Return meat and juices to the wok, season with chili powder, cumin, coriander, salt and ground pepper. Add remaining 4 tablespoons (1⁄4 cup) of beef stock and stir until hot. Garnish with chopped cilantro. Serve on a hot tortilla with salsa, shredded cheese, shredded lettuce and sour cream.
Nutritional information per serving:
Calories 253 (45% from fat) • carb. 10g • pro. 24g • fat 13g • sat. fat 5g
• chol. 59mg • sod. 574mg • calc. 43mg • fiber 2g
TURKEY WITH SPINACH PASTA
Makes 4 servings
Marinade:
1pound (500 g) turkey breast, cut into 1⁄2 x
1tablespoon (15 ml) cornstarch, divided
1⁄4 teaspoon (1 ml) freshly ground black pepper, divided 11⁄2 tablespoons (7 ml) dry white wine
Sauce:
1⁄2 cup (125 ml) chicken stock, nonfat,
1⁄4 cup (50 ml) dry white wine
1 tablespoon (15 ml) cornstarch
2tablespoons (30 ml) sliced green onions, cut in
2teaspoons (10 ml) minced garlic
1cup (250 ml) julienne or shredded carrots
9ounces (280 g) baby spinach, washed and shaken dry (do not dry thoroughly)
1⁄2 teaspoon (2 ml) kosher salt zest of 1 lemon
To marinate turkey, combine with cornstarch, pepper and 11⁄2 tablespoons (25 ml) white wine and reserve. To prepare sauce, combine chicken stock, wine, and cornstarch and set aside.
Cook pasta al dente according to package instructions; do not overcook. Rinse with cold water and drain. Reserve.
Preheat Cuisinart™ Electric Wok to 325ºF (160°C), add 1⁄2 tablespoon (7 ml) oil and stir to coat.
Reduce heat to 200ºF (90°C), add 1⁄2 tablespoon (7 ml) oil, green onions and garlic. Cook, stirring 15 to 30 seconds, until fragrant; add carrots and stir. Add the spinach and stir to combine. Cook 1 minute until wilted, season with salt. Pour in sauce mixture and cook until slightly thickened 1 to 2 minutes. Stir in turkey and then the pasta, tossing to combine well and heat through. Sprinkle with lemon peel before serving.
Nutritional information per serving:
Calories 453 (30% from fat) • carb. 42g • pro. 34g • fat 15g • sat. fat 4g
• chol. 115mg • sod. 375mg • calc. 120mg • fiber 4g
STIR-FRIED SPINACH
Makes 2 servings
10 ounces (285 g) fresh spinach
1 tablespoon (15 ml) vegetable oil
3garlic cloves, peeled, crushed, but left whole
1⁄2 teaspoon (2 ml) kosher salt
1⁄4 teaspoon (1 ml) freshly ground pepper
Remove tough stems from spinach leaves. Wash 2 or 3 times in fresh water to remove all sand and grit. Drain, but allow some water droplets to remain on spinach leaves.
Preheat Cuisinart™ Electric Wok to 325ºF (160°C); drizzle oil down sides of wok, stir to coat. Add garlic;
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