Turkey Snow Pea Grain Bowl Recipes

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PANTRY GRAIN BOWL



Pantry Grain Bowl image

Provided by Food Network

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 12

1 cup cooked grain, like barley, brown rice or farro, or cooked root vegetable
3 cups raw vegetables or 1 1/2 to 2 cups cooked vegetables (carrots, asparagus, green beans, radishes, broccoli)
1/2 cup cooked lentils or black beans or 4 ounces cooked protein, like chicken or hard-boiled egg
A little good fat, like avocado, a splash of extra-virgin olive oil or homemade dressing, recipe follows
Savory topping like tamari or nutritional yeast
1 tablespoon seeds or nuts, like sunflower, almonds, walnuts, pepitas
2 cloves garlic
1/3 cup whole-grain spicy mustard
1/4 cup white vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
2 scallions, green and white parts, minced

Steps:

  • Start with a hearty base of grains or cooked root vegetables or a mix of both.
  • Add a generous serving of greens or other vegetables, cooked or raw, and a protein of some kind, anything from tempeh to a hard-cooked egg to chicken, lentils, black beans or a scoop of tasty hummus.
  • Consider adding a little good fat: an avocado, a homemade dressing or just a splash of extra-virgin olive oil.
  • Bump up the flavor and texture by experimenting with savory twists--a splash of tamari or a sprinkle of nutritional yeast, perhaps a smattering of pepitas or sunflower seeds or any other crunch. It's up to you.
  • In a blender, combine the garlic, mustard, vinegar, oil, salt and scallions and blend until smooth. The dressing can be stored in an airtight container in the refrigerator for up to 1 1/2 weeks.

Nutrition Facts : Calories 350, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 25 milligrams, Sodium 600 milligrams, Carbohydrate 28 grams, Fiber 8 grams, Protein 15 grams, Sugar 5 grams

STIR-FRIED TURKEY BREAST WITH SNAP OR SNOW PEAS AND CHARD



Stir-Fried Turkey Breast With Snap or Snow Peas and Chard image

Turkey cutlets are easy to prep and cook quickly, and young snap peas can be almost as tender as the more traditional snow peas for stir-fries. Shopping for ingredients for this week's recipes in my farmers' market, I found young, tender snap peas that were almost as delicate as snow peas. I had part of a bunch of Swiss chard and used both vegetables. I like using turkey breast cutlets in stir-fries; they've already been cut to a uniform thickness, so all you need to do is slice them across the grain to get even pieces that cook in minutes.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 7m

Yield Serves 4

Number Of Ingredients 15

1 pound turkey cutlets, cut across the grain in thin (1/4 to 1/2-inch) slices
Salt and freshly ground pepper
1 to 2 tablespoons soy sauce (to taste)
1 tablespoon Chinese cooking sherry (Shaoxing rice wine) or dry sherry
1/4 cup vegetable stock or water
1/4 to 1/2 teaspoon salt (to taste)
1/4 to 1/2 teaspoon sugar (to taste)
1 teaspoon cornstarch or arrowroot dissolved in 1/2 cup vegetable stock, chicken stock or water
2 tablespoons peanut, canola, sunflower, or grape seed oil
1 tablespoon minced garlic
1 tablespoon minced ginger
3/4 pound sugar snap peas or snow peas, strings and stems removed
1 bunch scallions, white and green parts separated, minced
1/2 pound Swiss chard, stemmed, leaves washed in 2 changes of water and chopped (about 3 cups), stems diced
1/2 cup chopped cilantro

Steps:

  • Season sliced turkey cutlets with salt and pepper. In a small bowl or measuring cup combine soy sauce, rice wine or sherry, and stock or water. Put salt and sugar in another container, and place it and the other ingredients near your burner.
  • Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add 1 tablespoon of the oil to the wok or pan and swirl to coat the sides, then add sliced turkey cutlets in one layer. Let sit untouched for about 30 seconds, then stir-fry until lightly colored and no pink is visible, about 2 to 2 1/2 minutes. Remove to a plate.
  • Swirl in remaining oil, add garlic and ginger and stir-fry for no more than 10 seconds. Add sugar snap peas and white parts of scallions and stir-fry for 1 minute. Add chard, salt and sugar and stir-fry for about 1 minute, until chard wilts. Return turkey to wok and add soy sauce mixture. Stir-fry for 1 to 2 minutes, until vegetables are crisp-tender and turkey cooked through. Add cilantro, scallion greens, and cornstarch slurry. Stir until mixture is lightly glazed, and remove from the heat. Serve with hot grains or noodles.

Nutrition Facts : @context http, Calories 311, UnsaturatedFat 11 grams, Carbohydrate 13 grams, Fat 15 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 3 grams, Sodium 749 milligrams, Sugar 5 grams

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