Turkey with Horseradish Sauce
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Cooking time: 35 minutes for menu Cooking schedule: see below for "menu" instructions |
Turkey with Horseradish Sauce Time: 30 minutes
2 - 4 turkey cutlets, 8 - 10 oz total, (250gr) You can use turkey tenderloin - sliced in half horizontally
to make cutlets or kept whole and simmered another 10 minutes, then sliced before serving
1 onion
2 cloves garlic
2 stalks celery
1 15 oz can (450gr) whole tomatoes
2 - 3 tbs prepared horseradish
2 tsp Dijon mustard
1/3 cup yogurt, optional, I have it left from Saturday
1 tsp 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 if using and stir. Put turkey slices on small platter, spoon some sauce over and serve, remaining sauce on the side.
Basmati Rice Time: 20 minutes or whatever your package says
1/2 cup Basmati rice
1 tsp butter
1 cup stock or water - or half stock & half water
1 tsp dried basil
Melt butter in small saucepan over medium heat. Add rice and sauté, stirring for 2 - 3 minutes. Add stock or water and basil. Cook rice for length of time on package. When done fluff with a fork and serve.
Italian Green Beans Time: 15 minutes
We get these wonderful, long, flat Italian beans this time of year. If you don't have them substitute regular green beans or frozen Italian Beans (Bird's Eye)
8 oz Italian flat beans
1/2 cup chicken stock
1 tbs butter
1 tbs olive oil
1 tsp basil
1 tsp oregano
Top and tail beans (cut off the ends...). Cut beans into 1 1/2" (3.75cm) lengths. Put the beans and chicken stock in a small skillet or saucepan. Cover and cook over medium heat just until beans are done, 10 - 15 minutes. Drain beans and set aside. In same pan heat butter and olive oil together. Add herbs and sauté briefly. Add beans and toss to coat. Serve.
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Cooking schedule: Time: 35 minutes |
Add tomatoes, juices, mustard, horseradish,e etc |
Cooking for Two? Or more?
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