Lime Coconut Turkey
This is one of my personal favorites. It is often mistaken for scallops, as the turkey becomes particularly tender.
2 tablespoons butter oil*
1 pound raw turkey breast, cut in bite-size chunks
1/4 cup lime juice
3 green onions
1 teaspoon sugar
1 tablespoon cornstarch
Pinch of cardamom powder
1 cup broth
1 can of coconut juice
Seasoning salt to taste
Cherry tomatoes
Fresh pineapple sticks
Celery sticks
Green pepper slices
Combine the turkey, lime juice, onions, sugar, cornstarch and cardamom. Brown in butter oil. Add broth, coconut juice and seasoning salt. Bring to a simmer, reduce heat to low for 20 minutes. Serve in bowls with sauce. Dip fresh cherry tomatoes, pineapple sticks, celery sticks and green pepper slices into the sauce. Serves 6.
NOTE: Sprinkle toasted unsweetened coconut on top for a tasty garnish!
* BUTTER OIL: Butter and vegetable oil are another personal diet preference. Butter is used on special occasions by some people because the taste enhances the flavor of most recipes. Vegetable oil is used by most people because they are weight-conscious and economy-minded. Butter-oil (half butter, half oil) is the best of two worlds, supplying flavor, economy and style.
2 tablespoons butter oil*
1 pound raw turkey breast, cut in bite-size chunks
1/4 cup lime juice
3 green onions
1 teaspoon sugar
1 tablespoon cornstarch
Pinch of cardamom powder
1 cup broth
1 can of coconut juice
Seasoning salt to taste
Cherry tomatoes
Fresh pineapple sticks
Celery sticks
Green pepper slices
Combine the turkey, lime juice, onions, sugar, cornstarch and cardamom. Brown in butter oil. Add broth, coconut juice and seasoning salt. Bring to a simmer, reduce heat to low for 20 minutes. Serve in bowls with sauce. Dip fresh cherry tomatoes, pineapple sticks, celery sticks and green pepper slices into the sauce. Serves 6.
NOTE: Sprinkle toasted unsweetened coconut on top for a tasty garnish!
* BUTTER OIL: Butter and vegetable oil are another personal diet preference. Butter is used on special occasions by some people because the taste enhances the flavor of most recipes. Vegetable oil is used by most people because they are weight-conscious and economy-minded. Butter-oil (half butter, half oil) is the best of two worlds, supplying flavor, economy and style.
Baked Yogurt Turkey Chunks
1 pound raw turkey chunks
1 carton plain yogurt
1/4 teaspoon tarragon
Pinch of curry
Pinch of cardamom
Pinch of coriander
Pinch of ginger
Salt and pepper to taste
2 tablespoons parsley and green onions
Place chunks of meat in buttered glass baking dish. Mix remaining ingredients and pour over turkey. Cover and bake 45 minutes. Serve with rice or vegetables. Serves 6.
1 carton plain yogurt
1/4 teaspoon tarragon
Pinch of curry
Pinch of cardamom
Pinch of coriander
Pinch of ginger
Salt and pepper to taste
2 tablespoons parsley and green onions
Place chunks of meat in buttered glass baking dish. Mix remaining ingredients and pour over turkey. Cover and bake 45 minutes. Serve with rice or vegetables. Serves 6.
Turkey Filled Cornmeal Crepes
(Baked)
1 recipe of cornmeal crepes (Prepare first)
FILLING
2 tablespoons oil
1 large onion, chopped (or 3 green onions and tops)
1/2 cup green pepper, chopped
1 pound raw ground turkey
1/4 cup catsup
1 cup lentil beans, cooked
2 tablespoons lemon juice
2 tablespoons brown sugar
2 cups tomato juice
1 tablespoon worcestershire sauce
Paprika, garlic, coriander, parsley and cumin to taste
2 tablespoons cornstarch, thinned with a little water
Taco sauce
1 cup sour cream
1/2 cup parmesan cheese, freshly grated
Sauté onions and green pepper in oil add meat. Sauté until brown and add next 7 ingredients. Heat and thicken with cornstarch mixture. Add taco sauce to desired taste. Fill crepes, place in 9" x 13" x 2" buttered baking dish and spread with sour cream. Sprinkle generously with parmesan cheese, cover with aluminum foil, and bake for 25 minutes at 350°F. Makes 1 dozen.
CORN MEAL CREPE BATTER
11/2 cup milk
1 teaspoon salt
2 tablespoons butter
1 cup flour cup corn meal
Blend all ingredients in a blender and refrigerate for a few minutes. When ready to use, heat flat iron skillet on stove. Lightly oil skillet before each crepe. Pour in a small amount of batter until the skillet is thinly coated. You must turn the skillet with one hand while pouring batter with the other. Turn crepes and brown other side. Stack as you go, keeping warm. Can be refrigerated and reheated for later use.
FILLING
2 tablespoons oil
1 large onion, chopped (or 3 green onions and tops)
1/2 cup green pepper, chopped
1 pound raw ground turkey
1/4 cup catsup
1 cup lentil beans, cooked
2 tablespoons lemon juice
2 tablespoons brown sugar
2 cups tomato juice
1 tablespoon worcestershire sauce
Paprika, garlic, coriander, parsley and cumin to taste
2 tablespoons cornstarch, thinned with a little water
Taco sauce
1 cup sour cream
1/2 cup parmesan cheese, freshly grated
Sauté onions and green pepper in oil add meat. Sauté until brown and add next 7 ingredients. Heat and thicken with cornstarch mixture. Add taco sauce to desired taste. Fill crepes, place in 9" x 13" x 2" buttered baking dish and spread with sour cream. Sprinkle generously with parmesan cheese, cover with aluminum foil, and bake for 25 minutes at 350°F. Makes 1 dozen.
CORN MEAL CREPE BATTER
11/2 cup milk
1 teaspoon salt
2 tablespoons butter
1 cup flour cup corn meal
Blend all ingredients in a blender and refrigerate for a few minutes. When ready to use, heat flat iron skillet on stove. Lightly oil skillet before each crepe. Pour in a small amount of batter until the skillet is thinly coated. You must turn the skillet with one hand while pouring batter with the other. Turn crepes and brown other side. Stack as you go, keeping warm. Can be refrigerated and reheated for later use.
Stuffed Grape Leaves
I had never had a stuffed grape leaf or any other Greek food before the experience of cooking it came my way. It was all so simple. You did not have to know people from other ways of life—you could simply enter their world through the dining experience. How thrilling it was to be Japanese one night and Greek the next.
Stuffed grape leaves make a wonderful light meal, or are delicious appetizers. Leftover stuffed grape leaves also make a delicious finger snack from the refrigerator and travel well in a lunchbox.
1 pound raw ground turkey
1/2 teaspoon grated lemon peel
1/4 teaspoon dry mint leaves or 6 chopped fresh mint leaves
Seasoning salt to taste
1/4 cup uncooked white rice
1 tablespoon butter
A pinch of fenugreek powder
1 tablespoon chopped parsley
1/4 cup chopped onion
1 jar of grape leaves, drained and rinsed
1 cup turkey broth
1 sliced lemon
Mix the first 9 ingredients very well. Separate the grape leaves and spread out on the work surface. Place about 11/2 to 2 tablespoons of the turkey mixture per grape leaf and fold package style. Line a heavy iron pot with extra leaves and stack the stuffed grape leaves in layers to within one third of the top of the pan, pour broth over all and layer the lemon slices on top Cover and simmer gently for 45 minutes. Pour off any excess liquid before serving. Serve warm or refrigerate and serve cold.
Stuffed grape leaves make a wonderful light meal, or are delicious appetizers. Leftover stuffed grape leaves also make a delicious finger snack from the refrigerator and travel well in a lunchbox.
1 pound raw ground turkey
1/2 teaspoon grated lemon peel
1/4 teaspoon dry mint leaves or 6 chopped fresh mint leaves
Seasoning salt to taste
1/4 cup uncooked white rice
1 tablespoon butter
A pinch of fenugreek powder
1 tablespoon chopped parsley
1/4 cup chopped onion
1 jar of grape leaves, drained and rinsed
1 cup turkey broth
1 sliced lemon
Mix the first 9 ingredients very well. Separate the grape leaves and spread out on the work surface. Place about 11/2 to 2 tablespoons of the turkey mixture per grape leaf and fold package style. Line a heavy iron pot with extra leaves and stack the stuffed grape leaves in layers to within one third of the top of the pan, pour broth over all and layer the lemon slices on top Cover and simmer gently for 45 minutes. Pour off any excess liquid before serving. Serve warm or refrigerate and serve cold.