Saturday, November 22, 2014 Heshvan 29, 5775

Tom Turkey Aside ...

November 16, 2006
Posted In 
Comment0

This is the holiday of turkey; there's really no getting around that. But that doesn't mean you have to buy a huge bird and stuff it. Turkey is an especially versatile meat, easy to handle and cook, and it boasts health benefits over fattier fare.

These recipes come courtesy of a brand-new book called Enlitened Kosher Cooking by Nechama Cohen, founder and CEO of the Jewish Diabetes Association. It's being billed as "on the cutting edge of nutritional wisdom and haute cuisine."

Spinach-Turkey Soup

1 Tbsp. olive oil 
nonstick cooking spray 
1 small onion, peeled, sliced and diced 
6 large scallions, thinly sliced 
4-5 cloves garlic, peeled and finely minced 
1 lb. ground turkey 
1 Tbsp. chicken-flavored soup powder 
1 Tbsp. meat-flavored soup 
2 and 1/2 cups chopped spinach, fresh or frozen 
salt and pepper to taste 
7-8 cups water

Heat the oil together with the cooking spray in a deep pot over medium heat for a few seconds.

Add the onions, scallions and garlic; stir and lower heat.

Cook until the veggies start to brown, stirring occasionally.

Add the ground turkey and soup powders. Stir until the meat browns. Add the spinach. (Don't have to defrost, but break it up.)

Add water. Bring to a boil.

Lower the heat, and simmer for 30 to 35 minutes.

Salt and pepper to taste.

Serves 8.

Approximate nutrients per serving: calories, 140; protein, 14 g; fat 5.7 g; carbohydrates, 4; cholesterol, 45 mg; sodium, 368 mg.

Turkey Cutlets and Almonds in Mustard Sauce

4 turkey cutlets (4 oz. each), pounded thin 
2 Tbsps. mustard, divided 
3/4 cup roasted almonds 
2-3 sliced dried light or whole-wheat bread 
1 Tbsp. olive oil 
nonstick cooking spray 
3/4 cup chicken broth 
1/4 cup dry white wine 
1 Tbsp. lemon juice 
1 Tbsp. apricot jam

Pound turkey cutlets to a 1/4-inch thickness. Spread cutlets with 1 tablespoon mustard, coating both sides.

Grind dried bread in processor until finely ground. Add the ground almonds, and pulse a few times to get them very fine and incorporated with the breadcrumbs (pulsing too much will make the crumbs sticky).

Pour into a plastic bag. Add one cutler at a time, generously coating both sides.

Heat oil and nonstick cooking spray in a nonstick skillet over medium heat. Lightly fry cutlets for 4 to 5 minutes on each side, or until done, carefully turning once with a metal spatula.

Place on a platter. Keep warm.

Take same skillet and scrape with the metal spatula to loosen any crumbs stuck to the pan.

Add 1 tablespoon mustard, chicken broth, white wine, apricot jam and lemon juice.

Bring to a boil, then reduce heat and simmer for 1 minute, stirring constantly.

Serve sauce over cutlets.

Serves 8.

Approximate nutrients per serving: calories, 180; protein, 21.8 g; fat 5.3 g; carbohydrates, 1.9; cholesterol, 505 mg; sodium, 244 mg.

Chinese Baked Meatballs

2 lbs. lean ground turkey 
2 egg whites 
2 tsps, onion powder 
2 tsps. garlic powder 
1/8 tsp. pepper 
1 dash hot sauce or 1 tsp. hot red-pepper oil 
2 Tbsps. tomato sauce 
2 Tbsps. light soy sauce 
1 tsp. mustard 
1 Tbsp. apricot jam, melted 
sugar substitute equal to 1 Tbsp. sugar 
2 Tbsps. chicken-soup powder (optional) 
1/8 cup water

Preheat oven to 350°.

Combine the ground turkey with the egg whites and spices.

With wet hands, form small meatballs and place in a 9x13-inch baking pan.

Mix the three sauces with rest of ingredients until combined.

Pour over the meatballs.

Bake for 30 to 45 minutes.

Serves 8.

Approximate nutrients per serving: calories, 175; protein, 22.3 g; fat 6.7 g; carbohydrates, .8; cholesterol, 102 mg; sodium, 208 mg.

Comments on this Article

Advertisement