Edith’s version of Ground Turkey Casserole
base recipe thanks to Dr. Alan Christianson – author of “Adrenal Reset Diet”
I have changed some ingredients such as the oil. He was suggesting macadamia or rice bran oil, both of which I am not in favour of plus I often interchange the cannellini beans or chickpeas for the navy beans.
Time saving tip: If you are you time pressed and don’t have the 25-30 minutes it takes to prepare this deliciously scrumptious meal from scratch, consider making it in the morning and just reheat it at night. Another option is to use already cooked quinoa and buy ready-diced cabbage and carrots in order to cut down on your preparation time.
My family, included extended family, loves this dish – bon appetite.
Preparation time: 25-30 mins; 5 mins if you have pre-prepared veggies
Cooking time: 25-30 mins.
- 2 full tablespoons of ghee (clarified butter)
- 500g of minced turkey
- 1 cup of diced sweet onion
- 1 cup of navy or cannellini or chickpea beans, rinsed
- 1 tin of coconut milk
- ½ teaspoon of sea salt
- ½ teaspoon of freshly ground pepper
- 1 teaspoon of turmeric
- 1 teaspoon of ground coriander
- 1 ½ cups of shredded carrots
- 1 ½ cup of asparagus (cut into 3cm length) or green beans or snow peas
- 3 cups of shredded white cabbage – or more if you want to bulk it out
- 1-2 cups of pure water
- 2 cups of cooked quinoa or 1 cup of uncooked quinoa
- Put the onion in a large casserole dish with the ghee and sauté gently
- Add the turkey mincemeat and brown
- Add the beans i.e. cannellini, chickpeas or navy beans
- Add the shredded carrots and cabbage
- Add the quinoa cooked or uncooked
- Tin of coconut milk and 1-2 cups of water
- Sprinkle all the herbs and spices over it
- Cook for 20 mins
- Add the snow peas or asparagus after 20 mins and cook for a further 5 minutes until nice and crisp
CoolWellbeing Foundation May 2015