Soy Sauce/Mustard Glazed Turkey
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Cooking time: 35 minutes for menu Cooking schedule: see below for "menu" instructions |
If you are like us, with a gas grill a few feet from the kitchen door, you'll grill this. If not, they're just as good quickly sautéed in a bit of olive oil. You can marinate the turkey, start the potatoes and squash, then go do something else for 35 - 40 minutes. It's an easy autumn dinner!
Note: If you want you can cook the brown rice for tomorrow night's peppers tonight as well, especially if your brown rice takes longer than 15 minutes to cook.
Soy Sauce/Mustard Turkey Cutlets Grilled or not Time: 30 minutes
Thin turkey cutlets go well with any marinade and are quickly cooked for an easy main course. Thin pork or veal cutlets can be substituted. If you can't find turkey, and want it, buy a breast or tenderloin and either have your butcher slice it or do it yourself.
2 - 4 turkey cutlets, depending on size, 12 oz total (350gr)
1 tbs soy sauce
1 tbs Dijon-style mustard
3 tbs white wine tarragon vinegar
3 tbs olive oil
1/3 tsp garlic powder
1/2 tsp oregano, dried
In small bowl whisk together all ingredients except turkey. Put turkey in a glass baking dish and pour marinade over. Let marinate for 15 - 20 minutes or up to 2 hours. Remove from marinade and cook on barbecue grill for 4 - 6 minutes per side or until done. OR sauté in nonstick skillet for 4 - 6 minutes a side or until done. Remove and serve.
Roasted Rosemary Potatoes and Acorn Squash Time: 50 minutes
Slightly sweet squash toss with Balsamic vinegar and roasted is a lovely combination. Toss in a few potatoes and your work is done!
2 medium potatoes or 4 small (or however many you think you would like)
1 small acorn squash
2 tbs olive oil
2 tsp Balsamic vinegar
2 tsp dried rosemary
1 tsp
dried thyme
Rosemary Butter
Slice potatoes in half the long way, then in half again. Then slice in half or thirds the short way. Cut the acorn squash in half and scoop out the seeds. Then cut each half into slices - semicircles, about 1" thick (2.5cm). Put remaining ingredients into large bowl and mix well. Add potatoes squash and toss, coating thoroughly. Arrange on a baking sheet with a rim (I use my trusty, round pizza pan), cover with foil and bake at 400F (200C) for 30 minutes. Remove foil and bake 10 minutes longer, until starting to brown. Remove from oven. Drizzle with rosemary butter and serve.
Rosemary Butter
2 tbs butter
1 clove garlic
2 tsp dried rosemary
1/2 tsp pepper
Mince garlic. In small pan heat butter over medium heat. Add garlic and rosemary and sauté briefly. Add pepper. Pour over vegetables.
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Cooking schedule: 35 minutes |
Go do something for awhile |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated
