Indian Spiced Ground Turkey with Potatoes and Spices (Keema Alu)

Ingredients

• 2 tablespoons canola oil
  
• 1 medium onion, finely chopped
  
• 4 cloves garlic, minced
  
• 4 teaspoons grated peeled fresh ginger
  
• 4 teaspoons ground cumin
  
• 4 teaspoons ground coriander
  
• 2 teaspoons dry mustard
  
• ¼ teaspoon ground red pepper
  
• ½ teaspoon red pepper flakes, or to taste
  
• 1 pound lean ground turkey or ground beef
  
• ½ cup chopped lightly drained canned tomatoes
  
• 1 ½ teaspoons kosher salt
  
• 12 ounces boiling potatoes, cut into ½-inch cubes
  
• 1 cup boiling water
  
• 2 tablespoons chopped fresh parsley
  

Directions

1. In a medium sized skillet brown the turkey or ground beef. Drain and set aside.
   
2. Heat canola oil in a large skillet over medium-high heat. Add the onion and cook until golden brown, 5 to 8 minutes. Add the garlic, ginger, cumin, coriander, mustard, and ground red pepper. Stir to combine. Add the browned meat, canned tomatoes, and salt, stirring thoroughly to ensure spices coat meat; reduce heat and cook for 5 minutes.
   
3. Add the potatoes, water, and stir to combine. Bring to a boil and simmer for 20 minutes, or until potatoes are fork tender. Uncover, add the red pepper flakes and increase the heat; cook until most of the liquid is evaporated. Sprinkle with parsley and serve. Serves 4.   

Recipe adapted from Joy of Cooking

Strawberry Pomegranate Sorbet

Ingredients

• 1 cup sugar
  
• 1 cup pomegranate juice
  
• 1 tablespoon lemon juice
  
• 1/2 tablespoon cornstarch
  
• 3 cups (about 1 lb) fresh strawberries
  

Directions

1. Combine sugar and juice in a medium saucepan. Stir over medium heat until sugar is completely dissolved.
   
2. In a small dish, whisk together cornstarch and lemon juice. Add to pomegranate mixture. Bring to a simmer and cook for 5 minutes or until slightly thickened. Remove from heat.
   
3. Wash and trim strawberries. Puree in a blender or food processor until smooth. Transfer to a heat-proof bowl. Slowly pour in warm pomegranate mixture, stirring to combine, and allow to cool to room temperature. Cover and refrigerate. When mixture is thoroughly chilled, freeze in ice cream maker according to manufacturer's directions. Transfer to a freezer-safe container and freeze until firm.  

Recipe courtesy of Love and Olive Oil

Happy Father’s Day!

 

 

We celebrated Father’s Day with one of my Dad’s favorite meals, Mama Jean’s Spaghetti 

(recipe in the works…)

 

 

Garlic Bread

 

 

Tossed Salad

 

and...Banana Pudding

 

 

Happy Father’s Day Daddy!

Love,

Ellen