Posted by Carole-Anne on January 4, 2008
What do you do with the left-over turkey? Healthy Recipes has a great idea! Turkey will make a great stir-fry base, loaded with tryptophan and protein, skinless and all the excess fat removed. Since I have discovered ‘heaven with herbs’ in my cooking, creativity is at its best for me. The vegetables in the stir-fry will give us all the vitamins and good taste as well.
INGREDIENTS:
1 lb. turkey pieces (bones and excess fat removed)
1 tbsp extra virgin olive oil
1/2 Spanish onion chopped
1/2 cup fresh mushroom sliced
1/2 cup fresh red pepper
1 cup broccoli flowerets
1 cup water chestnuts
1 tbsp honey
2 tbsp soy sauce (I prefer Kikkoman)
1 tbsp lemon juice
1 tbsp cornstarch
FOLLOW ME:
Heat olive oil in skillet(or your wok)at medium-high heat.
Add all vegetables to the skillet stirring regularly.
Let vegetables cook with the lid on until they are just cooked (still crackle when bite into them).
Do not overcook as vegetables lose valuable nutrients and Stir-Fry is not as tasty.
Mix all liquids together in a small bowl. Add cornstarch stirring until smooth.
Remove lid from skillet and pour liquid mixture over vegetables.
Toss like a salad, then let thicken for about one minute.
Remove from skillet, onto a bed of your favorite rice.
Voila – we are done!
Healthy Recipes gives this stir-fry a thumbs up!
Delightful recipe serves 6.
Posted by Carole-Anne on October 7, 2007
Healthy Recipes loves this recipe as it is enhanced by a touch of Greek spicing: oregano, and yet has the homey flavor of cinnamon. It may be served with a baked potato, green beans and a salad of your choice.
INGREDIENTS:
1 1/2 stewing beef cut into 1 inch cubes
1/2 tsp freshly ground pepper
1/2 tsp sea salt
2 tbsp olive oil
2 stalks celery chopped
1 Spanish onion chopped
4 cloves garlic minced
1/2 tsp dried oregano
1/4 tsp. cinnamon
1/4 cup Nutriblend or all purpose flour
2 cups beef stock low sodium
1/3 cup tomato paste
1/4 cup chopped fresh parsley
FOLLOW THE COOK:
In large saucepan, heat half of the olive oil over medium-high heat on your stove top, sprinkling with sea salt and freshly ground pepper. You may have to do in batches. Place on plate, and drain off any fat.
Reduce heat to medium; adding remaining olive oil to pan. Simmer celery, onion, garlic, oregano and cinnamon, stirring occasionally, until onion in softened.
Stir in flour, cook for one minute.
Stir in beef stock, 1 cup water and tomato paste, scraping up any brown bits from the bottom of the pan. Return beef and any juices to pan.
Bring to boil and reduce to simmer and cover. Stir occasionally until beef is tender, in about 1/2 hrs.
Stir in parsley. Ready to serve in a hearthstone baking dish. Enjoy this savory dish.
Serves 4 – 6 people – serve with a hot baking powder biscuit (note: in Healthy Recipes), green beans and tossed salad, and a nice red Merlot.
Enjoy!