Turkey Scaloppini with Apricot and Dried Cherry Salsa
Most supermarkets now sell boneless turkey breast, which is leaner than chicken. If you can’t find these thin cutlets, ask your grocer to slice boneless breast into scaloppini. Dusting it with flour keeps the turkey moist. The dried fruit salsa is a perfect accompaniment. Serve the scaloppini over mashed potatoes, with grilled vegetables alongside.
Prep Time: 15 minutes
Cook Time: 8 minutes
• 4 turkey scaloppini (about 1 lb)
• ¼ cup all-purpose flour
• 2 tsp vegetable oil
• ¼ cup chopped dried apricots
• ¼ cup dried cranberries
• 1 cup diced red bell pepper
• ¹/³ cup diced green onions, white part only
• 1 tsp crushed fresh garlic
• ¼ cup chopped cilantro or parsley
• 3 Tbsp apricot jam
• 1 Tbsp pure maple syrup
• 1 tsp Dijon mustard
• 2 tsp apple cider vinegar or freshly squeezed lemon juice
• 3 Tbsp chopped cilantro or parsley
1. Dust the turkey with flour. Spray a non-stick grill pan or skillet with cooking oil, add the vegetable oil and heat to medium. Sauté the turkey just until browned on both sides and no longer pink, about 8 minutes in total. Remove from the heat and keep covered.
2. To make the salsa, combine the apricots, cranberries, bell pepper, green onion, garlic, cilantro, jam, maple syrup, mustard and vinegar or lemon juice.
3. Spoon the salsa over the turkey and garnish with cilantro or parsley.
Wild Rice and Brown Rice Pilaf with Dried Fruit and Pecans
This is probably the best rice dish I’ve ever developed. Both types of rice can be cooked together and they blend well with the dried fruits. I serve it as a side salad to my meals or as a buffet item. Very little oil is needed because of all the flavours in the salad.
• 3/4 cup wild rice
• 3/4 cup brown rice
• 4 cups vegetable or chicken stock
• 1/2 cup chopped toasted pecans
• 1/3 cup chopped green onions, whole onion
• 1/3 cup dried cranberries
• 1/3 cup dried chopped apricots
• 1/3 cup chopped fresh cilantro or parsley
• 1 Tbsp olive oil
• 1 Tbsp thawed orange juice concentrate
• 1 Tbsp freshly squeezed lemon juice
• 2 tsp low-sodium soy sauce
• 2 tsp raspberry or balsamic vinegar
• 1 1/2 tsp sesame oil
• 1 tsp minced garlic
1. In a saucepan, combine both types of rice with the stock. Bring to a boil. Reduce heat to a simmer, cover and cook for 35 to 40 minutes or just until the rice is tender. Drain excess liquid. Place in a large bowl. Cool.
2. Stir the pecans, green onions, cranberries, apricots and cilantro into the cooled rice.
3. To make the dressing, in a small bowl, whisk together the olive oil, orange juice concentrate, lemon juice, soy sauce, vinegar, sesame oil and garlic. Pour over the salad and toss to coat.
– Rose Reisman is an author, media personality, nutritionist, and the inspiration behind a fresh food delivery service, Personal Gourmet, and new website, The Art of Living Well. Visit Rose at www.rosereisman.com & www.personalgourmet.ca
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