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Saturday, July 23, 2011

Weekly Recipes: July 23

Spicy Turkey with Rice I made this with a small, whole turkey that I cut up, but if you halved the ingredients you could easily make it with a cut up whole chicken. I used my biggest Le Creuset pot with a lid and used only the pot, a knife and a wooden spoon to make the whole meal. 20 cloves garlic, thinly sliced 1/4 cup apple cider vinegar 2 tablespoons salt 1 tablespoon dried oregano 1 1/2 teaspoons freshly ground black pepper 9 - 10 pounds turkey pieces, bone in and skin on 1/4 cup extra virgin olive oil 3 large onions, thinly sliced 2 pounds bell peppers, sliced (a mix of colors is nice - this is about 6) 1 1/2 teaspoons red pepper flakes (I used Aleppo pepper) 1 bunch of cilantro, finely chopped 16 ounces tomato sauce 32 ounces canned diced tomatoes with their juices 2 quarts of turkey stock (or chicken) 8 cups uncooked rice 3 cups Spanish olives, sliced 1/4 cup capers In your largest pot with a lid, combine the garlic, vinegar, 1 tablespoon of the salt, oregano and black pepper. Add the turkey pieces and stir to combine well. Cover and let marinate while you prep the vegetables. Remove the meat and most of the marinade to the lid of the pot. In the pot, heat the oil over medium-high heat. Add the onion, peppers and red pepper flakes and cook until vegetables are softened. Reduce the heat to medium and add the turkey pieces in one layer. Brown slightly, turning once. Add the cilantro and stir to combine and release its fragrance. Add tomato sauce and diced tomatoes and turkey stock. Bring to a boil, reduce heat and simmer, covered for 20 minutes. Stir in the rice, olives and capers. Cover and cook for about 45 minutes, stirring every 15 minutes. If the rice looks dry, add water, 1/4 cup at a time, until the rice is tender and the turkey is cooked through. Serve from the pot, or transfer to a platter. You may wish to sprinkle with some more chopped cilantro.
The pan before I added the sausage
Italian Sausage and Potato Bake This tastes really good, is very easy and quick to make and is very inexpensive. The whole meal, with a simple salad or fruit and crusty bread, costs us about $1.20 a serving. When Rich found that out, he wanted me to make it for every dinner. We've made this with real Italian sausage and good chicken sausage. We've used hot or sweet. They all taste delicious. It is best with the bread to sop up the juices. 6 sweet peppers (about 2 pounds), seeded and sliced, a mix of colors is prettiest 3 large onions, sliced 3 pounds potatoes, scrubbed and cut into bite sized pieces 8 cloves garlic, minced 1/2 cup olive oil 1 tablespoon dried oregano 1 tablespoon kosher salt 1 teaspoon freshly ground pepper 2 pounds Italian sausage links Preheat oven to 450 degrees F. In your largest baking pan, combine the peppers, onions, potatoes, garlic, olive oil, oregano, salt and pepper. Using kitchen shears, cut the sausage links into quarters and arrange them on top of the vegetables. Bake for 30 minutes. Stir the sausages so the other sides brown as well and bake another 5 minutes. Serve with bread, salad and/or fruit.

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