Turkey With Walnuts
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Jewish | Pasta | 4 | Servings |
INGREDIENTS
| 1/4 | c | Cup light-flavored olive oil |
| or other cooking oil | ||
| 1 | c | Walnut halves – with or |
| without skin | ||
| 1 | up to | |
| 2 | c | Skinless turkey meat in half |
| inch pieces | ||
| 2 | up to | |
| 4 | Cloves garlic, skinned and | |
| crushed | ||
| 3 | up to | |
| 8 | Scallions sliced in thin | |
| long diagonals | ||
| 1/2 | c | Chopped fresh parsley leaves |
| 12 | oz | Dried linguini or your |
| favorite pasta or | ||
| oriental | ||
| noodle shape |
INSTRUCTIONS
From: rbparker@henning.cfa.org (Ron Parker) Date: Tue, 20 Aug 1996 15:59:35 -0600 Source - Ron Parker's imagination Walnuts can be peeled by pouring boiling water over the pieces, letting soak for a few minutes, then removing the sking with a paring knife. This is tedious work, but the improved flavor is a reward. They taste great unpeeled too, so don't be guilted into peeling if you are impatient (how's that for guilting?). While peeling the nuts, bring 2-3 quarts of water to a boil and put in noodles. If nuts are peeled, pat dry with a towel. Heat oil in a skillet, add garlic and when golden, remove and discard. Add walnuts and fry over medium heat until just golden - do not burn them. Remove and set aside. Add meat to oil and toss while cooking until just done but still very tender, add scallions and parsley, stir until wilted, return walnuts, and remove from electric burner or turn off gas. Drain noodles, cover with mixture from skillet. This is also excellent with chicken of course, or even a firm fish that will not fall into flakes. JEWISH-FOOD digest V96 #004 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 627
Calories From Fat: 323
Total Fat: 37.3g
Cholesterol: 81.6mg
Sodium: 4931.7mg
Potassium: 1391.5mg
Carbohydrates: 38.8g
Fiber: 5.7g
Sugar: 9.1g
Protein: 38.8g