Five-Spice Turkey Cutlets with Sichuan Noodle Salad

A new way to have turkey,  or chicken if you prefer.  I really enjoyed this noodle salad with broccoli.  From Food and Drink Magazine Autumn 2016

NOODLE SALAD
2 cloves garlic, finely grated on rasp
1 tbsp (15 mL) finely grated ginger
2 tbsp (30 mL) tahini paste
2 tbsp (30 mL) smooth peanut butter (not natural)
1 tbsp (15 mL) light brown sugar, packed
¼ cup (60 mL) soy sauce
3 tbsp (45 mL) rice vinegar
1 tbsp (15 mL) sriracha sauce, or to taste
3 tbsp (45 mL) sesame oil, divided
1 bunch broccoli
12 oz (375 g) fresh chow mein noodles
2 green onions, thinly sliced

TURKEY CUTLETS
1½ lbs (750 g) boneless skinless turkey breast, sliced ½ inch (1 cm) thick
1 tbsp (15 mL) salt
1 tsp (5 mL) Chinese five-spice powder
Vegetable oil for brushing

1 tbsp (15 mL) toasted sesame seeds
1 hot red chili pepper, thinly sliced
1 cup (250 mL) loosely packed cilantro leaves

1 For the noodle salad, whisk garlic, ginger, tahini, peanut butter and brown sugar in a mixing bowl. Gradually whisk in soy sauce, vinegar, sriracha and 2 tbsp (30 mL) sesame oil until emulsified. Set aside.

2 Cut the broccoli into small florets. Peel stems and cut into julienne. Cover and refrigerate stems.

3 Bring a large pot of salted water to a boil. Add broccoli florets. Cook until al dente, 2 minutes. Transfer with a slotted spoon to a bowl of ice water. Cool, drain and dry on paper towel.

4 In the same pot of water, cook noodles according to instructions on package—they should only take a few minutes. Drain in colander. Run cold water over noodles, tossing with tongs, until cool. Drain again. Transfer noodles to a large mixing bowl and toss with remaining 1 tbsp (15 mL) sesame oil.

5 Add broccoli florets, stems, green onions and enough dressing to generously coat. Mix and refrigerate until ready to serve.

6 Preheat barbecue to high.

7 Place turkey cutlets on baking tray. Mix salt and five-spice powder in small bowl. Season turkey cutlets to taste with mixture. Brush lightly with vegetable oil.

8 Clean and oil barbecue grate. Grill turkey until cooked through, 2 minutes per side. Sprinkle salad with sesame seeds, chili and cilantro. Serve with turkey cutlets.

Summer Peach Cake

This is much better with fresh fruit but if it is out of season canned will suffice.

2 cups sliced or dices peaches (or plums)
2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground allspice
1 egg
1/4 cup firmly packed brown sugar
1/2 cup oil
3/4 cup buttermilk
1 1/2 vanilla extract
Icing sugar

• Grease an 8 inch square baking pan; dust lightly with flour.  Slice peaches, then set them aside.  In a bowl, combine flour, baking powder, baking soda, salt and spices.  In a second bowl, beat egg and sugar.  Add oil, vanilla and buttermilk.  Stir in flour mixture.  Fold in peaches.
• Pour battre into prepared pan.  Bake for 45 minutes in 350 oven.  When cake shrinks from the sides of the pan, you can remove it.  Finish cooling the cake on a rack.  Serve this delicious dessert with a dusting of icing sugar and a scoop of ice cream.  

Cucumber, Mango and Black Bean Salad

Love this refreshing salad!  Good as a side or a meal on its own.

1 seedless cucumber, washed and cut into 1/2 inch dice
1/2 medium mango, cut into 1/2 inch dice
1/2 cup canned black beans, drained and rinsed
2 tbsp fresh lime juice
2 tbsp orange juice
1 tbsp finely chopped fresh cilantro
1/2 tsp salt
1 Jalapeño pepper, seeded and finely chopped (optional)

• In a large bowl, toss cucumber, mango and black beans.
• For dressing:  In a small bowl, mix lime and orange juices, cilantro, salt and pepper.  Pour over cucumber mixture and toss well.  Let stand 10 minutes for flavours to blend.

Roasted Squash Salad with Maple Apple Cider Vinegar

I love roasted squash so trying this recipe from Food and Drink magazine was an obvious choice.  I changed around a few things to suit my tastes like changing the arugula salad to a spring mix.  The big surprise for me was the amazing taste of the sweet and sour reduction of the syrup and vinegar.  I am a big fan of this.

1 medium size acorn squash, washed
1 tbsp olive oil
salt to taste
1/4 tsp chili flakes
1/2 cup maple syrup
1/2 cup apple cider vinegar
1 clamshell (142 g) spring salad mix
1 small apple, cored and very thinly sliced
1 cup extra smooth ricotta cheese
1/2 cup shelled, salted pistachios, roughly chopped
Salt and pepper to taste

1. Preheat oven to 400 F.  Line a baking sheet with aluminum foil.
2. Slice squash in half lengthwise, seed and stem it, then cut each half into 1/2 inch wedges.  Place on baking sheet and toss with oil, salt and chili flakes.  Roast for about 25 minutes, flipping halfway through, until squash wedges are slightly browned.  Set aside to cool.
3. In a small pot over medium heat, combine maple syrup and vinegar.  Let reduce down to a thin syrup, about 10 to 15 minutes.  Set aside to cool.
4. When you are ready to serve, lay out a base of salad, layer on roasted squash and apple slices, then small spoonfuls of ricotta dotted about.  Drizzle with syrup, sprinkle with pistachios and season generously with salt and pepper.

Serves 4 to 6