With all my food allergies, protein is difficult sometimes. And since I live alone, most meats except for individual things like pork chops or chicken pieces are always too much for one meal. So when I find turkey tenderloins, I always buy several packages and freeze the tenderloins individually. And then look for new and different ways to cook them. If you have an air fryer, this is so easy and quick. Otherwise, it could be cooked in the oven but it’ll just take a little longer. Of course, the essential thing about tenderloins, whatever type of animal they come from is not overcooking them and drying them out. This air fryer method worked very well for that. And, of course, this rub works on any protein, not just animal. And try mixing it up with different herbs and spices.
Preheat air fryer at 400 degrees for about 5 minutes.
Spray the air fryer basket with non-stick spray.
In a small bowl, combine:
1 teaspoon paprika
1 teaspoon garlic granules (or powder)
1/2 teaspoon dried thyme
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1 teaspoon dried sage
1/2 teaspoon onion powder
Using paper towels, dry:
2 turkey tenderloins
Once dry, rub with:
1-2 tablespoons olive oil
Then sprinkle the rub mixture over the tenderloins being sure to coat both sides. Using dry hands, rub the herb mixture into the tenderloins. Place in the air fryer basket and cook for 12-15 minutes. Turn and repeat. Check turkey temperature (should be at 165 degrees) before removing. Let rest about 5 minutes before slicing.
Here’s a one dish wonder that’s very easy to make and so delectable to eat. When we don’t want to heat up the oven on these hot summer nights, this is a great recipe to fall back on. It’s pretty simple to make and takes very little time, less than a half hour to prepare. The addition of the garlic and shallots adds some flavor as well as heat (we’re talking over a tablespoon of minced garlic here). This would also work well with skinless boneless chicken breasts or pork tenderloin.
First, dry off using paper towels, one:
1 pound (approximately) turkey tenderloin
Then slice it in half lengthwise to expose the tendon running down the middle (that tough white string). Remove the tendon, easier if you cut the tenderloin so that the tendon is on the outer part of one half. On a plate or pie plate (I used a paper plate) combine:
2 tablespoons gluten-free all purpose flour
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon garlic powder
Whisk to make sure the herbs are even throughout the flour mixture. Dredge each half of the turkey tenderloin in the flour mixture, on both sides. In a 12″ skillet, heat over medium high heat:
1 tablespoon olive oil
When the oil is shimmering, add the turkey pieces, lower the heat to medium and saute the turkey on each side for approximately 3-5 minutes or until firm, turning once.* Remove from the skillet and add:
1/2 to 3/4 cups chicken (or turkey) stock (start with 1/2 cup and add more if the mixture needs thinning after the next step)
Scrap the bottom of the skillet to release the browned bits left from the turkey. Mix together:
1 cup dairy-free milk (I used oat but for a creamier texture, use a non-dairy creamer)
1 1/2 tablespoons gluten-free flour
Whisk to combine before adding to the skillet. Stir the ingredients to mix thoroughly and continue stirring until the sauce thickens before reducing the heat to low, about 2-3 minutes. Add the turkey pieces back into the sauce and simmer for several minutes to reheat the turkey. Serves 2-4.I served mine over brown rice but it would pair just as well with mashed potatoes, mashed sweet potatoes, quinoa, sorghum or millet, or even a puree of root vegetables.
*The amount of time needed to cook the turkey will depend on the thickness of the turkey slices.
My father managed a dairy farm so beef was a staple in our family. My mother used to make beef and pea pods, always one of everyone’s favorites. Here’s my version using turkey tenderloin rather than beef. Serves 2-3.
Into a gallon food storage bag, add:
2-3 tablespoons arrowroot
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon ground black pepper
Shake (close first) to combine and then add:
6-8 ounces turkey tenderloin, cut into slices (about 1/8″ thick)
Seal and shake to coat the turkey with the arrowroot mixture. Put in the refrigerator for at least 1 hour but up to overnight. When ready to start cooking, heat a 12″ skillet over medium heat with:
1 tablespoon olive oil
When shimmering add and saute until slightly softened:
1 medium onion, cut in half and then thinly sliced
2 teaspoons minced garlic (2 cloves)
1 large or 10 baby carrots, thinly sliced on the diagonal
5 celery stalks, thinly sliced on the diagonal
6-8 ounce bag of pea pods, remove the strings and then cut into several pieces on the diagonal
1 medium sweet bell pepper, sliced thin
In a 2 cup bowl, combine:
1 cup soy sauce substitute (if you can have soy, feel free to use soy sauce but reduce to 1/2 cup and increase the stock to 3/4 cup)
1 tablespoon fish sauce
1/2 tablespoon sesame oil
1/4 cup chicken (or turkey) stock
1 1/2 tablespoons arrowroot (or tapioca starch)
1 teaspoon siracha (optional)
Whisk to combine. In a separate skillet, heat over medium heat:
1 tablespoon olive oil
1 teaspoon sesame oil
When shimmering, add the turkey and saute, turning once, until cooked about 2 minutes per side depending on thickness. I had to do this in 2 batches since the turkey shouldn’t be crowded in the pan (we don’t want it to steam!). Add to the vegetables. When all the turkey is combined with the vegetables, stir in the sauce mixture and cook for about 1 minute until thickened and coating all the vegetable mixture. If needed, add more chicken stock by tablespoon. Serve, garnished with sesame seeds and/or sliced scallion greens.
Turkey is easy to overcook producing a dry, not very appetizing meat. If you don’t have a meat thermometer, I would suggest you invest in one. It makes cooking meats, especially poultry, much easier.
Turkey can also be rather bland so it needs help to bring out the flavor. This recipe combines a number of herbs to do just that. If you have time, rub the turkey breast, under the skin as well as on the skin, with the herb rub and then refrigerate for several hours.
Watch the turkey breast carefully while baking and take the internal temperature often after about 50 minutes so that it doesn’t get above 160 on the meat thermometer. This is meant for 2 people but the breast can serve up to 4, just increase the vegetables. As with many of my recipes, feel free to change out the herbs to suit your family’s taste as well as the vegetables – any root vegetables will work in this recipe.
Preheat oven to 350 degrees. Prepare a baking dish a little larger than the turkey breast and spray with non-stick cooking spray or coat with a non-dairy margarine. In a medium bowl combine:
1 large onion, sliced
5-6 celery stalks (I used celery hearts so if you have whole celery, reduce this number), cut into large pieces
12-15 baby rainbow carrots, exclude the orange ones
1 medium sweet potato, peeled and cut into medium-sized cubes*
2 tablespoons olive oil
If some of the baby carrots are on the larger size, cut them in quarters so all the vegetables will cook evenly.Mix the vegetables together to coat them with oil. In a small dish combine:
1/2 teaspoon dried thyme
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1/2 teaspoon garlic granules
1/4 teaspoon dried marjoram
1 teaspoon dried sage
Mix the herbs together to combine.Add about 1/4 of the herb mixture to the vegetables and mix once again. Pour the vegetables into the prepared baking dish. Using paper towels, dry thoroughly:
2 1/2 to 3 pound turkey breast (this is a half breast)
Pull up the turkey skin and sprinkle the flesh with the herb mixture, reserving some for the other side. Rub into the flesh and then fold back the skin onto the meat and sprinkle a little more herb on the skin. Place the breast on top of the vegetables skin side down and sprinkle the remaining herb mixture on the bottom of the breast, rubbing it in. Flip the turkey breast so that the skin side is up. Roast in the oven for approximately 25 minutes per pound or until internal temperature is 160 degrees.** Remove from the oven and place the turkey on a serving platter, loosely cover with foil and let rest for about 10-15 minutes.
Spoon the roasted vegetables into a serving bowl.*** When the breast is rested, cut and serve. If desired, pan gravy can be made with the fat in the pan by adding gluten-free, all-purpose flour until all the oil is absorbed (probably about 2 tablespoons) and then cook the flour for several minutes over medium heat before adding approximately 1 cup of chicken (or turkey) stock for each tablespoon of flour used.Or, for fat free gravy, heat 1 1/2 cups of chicken (or turkey) stock over medium high heat. Whisk 2 tablespoons of gluten-free all-purpose flour into another 1/2 cup of cold chicken stock and whisk into the stock on the stove. Whisk constantly until the mixture comes to a boil and is thickened.
*If your family doesn’t like sweet potatoes, simply add the orange carrots and perhaps some cubes of red-skin or Yukon gold potatoes.
**FYI, my turkey breast was 2.8 pounds and I cooked it for 1 hour and 20 minutes before it reached 160 degrees. Remember it will continue to cook when removed from the oven and covered with foil.
***The carrots weren’t cooked when I removed the turkey so I increased the oven temperature to 425 degrees and cooked the vegetables for about 20 minutes more. This not only cooked the carrots but it also browned the sweet potatoes making them a little crunchy.
Here’s a very easy and quick to put together recipe for dinner. I’m always looking for new recipes for poultry since I eat a lot of it so I was thrilled to find this one that only needed a few small changes. If you can use white wine, use a cup of that in place of one of the cups of chicken stock.
Preheat oven to 400 degrees. Spray or grease (with olive oil) a 10×13 (or larger) baking dish (with 2″ sides). In a 12″ skillet, heat over medium high heat:
1 tablespoon olive oil
While the oil heats, coat:
2 turkey tenderloins (about 1 1/2 pounds)
With about:
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon garlic granules
1/2 teaspoon garam masala (or whatever herb your family likes)
Sear the turkey on all sides, about 2-3 minutes per side. Place in the prepared baking dish. Wash and cut in half lengthwise:
24 ounces fingerling potatoes
Arrange the potatoes around the turkey and sprinkle them with:
1/4 cup chopped scallion (whites only) or shallots
Salt and ground black pepper
In a small bowl combine:
2 cups low sodium chicken stock (or 1 cup stock and 1 cup white wine)
2 tablespoons rice vinegar
Pour over chicken and potatoes. Bake for 40-50 minutes or until internal temperature of the turkey is at least 160 degrees and the potatoes are tender. Let the turkey rest for 10-15 minutes before cutting. Pour any remaining stock* over the meat before serving. Garnish if desired with:
4 tablespoons cranberry compote (see recipe under sauces/condiments/dressings)
Makes 6 servings.
*I thickened the remaining gravy with some gluten-free all-purpose flour.
Alfredo sauce is one of the tastiest things I’ve ever eaten and it’s so easy to make. I know there are a lot of steps but it’s a very easy process, none of the steps (except maybe cutting the spaghetti squash in half! are difficult). I blogged Chicken Alfredo several years ago so just used that basic recipe for the sauce. I’ve taken out the fresh parsley because I now can’t eat it and stuffed it into a spaghetti squash which reduces the simple carbs and calories. Don’t care for spaghetti squash? No problem, just mix it up and use it as a sauce for your favorite pasta. Delicious! Enjoy.
First thing is to cook the spaghetti squash. Cut a small to medium sized one in half, scrap out the seeds (if you have a sugar spoon [with ruffled edge] it works great for this), and coat the flesh with:
1 tablespoon olive oil or olive oil spray
Place skin side down in a baking dish, add just about a 1/2 inch of water to the pan and bake in a preheated 400 degree oven for approximately 30-40 minutes depending on the size of your squash. I know, I know, most on-line recipes say to cook a spaghetti squash for 20-30 minutes. I find when I cook it for that short a time, it tends to be wetter producing more mash and fewer spaghetti strands.
While the squash cooks, make some thick rice milk but blending:
1 cup water
1/3 cup cooked rice (brown or white makes no difference)
Then make the alfredo sauce. Over medium heat, heat:
1/4 cup avocado oil
1 teaspoon finely minced garlic
Be sure the heat isn’t too high, we don’t want to burn the minced garlic which will burn very quickly. When the oil starts to sizzle, add:
1 cup thick rice milk (that you just made above)
1/2 cup non-dairy cream cheese
Whisk to combine which takes a moment since the oil must also be incorporated. I thought about reducing the oil to 1 tablespoon (which you should feel free to do if you’re on a low-fat diet) but it does reduce the richness of the dish slightly. Next whisk in:
1/4-1/2 cup parmesan cheese
1 teaspoon dried Italian herb blend (or oregano, thyme and marjoram)
Whisk constantly until cheese melts. Take off the heat. In a 12″ high sided skillet, over medium high heat, heat until shimmering:
1 tablespoon olive oil (or spray the pan with cooking spray if low fat desired)
When the oil (pan) is hot, add:
1 pound ground turkey
Salt, pepper and garlic powder (1/2 teaspoon salt and garlic powder, 1/4 teaspoon pepper)
Don’t oversalt because the parmesan in the sauce is also salty. Cook, breaking up the turkey into large chunks until cooked but not browned (or it will get too dry). Remove from the heat. Next using a fork, scrap the inside of the cooled spaghetti squash to produce spaghetti-like strands. Try to get as much of the squash out of the shell as possible without breaking or cracking the shell (I did have a large crack in one half and a small in the other and they were still useable). Put the squash into the ground turkey skillet and top with the sauce. Mix to combine. Place the squash shells in a sprayed baking dish and spoon in the turkey/squash/sauce mixture until well filled. Garnish with more parmesan and/or fresh parsley and bake for 15-30 minutes until bubbling. Time will depend on the size of your squash.
Salisbury steak is basically a hamburger with mushroom gravy. Since I don’t eat beef, I had to change it to ground turkey but since I also wanted to make one last meatloaf before it got too hot, I used a meatloaf mixture to make the “steaks”. If you only need a couple of servings of Salisbury steak, use 1/4 or half the mixture for this dish and bake the remainder in the oven as a meatloaf. Feel free to use whatever ground meat you like, or even pieces of tofu would work. I basically used the recipe I published several weeks ago for turkey burgers with zucchini because they stayed so moist and were so delicious.
In the food processor combine:
1 large onion, cut into quarters
1 medium zucchini, cut in half lengthwise and then into chunks
1/2 cup carrots
Pulse until shredded. In a large bowl combine the vegetable mixture with:
1 pound ground turkey
1 pound ground pork OR
1 pound mild/sweet Italian sausage (pork or turkey)
Add to the mixture:
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika (smoked or sweet)
3 teaspoons ground coriander
3 teaspoons garlic powder or granules
3 teaspoons sea salt
1 1/2 teaspoons ground black pepper
1/2 cup non-dairy Parmesan cheese (Optional)
Mix to combine (I used my hands, much easier than a spoon!). Using a 1/2 cup measure, scoop out the mixture and form each 1/2 cup into a burger shape (should make 10-12). In a 12″ skillet heat over medium high heat:
2 tablespoons olive oil
Add the burgers and saute them until cooked through, about 5 minutes per side depending on the thickness, firm to the touch when cooked). Probably have at least 2 batches, perhaps 3 depending on the size. As they are cooked, remove to a plate. Add to the pan:
12 ounces of sliced mushrooms (I used baby bellas)
Cook until softened, about 3-4 minutes over medium heat, stirring often. When the mushrooms are cooked add:
2 tablespoons gluten-free, all-purpose flour
Stir or whisk in so the flour absorbs all the oil. Cook over low heat for 1-2 minutes and then add:
1 1/2 cups chicken stock (or bone broth)
1/2 cup dairy-free milk (anything but soy), unsweetened
Salt and pepper to taste
If you are cooking all the mixture as Salisbury steak, you may need to increase the oil, flour, and liquid to make additional gravy.Cook over medium heat, stirring constantly until thickened, about 2-3 minutes. Add the patties back into the sauce to reheat before serving. Serve over rice, mashed potatoes, or pasta.
I know, more brown food! Just can’t seem to stay away from it. But it really was so delicious!
I don’t think I’ve ever had a moister, tenderer turkey burger! These are very quick and easy with a food processor and more than worth the little effort they take to make. I just wonder why everything I make has to be so brown! Feel free to change up the herbs and spices as well as the vegetables to fit your family’s taste buds. I’m thinking next time perhaps I’ll use some garam masala instead of the smoked paprika. Makes 4 burgers.
First, put in the bowl of a food processor:
1/2 large onion (or 1 small onion), chunked
1/4-1/3 cup carrot pieces (I used shredded carrots)
Mix to combine, I used my hand. Don’t overmix or your burgers will get tough when cooked.Form into 4, 1/2 inch thick patties, they will be soft. Cook in a 10-12″ skillet with 1 tablespoon olive oil over medium heat 5-8 minutes per side until cooked through. Serve with your favorite condiments on your favorite gluten-free buns. I happen to love avocado with my burgers as seen in the photo.
This was a hit at my house last night so I thought I’d pass on the recipe. Another very easy, quick recipe for a delicious dinner. I recommend serving it with a small side salad! Serves 4.
In a high-sided 10″ skillet, heat over medium high heat:
1 tablespoon olive oil
When shimmering add:
1 small onion, diced
1 small sweet pepper, diced
2 teaspoons minced garlic (roughly 2 cloves)
Cook until the onions soften, about 4-5 minutes. Push the onions and peppers to the side and add:
1 pound ground turkey (94% preferably)*
Salt and pepper to taste (1/2 teaspoon sea salt, 1/4 teaspoon ground pepper)
Cook, breaking up the turkey and stirring frequently until the turkey is cooked (no longer pink), about 5 minutes. In a small bowl combine:
1/2 cup sugar-free ketchup (I use Organicville made with agave nectar)
1/4 cup sugar-free barbecue sauce (again, I use Organicville made with agave nectar)
1/2 tablespoon sriracha sauce (sugar-free preferable, I use Yellowbird Blue Agave Sriracha)
1/2 tablespoon vinegar
2 teaspoons mustard (I used stone ground)
1/2 teaspoon chili garlic sauce (Optional)
1/2 teaspoon fish sauce (Optional)**
When turkey is cooked, pour the sauce into the pan and stir to combine. Reduce heat to low, cover and simmer for about 10 minutes. Serve on gluten-free buns, dairy-free cheese optional.
*This recipe could easily be made vegan by substituting a large can of any type of beans, such as Great Northern, kidney, etc. or some diced firm tofu.
**The recipe I used as a template called for Worcestershire Sauce which has soy in it so for flavor and spice I substituted the sriracha, chili garlic and fish sauces. If your family has no problems with Worcestershire Sauce, go ahead and use that instead.
Another way to make curry! And so good but be sure to adjust the curry to meet your family’s tastes. It comes together quite quickly and has very little prep time – just dicing the onion and grating a little ginger.
In a high-sided skillet over medium high heat, heat until shimmering:
2-3 tablespoons olive oil (depending on the fat content of your ground turkey)
When the oil is hot add:
1 teaspoon to 1 tablespoon curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
Heat the spices just until fragrant (10-30 seconds) before adding:
1 pound ground turkey
Cook, breaking up the meat until the turkey is browned and no pink remains. Add:
1 medium onion, diced
2 teaspoons minced garlic
1 teaspoon grated fresh ginger
Mix to combine, reduce heat to medium low and cookuntil the onions are softened, about 3 minutes. Stir in:
2 cups diced potatoes (or if like me you prefer them, sweet potatoes)
1 small can mild diced chiles
1/2 cup water
Cover and cook until the potatoes are fork tender, about 15 minutes. Add:
1 cup fresh or frozen peas
Cover and cook for another 3-4 minutes until the peas are cooked. Serves 4. Serve with either chopped parsley or, as I like, with wedges of fresh lemon for people to squeeze over their curry.
cookingwithoutallergens 