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.

1 TBSP olive oil
1 lb. ground turkey
1 large handful crimini mushrooms, sliced
1 red or yellow pepper, diced
2-3 medium carrots, sliced or diced and steamed
1/4 to 1/2 head broccoli, chopped and steamed
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 and continue cooking until the liquid is released and has mostly evaporated
  4. Add the diced peppers and continue cooking for a few minutes
  5. Add the pre-steamed carrots and broccoli
  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

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