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.