Turkey Robinson

This is a Claire Robinson recipe (I am quickly becoming a fan) from 5 Ingredient Fix. I made her recipe with a few changes...

2 tablespoons garlic-infused olive oil
1 pound ground turkey
Kosher salt and freshly cracked black pepper
2 cups low-sodium chicken stock
1 (5-ounce) bag triple washed spinach
1 (15-ounce) can cannellini beans, drained
1 T corn starch (made into a slurry with a few tablespoons of cold water)
Brown rice or pasta, for serving

Heat the oil in a large skillet over moderately-high heat until hot but not smoking. Add the ground turkey and, using a wooden spoon, break up the clumps and cook until golden brown, 4 to 5 minutes. Season with salt and pepper. Add the stock and scrape up any bits on the bottom of the pan. Bring up to a boil, and then let simmer until slightly reduced, about 10 minutes. Stir in the Cannellini beans and simmer another 5 minutes. Add the spinach and heat through until the spinach is wilted. If there is still quite a bit of liquid, stir in the corn starch slurry and cook until thickened. Season with salt and pepper. Serve over rice or the Rice baked with Shitake mushrooms.


Note: Try adding some red pepper flakes to the turkey for a little spice and finely grate some Parmesan cheese to serve. (I didn't find this was necessary.)

Baked Rice with Shitake Mushrooms

I saw this recipe on 5 Ingredient Fix by Claire Robinson and made it a few days later. Great flavor and so easy.

2 tablespoons unsalted butter or olive oil
8 ounce shiitakes mushrooms, sliced (I used 5 oz.)
2 cloves garlic, minced
1 cup white rice
Kosher salt and freshly cracked black pepper
2 cups low-sodium chicken stock

Preheat the oven to 350 degrees F.

Over moderately-high heat in an ovenproof saucepan, melt the butter until the foam subsides. Add the mushrooms and saute until golden brown, 4 to 5 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the rice and stir constantly until the rice is coated and lightly toasted. Season with salt and pepper. Add the chicken stock and bring up to a boil. Cover with a tight fitting lid and cook on the middle rack in the oven until all the liquid is absorbed and the rice is tender, 17 to 20 minutes. Remove from the oven and let stand, covered, 5 minutes. Fluff with a fork before serving.