I’m getting tired of winter cooking.
I long for salads and tomatoes and zucchini and anything cooked on the barbecue grill.
This happens in reverse in September, when I can hardly stand even the thought of one more meal from the grill!
Then I long for stews and soups and braises.
I tend to compromise on the cusp of these seasons by doing a lot of quick, easy meals – like stir-fries.
And lately the stir-fries have had more of the flavors of the Mediterranean and less of Asia.
What can I say…. I’m getting restless. The plum trees are blossoming, the tulips are peeping through….
I’m ready for spring.
Moroccan Turkey Stir-Fry on Barley
Total time: 30 minutes
- 10oz (300gr) turkey cutlets or tenderloin, cut into small pieces
- 1 onion, sliced
- 2 cloves garlic, minced
- 1/2 red pepper, roughly chopped
- 1 rib celery, sliced
- 1/4 cup dry-cured Greek olives (about 15), roughly chopped
- 4oz (120gr) feta, crumbled
- 1/2 tsp ground cumin
- 1/2 preserved lemon, sliced, rind only
- 1 tbs lemon juice
- 2 tsp olive oil
- 1/2 cup chicken stock
- 2 tsp cornstarch (Maizena) dissolved in 2 tbs water
- 1/2 cup barley, quick-cooking
- 1 cup chicken stock
- Cook barley in chicken stock until tender.
- Heat olive oil in large nonstick skillet over medium-high heat.
- Add onion, peppers, celery to skillet and stir-fry for 4 minutes.
- Add turkey, garlic, cumin and stir-fry 3 – 5 minutes, until golden.
- Add chicken stock, lemon juice, 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, preserved lemon, feta and stir, just until the feta starts to melt.
- Remove from heat and serve over barley.
Do you all participate in all the social media?
And all the other sites that send me emails every day asking me to join?
How many others do you dabble in?
How do you manage it all?
How do you manage to do anything else
Enquiring minds want to know…..