Recipes Included On This Page Turkey Curry a la Doug Turkey Soup with Barley Turnip Sausage Stew Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Turkey Curry a la Doug Recipe By : Doug Serving Size : Preparation Time :0:00 Categories : Volume 11-12 Dec 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion -- diced [and as I had another cut it went in too] 1/2 red bell pepper -- seeded and chopped 1 large jalapeno -- seeded and chopped 3 large garlic cloves -- minced 1 piece green ginger peeled -- sliced and chopped [about 3/4 inch] 1 cup coconut milk 1/2 cup chicken stock 1 tablespoon Madras curry powder 1 teaspoon Garam Masala or more if desired 1 teaspoon fish sauce -- (1 to 2) 2 tablespoons lime juice 2 cups chopped turkey Cilantro if required [I use little compressed cubes this from Oz!] Place onions, garlic and ginger in a pot, in about 1 tablespoon oil. (I use olive oil/peanut oil 50/50 mix, for all cooking.) Simmer this for about 8 minutes. Add the curry powder; cover and simmer for about 15 minutes on slow heat then add the chicken (or turkey) stock and the coconut milk, keeping back about 1/4 cup. Add the red pepper and the jalapeno and simmer this all for another few minutes. If too much liquid, add one tablespoon of cornstarch to the remaining coconut milk and stir that in until it all thickens. Add the fish sauce, lime juice and the turkey. After this has cooked for another 5 minutes, taste for salty or not and adjust seasonings. Lastly add the Garam Masala, stir well into the curry and serve with rice. I will do one of my fried rice dishes with this as I happen to have left over cold rice, so will do a vegetable fried rice. Hope you enjoy this one, it really is quite good and it uses up some more turkey! Cheers, Doug in BC where we had a sunny mild day. For a change! PS. Incidentally, an old East Indian lady, a widow, who was a tenant of mine, was the one who really taught me about curries. Onions, garlic and ginger, should simmer very long and slow, with the curry (kari) powder sitting over it all, covered for the best and most flavorful curry. It works and so this is the way I have been doing it for about 30 years, since she and I crossed paths. She has long since departed but her method lives on. Contributed to the FareShare Gazette by Doug; 29 December 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Turkey Soup with Barley Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-12 Dec 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 liters turkey stock -- (2 quarts) 2 cups chopped celery 1 onion -- medium dice 1 cup diced carrots 1 cup pearl barley 1/2 teaspoon dried thyme 1/2 bay leaf 1 teaspoon ground coriander 1/2 teaspoon ground allspice 1/2 teaspoon ground chilies or more to taste 2 cups chopped cooked turkey Salt and freshly ground black pepper to taste Bring everything except turkey to a boil in a soup pot. Cook for about 35 - 40 minutes until barley is tender; add turkey towards the end to heat it up, and then add some parsley or cilantro just prior to serving. Doug's Notes: For this Marie makes either tea biscuits or Irish soda bread, whichever I request. Usually whole wheat soda bread with a soup like this, then with a salad, ya got the complete meal deal!! To Coin a Phrase!! Hope everyone had a great Christmas or Hanukkah, or whatever was celebrated at your house. We did a 16 lb turkey, and yesterday we stripped the meat and placed the carcass into our stock pot, with water, carrots, onions, celery, garlic, etc. ( don't ask what the etc. was! ) :-)!! So, after it had stewed for hours, and I threw in the etc. and also spices, herbs, bay leaves. I left it sit on the stove overnight. This AM at 6:00, I turned the burner back on and brought the whole mess to a boil, let it go for about 20 minutes, let it cool and strained out the bones and solids. I then skimmed all the fat from the stock and retained it, letting the stock sit until the fat had all risen first. We now have enough stock for at least two big pots of soup. So, the stock is now ready to be turned into soup. This one of the ones I do. Cheers from old Doug in BC Contributed to the FareShare Gazette by Doug; 28 December 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Turnip Sausage Stew Recipe By : Corma Blosser, Livermore, CO Serving Size : 2 Preparation Time :0:00 Categories : Volume 11-12 Dec 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound bulk pork sausage 2 medium potatoes -- peeled and cubed 2 medium carrots -- sliced lengthwise and cut into 2-inch pieces 1 medium turnip -- peeled and cubed 1/2 medium onion -- chopped 3 1/2 cups water 1/4 teaspoon salt 1/8 teaspoon pepper 1 cup stewed tomatoes In a large saucepan, cook sausage over Medium heat until no longer pink; drain. Add the potatoes, carrots, turnips, onion, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Stir in tomatoes; heat through. Yield; 2 servings. Source: "Cooking for 2, Fall, 2008, p. 45" S(Mc Formatting by): "Bobbie" Copyright: "Reiman Publications, 2008" Start to Finish Time: "0:30" NOTES. "This is a delicious stew," says Corma. "The sausage and turnips give it a really special flavor." A slice of crusty bread makes a great mop to clean up any remaining sauce! Tip. Shape leftover pork sausage into patties and cook up for breakfast. Bobbie's Note: This was delicious. I did make a couple of changes. I added about 1 teaspoon beef bouillon granules and with the tomatoes I added about 1 tablespoon flour as the broth was very thin and needed the extra flavor of the bouillon. Contributed to the FareShare Gazette by Bobbie; 5 December 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 190 Calories; 1g Fat (2.3% calories from fat); 5g Protein; 44g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 386mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 Vegetable; 0 Fat.

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