Day Recipe Food Community

June 14, 2009

Rolled Turkey Roast Recipe

Filed under: Recipes — Tags: , , , — Anna @ 10:48 pm

Makes 6 servings.

INGREDIENTS

  • 2 tablespoons extra virgin olive oil
  • one 2 1/2-pound (1k 250g) turkey loin, with barding fat
  • 7 shallots, peeled and halved
  • 3 italian peppers, trimmed and cut in 1/2-inch lengths
  • 2 red onions, cut in eighths
  • 2 dried, imported bay leaves
  • 1 tablespoon fresh thyme leaves
  • sea salt and freshly ground black pepper

DIRECTIONS 1.Preheat the oven to 400°F.

2.Heat the olive oil in an flame-proof baking dish, and when it is hot
but not smoking, brown the turkey roast on all sides, which will take about
8 minutes.Remove the pan from the heat. Add the shallots and the onions
to the dish, and season the roast and the vegetables to your liking with
salt and pepper.Crush the bay leaf and sprinkle it over the turkey roast,
along with the fresh thyme leaves.

3.Cover and place on the center rack in the oven.Cook until the roast
is firm to the touch and cooked through, about one hour, checking it
occasionally to be sure the onions or shallots aren’t sticking to the
bottom of the pan. If they are, simply add a tablespoon or two of water and
continue cooking.

4. Remove from the oven, remove the cover and let sit for at least 10
minutes, to allow the juices to retreat back into the meat.Slice, and
serve, with the shallots and onions alongside.

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May 31, 2009

Parmesan-Coated Turkey Cutlets Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 9:06 pm

Active time: 20 min Start to finish: 20 min

Makes 4 servings.

INGREDIENTS

  • 1 1/4lb turkey breast cutlets, halved crosswise if large
  • 2large eggs
  • 1tablespoon water
  • 1/4teaspoon salt
  • 1/4teaspoon black pepper
  • 3/4cup finely grated parmigiano-reggiano (1 1/2 oz)
  • 2tablespoons chopped fresh flat-leaf parsley or basil
  • 2tablespoons unsalted butter, cut into pieces
  • 2tablespoons olive oilaccompaniment:lemon wedges

DIRECTIONS Gently pound cutlets between 2 sheets of plastic wrap with a flat meat pounder or a rolling pin until 1/4 inch thick.

Whisk together eggs, water, salt, pepper, cheese, and parsley in a shallow bowl (batter will be thick).

Heat 1 tablespoon butter and 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until foam subsides. Working quickly, dip 1 cutlet in batter, letting excess drip off, and add to skillet. Repeat with about 3 more cutlets (do not crowd in skillet) and cook, turning over once, until golden and just cooked through, about 4 minutes total. Repeat with remaining butter, oil, and cutlets.

Serve with lemon wedges.

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May 10, 2009

Spicy Turkey Paella Recipe

Filed under: Recipes — Tags: , , , — Anna @ 4:38 am

Makes 6 servings.

INGREDIENTS

  • 12ounces spicy smoked sausage (such as linguiça, andouille, or hot links), cut into 1/2-inch slices1/4cup garlic-flavored olive oil
  • 2large yellow onions, chopped
  • 1large red bell pepper, chopped
  • 2cups long-grain white rice
  • 1/4teaspoon saffron
  • 4cups low-salt chicken broth
  • 4large plum tomatoes, quartered
  • 1teaspoon salt
  • 1teaspoon dried oregano
  • 1/2teaspoon cayenne pepper
  • 4 1/2cups cooked leftover turkey, cut into 1/2-inch cubes
  • 1cup frozen peas

DIRECTIONS Preheat oven to 350°F. Brown sausage in large skillet over medium-high heat, about 5 minutes. Remove from heat.

Heat olive oil in 6 1/2-quart pot over medium-high heat. Add onions and cook until golden, stirring often, about 12 minutes. Add bell pepper; cook 3 minutes, stirring frequently. Stir in rice and saffron, then next 5 ingredients. Bring to boil. Reduce heat to medium; cover and cook 15 minutes. Add sausage, turkey, and peas to rice mixture. Bake paella 10 minutes and serve.

Test-kitchen tip: If you can’t find garlic-flavored olive oil, simply add a clove of minced garlic when you stir in the rice.

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May 8, 2009

Turkey Burgers Recipe

Filed under: Recipes — Tags: , , — Anna @ 3:45 pm

Makes 9.

INGREDIENTS

  • 3 medium yellow onions
  • 1 clove garlic
  • 2 tablespoons olive oil
  • 1 1/3 pounds ground turkey breast
  • 3 tablespoons dried bread crumbs
  • 2 tablespoons barbecue sauce
  • 3 tablespoons quick-cooking oats (not instant)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 tablespoon toasted wheat germ
  • 1/4 teaspoon salt or 1 tablespoon liquid aminos
  • ground black pepper

DIRECTIONS 1. Peel the onions and cut into 1/8″ to 1/4″ pieces. Peel the garlic and chop finely. Warm the oil in a large skillet over medium heat. Add the onions and garlic and cook over medium heat, stirring often, for about 10 minutes, or until the onions start to brown. Add water, 1 tablespoon at a time, as necessary to prevent burning. Remove from the heat, transfer to a large bowl, and let cool for 10 minutes.

2. To the same bowl, add the turkey, bread crumbs, barbecue sauce, oats, basil, oregano, wheat germ, salt or aminos, and pepper to taste. Mix well. Shape the mixture into 9 burgers.

3. Coat a large nonstick skillet with cooking spray. Cook the burgers over medium heat for about 5 minutes, or until browned and crispy. Flip the burgers carefully and cook for 5 minutes longer, or until golden brown and a thermometer inserted in the center registers 165° and the meat is no longer pink. Serve the burgers hot.

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Healthy Bean & Turkey Soup

Filed under: Recipes — Tags: , , , — @ 1:55 pm

healthy bean and turkey soup

Healthy Bean and Trukey Soup
 

 Here’s a healthy,comfort food, soup that you can make up easily for lunch. It uses canned beans which really is a huge time saver, The turkey breast comes from the deli and most cooks always have onion,  celery and carrots on hand. When your in the mood for something to improve a rainy day and just feel like having a good bean soup this is an easy choice.

SERVINGS: 4

 INGREDIENTS:

  •  1/2 cup sliced celery
  • 1 small carrot sliced
  • 1/3 cup diced onion
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 1 cup water
  • 1 tablespoon dry chicken soup base
  • 1 can (19 oz) white kidney beans (undrained)
  • 3 oz deli sliced roasted turkey breast, cut into squares

DIRECTIONS:

  1. Slice the celery and carrot, dice the onion.
  2. Place them into the pot along with the basil, garlic powder,water and dry chicken soup base.
  3. Simmer until the veggies are tender (about 10-12 mins), replacing any water that simmers away.
  4. Add the can of white kidney beans (do not drain) and heat.
  5. Stir in the turkey and heat to a comfortable heating temp.

TIPS:

1. If you like you can top the soup with finely sliced green onion or garlic flavored croutons.

2. Of course hot baking powder biscuits are always a very welcome side to soup.

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May 2, 2009

Spaghetti with Turkey Meatballs and Quick Tomato Sauce Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 6:22 pm

Makes 4 servings.

INGREDIENTS

  • 12ounces ground turkey
  • 4ounces turkey sausage, casings removed, crumbled
  • 6tablespoons grated parmesan cheese
  • 4tablespoons chopped fresh parsley
  • 4garlic cloves, minced
  • 2teaspoons chopped fresh thyme
  • 3/4teaspoon salt
  • 1/2 teaspoon ground black pepper2teaspoons olive oil
  • 1cup chopped onion
  • 128-ounce can crushed tomatoes10ounces spaghetti

DIRECTIONS Mix turkey, sausage, 4 tablespoons cheese, 2 tablespoons parsley, 2 garlic cloves, thyme, salt and pepper in medium bowl. Using moistened hands, form mixture into 1-inch balls.
Heat oil in large nonstick skillet over medium-low heat. Add onion; sauté 5 minutes. Add 2 garlic cloves; stir 1 minute. Add tomatoes; bring to boil. Reduce heat to medium and simmer until sauce thickens slightly, about 12 minutes. Season with salt and pepper. Add meatballs to sauce. Reduce heat to medium-low, cover and simmer until meatballs are cooked through, about 15 minutes.


Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; return to pot. Add some of sauce to pasta and toss to coat. Transfer pasta to bowl; top with meatballs and remaining sauce. Sprinkle with remaining parsley and cheese.

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April 15, 2009

Turkey Enchiladas Adobo Recipe

Filed under: Recipes — Tags: , , — Anna @ 5:02 pm

Chipotle chiles are quite spicy; choosing a mild enchilada sauce will temper the heat of this dish. Look for chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, in the Latin American foods section of the supermarket. Serve with: Avocado, red onion, and grapefruit salad with citrus vinaigrette, and Spanish rice.

Makes 4 servings.

INGREDIENTS

  • 86-inch-diameter corn tortillas2tablespoons olive oil
  • 1medium onion, coarsely chopped
  • 116-ounce can or jar enchilada sauce
  • 6tablespoons chopped fresh cilantro, divided
  • 2teaspoons chopped canned chipotle chiles plus 1 teaspoon adobo sauce2cups (about 10 ounces) diced roasted turkey
  • 3/4cup 1/3-inch dice assorted red, green, yellow, and/or orange bell peppers, divided 1cup (packed) grated monterey jack cheese or mexican-style cheese blend (about 4 ounces)

DIRECTIONS Preheat oven to 350°F. Stack tortillas and wrap in foil. Warm in oven until heated through, about 15 minutes.

Meanwhile, heat oil in 12-inch ovenproof skillet over medium heat. Add onion and sauté until soft, about 5 minutes. Stir in enchilada sauce, 2 tablespoons cilantro, and chopped chiles. Simmer over medium heat 5 minutes to blend flavors, stirring often.

While enchilada sauce simmers, mix turkey, 1/2 cup bell peppers, 2 tablespoons cilantro, and 1 teaspoon adobo sauce in small bowl. Unwrap tortillas and arrange in single layer on work surface. Fill each tortilla with about 1/4 cup turkey mixture and roll up.

Preheat broiler. Place enchiladas, seam side down, in simmering sauce, spooning some sauce over each. Remove from heat. Sprinkle with cheese and remaining 1/4 cup bell peppers. Place skillet in broiler and cook until enchiladas are heated through and cheese is melted, about 4 minutes.

Sprinkle enchiladas with remaining 2 tablespoons cilantro and serve.

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April 11, 2009

Porcini-Rubbed Turkey with Shiitake-Madeira Gravy Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 3:11 pm

With its use of dried porcini in the turkey rub and fresh shiitakes in the light gravy, this recipe from the late food writer Michael McLaughlin is a fine example of his signature style: deeply flavorful seasonal cooking. You can make the turkey stock for the gravy up to two days ahead.

Makes 8 to 10 servings.

INGREDIENTS

  • turkey
  • 1/2ounce dried porcini mushrooms
  • 2tablespoons (1/4 stick) unsalted butter, room temperature
  • 114-pound turkey; neck, heart, and gizzard reserved for stock
  • 4cups low-salt chicken broth1large onion, cut into 8 pieces
  • 4medium carrots, coarsely chopped
  • 4garlic cloves, peeled
  • 2tablespoons vegetable oilgravy
  • 6cups turkey stock7tablespoons unsalted butter, room temperature
  • 1/4cup all purpose flour
  • 1pound fresh shiitake mushrooms, stemmed, caps sliced
  • 1/2cup madeira

DIRECTIONS For turkey:
Grind dried porcini in processor until almost reduced to powder, with some larger bits remaining, about 4 minutes. Transfer to sieve. Shake powdered porcini into bowl; mix in 2 tablespoons butter. Reserve larger bits in sieve. Rinse turkey inside and out; pat dry with paper towels. Place turkey on small rack set in large roasting pan. Rub porcini butter over outside of turkey; sprinkle with salt and pepper. Bring porcini bits and chicken broth to boil in small saucepan. Remove from heat; reserve for basting. (Turkey and porcini broth can be made 1 day ahead. Cover separately; chill.)

Set rack at lowest position in oven and preheat to 325°F. If stuffing turkey, spoon stuffing loosely into main cavity and neck cavity. Tuck wing tips under; tie legs together loosely. Roast turkey 1 hour 15 minutes, covering loosely with foil if browning quickly. Toss onion, carrots, garlic, and oil in bowl to coat; scatter in pan around turkey. Baste with 1 cup porcini broth. Continue to roast turkey until thermometer inserted into thickest part of thigh registers 175°F, basting with 3/4 cup porcini broth and pan juices every 45 minutes, about 2 hours 30 minutes for unstuffed and 3 hours for stuffed. Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).

For gravy:
Place roasting pan over 2 burners. Add turkey stock and any remaining porcini broth and bring to boil, scraping up browned bits. Strain turkey broth into heavy large saucepan; spoon off fat.

Mix 4 tablespoons butter and flour in bowl to form paste. Melt 3 tablespoons butter in large skillet over medium heat. Add mushrooms. Cover; cook until mushrooms release liquids, stirring occasionally, about 8 minutes. Add Madeira; boil until wine evaporates, about 2 minutes. Add mushroom mixture to turkey broth; bring to boil. Whisk in flour paste. Reduce heat to medium; simmer until gravy thickens, whisking occasionally, about 5 minutes. Season with salt and pepper.

Serve turkey with gravy.

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April 4, 2009

Maple-Glazed Turkey with Dijon Gravy Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 7:07 pm

Maple syrup, marjoram, coriander seeds, and lemon peel flavor a do-ahead butter that is spread on the turkey before baking. That same butter is also added to the Madeira-laced gravy. Grape clusters or steamed baby vegetables, such as carrots and squash, make a pretty garnish for the platter.

See how to carve a turkey.

Makes 10 to 12 servings.

INGREDIENTS

  • maple butter
  • 3/4cup pure maple syrup
  • 4tablespoons chopped fresh marjoram
  • 1/4cup coriander seeds, coarsely cracked in resealable plastic bag
  • 2teaspoons grated lemon peel
  • 1teaspoon cracked black pepper
  • 3/4cup (1 1/2 sticks) unsalted butter, room temperatureturkey
  • 116- to 18-pound turkey; neck, gizzard, and heart reserved
  • 2cups chopped onions
  • 2cups chopped celery with leaves
  • 2cups sliced peeled parsnips (about 5 medium) 3cups (about) canned low-salt chicken brothgravy
  • 2 1/2cups (about) canned low-salt chicken broth
  • 3tablespoons unsalted butter
  • 1/3cup all purpose flour
  • 1small bay leaf
  • 2tablespoons madeira
  • 1to 2 tablespoons dijon mustard
  • 1teaspoon chopped fresh marjoram

DIRECTIONS For maple butter: Boil maple syrup and 2 tablespoons marjoram in heavy medium saucepan until reduced to 1/2 cup, about 4 minutes. Remove from heat. Mix in 1 tablespoon marjoram, coriander, lemon peel, and pepper. Add butter and whisk until well blended. Freeze until butter is firm but still spreadable, stirring occasionally, about 45 minutes. (Can be made 2 days ahead. Cover and refrigerate.)

For turkey:
Set rack in bottom third of oven and preheat to 375°F. Rinse turkey inside and out; pat dry with paper towels. Place turkey on small rack set in large roasting pan. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Rub 1/2 cup maple butter over breast meat under skin. If stuffing turkey, spoon stuffing into neck and main cavities. Tie legs together loosely to hold shape. Rub 1/4 cup maple butter over outside of turkey. Reserve remaining maple butter for gravy. Arrange onions, celery, parsnips, and reserved turkey parts around turkey in pan. Sprinkle vegetables with remaining 1 tablespoon marjoram.

Roast turkey 30 minutes. Reduce oven temperature to 350°F. Cover entire turkey (not pan) with foil and roast 1 1/2 hours. Add 2 cups broth to pan; roast turkey 1 1/2 hours. Remove foil. Add 1 cup broth to pan and roast turkey until meat thermometer inserted into thickest part of thigh registers 175°F, basting occasionally with pan juices, about 30 minutes longer if unstuffed or 1 hour longer if stuffed. Transfer turkey to platter; tent with foil and let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees). Reserve mixture in pan for gravy.

For gravy:Strain pan juices into large measuring cup, pressing on solids; discard solids in strainer. Spoon fat from top of pan juices; discard fat. Add enough chicken broth to pan juices in cup to measure 4 1/2 cups. Melt 1/4 cup maple butter and 3 tablespoons butter in heavy large saucepan over medium-high heat. Add flour; whisk constantly until mixture is deep brown, about 8 minutes (mixture will resemble lumpy oatmeal-like paste). Gradually whisk in broth mixture; bring to boil. Add bay leaf and boil until thickened to sauce consistency, whisking occasionally, about 10 minutes. Whisk in Madeira, 1 tablespoon mustard, and marjoram. Simmer 2 minutes. Taste, adding more mustard if desired. Season gravy with salt and pepper. Brush turkey with maple butter. Serve turkey with gravy.

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April 1, 2009

Turkey Burgers with Chipotle-Chili Tartar Sauce Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 3:17 am

Chipotles give these burgers — from Hal’s Bar & Grill in Venice, California — a terrific kick.

Makes 4 servings.

INGREDIENTS

  • 3/4cup mayonnaise
  • 2tablespoons extra-virgin olive oil
  • 2tablespoons minced red onion
  • 2tablespoons chopped fresh dill
  • 1tablespoon minced canned chipotle chilies*
  • 1tablespoon drained capers1pound ground turkey
  • 4whole wheat hamburger buns, split
  • 4red onion slices
  • 8plum tomato slices
  • 2bunches arugula (about 1 ounce)

DIRECTIONS Whisk first 6 ingredients in small bowl. Season with salt and pepper. (Sauce can be made 2 days ahead. Cover and chill.)


Prepare barbecue (medium heat). Form ground turkey into four 1/2-inch-thick patties. Sprinkle with salt and pepper. Grill burgers until cooked through, about 5 minutes per side. Grill buns until just toasted. Spread 1 tablespoon sauce on bottom half of each bun. Top each with 1 burger, then 1 more tablespoon sauce. Top each with 1 onion slice, 2 tomato slices, then 1/2 bunch arugula. Cover with bun tops. Serve, passing remaining chipotle tartar sauce separately.


*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

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