otg | recipes
Butter Turkey
More recipes and nutrition information at makesitsuper.ca
Mild spicy sauce is filled with lean Ontario turkey to make an Indian favourite that is perfect served over fluffy basmati rice. Prep Time: 25 minutes • Marinating Time: 30 minutes • Cook Time: 20 minutes. Makes 8 servings.
ingredients
directions
½ cup (125 mL) plain nonfat yogurt 3 Tbsp (45 mL) ground almonds 2 Tbsp (25 mL) minced fresh ginger 1 tsp (5 mL) garam masala ½ tsp (2 mL) ground cumin Pinch each ground cinnamon and cloves 1 large boneless skinless Ontario turkey breast (about 2 lb/1 kg), chopped 1 Tbsp (15 mL) butter 1 onion, chopped 4 cloves garlic, minced ¼ tsp (1 mL) cayenne pepper 1 can (28 oz/796 mL) crushed tomatoes ¼ cup (50 mL) chopped fresh cilantro
In large bowl, whisk together yogurt, ginger, almonds, garam masala, cumin, cinnamon and cloves. Stir in turkey to coat well. Cover and refrigerate for at least 30 minutes or up to 4 hours. In large nonstick skillet, melt butter over medium heat and cook onion, garlic and cayenne for about 4 minutes or until softened. Add tomatoes and stir to combine. Bring to a gentle boil and stir in turkey mixture and cilantro. Cook, stirring for about 12 minutes or until turkey is no longer pink inside. Ground almond substitution: You can substitute fine dry breadcrumbs
or all-purpose flour for the almonds if there is a nut allergy. The almonds help thicken the sauce. Freezer Friendly: Feel free to freeze any leftovers for up to 2 weeks in individual containers to warm up for an easy dinner or lunch.
Turkey and Quinoa Stuffed Peppers
Quinoa is an amino acid-rich (protein) seed that has a fluffy, slightly crunchy texture and a mild nutty flavour when cooked. Mixed with Ontario turkey and local spinach, mushrooms and goat cheese this super nutritious stuffing is baked in red peppers for a protein packed, nutrient rich meal. Makes 4 servings.
ingredients
ingredients
1 cup (250 mL) turkey or chicken broth ½ cup (125 mL) quinoa 2 tsp (10 mL) vegetable oil 1 lb (454 g) lean ground Ontario turkey 1 onion, minced 2 cloves garlic, minced ½ tsp (2 mL) salt and red chili flakes 2 cups (500 mL) chopped cremini mushrooms 4 cups (1 L) chopped spinach ¼ cup (50 mL) crumbled goat cheese 4 large red bell peppers, tops cut off and ribs removed
In saucepan, bring stock to boil over medium-high heat. Stir in quinoa and simmer, covered, for 10 minutes. Remove from heat and leave covered for 15 minutes. Meanwhile, in large non-stick skillet heat oil over medium-high heat, brown turkey, breaking into small pieces with the back of a spoon. Transfer to plate. Cook onion until tender and golden, about 7 minutes. Stir in garlic, salt and chili flakes and cook 1 minute. Stir in mushrooms and cook until golden and no liquid remains. Remove from heat and stir in spinach and quinoa. Sprinkle with
goat cheese. This mixture can be made up to 2 days in advance. Spoon mixture into hollowed peppers and bake at 375°F (190°C) until peppers are tender crisp and filling is hot, about 20 minutes.