Turkey Coconut Curry
It was our fifth day of turkey leftovers and I longed for something different. I didn’t have much time, between work, errands, and the gym, but craved something tasty. I decided to try the turkey in a coconut curry simmer sauce. This was also a way to use up a variety of vegetables that have been sitting in our fridge for a week. This recipe can be very flexible and is a good way to use what you have on hand, as long as you have coconut milk, curry spices, and some vegetables, along with your meat.
Since I had a very short time to make supper, I used a jarred Taste of Thai simmer sauce (red curry flavor), and added my own spices to make it taste more like the real thing. Of course, if you’d like to make the simmer sauce from scratch, use a can of coconut milk, curry powder or paste, and items such as ginger, galangal, lemongrass, and kaffir. These can be purchased at your local Asian market or other specialty store.
- Coconut curry simmer sauce. To save time, I used Taste of Thai jar sauce, which contains coconut milk, curry spices, galangal, ginger, lemongrass, and kaffir
- Turkey leftovers, separated into bite-sized pieces
- Curry spice or paste, for added flavor
- I also used my Penzeys Spices Turkish Seasoning, to add some kick
- Pinch of Red pepper flakes (if you like a little heat)
- 1 tablespoon butter (I use Kerrygold because it’s from grassfed cows, is more nutritious, and tastes SO good)
- Vegetables. I used cherry tomatoes split in half, julienned radish, sliced leeks (delicious in this sauce), and sliced mushrooms. Many other veggies would work, such as eggplant, onions, garlic, peas, carrots, broccoli…
- Herbs. Fresh basil is great for this, but I used fresh thyme because that’s what I had on hand.
I melted the butter in a skillet and sauteed the fresh vegetables for a few minutes. Then I added the turkey pieces and the simmer sauce. I then added the spices to taste. 15 minutes later we had a quick, tasty but unusual meal that used our leftovers!
You say ‘frittata’, I say ‘fritayta’…let’s call the whole thing off! (Actually, I don’t know anyone who says ‘fritayta’ but the song seemed to fit…)
Anyway, here is an easy and nutritious workday recipe that I made last night, using a lot of ingredients we happened to have (and finally used that can of salmon I’ve had in the pantry!) This recipe is loaded with Omega 3’s!!
Salmon and Spinach Frittata
- 6 eggs (I used eggs fresh from a local farm for added nutrition, Omega 3s, and flavor)
- 1 can Wild Alaskan Sockeye salmon
- 1/2 cup coconut milk
- 1 small onion, diced
- 1 cup fresh spinach, chopped
- 1 clove garlic (or garlic powder)
- 2 tablespoons dill (fresh is always best, but dried will do)
- 1 small tomato, sliced
- 2 tablespoons olive oil
- 1 teaspoon ginger
- salt and pepper to taste
Preheat the oven to 350 degrees.
Beat the eggs in a bowl. Add the contents of the can of salmon to the bowl. Add the coconut milk, dill, and salt and pepper.
In a pan, heat olive oil. Saute diced onion, garlic and ginger for 4-5 minutes, until the onion turns translucent. Add the spinach and saute until the spinach cooks down, another 4-5 minutes. Place the spinach/onion mixture into the bottom of a greased pie pan or casserole dish. Pour the egg/salmon mixture on top of the spinach mixture in the pie pan/dish. Bake for about 30 minutes. Place the tomato slices on top of the frittata. Bake for another 20-30 minutes, until the eggs are set and slightly brown on top.
It’s almost my husband, Curt’s, birthday and he received a fruit basket from my parents as a birthday gift. Trying to use up some of this fruit, I decided to make an easy fruit salad as a side item for dinner. Here is the simple recipe:
- 1 apple, cut into chunks
- 1 pear, cut into chunks
- 1 orange, separated into slices, and each slice cut in half
- 1/4 cup orange juice for a little extra sweetness, and to keep the fruit from browning
Place all of the fruit pieces into a medium size bowl.
Fruit Salad Dressing:
- 1/2 cup Greek yogurt
- 2 tablespoons orange juice
- 1 tablespoon orange zest
- 1/8 cup honey (I used orange blossom honey – also a gift from my mom)
- dash of cinnamin
Mix all ingredients together into a small bowl. Use as a topping to the fruit salad.
Enjoy and have a Happy Easter!!