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Rhode Island, United States

Monday, October 13, 2008

Recipes that gobble

So as I promised, I have two new Kristin recipes for you- this time featuring my new favorite lean protein source, Turkey! For all you veggies out there who haven't returned to the dark side such as I, you can use my favorite boca meatless ground, or any other meatless ground you prefer. Just defrost it, skip the cooking of the meat and use it as indicated!

Italian-style Turkey Meatballs
Makes 15-18 medium-sized meatballs (Serves 4-5)

1 lb lean ground turkey
2 regular brown eggs
1 cup plain or whole wheat breadcrumbs
extra virgin olive oil (to taste)
parmesan cheese (1/4-1/2 cup; to taste)
dash oregano
dash garlic powder
big dash parsley
dash basil
salt and fresh black pepper to taste
-sauce of choice
-pasta of choice

Beat eggs, set aside
Add ground turkey to large bowl, add all other ingredients (including eggs) and mix well with hands
Drizzle EVOO in bottom of pan, heat on medium
Form turkey mixture into medium sized balls, place in pan and cook approximately 4 minutes each side, until browned
Add sauce to pan, simmer 10-15 minutes
Meanwhile, boil pot of water and cook pasta until al dente
Place 3-4 meatballs in sauce on top of pasta, sprinkle with a bit more parmesan. Garnish with fresh basil if desired.

And, my first of many (I'm sure!) tries at meaty chili:

Spicy Turkey Chili- Mk-1
Makes 5-6 bowlfuls

1 lb lean turkey breast
2 15-oz cans beans (I used just Kidney; I would have preferred to use black or pinto as well)
1 can diced tomatoes with chili peppers
2 8-oz cans no salt added tomato sauce
1 ½ cups vegeatable broth or chicken stock
1 spanish onion, chopped
1 green bell pepper, chopped
2-3 cloves garlic
2 tbsp chili powder
2 tsp oregano
cayenne pepper to taste
paprika to taste
dash cumin
pinch salt

-Spray pan or large pot with nonstick cooking spray; add turkey and cook on medium until completely browned
-transfer to colander, drain excess fat and set aside
-meanwhile, chop onion and re-spray pan
-add onion and 2 cloves minced garlic to pan, cook until onions are soft
-reduce heat to medium, add pepper, turkey, tomatoes, broth and tomato sauce
-let simmer 10 minutes
-add beans and spices, stir, cover and let sit 40-60 minutes until flavors meld.

Serve with a sprinkle of Mexican cheese and bread, cornbread or paked potato to balance the spiciness. Enjoy!

1 comment:

Prudence said...

Hey Kristin! Welcome back to the dark side! I found your blog on iVillage! Your recipes look delish!