Justin & Meredith Winokur's Kitchen Cooking Notebook
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Turkey Tenderloin -- back to top
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We made turkey tenderloin. It is not really fast in that it takes about an hour to cook but the prep is super fast. We just put a meat thermometer in, set it for 165 and let it cook until it beeps! Easy. We also had frozen vegetables
Original Wordpress ID and Date: 1592, 2011-11-30_151827
Roasted Cauliflower and Turkey Cutlets -- back to top
We made a pretty simple meal of turkey and cauliflower. The cauliflower was based on my Curry Roasted Cauliflower Recipe except I used Tandoor Chicken Masala (same as used on 2015-11-11). I was weary of using too much since I recalled it being spicy, but it was fine. Actually, the cauliflower was really, really good. Lots of flavor and really tasty!
We did the turkey breast on the cast-iron pan with McCormick Montreal Chicken Seasoning. I think we overcooked them a little bit but not much. They came out really good. And low points!
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We just used the tandoori seasoning ↩
Rutabagas Bravas and Turkey Cutlets -- back to top
Meredith is out of town and I had been wanting to make something with rutabagas for a while so I went with this idea. I had done patatas bravas with rutabagas before on 2013-11-05 so I did the same thing, again using my regular sauce (but made spicy). Pretty straight forward. I did the rutabagas for 45 min at 425. It was tossed with some salt, pepper, smoked paprika, and some smoked salt. Actually, the smoked salt kind-of opened on me and poured in but I was able to get most of it out.
I read somewhere about baking turkey cutlets and they suggested an oven at 425 and doing so on a wire rack (probably because they are fake frying). I was already using that temperature so I went with it. I topped them with smoked paprika and McCormick Montreal Chicken Seasoning like I did on 2016-01-06 (except this time in the oven). Even with just 15 minutes, they were a bit over cooked.
Still, this was a very light and tasty. Not too much work either.
Bell Pepper (Turkey) Taco Skillet -- back to top
Meredith and I made the Bell Pepper Taco Skillet from Inspiralized (Local 1). This was our first time spiralizing the peppers. Despite what the video showed, we found it best to core it and then use enough pressure on the balde to get the edges through. This way, we got the strips but didn't have to go through the needlessly hard center.
Anyway, the only real change we made was to double it and use turkey. I think Meredith also replaced some paprika with chipotles and tumeric. And we just microwaved the corn.
I do not know if it was that we did a double batch so it was crowded or if it was the super-thin pepper, but there was a lot of liquid. We ended up separating the batches and trying to get some of the liquid off.
I think they were pretty good. There was certainly a nice kick but also flavorful. I do think I prefer peppers non-spiralized and slightly bigger but this was different. It also made a lot of food!
U: guest, P: name of my dog, all lower case ↩
Turkey Fajitas with Kabocha Squash -- back to top
I made turkey fajitas, of sorts. I bought turkey cutlets which I cut up (raw) and tossed it with a bit of oil, salt, pepper, cumin, adobo powder, and a bit of ground up ghost peppers. After it was tossed, I cooked them on their own in the pan and then set them aside.
I then sautéed up an onion and two red peppers. It was a bit boring since I didn't use anything else such as other peppers. I just let those go and used the same seasonings as above and let it go until the kabocha squash was finished. I packed half for lunch tomorrow. I also had it with a bit of goat cheese leftover from the other day.
I did the kabocha the usual way: 30 min at 400°F, flipped half way. It was a big squash so I only ate half and packed the rest for lunch.
Turkey Taco Skillets -- back to top
Meredith and I made Turkey Taco Skillets as we did on 2016-08-30. As we stated then, we just cut the pepper very thinly.
We also again did something like double the recipe. I think the only other real change we made was the use frozen corn and a lot less of it. For the tomatoes, we squeezed them out to reduce the liquid and seeds. I am not sure if that really counts as de-seeding them, but we didn't want to lose too much.
Also, I think we ended up with a bit more cheese than we would have otherwise since I added cheese, realized I forgot the tomato, decided to add that, stirred it, and then added some more. But I also liked how it gave it a good consistency.
The flavors were really good too. I bet we could just se this as a fajita seasoning in the future too. We also topped it with pre-made guac!
Ours made about 3-4 large servings which was perfect.
Turkey Chorizo with Sweet Potato Hash -- back to top
I made turkey chorizo for breakfast using the Feasting at Home recipe (LOCAL). I do not think it is even intended to be a Whole30 recipe, but it worked fine for it. I thought it was a bit heavy on the seasoning, especially the oregano. Less in the future. And maybe more smoked paprika.
We also made (purple) sweet potato hash. I chopped them and microwaved them with a little bit of water for 5 minutes. I then crisped them on the cast iron with some ghee and added salt as I went.
It all came out pretty good. A nice breakfast. And we have some leftover chorizo for later.
Turkey Curry Meatballs -- back to top
We made Coconut Curry Meatballs from Wholesomelicious (LOCAL). We used this as the base recipe but made a few changes because of what we had and general preference:
Between the lean meat (and no sausage), the difference of coconut flour (maybe?), and the egg, the meatballs were dry!. The flavor was good but they desperately needed some moisture!
For the sauce, we basically followed the recipe except that last 1/4 cup of coconut milk was the light kind.
The sauce came out very good but desperately needed some heat/spice. We should have thrown a bunch of chiles in there! The flavors were good, but this was just lacking the spice we like with Thai food.
We still liked it though. It made a lot of food with 50 meatballs (we ate half). We also did it on cauliflower rice (which I adjusted down the temperatures on that recipe).
We need to put more fat in the meatballs (higher fat content turkey, additional other, some kind of real turkey sausage). They were simply way too dry! Also, everything needed more spice. There was none in the sauce and barely any in the meatballs.
Also, we really should have been using Thai basil, not Italian basil.
Finally, we need to up the spice level.
Turkey (and Beef) Scotch Eggs -- back to top
We prepped ahead and made turkey scotch eggs. We used the recipe from Stupid Easy Paleo (LOCAL) (and using their gingerbread spice -- local is on the other page).
We halved it with an extra 1/2 lbs of turkey from the night before with 3 hardboiled eggs.
They were surprisingly sausage tasting, though a bit dry. I would consider this again either for breakfast or using this sausage mix for other things.
I made these again later with 93% lean beef. I did everything else the same except I did the eggs for only 9.5 minutes so that the insides wouldn't get overcooked. As you can see in the second picture, they were a bit undercooked after everything.
I did my very best to wrap them all and it worked well enough, except when I cooked them, the beef pulled back on some of it.
I think I liked the turkey more. With the beef, the flavors didn't meld as well and gave it a less-enjoyable taste. Certainly not bad, but I would do Turkey (or maybe pork?) next time.
Turkey Taco Skillet -- back to top
We made Turkey Taco Skillets. We actually made a 2-4x batch. It calls for 1/2 pound of beef turkey but we used 2 lbs and extra veggies. We obviously skipped the corn and cheese for Whole30. But overall, it worked pretty well. Maybe a bit too much veggies in the pan that I had to turn up the heat to try to boil off some of the liquid.
It was pretty good and made 6 reasonable (though not huge) servings.
Meredith realized we also forgot the tomatoes.
Turkey Chorizo with Peppers -- back to top
We had about 10oz of lean turkey leftover from yesterday and decided to make turkey chorizo like we did on 2017-01-20. We were originally going to also fry some eggs on the side but instead we decided we weren't too hungry and went with just sautêing two peppers first and adding spinach at the end. Since we had less than the 1 lbs it calls for, I went scant with the spices
As expected, this was actually pretty good and pretty easy. A quick meal we will keep in mind. Also, petty tasty
Turkey Taco Skillets -- back to top
I made the standard(ish) turkey taco skillets except I went heavy on the spices and used extra pepper and about 1.4 lbs of turkey. I kind of just winged it anyway. And then topped it with cilantro and cheese.
Not much else to say but it was pretty good as usual and gave us lunches too!