Sunday, September 19, 2010

Turkey & Lentil Stew

This dish started as an idea for turkey chili, and then I remembered that I always end up picking out the beans halfway through the bowl. So then I decided to use lentils instead and it came out great. Can't really call it chili anymore without the beans so we'll just say stew (for the purists out there). Anyway the result was so delicious that our two year old asked for seconds! It is really healthy and very easy to make. To cut prep and cooking time down, I recommend using cooked lentils for those of you that have access to Trader Joe's. They sell these amazing cooked beluga lentils in a vacuum sealed plastic bag. If you don't have a Trader Joe's just use regular lentils and adjust the cooking time to accommodate. Or just use beans and you can call it chili! We serve it with rice and lots of hot sauce! I like Tapatio or Tabasco. Those of you that don't have to worry about feeding a toddler should add paprika and chili powder while cooking the stew! As with most stews, there is a lot of room to play around and add ingredients that you like. Some interesting variations might include okra or mushrooms. Of course the quality of ingredients changes the dish a lot. I love San Marzano brand tomatoes. I also like to add a couple of tablespoon balsamic vinegar at the end to give it some depth of flavor.

2 lbs ground turkey
1 package of cooked lentils (about 3 cups, more if you like)
1 can whole peeled plum tomatoes (hand crushed or food mill)
2 medium carrots diced
1 bell pepper diced
1 can plain tomato sauce
1 quart container chicken stock
1 medium onion diced
4 cloves garlic minced
1 tablespoon dried thyme
1 bay leaf
1 teaspoon onion powder
salt, pepper and balsamic vinegar to taste

  • brown turkey, set aside
  • saute garlic and onion until caramelized
  • add carrots and peppers, not all at once to keep heat of pan
  • return turkey and get it back to a good sizzle
  • add spices
  • add tomato and tomato sauce, bring to boil
  • add stock to consistency desired, keep extra broth in case stew thickens too much
  • simmer on low heat for 40 mins (or when the carrots are very soft)
  • add cooked lentils and simmer for another 10 mins
  • enjoy!

Thursday, September 16, 2010

Baked Tilapia Fish with Sake

Now doesn't this look just yummy !
This is a very simple delicious dish made by Annie aka anniebananee.


Tilapia Filets
Soy sauce
Chili Sesame oil
salt and pepper
1. Line baking sheet with foil - lay out the filets with some garlic,ginger,scallion - seasoned with salt and pepper - a nice hearty drizzle of Sake.
2. Cover fish with foil and bake until done.
3. Heat oil in pan , when hot add in the rest of the ginger,garlic and scallions. Let it slightly brown and infuse the oil then pour over the fish. You can season the fish with soy sauce/chili sesame oil for extra flavor.

Dinner is Ready!

The Sake Baked Tilapia was served with
Baby Bok Choy , Stir fry String Beans, and Annie's perfect Steamed Egg.
Thank you Annie!