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Turkey, feta, olive
Turkey with Peppers,
Feta and Olives

couscous
Pearl Couscous

 

Menu Plan for the week of March 1, 2013:  Thursday's Recipes

Turkey with Feta, Peppers and Olives
Pearl Couscous

Cooking time:  30 minutes for menu          Cooking schedule: see below for instructions

     I serve this on Pearl Couscous, which are very large - more like small pasta than traditional couscous and have to be boiled, rather than just steeped in hot water.   You can add it to you pantry or substitute Basmati Rice or Barley.  The other halves of the pepper, and more feta will be used next week.

Turkey with Peppers, Feta and Olives          Preparation and cooking time:  30 minutes
   The Mediterranean flavors of peppers, olives and feta make bland turkey special.  Serve over Pearl Couscous, Basmati Rice or Barley. Use more or less feta, according to taste.  

10oz (300gr) turkey cutlets or tenderloin
1 onion
2 cloves garlic
1/2 green pepper
1/2 red pepper
4oz (120gr) mushrooms
1/4 cup green olives (about 15)
3oz (90gr) feta
1 tbs tomato paste
2 tsp tbs olive oil
1/2 cup (4oz, 120ml) chicken stock
1 tbs sherry
2 tsp cornstarch (Maizena) dissolved in 2 tbs water

Thinly slice onion. Mince garlic. Cut the peppers into strips. Trim and slice the mushrooms. Slice the olives into thirds.  Cut the turkey into strips - bite-size. Cut feta into small cubes.
Heat olive oil in large nonstick skillet over medium-high heat. Add onion, peppers to skillet and stir-fry for 4 minutes. Add garlic, mushrooms and stir-fry another 4 minutes.  Add turkey and stir-fry 3 - 5 minutes, until golden. Add chicken stock, sherry, tomato paste and bring to a boil. Cover, reduce heat and simmer for 5 minutes.
Dissolve cornstarch in water.  Add to skillet and stir until thickened. Add olives, feta and stir, just until the feta starts to melt.  Remove from heat and serve.

Pearl or Israeli Couscous                                            Preparation and cooking time: 10 minutes
     This is slightly different than regular couscous.  It's larger than traditional couscous with a pearly, luminescent finish.  The texture it similar to that of barley, moist and a bit chewy.  Substitute Basmati rice. 

1/2 cup pearl couscous  
1 cup (8oz, 240ml) chicken stock
1 tbs fresh, snipped chives  substitute 1 tsp dried

Bring chicken stock and couscous to a boil in a small saucepan.  Cover and cook 10 minutes.  Uncover and drain any excess liquid.  Fluff with fork, add chives and serve.

Note: Or follow package directions... I don't have a package (it was sent to me by a friend in the U.S.) and this worked very nicely for me!

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet with lid, small saucepan with lid

Slice onion
Mince garlic
Clean, slice peppers, wrap halves in film, refrigerate
Trim, slice mushrooms
Cut olive in thirds
Slice turkey
Cook Basmati, if using
Stir-fry onion, peppers

Cut feta
Add garlic, mushrooms, stir-fry
Cook couscous, if using
Add turkey, stir-fry
Dissolve cornstarch in water, set aside
Add stock, tomato paste, sherry, cover, simmer
Add cornstarch to turkey, stir until thick
Add olives, feta, heat through
Finish couscous or rice
Arrange couscous or rice on small platter
Top with Turkey and Peppers
Serve