Chunky Turkey Potatoes And Veggies In Red Wine Sauce Recipes

Steps:

• Place the potatoes in a sauce pot and cover with water. Add some salt and bring to a simmer. Cook for 12 minutes, or until fork tender. Drain the potatoes in a colander, then return the potatoes to the pan and let them dry out on the stovetop.
• While the potatoes are cooking, preheat a large skillet with high sides or a soup pot over medium-high heat with about 2 tablespoons of the EVOO. Season the turkey cutlets with salt, pepper, and poultry seasoning, add to the hot skillet, and cook until lightly browned, about 3 to 4 minutes. Transfer the turkey to a plate and cover with aluminum foil to keep warm.
• Return the skillet to medium-high heat and add the remaining tablespoon of EVOO and the butter. Add the onions, carrots, celery, mushrooms, thyme, garlic, and tomato paste and season with salt and pepper. Cook the veggies, stirring frequently, for 5 to 6 minutes. Sprinkle the vegetables with the flour and continue to cook for 1 minute. Whisk in the red wine and simmer for 2 minutes. Add the chicken stock and continue to simmer the mixture for 4 to 5 minutes, or until thickened. Add the cooked potatoes and the browned turkey pieces and continue to cook for about 2 to 3 more minutes, or until the turkey is cooked through. Add the parsley and taste for seasonings, adjusting with salt and pepper. Serve with the crusty bread.

Steps:

• Combine ingredients in saucepan and bring to a boil.
• Reduce heat and allow mixture to simmer until mixture reduces to 2 cups. (About 30 minutes).
• Chill.

Steps:

• Combine chicken broth, water, zucchini, corn, carrots, potatoes, celery, peas, and green beans in a large pot. Bring to a boil. Reduce heat and simmer until vegetables are slightly tender, about 10 minutes.
• Heat oil in a skillet over medium-high heat. Add turkey; cook and stir, breaking it up into small pieces, until browned, 5 to 7 minutes. Add onion and garlic. Season with 1/2 teaspoon salt, cumin, coriander, and turmeric. Pour mixture into the pot with the vegetables. Add the remaining salt, tomato paste, and bay leaves. Reduce heat to low and simmer soup until vegetables are soft, about 1 hour.
• Stir rice into the soup; simmer until tender, about 15 minutes more. Portion soup into bowls and top each with cilantro.

Steps:

• Place 9 x 370ml jars with a wide neck in the dishwasher and wash at 65-70 C (around 149 F). Don't wash the lids in the dishwasher if they are new, just wash with hot soapy water.
• Meanwhile, wash all the tomatoes and peppers and scrape the zucchini lightly leaving some colour.
• Peel and chop the onion and peel and mince the garlic.
• Chop the tomatoes, peppers and zucchini into small chunks depending how chunky you want your sauce.
• Throw everything into a large stock pot and bring to the boil stirring every now and then so that you don't get any pieces stuck on the bottom. Once the tomatoes start to cook, the juices are released and you don't need to stir.
• Add the salt and remaining spices and allow mixture to boil over medium heat for about one hour.
• When the mixture has thickened to your liking turn off the heat but leave the sauce on the hotplate. It must not cool down.
• Dry the washed jars and their lids. The jars should still be slightly warm from the dishwasher.
• Fill each jar to just under the brim and seal carefully. Immediately turn jar upside down.
• Repeat until all the jars are filled.
• When the jars have cooled turn the right way up and store.
• This makes a mild sweet sauce which is very nice with pasta especially as a sauce in vegetarian lasagna.
• Edited: Since discussing canning techniques on the forum I felt I should mention that this method is appropriate for tomatoes in Greece which have a high acidic content. They do not spoil even without processing in a water bath. Traditionally Greeks make tomato sauce with tomatoes and salt, nothing else. Furthermore I don't remove the peel or seeds from the tomatoes as they are sweet and do not detract from the flavour. If your tomatoes are different then please process them so that they do not spoil and peel if you know that the skin will be bitter.

Steps:

• In a large saucepan with a lid, heat oil over medium. Add onion and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste.
• Add sweet potato, tomatoes and their juice, broth, 1 cup water, and rosemary; season with salt and pepper. Bring to a boil, and reduce to a simmer. Cover; cook until potato is tender, 12 to 15 minutes.
• Stir in turkey; add escarole in 2 batches, waiting for the first batch to wilt before adding the second. Cover, and simmer just until turkey is heated through. Season with salt and pepper. Serve.

Steps:

• Bring oxtails to room temperature and pat dry with paper towels. Sprinkle with salt and pepper.
• Heat 1 1/2 tablespoons coconut oil in a cast iron skillet over medium-high heat. Sear oxtails, until lightly browned, 3 to 5 minutes per side, then remove from the skillet.
• Add carrots, celery, and onion to the pan. Saute until tender, 5 to 7 minutes, then remove from the skillet.
• Pour 1/2 cup red wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Simmer for 1 to 2 minutes. Return oxtails and vegetables back to the skillet. Cover, reduce heat to low, and sweat the mixture until juices have been released, about 20 minutes.
• Combine remaining wine, beef broth, garlic, bay leaves, and thyme in a slow cooker. Add oxtail-vegetable mixture and cook on High until meat is fork-tender, 3 to 4 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Toss turnips and parsnips with remaining 1 1/2 tablespoons coconut oil and season with salt and pepper. Place in a roasting pan.
• Roast in the oven until tender and lightly browned, 45 minutes to 1 hour.
• Remove oxtails from the slow cooker. Pull meat away from the bones, shredding meat and discarding any bits of fat and gristle. Pour liquid from the slow cooker through a mesh strainer into a bowl, pressing against the vegetable solids to mash them and push them through.
• Return strained liquid to the slow cooker and cook on High until reduced by about half, 30 to 45 minutes. Add roasted vegetables, oxtail meat, and parsley. Cook on Low until flavors have blended, 30 minutes to 1 hour.

Steps:

• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425°F. Coat 2 heavy large rimmed baking sheets with nonstick spray. Whisk 2 tablespoons mustard, 2 tablespoons tarragon, and 1 tablespoon oil in small bowl. Place turkey breast, skin side up, on 1 prepared baking sheet; sprinkle all over with salt and pepper. Spread mustard mixture over skin. Roast turkey in bottom third of oven 45 minutes.
• While turkey roasts, toss potatoes, sliced leeks, 1 tablespoon tarragon, and 1 tablespoon oil in large bowl. Sprinkle with salt and pepper; spread out on second baking sheet.
• After turkey has roasted 45 minutes, place potatoes in top third of oven. Roast along with turkey until potatoes are tender, stirring potatoes occasionally, about 45 minutes. Remove potatoes from oven.
• Toss beans with 1 tablespoon tarragon and 1/2 tablespoon oil in large bowl; sprinkle with salt and pepper. Spread beans around turkey; pour broth over beans. Continue roasting until thermometer inserted into thickest part of turkey registers 165°F and beans are crisp-tender, 10 to 15 minutes. Rewarm potatoes in oven 5 minutes.
• Place potatoes and beans on platter. Slice turkey; place on same platter. Whisk 2 tablespoons mustard into turkey juices on sheet; season with salt and pepper. Spoon some juices over turkey; sprinkle with 1 tablespoon tarragon. Pass remaining juices.

Steps:

• Heat oil in a large deep heavy bottom pot over medium high heat.
• Add next 7 ingredients and saute till almost tender about 10 minutes stirring frequently.
• Transfer to a large crock pot add tomatoes, dried seasoning, sugar, salt, and pepper.
• Cook for 5-6 hours on high stirring ever so often.
• If it starts to stick to bottom turn to low or finish by adding the fresh herbs.
• If you`re not around to stir cook on low till desired thickness.

Steps:

• Scrub potatoes. Do not peel; slice in food processor.
• Heat nonstick pan large enough to hold all the ingredients, until it is very hot. Reduce heat to medium high. Add oil, and cook potatoes, turning often to brown on both sides.
• Chop onion, and add to potatoes as they cook.
• Chop rosemary leaves, and stir into potato mixture.
• When potatoes are brown, reduce heat to simmer. Add the wine and vinegar, and season with salt and pepper. Cover, and cook until potatoes and onions are soft.