Thursday, May 14, 2015

Burgoo for Two

This recipe from the Local Palate gave a number of options for the meat (pork, chicken, turkey, rabbit).  I chose turkey, a small piece of raw turkey breast.  I baked the turkey in the toaster oven for 15 minutes, and it shredded perfectly!  Here's the rest of what I put in it:

Harvest Burgoo

(Serves 5)

In a large saucepan, saute onion and celery in oil a few minutes. 
1 stalk celery with leaves, diced
1/2 onion, diced
1 teaspoon olive oil

Add tomatoes, water and chicken stock.
1 16 ounce can diced tomatoes in juice, no added salt
1 can water
1 cup chicken broth, low sodium

Add parsley, corn and green beans.
1/4 cup fresh parsley, snipped
1 ear of corn, cooked and cut off the ear
2/3 cup fresh green beans, cut into 1/2 inch pieces
Cover and simmer for 25 minutes.

Add potatoes, carrots and turkey.
1 cup cooked sliced potatoes
1 carrot, peeled and sliced, cooked
I used leftover carrots and potatoes from another skillet meal this week!
2/3 cup shredded baked turkey breast
Bring to a simmer.

Make a roux in a small saucepan.
1 tablespoon Earth Balance Buttery Spread
1 tablespoon flour
Whisk into stew.   

 Today I traveled to Maryland to take my Mom to chair exercise and lunch at the Tri-Towns Senior Center.  They do a great job.  Eating and exercise are so much more enjoyable with company!


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