Wednesday, August 26, 2009

Dinner last night.

I bought some ground turkey last week and it was time to use it. I decided to try something similar to what i call my 'tortilla soup' but less soupy. I'd planned on using hominy but found no hominy in the cupboard and used orzo instead. I think that was an excellent choice. All told this took about 30-40 minutes to prepare.

Zesty Turkey/Poblano Stew (names are a work in progress)

1 package extra lean ground turkey
2 BIG green poblanos (if i was using garden poblanos i'd have to use about 5 or 6)
1 big onion
3+ cloves garlic
hot peppers to taste, i used 3 dried thai peppers
3 tablespoons cilantro
1 can regular rotel (or generic brand tomatoes and green chillies)
Veg stock
1/2 cup frozen corn
Chile powder
salt & pepper
kaffir lime leaf
dash lime juice
seasoning salt
white wine

Chop the veg, place onions, lime leaf, and garlic directly in a lubricated pan - a big pan.
Heat the onions and garlic on med/high until they're sizzling and softening. Add the package of turkey, seasoning with chile powder, cumin, salt etc to taste. It is important to monitor the turkey at this stage, breaking it up and turning it often to create a nice sized crumble. Once the turkey is almost cooked, add the Rotel, dash of lime, and hot peppers. Keep turning and breaking turkey until it is cooked through.
Layer poblanos on top of juicy turkey mixture, followed by the orzo - enough to lightly cover, about 2 handfuls, followed by veg stock to cover peppers and pasta with liquid, about 1-2 cups.
Cover and simmer on medium until orzo is about cooked to a firm aldente. Stir and add in frozen corn and about 1/2 to 3/4 cup white wine. Cover and simmer until corn is warmed and orzo is cooked to your preference - not mushy but not crunchy.

Serve in bowls topped with shredded cheddar. Deliciouso! And again I ate too much. but at least i saved a LITTLE for lunch today :)

Ground turkey is such a versatile ingredient, I find it is always good to have around.

This picture is when i layered in the poblanos topped with the orzo.
You can see it isn't a ton of pasta, just enough to give the stew
a little body and interest. The pasta absorbs the yummy flavors
so nicely. The lime leaf added such a nice, fresh, light zest, and
the peppers a good amount of kick, but not overpowering.

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