Turkey Curry

I roasted a turkey a few days ago

Roast Maple Glazed Turkey, Turnip Fritter, Tri-color Couscous, Caramelized Pearl Onions, Cranberry Sauce

And had a good amount of leftovers--enough for a few sandwiches and this dish, which was excellent and so simple to prepare. Served with Basmati Rice, Chutney, and Roasted Asparagus with Garlic and Pine Nuts.

Ingredients:

• 2 tablespoons canola oil
• 1 1/2 cups chopped onion (about 1 large onion) 
• 2 tablespoons all-purpose flour 
• 1 1/2 teaspoons curry powder
• 1 (14-ounce) can fat-free, less-sodium chicken broth (I used my homemade stock)
• 3 cups chopped cooked turkey (about 1 pound)
• 1/2 teaspoon salt 
• 2 tablespoons chopped fresh cilantro

Directions:

1. Heat canola oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 4 minutes. Add flour and curry powder; sauté 1 minute. Stir in chicken broth; bring to a boil. Stir in turkey and salt. Reduce heat, and simmer 5 minutes or until thickened. Sprinkle with cilantro.

~from Cooking Light, 2008

Chicken Breasts with Diced Turnips and Craisins

This has a great Autumn/Winter flavor. Better than I expected. I would change one thing the next time; I would dice the turnips much smaller.

Ingredients

2 tablespoons Unsalted butter
2 Boneless skinned chicken breast halves, cut in half and pounded between sheets of wax paper
1/2 cup All-purpose flour -- for dredging
Salt and freshly ground pepper to taste
1 Turnip -- peeled/diced
1 small Onion -- chopped
2 tablespoons Maple syrup
1 heaping tablespoon Maille Old Style Whole Grain Dijon Mustard
1/4 teaspoon Dried thyme leaves
1 cup Chicken broth
1/2 cup Craisins
1 tablespoon Chopped fresh parsley

Directions

Heat the butter in a large skillet. One at a time, dredge the chicken breasts in the flour and brown on both sides. Remove to a side dish and season with salt and pepper.

Place the turnips in the skillet and cook, stirring, over moderately high heat until they are a light golden in spots (about 10 minutes); add the onion, reduce the heat to low and cook for 3 to 4 minutes.

Add the maple syrup, thyme and chicken broth. Bring the mixture to a simmer, add the chicken, scatter over the craisins, partially cover and simmer until the chicken is cooked through but still tender, about 6 minutes. Check the seasoning, adding additional salt and pepper, as necessary.

Transfer the chicken to a warm platter, spoon over the sauce and sprinkle with the chopped parsley. Serve piping hot.

Artichoke & Roasted Red Pepper Frittata

Is there any breakfast more satisfying than a frittata?

Just a few days ago, I made one with left-over pearl couscous, roasted asparagus, mushrooms, baby spinach, and lemon chicken. YUM!

The one I want to share with you today is the one I made a few days before Thanksgiving with my daughter, Danielle. I wanted us to cook together and cook together we did; I am reminded of being in the kitchen with my mother and father on a Sunday morning--or afternoon as frittatas are great any time of day or night, hot or cold--helping to cut the potatoes for the frittata.

Note: there are as many ways to make a frittata as there are to make a meatloaf. Sometimes I use potatoes. Sometimes left-over rice. Or pasta. Couscous!

This recipe is adapted from one in Gwyneth Paltrow's book, "My Father's Daughter."

Ingredients:

1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
2 red potatoes cut into small 1/4 inch pieces
1 small onion, roughly chopped
1 cup cooked artichoke hearts, cut into 1/4-inch slices
1 cup roasted red peppers, cut into 1/4 inch pieces
1 teaspoon fresh tarragon leaves, thinly sliced
Coarse salt
Freshly ground black pepper
4 organic large eggs
1/4 cup milk
1/2 cup Parmesan cheese, grated

Directions:

Preheat the oven to 375 degrees. Boil potatoes till just tender and drain. Heat the butter and olive oil over medium heat in a 10-inch cast-iron skillet. Saute the potatoes and onions until barely browned, about 6 minutes. Add the artichokes, roasted red peppers and tarragon and season with salt and pepper to taste.

Father & Daughter.

Meanwhile, beat the eggs and milk to combine in a mixing bowl; mix in 1/4 cup of the Parmesan cheese. Pour over the onions, potatoes, artichokes, and roasted red peppers. Let it cook for about 5-8 minutes, or until just set on the edges (it will still be very runny in the middle). I push the edges of the frittata away from the edge of the pan. Sprinkle the top with the remaining cheese and cook it in the oven for 8-10 minutes; it should be just set throughout. Broil for an additional minute or two if you desire a very browned top (I did.)

Artichoke and Roasted Red Pepper Frittata.

Note: I greatly reading through her new cookbook. And I recommend you check out her Website/Blog; GOOP.