Teriyaki Turkey Kebabs
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Cooking time: 8 minutes earlier, then 30 minutes for menu |
Teriyaki Turkey Kebabs Time: 30 minutes
10 - 12 oz (300gr) turkey tenderloin or cutlets I bought a large breast piece, divided it in two and froze half
8 medium - large cherry tomatoes
8 medium - large mushrooms
1 medium zucchini (courgette), about 8" (20cm)
1/2 orange or red pepper left from Friday
1/2 green pepper left from Friday
3 - 4 tbs teriyaki sauce/marinade
4 - 6 skewers, if wooden soak in water while you get the rest of the dinner organized
Cut turkey into strips 1" wide by 1/4" thick by 2 - 3 " long (2.5x.7x7.5cm). Put turkey into a bowl and add 2 tbs teriyaki sauce. Toss to coat. Cut pepper halves into 4 squares. Clean mushrooms. Slice zucchini into 1/2" (1.25cm) slices. Thread turkey onto skewers by pushing the skewer into both short ends and leaving a gap of 1/2" (1.5cm) between ends so heat can circulate. Turkey will be a sideways "U" shaped. Alternate turkey with tomatoes, mushrooms, zucchini and pepper, arranging artfully. Baste all with teriyaki sauce and grill over direct heat for 10 - 15 minutes until turkey is done and vegetables are starting to brown. Turn to cook evenly and baste once more during cooking. Could also be done under the broiler (grill) for about the same amount of time. Serve on a bed of Oriental Basmati.
Oriental Basmati Rice Pilaf Time: 20 minutes or whatever your package says
1/2 cup Basmati rice
1/2 onion left from Saturday
2 cloves garlic
1 tbs butter
1 cup chicken stock
1 tbs sesame seeds, toasted, optional
2 tsp Teriyaki sauce or marinade
Finely chop onion and mince garlic (see techniques). Melt butter in small saucepan over medium heat. Add shallots and garlic and sauté about 3 minutes, or until softened. Add rice and sauté, stirring for 2 - 3 minutes longer. Add stock, cover and cook rice for length of time on package. When done stir in sesame seeds and Teriyaki sauce, fluff with a fork. Put rice on platter, lay kebabs on top and serve.
Note: To toast sesame seeds spread them on an ungreased baking sheet and bake, 375F (185C) for 10 minutes - or, do what I do - buy toasted sesame seeds!
Cucumber Salad Time: 16 minutes, divided: 8 minutes
our last of the season
wait 4 - 10 hours, then 8 minutes more
2 - 3 large cucumbers
salt
shallot or small onion
4 whole cloves
2 - 3 tbs lemon juice I can't be real specific here - I never measure and it
3 - 4 tbs olive oil - the good stuff depends on how big the cukes are, etc. But this is an
1/3 - 1/2 cup Greek yogurt or easy 'taste and adjust' salad. Just play with it until you like
plain yogurt it - you really can't screw it up (unless you try to hurry)
pepper
2 - 3 tbs snipped fresh chives
Peel cucumber and thinly slice on box slicer. (You know, the kind your mother had with three slits on one side for slicing and different size holes on the other 3 sides for grating and shredding.) I suppose you could use a food processor, or a mandolin would work great (if you think that's a musical instrument, you don't have one). Anyway, back to the cukes - slice paper thin. Peel the shallot and stick the whole cloves into it. Put it in the bottom of a deep bowl large enough to easily hold the cukes. Put in a layer of cukes, sprinkle with salt, and repeat 3 times using about 1/2 tsp salt on each layer. Put a small plate or saucer on top of the cucumbers - it should be sitting on the cukes, not the sides of the bowl. Put a big can or jar of something heavy on the plate - to weigh it down. We want weight on the cukes - the plate is just to distribute it more evenly. Let it sit at room temperature for 4 - 10 hours. Remove weight and plate. The cucumbers will be sitting in a lot of water. Put cucumbers in a strainer - discarding shallot and cloves. Rinse cucumbers (remember all that salt?) You don't want to get all of the salt off - just about 80% Taste to test. When rinsed to your satisfaction take the cucumbers in your clean hands and gently squeeze most of the remaining liquid out. Put back into the bowl (that you have rinsed). Add 2 tbs lemon, 3 tbs oil and stir. Add 1/3 cup yogurt, stir and taste. Adjust to the quantity of cukes and your liking. Add fresh ground pepper, chives and serve. This will keep a week, but it never lasts that long at our house.
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Cooking Schedule: 8 minutes early |
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Cooking for Two? Or more?
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