Turkey - Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with turkey recipes, and includes Turkey Lentil Sloppy Joes with Quick Cabbage Slaw and a Fajita Turkey Burger. Enjoy!

SCALLION MEATBALLS WITH SOY-GINGER GLAZE

This is from Melissa Jamilton and Christopher Hirsheimer and adapted by Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, "Set these juicy turkey meatballs out on a platter, drizzle with a ginger-spiked sauce of soy, mirin and dark brown sugar and serve with toothpicks alongside wine or cocktails. They'll go quickly."

Yield: About two dozen meatballs; Time: 1 hour

This was featured in "Along an Old Canal, Artful Neglect Finds a Home", and can be viewed online at https://cooking.nytimes.com/recipes/1014039-scallion-meatballs-with-soy-ginger-glaze.

Ingredients

For the sauce

1/2 cup dark brown sugar

1/2 cup soy sauce, preferably Japanese or reduced sodium

1/2 cup mirin sweet rice wine, or 1/2 cup sake with 1/4 cup sugar

1/4 cup chopped peeled ginger

1 teaspoon ground coriander

4 whole black peppercorns

For the meatballs

1 pound ground turkey

4 large or 6 small scallions, finely chopped

1 bunch cilantro, finely chopped about 1 cup

1 egg, lightly beaten

2 tablespoons sesame oil

2 tablespoons soy sauce

Freshly ground black pepper

Vegetable oil

Directions

Make sauce: Bring sugar and 1/2 cup water to a boil in a saucepan over medium-high heat, stirring until sugar melts completely. Reduce heat to medium-low and add soy sauce, mirin, ginger, coriander and peppercorns. Simmer, stirring occasionally, until reduced by half, about 30 minutes. Strain through a sieve. (Can be made up to 2 days ahead and refrigerated.)

Make meatballs: mix turkey, scallions, cilantro, egg, sesame oil, soy sauce and several grindings of pepper in a bowl. Roll tablespoons of mixture into balls.

In a skillet over medium-high heat, generously cover bottom of pan with vegetable oil. Working in batches to avoid crowding, place meatballs in pan and cook, turning, until browned all over and cooked inside, about 8 minutes per batch. Arrange on a heated platter, spoon a little sauce over each meatball, and serve with toothpicks. If desired, keep warm in a 200-degree oven until ready to serve. Garnish with sliced scallions, if desired.

TURKEY CHILI

This is from American Heart Association, and begins, "Warm up on a cool evening with this classic chili dish. Our version is full of fiber, low in sodium, and extraordinarily delicious." Makes 6 servings; serving size: 1 1/3 cups

To view this online, go to https://recipes.heart.org/en/recipes/turkey-chili.

Ingredients

1 1/2 tablespoons canola or corn oil

1 medium or large onion, chopped

20 ounces ground skinless turkey breast

2 large garlic cloves, minced

OR

1/2 teaspoon garlic powder

2 teaspoons chili powder

1/2 teaspoon pepper

1/2 teaspoon ground cumin

1 15.5-ounce can no-salt-added pinto beans, rinsed and drained

1 15.5-ounce can no-salt-added black beans, rinsed and drained

1 14.5-ounce can no-salt-added diced tomatoes, undrained

1 3/4 cups fat-free, low-sodium chicken broth

1 cup frozen whole-kernel corn

1 6-ounce can no-salt-added tomato paste

4 medium green onions (green part only), sliced

Directions

In a Dutch oven, heat the oil over medium-high heat, swirling to coat the bottom. Cook the chopped onion for 3 minutes, or until soft, stirring occasionally.

Reduce the heat to medium. Stir in the turkey. Cook for 5 minutes, or until browned, stirring frequently to turn and break up the turkey.

Stir in the garlic, chili powder, pepper, and cumin. Stir in the remaining ingredients except the green onions. Cook for 5 to 7 minutes, or until heated through, stirring frequently. Just before serving, sprinkle with the green onions.

TEXAS CHILI

This is from Jennifer Steinhauer in The New York Times cooking enewsletter. Jennifer wrote, "Chili tastes are highly personal, often inflexible and loaded with preconceptions — the political party of culinary offerings. “I don’t disagree with anyone’s chili,” Robb Walsh, a Texas food historian, the author of “The Tex-Mex Cookbook” and a restaurateur, told The Times. “If you are making a one-pot meal and you want to put beans in it, that’s fine. If chili is part of your cuisine, like Tex-Mex, there are other things you will want to do." This recipe is an amalgam of styles, with coffee and chocolate for complexity, hot sauce for kick and beans just because."

Yield: 4 to 6 servings (about 8 cups); Time: about 2 hours 30 minutes

This was featured in "If It’s Chili, It’s Personal", and can be viewed online at https://cooking.nytimes.com/recipes/1016036-texas-chili..

Ingredients

2 tablespoons olive oil

1 pound ground bison or ground dark turkey

1 large onion, finely chopped

1 12-ounce bottle of beer

1 14 1/2-ounce can diced tomatoes

1/2 cup strong brewed coffee

1 tablespoon tomato paste

1/4 cup brown sugar

1 tablespoon chile sauce

1 tablespoon cocoa powder

Half a serrano or other hot pepper, seeded and finely chopped, or to taste

1-1/2 tablespoons ground cumin

1-1/2 teaspoons ground coriander

1 teaspoon cayenne pepper, or to taste

1 teaspoon salt, or to taste

2 15-ounce cans kidney beans

1 15-ounce can cannellini or other white beans.

Directions

Place a Dutch oven or other large pot over medium heat. Add the oil and heat until shimmering. Add the meat and sauté until browned, then transfer to a plate.

Add the onion to the pot and stir for 1 minute. Take two large sips from the beer, and pour the rest into the pot. Stir in the tomatoes, coffee and tomato paste.

Add the brown sugar, chile sauce, cocoa powder, hot pepper, cumin, coriander, cayenne, salt and kidney beans. Return the meat to the pot. Reduce heat to low and simmer, partly covered, for 1 hour.

Add the white beans to the pot and simmer over very low heat, partly covered and stirring occasionally, for 1 to 2 more hours. (Longer cooking improves the flavor.) Adjust salt and cayenne pepper as needed and serve.

TURKEY LENTIL SLOPPY JOES WITH QUICK CABBAGE SLAW

This is originally from Oven to Table, by Jan Scott, and reprinted on Taste for Life. Prep Time: 55 minutes; Makes 8 in regular-sized buns, or 16 in mini-slider buns.

You can view this online at https://tasteforlife.com/healthy-recipes/appetizers/turkey-lentil-sloppy-joes-with-quick-cabbage-slaw.

Ingredients

For the Sloppy Joes

2 Tbsp olive oil

1 small onion, finely chopped (about 1/2 cup)

Kosher salt

2 cloves garlic, grated or pressed

1 lb ground turkey

2 cups cooked green or brown lentils (or 1 19-oz can, rinsed and drained)

3 Tbsp chili powder

1 tsp dried oregano

1 tsp ground cumin

1/2 tsp freshly ground black pepper

2 Tbsp tomato paste

1 can (28 oz) crushed tomatoes

3 Tbsp brown sugar

1 Tbsp prepared yellow mustard

1 tsp Worcestershire sauce

1 tsp hot sauce

For the Slaw

4 cups chopped red cabbage (about 1 small cabbage)

1 large carrot, peeled

3 green onions, ends trimmed and thinly sliced

1/2 cup mayonnaise

1/4 cup fresh lime juice

2 tsp liquid honey

1 tsp celery seed

Kosher salt

For Serving

8 whole-wheat dinner rolls or hamburger buns (split in half and toasted)*

Directions

In a large cast iron, stainless steel, or nonstick skillet, heat oil over medium heat. Add onions, season with a pinch of salt and sauté until onions are soft and translucent, about 3 to 5 minutes. Add garlic and cook for 1 minute more.

Crumble ground turkey into skillet and stir to combine, cooking until browned. Add lentils, chili powder, oregano, cumin, pepper, and tomato paste and stir, cooking for another 1 to 2 minutes to infuse turkey and lentils with spices.

Stir in crushed tomatoes, brown sugar, mustard, Worcestershire sauce, and hot sauce. Reduce heat to medium-low and simmer, partially covered, for 20 minutes. Check seasonings and add more salt if needed.

While meat mixture is cooking, make slaw. Place cabbage in a medium bowl and, using a vegetable peeler, shave carrot into ribbons. Add carrot and green onions to bowl and toss with clean hands to combine.

In a small bowl, whisk together mayonnaise, lime juice, honey, and celery seed. Pour over cabbage and toss to combine. Finish with a pinch of salt.

Spoon Sloppy Joes onto split and toasted rolls. Top with slaw and serve at once.

Notes

For more of a bite-size snack, turn these into sliders. Just replace the 8 hamburger buns with approximately 16 mini-slider buns.

You can easily double or triple this recipe for a large party. The slaw adds some crunch to this dish. Its simplicity lends itself well to customization, so feel free to play around with vegetables if you like, maybe adding some grated apple or green cabbage to the mix.

TURKEY CHILI

Here’s another Turkey Chili recipe from The New York Times cooking site. This one is from Eric Kim, who wrote, "Rather than browning the meat first, which doesn’t do much for lean ground turkey and can actually make it tough, this recipe prioritizes cooking down the vegetables first. Onions and canned tomatoes fried in olive oil provide an umami-rich flavor base for turkey’s blank canvas, and the adobo sauce from canned chipotle peppers does a lot of this dish’s heavy lifting. Optional toppings like shredded cheese and sour cream help cool down the spice. One of the best ways to enjoy this simple but powerful chili is over French fries with melted cheese, or tossed with some cooked spaghetti. It’s so great on its own, as well."

Yield: 2 to 4 servings; Time: 45 minutes

This was featured in "Learn to Cook (and Heart It) in 10 Easy Dishes", and can be viewed online at https://cooking.nytimes.com/recipes/1023225-turkey-chili.

Ingredients

3 tablespoons olive oil

1 large white onion, diced

1 (28-ounce) can whole peeled tomatoes

Salt

2 tablespoons chili powder

1 pound ground turkey

1 (7-ounce) can chipotle peppers in adobo sauce

Shredded extra-sharp Cheddar, sour cream and whole cilantro leaves, for serving (optional)

Preparation

In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally with a wooden spoon, until translucent and starting to brown at the edges, 5 to 7 minutes.

Use a fork to fish the tomatoes out of the can and add them to the pot, leaving behind the juice for now. Season with salt and cook the tomatoes, breaking them up with the wooden spoon and stirring occasionally, until jammy and their liquid has reduced significantly, 5 to 7 minutes.

Stir in the chili powder and cook until fragrant, just a few seconds. Add the ground turkey, season with salt and stir to combine, breaking up the meat with the spoon. (Don’t worry about browning or cooking it through here, as it will do so when it simmers.) Stir in the reserved liquid from the tomato can.

Use the fork to fish out as many chipotle peppers from the can as you would like, starting with two or three, and add to the pot, breaking them up with the wooden spoon, along with all of the adobo sauce. The more peppers you use, the spicier your final chili will be; if you like spice, just add the entire can. (Store any peppers you don’t use in an airtight container in the refrigerator for up to a week and in the freezer for up to 2 months.) Fill the empty chipotle can with cold tap water, swish it around and add to the pot. Stir to combine.

Bring the chili to a simmer over medium-high heat — you should see occasional small bubbles breaking the surface of the mixture — then cover the pot and reduce the heat to continue simmering over medium-low, stirring occasionally, until the liquid has reduced and the tomatoes have broken down, about 20 minutes. The chili should look thick and shiny, but not too thick that you couldn’t ladle it into a bowl. (If it's too watery, then simmer with the lid off for another 5 minutes, stirring occasionally.) Taste and add more salt if desired. Serve with cheese, sour cream and cilantro, if using.

FAJITA TURKEY BURGER

Makes 5 servings

See the recipe with photo here: http://diabeticgourmet.com/recipes/html/1326.shtml

Ingredients

1/2 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon crushed red pepper flakes

1 teaspoon paprika

Salt and freshly ground pepper, if desired

1 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast

1/4 cup salsa, drained

3/4 cup cilantro, divided

2 onions, sliced

1 green bell pepper, sliced

1 red bell pepper, sliced

Wholly Guacamole classic or spicy dip, if desired

Wholly Guacamole salsa, if desired

5 reduced-calorie hamburger buns, split

1/3 cup shredded reduced-fat Monterey Jack cheese

Directions

In small bowl, combine cumin, garlic powder, chili powder, red pepper flakes, paprika and salt and pepper, if desired.

Mix ground turkey, half of spice mixture, drained salsa, and 1/2 cup cilantro; form into 5 (1/2-inch thick) patties. Lightly spray patties with cooking spray. Place patties in skillet over medium-high heat. Cook 17 to 19 minutes, turning occasionally.

Always cook to well done, 165F as measured by a meat thermometer.

Meanwhile, coat large skillet with cooking spray. Cook onions, bell peppers and remaining spice mixture over medium-high heat 5 to 7 minutes, stirring occasionally. Stir in remaining 1/4 cup cilantro.

To assemble burgers, spread guacamole and salsa, if desired, on buns. Place burgers, cheese and vegetable mixture on buns.

Always cook to an internal temperature of 165F.

Nutritional Information Per Serving: Calories: 260; Protein: 29 g; Fat: 7 g; Sodium: 410 mg; Cholesterol: 60 mg; Saturated Fat: 3.5 g; Dietary Fiber: 4 g; Sugars: 5 g; Carbohydrates: 23 g