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turkey peanut sauce
Turkey with Peanut Sauce

basmati pilaf
Basmati Oriental Pilaf

brussels sprouts
Sautéed Sliced Brussels

Menu Plan for the week of Feb. 15, 2013: Day 6 Recipes

Turkey with Peanut Sauce
Basmati Oriental Pilaf
Sautéed Sliced Brussels Sprouts

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

     The turkey cutlets I get are very thin but very large so I always cut them in half or thirds.  You can get a turkey tenderloin and slice it if you can't find cutlets.  Substitute chicken breasts if you prefer. 

Turkey with Peanut Sauce                                   Preparation and cooking time:  30 minutes
    Turkey is a mild flavored meat, and works well with assertive sauces. 

12oz (350gr) turkey cutlets
2 cloves garlic
1 tbs fresh ginger, minced
1 tsp olive oil
1 tsp sesame oil
3/4 cup (6oz, 180ml) chicken stock
1 tbs soy sauce
2 tbs peanut butter
2 tsp cornstarch (maizena) dissolved in 1 tbs water

Cut turkey into smaller pieces if needed.  Mince garlic and ginger.  Heat olive and sesame oils in a medium skillet.  Add garlic, ginger, and sauté briefly.  Add turkey and brown lightly on both sides.  Add stock, soy sauce and peanut butter.  Stir well to combine, cover, reduce heat and simmer 10 minutes.  Uncover and increase heat.  Dissolve cornstarch in water, add to sauce, stirring until thickened..  Serve.

Rice Pilaf, Oriental                   Preparation and cooking time: 25 minutes or whatever your package says
    It's a simple thing: first sauté the shallots and garlic, then sauté the rice; but it mellows the garlic and shallots, and imbues the rice with their scents, more than just cooking together would ever do.

1/2 cup Basmati rice
2 shallots
2 cloves garlic
1 tbs butter
1 cup chicken stock
1 tbs sesame seeds
2 tsp Teriyaki or soy sauce

Finely chop shallots and mince garlic (see techniques).  Melt butter in small saucepan over medium heat. Add shallots, garlic and sauté about 5 minutes, or until softened.   Add rice and sauté, stirring for 1 minute longer.  Add stock, cover and cook rice for length of time on package.  When done stir in sesame seeds and soy sauce, fluff with a fork and serve.

Note: You can toast regular sesame seeds in a small, dry, skillet over medium heat for 5 - 7 minutes, until light brown.

Sautéed Sliced Brussels Sprouts                     Preparation and cooking time:   15 minutes
    With just a hint of soy sauce these take on a lovely color.  Brussels sprouts are not bitter if not overcooked.  Allow these to stay just on the crispy side.

12 - 15 medium Brussels sprouts
2 shallots, medium (1.5 - 2 oz each, 45gr)
1 tbs olive oil
2 tsp soy sauce

Peel and slice shallots.   Slice off stem end of sprouts and remove any wilted or damaged leaves.  Cut each sprout in half through the stem end, then slice each half in thirds, also through stem end.   Heat oil in medium nonstick skillet over medium-high heat.  Add shallots and sauté until tender.  Add sprouts and sauté until crisp-tender, about 7 minutes, stirring often.  Add soy sauce, stir well to combine, reduce heat and sauté for 3 - 5 minutes longer.  Serve. 

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
2 medium skillets with lids, small saucepan with lid

Toast sesame seeds if needed
Mince all garlic, ginger
Chop shallot for rice, slice shallot for sprouts
Trim, cut Brussels sprouts
Cut turkey
Sauté garlic, ginger for turkey
Add turkey, brown
Sauté shallot, garlic for rice

Sauté shallots for sprouts
Add rice to garlic / shallot, sauté
Turn turkey
Add sprouts to shallots, sauté
Add stock, soy, peanut butter to turkey, cover, cook
Mind the sprouts
Mind the rice
Add soy sauce to sprouts
Dissolve cornstarch in water
Thicken sauce for turkey
Add sesame seeds, soy sauce to rice

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