1 cup long grain brown rice
1/2 tsp salt
1/2 tsp curry powder
3 cup water
3 boneless turkey breasts
1/2 lemon, juice of
1/8 tsp pepper
1 large apple, peeled, cored and sliced
2 tbsp sour cream
2 tbsp sesame oil
2 tbsp lemon juice
1/4 cup defatted chicken stock
1/4 cup sesame seeds
2 tbsp fresh dill for garnish
1 lettuce leaves
Directions
Combine rice,1/4t salt, 1/4t curry powder, and water in saucepan.
Cover and cook over low heat 35 minutes. Sprinkle turkey with lemon
juice and pepper. Lay turkey on top of rice during last 20 minutes of
cooking time, turning after 10 minutes. Drain rice. Cut turkey into
strips. Set a few apple slices aside and sprinkle with lemon juice.
Chop remaining slices and combine with rice, turkey, sour cream,
sesame oil, lemon juice, stock, remaining salt and curry powder. Heat
dry frying pan. Toast sesame seeds until browned. To serve, arrange
rice salad on serving plate, sprinkle with sesame seeds and garnish
with dill, lettuce, and reserved fruit slices.
Creative Cooking: Poultry Typed by Carolyn Shaw 1-95
Servings: 4 servings
Apple & Turkey Salad ^ Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Poultry; Salad; Turkey
The History of Recipes
It is possible to trace the history of `recipes` back into ancient history, at least as far back as early Egypt, and maybe even further. However, sadly, these early records were just simple hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe discovered, according to historians are a few tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Later, we have two recipe books which were published in the 1300s : one book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these are not about the curry that is familiar to us all today, but instead descriptions of the types of food prepared by the chefs of the rich and powerful of those days. During the following few hundred years, the rich families of the West competed to serve up the most extravagent meals, and consequentially chefs and their collection of recipes were greatly in demand. Nevertheless, it wasn`t until the nineteenth century that formal cookery and recipe collections became popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to assembling, trying out, and publishing recipes for their fellow cooks to enjoy. By the time we get to the 1900s, cooking publications were highly popular mostly as a result of better eduction, leisure time and having more money. |
We hope you enjoy this Apple & Turkey Salad ^ recipe.
