This recipe is doubled already. (serves 12 total) It will freeze.
- extra-virgin olive oil
- ground turkey
- dill
- ground coriander
- finely chopped red pepper
- Worcestershire sauce
- tomato paste
doubled recipe so 1/2 can be frozen
- ground turkey
- garlic-infused olive oil
- dried mint
- dried oregano
- cooking oil
I took chicken out to shred at the end, added a bit of corn starch, stirred in while turning the IP to saute until sauce thickened.
- maple syrup
- garam masala
- garlic-infused olive oil
- turmeric
- ground ginger
- coconut milk
Made once, it was really good. I made lots of tweaks to the original recipe – this is my attempt to remember them!
- coconut oil
- tomato paste
- ground mustard powder
- black pepper
- heavy cream
- cider vinegar
- good olive oil
- kosher salt
- freshly ground black pepper
- julienned fresh basil leaves
tweaked from: https://spicysouthernkitchen.com/parmesan-rice/
- uncooked long-grain rice
- finely grated Parmesan cheese
- Zest of 1 lemon
- dried rosemary
- dried thyme
- whole grain mustard
- chopped fresh parsley leaves
- turmeric powder
- garlic cloves,
- whole star anise
- basmati rice
- chopped dried apricots
- chopped cilantro leaves
Goes well with Greek Meatball recipe, or as a dip for fresh veggies
- salt & freshly ground black pepper
- garlic-infused olive oil
This recipe is doubled because the original recipe calls for 1/2 lb turkey and 1/2 lb lamb, and its easier to buy them in 1 lb servings. I make one batch of 20 to eat and one batch of 20 to freeze. Freezing instructions below.
Serve on top of greek salad (see recipe in “salads” tag) or in pita with tomato, olives, feta and tzatziki (see recipe in “sauces” tag)
- crumbled feta cheese
- freshly cracked black pepper
- ground coriander
- eggs
- chopped fresh flat-leaf Italian parsley
- ground lamb
- Zest of 1 large lemon
- ground turkey
- garlic-infused olive oil