Featured Cookbook

ORDER/INFO

1. Turkey Kabobs with Garden Tomato Jam

2. Vegetarian Phyllo Pizza

3. Tomato and Cheese Pie

Book Description

Low Carbs? No Carbs? Go SMART CARBS, with the food experts at Good Housekeeping. With 75 complete meal menus, packaged in the same attractive spiral, lay-flat hardcover format as Blend It!, here's a healthy and original approach to this hotter-then-hot diet plan. The low-carb life just keeps getting more and more popular, but many dieters aren't sure how to make the switch.

... (more)

Good Housekeeping Smart Carb Suppers: Delicious and Healthy Meals

Authors: Good Housekeeping Institute

Date: March 2005

ISBN: 1588164373

Publisher: Hearst

Hardcover

ORDER/INFO

Cut lean turkey breast into cubes, then marinate in a savory spice mixture. After grilling, serve with a quickly cooked combination of tomato and onion, sweetened with raisins and orange juice.

Prep: 30 minutes plus marinating
Grill: 10 minutes
Makes: 6 main-dish servings

• FOR THE TURKEY:

• 1 large garlic clove, crushed with garlic press

• 1 tablespoon olive oil

• 1 1/2 teaspoons chili powder

• 3/4 teaspoon paprika

• 3/4 teaspoon salt

• 1/4 teaspoon ground red pepper (cayenne)

• 1/4 teaspoon ground black pepper

• 2 pounds skinless, boneless turkey breast, cut into 1 1/2-inch cubes

• FOR THE TOMATO JAM:

• 1 navel orange

• 1 tablespoon olive oil

• 1 small onion, chopped

• 1 pound plum tomatoes (7 large), seeded and cut into 1/4-inch cubes

• 1/3 cup golden raisins

• 1/4 teaspoon salt

• 1/4 cup loosely packed fresh cilantro leaves, chopped

1. Prepare Turkey: In large zip-tight plastic bag, combine garlic, oil, chili powder, paprika, salt, ground red pepper, and black pepper. Add turkey to bag, turning to coat with spice mixture. Seal bag, pressing out excess air. Place bag on plate; refrigerate at least 15 minutes or up to 1 hour.

2. Prepare charcoal grill or preheat gas grill for direct grilling over medium heat.

3. Meanwhile, prepare Tomato Jam: From orange, grate 1 teaspoon peel and squeeze 1/4 cup juice.

4. In 10-inch skillet, heat oil over medium-low heat. Add onion and cook, stirring occasionally, until golden, about 5 minutes. Add tomatoes, raisins, salt, orange peel, and orange juice. Increase heat to medium-high; cook until tomatoes soften and liquid evaporates, about 6 minutes. Remove skillet from heat. Makes about 1 1/2 cups.

5. Thread turkey on 4 skewers. Place skewers on hot grill rack. Grill, turning occasionally, until turkey loses its pink color throughout, about 10 minutes.

6. Stir chopped cilantro into Tomato Jam; serve with turkey.

More From This Book:

1. Turkey Kabobs with Garden Tomato Jam

2. Vegetarian Phyllo Pizza

3. Tomato and Cheese Pie

Home - Request a Recipe - Index - Women for Women International - Kiva.org - Hunger Relief - Organ Donation  

Copyright 1995 - 2008 The Kitchen Link, Inc. All Rights Reserved

http://www.recipelink.com - Privacy  - Contact