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Links to this week's
Menu and Recipes

   Menu
   Day 1
   Day 2
   Day 3
   Day 4
   Day 5
   Day 6
   Shopping List


 turkey with peas
Spicy Turkey with Peas
and Peppers

cinnamon Basmati
Almond Basmati Rice

 

Menu Plan for the week of April 12, 2013: Day 6 Recipes

Spicy Turkey with Peas and Peppers
Almond Rice

Cooking time:  30 minutes for menu          Cooking schedule: see below for instructions

     Cumin, cinnamon and ginger add the flavors of North Africa to this dinner; fragrant with spices, but not hot.  Add hot sauce at the table if you like. 

Spicy Turkey with Peas and Peppers              Preparation and cooking time: 30 minutes
    Cumin and ginger add a bit of spice to this dish, the cherry tomatoes and peas a bit of color.

10oz (300gr) turkey cutlets or tenderloin   or you can use chicken
1 onion
1/2 green bell pepper
2 cloves garlic
1 tbs minced ginger about 4 thin slices
4oz (125gr) cherry tomatoes, about 1 cup
4oz (120gr) peas,  about 3/4 cup, frozen, no sauce
1/2 cup (4oz, 120ml) chicken stock
1/4 tsp cumin
2 tsp olive oil
1 tsp cornstarch (corn flour, maizena) dissolved in 1 tbs water

Thinly slice onion.  Peel, mince garlic and ginger.  Cut green pepper into thick strips, then cut in half.  Cut tomatoes in half.  Remove peas from freezer and set aside until needed. Cut turkey into strips or bite-size pieces.  
Heat olive oil in large nonstick skillet over medium-high heat.   Add onion, pepper to skillet and stir-fry for 2 minutes.  Add garlic, ginger, cumin and stir-fry another 2 minutes.  Reduce heat to medium, add turkey and stir-fry until cooked through. Add chicken stock, peas, cover and simmer 5 minutes, until peas are hot.  Add cherry tomatoes and heat through, about 1 minute.  Stir in cornstarch / water mixture.  Serve over Almond Rice.

Almond Rice                                                    Preparation and cooking time:  20 minutes
     Cinnamon, cumin and almonds give this rice a Moroccan flavor.

1/2 cup Basmati rice
1 cup (8oz, 240ml) chicken stock
1/4 tsp cumin
1/4 tsp cinnamon,
2 tbs sliced almonds

Put rice, stock, cumin and cinnamon into a small saucepan.  Cover and simmer until rice is done, about 15 minutes.  Fluff rice, add almonds and serve.

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet with lid, small saucepan with lid

Slice onion, pepper
Peel, mince ginger, garlic
Cut cherry tomatoes
Remove peas from freezer
Put basmati, stock, spices in saucepan
Cover, simmer

Cut turkey
Dissolve cornstarch in water, set aside
Sauté onion, pepper
Add garlic, ginger, cumin, to skillet, sauté
Add turkey to skillet, sauté
Add stock, peas to skillet, cover, simmer
Add cherry tomatoes, heat
Stir in cornstarch, thicken slightly
Fluff rice, add almonds
Serve