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.
Northeast Oregon Classifieds
will cheerfully make your
correction & extend your ad 1 day
Fax:
La Grande - 541-963-3674
Baker City - 541-523-6426
110 Announcements
You too can use this
ATTENTION GETTER!
Ask how you can get your ad
to stand out like this!
114 Self-Help
Group Meetings
AA HOTLINE
Questions: Call 541-624-5117
www.oregonaadistrict29.org
Check out our classified ads.
THE DEADLINE
for placing a
CLASSIFIED AD
is 11:00 A.M.
ONE BUSINESS DAY
BEFORE PUBLICATION
Publication Days:
Tuesdays
Thursdays
Saturdays
AA MEETINGS
Wednesday Nights, 7-8:15pm.
Fort Union Grange Hall, corner
of McAlister & Gekeler Lanes.
For more info, call 541-786-1222
AL-ANON Attitude of Gratitude.
Wednesdays, 12:15-1:30pm.
Faith Lutheran Church. 12th &
Gekeler, La Grande. 541-786-
2051
DEADLINES:
LINE ADS:
Monday: noon Friday
Wednesday: noon Tuesday
Friday: noon Thursday
DISPLAY ADS:
2 Days Prior to
Publication Date
114 Self-Help
Group Meetings
114 Self-Help
Group Meetings
BINGO
Sunday ࢹ 2 pm - 4pm
St. Frances DeSales Social Hall
2235 1st St., Baker City
Info: (541) 523-2114
AL-ANON, Cove. Keep coming
back. Mondays, 7-8pm. Calvary
Baptist Church. 707 Main, Cove.
NARCOTICS
ANONYMOUS:
Monday, Thursday, & Friday
at 8pm. Episcopal Church
2177 First St.,
Baker City.
OVEREATERS ANONYMOUS
Tues., Noon - 1 PM
Baker County Library
(Archive Room)
2400 Resort St
541-540-5326
CELEBRATE RECOVERY
Calvary Baptist Church
2130 4th Street
Baker City, OR
EVERY THURSDAY
6:30 - 8:00 PM
DO YOU HAVE....
HURTS, HABITS
and/or HANG UPS?
12 Step Biblical Support
Harvest Church
3720 Birch St. Baker City
Thurs., 6:30 - 8:30 PM
LA GRANDE NOW HAS A
GAMBLERS ANONYMOUS
MEETING!
Every Friday Night @5pm, 2107
Gekeler Ln, LG, Church of Christ
basement. For more info please
call 971-219-8411
NARCOTICS ANONYMOUS
Goin’ Straight Group
Meetings:
Mon., Tues. Thurs. & Fri.
Start at 8 PM
Episcopal Church Basement
2177 1st Street, Baker City