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Menu Plan for Fall II: Week 12, Thursday

Turkey Cutlets with Tarragon White Wine Sauce
Fried Sweet Potatoes
Peas with Prosciutto

Cooking time:  35 minutes for menu      Cooking schedule: see below for instructions

      Poultry, tarragon and white wine are made for each other.... As are peas and prosciutto.

Turkey Cutlets in Tarragon White Wine

Total time: 25 minutes
      You can use turkey tenderloin - sliced horizontally to make cutlets, or kept whole and simmered another 10 minutes, then sliced before serving.  This is served with a light tarragon sauce.

 Ingredients:

• 12oz (360gr) turkey cutlets
• 1 onion
• 1 tsp Dijon-style mustard
• 2 tsp tarragon
• 1/2 cup (4oz, 120ml) white wine
• 1/2 cup (4oz, 120gr) yogurt
• 1 tbs olive oil
• 2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs water

 Instructions:

• Chop onion.
• Heat oil in medium nonstick skillet.  Add onion and sauté about 5 minutes. 
• Move to the side and add turkey cutlets.  Lightly brown on each side, about 5 minutes. 
• Add tarragon, mustard and white wine, reduce heat and simmer, covered, 10 minutes.
• Dissolve cornstarch in water. 
• Remove turkey to small platter. 
• Increase heat under sauce.  Add cornstarch and stir until thickened and clear. 
• Add yogurt and stir. 
• Spoon sauce over turkey and serve..

Fried Sweet Potatoes

Total time: 35 minutes
   Incredibly easy, faster than the more traditional sweet potato methods of baking or drenching in something sweet; simple frying lets the wonderful flavor shine.  A bit of oil added to the butter helps prevent burning.

 Ingredients:

• 1 - 2 sweet potatoes, (14oz, 420gr)
• 2 tsp butter
• 1 tsp olive oil
• 1/2 tsp thyme
• salt and pepper

 Instructions:

• Peeling the potatoes is optional but not necessary.  Cut the potatoes: slice the long way, first in half, then in half again.  Now slice (the short way) about 1/4 inch thick. 
• Heat oil and butter in large nonstick skillet. 
• Add potatoes and sauté until tender and a little crispy, stirring and flipping as needed. 
• Sprinkle with thyme, salt, pepper and serve.

Peas with Prosciutto

Total time: 15 minutes
    I try to keep prepared, canned and frozen food to a minimum, but some foods, like peas, I think are actually better frozen; as well as difficult to get fresh.

 Ingredients:

• 8oz (240gr) fresh or frozen peas
• 1 shallot
• 1 tbs chicken stock
• 2 slices Prosciutto (about 2oz, 60gr)
• 1 tbs olive oil

 Instructions:

• Finely chop shallot. 
• Roughly chop Prosciutto. 
• Heat oil over medium heat in small skillet or saucepan. 
• Add shallot and sauté until tender, about 5 minutes. 
• Add peas and stock, cover and simmer until peas are hot and tender, about 5 minutes longer. 
• Uncover, add Prosciutto and simmer another 3 minutes.  Serve.

Cooking Schedule: 35 minutes Assemble all ingredients and utensils Utensils: measuring cups, spoons, knives, large skillet, medium skillet, lid, small saucepan with lid Cut sweet potatoes Heat oil, butter Add sweet potatoes, sauté Chop onion, sauté Chop shallot, Prosciutto Move onion to side, brown turkey

Turn / flip sweet potatoes Turn turkey Add wine, tarragon, mustard, cover, simmer Sauté shallot Turn / flip sweet potatoes Dissolve cornstarch in water Add peas, stock to shallots, cover, simmer Stir cornstarch into white wine, thicken Stir in yogurt Uncover peas, add Prosciutto Finish potatoes, Serve

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By Katie Zeller

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