recipe: ground turkey with potatoes and spring peas

On Monday's post, I mentioned incorporating some of our family favorites into our weekly meal plan.  Although it has been great to try new things (especially since the recipes have all been quick and easy), inserting an old favorite or a new must-try is also good. Yes, it means tweaking the grocery list, thus complicating the point of using a generated meal plan a bit but, to me those few extra minutes are worth the effort.

I have hundreds quite a few recipes tagged in my Google Reader, just waiting to try out.  In the interest of the heat of summer (no oven, please!) and busy evenings (make it quick!), not many have been attempted recently.  But, glancing through my tags last week this one called to me yet again.  So, I added it to our meal plan and grocery list and gave it a whirl. 

I'm SO glad I did!  It was a fresh change, used only one pan, was a bit different on the taste scale (I rarely use cilantro) and super easy.  Here is my (slightly) modified version:

Ground Turkey with Potatoes and Spring Peas

1 can diced fire roasted tomatoes, well drained
3 cloves garlic
1/4 cup fresh cilantro
20 oz lean ground turkey
1/4 sweet onion, finely chopped
1 cup frozen baby peas, defrosted
3 red potatoes, washed and diced into 1 inch cubes
8 oz can tomato sauce
3/4 cup water
1/2 tsp cumin, or to taste
salt, to taste
1 bay leaf

1. In a food processor (or you can chop by hand) finely chop tomato, garlic and cilantro.
2. In a large skillet, brown turkey and season with salt and cumin to taste. When meat is browned and cooked through add onion, chopped tomato mixture, peas, potato, tomato sauce, water, cumin, salt and bay leaf.
3. Cover and simmer over medium-low heat until potatoes are cooked through, about 25 minutes stirring occasionally. Add more water if needed. Remove bay leaf and serve hot with dinner rolls or crusty bread.
- The original recipe called for using a chopped, fresh tomato.  We never have fresh tomatoes in the house (oh, skeeve!) so, I subbed in the can of diced tomatoes, drained.  Perfect substitute using an ingredient I always have on hand. 
- The original also suggested serving the dish over rice.  Considering the potatoes in the recipe, I thought this would be far too much starch for one meal.  I served it in large bowls with bread on the side. Yes, bread is a starch and so my first argument makes no sense. Silly me!
- I rarely use scallions and did not wish to buy an entire bunch for just a few so, used the finely diced onion instead.
- It was late July when I prepared this recipe so, spring peas?  Not available.  Hence the frozen.  Works for me!
- Mr. Boom and I both loved this recipe and I'll be making it again.  George, however, tried it and spit it out.  I'm certain it was the cilantro since he happily eats the rest of the ingredients in other meals. 


Jennifer said...

Sounds pretty yummy to me, but like George, I don't like cilantro. I could try it without. Maybe just parsley?

Kendra said...

We LOVE this recipe. I make it every week. Im not a fan of cilantro myself, but this works for me.

Mrs. Boom said...

Jennifer - I'm sure parsley would do just fine! It will add a bit of freshness without the sharp flavor that comes with cilantro.

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