Honey-Mustard Turkey Cutlets & Potatoes

I copied this recipe directly from the Eating Well website after I had found it in one of their cookbooks (Eating Well's website and their dozens of cookbooks are some of my favorite sources for good recipes right now) and after I had made it 3 times. This is a recipe that I will be making often. The flavor of the sauce is astounding! Just enough spice, but not too much...the taste makes my mouth sing! I love recipes that everyone in the family will eat, and this is one of those.

I haven't tried it yet, but I'd like to make this recipe and substitute these chickpea cutlets. I think those would go perfectly with the curry/spicy flavor, and it would give me another meatless meal for the family (all sworn 'meatatarians' who go along with my semi-vegetarian ways as long as the food tastes great ;) ).

Honey-Mustard Turkey Cutlets & Potatoes

http://www.eatingwell.com/recipes/honey_mustard_turkey_cutlets_potatoes.html

From EatingWell:  May/June 2008

Potatoes, leeks and turkey burst with intense flavor when roasted with honey, mustard and curry. Serve with: Steamed snow peas and carrots and a glass of white wine.

4 servings | Active Time: 25 minutes | Total Time: 40 minutes

Ingredients

• 3 medium leeks, white and light green parts only, thinly sliced
• 1 pound Yukon Gold potatoes, thinly sliced
• 2 tablespoons canola oil, divided
• 1/2 teaspoon freshly ground pepper, divided
• 1/4 teaspoon salt, divided
• 3 tablespoons honey
• 3 tablespoons Dijon mustard
• 1 1/2 teaspoons curry powder
• 1 pound turkey cutlets

Preparation

1. Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray.
2. Place sliced leeks in a colander; rinse and drain well. Toss the leeks, potatoes, 1 tablespoon oil, 1/4 teaspoon pepper and 1/8 teaspoon salt on the prepared baking sheet. Bake for 15 minutes, stirring once.
3. Meanwhile, whisk the remaining 1 tablespoon oil, honey, mustard and curry powder in a small bowl until smooth. Sprinkle both sides of cutlets with the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt.
4. Reduce heat to 400°F. Toss the leeks and potatoes with 2 tablespoons of the honey-mustard sauce. Place the cutlets on top of the vegetables and spread the remaining sauce over the cutlets. Return to the oven and bake until the turkey is cooked through and the potatoes are tender, 12 to 15 minutes more.

Nutrition

Per serving : 359 Calories; 8 g Fat; 1 g Sat; 4 g Mono; 45 mg Cholesterol; 43 g Carbohydrates; 31 g Protein; 3 g Fiber; 551 mg Sodium; 615 mg Potassium

3 Carbohydrate Serving

Exchanges: 2 starch, 2 vegetable, 4 lean meat

Sausage, Leek, Carrot and Butter Bean Stew

This was unique and tasty. Everyone in the family approved of and liked it. I was skeptical of using the wine, because it called for a lot, but after cooking down, the flavor was wonderful. I will be making it again!

Sausage, Leek, Carrot and Butter Bean Stew

Ingredients

Sausages (I usually use 4-5 chicken apple sausages)--could use a multitude of types,

even 'faux' vegetarian sausages

Olive Oil for frying

2 cloves of garlic, crushed

2 medium leeks

2 medium carrots, sliced

1 c. white wine

1 c. chicken stock (2 c. if you want more of a soup rather than thick stew)

1 can (14 oz) butter beans (*see note)

salt and freshly ground pepper

parsley, roughly chopped, for garnishing

1. Brown the sausages in a little olive oil for about 10 minutes.

2. Add the garlic and leek to the sausage pan and cook until softened.

3. Add the carrots, wine, chicken stock and butter beans, then simmer for 30 minutes.

4. Remove the sausages from the pan, place on chopping board, and slice into 1/2 inch slices. Return to pan.

5. Simmer slowly until sausages are fully cooked and flavors are melded, about 15 to 20 minutes.

*note: dried beans can be used. Take 7 oz of dried lima beans and let them soak in plenty of cold water overnight (12 hours). Drain, rinse, then boil for 30 minutes, until soft but not mushy.

Baked Potato Soup

I used to have a crockpot potato soup that I swore by. I made it for years. Then one day I tried this recipe, and I'll never go back! It is so simple, and yet the flavors are downright explosive. Like almost everything I do with potatoes, I leave the skins on. The garlic is not overwhelming at all, even though a whole head is used during cooking, and the leeks add just the right amount of onion flavor. One of my absolute favorites for a chilly night, served with a big green salad and fresh bread!

(this photo is not mine, it is from SmittenKitchen.com)

From SmittenKitchen.com

Serves 6

1 head garlic
3 tablespoons unsalted butter
2 medium leeks, white and light green parts halved lengthwise, washed, and chopped small
5 to 6 cups low-sodium chicken or vegetable broth (I used 5 cups; add the extra cup after pureeing if you’d like a thinner soup)
2 bay leaves
Table salt
2 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes
1/3 cup sour cream
Ground black pepper

Toppings, optional:
Minced fresh chives or scallions
Bacon bits
Sour cream
Grated cheddar
A drizzle of melted (or melted and browned) butter

Rinse the head of garlic to remove any outside grit or dirt. Cut the top third off the head and peel any loose papery skins off the bottom two-thirds. Instead of discarding the top third (CI’s suggestion), pop out a bunch (or all) of the garlic clove tips and mince them. If you’re Deb, breathe a sigh of relief that you have wasted nothing.

In a large, heavy pot or Dutch oven, melt the butter over medium heat. Add leeks and cook them until soft (but not brown), about 5 minutes. Add the minced garlic and cook another minute. Add the larger part of the garlic head (whole, not chopped), broth, bay leaves and 3/4 teaspoon salt. Reduce heat and simmer until garlic is very tender when pierced with tip of knife, 30 to 40 minutes. Add potatoes and continue to simmer, partially covered, until potatoes are tender, about 15 to 20 minutes.

Discard bay leaves. Remove garlic heads. Optional: If you’d like an extra garlic boost to the soup, using tongs or paper towels, squeeze garlic head at root end until cloves slip out of their skins. Using a fork, mash the garlic cloves to smooth paste and add it back to the soup. [I felt our soup was garlicky enough without this. It had a great suggestion of garlic without overpowering the baked potato flavor.]

Add sour cream to soup and cook for another 2 to 3 minutes. Adjust seasonings, adding more salt and pepper to taste. Using immersion blender, process soup until chunky-creamy, leaving lots of potato texture intact. (Alternatively, transfer a portion of the potatoes and broth to a food processor or blender and puree until smooth.) Serve with whatever makes you happy on top, or nothing at all.