TURKEY STUFFED BELL PEPPERS WITH NUT SAUCE..recipe CHILES EN NOGADA

This makes a fantastic 'South of the Border" inspired supper or lunch dish

Serves 4-6


I personally prefer to serve them as half peppers topped with loads of filling, with a side of steamed brown rice and the nut sauce.
If the bell peppers are small, you may use a whole one, but prepare as for the recipe and do cook them in boiling salted water for 5 mins until crisp-tender.



1 pound ground turkey (use dark meat instead of light meat, as it has more flavor and is less dry)
1 tbsp oil
 1 cup minced onion or  1/2 cup minced scallion
 3 cloves garlic smashed and minced
1x 8oz canned sliced peaches in juice not syrup, drained ( use juice later)
1 cup peeled chopped, fresh, ripe pear or apple
1 cup canned chopped tomatoes in their juice
1/4 cup raisins
1/2 tsp ground cinnamon or 1 cinnamon stick ( remove before filling peppers)
allow either half a large green bell peppers/OR Poblano chiles or 1 medium one per person, remove seeds and white membranes.

Nut sauce

Chopped cilantro

If making this in winter months also may be topped with fresh pomegranate seeds.

NUT SAUCE:
In a blender or grinder/mortar and pestle mix 1/2 cup raw walnuts with 1/2 cup raw almonds (ALWAYS SOAK ALMONDS OVERNIGHT IN COLD FRESH WATER, drain well..to remove natural toxins)
Combine the ground nuts with 1 cup sour cream (or plain live yogurt) and 1/4 cup milk (nut milk is fine).
Pour into a bowl, sprinkle with more ground cinnamon and serve cold.


PREHEAT OVEN 350F
The peppers:
In a heavy bottomed skillet, saute the ground turkey with the onions for 4 mins until no longer pink and onions opaque. Add the minced garlic, fruit and canned tomatoes, raisins, salt & pepper to taste and cinnamon and cook on high simmer for 10 mins.
remove from heat, sprinkle with chopped cilantro ( optional) & set aside.

Spoon the meat filling into the crispy tender peppers/halves, place in a greased shallow baking dish with 1/4 inch stock or water.
Bake for 20-30 mins until heated through.
remove from oven and plate topped with nut sauce and steamed rice on side.

Turkey stuffed bell peppers & red rice; Rock Star Chicken & steamed asparagus and zucchini; Photos of Prep

own grown parsley is getting ready to be picked

Ground turkey cooked with onions, garlic, carrots,celery, cumin, ground coriander, & leeks, to be marinated in a tomato-cinnamon sauce overnight. I will add steamed red rice and stuff the yellow pepper halves, and top with cilantro and they will be baked at client's home.

Thyme and olive oil smothered "Rock Star" Roast chicken cooling down

Steamed red rice..naturally red

Always poach the peppers in boiling salted water for 5 mins before stuffing this way they are tender when baked

Stuffed peppers with turkey and vegetables in a cinnamon tomato sauce to be baked at client's home and served with the red rice

Steamed fresh asparagus and zucchini with parsley &  walnuts for the Roast Chicken

MUSTARD-LEMON BAKED CHICKEN .......RECIPE

Here's a great way to serve chicken that is both flavorful and moist, and is great with chicken pieces, Guinea Hens or baby chickens (Poussin); spare ribs, kebabs


Serves 4 (can easily be doubled)

PREHEAT OVEN 375F

4 large or 8 small pieces of chicken wash well in running water, pat dry.


Arranged on a large greased oven proof baking dish, skin side down.

mix together well and brush over the raw chicken:
6tbsp melted butter
4tbsp prepared  mustard ( English ( hot); German(sweet-sour); Bavarian (sweet); Dijon ( clean-mild spice); America ( mild-sweet) wasabi (very spicy)
juice of 1 lemon
zest of same lemon ( zest first then juice)
1tbsp dark brown sugar
1tbsp smoked paprika or sweet



Bake for *15-20 mins skin side down
remove from oven and turn over the pieces and brush with the mustard mix
 & 3 tbsp poppy seeds ( optional)

Bake a further *20-30 mins until golden brown and juices run clear( using a knife point in thickest pieces of chicken to test for juices).

* cooking times depend on sizes of pieces of meat.

serve with green salad  &/or pasta.

Variations: great with pork,lamb and veal chops; may replace the mustard with prepared horseradish sauce.

MOROCCAN STYLE APRICOT-LAMB CASSEROLE..A FANTASTIC NEW MEAL IN A POT

Here's one way "to escape" the flooded and snow covered streets of home.

Serve with this with steamed brown rice or whole wheat couscous for a wonderful meal.
This recipe serves 4

1 pound lean lamb fat trimmed and cut into 1 inch cubes
2tsp ground cinnamon
2tsp ground coriander
2tsp ground cumin
2tsp olive oil

1 tbsp safflower/sunflower/grape seed/ peanut oil
1 cup minced onion
2 cloves garlic smashed and minced
2tsp dried thyme
1tsp dried chili flakes
1 x15oz can crushed or chopped tomatoes in their juice
2tbsp tomato paste
1 cup chopped dried apricots (chop first then measure & soak in 1 cup warm water for 30 mins, reserve the soaking liquid if any left)

1 1/2 cups chicken/beef stock
salt & pepper to taste
2 cups minced  cilantro
1/4 cup minced fresh mint( if not available omit, do not use dried mint)

PREHEAT OVEN 350F MIDDLE SHELF

in a small skillet, heat the oil and slowly simmer the cumin, dried coriander and cinnamon for 20 mins..allow to cool completely.

Wash the lamb pieces well in cold fresh water and pat dry.
Marinate the lamb pieces in a plastic bag with the cold oil and spice mix, overnight.

heat the 1 tbsp neutral oil in a skillet and add the marinated meat with the marinade, simmer for 5-7 mins stirring.
Remove the lamb and  place in a deep oven proof casserole, and sprinkle with the apricot pieces.

Add the onions, garlic and dried herbs to the skillet, and saute for 3 mins, add the tomato paste, cook for 2 mins then add the canned tomatoes and juice and any apricot liquor.
Add the stock,and bring to boil.
Season to taste.
Spoon over the lamb and apricots.

COVER WITH A TIGHT FITTING LID AND BAKE FOR 1 HOUR.
remove the lid 10 mins before end of cooking.

Remove from oven and wait 10 mins for contents to settle, remove any fat on surface, check tenderness of meat, and taste again for salt & pepper.
Garnish with chopped cilantro and mint.
Serve from the casserole with steamed rice or couscous.

variations: Use any stewing meat, beef, goat, venison, pork & etc. if using chicken use boneless.

BRITISH STEAMED ONION PUDDING; SAVOURY PUDDING; BOILED MEAT ROLL; FRIED LEEKS..1900's Farmhouse recipes and info

These recipes have been handed down by families in the North of England for hundreds of years.
The men of the North, before WW1 used to have Leek and Onion shows, just to prove how well they could grow them, the prizes being items like oak Bedsteads, oak tables, china and cutlery sets.
Leeks and onions where prized possessions.
During winter months raw onions where eaten with cheese for supper, and fried up with bacon for breakfast as in winter eggs were scarce and used mainly for sweet puddings and cakes.
This is taken from a food writer in the North Counties circa 1901
" The onion is an excellent appetiser. It gives "snap" to quite every meal, and we North-country women work it into almost everything. It add flavor to North country broth, and used raw for "salads" for the evening meals, also used in pickles and forms the base for a dumpling that is served with the meat and vegetable Sunday lunch.
Leeks can be fried, boiled or steamed and are another main ingredient in North Country broth."
Chives were very popular in the mid1800's, but appear to have lost popularity before the war.
"Every North of England garden had a patch of shallots, in their youth they are used as scallions and later for flavoring all manner of savoury dishes".

These recipes are from the 1900's too and if fresh suet is difficult to find try using very cold margarine, shredded and mixed with flour




ONION PUDDING..This is boiled in a cloth kitchen towel and served with roast meats and vegetables


1 cup all purpose flour
1/2 cup shredded suet
2 cups minced onions
salt & pepper
cold water to mix

Mix flour and seasoning, add the suet and mix well.
Add the raw onions and sufficient cold water to make a soft dough.
Put into a floured kitchen towel, wrap loosely and secure both ends with kitchen string.
Plunge into boiling water, add lid to pan and boil for 2 hours..the pudding will swell as it cooks.
remove from pan, drain well, unwrap and serve whole with roasted meats or slice and add to place of vegetables, and gravy.

You may also substitute minced leeks or scallions.

Bacon Fried Leeks, this was a Favoured Saturday tea in the 1890's, in North-Country farmhouses and cottages

feeds 4

10 rashers of bacon chopped

2 cups chopped whites of leeks

salt & pepper and boiling water


 Coarsely chop the bacon and fry in a hot skillet to render out the fat, then add the leeks, some hot water and salt & pepper.
Continue to cook on high simmer with the pan covered with a dinner plate, keep the liquid amount constant..adding more boiling water as needed.
Cook for 30 mins.
Serve with fresh bread and cups of strong tea.

SAVOURY PUDDING..baked in the oven

Preheat oven 350F middle shelf

1/2 cup all purpose flour
1/2 cup oatmeal ( grind in a mill or use quick cook ..NOT INSTANT)
2 heaped tbsp dried breadcrumbs
3/4 cup shredded suet
2 cups minced onions
1 large egg beaten

milk to bind
salt & pepper

Dried or fresh herbs ( thyme, marjoram, sage & etc.)

In a  medium sized bowl, mix well the flour, salt & pepper, breadcrumbs, suet, and herbs.
Add the onions and mix well to coat, then stir int he egg and enough milk to bind to a soft mix.

Put into a well greased roasting pan/oven proof casserole dish 

and bake 30-45 mins until golden brown..serve with gravy and vegetables.

BOILED MEAT ROLL

1/2 cup ground raw meat ( beef, pork, chicken, lamb)
1 cup red lentils cooked
1/2 cup raw sausage meat
1/2 cup breadcrumbs
2 tbsp chopped parsley
2tbsp minced onion/leeks
1 tsp dried marjoram or thyme
1 tsp dried sage
salt & pepper
1 large egg beaten

milk to bind

Mix everything together, adding just enough milk to form a wet dough.
Form into a roll and place in a floured cotton kitchen cloth.
Wrap loosely and secure ends with string.
Boil for 2 hours.
Remove from water and drain, then unwrap, and re- wrap more tightly and allow to cool completely and serve cold for sandwiches and salad plates.

GLUTEN -FREE Mixed vegetable Bahjis and Yogurt dipping sauce.RECIPES

These make a great appetizer or side dish for any meal..even a great snack for watching TV..also a great idea to incorporate more veggies & calcium in your diet.


BAHJIS
Serves 4 appetizers

PRHEAT OVEN MIDDLE SHELF 250F

1 1/2 cups gram flour ( toasted chickpea flour sold at Middle Eastern stores)
1 tsp baking soda
salt & pepper to taste
2tsp ground coriander
2tsp garam masala (OR curry powder)
2 tsp ground turmeric
2tsp chili powder
2tbsp minced cilantro

1 cup sliced onion
1 cup sliced leek
1 cup cooked cauliflower in florets
OR
1 cup cooked broccoli in florets

3/4 - 1 cup cold water

grape seed or peanut oil for deep frying..holds up best to very hot temps.



Yogurt dipping sauce
1 cup plain live yogurt..room temp
2tbsp chopped mint
2 cloves garlic smashed and minced
Fresh mint for garnish
lemon wedges also for garnish



In a large bowl mix:
the flour, salt & pepper, baking soda, spices and fresh cilantro.
Divide the mix into 3 bowls

add onions to one bowl, leek into another and the cauliflower in 3rd.
Add water by tbsp to each bowl to create a smooth paste

heat oil in a very heavy bottomed, deep sided pan to 350F or until a bread cube fried for 30 seconds turns brown.

Using 2 dessertspoon, form the mixture into circles and deep fry each one 3-4 mins until brown..don't overcrowd the pan..make 2 at a time if possible.
Remove from the oil and drain on a wire rack ( kitchen paper will result in a soggy bahji).
KEEP BAHJIS WARM ON THE WIRE RACK ON A COOKIE SHEET IN OVEN.

For the dipping sauce mix all ingredients together and place in a small bowl.
Serve the bahjis on a warmed serving platter with bowl of dip and lemon wedges, mint & cilantro leaves.  

Variations:
use any vegetables you have on hand for dense veggies ..potatoes, yams, beets..pre-cook before battering.
These are delicious and gluten-free.

 
 

Turkey Koftas and meatballs in tomato-mushroom sauce; Creamed chicken with leeks and steamed barley; The meat dishes for my pre-Valentines Day Menu for delivery today Photos..

Poach the chicken with the legs covered and the breast out of leek, carrot, celery and onion stock so that it steam cooks

Sauteed leeks, onions and garlic in butter and olive oil, add flour to make a roux, then add chicken stock from cooking the chicken, and make a thick sauce, finish with coconut cream

Finish the sauce off with fresh parsley

Allow the chicken to cool in some of the cooking liquor, then remove all skin, bones and any sinews, cut into bite sized pieces and add to the coconut-leek sauce..allow to sit overnight and develop  flavors, it will be served with steamed barley and or whole wheat penne pasta at client's home

Mushroom,tomato, eggplant sauce for the meatballs

Ground turkey, cooked carrots, celery, garlic and onions; dried thyme, basil, before adding seasonings( original recipe this blog Nov 22nd 2013, in place of dry breadcrumbs use the bread and milk mix) and the milk &  bread mix (see below) this makes for a lighter meatball-kofta..the cooked meatballs with cheese & some koftas cooked in  tomato sauce are below photos

Buttermilk bread with almond milk will be added to ground turkey mix for meatballs cooked on oven and turkey koftas (meatballs rolled in ground cumin & bulgur wheat then pan fried) the meatball mix is photo after the Valentine Heart below and served with a yogurt-bell pepper dip

ASIAN STYLE, RED ROAST PORK (or chicken, turkey and lamb) with 5 spice-ginger marinade

Here is a very tasty supper/dinner dish..very Asian in flavors and pretty simple too.

T =  Tbsp 

t = tsp





Serves 4
Marinating time  4 hours

1 pound fat trimmed pork tenderloin


MARINADE:
6T dark soy sauce/tamari (wheat free soy sauce)
3T dry sherry
2t 5 spice powder
4 cloves garlic smashed and minced
2T grated fresh ginger root



1large red bell pepper
1 large yellow/orange bell pepper
2 cups 1/4inch sliced red onions

3T brown sugar
2T wine vinegar/rice wine vinegar

Garnish:
 4 scallions minced
1/2 cup minced cilantro
1/2 cup minced fresh basil
1/4 cup minced fresh mint

Place the washed and dried tenderloin in a large sealable plastic bag

Make the marinade by blending or processing to smooth loose paste.

Massage the marinade paste well into the the pork and allow to sit in cool place for up to 4 hours ( a minimum of 1 1/2 before cooking)..Turning and massaging more in the bag every 30 mins.

To Cook:

Preheat oven 375f high shelves

Remove the pork from the marinade, add 3T more soy sauce & 2 T more sherry and add the liquid to  a small saucepan.
Bring the marinade to a boil* and cook for 2 mins.
Place the pork on a rack above a roasting pan and cook for 1 hour( or until cooked through), basting with the hot marinade every 20 mins ( this can be done on a BBQ too).
 Remove the stems, seeds & ribs from the peppers , and cut the peppers into 1/4's and arrange the peppers and sliced onions on a lightly greased cookie sheet and cook alongside the meat for the last 30 mins...seasoning with salt and pepper.

Place the sugar and vinegar in  any remaining marinade and cook until it becomes syrupy.
( 3-4 mins)

Remove the meat from the oven and wait 15 mins, basting the meat in the warm syrup.

On a warmed serving plate arrange the grilled peppers and onions and top with slices of the roast pork.
Top this with scallions, cilantro, mint and basil
Serve with a garden salad and or steamed brown rice.
There will be no leftovers

variations:

use with half frying chickens instead of pork
OR a boneless  1/2 Turkey breast..cooking for 45-60 mins.

* Because the raw meat has been in the marinade it is very important that it is brought to a boil before basting on, as the meat cooks.
This is to prevent cross-contamination/food poisoning

Flowering white ginger