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Turkey Scallopine with Sweet Potato Fries

Saturday, February 4th, 2012

Turkey Scallopine with Sweet Potato Fries

I like turkey and sweet potatoes. This recipe is a great twist to turkey.

Yield

1 Serving

Ingredients

Turkey
6 ounces turkey breast tenderloin
3 whole sage leaves
1/4 teaspoon fresh chopped thyme
Pinch of salt
Pinch of black pepper
1/4 cup olive oil
1/4 cup flour (seasoned with salt & pepper)
Vegetables
3 cups fresh baby spinach
1 Tbsp. minced shallots
1 minced garlic clove
Au Jus
1/4 cup chicken or turkey stock
2 Tbsp. maple syrup
Pinch of salt
Pinch of black pepper
2 Tbsp. minced shallots
2 tsp. unsalted butter
Fries
4 ounces prepared Sweet Potato Fries

Method:

Turkey – place a layer of plastic on a cutting board.  On top of the plastic place the turkey breast topped with the fresh herbs, salt and pepper.  Cover with another sheet of plastic wrap.  Pound gently to flatten the turkey breast and incorporate the herbs into the turkey.  Heat a sauté pan to medium-high; add olive oil.  Dredge turkey in flour, shaking off excess.  Sauté on both sides until just cooked through.  Set aside and keep warm

In a separate pan, sauté shallots and garlic for 2 minutes.  Add spinach and sauté for an additional minute.  Place this mixture in the center of a serving plate and keep warm.

In the pan the turkey was cooked in add in the shallots to sweat them.  Add in herbs and stock; reduce by half.  Add in maple syrup and butter; heat to a boil and then shut the heat off.

While the au jus is reducing, prepare the Sweet Potato Fries according to package directions.  Place them across the spinach mixture.

Place the turkey breast on the side of the Sweet Potato fries, drizzle with au jus and serve.

Source: Lamb Weston

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Posted in Poultry Recipes, Tastes - Poultry, Tastes - Vegetables, recipes, vegetable recipes | No Comments »

Two Squash Soup

Sunday, January 29th, 2012

When I was fortunate enough to attend Pritikin for two weeks ten years ago or so, I thoroughly enjoyed all of the hot soups they had for our breaks. Here is a current feature.

Two Squash Soup

Very healthy and slimming. Lots of vitamins, fiber, and other nutrients from all the vegetables. And very low in calorie density! A bowl contains just 100 calories. A bowl of regular squash soup, which is often loaded with fatty, heart-damaging ingredients like butter and cream, can easily tally up 400 calories.

Ingredients

Makes
12 (8-ounce servings)
1 cup onions, chopped
1 butternut squash, cut in half and seeds scooped out
2 acorn squash, cut in halves and seeds scooped out
3½ tablespoons garlic, minced
2 teaspoons white pepper
3½ tablespoons apple juice concentrate
2 quarts low-sodium vegetable stock
½ cup Italian parsley, minced
1 stem fresh rosemary
Methods:
Preheat oven to 400 degrees.
Roast one-half of chopped onions and all the squash halves in oven until fork tender (cut sides down), about 25 minutes. Scoop out the insides of each squash. Pour scooped-out squash and remaining ingredients, except parsley and rosemary, into a stockpot.
Adjust seasonings to taste, if needed. Cook for about 20 minutes on stove.
Puree soup thoroughly. Add rosemary and let infuse for 3 minutes then remove.
Add parsley and serve.

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Posted in Soup Recipes, heathy recipes, vegetable recipes | No Comments »

MACARONI AND CHEESE

Saturday, January 28th, 2012

Macaroni and Cheese - Photo by ROLAND BELLO

This has always been a favorite dish. I like the idea of baking it in individual ramkins.

Macaroni and Cheese

from GINA MARIE MIRAGLIA ERIQUEZ

SERVES 20
  • ACTIVE TIME:35 MIN
  • START TO FNISH:1 1/4 HR
AUGUST 2007
The toasted crumbs on top have a cheesy crispness, and the pasta beneath is creamy and rich. Kids will appreciate the individual servings, but the recipe makes plenty, so why not pour the extra into a baking dish to feed the ravenous parents?

FOR TOPPING

  • 1/2 stick unsalted butter
  • 2 cups panko (coarse Japanese bread crumbs) or 3 cups coarse fresh bread crumbs (from 6 slices firm white sandwich bread)
  • 1/4 lb coarsely grated extra-sharp Cheddar (1 1/2 cups)
  • 1/2 cup grated Parmigiano-Reggiano

FOR MACARONI AND SAUCE

  • 1 stick unsalted butter
  • 6 tablespoons all-purpose flour
  • 5 cups whole milk
  • 1 lb coarsely grated extra-sharp Cheddar (6 cups)
  • 1/2 cup grated Parmigiano-Reggiano
  • 1 lb elbow macaroni

MAKE TOPPING:

  • Preheat oven to 400°F with rack in middle.
  • Melt butter, then stir together with panko and topping cheeses in a bowl until combined well.

MAKE SAUCE:

  • Melt butter in a heavy medium saucepan over medium-low heat and stir in flour. Cook roux, stirring, 3 minutes, then whisk in milk. Bring sauce to a boil, whisking constantly, then simmer, whisking occasionally, 3 minutes. Stir in cheeses, 2 teaspoons salt, and 1/2 teaspoon pepper until smooth. Remove from heat and cover surface of sauce with wax paper.

MAKE MACARONI:

  • Cook macaroni in a pasta pot of boiling salted water (2 tablespoons salt for 4 quarts water) until al dente. Reserve 1 cup cooking water and drain macaroni in a colander. Stir together macaroni, reserved cooking water, and sauce in a large bowl. Transfer to 2 buttered 2-quart shallow baking dishes.
  • Sprinkle topping evenly over macaroni and bake until golden and bubbling, 20 to 25 minutes.
COOKS’ NOTES: Topping can be made 1 day ahead and chilled, covered.
Half of dish can be baked in 10 (6- to 8-ounce) ramekins for children (with remaining half baked in a 2-quart baking dish for adults).

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Posted in Casseroles, recipes, vegetable recipes | No Comments »

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