Grilled Turkey Cutlets Piccata
Warm Brown Rice and Spinach Salad
Tangy Coleslaw
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
Leftover Cole Slaw, rounds out this easy dinner.
Grilled Turkey Cutlets Piccata
Total time: 30 minutes
Turkey cutlets cook quickly, and work very well with marinades. If you can't get them get a turkey tenderloin and either slice it into thin cutlets yourself or ask your butcher. You could also use boneless, skinless chicken breasts.
Ingredients:
- 2 - 4 turkey cutlets, depending on size, 12oz total weight (360gr)
- 2 tbs capers (with liquid)
- 2 tbs lemon juice
- 2 tbs olive oil
Instructions:
- Put capers, lemon juice and oil in small bowl and whisk to combine - mixture will get very thick.
- Put turkey in a shallow dish, spoon marinade over and let marinate for 15 minutes.
- Remove from marinade and cook on barbecue grill for 3 - 4 minutes per side depending on thickness - or until done.
- Or can be sautéed in nonstick skillet over medium heat for the same time - or until done.
- Remove from heat and serve, with a few more capers sprinkled on...
Warm Brown Rice and Spinach Salad
Total time: 25 minutes
I'm a big fan of spinach, but not of the usual, over-cooked version. I like it best either raw or only slightly wilted. This salad has sautéed peppers and onions for more robust flavor. Substitute Basmati if you prefer.
Ingredients:
- 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
- 1 cup (8oz, 240ml) chicken stock or whatever your rice calls for
- 3oz (90gr) spinach
- 1/3 cup (2oz, 60gr) cherry tomatoes
- 1/2 green or red bell pepper
- 3 green garlic substitute green onion
- 2 tsp olive oil
- 2 tbs sherry vinegar
- 1 tbs good olive oil
Instructions:
- Cook rice in chicken stock.
- Pick through spinach, discarding any damaged leaves.
- Wash and spin dry with salad spinner.
- Put spinach into a large bowl and set aside.
- Cut cherry tomatoes in half.
- Slice pepper and onion.
- Heat 2 tsp olive oil in a medium skillet. Add onion and sauté until starting to brown.
- Add pepper and sauté until tender and onions are nicely browned.
- Add vinegar, salad olive oil, cooked rice and stir to combine.
- Put rice mixture on top of spinach and stir well. The heat will wilt the spinach very slightly.
- Add the tomatoes, stir gently and serve.
Tangy Coleslaw (Cabbage Salad)
Total time: 1 minute
Ingredients:
Instructions:
- Remove from fridge and serve
Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, small bowl, whisk, dish for marinating,
small saucepan with lid, large bowl, salad spinner,
barbecue grill or large skillet
Make marinade, spoon over turkey, set aside
Cook rice
Slice onion, pepper
Sauté onion
Prepare spinach, put in bowl
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Cut cherry tomatoes
Turn on / light barbecue grill
Add pepper to onion, sauté
Get cabbage salad from fridge, stir
Cook turkey
Add vinegar, oil, rice to onion, pepper, stir well
Turn turkey
Add rice to spinach, stir well
Add cherry tomatoes to rice / spinach
Remove turkey
Serve |