Turkey Cutlets With Barley And Swiss Chard Recipes

STIR-FRIED TURKEY BREAST WITH SNAP OR SNOW PEAS AND CHARD

Steps:

• Season sliced turkey cutlets with salt and pepper. In a small bowl or measuring cup combine soy sauce, rice wine or sherry, and stock or water. Put salt and sugar in another container, and place it and the other ingredients near your burner.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add 1 tablespoon of the oil to the wok or pan and swirl to coat the sides, then add sliced turkey cutlets in one layer. Let sit untouched for about 30 seconds, then stir-fry until lightly colored and no pink is visible, about 2 to 2 1/2 minutes. Remove to a plate.
• Swirl in remaining oil, add garlic and ginger and stir-fry for no more than 10 seconds. Add sugar snap peas and white parts of scallions and stir-fry for 1 minute. Add chard, salt and sugar and stir-fry for about 1 minute, until chard wilts. Return turkey to wok and add soy sauce mixture. Stir-fry for 1 to 2 minutes, until vegetables are crisp-tender and turkey cooked through. Add cilantro, scallion greens, and cornstarch slurry. Stir until mixture is lightly glazed, and remove from the heat. Serve with hot grains or noodles.

TURKEY WITH WARM BARLEY SALAD

Steps:

• Bring the chicken broth and 1/4 cup water to a boil in a medium saucepan. Stir in the barley and 1/4 teaspoon salt, cover and cook over medium heat until the liquid is absorbed, about 10 minutes.
• Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat; add the almonds and cook, stirring, until toasted, 2 minutes. Transfer to a plate. Add the Brussels sprouts, lemon zest and 1/4 teaspoon salt to the skillet and cook, stirring occasionally, until crisp-tender, about 2 minutes; transfer to a large bowl and wipe out the skillet. Add the barley to the bowl and toss; cover to keep warm.
• Add the olive oil to the skillet and return to medium-high heat. Sprinkle the turkey with 1/4 teaspoon salt, and pepper to taste; add to the skillet and cook, turning once, until cooked through, about 5 minutes. Divide among plates. Add the tomato and lemon juice to the skillet and cook 1 minute. Stir in the almonds and the remaining 1 tablespoon butter until melted, then spoon over the turkey. Serve with the barley salad.

TURKEY ROULADE WITH SWISS CHARD

Steps:

• Bring a large pot of salted water to a boil. Add the rice and cook until tender, about 15 minutes. Strain the rice and transfer to a large bowl, then bring a fresh pot of water to a boil. Drop the chard into the boiling water and cook until tender, about 7 minutes. Drain and rinse with cold water to stop the cooking, then squeeze dry and chop. Mix the chard and pancetta into the rice.
• Chop the garlic, rosemary, red pepper flakes and 1/2 teaspoon salt into a fine paste using a knife or a mini chopper. Add to the chard-rice mixture along with the cheese, scallions, basil, parsley, lemon zest, nutmeg and 1/4 teaspoon pepper. Add the eggs and stir to combine.
• Preheat the oven to 400 degrees. Remove the skin from the turkey breast in one piece and reserve. Place the meat smooth-side down on a cutting board and butterfly it: Slice down the middle of the breast with a sharp knife, but do not cut all the way through. Open the turkey like a book.
• Sprinkle the meat with a teaspoon of cold water and cover with plastic wrap. Using the flat side of a mallet, or a rolling pin, pound the meat into a 1/2-inch-thick rectangle. Season with salt and pepper, then pile the chard stuffing down the center of the rectangle, packing it into a tight log. Fold the meat over the filling, overlapping the sides slightly. Stretch the turkey skin over the roulade to cover the seam and tie the roll at 2-inch intervals with kitchen twine. Fold in the ends and tie the roll lengthwise to seal.
• Place the meat skin-side up on a rack in a shallow baking dish. Brush with the olive oil and season with salt and pepper. Pour the wine and 2 cups water into the dish and roast until a thermometer inserted into the roll registers 160 and the skin is golden and crisp, 50 minutes to 1 hour.
• Transfer to a cutting board and let rest 15 minutes. Meanwhile, strain the pan juices. Remove the twine and slice the roll into 3/4-inch-thick pieces. Serve with the pan juices.

SWISS CHARD AND TURKEY AU GRATIN

Steps:

• Preheat an oven to 400°F Prepare 2 qt shallow baking dish for use.
• In a large pot or a dutch oven, combine the chard, the garlic, onions and 1 cup of the water, cover and cook over medium-high heat, stirring once or twice until the chard is wilted and barely tender, about 10 minutes. Spread the chard mixture evenly in the prepared baking dish.
• Coat a large nonstick frying pan at med-high heat with non-stick cooking spray. Add the turkey cutlets in a single layer and sprinkle with pepper. Cook, turning once until the turkey is lightly browned on the outside but still pink in the center, about 3 minutes. Using a slotted spoon remove the turkey and arrange on top of the chard.
• In the turkey pan, bring the wine and lemon zest to a boil. Boil, scraping any browned bits from the pan, for 3 minutes. Add the chicken broth, 3/4 cup of the remaining water, and 1 1/2 teaspoons of the paprika and return to a boil.
• In a small bowl, whisk the cornstarch with the remaining 1/4 cup water until smooth. Add to the boiling broth, whisking constantly until thickened, about 1 minute. Pour the cornstarch mixture over the turkey and chard.
• Bake until the turkey is fully cooked and the sauce is bubbling, about 20 minutes. Dust with the remaining paprika. Serve from the baking dish.
• ENJOY!

CHEESY STOVE-TOP BARLEY AND SWISS CHARD

Steps:

• Heat oil in a large straight-sided skillet or braiser over medium-high. Add mushrooms and chard stems; season with salt. Cook, stirring occasionally, until mushrooms are tender and golden, 5 to 6 minutes. Stir in garlic; cook 30 seconds. Add barley and cook, stirring, until toasted, about 1 minute.
• Stir in tomatoes and 1 cup water; season with salt and pepper. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until barley is tender and creamy, 25 to 30 minutes.
• Stir in chard leaves, Parmigiano, and lemon juice; cover and cook, stirring once, until chard is wilted, 2 to 3 minutes. Season, top with Gruyère, cover, and heat until melted, 2 minutes. Serve with basil.

TURKEY CUTLETS WITH BARLEY AND SWISS CHARD

Steps:

• Rinse barley. Chop onion. Stem chard by cutting away leafy green prtion from either side of stalk. Set leaves aside. Chop 1 cup chard stalks and mince garlic. Heat two tablespoons oil in large saucepan over medium high heat until shimmering. Add onion and chard stalks and cook until softened, about five minutes. Stir in barley and garlic and cook until barley is lightly toasted, about three minutes.
• Stir broth into saucepan with barley and bring to simmer. Reduce heat to low, cover, and simmer until barley is tender and broth is absorbed, 20 to 40 minutes.
• While barley cooks, cut chard leaves into 1 inch pieces. Grate 1 teaspoon lemon zest, then cut lemon in half and remove seeds. Grate parmesan (1/2 cup).
• Fold chard leaves and lemon zest into barley, increase heat to medium high and cook uncovered , stirring gently, until chard is wilted about two minutes. Off heat, stir in parmesan cheese and season with salt and pepper. Transfer to serving platter and tent with aluminum ofil.
• Trim cutlets, pat dry and season with salt and pepper. Heat two tablespoonsoil in 12 inch non stick skillet over medium high heat until shimmering. Add lemon halves cut side down andcook until browned, about two minutes, transfer to platter with barley.
• Heat two teaspoons oil in now empty skillet and heat until shimmering. Add 3 cutlets to skillet and cook until well browned and tender about 2 minutes per side. Add to platter. Repeat with oil and the 3 additional cutlets. Squeeze lemon halves over cutlets. sprinkle with remaining parmesan cheese.