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Tomato food with turkey meat

Tomato food with turkey meat

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We wash and cut the turkey meat into suitable pieces and fry it in hot oil (I put it after I cooked it beforehand because it was country turkey and the meat is stronger).

After the meat has browned a little, put the onion (finely chopped or scales) and let it harden. After it has become clear, add the peppers and let it cook for a few more minutes.

Peel the tomatoes, cut them into small pieces and add them over the onion and pepper, season with salt and pepper, add the bay leaf and let it simmer for 15-20 minutes. at the right fire.

When the food is ready, add the crushed garlic and dill and let it boil for a few more minutes.

It can be served both hot and cold! GOOD APPETITE!

Lentil dish with tomatoes and vegetables, Italian recipe Lenticchie in umido

Lentil dish, with tomatoes and vegetables, according to the Italian recipe Lenticchie in umido, presented in the form of a video tutorial, in which you will discover one of the tastiest fasting recipes with lentils. In the article below you can find the video recipe, the list of ingredients with exact weights, the number of calories / serving.

Recently, a challenge launched by the famous Cirio canned tomato brand also came to me: cook Italian! The challenge was addressed to me Chef Antonio Pasarelli, who told me to choose a recipe that reminded me of Italy. I was happy and accepted right away. I thought it would be really easy, considering how much I love Italy and Italian cuisine. At first, it never crossed my mind that exactly this love for Italian cuisine is, in fact, the trap! What to choose?

What to cook? I am tempted by so many dishes that I could cook one by one every day, for years and years! I thought of a different approach: what ingredients did I discover in Italy? Well, it was artichokes! I liked it so much that I came home with a whole bag! That's when I posted Romanian artichoke recipe. But where do I find artichokes now? No, there must be something else. And I remembered: in 2005, during my first trip to Italy, I ate lentils for the first time! The common lentils, which I did not discover here, but in Italy. The ingredient being chosen, I still had to choose the recipe. And because we are fasting, I thought that many readers would like a fasting recipe. I decided to have a fasting lentil dish, in tomato and vegetable sauce, which in Italy is very well known as lentil in umido.

Other Italian recipes you can find on my blog

The long list includes: lasagna recipe, made with homemade sheets, recipe for delicious spaghetti carbonara, prepared according to Chef Claudio Gargiolli's recipe, recipe for wonderful pasta all & # 8217Amatriciana or that of delicious rolls, of the surprising and I tasted Roman tripe, is added today and the modest and amazingly tasty recipe of lentil in umido. You will see, it contains only simple and cheap ingredients, but it must be fresh and of very good quality. All the Italian recipes I have published can be found with one click here. You can find the promised low lentil recipe immediately after the list of ingredients, in video format, and at the end of the article a surprise awaits you.

1 kg turkey breast (any other type of meat can be used just as effectively)
3-4 onions, 4-5 cloves of garlic, 2 lemons
olive oil, mustard, tomatoes
sweet pepper, oregano, marjoram, cumin, salt, pepper
1 bowl of french fries or baked, cut into strips
For tzatziki sauce see the recipe here
glue or pita

Crush the garlic cloves over which you put 2 teaspoons of mustard and 10 tablespoons of olive oil, one at a time, stirring, until it reaches the consistency of a mayonnaise. Add spices, parsley, lemon juice, salt and pepper to taste. Finely chop the onion, the meat into thin strips or into cubes. Put the meat and onion in a pan, pour the sauce over them and leave them in the oven until the meat becomes crispy. Glue meat, tomato slices, tzatziki sauce, potatoes, wrap the glue around the mixture and serve with gusto!

Wholemeal pasta with minced turkey meat

A self-respecting housewife, when she cooks pasta, can get out of any gourmet trouble, in the sense that she has something to eat, something warm on the table and the hungry people around the table will be satisfied and why not, even crunchy.

Of the declared gourmets! Pasta, besides the fact that they cook quite quickly and are delicious when they are well prepared, have the advantage of saturating you quickly and keeping you hungry, with quantities consumed, not exactly considerable.

Why eat pasta?! Not all day & # 8211 hello, as Kg are deposited. In my family we cook all kinds of white & wholemeal pasta, with various ingredients (carrot, spinach, etc.) or durum wheat pasta, of different shapes and / or with different fillings. We go by the idea that pasta is an ingredient often used in the diet of athletes to ensure the strength needed for the effort they put in and a clear mind for what they do.

From around the world gathered, watching and reading! If we look at Italians, big consumers of pasta, we do not discover obesity cards. Even the Asians and their big consumers of pasta, it is true that they are cooked with all kinds of ingredients, they do not boast an exaggerated number of obese people.

What does my family's recipe book look like when it comes to pasta? A not negligible advantage is that pasta can be cooked in any way. We cook pasta according to simple recipes. inherited & # 8211 macaroni with meat like my mother used to make, macaroni with cheese like at home, macaroni with meat, cheese and cheese, feathers with cheese, sour cream and cheese, baked spaghetti with minced meat and eggplant like my sister does.

Of the more pretentious chefs when considering the final aspect of the dish! I was in doubt for a long time until I decided to cook wholemeal pasta or black flour. Seeing them on the shelves in the market, they seemed ugly in color (maybe because of the packaging, in my opinion, unsuitable for advertising the product) and I thought that the final preparation can only come out dark in color. I have always believed that you eat with your eyes and chew with your mouth.

Ingredients needed in the recipe: wholemeal pasta (I used feathers), minced turkey, smoked cheese / parmesan / mutton, greenery (dill and parsley) onion, garlic, olive oil / poultry oil, coarse salt, peppercorns, chicken eggs, fresh butter, tomato juice / tomato paste.

Boiling pasta.

The pasta is boiled in water with coarse salt as long as the manufacturer recommends on the package.

It is not wrong if the cooking takes 1-2 minutes less. The final preparation will be harder to chew, without being unripe.

The ready-cooked pasta is put in a strainer, to drain the water.


  • wholemeal pasta (feathers),
  • minced turkey meat,
  • chicken eggs,
  • mutton / parmesan / smoked cheese,
  • fresh butter / poultry oil,
  • tomato juice / tomato paste.

The chef's secret! Ready-cooked pasta should not be washed under cold running water. Leaving them unwashed, the pasta will continue to boil / soak through its own stored heat.

Preparation of the filling for pasta.

What turkey meat do we buy? I do not buy ready-cut meat, regardless of the bird / animal. I'm buying turkey meat, vacuumed & # 8211 special packages for chopping, with meat on the back of the turkey and on the lower thighs. It also goes with the meat removed from the lower thighs (the cheapest and with less fat), bought whole, have patience to remove the long bones. wide and many. Chop the meat in the house at the old meat grinder, where I periodically sharpen the knife and the grill. At least I see and I know what meat he chops.

Fry the minced meat in poultry lard together with finely chopped onion, 2 cloves of thinly sliced ​​garlic / crushed in garlic cloves and a few slices of red pepper (not mandatory), for the color of the filling.

In the hardened meat, add chicken eggs, fresh and a little Telemea cheese given on a large grater. Add the finely chopped greens (dill and parsley).


  1. Mincing turkey meat at the meat grinder / food processor.
  2. Boil pasta in boiling water to which a teaspoon of coarse salt has been added. The cooked pasta is drained in a sieve. Do not wash under cold running water.
  3. Harden turkey in poultry lard with finely chopped onion, garlic slices and a few slices of red pepper.
  4. Add chicken eggs to the mince, mutton topped on a large grater, finely chopped greens. Season with coarse salt and freshly ground peppercorns. Homogenization mixture.
  5. Grease with baking lard / fresh butter, heat-resistant baking dish.
  6. Put layers of boiled and drained pasta and the minced turkey filling in the baking dish. The last layer is pasta. Add tomato juice / tomato paste on top.
  7. Place the baking dish in the hot oven of the stove at the right heat.
  8. When the pasta starts to brown, take the baking dish out of the stove oven and sprinkle the mutton on the large grater. Put the baking dish back in the stove oven and continue baking the dish until the cheese melts.
  9. The baking dish taken out of the stove oven is left uncovered, on a wooden plate to rest the preparation for 10-15 minutes, during which time the preparation becomes musty again.
  10. The dish is served hot on heated plates with a seasonal salad.

The mixture is finally seasoned with coarse salt and freshly ground peppercorns. It is not wrong to add a little thyme and / or a paprika / sweet pepper powder.

The mixture is homogenized using a wooden spoon.

Preparing the preparation for baking.

Grease a heat-resistant baking tin with fresh butter / lard. In the form of baking, put layers of cooked and drained pasta and minced meat hardened together with onions and garlic, mixed with chicken eggs and sheep's milk on a large grater.

In the baking dish, the last layer is made of pasta. Place tomato juice or tomato paste diluted with a little warm water on top of the preparation prepared for baking.

Bake the dish in the oven.

Place the baking dish in the hot oven of the stove at the right heat.

Attention! He's cold and doesn't have a mouth to shout! When the preparation is almost ready to bake (the liquid no longer drips on the edge of the pot, but it has not dried either), remove the baking dish from the stove oven using kitchen gloves. Sprinkle sheep's milk / Parmesan cheese / smoked cheese on top.

The preparation is reintroduced in the oven of the stove until the cheese added on top melts.

Sprinkle finely chopped greens (dill and parsley) over the preparation.

The preparation is left to rest for 10-15 minutes, during which time the sauce (meat and tomatoes) will penetrate the pasta, softening them.

Serving the dish.

The dish is served hot on heated plates with greens sprinkled on top. Anyone can add tomato juice.

A cooked pepper salad goes well with this dish.

Such a simple and delicious dish can not miss a cold beer.

Why prepare wholemeal pasta / black flour pasta? The culinary experiment I did led me to think that I would try other recipes with wholemeal pasta / black flour pasta. The reason ? The final preparation is delicious, although it is not good-looking, it seems that the pasta has browned too much. It is possible that the fire was too big in the oven (not for nothing did I think badly of the current stove). I will try not to get a dark final preparation. I have some ideas and they come to me when I start cooking pasta. The first option & # 8211 without tomatoes or to use yellow tomato juice.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Don't avoid pasta. If you don't like wholemeal pasta, you can use white flour pasta or even spinach / carrot pasta. Try this recipe and you will not regret it.

Baked eggplant with minced meat, garlic and tomato sauce & # 8211 Turkish recipe

Baked eggplant with minced meat, garlic and tomato sauce & # 8211 Turkish recipe Fırında patlıcan kebabı. Baked meatballs and eggplant slices with tomato, pepper and garlic juice. Eggplant au gratin. Baked eggplant kebab or grill.

I kept telling you that I love eggplants and that I cook them in many ways, not just in the form of the classic eggplant salads. I like fried or baked eggplant, au gratin (plain or stuffed), breadcrumbs or moussaka.

This baked eggplant recipe with minced meat, garlic and tomatoes is a classic Turkish one. Her name is " Fırında patlıcan kebabı ” & # 8211 means baked eggplant kebab . We found that "fırında”Means oven when I researched Turkish pot recipes with meat, vegetables and cheese & # 8211 see here.

Eggplants (eggplants) have arrived in our country on the Turkish chain. They first became popular in the Southeast and then spread throughout the country. Baked eggplant goes well with garlic, tomatoes, peppers but also with minced meat and, especially, with a lot of olive oil.

It is the famous Turkish recipe Imam Bayldi (Imam fainted) in which eggplants are filled with vegetables (fasting), sprinkled abundantly with olive oil and then au gratin in the oven & # 8211 see here.

In the case of this recipe, baked eggplant with minced meat, meatballs (kofte) also appear in the equation. They are traditionally prepared from beef or lamb, but you can also adapt the recipe with minced pork, chicken or beef-pork mixture. I really like minced pork because it is fatter and tastier and the meatballs come out much tenderer. For this reason, no oil needs to be added to the recipe. In some areas of Turkey, oriental spices are put in this minced meat: sumac, cumin (not cumin!), Biber chicken and fenugreek. Try them if you have them at hand and you are used to their flavors. I put biber pulp (or Aleppo pepper) & # 8211 a kind of paprika with moderate speed. These spices can be found online & # 8211 for example here.

There is also a version of this eggplant kebab that is fried on the grill or in a grill pan. In this case, the tomato sauce no longer appears. You will see below how I proceeded. I tell you from now on that the baked ones were much tastier.

From the quantities below it results approx. 8 servings of Baked eggplant with minced meat, garlic and tomato sauce. The recipe is inspired by a popular video on Youtube & # 8211 you can find it at the end.

Wash the chicken breast well, wipe off excess water, then cut into suitable pieces (according to preference). Season with salt, pepper, paprika, spices and mix well with a little oil. Leave it to cool for about half an hour (maybe even longer, I only had that available).

Take a tray that is sprinkled with oil and place the pieces of meat.

Peel the onion and cut it into slices. As well as the garlic, clean and cut into slices. The capsicum is washed and cut into strips. Peel a squash, grate it and slice it. All this is placed over the pieces of meat, sprinkled with rosemary oil, seasoned with salt, pepper and bird spices.

Place the tray in the preheated oven at 190-200 degrees C, for approx. 10 minutes, then remove and pour the wine. Cover the pan and bake again for 30 minutes. It can be checked even faster and the meat is sprinkled with the sauce from the tray. When it is almost done, pour the tomato sauce into the pan and put it back in the oven for another 10-15 minutes, at 180 degrees C.

Serve with golden potatoes prepared as follows: peel the potatoes and cut them into four lengthwise. Put them to boil in salted water and, when they are almost cooked, drain them and put them in a tray. Sprinkle with a little oil, season with salt if needed and sprinkle the potato greens. Place the tray in the oven at 200 degrees C, until nicely browned and slightly crispy. You can insert the potato tray with the steak.

Serve with your favorite pickles, we preferred beetroot salad and pickles.

Saute the meat and onion with 2 tablespoons of oil, as shown in previous recipes, until well softened.

Celery is cut into 1 cm thick slices, they overlap and cut into sticks 2 cm wide. Cook the celery separately, with 2-3 tablespoons of oil, covered, over low heat, or in the oven, still covered, adding a teaspoon of water, until soft, without porridge.

After cooking, mix the celery and meat. Dilute the flour with the tomato juice and pour it into the pan, filling the sauce with water (to include the meat and celery) and letting it boil for a few minutes, to bind.

The food can be served plain, sprinkled with finely chopped parsley, or straighten a tablespoon of sour cream beat with a tablespoon of cold water and then mix with the food, as soon as the pan is removed from the heat salt to taste.

Recommendations for you and your home

5.6L Digital TimeSelect

Oven bowl, lid, enameled cast iron, 2.84L, round, turquoise

Fruit and vegetable juicer B1700, Red

super good! I've made peas without dill, wine. super good recipe.

dantes (Chef de cuisine), February 23, 2018

Marieta_Pall (Chef de cuisine), November 24, 2014

peas are my favorite vegetable in my kitchen, they are cooked weekly.

Ionut Popa, September 5, 2014


Simionescu Mihaela, September 5, 2014

Cristina Plesa, August 13, 2014

Lucian Mirza, August 12, 2014

I like to cook I will use the recipe

Baron_Floriana (Chef), July 2, 2014

I also made peas, but instead of turkey breast I put sausages, a delight

Lacramioara Jorda, June 1, 2014

It looks great to make you want it.

Piper Beatrice, February 7, 2014

Dragomir Valerica, October 27, 2013

buenaaaaaaaaaaaaaaaaa ,, I like peas a lot

Carla Oana Stefoane, October 27, 2013


Christmas Cristina, October 27, 2013


Carla Oana Stefoane, October 27, 2013

Lazar Gabi, September 19, 2013 (Chef de cuisine), June 28, 2011

Thanks Licuta! Thanks Mira! Thanks Mirey! Thank you Maria! I kiss you and wish you a beautiful week!

Why prepare turkey recipes at Thermomix

Turkey meat is low in fat, 100 g of meat containing about 160 calories, rich in vitamins B6, B12, niacin, riboflavin and selenium, as well as essential body minerals such as iron, zinc, selenium and phosphorus and its cooking by healthy methods of the Thermomix keep its properties intact to a large extent.

100 g of turkey meat contains about 32 g of protein, which makes it a good source of essential amino acids. Eating turkey meat helps lower cholesterol.

A serving of turkey meat provides the body with 65% of the recommended daily intake of protein. Lean, skinless, oven-cooked, steamed or sauteed turkey meat in Thermomix has the lowest amount of saturated fat or cholesterol of all types of meat and is recommended in the diet of both adults and children.

Turkey meat can successfully replace any other type of meat in most dishes and is an ideal alternative if you want a healthier lifestyle and a lighter diet. If there is a recipe that you really like, but that contains a different type of meat, you can use turkey without problems, but you have to use the correct Thermomix settings.

Turkey meat can be prepared in many ways, and when served it goes well with all types of side dishes or sauces, so you have the freedom to experience unique combinations of flavors and flavors.

What to eat today: Tomatoes and peppers stuffed with turkey

Here is a delicious dish: Tomatoes and peppers stuffed with turkey, from Anisoara67.


10 fat burners, 10 large and hard tomatoes, 3 tomatoes for pepper caps, 1.5 kg minced turkey meat, a cup of rice, an onion, 2 eggs, a large bunch of dill and parsley, salt, pepper, a tablespoon dehydrated vegetables without salt, olive oil

Method of preparation

Wash the peppers and tomatoes then remove the peppercorns from the seeds through a small lid made with a knife, cut the tomatoes on top with a lid without peeling off the tomatoes and then clean the core with a teaspoon.

Knead the minced meat well with finely chopped onion, chopped greens, cup of rice, spoon of dehydrated vegetables, eggs, salt and pepper to taste. This composition fills each pepper and tomato separately.

In a wider and taller pan, place the first layer of stuffed peppers, which I made with each lid of tomatoes, then place a layer of tomatoes on top, placed with the lids down. Chop the whole core of tomatoes with a knife, pour over it, fill with water, add a teaspoon of salt and olive oil then cover the pot and bring to a boil. From the first boil, turn on the heat slowly and let it simmer for 45 minutes. Serve warm sprinkled with greens or sour cream.

Video: Κουνέλι στιφάδο και πώς να καθαρίσετε κρεμμυδάκια χωρίς κλάματα! - Rabbit stifado