For everyone who wants to enjoy delicious food AND stay fit and healthy.
Thursday, October 21, 2010
Turkey Breast with Figs (while fresh figs are still in season!)
Yes, you can still find fresh (not dried) figs in stores such as Whole Foods and at specialty markets, including Madison's at Findlay Market. Fresh figs are a great treat and worth seeking out. Most people eat them cold/raw, but I love to add them to cooked savory foods. Their sugars become caramelized and the smooth texture of cooked figs is delightful.
For this supper, I sauteed turkey breast cutlets and added leeks and garlic along with the figs. There are just a few ingredients, making this a quick and easy meal.
Recipe: Turkey Breast with Figs, Leeks and GarlicServes 2 (can be doubled)
Ingredients: 2-3 T canola oil 2 6-to-8-ounce turkey breast pieces (uncooked), salt and pepper on both sides 2 leeks, white and light green parts only, rinsed and thinly chopped 2 large cloves garlic, minced 1 cup chicken broth or stock 1 1/2 cups fresh figs, cut into half lengthwise (or left whole if they are small) Salt and pepper to taste
Instructions: 1. Heat oil in a large skillet over medium-high heat. When pan is hot, add turkey and brown on one side for about 3 minutes. Turn and brown the other side for the same length of time. (NOTE: The timing will depend on the thickness of your turkey slices. If you have very thin turkey cutlets, cut this time in half.) 2. Reduce heat to medium. Stir in leeks and garlic and stir-fry for just a minute to let the veggies start to cook. Add broth/stock, cover the pan and cook for about 3-4 minutes. 3. Add figs, stir well, and cover the pan again. You only need to let the figs heat through and become soft, perhaps another 3 mimutes. 4. Adjust seasonings, adding more salt and pepper if desired, and serve. (Served with Brussels sprouts in the photo.
Bistro Grace has opened on Hamilton Avenue in the spot where Honey used to be. Here is the five-spice duck breast, quite tasty. Click on photo to visit the website. More to come on this welcome restaurant.
It's not ALL bad to have passed 60, but for the most part, it sucks. I hope not to rant and complain the entire time, but instead will make this a blog about the ups and (mostly) downs of encroaching old age. I'm still working, by the way, as a college prof at the University of Cincinnati. My other blog, www.healthyfoodies.blogspot.com, is about healthy eating.