Saturday, March 31, 2012

Smoked Turkey Efo Riro

My boyfriend, Stephen, is frequently the object of other people's jealousy.

Why, you ask? Because every Saturday, I spend my morning and early afternoon cooking food for him to take to work for the next week.

Yes, he really is that spoiled. Yes, he does know how lucky he is and appreciates it greatly. And no, I don't mind do it. I'd much rather spend my Saturday cooking for him than to let him continue eating fast food for every meal.

I always try to make sure he has at least 3 different meals that he can rotate through out the week.

Here is one of the meals I made for this week.

Smoked Turkey Efo Riro
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1 1/2 lb smoked turkey
1 red bell pepper, seeded and cut into large pieces
5 Roma tomatoes, seeded
6 habanero peppers
4 cloves garlic
1 small onion
1 inch fresh ginger
Salt and pepper
2 t extra virgin olive oil
1 c chicken broth
1 T curry powder
2 c frozen spinach, thawed and squeezed of extra liquid

Remove skin from smoked turkey and cut into bite size pieces. In a large skillet, heat oil over medium high heat. Add turkey to the skillet and cook for 3-4 minutes per side, or until slightly crispy. Put red bell pepper, tomatoes, habanero peppers, garlic, onion, ginger, salt and pepper in a blender. Blend until smooth. Add mixture, chicken broth and curry powder to skillet with turkey. Stir to combine and bring liquid to a simmer. Stir in spinach. Season with salt and pepper and cook for 2-3 minutes.

Monday, January 9, 2012

Smoky Chicken and Rice

I've recently become obsessed with smoked paprika. It's so tasty, but not spicy. It just has this great warm, smoky flavor that adds a bit of comfort to your food without adding pounds to your waistline. It's really a win-win situation.

Oh, and please excuse the not-so-great picture, people were hovering. I felt pressured.

Smoky Chicken and Rice
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1 1/2 lbs. chicken breast, cut into bite sized pieces
1 lb. shrimp, thawed and peeled
2 t. extra virgin olive oil
Salt and pepper
2 T. smoked paprika, divided
1 T. dried oregano
1 c. diced carrots
4 Roma tomatoes, diced
1 large clove garlic, minced
2 c. organic chicken broth
2 c. instant brown rice
1 c frozen peas
3 scallions, chopped

Season chicken breast and shrimp with salt, pepper and 1 tablespoon of smoked paprika. In a large, deep skillet, heat oil over medium heat. Add chicken to the skillet and cook for about 3-4 minutes per side, or until just cooked through. Remove chicken from the skillet. Add carrots to the skillet, season with salt and pepper. Cook carrots for 4-5 minutes, or until crisp-tender. Add tomatoes and garlic to skillet and cook for another 3 minutes. Add chicken and chicken broth to skillet. Bring broth to a boil, season with salt, pepper, 1 tablespoon smoked paprika and dried oregano. Stir in brown rice and shrimp, reduce heat to simmer and cover. Let simmer for 5-6 minutes, or until broth is absorbed. Add peas and scallions to skillet. Put cover back on skillet and remove from heat. Let stand for 5 minutes before serving.