GROUND TURKEY PICADILLO AND BROWN JASMINE RICE
INGREDIENTS
-1 lb ground turkey.
-2 tablespoons of olive oil.
-12 a medium yellow or white onion, small diced
-5 garlic cloves finely minced
-8oz can of tomato sauce
-1 small golden yukon potato, peeled and small diced
-12 red bell pepper, deseeded, and small diced
-12 cup of spanish, pimiento stuffed olive(seedless)
-12 cup water
-14 cup copers
-1 teaspoon sea salt
-2 teaspoon of ground cumin (or more to taste)
-1 teaspoon salt or more to taste
-14 teaspoons of group black pepper
-1 cup of brown jasmine
-1 garlic clove 2 tablespoons raisins (optional)
-2 bay leaves
-1/2 of fresh cilantro, chopped
-1 teaspoon of dry oregano
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Step 1: Make Rice
1.Rinse 1 cup of brown jasmine rice in a calendar until the water runs clear.
2.Peel and mash 1 garlic clove.
3.Heat 1 tablespoon of oil in a saucepan, and garlic clove.
4.Add 1 tablespoon of salt. Stir and toast the rice.until the rice is aromantic. About 1 minute.
5.Add 2 cups of water cover. And bring to a boil. Once it boils, simmer until the water is absorbed for about 30 minutes. Do not open the lid. Let it rest for at least 5 minutes.
STEP 2: Prep Picadillo
1.Dice onion, and add to a small bowl.
2.Deseed the pepper, small dice. add with the onion.
3.Peel and mince the garlic, and add to the same bowl with the onion.
4.peel and cut the potato ( small dice, 14 inch pieces) add to a bowl with cold water.
5.Drain, and roughly chop 12 a cup of olives.
6.Rough chop cilantro if using. set aside.
STEP 3: Make Picadillo
1.Heat a tablespoon of oil to a frying pan over medium heat.
2. Add meat, mushrooms, or crumbles (cook for 5 minutes) Stir.
3.Add onion pepper. Day leaves, and garlic Stir and cook for 45 minutes.
4.Drain potatoes, and add to the pan. Add black beans if making the vegetarian version).
5.Add spices.
6.Add tomato sauce Stir.
7.Add wine (or broth) and water, and stir well Lower heat.
8.Add Raisins, andcapers.
9.Add 12 of the cilantro.
10. Simmer, and cook through for about 5 minutes, or until potatoes are soft Cover for faster cooking Stir frequently.
11.Check that the liquid doesn’t completely dry out, and add water if necessary.
12.Garnish with remaining cilantro serve over rice.
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Stir-fried Chicken and Broccoli
- 1 bulb of fresh garlic
- 3 separate bunches of broccoli
- 2-3 Tablespoons of grapeseed or avocado oil
- 2-3 Tablespoons of tamari soy sauce
- Package of hormone free, natural chicken breast sliced
- 1 nob of fresh ginger root
- 2-3 Tablespoons sesame oil (there is a spicy version available if you like extra heat)
- Basil to taste (4 to 5 leaves)
- 1/4 cup Hoisin sauce
- 112 cups of brown rice (uncooked)
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1. Rinse skinless, boneless chicken breast slices (if using sliced chicken, butterfly and slice breast into 1-inch slices).
2. Chop basil leaves and mince ginger root.
3. Season chicken with fresh ginger root, and basil and set aside.
4. Peel and chop the fresh garlic.
5. Rinse broccoli in cool water, then shake/Pat dry as much as possible.
6. Cut broccoli florets off the stems.
7. Trim and slice broccoli stems (1/4 - 1/2 pieces).
8. Add olive oil to wok.
9. Sauté chicken in wok on one side until brown, and then turn over until brown.
10. Add broccoli florets and stems to wok.
11. Add the chopped garlic.
12. Toss for a minute.
13. Add tamari soy sauce.
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