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Recipe Swap: Slow cooker ideal for spring

Slow cooker ideal for spring

The Manitoba Turkey Producers and Granny’s Poultry Co-operative have published a brand new glossy magazine Great Taste Healthy Living this month that aims to get you eating more turkey more often.

It’s also a great guide for using a slow cooker to make easy meals in minutes. Great Taste Healthy Living explains the use of a slow cooker, contains coupons for purchase of turkey cuts and includes 11 delicious recipes that take 15 minutes or less to prepare.

They hope this promotion helps more see how versatile turkey meat is, and to encourage us to eat it more often than as a whole bird on a holiday, said MTP’s communications co-ordinator Krista Pratt.

“We really want to promote turkey for everyday use,” she said. “This is a way to really showcase turkey in everyday meals.”

All the recipes in Great Taste Healthy Living were developed by Chef Jason Wortzman, who says he was inspired from meals he ate while travelling to create some of these dishes. Turkey lends itself very well to recipes that traditionally call for lamb or chicken, Wortzman points out, adding that turkey thighs and drumsticks are also best suited for slow cooker preparation, which is why the dark leg meat is the choice of meat for most of the recipes.

Great Taste Healthy Living makes me want to get the slow cooker out again. I tend to pack it away at winter’s end but this cookbook reminds us how helpful slow cookers are year round for getting quick and healthy meals on the table.

For a farm family, especially in the spring (and fall), this is an ideal way to have a warm, home-cooked and nutritious meal waiting the minute you walk in the door.

Want a copy of your own?

Call Manitoba Turkey Producers at (204) 489-4635. Log on to Granny’s Poultry Cooperative Ltd.’s website www. grannys.ca or Manitoba Turkey Producers’ site at www.turkey.mb.ca.

If you’re at the Royal Winter Fair in Brandon next week stop by Food Manitoba’s booth. They’ll have copies there too.

Turkey Drumstick Cassoulet

  • 1.5 kg Granny’s turkey drumsticks2 tbsp. olive oil1 c. onion, diced2 tbsp. garlic, diced1/4 c. red wine1 796-ml can low-sodium whole tomatoes1 c. homemade or low-sodium turkey or chicken stock1 540-ml can Romano beans, drained and rinsed1/2 tsp. sea salt1/4 tsp. freshly ground black pepper2 c. chopped Swiss chard or baby spinach

Brown drumsticks in a deep frying pan over medium-high heat, then place into slow cooker. Sauté onion and garlic until translucent. Add red wine, simmer for five minutes and scrape the bottom of the pan. Drain tomatoes. Chop and add to pan. Add stock, beans and seasoning, then stir. Add tomato and bean mixture to slow cooker and cook on low for 5.5 hours. Set on high for 20 minutes and stir in Swiss chard or spinach. Serve with mashed potatoes or fresh cooked pasta and parmesan cheese.

Recipe source: Courtesy of Chef Jason Wortzman/Granny’s Poultry Cooperative

Recipe Swap

I received a very nice note from June Nordman of Cypress River recently and she sent us a couple of her favourite recipes too. Thanks, June! Here is one of them.

Amazing Corn Cake

  • 1 can (14 oz.) cream-style corn1/2 c. packed brown sugar3/4 c. sugar3 eggs1 c. vegetable oil1 tbsp. baking powder2-1/4 c. all-purpose flour1 tsp. baking soda1 tsp. salt1 tsp. cinnamon 1/2 c. raisins1/2 c. chopped nuts

In a mixing bowl combine corn and sugars. Add eggs and oil; beat until well blended. Combine dry ingredients. Add to batter and mix well. Stir in raisins and nuts. Pour into greased 13×9-inch baking pan. Bake at 350 F for 30 to 35 minutes or until cake tests done. Cool completely.

  • Caramel frosting4 tbsp. butter or margarine1/2 c. packed brown sugar1/4 c. milk2 to 3 c. sifted icing sugar

Bring butter and brown sugar to a boil over medium heat. Remove from heat. Stir in milk. Stir in icing sugar until frosting is desired consistency. Frost cooled cake. Yields: 12 to 15 servings.

White Bean Turkey Chili

  • 2 450-g pkgs. Granny’s boneless, skinless turkey thighs cut into 3/4-inch pieces2 tbsp. olive oil1 c. onion, fined diced1 tsp. garlic, finely chopped1 127-ml can chopped green chilis1 796-ml can low-sodium tomatoes, chopped and drained1 540-ml can white kidney beans, drained and rinsed1 tsp. chipotle peppers in adobe sauce, chopped (add two more for heat)1 tsp. sea salt2 tbsp. chopped fresh cilantro1 avocado, chopped1 bunch green onions, finely chopped

Heat oil in a pan, lightly brown turkey and onions and then add garlic. Add green chilis, tomatoes, kidney beans, chipotle peppers and salt. Stir together until well blended and then carefully transfer contents of the pan into the slow cooker. Place lid on slow cooker then cook on low setting for four hours. Serve chili topped with cilantro, avocado and green onion.

Recipe source: Courtesy of Chef Jason Wortzman/Granny’s Poultry Cooperative

Prep time: 15 minutes. Cooking time: 4 hours. Serves: 6.

About the author

Reporter

Lorraine Stevenson

Lorraine Stevenson is a reporter and photographer for the Manitoba Co-operator with 25 years experience writing news and features. She was previously a reporter with the Farmers Independent Weekly and has also written for community newspapers in Winnipeg and Manitoba's Interlake.

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