Tag: recipe

Pulled Pork with Tart, Tangy Cole Slaw

Pulled pork is something we've normally enjoyed in BBQ restaurants since Penny is not about to try preparing it in our tiny urban kitchen. But, she did spot a package of pulled pork among the fresh packaged meals, mains, and sides at our local Trader Joe's, recently.

We tried it and liked it. Since the sauce is a bit sweet and mayo is outlawed in our food, Penny's solution was to balance the sweetness of the pork with a tart, tangy cole slaw.

In addition to cabbage, carrots, celery, and scallions, we added a finely shredded hakurei turnip purchased from farmer Michael Docter of Winter Moon Farm at the Wayland Winter Farmers' Market. Those are his carrots too! And, below you see him offering samples of the carrots and turnips.

The dressing was malt vinegar, salt, pepper, a bit of honey, and a handful of yellow mustard seeds. This slaw is best made the day before you need it. Letting it sit and pickle mellows out the raw vegetable flavors and allows the mustard seeds work their zingy magic. Just give it a mix a couple of times as it sits in the refrigerator.

Shredding

In case you were wondering, the shredder Penny was using is a very old, now considered vintage, Borner Thin Julienne Slicer. This syle has long since been replaced by new versions. Here's the current one – Borner Thin Julienne Slicer. (It is fun to see things you use all the time listed on ebay as vintage goods.)

This tool cuts in both directions so it makes quick work of the slaw preparation and it's easy to clean under a stong spray of water. Make sure you use a guard. It doesn't come with one but we use one from another mandoline. The guard also makes it possible to shred almost all of the carrots or turnips with only a thin scrap left behind.

Assembly

As you see in the photo, we used the bread we had on hand. Softer bread is the usual choice for a pulled pork sandwich but our kitchen staple is crusty artisan bread. This was a ciabatta from Trader Joe's. And, because of that crusty texture, we opted for open faced sandwiches. Messy, but delicious!

Pulled Pork Tips

We did heat the pork in the microwave. Penny breaks it up a bit before she cooks it and removes the occasional piece of fat. (Yes, fat is flavor, but there's plenty of intramuscular fat in this product.) She also makes an effort to get all the sauce out of the bag, squeezing it like a pastry bag.

In this review of the product from SFGate, one of the testers thought it was dry. That could be because a lot of the sauce was left behind in the bag or that the meat was not fully shredded and mixed with the sauce. It was the winner in this taste-off of six prepared pulled pork products.

Have you tried some of these fresh Trader Joe's products? What did you like or not like?

Do you have an Amazon Gift Certificate to use? Or do you need to buy one for a gift? Remember to click over to Amazon from here to support this site!

Details:

Words: Penny & Ed Cherubino
Photography: © 2014 Penny & Ed Cherubino

February 18, 2014
Pulled Pork with Tart, Tangy Cole Slaw

Pulled pork is something we've normally enjoyed in BBQ restaurants since Penny is not about to try preparing it in our tiny urban kitchen. But, she did spot a package of pulled pork among the fresh packaged meals, mains, and sides at our local Trader Joe's, recently.

We tried it and liked it. Since the sauce is a bit sweet and mayo is outlawed in our food, Penny's solution was to balance the sweetness of the pork with a tart, tangy cole slaw.

In addition to cabbage, carrots, celery, and scallions, we added a finely shredded hakurei turnip purchased from farmer Michael Docter of Winter Moon Farm at the Wayland Winter Farmers' Market. Those are his carrots too! And, below you see him offering samples of the carrots and turnips.

The dressing was malt vinegar, salt, pepper, a bit of honey, and a handful of yellow mustard seeds. This slaw is best made the day before you need it. Letting it sit and pickle mellows out the raw vegetable flavors and allows the mustard seeds work their zingy magic. Just give it a mix a couple of times as it sits in the refrigerator.

Shredding

In case you were wondering, the shredder Penny was using is a very old, now considered vintage, Borner Thin Julienne Slicer. This syle has long since been replaced by new versions. Here's the current one – Borner Thin Julienne Slicer. (It is fun to see things you use all the time listed on ebay as vintage goods.)

This tool cuts in both directions so it makes quick work of the slaw preparation and it's easy to clean under a stong spray of water. Make sure you use a guard. It doesn't come with one but we use one from another mandoline. The guard also makes it possible to shred almost all of the carrots or turnips with only a thin scrap left behind.

Assembly

As you see in the photo, we used the bread we had on hand. Softer bread is the usual choice for a pulled pork sandwich but our kitchen staple is crusty artisan bread. This was a ciabatta from Trader Joe's. And, because of that crusty texture, we opted for open faced sandwiches. Messy, but delicious!

Pulled Pork Tips

We did heat the pork in the microwave. Penny breaks it up a bit before she cooks it and removes the occasional piece of fat. (Yes, fat is flavor, but there's plenty of intramuscular fat in this product.) She also makes an effort to get all the sauce out of the bag, squeezing it like a pastry bag.

In this review of the product from SFGate, one of the testers thought it was dry. That could be because a lot of the sauce was left behind in the bag or that the meat was not fully shredded and mixed with the sauce. It was the winner in this taste-off of six prepared pulled pork products.

Have you tried some of these fresh Trader Joe's products? What did you like or not like?

Do you have an Amazon Gift Certificate to use? Or do you need to buy one for a gift? Remember to click over to Amazon from here to support this site!

Details:

Words: Penny & Ed Cherubino
Photography: © 2014 Penny & Ed Cherubino

February 18, 2014
Farmers’ Market Pasta from Our Archives
This recipe for a quick, fresh, farmers’ market pasta was buried deep in our archives from 2008. Today, we’re posting it anew so that a recent generation of BostonZest readers can try it out.

Farmer’s Market Pasta

When summer tomatoes and corn are at their best, let them star in this simple, uncooked sauce. You’ll be surprised at how creamy and rich it tastes.

For the sauce:
- 2 or 3 large, ripe tomatoes chopped into 1/2” cubes. (If you find heirloom tomatoes of different colors it will make a prettier pasta. The version in the photo has red, yellow, and green heirloom tomatoes.)
- 1/2 cup of olives pitted and chopped roughly. (Kalamatra olives are fine or if you can find a mix of green and black olives in the deli case, they would be perfect. That’s what I use. If they are in herb seasoning, so much the better)
- 2 to 4 large, fresh basil leaves sliced into chiffonade (very thin strips)
- 1 cup of sweet corn kernels (fresh or frozen)
- 2 or 3 scallions sliced into thin rings
- 2 or 3 sprigs of parsley chopped
- 1 small clove of garlic minced
- 3 tablespoons of extra virgin olive oil
- Fresh ground black pepper and salt to taste
- 4 ounces of goat cheese crumbled (One of my recipe testers, cj in Michigan used feta cheese and Kathie in Illinois tried it with Boursin.) Try any soft cheese you like if you don’t like goat cheese. )
Toss all of the sauce ingredients in a large bowl and set aside. This may be made a couple of hours ahead, making this a great dish for entertaining.

For the Pasta:
- 8 oz. dry pasta cooked in salted water according to package directions. We like small shells or orecchiette but any shaped pasta that will help scoop up the sauce is good.
- Drain the pasta but don’t worry about shaking off all the water, it will help form the sauce. (I usually scoop out a cup of the hot pasta water before I drain the pasta just to be sure I have some if the mixture looks a tad dry.)
Toss the pasta with the tomato mixture adding some of the reserved pasta water if needed to form a light, creamy sauce. Serve family-style in a big bowl or plate in individual soup or pasta bowls.

Garnish (optional)

Garnish each serving with a few basil leaves and, if you like, pass a chunk of Parmigiano Reggiano around the table and let each person grate their own.

Note: Today I took a bit of a short cut that added a big taste to this recipe. Instead of plain goat cheese, I bought a marinated goat cheese from Crystal Brook Farm at the Copley Square Farmers’ Market. This already had olive oil, garlic herbs, and pepper.

I prepped my heirloom tomatoes and corn from Stillman’s Farm, chopped more heirloom tomatoes, parsley, basil, and garlic from Atlas Farm, and the result was absolutely delicious.

This is a recipe that encourages improvisation. Let us know what riffs you play with it.

What’s on your Food Lover’s Shopping List? Shop Amazon for all your kitchen & dining needs and support this site!

Details:

Words: Penny Cherubino
Photos: ©2008 Penny Cherubino
July 26, 2013
Farmers’ Market Pasta from Our Archives
This recipe for a quick, fresh, farmers’ market pasta was buried deep in our archives from 2008. Today, we’re posting it anew so that a recent generation of BostonZest readers can try it out.

Farmer’s Market Pasta

When summer tomatoes and corn are at their best, let them star in this simple, uncooked sauce. You’ll be surprised at how creamy and rich it tastes.

For the sauce:
- 2 or 3 large, ripe tomatoes chopped into 1/2” cubes. (If you find heirloom tomatoes of different colors it will make a prettier pasta. The version in the photo has red, yellow, and green heirloom tomatoes.)
- 1/2 cup of olives pitted and chopped roughly. (Kalamatra olives are fine or if you can find a mix of green and black olives in the deli case, they would be perfect. That’s what I use. If they are in herb seasoning, so much the better)
- 2 to 4 large, fresh basil leaves sliced into chiffonade (very thin strips)
- 1 cup of sweet corn kernels (fresh or frozen)
- 2 or 3 scallions sliced into thin rings
- 2 or 3 sprigs of parsley chopped
- 1 small clove of garlic minced
- 3 tablespoons of extra virgin olive oil
- Fresh ground black pepper and salt to taste
- 4 ounces of goat cheese crumbled (One of my recipe testers, cj in Michigan used feta cheese and Kathie in Illinois tried it with Boursin.) Try any soft cheese you like if you don’t like goat cheese. )
Toss all of the sauce ingredients in a large bowl and set aside. This may be made a couple of hours ahead, making this a great dish for entertaining.

For the Pasta:
- 8 oz. dry pasta cooked in salted water according to package directions. We like small shells or orecchiette but any shaped pasta that will help scoop up the sauce is good.
- Drain the pasta but don’t worry about shaking off all the water, it will help form the sauce. (I usually scoop out a cup of the hot pasta water before I drain the pasta just to be sure I have some if the mixture looks a tad dry.)
Toss the pasta with the tomato mixture adding some of the reserved pasta water if needed to form a light, creamy sauce. Serve family-style in a big bowl or plate in individual soup or pasta bowls.

Garnish (optional)

Garnish each serving with a few basil leaves and, if you like, pass a chunk of Parmigiano Reggiano around the table and let each person grate their own.

Note: Today I took a bit of a short cut that added a big taste to this recipe. Instead of plain goat cheese, I bought a marinated goat cheese from Crystal Brook Farm at the Copley Square Farmers’ Market. This already had olive oil, garlic herbs, and pepper.

I prepped my heirloom tomatoes and corn from Stillman’s Farm, chopped more heirloom tomatoes, parsley, basil, and garlic from Atlas Farm, and the result was absolutely delicious.

This is a recipe that encourages improvisation. Let us know what riffs you play with it.

What’s on your Food Lover’s Shopping List? Shop Amazon for all your kitchen & dining needs and support this site!

Details:

Words: Penny Cherubino
Photos: ©2008 Penny Cherubino
July 26, 2013
Farmers’ Market Pasta from Our Archives
This recipe for a quick, fresh, farmers’ market pasta was buried deep in our archives from 2008. Today, we’re posting it anew so that a recent generation of BostonZest readers can try it out.

Farmer’s Market Pasta

When summer tomatoes and corn are at their best, let them star in this simple, uncooked sauce. You’ll be surprised at how creamy and rich it tastes.

For the sauce:
- 2 or 3 large, ripe tomatoes chopped into 1/2” cubes. (If you find heirloom tomatoes of different colors it will make a prettier pasta. The version in the photo has red, yellow, and green heirloom tomatoes.)
- 1/2 cup of olives pitted and chopped roughly. (Kalamatra olives are fine or if you can find a mix of green and black olives in the deli case, they would be perfect. That’s what I use. If they are in herb seasoning, so much the better)
- 2 to 4 large, fresh basil leaves sliced into chiffonade (very thin strips)
- 1 cup of sweet corn kernels (fresh or frozen)
- 2 or 3 scallions sliced into thin rings
- 2 or 3 sprigs of parsley chopped
- 1 small clove of garlic minced
- 3 tablespoons of extra virgin olive oil
- Fresh ground black pepper and salt to taste
- 4 ounces of goat cheese crumbled (One of my recipe testers, cj in Michigan used feta cheese and Kathie in Illinois tried it with Boursin.) Try any soft cheese you like if you don’t like goat cheese. )
Toss all of the sauce ingredients in a large bowl and set aside. This may be made a couple of hours ahead, making this a great dish for entertaining.

For the Pasta:
- 8 oz. dry pasta cooked in salted water according to package directions. We like small shells or orecchiette but any shaped pasta that will help scoop up the sauce is good.
- Drain the pasta but don’t worry about shaking off all the water, it will help form the sauce. (I usually scoop out a cup of the hot pasta water before I drain the pasta just to be sure I have some if the mixture looks a tad dry.)
Toss the pasta with the tomato mixture adding some of the reserved pasta water if needed to form a light, creamy sauce. Serve family-style in a big bowl or plate in individual soup or pasta bowls.

Garnish (optional)

Garnish each serving with a few basil leaves and, if you like, pass a chunk of Parmigiano Reggiano around the table and let each person grate their own.

Note: Today I took a bit of a short cut that added a big taste to this recipe. Instead of plain goat cheese, I bought a marinated goat cheese from Crystal Brook Farm at the Copley Square Farmers’ Market. This already had olive oil, garlic herbs, and pepper.

I prepped my heirloom tomatoes and corn from Stillman’s Farm, chopped more heirloom tomatoes, parsley, basil, and garlic from Atlas Farm, and the result was absolutely delicious.

This is a recipe that encourages improvisation. Let us know what riffs you play with it.

What’s on your Food Lover’s Shopping List? Shop Amazon for all your kitchen & dining needs and support this site!

Details:

Words: Penny Cherubino
Photos: ©2008 Penny Cherubino
July 26, 2013
It’s Irish Soda Bread Season!

Every March, Irish Soda Bread starts showing up everywhere. We've seen it at Trader Joe's and Whole Foods Markets. But, we prefer the versions from a few favorite area bakeries.

Where do you buy your favorite Irish breads? Tell us in a comment below or send us an email and we'll add your ideas as an update.

Clear Flour Bread had both white Soda Bread with raisins and traditional whole wheat brown bread (above) last weekend. They hope to have it Fridays, Saturdays, and Sundays through St. Patrick's Day. We recommend getting there early before they run out of the day's supply. And, call ahead on weekdays to see if they happen to have some.

Clear Flour Bread, 178 Thorndike St., Brookline, MA 02446 (map & reviews) Phone: 617.739.0060

Any time of year, you can find a full line of exceptional Irish Breads at Greenhills Irish Bakery in Adams Village, Dorchester. They add caraway seeds to their Irish Raisin Soda Bread (above). It tastes just like the recipe Penny learned to make with her Irish cousins.

They also make this Irish Brown Soda Bread that's perfect with meals, a Treacle Soda Bread for those with a sweet tooth, and Irish Barm Brack – a raisin yeast bread.

Greenhills Irish Bakery, 780 Adams St, Dorchester, MA (map & reviews) Phone: 617- 825-8187 ‎

We even took one for the team and taste-tested this "Trader Joe's Blarney Scone Irish Soda Bread." It was not a superlative version but, that said, soda breads are forgiving and there was none left a day later.

Over on the Boston Chowhound board, a couple of trusted hounds recommended Hi-Rise Bread Company in Cambridge and Keltic Krust in West Newton as their favorite spots for soda bread.

(Update: Keltic Krust closed in 2014)

Tomorrow, we'll help you learn to make your own soda bread with a great collection of recipes, one of Ed's all time favorite carbo-loading versions, and a great video that shows the technique for Brown Bread that no recipe can completely capture!

(Update: Here's a link to that post. Irish Soda Bread Recipe Collection.)

Related Posts:

Greenhills Irish Bakery, Adams Village Dorchester

Clear Flour Bread– Clearly Artisan, Clearly Charming…

What's on your Food Lover's Shopping List? Shop Amazon for all your kitchen & dining needs and support this site!

Details:

Words: Penny & Ed Cherubino
Photos: © 2011- 2013 Penny & Ed Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

Related articles

Blizzards and Irish Soda Bread

Soda Bread Knows No Season

Wholesome Irish soda bread recipe especially for St. Patrick's Day

Irish Soda Bread Scones

March 11, 2013
It’s Irish Soda Bread Season!

Every March, Irish Soda Bread starts showing up everywhere. We've seen it at Trader Joe's and Whole Foods Markets. But, we prefer the versions from a few favorite area bakeries.

Where do you buy your favorite Irish breads? Tell us in a comment below or send us an email and we'll add your ideas as an update.

Clear Flour Bread had both white Soda Bread with raisins and traditional whole wheat brown bread (above) last weekend. They hope to have it Fridays, Saturdays, and Sundays through St. Patrick's Day. We recommend getting there early before they run out of the day's supply. And, call ahead on weekdays to see if they happen to have some.

Clear Flour Bread, 178 Thorndike St., Brookline, MA 02446 (map & reviews) Phone: 617.739.0060

Any time of year, you can find a full line of exceptional Irish Breads at Greenhills Irish Bakery in Adams Village, Dorchester. They add caraway seeds to their Irish Raisin Soda Bread (above). It tastes just like the recipe Penny learned to make with her Irish cousins.

They also make this Irish Brown Soda Bread that's perfect with meals, a Treacle Soda Bread for those with a sweet tooth, and Irish Barm Brack – a raisin yeast bread.

Greenhills Irish Bakery, 780 Adams St, Dorchester, MA (map & reviews) Phone: 617- 825-8187 ‎

We even took one for the team and taste-tested this "Trader Joe's Blarney Scone Irish Soda Bread." It was not a superlative version but, that said, soda breads are forgiving and there was none left a day later.

Over on the Boston Chowhound board, a couple of trusted hounds recommended Hi-Rise Bread Company in Cambridge and Keltic Krust in West Newton as their favorite spots for soda bread.

(Update: Keltic Krust closed in 2014)

Tomorrow, we'll help you learn to make your own soda bread with a great collection of recipes, one of Ed's all time favorite carbo-loading versions, and a great video that shows the technique for Brown Bread that no recipe can completely capture!

(Update: Here's a link to that post. Irish Soda Bread Recipe Collection.)

Related Posts:

Greenhills Irish Bakery, Adams Village Dorchester

Clear Flour Bread– Clearly Artisan, Clearly Charming…

What's on your Food Lover's Shopping List? Shop Amazon for all your kitchen & dining needs and support this site!

Details:

Words: Penny & Ed Cherubino
Photos: © 2011- 2013 Penny & Ed Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

Related articles

Blizzards and Irish Soda Bread

Soda Bread Knows No Season

Wholesome Irish soda bread recipe especially for St. Patrick's Day

Irish Soda Bread Scones

March 11, 2013
It’s Irish Soda Bread Season!

Every March, Irish Soda Bread starts showing up everywhere. We've seen it at Trader Joe's and Whole Foods Markets. But, we prefer the versions from a few favorite area bakeries.

Where do you buy your favorite Irish breads? Tell us in a comment below or send us an email and we'll add your ideas as an update.

Clear Flour Bread had both white Soda Bread with raisins and traditional whole wheat brown bread (above) last weekend. They hope to have it Fridays, Saturdays, and Sundays through St. Patrick's Day. We recommend getting there early before they run out of the day's supply. And, call ahead on weekdays to see if they happen to have some.

Clear Flour Bread, 178 Thorndike St., Brookline, MA 02446 (map & reviews) Phone: 617.739.0060

Any time of year, you can find a full line of exceptional Irish Breads at Greenhills Irish Bakery in Adams Village, Dorchester. They add caraway seeds to their Irish Raisin Soda Bread (above). It tastes just like the recipe Penny learned to make with her Irish cousins.

They also make this Irish Brown Soda Bread that's perfect with meals, a Treacle Soda Bread for those with a sweet tooth, and Irish Barm Brack – a raisin yeast bread.

Greenhills Irish Bakery, 780 Adams St, Dorchester, MA (map & reviews) Phone: 617- 825-8187 ‎

We even took one for the team and taste-tested this "Trader Joe's Blarney Scone Irish Soda Bread." It was not a superlative version but, that said, soda breads are forgiving and there was none left a day later.

Over on the Boston Chowhound board, a couple of trusted hounds recommended Hi-Rise Bread Company in Cambridge and Keltic Krust in West Newton as their favorite spots for soda bread.

(Update: Keltic Krust closed in 2014)

Tomorrow, we'll help you learn to make your own soda bread with a great collection of recipes, one of Ed's all time favorite carbo-loading versions, and a great video that shows the technique for Brown Bread that no recipe can completely capture!

(Update: Here's a link to that post. Irish Soda Bread Recipe Collection.)

Related Posts:

Greenhills Irish Bakery, Adams Village Dorchester

Clear Flour Bread– Clearly Artisan, Clearly Charming…

What's on your Food Lover's Shopping List? Shop Amazon for all your kitchen & dining needs and support this site!

Details:

Words: Penny & Ed Cherubino
Photos: © 2011- 2013 Penny & Ed Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

Related articles

Blizzards and Irish Soda Bread

Soda Bread Knows No Season

Wholesome Irish soda bread recipe especially for St. Patrick's Day

Irish Soda Bread Scones

March 11, 2013
Comfort Food, Ground Turkey Stew
Once one of us is on the mend from a cold and ready to move on from chicken soup, I like to make a big pot of my Ground Turkey Stew. It's hot, filling, comforting, and gets better after a day in the refrigerator.

As with most stews, the exact quantities are not set in stone, you can double or triple the recipe to feed a crowd. You can add other vegetables if you like. You can leave out anything you don't like.

It starts with one package of ground turkey – whatever type you like. For my version, you'll also need Bell's Poultry Seasoning, salt, pepper, olive oil, 1 medium onion, 3 stalks of celery, 4 medium potatoes, 4 medium carrots, 14 ozs. of low sodium chicken stock, frozen peas, parsley, and 2 scallions.
- Saute the chopped celery and onion in olive oil in a big pan.
- Remove the onion and celery and brown the turkey in the same pan adding more olive oil if your turkey is very lean. Season the meat with 1.5 teaspoons of poultry seasoning, salt, and pepper. Break up the turkey into bite size pieces. (I often use a potato masher to break up ground meat like this.)
- Peel and slice the carrots and potatoes into bite-size pieces. If I use red potatoes, I scrub them and leave the peels in place.
- Return the celery and onion mix to the pan, add the chicken stock, carrots, and potatoes.
- Cook until the potatoes are done. Adjust the seasoning with another 1.5 teaspoons of poultry seasoning (or more if you like) plus salt and pepper.
- Add frozen peas and stir in until thawed and warm.
- At this point, I usually pick out and mash a few pieces of potato and stir them into the pan to thicken the broth.
- Add sliced scallion and chopped parsley as a final fresh layer of flavor.
Let us know if you try this dish, and tell us how you adapted it to make it your own.

What's on your Food Lover's Shopping list? Shop Amazon for all your kitchen & dining needs and support this site!

Details:

Words: Penny Cherubino
Photos: ©2013 Penny Cherubino

Related articles

Lamb and Winter Vegetable Stew

Chunky Vegetable Stew

Chicken-Chickpea-Potato Soup

Chicken Soup for a Sick Friend

Lamb Burgers from Our New Meat Grinder
February 11, 2013
Comfort Food, Ground Turkey Stew
Once one of us is on the mend from a cold and ready to move on from chicken soup, I like to make a big pot of my Ground Turkey Stew. It's hot, filling, comforting, and gets better after a day in the refrigerator.

As with most stews, the exact quantities are not set in stone, you can double or triple the recipe to feed a crowd. You can add other vegetables if you like. You can leave out anything you don't like.

It starts with one package of ground turkey – whatever type you like. For my version, you'll also need Bell's Poultry Seasoning, salt, pepper, olive oil, 1 medium onion, 3 stalks of celery, 4 medium potatoes, 4 medium carrots, 14 ozs. of low sodium chicken stock, frozen peas, parsley, and 2 scallions.
- Saute the chopped celery and onion in olive oil in a big pan.
- Remove the onion and celery and brown the turkey in the same pan adding more olive oil if your turkey is very lean. Season the meat with 1.5 teaspoons of poultry seasoning, salt, and pepper. Break up the turkey into bite size pieces. (I often use a potato masher to break up ground meat like this.)
- Peel and slice the carrots and potatoes into bite-size pieces. If I use red potatoes, I scrub them and leave the peels in place.
- Return the celery and onion mix to the pan, add the chicken stock, carrots, and potatoes.
- Cook until the potatoes are done. Adjust the seasoning with another 1.5 teaspoons of poultry seasoning (or more if you like) plus salt and pepper.
- Add frozen peas and stir in until thawed and warm.
- At this point, I usually pick out and mash a few pieces of potato and stir them into the pan to thicken the broth.
- Add sliced scallion and chopped parsley as a final fresh layer of flavor.
Let us know if you try this dish, and tell us how you adapted it to make it your own.

What's on your Food Lover's Shopping list? Shop Amazon for all your kitchen & dining needs and support this site!

Details:

Words: Penny Cherubino
Photos: ©2013 Penny Cherubino

Related articles

Lamb and Winter Vegetable Stew

Chunky Vegetable Stew

Chicken-Chickpea-Potato Soup

Chicken Soup for a Sick Friend

Lamb Burgers from Our New Meat Grinder
February 11, 2013