Text 30513, 78 rader
Skriven 2009-10-29 21:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: veggies in the fridge
=============================
-=> Quoting Hap Newsom to Nancy Backus <=-

 HN> I essentially plan all the meals for the week
 HN> then shop for that list.

I used to do that but these days I shop the specials and the
mark-downs and then plan the menu. Much cheaper that way.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Yucatan Turkey with Toasted Bread Crumbs (Light)
 Categories: Mexican, Turkey, Chicken, Chilies
      Yield: 4 Servings

           TOASTED BREAD CRUMBS:
      2 ts Olive oil
      1    Clove garlic; split in
    Half
    1/3 c  Fresh bread crumbs
           YUCATAN TURKEY:
      2 ts Olive oil
      1 c  Onion; finely chopped
      1    Clove garlic; minced
      1 c  Red bell pepper; finely
    Sliced
  2 1/2 tb Water; (2 to 3 Tbsp)
    1/2 ts Dried oregano; crushed
    1/2 ts Ground cumin
      1 c  Canned peeled and diced
    Tomatoes; with liquid
      1 c  Low-sodium chicken broth
      1 tb Capers; rinsed and
    Drained
      8    Pimento-stuffed green olives
    Coarsely chopped
    1/8 ts Salt; (1/8 to 1/4 tsp.)
    Freshly ground black pepper
    To taste
      1 lb Raw turkey breast slices;
    About 1/4-inch thick

  To prepare the bread crumbs:  Combine 2 teaspoons olive oil with
  the garlic in a nonstick skillet set over medium heat.  Saute
  garlic until golden.  Remove from the pan and add the bread
  crumbs, stirring well. Toast until golden; remove from the pan and
  set aside.

  To prepare the Yucatan Turkey:  In a large nonstick skillet, heat
  2 teaspoons olive oil over medium heat.  Add the onion and saute 4
  minutes. Add the garlic, bell pepper and about 2 tablespoons of
  water. Saute about 5 minutes, or until the vegetables have
  softened. Stir in the oregano and cumin; cook 2 minutes.

  Add the tomatoes with their liquid, broth, capers, olives, salt
  and several grindings black pepper.  Simmer 15 minutes.

  Put the turkey slices into the pan, spooning the sauce over. Cover
  and cook over medium-low heat until the turkey is cooked through.

  Sprinkle each serving with the toasted bread crumbs.

  Recipe developed by CeCe Sullivan of The Seattle Times food staff.
  From: Rooby
  Date: 27 Mar 97
  Mastercook Recipes (Mailing List) Ä

MMMMM

Cheers

YK Jim


... As soon as we got married I realized 2 can live as cheaply as 6.

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