Wednesday, November 28, 2012

What's for Dinner?

Photo by: Randy Mayor; Melanie J. Clarke {source}

Turkey Vatapa
Cooking Light, Novemver 2002
Serves 6

If you still have leftover turkey hanging around, this is a deliciously different way to use it up. The recipe notes say: “Vatapa is a rustic Brazilian stew, a fiery blend with beer, coconut milk, and ground peanuts as its base. Made with leftover turkey, it's a snap to prepare. Vatapa can be made up to 2 days in advance; keep it covered in the refrigerator. It will thicken as it sits; just add a little water. Seed the jalapeño pepper to tame its heat.” I’ve substituted peanut butter for the ground peanuts and it was just fine. 

1 teaspoon peanut oil
½ cup finely chopped onion
3 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1 jalapeño pepper, minced
1 cup water
1 (28-ounce) can no-salt-added diced tomatoes, undrained
1 (12-ounce) can light beer
¼ cup unsalted, dry-roasted peanuts
3 cups chopped skinned cooked turkey
½ cup light coconut milk
½ cup finely chopped fresh parsley
½ cup finely chopped fresh cilantro
1 tablespoon fresh lime juice
½ teaspoon salt
½ teaspoon black pepper
Cilantro sprigs (optional)

Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 2 minutes. Add ginger and jalapeño; sauté 30 seconds. Stir in water, tomatoes, and beer; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

Place peanuts in a spice or coffee grinder; process until finely ground. Add ground peanuts, turkey, and coconut milk to pan, stirring to combine. Increase heat to medium. Bring mixture to a simmer; cook 5 minutes, stirring occasionally. Stir in parsley, cilantro, juice, salt, and black pepper. Garnish with cilantro sprigs, if desired.

SLO Classical Academy is not affiliated with the above mentioned business.


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