Turkey Medallions with Orange Teriyaki Sauce

1 large celery stalk, minced
1/2 small onion, minced
1/2 tsp salt
1/2 tsp ground ginger
1 lb lean ground turkey
2 tsp prepared white horseradish
chopped parsley
6 small carrots, cut inot 1 inch chunks
1/4 lb chinees pea pods
1/3 cup orange juice
1 T light teriyaki sauce
1 tsp all purpose flour
About 40 minutes before serving"

In 1 quart saucepan over medium heat, in 2 tsp oil, cook celery, onion, salt and ground ginger until tender.

In medium bowl, mix ground turkey, vegetable mixture, horseradish and 1 T chopped  parsley until blended. With slightly dampened hands, shape turkey mixture into eight 3" round medallions.

In a 12-inch skillet over medium heat, in 1 T oil, cook medallions until golden brown on both sides and turkey loses its pink color, about 10 minutes.  Arrange on warm platter, keep warm.

Meanwhile, in 3 qt saucepan over high heat in 1 inch boiling water, heat carrots to boiling.  Reduce heat to low, cover and simmer 5 minutes or until carrots are tender crisp.  Stir in pea pods and cook, covered,  2 minutes longer.  Drain.  Arrange vegetables on platter with medallions

In cup, mix oj, teriyaki, flour, 1 T parsley, and 1/3 cup water until smooth. stir into skillet. Heat to boiling stirring to loosen browned bits.  Boil 1 minutes.  Pour sauce over medallions on platter. Garnish with parskey.  Makes 4 servings.

Good Housekeeping December 1991!

Roast Beef Canapes

From the Hartford Courant -

The Basics

December 26, 2002|By BILL DALEY And CHRISTOPHER PROSPERI Christopher Prosperi is chef-owner of Metro Bis restaurant in Simsbury. Bill Daley is a food writer and restaurant reviewer with The Hartford Courant.

We used a biscuit cutter to make bread rounds to serve as the canape base. If you don't have one, don't despair. Cut the bread into strips, triangles, rectangles or whatever shape catches your fancy.

This recipe calls for the leftover roast beef to be sliced into strips, but you can always cut the roast beef into slices -- especially if you deft at wielding a carving knife or a slicer. (Deli-sliced roast beef also works.)

Tiny cornichon pickles are crisp and sharp, not at all like the usual sweet gherkins served up on buffet tables. You may need to do some searching for them.

* 3/4 pound leftover cooked roast beef

* 12 slices white bread

* 2 tablespoons butter
1 cup horseradish sour cream sauce (below)

* 2 tablespoons chopped chives

Cut the roast beef into 1/8-inch slices. You'll need about five or six slices for this dish.

Stack the slices and cut into thin strips about 1/8 inch wide and 2 inches long. You will need about 1-1/2 cups of roast beef strips. Set aside while you prepare the toast rounds. Preheat the oven to 325 degrees.

Using a biscuit cutter, cut 2-inch rounds out of the bread slices. You should get two rounds per slice (save the scraps to make bread crumbs).

Melt 2 tablespoons butter in a small saucepan or in the microwave. Brush each bread round with butter on both sides and place the rounds on a baking sheet.

Position the baking sheet on the middle rack of the preheated oven and bake the rounds for 5 minutes or until the bread is golden brown. Remove from oven and allow the rounds to cool and crisp.

Begin assembling the canapes. Arrange the toast rounds on platters. Place about 2 tablespoons of the roast beef strips on top of the toast. Top with a dollop of the horseradish cream sauce and garnished with a cornichon pickle and chives. If you want to be fancy, partially slice the cornichon and arrange the slices in a fan shape on the canape. Makes 24 canapes.

HORSERADISH SOUR CREAM SAUCE

This sauce is the savior of cold meats everywhere. It's creamy piquancy is also a great foil to corned beef.

* 1 cup sour cream

* 1/4 to 1/2 cup prepared horseradish

* 1 teaspoon black pepper

* 1 teaspoon Worcestershire sauce

* 1/4 teaspoon kosher salt

Mix all the ingredients in a small bowl. Use immediately or refrigerate.

Quinoa and Spinach Patties

Skinnytaste!!

Vegetarian and perfect for Meatless Mondays and are made with clean ingredients.

Quinoa and Spinach Patties
Skinnytaste.com
Servings: 7 • Serving Size: 2 patties • Old Points: 5 pts • Points+: 6 pts
Calories: 236.2 • Fat: 7.4 g • Protein: 11.4 g • Carb: 30.5 g • Fiber: 3.2 g • Sugar: 1.9 g
Sodium: 429.5 • Cholesterol: 110.0 mg

Adapted from Heidi Swanson's Super Natural Every Day

Ingredients:

• 1 cup uncooked quinoa
• 2 cups water (use 1 cup broth/1 cup water)
• 4 eggs, whisked
• 1/3 cup Parmesan cheese
• 3 large scallions, sliced thin
• 3 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1 cup steamed spinach, chopped (frozen is fine)
• 1 cup plain breadcrumbs (for GF, be sure to use GF breadcrumbs)
• 1 teaspoon olive oil

Directions:

Rinse the quinoa thoroughly and place the grains in a medium sauce pan with 2 cups of water. Bring the water to a boil and reduce to a simmer. Cook until quinoa is tender and has absorbed the liquid, about 20 minutes. Let it cool.

In a large bowl, combine the cooked quinoa, eggs, Parmesan, scallions, garlic, salt, steamed spinach, and breadcrumbs. Let everything sit for a few minutes to absorb the liquid. The batter should be moist, but not runny. Form patties 1/4 cup each.

Heat the oil in a large non-stick skillet over medium-low heat. In 2 or 3 batches, cook the patties covered for 8-10 minutes on each side, or until browned and golden.

Makes 14 patties.

Sesame Ginger Cabbage Salad

My original printed copy of this recipe called for thinly sliced green cabbage, not cooked.  Add chicken to make a full meal

Ingredients

•  1 1/2 Tbsp low sodium soy sauce   
•  1 tsp ginger root, finely grated   
•  2 tsp honey   
•  1 1/2 tsp sesame oil   
•  2 tsp apple cider vinegar   
•   1 1/2 cup(s) (shredded) cooked green cabbage, thinly sliced   
•   1 cup(s) uncooked red cabbage, thinly sliced   
•   1 cup(s) uncooked carrot(s), peeled and grated   
•  3 Tbsp raisins   
•   2 medium uncooked scallion(s), white and light-green parts chopped   

In a small bowl, whisk together soy sauce, ginger, honey, sesame oil and vinegar for dressing. Set aside at room temperature. Combine remaining ingredients and toss until well mixed. About 15 minutes before serving, pour dressing over salad and stir to combine. Set aside and stir occasionally. Yields about 1 packed cup per serving.

Creations Pesto Vermicelli With Shrimp

original recipe found on classico.com

Ingredients:

• 8 ounces vermicelli
• 1 pound frozen medium cooked shrimp*
• 2 tablespoons olive oil
• 1/3 cup dry white wine or water
• 2 tablespoons lemon juice
• 2/3 cup Classico Creations Basil Pesto
• 1 teaspoon grated lemon peel

Directions:

Cook vermicelli as package directs; drain. In medium skillet, cook shrimp in oil for 2 to 3 minutes or until shrimp are heated through. Add wine and lemon juice; cook and stir until most of liquid has evaporated, about 1 minute. In large bowl, gently toss hot vermicelli, shrimp, pesto and lemon peel.
* May substitute with 1 pound raw medium shrimp, peeled and deveined. Cook shrimp until pink in the first step of the recipe. Proceed as above.

Serving Size: Makes 4-6 servings. 

Vegetable toss

1/4 c olive oil
2 T lemon juice
1 tsp garlic
1/2 T thyme
sal and pepper
1 tsp dijon mustard

Toss any variety of vegetables in this mixture.  Place on baking sheet sprayed lightly with Pam.  Oven roast at 400 degrees for 30 - 45 minutes

Linguiça and peppers

Had this at one of Glen's co-workers house in Providence many years ago

Linguiça, sliced thin
oil
green peppers, sliced thin
onions, sliced thin
1 large can diced tomatoes
sugar
salt and pepper

Brown sliced Linguiça in 2 T oil until tender.  Add sliced onions and peppers.  Cook well.  Add tomatoes, sugar, and seasoning.  Serve on rolls

Roasted Butternut Squash and Quinoa Salad

From Mogwai Soup

Had this salad on Courtney's recommendation - delicious!

3 cups of baby spinach and arugula mix
1 cup of roasted butternut squash (recipe underneath)
1/2 cup of red quinoa, cooked
1/2 of wheat berries, cooked
1/4 cup of crumbled goat cheese
3 Tbsp of dried cranberries
3 Tbsp of golden raisins
1/4 cup of almonds, chopped or slivers
1 Tbsp of roasted red pepper, diced in little chunks
2 Tbsp of red onions, diced


I like to cook my quinoa and wheat berries on Sunday or Monday, so I have it for my various salads the whole week. I store them in mason jars in my fridge, and this works great for me. Cook them according to your package directions. I like to cook mine in vegetable broth. Quinoa in 2:1 ratio water to grain for 10 to 15 minutes. Wheat berries take a little bit longer, depending on the kind you get. Just follow the instruction on your package and I cook those in broth as well.


Roasted Butternut Squash:

Preheat the oven to 400 F.
Cut a very thin piece of the bottom to make it more stable, and then cut it in half lengthwise. Use a vegetable peeler to remove the skin.
With a large spoon scoop the membranes and seeds from the center. Cut it into 1/2" cubes.
Now, season the squash with a tablespoon of olive oil, one or two cloves of minced garlic, some fresh thyme and rosemary (1 sprig each) and salt and pepper. Toss it all together so everything is coated and then put on a cookie sheet lined with greased baking paper. Roast for about 25 minutes.


Dressing:

1 Tbsp canola oil
2 tsp honey
1 tsp soy sauce
1 tsp rice vinegar
1 Tbsp lemon juice
pinch of garlic powder
pinch of salt
1 Tbsp of water
about 1/2" of ginger, grated

Put all of the ingredients into a mason jar and mix well. Pour a few tablespoons over our salad. Refrigerate the rest.


Assemble the salad:

Fill the bowl with the spinach and arugula. In a smaller bowl mix your quinoa, wheat berries, red pepper, onions, cranberries and raisins. Put over the greens, add butternut squash and toss a few times. Crumble the goat cheese over the whole salad and top with almonds. I like to roast mine before for just a few minutes. Add the dressing and enjoy!