Tuesday, June 18, 2013

Mangia Mondays #2

Coming off another great weekend, I was happy to wake up to another day with sunshine. The house was relatively quiet with Mary and Josh at work plus David working on his schedule for his time before heading back to Christendom. Even with it being Monday, I had a smile on my face as I folded laundry and baked the weekly batch of bread. This smile was due to a few different things. 
First, we are going to be the recipients of a new-to-us dining room table that seats TWELVE. even as the kids grow and start to leave the nest, we are doing more entertaining. I am looking forward to not having to borrow tables from work. The table that we've owned for the last 15 years belonged to Grandma Pitalo, and it will be heading over to Cari's apartment. This also means we'll be getting Cari's table to use on our front porch. I love having my morning coffee outside, and a table means I can read, eat breakfast or even blog while sitting on the porch.
Secondly, I won something! That's right, I actually won a The Thirsting's Companions of the Lamb CD from Maia over at from little hands. Not only am I excited to have something to give to David for graduation (shhh...don't tell him), but I have enjoyed their songs too. Thanks, Maia, for not only a fantastic blog- be sure to check it out if you haven't yet- but for making this Monday a winner!
Lastly, I've been waiting to make turkey curry on flatbread for a month. As I finally had all of the  ingredients, it was on today's menu for our afternoon meal. It got rave reviews from everyone as being "just spicy enough" and "really delicious". We had some avocados that needed to be used, so I made up some guacamole to go with it- not very Indian, but it did add a nice flavor. Here's the recipe:

Here's the recipe:
Turkey Curry on Flatbread 
(adapted from EveryDay with Rachael Ray Magazine
  • 1/4 cup grape seed oil, divided
  • onion, chopped
  • 1 tablespoon curry powder
  • 1 teaspoon granulated garlic
  • 1 pound ground turkey
  • 1/2cup feta cheese, crumbled
  • 1 cup plain Greek yogurt 
  • Grated peel and juice of 1 lemon
  • 2 tomatoes, coarsely chopped
  • 1/4 cup cilantro, finely chopped
  • Salt and pepper
  • 4 Greek-style flatbread (we used Papa Pita from Cash & Carry- they're the best next to from scratch)
  • Guacamole, if desired

  • 1. In a medium skillet, heat 2 tablespoons oil over medium heat. Add the onion, garlic and curry powder and cook, stirring, until the onion is softened, about 5 minutes. Add the turkey and cook, breaking up the meat with a spoon, until browned, about 5 minutes. Stir in the cheese until blended. Remove from the heat and stir in the yogurt, lemon peel and lemon juice; set aside.
  • 2. In a small bowl, mix the tomato, cilantro and remaining 2 tablespoons oil; season with salt and pepper.
  • 3.  Place a warm pita on each plate, top with the turkey curry, tomato salad and guacamole, if desired. Fold over and enjoy!

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