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Menu Plan for Winter I: Week 4, Day 1

Turkey with Peppers, Feta and Olives
Large or Pearl Couscous

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

     I serve this on large or pearl Couscous, which is very large - like the ancini d'pepe (frog's eyes) pasta than traditional couscous and has to be boiled, rather than just steeped in hot water.   You can substitute Basmati Rice, tiny pasta or Barley.

Turkey with Peppers, Feta and Olives over Couscous   

Total time: 30 minutes
   The Mediterranean flavors of peppers, olives and feta make bland turkey special.  Serve over Toasted Couscous, Basmati Rice or Barley. Use more or less feta, according to taste.  

 Ingredients:

• 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)
• 4oz (120gr) feta
• 1 tbs tomato paste
• 2 tsp olive oil
• 1/2 cup (4oz, 120ml) chicken stock
• 1 tbs sherry
• 2 tsp cornstarch (Maizena) dissolved in 2 tbs water
• 1/2 cup large or pearl couscous   substitute Basmati Rice or tiny pasta
• 1 1/4 cups (10oz, 300ml) chicken stock  

 Instructions:

• 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 over couscous.
• Couscous
• Bring chicken stock and couscous to a boil in a small saucepan.
• Cover and cook 10 minutes.
• Uncover and drain any excess liquid.

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 Trim, slice mushrooms Cut olive in thirds Slice turkey Stir-fry onion, peppers Cut feta

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

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By Katie Zeller

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