Laura's Turkey Marinara

From awesome CrossFitter/Paleo Princess Laura: "I have been making this dish lately. It is just something I kind of made up. I don't know if you will like it. But it is quick, easy and packed full of vegetables :)"

1 package of ground turkey
1 zuchinni
1 red pepper
1 green pepper
1 yellow pepper
1 orange pepper
1 yellow onion
4-5 tomatoes
1 small can of tomato paste (preferably organic)
2-3 tsp pepper
4-5 cloves of crushed garlic
frank's red hot (as much as you like. I usually use about 1-2 tsp)

So I cut up all of the veggies and onion (in bite size pieces). Then fry up the ground turkey in either a pan on the stove or in a wok. Once the turkey is cooked, then add the onion and the garlic. Cook and continue stiring for about 5 minutes. Then add the peppers, zuchinni, and tomatoes. Cook for about 5 minutes or so. Then add the can of tomato paste. Sometimes you have to add a small amount of water (not even a 1/4 cup) just so the mixture does not burn to the bottom of the pan. Then add the pepper and the frank's red hot. Cook for about 15-20 minutes on low (just let it simmer). Make sure it does not burn. Tomato can burn very easily!!!! I serve it with cut up veggies, or just by itself. Mmmmmm I like it.

Primal Stuffing

I saw this on the CrossFit Saskatoon blog and I am shamelessly stealing and re-posting it here :-)

Sausage and Apple Stuffing
10 slices bacon (6 oz), diced
2 pounds pork sausage meat
2 large onions, chopped
8 oz. medium mushrooms, sliced (about 2 cups)
3 stalks of celery, chopped
1 tsp dried sage leaves, crumbled
1 tsp dried thyme leaves
1/2 tsp salt
1/4 tsp pepper
1 pound tart apples, cored and cut into 1/2" pieces
1 cup chopped fresh parsley

Cook bacon until it begins to brown. Crumble sausage meat in same pan and cook till done. Add onions, mushrooms and celery, cooking until onions and mushrooms are wilted. Stir in sage, thyme, salt and pepper, then the apples. Remove from heat, add parsley.

I will do my best to talk my mama into stuffing our turkey with this tomorrow. Updates to follow... Happy Turkey Day!

Prosciutto Turkey Roulades with Beurre Blanc and Caulitatoes

Turkey Roulades
2 whole boneless, skinless turkey breasts
prosciutto
sage
salt
pepper
2 TB coconut oil

You can use the turkey breast as one big piece or cut it into thirds so each is about the size of a chicken breast. Costco carries fresh turkey breast that is prepared in smaller pieces like that. Place the meat between two pieces of saran wrap and beat the daylights out of it until is it thin and spread out (but not absolute mush!).

Hammer time

Sprinkle each piece of turkey with salt, fresh ground black pepper, and sage then cover with a layer of thinly sliced prosciutto. Roll it up, starting at the thicker end.

Spice and roll

Heat the 2 TB of coconut oil in a large skillet on med heat and cook each of the roulades until golden brown on all sides.

Beurre Blanc Sauce
1 Cup White Wine or Chicken stock
1/2 Cup Lemon Juice
1/2 medium onion
2 cloves garlic, minced
1/4 tsp table sugar (gasp!)
1/4 tsp black pepper
pinch of salt
2 egg yolks, at room temperature
1/3 cup butter, cubed

In a saucepan, bring wine/stock, lemon juice, onion, garlic, sugar, pepper, and salt to a boil. Simmer to reduce by half. Pour into a heat-safe bowl and let cool.

Heat, but do not boil, a shallow amount of water in a medium sized pot. Place the heat-safe bowl overtop as a "double boiler". Gently whisk in the egg yolks and stir over the heat until the sauce thickens. Remove from heat and add the butter cubes. Serve over the turkey roulades.

Whisking in the egg yolks with the caulitatoes on the back burner

Caulitatoes
1/2 head of cauliflower
1 parsnip
2 cloves of garlic

Steam all three together until soft and then blend in the food processor. You should not need to add any other liquid.