Turkey with Peppers, Olives and Feta; Some Brilliant Fun!

I don’t do chain emails.

If you send me something that I am supposed to send on to my 2 or 20 or 200 closest friends / favorite people / important personages / and back to you to prove that I did it…..

I don’t send it on.

It doesn’t matter if it’s a prayer or a photo collage or a warm fuzzy sentiment or a joke….

I don’t send it on.

I get a lot of them.

Most I look at; a few make me laugh; a few of the photo collages are pleasurable to look at.

But I don’t send them on.

There are rare exceptions.

I would estimate that 1 out of 50 I pass on to, perhaps, 1 or 2 other people.

This one, forgive me, but I thought was actually worthy of a blog post.  It really is brilliant.

Watch it.

If I led you astray, bash me in the comments.

 

“This is
what I think happens on your computer if you leave it on
overnight!!

Just click on
the above, click on play, Turn on the sound,
then leave
the mouse alone , sit back and
enjoy a
piece of creative brilliance. “

To make up for my presumption…..

Turkey with Peppers Olives and Feta

Turkey with Peppers, Feta and Olives

10oz (300gr) turkey cutlets or tenderloin
1 onion
2 cloves garlic
1/2 green pepper
1/2 red pepper
4oz (120gr) mushrooms
1/4 cup green olives (about 15)
3.5 oz (100gr) feta
1 tbs tomato paste
2 tsp tbs olive oil
1/2 cup chicken stock
1 tbs sherry (optional)
2 tsp cornstarch (Maizena) dissolved in 2 tbs water

Thinly slice onion. Mince garlic. Cut the peppers into strips. Trim and slice the mushrooms. Slice the olives in thirds.  Cut the turkey into strips – bite-size.
Heat olive oil in large nonstick skillet over medium-high heat. Add onion, peppers to skillet and stir-fry for 4 minutes. Add garlic, mushrooms and stir-fry another 4 minutes.  Add turkey and stir-fry 3 – 5 minutes, until golden. Add chicken stock, sherry, tomato paste and bring to a boil. Cover, reduce heat and simmer for 5 minutes.
Dissolve cornstarch in water.  Add to skillet and stir until thickened. Add olives, feta and stir, just until the feta starts to melt.  Remove from heat and serve.

I served this on Portuguese couscous – something I recently discovered in our ‘International Foods’ section.  I think in the U.S. it’s known is Israeli couscous.

Now, go back, click and watch – all of it.

It really is brilliant!

6 thoughts on “Turkey with Peppers, Olives and Feta; Some Brilliant Fun!”

  1. Val, one pot in winter; salads in summer… I love easy!
    Elizabeth, thank you – that one is even better! I always wondered why my desktop gets so screwed up overnight!
    Zoomie, my pleasure!
    Christine, glad you enjoyed.
    Pain relief, thanks!
    Year on the Grill, very, thank you. Oh, they’ll all pass it back to me so I can verify, right?

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