Hello hellooooo! How is everyone doing out there? I have been a little bit busy lately and that’s why I haven’t been able to upload any new recipes. However, Winter is almost here and we need to be ready for that cold, don’t we?
Confort food is exactly what our body will crave for when the low temperatures hit so here I am with one of my personal winter recipes. This will keep our stomachs full and warm and will make us feel that “confort” we are talking about.
As I made out this dish on my own I guess I need to call it by a name so I chose:
“Padi’s Turkey Stew”
For 3-4 people (or3-4 full tupperwares haha):
- 500-600 g of spiced turkey (use toffu instead if you’re vegan or vegetarian)
- 3-4 carrots
- 1 and 1/2 onions
- 1 tin of white beans
- 1/2 bottle of soy sauce
- 2 full spoons of olive oil
- A pinch of salt
First thing you wanna do to make this Turkey Stew is, of course, chopping your veggies in small, or not that small chunks. If you are a “I-do-not-like-veggies” person then maybe you should get it finer than I did. Otherwise, you can go ahead and get creative.
In addition to the veggies, I also like to cut the turkey in smaller pieces. Of course you can leave it as it is but I just find them too big compared to the rest of the ingredients and I like to eat this dish only with my spoon so this way you won’t need a knife afterwards. That’s more or less the result of all the chopping.
Let’s heat this up!
After so much chopping it’s time to take out our biggest frying pan, the deepest one I would say, and heat it up with a bit of olive oil on it. Around two table spoons will do. Once you see it’s hot, add up all the veggies and leave it for about 20 minutes to a low-medium heat. Remember to add a pinch of salt so that it cooks faster.
I’d also recommend that you cover it with the pan lid so that it doesn’t burn or toast; we wanted it to go soft and tender slowly. Only then, incorporate the turkey to your pan and stir until it mixes up perfectly with the veggies. Cover it again with the lid and leave for about another 15 mins until everything is nicely cooked.
Don’t spill the beans
If you value your time or you simply find days are not long enough as I do you might also choose pre-cooked beans as I did. In that case, it’s very important you rinse them and wash all the excess of salt they come with.
For this step you just need to empty your beans pot in a strainer and put them under tap water for a while. Then leave them for a while to dry and they’ll be ready.
Sweet Stew, sweet-heart
While you’ve been doing it, our veggies and the turkey should be cooked more than enough. This means all the sweetness is due to arrive. Before incorporating the beans to the mixture, go ahead and pour half of your soy sauce bottle (if it’s the same size as mine) and turn up the heat so that it cooks for about 5 minutes.
Only after those 5 minutes it will be time to finally adding the beans to the pan and mixing it all up together until it looks as the gigantic and maybe too-full pan you can see on the picture above.
Have it anywhere you want
If you managed to get this far, congratulations!!! You have your Padi’s Stew Turkey ready to serve or, as it was my case, to store in my cute tupperwares which are always with me around Madrid.
So here you have two ways of serving this wintery and sweetening dish:
Well guys, that’s all for today’s post. I hope you found it useful whether it is to warm up this cold winter, to sweeten up your tuppers or for your Thanks Giving dinner.
Yes!! That’s it! This could be your own personal version of the typical stuffed Turkey with blueberrie jam you see every year on your table (if you are from the States) or in the movies (if you are not American). I bet you will, at least, surprise your mom when you tell her you are cooking this year. Am I right?
Anyway, I hope you all had an amazing 24th of November, whether you are celebrating Thanksgiving day or not!
See you guys in my next post!! Thank you all!! 😉