Salsa, Ground Turkey & Leek Stir Fry

Turkey makes wonderful burrito meat, especially when it is paired with leeks, garlic, cumin, red pepper and salsa verde. Here is the recipe I cooked tonight. I served the turkey with shredded romaine lettuce, grated Parmesan and extra sharp white cheese, and salsa verde, and herbed lentil beans, and steamed corn tortillas.

Salsa, Ground Turkey & Leek Stir Fry

You'll need:

1 pound ground turkey
3 TBS butter
1 large leek, use the green part too! Cut into 1/2 inch slices
1/4 cup salsa verde (green salsa)
1 tsp powdered cumin
1 tsp powdered garlic
1 tsp dark red pepper (non-spicy) If you like it spicy add 1/4 tsp spicy red pepper

Heat 2 TBS butter on cast iron pan on medium heat. Add all of the leek, chopped. Cover and cook until the leek is soft. Then add the ground turkey, salsa verde, 1 TBS butter, cumin, garlic, and red pepper. Stir and cover for 5 minutes. Check meat, break it up and mix with other ingredients. Cook another 2-5 minutes if necessary. Serve in burritos, with a salad, or with nachos.

Quinoa Chocolate Chip Cookies: wheat and gluten free

A wheat and gluten-free treat! These are fun to make with friends or kids.

Mix together:
1/2 cup brown sugar
1/2 cup cane sugar
1/2 cup butter (melted or at room temp)

Add these ingredients to sugar-butter mixture:
2 eggs
1 TBS vanilla
1 TBS milk, or alternative

Mix in separate bowl:
2 cups of Quinoa flakes*, can substitute 1/2 cup for Quinoa flour
1 cup whole oats
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup chocolate chips
1 to 1 1/2 cups walnuts

Mix sugar/butter mixture with Quinoa flake mixture. Place dough on oiled cookie sheet in balls, they will melt down into cookies, unless you use a lot of Quinoa flour, in which case you can make them into cookie shape. Cook until lightly browned. Enjoy with a cup of milk and good company!

*Quinoa flakes are sold in health food type stores as a quick breakfast cereal