Thursday, December 14, 2006

Chicken Paprikash; Knockle; Green Bean Amandine

Thanks again to Rachel Ray's 30 minute meals

Ground Turkey Paprikash
(I didn't use the dill--it seemed to not really belong)

1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 tablespoon butter
1 package, 1 1/3 pounds average weight, ground lean white turkey
2 to 3 cloves garlic, chopped
1 medium onion, chopped
1 red bell pepper, seeded and chopped
2 tablespoons sweet paprika
1 teaspoon ground cumin
1 teaspoon dried marjoram
Black pepper
1 cup chicken stock, available in small 8 ounce paper containers on soup aisle of market
1 cup sour cream
2 tablespoons chopped flat-leaf parsley

Heat a deep skillet over medium high heat. Add extra-virgin olive oil then butter then ground meat. Break up meat and crumble, 2 to 3 minutes. Add garlic, onions, red bell peppers and seasonings to the turkey. Cook 5 or 6 minutes then add chicken stock and sour cream to the pan. Bring to a bubble and reduce heat to low. Adjust seasonings and serve over pasta or knockle. Garnish the prepared dish with chopped parsley.



Green Beans Amandine


canned Fruit Cocktail

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