![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
(no subject)
Jan. 28th, 2016 06:29 amHappy Birthday ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
meletor_et_al
meletor_et_alJan. 28th, 2016
Dinner - Turkey Curry Joe's
Jan. 28th, 2016 07:59 pmIngredients:
20 oz. ground turkey
1 rutabaga (about the size of my fist - 3-4" in diameter)
2 carrots (the bigger ones in the bag)
3/4 cup caramelized onions
1 red pepper
3 cloves of garlic
1 small can sliced button mushrooms, liquid reserved
Penzey's Turkey Soup Base
Penzey's New Curry
Penzey's Ground Armenian Cumin
Grate the rutabaga & carrots. Give them a quick chop to turn the long pieces into shorter pieces. Mince the garlic. Cut the pepper up into smallish pieces.
Brown the turkey. Season with ~1 T of curry & about half that much cumin. Remove from the pan.
Put some oil in the pan. Add the rutabaga & carrots, add the mushroom liquid. Cook until they've lost about half their volume. Add the pepper, garlic, mushrooms, and caramelized onions. Season with ~1 T of curry & about half that much cumin. Stir well. Add about 1 cup of prepared soup base. Mix well, cover, and let simmer for about five minutes. Add the browned turkey. Mix well, add another 1/2 cup of soup. Taste. Add ~2 T of curry & about half that much cumin. Add another 1/2 cup of soup. Simmer for a few minutes. Taste. Add about five grinds from the pepper mill - taste. Add another five grinds. Declare it good.
As prepared, it's pretty dry. If I wanted a sloppy joe consistency, I'd add another cup or so of soup, and a little cornstarch slurry to thicken it up.
20 oz. ground turkey
1 rutabaga (about the size of my fist - 3-4" in diameter)
2 carrots (the bigger ones in the bag)
3/4 cup caramelized onions
1 red pepper
3 cloves of garlic
1 small can sliced button mushrooms, liquid reserved
Penzey's Turkey Soup Base
Penzey's New Curry
Penzey's Ground Armenian Cumin
Grate the rutabaga & carrots. Give them a quick chop to turn the long pieces into shorter pieces. Mince the garlic. Cut the pepper up into smallish pieces.
Brown the turkey. Season with ~1 T of curry & about half that much cumin. Remove from the pan.
Put some oil in the pan. Add the rutabaga & carrots, add the mushroom liquid. Cook until they've lost about half their volume. Add the pepper, garlic, mushrooms, and caramelized onions. Season with ~1 T of curry & about half that much cumin. Stir well. Add about 1 cup of prepared soup base. Mix well, cover, and let simmer for about five minutes. Add the browned turkey. Mix well, add another 1/2 cup of soup. Taste. Add ~2 T of curry & about half that much cumin. Add another 1/2 cup of soup. Simmer for a few minutes. Taste. Add about five grinds from the pepper mill - taste. Add another five grinds. Declare it good.
As prepared, it's pretty dry. If I wanted a sloppy joe consistency, I'd add another cup or so of soup, and a little cornstarch slurry to thicken it up.
