Warm Turkey and Rice Salad

I found a stuffed turkey roast for $2.83 today. The cheapskate in me was beyond thrilled, and suffice to say, tonight was destined to be a winner winner turkey dinner.

The beauty of this recipe – which I’ve had in my back pocket for many years now – is that it is so hands off and easy. Sure, the turkey takes over an hour to roast, but you cook it in the container it’s sold in, and while it does its thing, you’re free to do as you please. Then, with all of 5 minutes of active cooking time, which you can do any time within the next 24 hours (although if your bird cost you less than 3 dollars, I recommend cooking and eating it immediately!), the most simple ingredients become something truly wonderful. It’s a 500 calorie dinner that fills you up and feels like it should be a whole lot naughtier, and still yields leftovers for the next day (or to be fought over by the husband and nearly-teenager, as is so often the case in my house now).

Of course, you can cook the rice from scratch… but you do lose a little of that lazy-dinner feel in doing so. And sometimes, we all need a lazy dinner!

Ingredients

900-1.1kg stuffed turkey roast (my favourite one to use is the Ingham Turkey Thigh roast with apple stuffing)

450g microwavable brown rice

200g cherry tomatoes, halved

1 medium zucchini, diced

60g baby spinach

1/3 cup craisins

Method

  1. Cook turkey to package instructions – expect about an hour and a half. Rest for 30 minutes, and either refrigerate until required or continue to step 2.
  2. Microwave rice to package instructions. Allow to cool.
  3. Meanwhile, roughly chop turkey and stuffing into bite sized pieces, and set aside in the pan juices.
  4. Heat a frypan over high heat, spray lightly with oil. Using tongs or a slotted spoon, add turkey to pan and cook to heat through.
  5. Add zucchini and tomatoes, and cook for 2-3 minutes until starting to soften.
  6. Add the rice, and mix to combine and heat through.
  7. Remove from heat and stir through craisins and spinach. Allow spinach to wilt, then serve.

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Lamb Biryani

There are so many lamb biryani recipes out there, so I feel a bit lame adding my own spin on it, especially as it’s not the most authentic, doesn’t come with an awesome story about my mother and grandmother cooking it all through my childhood, and probably isn’t the best out there. But I’ve tried many biryani recipes, and this is by far my favourite to cook at home, so I’m adding it here for ease of access. Also, Master12 just declared it his favourite meal, and that’s pretty big coming from such a little foodie.

Then again, this IS the kid whose rating scale for the past 10 years has been thumbs up/thumbs down, and almost nothing gets a thumbs down, so…

Either way, it IS a crowd pleaser. The rice is fluffy, the lamb is melt-in-your-mouth tender, the spices are warm, and the craisins are a sweet, tart contrast. There were no leftovers, even though it serves 5 people, and only 4 people live here. Miss9 doesn’t eat as quickly as her brother and dad, and missed out, much to her chagrin. There was pouting. It was that good. It’s also relatively cheap (as far as lamb dishes go, and assuming you have a well stocked spice rack), very quick and super easy, and pretty low calorie at 480 calories per (not small) serve.

Ingredients

1/2 cup Greek yoghurt (plus 5tsp greek yoghurt, to serve )

500g lamb steaks, cut into small dice

2 cloves garlic, minced

1/2 tsp cayenne pepper (or to taste, this isn’t super spicy but does have a kick)

1 tsp cumin

1tsp garam masala

2tsp cumin

1/2tsp cloves

2tsp ground coriander

white pepper

Salt, to taste

1tbs olive oil

1 onion, finely diced

1 cinnamon stick

1 1/2 cups basmati rice

2 3/4 cups beef stock

1/3 cup craisins

50g baby spinach

1/3 cup flaked almonds

5tsp mango chutney, to serve

Method

  1. In a large glass or ceramic bowl, combine lamb, yoghurt and spices (except for cinnamon stick). Reserve.
  2. In a large fry pan, heat oil over medium heat. Add onion and cinnamon stick, and cook for 5 minutes until onion is soft and translucent.
  3. Add rice, and cook, stirring, for one minute.
  4. Stir in lamb mixture. Add stock and craisins, stirring to combine well. Cover and simmer for 20 minutes until water has been absorbed and lamb is cooked through.
  5. Turn off the heat and remove the lid. Cover the pan with a clean, dry tea towel and replace lid. Let stand for 5 minutes.
  6. Fluff the rice by mixing well. Add spinach and almonds, and stir until spinach has wilted.
  7. Transfer to bowls and serve, topped with extra yoghurt, mango chutney and black pepper.

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Apple, Spinach and Chorizo Frittata

Ahhh, frittatas. So easy, so delicious, so good at making a meal out of the most basic ingredients.

This particular frittata, for example, is so stupidly easy, yet the flavour is almost undeservingly wonderful. Such marvelous results for such little effort or need for cooking expertise. I mean, isn’t that the best kind of cooking? All the results for little effort? In my busy, lazy world it is.

This frittata is so versatile, too. You can make it the night before, which is perfect for Thursday nights when the daughter and I both have netball training, the son has baseball, and the husband has a killer commute. It’s a meal in itself, but light enough for those nights when you don’t want a full dinner. And, best of all, while doesn’t last long in my house as everyone loves it, if I can keep it away from snacky, sneaky hands, it lasts two or three days for a great work lunch. A larger serving (1/4) is only 360 calories, and a smaller serving (1/6) is 240. Add some veggies or a salad, and you’re absolutely good to go – and it’s more filling than just the larger serve.

Ingredients

2tsp olive oil

180g chorizo sausage, sliced into coins

1 red onion, thinly sliced

1 red apple, thinly sliced

100g baby spinach

9 eggs

60g milk

Salt and pepper, to taste

Method

  1. Preheat oven to 180C.
  2. Heat oil in an ovenproof frying pan over medium heat. Cook chorizo for five minutes, or until golden. Add onion and cook for 3 minutes, until softened. Transfer both to a bowl, but keep oil in the pan.
  3. Place apple slices in pan and cook for 5 minutes, turning occasionally, until golden and starting to soften. Remove to a separate plate or bowl.
  4. Add spinach and stir briefly until just wilted. Return onion and 3/4 of the chorizo to the pan, and distribute evenly in the pan.
  5. In a clean bowl, whisk eggs and milk until combined. Pour into pan, over the spinach mixture.
  6. Arrange remaining chorizo and apple slices over the egg. Season with salt and pepper. Cook for 3-4 minutes, shaking occasionally, until eggs just start to set. Transfer to oven, and bake for 12-15 minutes until egg is golden and cooked though.

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