Zesty Turkey

Zesty Turkey (with mushrooms, optional)

• 1 ½ lbs turkey breast, chunked
• 1/4c chicken broth (see notes on broth below)
• 1 red pepper, cut into strips
• 1/3c apple cider vinegar (I would actually use this type of vinegar in this recipe)
• 2 cloves garlic, minced
• 1 onion, cut into thin strips
• Dash of red pepper flakes
• Salt and pepper
• 1 lg pack of white button mushrooms, sliced (optional)

1. Heat up a non stick skillet on medium-high heat
2. Cook turkey in broth until cooked through
3. Add mushrooms, pepper, vinegar, onion, garlic, salt, pepper until peppers reach your preferred softness
4. Serve!

Mushroom Preparation

I know that you are just supposed to lightly brush the dirt/poop off the top of the mushrooms before you cook them but I have issues eating poop. Instead I very quickly wash them off just before I chop and cook them. Because they are not sitting around in water or sitting wet they don’t have a lot of time to soak up all the extra water.

I also don’t really like the woody stems of mushrooms. It is your choice when cooking with mushrooms if you want to use them or not.

Don’t like mushrooms? Give them another try! Cook them long and slow to get rid of the raw mushroom texture (something else I don’t like!).

Apple cider vinegar

Don’t buy into the old folk tales of this “cure all.” Apple cider vinegar is probably just another food. Although some studies have show that acv can actually lower glucose levels, control hunger, and decrease some cancer risks, other medicines and products work better in every case. Acv in large doses has actually been shown to increase certain cancers (as does everything, so don’t knock it out of your diet yet). The truth with this product (as of now), is that it is a food. Use in moderation to add flavor and a zesty kick to salads or recipes.

Broth

I am so sick of hearing professional chefs on tv telling me to make my own broth because it freezes and does not take that long. The truth is, it takes all day, requires many ingredients, and honestly can be replicated with a high quality broth or bouillon.

I suggest using organic when ever possible and either freezing or using the rest of it within a week. Many stores, such as Trader Joe’s, now offer a more condensed form of stock in order to save on bulky packaging.

My absolute favorite broth is Better Than Bouillon. It is condensed, comes in a recyclable jar, and tastes great!

http://www.mothernature.com/shop/detail.cfm/sku/37552