Turkey with Horseradish Sauce
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Cooking time: 30 minutes for menu
Cooking schedule: see below for "menu" instructions |
We're making extra rice for tomorrow's Quiche. If you prefer you could substitute chicken breast for the turkey.
Turkey with Horseradish Sauce Time: 30 minutes
You can use turkey tenderloin - sliced in half horizontally to make cutlets, or kept whole and simmered another 10 minutes, then sliced before serving. The combination of mustard and horseradish gives this dish an interesting 'warmth', but not heat like pepper sauce would.
2 - 4 turkey cutlets, 8 - 10 oz total, (300gr)
1 onion
2 cloves garlic
2 stalks celery
1 15 oz can (450gr) whole tomatoes
2 - 3 tbs prepared horseradish
2 tsp Dijon-style mustard
1/3 (3oz, 90ml) cup yogurt
1 tsp dried basil
1 tbs olive oil
1 tbs cornstarch (maizena, corn flour) dissolved in 1 tbs water
Chop onion and celery. Mince garlic. Drain tomatoes, reserving juices. Roughly chop tomatoes. Heat oil in medium nonstick skillet. Add onion, celery and garlic and sauté about 5 minutes. Move vegetables to the side and add turkey cutlets. Lightly brown on each side, about 5 minutes. Remove turkey. Add tomatoes, reserved juices, mustard, horseradish and basil. Stir well. Bring to a boil. Return turkey to pan, reduce heat and simmer, uncovered, 5 - 10 minutes, depending on thickness of turkey. Stir occasionally. (If using a whole, uncut tenderloin, cover and simmer 10 - 15 minutes.) Dissolve cornstarch in water. Uncover and increase heat. Add cornstarch and stir until thickened and clear. Add yogurt and stir. Put turkey slices on small platter, spoon some sauce over and serve, remaining sauce on the side.
Brown Rice Time: 20 minutes or whatever your package says
I use 'Uncle Ben's' which is all I can get and it is quick cooking. It looks like brown Basmati and cooks in 15 minutes. If you only have slow cooking brown rice, and are impatient, substitute Basmati or Quinoa
1 1/4 cup brown rice
2 1/2 cups water or chicken stock (or half each) or whatever your rice calls for
1 tsp dried oregano
Cook rice according to package instructions adding the herbs with the stock or water. Fluff and serve.
Note: Refrigerate 2 cups (or a bit more) of the cooked rice for tomorrow.
Broccoli with Lemon Pepper Time 20 minutes
A bit of lemon perks up the flavor of broccoli and the pepper adds just a touch of heat to make things interesting.
1/2 medium head of broccoli
1 tbs olive oil
1 tbs butter
1 tsp lemon juice
1 tsp dried thyme
1 tsp seasoned pepper or lemon pepper or regular pepper
Cut broccoli into bite size florets and stems. Put in steamer basket in saucepan with an inch of water in bottom. Put on medium heat and steam for 10 - 12 minutes or until done. Remove from pan and set aside, discarding water. In same pan heat butter and oil. Add lemon, thyme and pepper and sauté lightly. Add broccoli and stir. Serve.
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Cooking schedule: Time: 35 minutes |
Start to cook broccoli |
Cooking for Two? Or more?
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