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.
Until lock-down.
During lock-down anything goes.
Not surprisingly, mon mari loved this (smart man, mon mari)
Click here to Pin Turkey & Feta Veggie Skillet
PrintTurkey & 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
Ingredients
- 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
Instructions
- 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.
Notes
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….
I crush eggshells and put them around the plants that the slugs like. And crushed mothballs around the tulips, which the rabbits around here are quite fond of. 🙁 I sympathize – for someone that doesn’t go shopping very often, I miss the stores being open. And the restaurants…but I see one of my favorites opened today for delivery. Hooray!
I like your skillet recipes – though I’ve had to be a bit inventive with what I have on hand.
A “Stay at Home” order really make you realize how many things you take for granted, doesn’t it?
Crushed mothballs! I’d forgotten that one. My mother used to do that. Now…. to find mothballs Amazon, of course.
Eggs have been scarce here, and the shells work until the magpies steal them lol.
I have no problem with the stay at home bit… until I do. Then I realize that I have to do more planning. Yes, we take far too much for granted.
You can use food grade diatomaceous earth. It’s extremely effective but must be sprinkled after a rain when things are dry again. I usually reserve it for just inside the doors since that’s where the bugs come through.
I have a canned corn souffle recipe that’s sort of a cross between cornbread and pudding. It’s awesome! You can add onions and peppers, just about anything you want to it, but it’s very good and pantry/fridge friendly. Very yummy.
It rained all day here today and is still raining. Hubs was going to grill our delmonico steaks on the grill, but it was raining too hard for that so I pan seared them and finished them in the oven. They were perfect, but it would have been nice not to be the one cooking my mother’s day dinner *sigh*
The slugs are terrible at the moment because of non-stop rain. It seems like they love to crawl across mud but when it’s dry they tend to stay off the dirt. It’s so frustrating. Sunshine is in the forecast so there is a bit of hope.
Yes, we don’t like to grill in the rain either…. sometimes he just does it in the barn. lol
Lockdown certainly teaches patience and to use our pantry tinned staples in innovative ways
It’s hard not to just make omelets or pizzas every night lol
I spread my slug bait around the perimeter to keep the slugs away. I use water-resistant pellets which last longer
In theory, that should work… but something eats the pellets. I think it may be rats or mice. I had an entire box dragged out of the barn, spread across the drive last year. I noticed it when I left to go to class. When I came back they were almost all gone. I just keep putting them out until the plants get big enough to not be destroyed. After that they’re on their own