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Menu Plan for Spring I: Week 6, Day 5

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

Total time: 30 minutes
    Cumin and ginger add a bit of spice to this dish, the cherry tomatoes and peas a bit of color.

 Ingredients:

• 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 (120gr) cherry tomatoes, about 1 cup
• 4oz (120gr) peas,  about 3/4 cup, frozen, no sauce
• 1/2 cup (4oz, 120ml) chicken stock
• 1/2 tsp cumin
• 2 tsp olive oil
• 1 tsp cornstarch (corn flour, maizena) dissolved in 1 tbs water

 Instructions:

• 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. 

Rice with Almonds and Cumin

Total time: 20 minutes   
     Cinnamon, cumin and almonds give this rice a Moroccan flavor.

 Ingredients:

• 1/2 cup (3.3oz, 95gr) Basmati rice
• 1 cup (8oz, 240ml) chicken stock
• 1/4 tsp cumin
• 1/4 tsp cinnamon
• 2 tbs sliced almonds

 Instructions:

• 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

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By Katie Zeller

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