Tuesday, July 18, 2006

Lick-Your-Plate-Clean Good

I discovered this combination this afternoon. While I expected that it would be good, I wasn't prepared for just how wonderful this gustatory delight turns out to be !

ground turkey
cooked kidney beans
lime juice
tomato sauce (the kind found next to the tomato paste on the grocery shelf, not spaghetti sauce - although actually, spaghetti sauce might work too, if it's a vegetarian style)
barbecue sauce (a sweet type)
garlic powder (not garlic salt, but ground dried garlic)
cheddar cheese (sharpness to taste - I used medium sharp, but extra-sharp would also have been tasty)
fresh spinach leaves, washed

One serving:
Grate or dice one ounce of cheddar cheese, set aside.
Brown about four ounces of ground turkey, in a patty or loose, liberally sprinkling with lime juice while cooking.
Heat two thirds of a cup of kidney beans to piping hot. In a medium bowl, combine the beans, a tablespoon of butter, a quarter cup of tomato sauce, two tablespoons of barbecue sauce, and a half teaspoon of garlic powder (or more for garlic lovers such as myself - I actually used a full teaspoon). Mix well.

While still warm, spread the bean and tomato sauce mixture on a dinner plate. Crumble or spread the hot turkey on top, and then sprinkle on another teaspoon or two of lime juice. Add the cheese.
On top of the cheese, spread a half cup of sauerkraut, and then a cup and a half of fresh spinach leaves.

Holy Hannah, that's good eating !
It also helps to prevent flu, scurvy, heart disease, and cancer, but in this case those are secondary benefits.


Blogger Brit said...

Wot, no suet?

I live a few miles from Cheddar and have never heard the well-known cheesy produce of those parts described as 'medium sharp'.

We call the strong stuff 'mature', or if it's powerful enough to knock a tramp's socks off, 'extra mature'. Mmmmmm...extra mature.

July 19, 2006 1:48 AM  
Blogger Harry Eagar said...

Actually, we can get something allegedly cheddar in mild, medium, medium sharp and sharp.

Also, surplus. (Well, I cannot get this kind, as I am not indigent.)

There is a plant in Minnesota that was built for the sole purpose of making surplus cheese, something like 500,000 tons per year, I recall.

Is this a great country or what?

July 23, 2006 2:59 PM  
Blogger Oroborous said...

Well, surplus cheese stores much better than surplus milk, so a surplus-cheese-making factory makes some sense...

As a youthful recipient of surplus cheese and peanut butter, I can state with authority that it's not bad. Nor is it very good.

July 23, 2006 11:53 PM  

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