Food, Flavor, Recipe’s

PHOTO EKATERINA BOLOVTSOVA

TURKEY TACOS TURKEY TACO SALAD

Ingredients

1 tbsp. olive oil 1 large onion, finely chopped, plus more for serving Kosher salt 2 cloves garlic, pressed 1 lb. ground turkey 1/2 to 11/2 teaspoons chipotle chile powder 1 tsp. ground cumin 1/2 c. canned tomato sauce 1/2 small head iceberg lettuce, shredded (about 2 cups) 1/4 cup fresh cilantro leaves, roughly chopped 8 hard corn taco shells, warmed 1/2 c. grated extra-sharp Cheddar cheese Sour cream and lime wedges, for serving

Directions

1. Heat oil in large skillet on medium. Add onion and 1/4 teaspoon salt and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Stir in garlic and cook 1 minute. Add turkey and cook, breaking up into small pieces, 5 minutes. Sprinkle with chipotle powder, cumin, and 1/2 teaspoon salt and cook, continuing to break turkey up, 2 minutes more. Stir in tomato sauce and simmer until slightly thickened, 4 to 5 minutes. In bowl, toss lettuce with cilantro. Fill taco shells with turkey and top with Cheddar, then lettuce. Serve with onion, sour cream, and lime wedges if desired.

Ingredients

12 ounces ground turkey 1 medium sweet red pepper, chopped 1 small sweet yellow pepper, chopped 1/3 cup chopped onion 3 garlic cloves, minced 1-1/2 cups salsa 1/2 cup canned kidney beans, rinsed and drained 2 teaspoons chili powder 1 teaspoon ground cumin 8 cups torn romaine 2 tablespoons fresh cilantro leaves Optional toppings: chopped tomatoes, shredded cheddar cheese and crushed tortilla chips

Directions

In a large skillet, cook turkey, peppers, onion, and garlic over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles; drain. Stir in salsa, beans, chili powder and cumin, heat through. Divide romaine among four plates. Top with turkey mixture; sprinkle with cilantro and toppings of your choice. Serve immediately.

Nutrition Information

1 cup turkey mixture with 2 cups romaine (calculated without optional toppings): 275 calories, 13g fat (4g saturated fat), 58mg cholesterol, 525mg sodium, 21g carbohydrate (7g sugars, 6g fiber), 18g protein.

Nutrition Information (per serving):

About 425 calories, 24.5 g fat (9 g saturated), 29 g protein, 775 mg sodium, 23 g carbohydrate, 3 g fiber Diabetic Exchanges: 2 medium-fat meat, 1-1/2 starch.

Hearty Spaghetti and Meatballs

PHOTO BY VALARIE BOLTNEVA

This spaghetti recipe is light on the sauce, which is more typical of how spaghetti is actually served in Italy. If you would like more sauce, you may want to thin it with water, or add more canned tomatoes to the sauce. Make the sauce and the spaghetti simultaneously. The sauce should be done in the time it takes to heat the pasta water and cook the spaghetti. Feel free to vary the amount of sausage for the sauce. We use anywhere from 1/2 pound to a full pound of Italian sausage, half sweet, half spicy.

INGREDIENTS

• 1 tablespoon extra-virgin olive oil • 1 yellow onion, finely chopped (about 1 1/2 to 2 cups) • 2 cloves garlic, minced (about 2 teaspoons) • 6 ounces (170 g) Italian sweet sausage (or one 7-to8-inch link) • 6 ounces (170 g) Italian hot and spicy sausage (or one 7 to 8-inch link) • 1 large (28 oz, 794 g) can of crushed tomatoes (or purée a can of whole peeled tomatoes) • 1-pound (16 oz, 450 g) spaghetti pasta • Salt • Freshly grated Parmesan cheese

METHOD

1 Sauté onions and garlic: Heat a tablespoon of extra virgin olive oil in a large skillet on medium or medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook a minute more. 2 Put pasta water on to boil: While the onions are cooking, put a large pot of salted water on to boil for the pasta (4 quarts water, 2 Tbsp salt). 3 Brown the sausage: Remove the cooked onion and garlic from the pan and set aside. Remove the sausage meat from the casings (if your sausage is in links) and add to the pan, breaking up the meat with your fingers as you add it to the pan. Cook on medium heat until just lightly browned. 4 Add tomatoes, onions, garlic: Add crushed or puréed canned tomatoes with their juices to the skillet with the sausage meat. Add the cooked onions and garlic. Heat to a bare simmer. 5 Boil the spaghetti pasta: Once the pasta water has come to a rolling boil, add the spaghetti pasta. Allow the water to return to a rolling boil. Cook, uncovered, with a vigorous boil, for as long as the directions on the pasta package say, usually about 10-12 minutes. When pasta is al dente (cooked but still a little firm), remove the pot from the heat. Drain the pasta and place it in a serving bowl. Serve immediately. Toss with the sauce and garnish with grated Parmesan cheese.

Delicious Broccoli Salad

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Yield: 8 servings

The absolute BEST kind of garlic bread – it’s truly irresistible and you won’t be able to stop eating this until they’re all gone! You haven’t really experienced garlic bread until you’ve tried it in croissant form. Yes, garlic bread exists in many entities – from crescent rolls to French bread, but this form really takes the cake.

INGREDIENTS:

• 6 tablespoons unsalted butter, melted • 2 tablespoons olive oil • 2 tablespoons freshly grated Parmesan • 4 cloves garlic, minced • 1/2 teaspoon dried oregano • 1/2 teaspoon dried basil • 1/4 teaspoon salt • 4 croissants, split lengthwise • 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. • In a small bowl, whisk together butter, olive oil, Parmesan, garlic, oregano, basil, and salt; set aside. • Place croissant halves cut side up, onto the prepared baking sheet and brush each croissant with half of the butter mixture. Place into oven and bake until golden brown and toasted, about 7-8 minutes. • Serve immediately, brushed with remaining butter mixture, and garnished with parsley, if desired. Bright and crunchy broccoli salads are perfect for anything from a light lunch on a warm day to a barbeque side dish. And they're a great way to get people to eat more vegetables without making a big deal out of it. A delicious broccoli salad that you’ll love preparing. Delicious, quick, and easy to make. I substitute cauliflower with lettuce sometimes.

INGREDIENTS:

• 1 head broccoli, chopped • 1 head cauliflower, chopped • 1 cup mayonnaise • 1 cup sour cream • ½ cup sugar • ½ teaspoon salt • ½ pound bacon, fried and crumbled • 1 cup shredded Cheddar cheese

DIRECTIONS:

• Combine the chopped broccoli and cauliflower in a large bowl. • In a separate bowl, combine the mayonnaise, sour cream, sugar, and salt to make a creamy dressing. • Add the dressing to the broccoli–cauliflower mix, stirring to evenly coat the vegetables. • Stir in the bacon and the cheese, reserving a small amount to sprinkle on top of the salad just before serving.

Enjoy