I can get a ‘3-pack’ of some vegetables. The cans are small, about 8oz (240gr) or 1 cup size.
I usually buy red or white kidney beans in the small cans to have on hand to add to pasta or risotto.
Last summer I bought corn. I thought it would be great to toss into a summer salad.
While mon mari loves fresh corn from the garden he is not very fond of canned corn…. Unless it’s creamed corn (from the can) which I think is disgusting.
I used 1 can in a taco salad, another can in my personal lunch salad and the 3rd can languished, alone and forgotten, in the pantry.
During lock-down anything goes.
Not surprisingly, mon mari loved this (smart man, mon mari)
Click here to Pin Turkey & Feta Veggie SkilletPrint
Turkey & Feta Veggie Skillet
We had this over rice, but mashed potatoes, polenta, quinoa would also be good.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Skillet Dinner
- 10oz (300gr) turkey cutlets, cut into bite-size pieces
- 1 medium onion, chopped
- 6oz (180gr) roasted red pepper, (pimiento) chopped
- 1 cup frozen peas
- 1 cup sweetcorn
- 1 tbs olive oil
- 1 cup (8oz, 240ml) chicken stock
- 1 tbs Dijon-style mustard
- 1 tbs cornstarch (maizena) dissolved in 2 tbs water
- 10 – 12 olives, sliced
- 4oz (120gr) feta, cubed or crumbled
- Heat olive oil in large skillet over medium – high heat.
- Add onion and sauté briefly.
- Add turkey, and sauté 5 minutes, until starting to brown.
- Add stock, mustard, peas, corn and stir to combine.
- Cover, turn heat to medium-low and cook until peas or thawed and turkey cooked throug, 5 – 10 minutes longer.
- Uncover, increase heat and add cornstarch mixture. Stir until thickened.
- Add pepper, olives, feta and heat through.
This is a quick skillet dinner because there are no vegetables that require cooking. If you serve it with rice, start the rice at the same time as you start the onions.
You could use frozen corn – no need to thaw.
Keywords: turkey, vegetables, skillet dinner
It’s a gray rainy day.
My peonies started blooming. When the rain stops I’ll take a photo.
I’ve put slug repellent on the rows of chard and lettuce that I replanted, and copper wire around my sage seedlings.
I’m not certain which will work – with all the rain the slugs will be busy.
I’m trying to be accepting of all this but my Type-A personality has a hard time with that.
On the other hand…. it’s not snowing, lock-down is reduced tomorrow, I can pick-up masks on Thursday (I think, they have to be ordered tomorrow) and then I can go to the garden store!
I AM starting to appreciate the little things….