How To Prepare
1.
Place turkey in a plastic bag set in a shallow dish. For marinade, in a small bowl combine the mushrooms, Marsala, the water, the thyme, rosemary, and pepper. Pour over turkey; seal bag. Marinate in the refrigerator for 30 minutes to 2 hours, turning bag occasionally.
2.
Drain turkey, reserving marinade. Pat turkey dry with paper towels. In a large skillet heat oil over medium heat. Add turkey. Cook for 8 to 10 minutes or until turkey is tender and no longer pink, turning once. Remove turkey from skillet; cover and keep warm.
3.
Pour the marinade into skillet. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes.
4.
Stir together the 2 teaspoons cold water and the potato flour; stir into marinade in skillet. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. If desired, serve the turkey and mushroom mixture over linguine.
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Turkey Mushroom Marsala
How To Prepare
Combine rice, artichoke hearts, chick peas, tomatoes, onion and tuna in a large bowl. Whisk lemon juice, water and olive oil in a small bowl. Drizzle over tuna rice salad. Sprinkle parsley, then toss well. Cover and refrigerate for at least two hours.
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Tuna Rice Salad
How To Prepare
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic, and beef; cook 6 minutes or until browned, stirring to crumble beef. Stir in corn and next ingredients (pepper through chiles). Bring to a boil; reduce heat, and simmer 10 minutes. Spoon 1/2 cup beef mixture into each butter lettuce leaf.
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Tex-Mex Beef Soft Tacos
How To Prepare
Preheat oven to 425°F. Coat a baking sheet with cooking spray.
Prick sweet potato in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes. (Alternatively, place in a baking dish and bake at 425ºF until tender all the way to the center, about 1 hour.) Set aside to cool.
Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and peppers and cook, stirring occasionally, until softened, 4 to 6 minutes. Set aside 1/2 cup of the mixture. Add beans and 1/2 teaspoon paprika to the pan. Cook, stirring occasionally, until heated through, about 2 minutes. Cover and set aside.
Whisk flour and the remaining 3/4 teaspoon paprika in a medium bowl. Peel the sweet potato and mash in a large bowl with a fork. Stir in the reserved onion-pepper mixture, egg white and water. Add the flour mixture and stir until just combined.
Form the sweet potato mixture into eight 3-inch oval fritters, using a generous 1/4 cup for each. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook 4 fritters until golden brown, 1 to 2 minutes per side. Transfer to the prepared baking sheet. Repeat with the remaining fritters and oil.
Bake the fritters until puffed and firm to the touch, 8 to 10 minutes. Serve the fritters with the reserved bean mixture and lime wedges, if desired.
TIPS & NOTES
Note: Look for smoked paprika in large supermarkets with other spices and at tienda.com.
*****Pair with protein of choice for a complete meal
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Sweet Potato Fritters with Smoky Pinto Beans
How To Prepare
PREPARATION
Bring rice and water to a boil in a small saucepan. Cover, reduce heat, and simmer until the water is absorbed, 25 to 30 minutes. Set aside to cool.
Meanwhile, bring a Dutch oven full of water to a boil over high heat. Boil the 12 largest outer cabbage leaves for 6 minutes. Drain and rinse under cool water until room temperature. Chop enough of the remaining cabbage to equal 2 cups. (Save the rest for another use.)
Heat oil in a large saucepan over medium heat. Add onion and the chopped cabbage. Cook, stirring often, until softened, about 3 minutes. Add garlic; cook, stirring, for 30 seconds. Add 4 tablespoons lemon juice; cook, stirring, until the liquid has almost evaporated. Let cool for 10 minutes.
Mix turkey, dill, caraway, pepper, the onion mixture and cooled rice in a large bowl.
Preheat oven to 375°F. Coat a 9-by-13-inch pan with cooking spray.
Lay one cabbage leaf on your work surface; cut out the thick stem. Place about 1/3 cup of the turkey mixture in the leaf’s center. Fold the sides over the filling, then roll closed. Place seam-side down in the baking dish. Repeat with the remaining cabbage leaves and filling. Whisk tomato sauce, broth, and the remaining 2 tablespoons lemon juice in a medium bowl. Pour evenly over the rolls. Cover the pan tightly with foil.
Bake the cabbage rolls for 1 hour. Uncover and continue baking, basting the rolls with sauce several times, for 20 minutes more.
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Sweet Sour Cabbage Rolls
How To Prepare
Preheat the oven to 350 F. Lightly coat a baking dish with cooking spray.
Trim the ends off the eggplants and cut in half lengthwise. Using a spoon, scoop out the pulp, leaving a shell 1/4 inch thick. Place the shells in the baking dish and add the water to the bottom of the dish. Chop the eggplant pulp into cubes. Set aside.
In a large, nonstick frying pan, heat the olive oil over medium-high heat. Add the chicken strips and saute until the chicken is lightly browned and no longer pink, about 5 minutes. Add the diced eggplant, onion, peppers, tomatoes and reserved tomato juice, celery, and mushrooms to the chicken. Reduce heat and simmer until the vegetables are tender, about 10 minutes. Stir in the potato flour and black pepper. Scoop half the mixture into each eggplant shell.
Cover with aluminum foil and bake until the eggplant is softened and the stuffing is warmed through, about 15 minutes. Transfer the eggplant to warmed individual plates and serve immediately.
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Stuffed eggplant with Chicken
How To Prepare
Thaw shrimp (if frozen), rinse and pat dry with paper towels.
Whisk potato flour, teriyaki, water, Splenda, and vinegar in a small dish and set aside
Heat oil in a wok or large skillet over high heat.
Add shrimp to hot oil and cook for 2 minutes. Remove with a slotted spoon and set aside in a bowl or plate.
Add ginger, garlic, green onions and broccoli to pan and stir for 2 minutes. If necessary add a little more oil; it won’t be absorbed.
Add teriyaki mixture to the pan, followed by the shrimp. Cook for 2-3 minutes. Cook for 1 more minute until shrimp are pink and broccoli is crisp but tender. Sprinkle crushed red pepper and stir.
Serve over hot rice.
Serves 4
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Stir-Fried Shrimp and Broccoli
How To Prepare
1. Combine first 3 ingredients in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are tender. Drain; discard bay leaf.
2. Heat a nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and tomato; sauté 8 minutes or until onion is tender. Add curry, cumin, red pepper, and garlic; sauté 2 minutes. Add lentils; cook 1 minute. Remove from heat.
3. Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add vinegar to pan. Break eggs into custard cups (omitting yolks). Gently pour egg whites into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Place about 3/4 cup lentil mixture on each of 4 plates; top each serving with 1 poached egg. Sprinkle evenly with remaining black pepper. Top each serving with 1 1/2 teaspoons cilantro.
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Spiced Lentils and Poached Eggs
How To Prepare
Combine first 3 ingredients in a large bowl, stirring until the Splenda dissolve. Pour mixture into a 2-gallon zip-top plastic bag. Add ice and pork; seal. Refrigerate 3 hours, turning bag occasionally.
Combine paprika and next 5 ingredients (paprika through garlic).
Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.
Remove pork from bag, and discard liquid. Pat pork dry with paper towels. Brush oil evenly over pork; rub with paprika mixture. Place pork on grill rack coated with cooking spray over medium-high heat; grill pork 6 minutes, browning on all sides. Place pork on grill rack over unheated side. Close lid, and grill pork an additional 20 minutes or until thermometer inserted into thickest portion of pork registers 155° (slightly pink), turning the pork occasionally. Place pork on a platter. Cover with foil, and let stand 5 minutes. Uncover and drizzle pork with 2 teaspoons vinegar.
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Spanish-Style Brined Pork Tenderloin
