THE OBSERVER & BAKER CITY HERALD — 3B HOME & LIVING TUESDAY, JUNE 16, 2020 TURKEY Continued from Page 1B And here is the weird part: It tasted delicious. Seriously, it was amazing. Maybe it was all the cheese (the manicotti are stuffed with cheese; the ground turkey and sauce go on top). Maybe it was the balance of fl avors. Maybe it was my homemade tomato sauce. But this is defi nitely a dish to feed your family or dazzle your friends at potluck din- ners. The same can be said of my next dish, Tamale Pie. This is a dish that takes all the best parts of a tamale, ditches the corn husks, and makes it into a casserole. Martha Stewart, whose recipe I used, calls it “the of- fi cial casserole of Texas.” That may or may not be — I lived in Texas and don’t remember eating it, but then again I don’t remember not eating it, either. If Texas doesn’t want to claim it, maybe some other state will, because it is outstanding. Think of it as a casserole sandwich. The top and bottom layers are made from cornmeal, with the top embellished with browned Monterey Jack cheese. In be- tween is a heavenly melange of Southwestern fl avors — ground turkey, of course, plus tomatoes, onion, garlic, cumin, oregano, cayenne and more. If you have ribs, it will stick to them. And last, but far, far from least, I looked toward India and made Turkey-Spinach Korma. It is a curry with turkey and spinach, fl avored with garlic, ginger, cilantro and onion, and enhanced and enriched with yogurt. It is a fresh, bright and unexpected take on ground turkey, and about as far from a turkey burger as you can get. 2 teaspoons salt. Whisking constantly, add cornmeal in a slow, steady stream, switch- ing to a wooden spoon if cornmeal becomes too thick to whisk. Reduce heat to me- dium and cook, stirring often, until thick and creamy, about 15 minutes. Stir in butter; cover and keep warm. 2. Preheat oven to 350 de- grees. Lightly butter a 2-quart baking dish. Heat olive oil in a large skillet over medium- high, then add onion, garlic, bell pepper, chile and a pinch of salt. Cook, stirring often, until onion is golden and vegetables are tender, 10 to 12 minutes. Add turkey and cook, breaking up large pieces with a wooden spoon, until cooked Hillary Levin/St. Louis Post-Dispatch-TNS through, 5 to 7 minutes. Stir Ground turkey-spinach korma. in tomatoes and juices, stock, onions and saute until trans- dish. cumin, oregano and cayenne. plus more for dish lucent, about 3 minutes. Add 3. Drain manicotti. In a Reduce heat to medium and ¼ cup olive oil garlic and cook until fragrant, large bowl, combine the cook, stirring, until most of the 1 onion, coarsely chopped 30 seconds to 1 minute. cheddar-Monterey Jack liquid has evaporated and the 3 garlic cloves, coarsely 2. Add ground turkey and cheese, ricotta cheese, ¼ mixture resembles chili, about chopped season with plenty of salt cup of the Parmesan cheese 10 minutes. Stir in olives and 1 green bell pepper, ribs and pepper. Add oregano and egg. Stuff into manicotti season with salt and pepper. and seeds removed, and cayenne pepper, if using. shells; this will be easiest 3. With a wet spatula, cut into ¼-inch dice Cook, breaking up turkey if you use a pastry bag or 1 serrano chile, fi nely chopped spread 1½ cups cornmeal with a wooden spoon, until a reusable plastic bag with into bottom of prepared dish. 1½ pounds ground turkey turkey is all cooked and there a small hole cut out of one Spread turkey mixture on top, 1 (14-ounce) can plum is no pink left. Add undrained corner. Place shells over meat then spread remaining corn- tomatoes, coarsely beans and undrained toma- sauce. Top with remaining meal on top. Sprinkle evenly chopped, juices reserved toes, stir to mix and cook sauce. Sprinkle with remain- with cheese. Bake until golden ½ cup chicken stock until heated through. ing ¼ cup Parmesan cheese brown and cheese is melted, 1 teaspoon ground cumin 3. Remove garlic if you can 4. Cover with aluminum foil ¾ teaspoon ground oregano 35 to 40 minutes. Let stand 15 fi nd it. Serve with plenty of and bake until bubbly, about minutes. Serve with lettuce ¼ teaspoon cayenne rice. Leftovers, topped with 40 to 45 minutes. and garnishes. 8 pimiento-stuffed green a poached egg, are good for olives, rinsed and breakfast. coarsely chopped — Adapted from a recipe in — Recipe from “Martha’s 4 ounces (1¼ cups) grated Taste of Home American Food,” by Martha Monterey Jack cheese Stewart — Recipe by Daniel Neman Assorted garnishes for serving, such as crisp lettuce leaves, chopped Yield: 6 to 8 servings avocado, tomatoes, red onion and cilantro Yield: 4 servings 5½ cups water TAMALE PIE THREE-CHEESE TURKEY MANICOTTI TURKEY-SPINACH KORMA Salt and pepper 1¼ cups yellow cornmeal 1 tablespoon butter, Yield: 4 servings 8 uncooked manicotti shells 1 pound ground turkey ½ large sweet onion, chopped 24 ounces tomato sauce, homemade or your favorite from a jar 2 teaspoons Italian seasoning ¼ cooking onion, chopped (or 1 teaspoon onion powder) 1 teaspoon garlic powder 2 cups shredded cheddar- Yield: 3 to 4 servings Monterey Jack cheese 1 (15-ounce) carton 1 teaspoon oil or butter (more ricotta cheese if not using nonstick pan) ½ cup grated Parmesan ½ cup chopped onion cheese, divided 2 cloves garlic, smashed 1 large egg, beaten 1 pound ground turkey Salt and pepper 1. Preheat oven to 350 de- ½ teaspoon dried oregano grees. Grease a 13-by-9-inch Pinch cayenne pepper, baking dish and set aside. or to taste, optional Cook manicotti according to 1 (15-ounce) can beans: black, package directions. pinto, kidney or cannellini 2. Meanwhile, in a large 1 (14.5-ounce) can diced skillet, cook turkey and tomatoes, preferably chopped sweet onion over fi re-roasted medium heat until meat is White rice, for serving no longer pink; drain. Stir in the spaghetti sauce, Italian 1. Heat oil or butter or oil seasoning, onion and garlic in a large nonstick skillet powder. Place 1 cup of this on medium-high heat. Add sauce in the prepared baking DAN’S TURKEY MESS 1. Bring the water to a boil in a medium saucepan. Add 1 large onion, chopped, divided 1 (2-inch) piece ginger, peeled and chopped (about ¼ cup) 3 cloves garlic 1 tablespoon curry powder ¾ cup plain low-fat yogurt, plus more for serving 1 tablespoon vegetable oil, see note ¾ teaspoon salt 1 pound ground turkey 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry ¼ cup chopped fresh cilantro, plus more for topping 3 cups cooked brown rice, for serving Note: If ground turkey is 99% lean, use 2 tablespoons of vegetable oil. 1. Puree half of the onion, 2 tablespoons water, the ginger, garlic, curry powder and ½ teaspoon of the salt in a food processor or blender and set aside. Mix the yogurt with ¼ cup water in a small bowl and set aside. 2. Heat the vegetable oil in a large skillet over high heat. Add the remaining ½ chopped onion and cook, stirring occa- sionally, until lightly browned and tender, about 3 minutes. Add the turkey and cook, breaking up the meat with a wooden spoon, until lightly browned, about 3 minutes. 3. Add the onion-spice mixture to the skillet and cook, stirring occasionally, until dry, about 4 minutes. Reduce the heat to low and stir in the spin- ach and the yogurt mixture. Cook, stirring, until warmed through, about 3 minutes. Stir in the cilantro and the remain- ing ¼ teaspoon salt. Serve over rice with more yogurt and topped with cilantro. — Adapted from the Food Network BLUE MOUNTAIN REPAIR RV Bringing personalized care to YOU. 'HDOHU )DFWRU\&HUWLÀHG7HFKQLFLDQV 'LVFRXQWIRU$OO0LOLWDU\ )LUVW5HVSRQGHUV It ’s what we do! (541) 624-5800 • GoHOSPICE.com 5LFN 7RGG 360.601.2067 541.786.5095 ($UFK6W8QLRQ25 C LASSIFIEDS Published by The Observer & Baker City Herald - Serving Wallowa, Union and Baker Counties PLACING YOUR AD IS EASY...Union, Wallowa, and Baker Counties Phone La Grande - 541-963-3161 Baker City - 541-523-3673 On-Line: www.lagrandeobserver.com www.bakercityherald.com Email: Classifieds@lagrandeobserver.com Classifieds@bakercityherald.com 110 Announcements PULL TABS ACCEPTED AT THE FOLLOWING BAKER CITY LOCATIONS ࢹBaker City Herald ࢹDollar Tree ࢹBlack’s Distributing ࢹRyder Bros ࢹVFW ࢹBaker Elk’s Lodge ࢹMain Event ࢹLefty’s Tap House ࢹLittle Bagel Shop ࢹBaker City Fire Dept. ࢹHaines Sell-Rite ࢹIdle Hour ࢹSalvation Army 110 Announcements CHECK YOUR AD ON THE FIRST DAY OF PUBLICATION We make every effort to avoid errors, however mistakes do slip through. PLEASE check your ad(s) the first day of publication and call us immediately if you find an error. 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