And a recipe.
A couple of days ago I went looking around for some “chicken inspiration”. Mostly on Pinterest and a general Google search. I ran across this recipe and it inspired me to create something similar but different in my own kitchen.
By the way… we harvested the last of the broccoli a couple of days ago and even though we have had broccoli every day for more than a week we are not tired of it yet! I am savoring every single one of the absolute best broccoli I have ever grown and all without pesticides. Row cover was the secret. Cover those broccoli plants up as soon as they go in the ground! And keep them covered. Peek in once in a while to see how they are doing. So anyway there were 15 big perfect heads over about a weeks time and several of them are still in the fridge.
Nothing beats a perfectly fresh head of broccoli right out of the garden, and when it is that fresh it will keep for a week without any sign of aging. There is enough for three more meals one of which will be cream of broccoli soup, then a stir fry with the near last snow peas and likely a pot of steamed broccoli topped with some bits of sharp cheese.
I do have a chicken recipe coming.
And by the way again… you might remember those potatoes we planted on February 5. We are eating potatoes now! The best darn potatoes in the Ozarks! You might not know this but a new potato has this sound. The sound is similar to a perfectly ripe watermelon being pierced by a big sharp knife and then the melon kind of splits and bursts open. Crackles. Well a fresh out of the ground new potato sounds kinda like that. Crisp and full of moisture. The skin is paper-thin and they smell like clean earth and potato.
We harvested about nine plants this afternoon. Half of them were fist size and bigger and the rest would have benefitted from staying put another week. I was afraid the ground was too wet and they would rot. But seeing how good a job the raised beds are doing I am now assured the rest can stay right where they are a little longer and bulk up some more. Fourteen pounds today. Not bad.
For lunch today we had stir fry snow peas and onions followed by a frozen watermelon/banana/oj yogurt smoothie. It was good. The snow peas have slowed way down. If they can hold out one more too warm day they might flower again and give us another flush of peas with the cooler temps next week. They have been delicious!
So maybe you looked over the recipe I mentioned earlier. I had most of the ingredients – all but the cream. Cream is not something I keep on hand. We just don’t use it much. So I made some substitutions and alterations… etc. You know the Moonmooring kitchen motto – do what you will.
So this is what I did.
Sarah’s Chicken, Mushroom Saute in Cream Sauce Recipe
I thawed a small turkey breast left from last fall’s Peace Valley Poultry purchase. When it was still partially frozen I sliced it across the grain into about 6 cutlets, laid them out, and finished thawing in the fridge. The turkey breast weighed about a pound.
I then sliced an 8 ounce package of big crimini mushrooms from Ozark Organics and sautéed them in 2 tablespoons of butter along with 2 large chopped green onions (really big green onions okay), 3 cloves of (our very own) minced garlic and a few sprigs of fresh thyme, a couple basil leaves, couple green stems of oregano and a pinch of red pepper flakes. These seasonings are just suggestions. Stop cooking the mushroom/onion mixture when they give up their mushroom juices. Set this mushroom mixture aside off the heat for now.
I dredged the turkey breast cutlets in flour and salt and pepper.
In a wide skillet I heated about 1/4 cup of peanut oil (use what you want) and fried the cutlets about 2 – 3 minutes on each side. They will not be done. That is okay. Remove the cutlets to a plate and scrape any bits up with a wooden spoon or spatula. Add about 3 – 4 tablespoons of leftover flour and stir it into the hot oil. If you need a little more oil feel free to add it. Cook on low for a few minutes.
Stir in one 14 ounce can of evaporated milk, 1/2 cup chicken broth and cook until bubbly. You should have a light gravy. Gently add the turkey cutlets to the skillet with the sauce. Top with the mushroom mixture, settle the ingredients in with that wooden spoon. Bring to a low simmer. Cover tightly, lower the heat and let it simmer gently for about fifteen to twenty minutes or until the turkey is free of pink juices.
Meanwhile I had Gene scrubbing all the tiniest new potatoes and then simmered them a few minutes until tender. You can drain and add them to the skillet with the turkey cutlets or serve them on the side.
I also steamed two big handfuls of fresh broccoli for exactly 3 minutes, drained, then tossed with a heaping tablespoon of melted butter.
Serve up that whole mess of deliciousness onto big warm plates while it is piping hot and enjoy the bounty of spring!
This might sound like a lot of steps and kind of complicated but it really was not. And it was very tasty! We loved it.