Turkey Gyros 2 tablespoons of water 1 pound of ground turkey 1 teaspoon of salt 1 tablespoon of lemon juice ½ teaspoon of dried oregano leaves ½ teaspoon of ground cumin 2 cloves garlic, crushed ¼ teaspoon pepper 2 tablespoons of canola or olive oil 1 small onion, chopped (about ¼ cup) 2 cups of shredded lettuce 4 pita breads (6-inch diameter) 1 tablespoon of snipped fresh mint or 1 teaspoon of dried mint leaves ½ cup of plain yogurt 1 small cucumber, seeded and chopped (about ¾ cup) 1 medium tomato, chopped 1 teaspoon of sugar Mix ground turkey, lemon juice, water, cumin, salt, pepper, oregano, onion and garlic. Shape into 4 thin patties. Cook the patties in canola or olive oil over medium heat, turning frequently until done, about 10 to 12 minutes. Split each bread with a knife halfway around the edge. Separate to form a pocket. Place patty in each pocket. Top with lettuce. Mix snipped mint, sugar and yogurt. Stir in the cucumber. Spoon onto lettuce. Top with tomato. Wild Rice Soup 1 medium carrot, coarsely shredded 2 medium stalks of celery, sliced 1 small green pepper, chopped 1 medium onion, chopped (about ½ cup) 3 tablespoons of all-purpose flour 2 tablespoons of butter or margarine ¼ teaspoon of pepper 1 teaspoon of salt 1 cup of water 1½ cups of cooked wild rice 1 cup of half-and-half 1 can (16 ounces) of chicken broth ¼ cup of snipped parsley 1/3 cup of toasted slivered almonds How to Cook Wild Rice: Wash 1 cup of wild rice by placing in wire strainer. Run cold water though it, lifting rice with fingers to clean thoroughly. In a 3-quart saucepan, heat 2½ cups of water, the rice and 1 teaspoon of salt, if desired, to boiling stirring once or twice. Reduce heat. Cover and simmer until tender, about 40 to 50 minutes. Cook the rice for about 30 minutes. Add ¼ cup of water, if the rice seems to be sticking to the saucepan. Remove rice from the saucepan and set aside. Stir and cook the carrot, celery, green pepper and onion in butter in 3-quart saucepan until the celery is tender, about 5 minutes. Stir in pepper, flour and salt. Stir in chicken broth, water and wild rice. Heat till boiling. Then reduce heat. Cover and simmer, stirring occasionally, about 15 minutes. Stir in the almonds, parsley and half-and-half. Heat just until hot (do not boil). About Wild Rice: Wild rice is the seed of grass that grows in the marshes. It has a distinctive, nutlike flavor and is dark green and brown in color. Because it can more expensive than other rice like white rice or brown rice, it is sometimes combined with white rice or brown rice to save on cost. One cup of uncooked wild rice equals to about three cups of cooked rice. Wild rice is considered a grain. Some other grains include bulgur, barley, kasha and cracked wheat. Michael Russell Your Independent guide to Recipes [http://recipe-guides.com] Article Source: http://EzineArticles.com/?expert=Michael_Russell
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Wild game meats are becoming increasingly popular on dinner tables and restaurant menus, not only due to their lower fat and cholesterol content, but also because they are easy to cook. More and more people are trying such wild game meats like buffalo meat, ostrich meat, alligator meat, and even rattlesnake meat, which are all available via online specialty sources. However, the big question most consumers have is – how do wild game meats taste? As developers of one of the top online websites about wild game meats, we’ve tried just about every type imaginable, in various recipes. While you won’t hear us utter the phrase “it tastes just like chicken”, we’ll give you our own personal taste descriptions for 6 popular wild game meats. Buffalo (bison) meat is much like beef with a few notable exceptions.
Buffalo meat is considerably leaner than beef and contains 30% less fat. Buffalo burgers and buffalo steaks benefit from cooking at lower heat levels, and tend to be a denser texture vs. beef. What that means is a serving of buffalo meat will tend to fill you up faster than a regular burger, for example. Buffalo meat is just a bit sweeter than beef as well. It can be cooked exactly the same way as beef, and can easily be substituted in recipes. Alligator meat has been a staple of Florida menus for years, with good reason. Alligator meat tastes great! It’s usually served as tenders or nuggets, but is also available to consumers as steaks. With a taste similar to veal, alligator meat is a white meat with roughly the same consistency as chicken breast but denser in flavor and somewhat more chewy, but not tough.
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Wild game and exotic meats are surging in popularity due to their great taste and health benefits compared to traditional cuts of meat. They are also versatile and easy to prepare as burgers, steaks, chops, and stews. Let’s take a closer look at a few new varieties you’ll want to try.
If you’ve never tried wild game or exotic meats, you’ll be pleasantly surprised at their great taste and ease of preparation. Bison meat is probably the most common variety available, but many others can also be purchased through specialty online retailers. In addition to their mild flavor, exotic meats are much healthier for you than traditional cuts of meat like beef, pork, or even chicken. They are exceptionally low in fat, cholesterol, and calories.
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