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Friday, June 10, 2011

Turkey Chop Suey

Is chop suey authentic anything?? Other than a yummy dish? I don't know but I really like it. When I make it that is. Please indulge me on another recipe in which I start out with something you know and love and then change, change, change it because I don't have all the normal ingredients.

In an old Taste of Home Book (2007 Annual Recipes) I found the original which was a use for leftover turkey - which is what I needed to do. I cooked a turkey that was in my freezer in anticipation of getting a half of a cow worth of meat and I needed the space. Then the temps hit 97 degrees for a couple of days and who really wants a turkey dinner when it is that hot?

This is my take on the recipe - it used up some random veggies in my fridge, and because I am unbelievably out of tamari sauce I "invented" my sauce - which was really good.

Any veggie would work but these were really yummy!

Turkey Chop Suey
1 small onion diced
2 celery ribs, sliced
1 leek, sliced thin in half moons, cleaned well
1 small zucchini sliced in half lengthwise and then sliced thin in half moons - parboiled
1 small container of mushrooms sliced thin
1TBS butter 1 TBS coconut oil
2 - 3 cups cooked chopped turkey
2 cups turkey broth - made from your turkey carcass
2 TBS cornstarch
1/4 cup cold turkey broth or water
3 TBS tamari OR 2 TBS fish sauce and 2 TBS teriaki eel sauce
1 can of bean sprouts drained or one small bag fresh
Hot cooked rice

In a large skillet, saute the onion, celery, mushrooms and leek in butter/coconut oil. Meanwhile bring a small amount of water to boil in a small pan and add your zucchini - parboil for 3-4 minutes. When zucchini is soft dump the whole pan, liquid and all into your skillet. Add turkey and broth, bring to a boil. Reduce heat.

Meanwhile in a small bowl combine cornstarch and your 1/4 cup liquid plus the tamari stirring until smooth. Add to pan and stir. Bring back to a boil and stir for a couple of minutes until liquid begins to thicken. Add bean sprouts and cook a bit if fresh. Serve over rice.

Thursday, June 9, 2011

Alfredo Sauce - Super Simple and Delicious!

I happened upon a delicously simple recipe for Alfredo Sauce at The Sushi Snob - wonderful as it is but like many people do with recipes they find I changed it up a bit for my family.

My husband will eat anything I put in front of him but if I were just cooking for him he would never eat a spaghetti type noodle again, ever. He will eat, and kind of like penne or rigatoni or even ziti but that is it - and they cannot be over cooked - mushy just grosses him out. All this to say I didn't use fettucini noodle in my dish!

Alfredo Sauce - Super Easy
1 stick butter
1 small container whipping cream ( not the fake stuff, real whipping cream ;o)
1 cup freshly grated parmesan cheese
1/4 tsp salt
1/4 tsp garlic powder
Optional but we really like it:
1 cup cut up orange pepper
1 clove garlic, minced
One and a half cup meat (turkey, chicken, shrimp - whatever!)

Melt butter, add whipping cream and stir to combine cooking over medium heat. Add cheese and spices stir to combine. That's it - seriously!

Now when I made this I chopped up some orange peppers I had in the freezer and saute'd them a bit in a little coconut oil, then added 1 clove minced garlic for a minute. To this I added about a cup and a half of cooked turkey - chicken or shrimp would be delicious too.

I added this to about  8 oz of cooked rigatoni - and didn't have near enough for the 8 people at the table. I will double this next time.  If you used g/f noodles this would obviously be gluten free - but you knew that right?!

My guess is it serves 4 perfectly!

I am linking this to Ekat's Kitchen's Friday Potluck