Friday, January 29, 2010

Calling all cooks. Time to share

So another cold blast in just hours away. What are you cooking this weekend to take the chill off? I have not seen a lot of comments lately, so now is the time to speak up. Got a recipe for the chilly days? Visit a restaurant that you want to tell us all about? Let's hear from you.

Mediterranean food is being touted as the new healthy choice (good fatty acids and aminos). I found this recipe and thought it was interesting. It's outside of the norm for us and sounds good. If you try it (or have another) please SPEAK UP!

Mediterranean Turkey Stew with Artichokes

1 teaspoon olive oil

1 cup chopped onion

1 1/4 pounds ground turkey, defrosted if frozen

1 teaspoon garlic powder

1 teaspoon dried oregano

1/2 teaspoon dried thyme

2 bay leaves

1/4 teaspoon black pepper

1 (19-ounce) can chickpeas

1 (2 1/4-ounce) can sliced black olives

1 (14-ounce) can quartered artichoke hearts (see note)

1 (14 1/2-ounce) can Italian-style stewed tomatoes

1 (14 1/2-ounce) can diced tomatoes seasoned with garlic and spices (see note)

Crumbled feta cheese for garnish, to taste

HEAT the oil in a 4 1/2-quart Dutch oven or soup pot over medium heat. Peel and coarsely chop the onion, adding it to the pot as you chop. Add the turkey and raise the heat to medium-high. Stir frequently, breaking up any large chunks of turkey and making sure it cooks through. While the meat cooks, add the garlic powder, oregano, thyme, bay leaves and black pepper.

OPEN all the cans while the turkey continues to cook. Drain and rinse the chickpeas. Drain the artichokes and olives. Add the tomatoes with their juices to the pot. Break up any large tomato chunks. Add the chickpeas, olives and artichokes. Stir thoroughly but gently.

COOK, stirring frequently, until the turkey is no longer pink, about 5 minutes. Reduce heat to low and simmer, stirring occasionally, to blend flavors and reduce liquid slightly, about 10 minutes or until ready to serve. Spoon into bowls and garnish with feta-cheese crumbles.

NOTE: Use artichokes packed in water, not marinated artichokes. Any diced tomatoes seasoned with garlic will work.

Yield: 5 servings

PER SERVING: 385 calories; 26g protein; 41g carbohydrate; 14g fat (31% of calories; 3g saturated); 45mg cholesterol; 1,028mg sodium.

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