Skip to main content

02-20 Hoisin Turkey Rice or Quinoa

When I read some culinary mysteries, I really didn't think I would like the recipes but I liked DMD's. As I have made this for a few years, my favorite version has changed from the original recipe. I, of course, think its an improvement. =)

Bring to a boil:
2 c chicken stock
then add:
1 c wild rice blend OR combine brown & white rice OR quinoa
cover and reduce to simmer 15-20 minutes. (less is for quinoa)

In separate pan, lightly toast over medium heat, watching carefully:
1/2 c pine nuts
Set aside. This is optional, I have used sliced almonds, also.

Sauté:
sesame oil or canola oil
1/2 colored bell pepper
3 carrots, diced
when they are softened, add:
handful of deli turkey, cubed*
*OR Brown in separate pan:
1/2 - 1 lb ground turkey breast (make sure you read the label for breast meat)
then add to vegetables.
1/2 c edamame, thawed
and/or:
1/2 c petite peas, thawed
7 - 12 oz Hoisin Sauce (on the Asian aisle)
When heated through, add pine nuts and remove from heat.
Stir with desired amount of cooked grain - add more hoisin sauce if needed.

Adapted from recipe by Diane Mott Davidson
Labels:

Comments

Post a Comment

Popular posts from this blog

Mexetti Squash

So I wanted to use the spaghetti squash but I wasn't in the mood for the usual Italian meatball pseudo-spaghetti. I also wanted something just as quick and easy so I browsed around on the internet and got an idea to use Mexican flavors. Here is what I served everyone tonight so we can remember it. There are no real measurements since every squash is a different size. Cut a spaghetti squash in half and remove the seeds. In a microwaveable dish, place one half skin side down so it can be filled with: cooked, cut up chicken diced Hatch chiles zucchini, chopped finely red bell pepper, chopped finely onion, chopped finely OR onion powder sprinkled on top Sprinkle it all with a little salt, pepper and cumin and shredded Jack, Manchego or other cheese Pour some enchilada sauce over it all. Add some heat with salsa, chile powder or whatever you like or not. Cover and cook- I microwaved a large half for about 15 minutes The smaller half only took 10 minutes. I served i...
Post a Comment
Read more

Tuna bean salad

Mix together: 1/3 c olive oil 3 T red wine vinegar Freshly & finely chopped chives or 1/4 t onion powder  Salt and pepper to taste Set aside. Combine:  6 oz tuna packed without liquid (if packed in oil, add less oil; if packed in water, drain) 1 can/15 oz cannellini beans, drained & rinsed 1 T capers 3/4 c cherry tomatoes, halved 1/2 T freshly chopped basil Pour dressing over and gently combine. Serve alone,  as a salad on a bead of spinach or open face sandwich on a crusty bread -both need an extra drizzle of olive oil.
Post a Comment
Read more

Pasta al limone

 Basically it's Lemon Spaghetti. I needed a side dish for a friend's seafood lunch and this was perfect. When I served at cousins beach week, it also got rave reviews (and competition for the leftovers) so it's worth sharing here. I found the recipe by Michelle Doll at Delish.com. What I love about this recipe is it is quick and easy but really it's the technique. Its similar to an Alfredo sauce but because of the way you put it together, it is very evenly distributed and doesn't feel heavy. Tastes great with fish and chicken, so far.  Cook  12 oz. spaghetti in generously salted boiling water.  While waiting for the pasta, slice of a couple thin strips from a lemon for garnish (if desired)  Zest  1 lemon into a large sauce pan (the spaghetti will go into it later)  and juice the lemon , setting the juice aside. Add 1/2 c. heavy cream and  4 Tbsp. unsalted butter to the lemon zest   and let it melt over low hea...
Post a Comment
Read more