Ma Whats For Dinner?» sage

Doesn’t get more local!

Alex aka Ma, What's For Dinner — Fri, 01 Jul 2011 11:00:15 +0000

You hear me say it ALL. THE. TIME.

Buy Local!

Eat Local!

Well it doesn’t get any more local than this!

We’ve taken to our back deck to make our own herb garden!

Now if you’ve been following along for a while now…

You know that I have green thumb issues.

But since the nice folks at my CSA keep giving me herbs I decided to get on it.

With my special helpers of course!

So we are on our way to super local grown herbs.

5 steps away local.

We’ve got

Basil…

Dill…

Oregano…

Thyme…

Chives…

and Sage.

Here’s to hoping I don’t kill ‘em too fast.

Turkey Saltimbocca

Alex aka Ma, What's For Dinner — Thu, 26 Aug 2010 11:00:04 +0000

This is a version of a recipe that I saw on America’s Test Kitchen.

I switched out chicken (or veal) cutlets for turkey cutlets instead, hey turkey cutlets were on sale at the store…can’t pass up a bargain!

I doctored up the sauce a bit as you all know I can’t follow a recipe to save my life what with my recipe OCD and all.

I like this dish because the kids can help with the prep and it’s a great light and easy meal.

Perfect for the end of summer.

Give this a whirl…you’ll be glad you did.

Serves: 4 Prep Time: 10 minutes Cook Time: 15 minutes

1 1/2 pounds turkey cutlets

1/2 cup all purpose flour

1 T garlic powder

1/2 t ground black pepper

16 sage leaves, divided (8 minced, 8 whole)

8 slices thin prosciutto

3 T olive oil

1 cup dry white wine

1 large shallot, chopped fine

2 t lemon juice

3 T butter

1 T chopped parsley

Pat cutlets dry with paper towels. In a large bowl combine flour, garlic powder and pepper. Dredge turkey cutlets in flour mixture, shaking off any excess. Lay cutlets flat and sprinkle evenly with minced sage. Place 1 prosciutto slice on top of each cutlet. (These are great steps for the kids to help with, just be sure they wash their hands after handling the raw poultry!)

Heat oil in large skillet over medium-high heat. Add whole sage leaves and cook for about 15 to 20 seconds. Using slotted spoon, remove sage to paper towel-lined plate and set aside for garnish later. Add half of cutlets to pan, prosciutto-side down, and cook until light golden brown, 2 to 3 minutes. Flip and cook on other side until light golden brown, about 2 minutes more. Transfer to a plate and keep warm under some aluminum foil. Repeat with remaining cutlets.

Pour off excess fat from skillet, reserving about 1 Tablespoon. Add you shallots and cook until they begin to soften, about 4 minutes. Add in you wine to deglaze your pan being sure to scrape up any browned bits on the bottom. Simmer until reduced to about 1/3 cup, 5 to 7 minutes. Stir in lemon juice. Turn heat to low and whisk in butter, 1 tablespoon at a time. Off heat, stir in parsley and season with salt and pepper. Pour over turkey and top with fried sage leaves and extra parsley.

Sauteed Spaghetti Squash with herbs

Alex aka Ma, What's For Dinner — Tue, 12 Jan 2010 17:00:12 +0000

Serves 6 Prep Time: 5 minutes Cook Time: 1 hour 10 minutes

1 spaghetti squash split with seeds removed

1 t olive oil

1 t butter

2 cloves garlic minced

1/4 cup chopped parsley

2 T cup chopped sage

1/4 cup chopped basil

2 T chopped oregano

2 T parmesan cheese

S&P

Preheat your oven to 375. Pour 1/2 cup of water into the bottom of a 13×9 baking dish. Place squash flesh side down and bake at 375 for 45 minutes. Remove and allow to cool slightly.

Scrape down the squash with a fork to create the spaghetti like strings. In a large skillet melt butter with olive oil. Saute garlic for one minute. Add in spaghetti squash and toss to cover with garlic, oil, and butter. Toss with fresh herbs and cheese. Enjoy!

You can also add some marinara sauce to this dish. The kids love it!