Pineapple Teriyaki Turkey

This recipe is excellent for all of your leftover turkey, though any poultry will do.

Start rice in a pot on the back of the stove. In a fry pan, use whole butter or ghee to fry mustard seed, sesame seeds, cumin seeds, coriander seeds, and coconut powder. Once the butter just starts to brown, slide all of the seasonings into the rice pot, stir once, then cover.

In the same pan add the poultry that has been marinating in pineapple juice, soy sauce, brown sugar, malt vinegar, and flake salt. At this point you can also add your vegetables. I used baby carrots. Cook on medium low for 20 minutes, stirring frequently.




Add frozen peas to the rice, fluff with a fork, re-cover, letting sit for the last five minutes that the turkey is cooking..

In a large bowl, pour in the rice then add the glazed turkey. Dish and enjoy!

Nasi Goreng: Indonesian One Pot Supper

Nasi Goreng is an Indonesian fried rice. Cooked in one pot, the vegetables and meat (usually some kind of fowl) are added to prepared rice and wok fried all together.

We had a ridiculously large turkey this year that I had done in butter and Old Bay Seasonings and it sat staring at me every time I opened the fridge. What a perfect way to use up the leftovers.

I used Jasmine rice, green beans, slivered red sweet peppers, slivered carrots, and yellow and green zucchini. The whole of it was seasoned with minced tomatoes and onions, sesame oil, minced coriander, slivered garlic, turmeric, salt, cumin seeds and powder, slivered ginger, clove powder, 1 tsp of chili paste and a lemon juiced.

Raita and Naan

2 tsp each of yeast and sugar in 1/4 cup warm water, 3 cups of flour, 4 tbls sesame seed oil, and 1 tbls salt

Proof the yeast for 20 minutes. Blend all of the ingredients together. Allow to rise in a covered, oiled bowl for 1 hour. Divide into six even pieces. Pre-heat the oven to 400 degrees and add the cookie sheet to warm. Roll out each piece and lay them on the hot pan. Bake for 10 minutes. Serve hot. Oil,  minced garlic, flake salt, and parsley are great on these!

Raita is slivered cucumber, strained yogurt, juiced ginger, mint, crushed coriander seeds and ground cumin. Blend well and chill before serving. Excellent with spicy dishes.

Super Gyro Shawarma

Art by Anna Rettberg

So by now I should be able to post this and not worry about posting *Spoiler Alert*, right? If you haven't seen it yet, stay till the very end. You never leave a Marvel movie till the projector shuts off. If you stayed, congratulations, you're awesome! I decided to try my hand at making some Super Gyro Shawarma...

2 lbs  lamb fillet (picked up from African Market Halal in the Westside)
3 1/2 oz. tallow, suet or lard
1/4 cup vinegar
1/4 cup olive oil
1 tsp each of nutmeg, cardamom, cinnamon, cumin, ground cloves, allspice, finely ground pepper, mistika (pestle ground gum mastic also called arabic gum), and sea salt

Cut the lamb fillet and fat into very thin strips.

Mix the seasoning together with the vinegar and the olive oil.

Combine the lamb and fat strips in a bowl with the seasoning mixture and let marinate overnight, or at least for three hours.

Homemade pita bread

Heat a large skillet, set to high. Add the lamb and fat strips and cook over high heat until the fat melts and the lamb strips turn brown.

Serve with lemon juice thinned tahini sauce, thinly sliced red onion, thin strips of lettuce, hummus (red pepper hummus from the Lexington Co-op), tomatoes, tzatziki, and cracked pepper all rolled in a warmed fluffy pita bread.