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Orange Glazed Turkey Cutlets
Basmati Rice with Herbs
Stir-Fried Carrots and Mangetout
Menu Plan for the week of May 24, 2013: Thursday's Recipes
Orange Glazed Turkey Cutlets
Basmati Rice with Herbs
Stir-Fried Carrots and Mangetout
Cooking time: 25 minutes for menu Cooking schedule: see below for instructions
Sorry about the repeat with the 'Peas and Carrots' - it was just a matter of cleaning out the fridge.... And there is only so many ways to fix pea pods. This will be the last of them for this season. Toss in any other vegetables you might have lurking.
Orange Glazed Turkey Cutlets Preparation and cooking time: 25 minutesWe don't eat orange marmalade on toast... But I love it for making marinades. (And Lemon and Grapefruit, as well.) It adds a caramel-like sweetness when cooked on the barbecue. If you don't have any sherry in the pantry you can use white or rosé wine or 1tbs more sherry vinegar.
2 - 4 turkey cutlets, depending on size, 12oz (360gr) total weight
3 tbs orange marmalade substitute 2 tbs orange juice or 1 tbs lemon juice and 1 tbs honey
2 tbs sherry
1 tbs sherry wine vinegar
1 tsp soy sauce
2 tbs olive oil
1 tsp dried rosemary
Whisk together all ingredients (except turkey). Pour over turkey and let marinate for 10 - 15 minutes. Remove from marinade and cook on barbecue grill for 4 - 6 minutes per side or until done, basting before turning with marinade. OR sauté in nonstick skillet for 4 - 6 minutes a side or until done. Remove and serve.
Basmati Rice with Herbs Preparation and cooking time: 20 minutesSimple, fragrant, fluffy rice - vary the herbs to fit the main course.
1/2 Basmati rice
1 tsp butter
1/2 cup chicken stock, (4oz, 120ml)
1/2 cup water
1 tbs fresh snipped chives substitute 1 tsp dried
1 tbs fresh snipped parsley substitute 1 tsp dried
Melt butter in small saucepan over medium heat. Add rice and sauté, stirring for 2 - 3 minutes. Add stock or water and herbs. Cook rice for 15 - 20 minutes. When done fluff with a fork and serve.
Stir-Fried Carrots and Mangetout Preparation and cooking time: 20 minutesRemember canned Peas and Carrots? This isn't it.... Stir-frying is a method of cooking, not a cuisine. Nothing says we can't use maple syrup rather than soy sauce as our flavoring.
1 - 2 carrots
2oz (60gr) snow peas,
mangetout, sugar snap peas
2 green onion
1 tbs olive oil
2 tbs chicken stock
2 tsp maple syrup substitute honey or brown sugar
Cut carrots into matchsticks. Slice green onions. Trim snow peas, cutting off the stem end. Slice diagonally into wide strips if large. Heat oil in a nonstick skillet over medium-high heat. Add carrot and onions; stir-fry about 5 minutes. Add snow peas and stir-fry another 3 minutes. Add maple syrup and chicken stock, reduce heat to low, cover and simmer 3 minutes. Uncover and cook off any liquid. Carrots should be just tender. Serve.
Cooking schedule: 25 minutes |
Cut carrots |
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