THE LEAPING LEPRECHAUN½ cup strawberries1 banana½ cup spinach leaves1 cup waterCombine all ingredients in a blender. Blend until really smooth, not...
In the kitchen
Turkey A La King
4 tablespoons unsalted butter
1 medium onion, cut into 1/4-inch dice
2 celery ribs, cut into 1/4-inch dice
2 carrots, cut into 1/4-inch dice
1/2 red bell pepper, cut into 1/4-inch dice
1/2 yellow bell pepper, cut into 1/4-inch dice
1/2 cup frozen peas, thawed
1/3 cup sliced black olives
1/4 cup finely chopped flat-leaf parsley
1 tablespoon finely chopped tarragon
1 tablespoon chopped thyme
3 tablespoons all-purpose flour
4 cups leftover turkey, cut into 1-inch pieces
2 1/4 cups turkey or chicken stock or low-sodium chicken broth
3/4 cup milk
Salt and freshly ground white pepper
Steamed white rice, for serving
Total Time: 40 min
In a large, deep skillet, melt the butter over moderately high heat. Add the onion, celery, carrots, bell peppers and peas and cook, stirring occasionally, until the onion is translucent, about 2 minutes. Stir in the olives, parsley, tarragon, thyme and flour and cook, stirring constantly, until the flour is fully incorporated and slightly browned, about 2 minutes.
Add the turkey to the skillet and cook for 1 minute. Gradually add the stock, stirring well and scraping up any browned bits from the bottom of the pan. Simmer over low heat until slightly thickened, about 3 minutes. Pour in the milk and return to a simmer. Cook until thickened, about 5 minutes. Season the stew with salt and white pepper and serve with rice.
MAKE AHEAD: This stew can be refrigerated overnight. Reheat gently before serving.
Many thanks to Minnesota’s own Andrew Zimmern for this recipe! For more delicious meals like this, go to andrewzimmern.com. This recipe was originally published in Andrew Zimmern’s Kitchen Adventures on foodandwine.com.
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[Minnesota Parent tested]
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