Saturday, February 21, 2009

Teriyaki Ground Turkey and Vegetables

Who needs Hamburger Helper? This recipe is a slightly gussied-up version of an old bachelor staple of Evan's. It's perfect for a quick weeknight dinner. I've labeled it vegetarian because, though we use ground turkey, I think you could easily use vegetarian 'grounds' such as Yves. We were lucky enough to obtain some heritage ground turkey from the farmers' market and it was delicious. We were surprised at just how much Elspeth loved this dinner, particularly since there were quite a few textures going on. We serve this meal over whole wheat couscous.

We did pre-steam the carrots and broccoli for a toddler's benefit. If you don't mind if the veggies are crunchier, you could just add them to the skillet raw.

Now that the kids are older (in 2017) we have re-visited this old favorite that somehow fell out of the rotation. Instead of pre-steaming the vegetables, I grind them finely in the food processor and then steam them in the pan for a few minutes after adding to the ground meat. The very small pieces cook quickly and thus pre-cooking is not required. I also omit the mushrooms, as the kids are not fans. Almost any other vegetable is a hit, however. Grinding them in the food processor also helps to add bulk and to make the meat go further.

And as we are a family of four, I also usually double the chicken and veg; one recipe of teriyaki sauce is still enough.

1 TBSP olive oil
1 lb. ground turkey, vegetarian crumbles, or maybe tempeh
1 large handful crimini mushrooms, sliced (optional)
1-2 cloves garlic, finely minced or crushed--I just use the food processor (optional)
1 red or yellow pepper, diced or ground in the food processor
2-3 medium carrots, sliced or diced and steamed, no need to steam if grinding in food processor
1/4 to 1/2 head broccoli, chopped and steamed, no need to steam if grinding in food processor
1 recipe teriyaki sauce

  1. Heat the olive oil in a large skillet over medium heat
  2. Add the ground turkey and cook until lightly browned
  3. Add the mushrooms if using and continue cooking until the liquid is released and has mostly evaporated
  4. Add the garlic, if using, and cook for a minute or two
  5. Add the diced peppers, carrots and broccoli and continue cooking for a few minutes
  6. Stir in about 1/2 c. teriyaki sauce and then taste; add more sauce as necessary
  7. Remove from heat and serve over whole wheat couscous. You can also add some extra sauce to the couscous

No comments: