Grain and butternut squash salad

I made decadent cupcakes yesterday. I mean it… these are good but so darn rich. So I made a grain based salad for dinner tonight, to make myself feel less guilty.

8 oz farro
4 cups chicken stock
1 butternut squash
1 pack of turkey breast strips
1 bunch green onions
juice of one lemon
small handul italian parsley
2/3 cup apple juice sweetened dried cranberries
1/4 tea spoon smoked paprika
salt and pepper
1 tea spoon honey
8 table spoon olive oil


1. Pre-heat the oven to 400F.
Peel the butternut squash. Cut in half and remove the seeds. Then cut into cubes.

2. Toss with 1 to 1 1/2 table spoon of olive oil and a good sprinkle of salt and pepper. Put on a baking tray in a single layer.

3. Put in the oven until tender but still holding it’s shape, about 20-25 minutes. Allow to cool.

4. Mean while, combine the farro and chicken stock.

5. Bring to a boil then lower the heat. Cook, uncovered until all the liquid is absorbed, stirring once in a while. It took me about 30-35 minutes. Transfer to a large bowl and allow to cool.

6. Cut the turkey into cubes. Heat 1/2 table spoon to 1 table spoon oil in a skillet. Cook the turkey with the smoked paprika and a bit of pepper.

7. Roughly chop a small handful of Italian parsley and add to the cooled farro.

8. Add the cranberries.

9. Finely chop the green onions and add to the salad.

10. Add the cooked turkey.

11. And as much of the squash as you care for. I added about half of the baking sheet.

12. In a different bowl, whisk together the lemon juice and honey. Add the remaining 6 table spoon of olive oil in a drizzle while whisking.

13. Add the dressing to the salad and mix well to combine.


Bacon wrapped Turkey breast

A bit of a franken-turkey creation. Delicious and does not taste like Christmas dinner. Sometimes that’s all you really want out of turkey.

Ingredients :
1 turkey breast
2 tea spoon garam masala
a few broken arms of a star anise
1 pack of bacon



1. Grind the spices.

2. Remove the skin from the turkey. Rub with the spices on all sides then cover and allow to marinate in the fridge for at least 4 hours.

3. Pre-heat the oven to 375F. Wrap the turkey in bacon and put in a roasting pan.

4. Cook for 1h30-2h or until internal temperature reaches 165. You can raise the heat to 400F for the last 10 minutes if the bacon is not crisp enough.

5. Allow to rest, slice and serve.

Mini pitas with “asian spiced” turkey stuffing

These are deceptively filling… about 3 mini pitas makes a very satisfying meal.

mini pitas
1/2 cup hoisin sauce
6 table spoon tamari sauce
1 1/2 tea spoon sriracha
2 tea spoon brown sugar
1 table spoon peanut oil
1 lb ground turkey
1 cup cashews
1 small yellow onion, diced
5 cloves of garlic, pressed
1-2 inch of fresh ginger, grated
3 green onions, sliced
salt and pepper.


1. Heat a dry skillet over medium heat. Pour in the cashews and toast for a few minutes.

2. Set aside to cool.

3. In a large skillet, warm the peanut oil. Add the onion, garlic and ginger and cook until the onion is translucent.

4. Add the ground turkey. As you cook the turkey break any clumps apart with a wooden spoon.

5. Meanwhile, combine the hoisin, sriracha, tamari and brown sugar in a bowl.

6. Once there is no more pink in the turkey pour in the sauce,

7. Mix well into the meat and allow to reduce for a few minutes. Chop the cashews and add to the skillet. Cook for a few minutes more. The cashews will drink up the sauce.

8. Add the green onions, stir in and remove from heat.
add greenonions

9. Allow to cool for a few minutes, then  carefully stuff into the mini pitas.