Wednesday, September 1, 2010


I love to try exotic dishes (as long as I know what they are).  Right now, it'si Indian dishes (I know, very ambitious).  But, with the new foodnetwork show "Arti Parti" - I tweaked her "Sloppy Bombay Joes" and it was yummy - my son just licked the bowl clean.

  • 2 tablespoons of extra virgin olive oil
  • 1 tablespoon of minced fresh ginger and garlic combined
  • A pinch or 2 of dried chili powder (according to taste)
  • 1 teaspoon paprika
  • 1 15 oz. can tomato sauce
  •  Pkg. of ground turkey (1 lb)
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon cumin powder (Arti calls for cumin seed)
  • 1 med. size onion finely chopped/diced
  • 1 med. size shredded zucchini (or red pepper diced)
  • A pinch of dried chili or powder
  • Kosher salt
  • Black pepper
  • 1 teaspoon of honey
  • Handfull of choppled cilantro for garnishing
Making the sauce in a separate medium pan by heating the oil.  Add ginger/garlic mixture until you smell the lovely aroma and is browned a little.  Add the paprika and saute for a few seconds, season with salt and stir in the tomato sauce.  Add a little water (I added a little water to the tomato can).  Bring to a boil, simmer uncovered until the sauce thickens about 15 minutes.

In another pan, heat 2 tablespoons of olive oil, heat the cumin powder and let it sizzle for a few seconds until it subsides (the aroma is wonderful, you want to dab it behind your ears but alas, it's hot).  Stir in the onions, chili powder and shredded zucchini until softened and the liquid has evaporated.  Stir in the turkey, breaking up the lumps, season with salt and pepper, cooked until opaque for about 8-10 minutes.  Transfer the turkey into the simmering sauce scraping all the yummy tidbits and simmer for another 15 imnutes uncovered until the sauce has thickened add HONEY, stir and taste for seasoning.

TRANSFER to a nice serving bowl, garnish with cilantro and serve with slices of french baguette.

I'm hungry now gotta go!

(photo will be posted at a later date)

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