Chunky Turkey Potatoes And Veggies In Red Wine Sauce Food

CHUNKY TURKEY, POTATOES, AND VEGGIES IN RED WINE SAUCE

Steps:

• Place the potatoes in a sauce pot and cover with water. Add some salt and bring to a simmer. Cook for 12 minutes, or until fork tender. Drain the potatoes in a colander, then return the potatoes to the pan and let them dry out on the stovetop.
• While the potatoes are cooking, preheat a large skillet with high sides or a soup pot over medium-high heat with about 2 tablespoons of the EVOO. Season the turkey cutlets with salt, pepper, and poultry seasoning, add to the hot skillet, and cook until lightly browned, about 3 to 4 minutes. Transfer the turkey to a plate and cover with aluminum foil to keep warm.
• Return the skillet to medium-high heat and add the remaining tablespoon of EVOO and the butter. Add the onions, carrots, celery, mushrooms, thyme, garlic, and tomato paste and season with salt and pepper. Cook the veggies, stirring frequently, for 5 to 6 minutes. Sprinkle the vegetables with the flour and continue to cook for 1 minute. Whisk in the red wine and simmer for 2 minutes. Add the chicken stock and continue to simmer the mixture for 4 to 5 minutes, or until thickened. Add the cooked potatoes and the browned turkey pieces and continue to cook for about 2 to 3 more minutes, or until the turkey is cooked through. Add the parsley and taste for seasonings, adjusting with salt and pepper. Serve with the crusty bread.

LOW FAT MUSHROOM AND RED WINE PATE

Steps:

• Heat the oil in a large, deep frying pan and gently cook the onion and garlic until soft.
• Add the mushrooms, season with black pepper, and cook until they start releasing liquid.
• Add the wine, dried and fresh herbs and bring to the boil.
• Reduce the heat and simmer uncovered, stirring occasionally until all the liquid is absorbed.
• Remove from the heat and chill for at least 30minutes until cold or overnight if preparing in advance.
• When completely chilled, add balsamic vinegar to taste and beat in the soft cream cheese until evenly mixed.
• Chill until needed.

MUSSELS IN RED WINE SAUCE

Steps:

• Scrub and remove beards from mussels.
• Set Aside.
• In a large sauce pan combine the wine and butter.
• Bring to a boil, reduce heat to medium.
• Add the chives, red pepper flakes and garlic.
• Stirring often reduce volume by half.
• Return heat to high and add the tomatoes with juice, citrus juice and mussels.
• Stir once to coat and cover with a tight fitting lid.
• Boil for 2-3 minutes.
• Remove from heat and discard any mussels that have not opened.
• Ladle mussels into serving bowls and pour remaining sauce on top.
• Offer pepper at table.

CHUNKY POTATO AND HAM SOUP

Steps:

• Bring water and 1/4 teaspoon salt to a boil.
• Add potatoes and cook until tender.
• Drain and reserve 1 cup of cooking liquid (add water to measure 1 cup if necessary).
• Melt butter in a medium saucepan over medium heat.
• Saute chopped onion in the hot butter until tender.
• Add flour to butter and onion mixture and stir until smooth.
• Season with a little pepper and continue to cook and stir for 1 minute.
• Gradually add potatoes, reserved 1 cup of cooking liquid, and milk.
• Stir well and add cheese and ham.
• Simmer potato ham soup over low heat, stirring frequently, for about 20 minutes.

POTATOES IN RED WINE WITH ROSEMARY

Steps:

• Scrub potatoes. Do not peel; slice in food processor.
• Heat nonstick pan large enough to hold all the ingredients, until it is very hot. Reduce heat to medium high. Add oil, and cook potatoes, turning often to brown on both sides.
• Chop onion, and add to potatoes as they cook.
• Chop rosemary leaves, and stir into potato mixture.
• When potatoes are brown, reduce heat to simmer. Add the wine and vinegar, and season with salt and pepper. Cover, and cook until potatoes and onions are soft.

THANKSGIVING CRANBERRY WINE SAUCE

Steps:

• Bring berries, sugar& wine to boil.
• Cook 5-7 minutes or until berries' skins pop.
• Dissolve cornstarch in cold water and stir into cranberry mixture.
• Bring to boil, stirring constantly.
• Pour into hot sterilized jars; seal with lids.
• Serve warm sauce with pork or poultry.