I got home *really* late the other day. Ha! Did you notice how I said that like it was a rare occurrence? Anyway, I needed dinner and I needed it now. I had sleep to get to. And a desperately fluffy cat that was giving me the stink eye for being gone for 16 hours and 17 minutes. There’s no sneaking in the back door past Miss Daisy, you know.
I threw open the doors of the ‘fridge and peered inside. Sometimes when I do that I feel like I’ve just stepped onto the set of “Chopped”, except my 5 things are in the ‘fridge, not a wicker picnic basket. And no one is going to be judging me. Except Daisy. I can always count on Daisy to let me know what’s what.
I had roast smoked turkey slices (the thin deli-style meat), Greek yogurt, leeks and crimini mushrooms. Of course I had leeks. When does my ‘fridge ever not have leeks in it? I figured I had about 15 minutes before my head would start to nod and my eyelids require match sticks. My choices appeared to be:
- Eat the turkey and call it good.
- Down the yogurt and pretend it was cottage cheese or something less like dessert. Or just eat it and revel in the fact that it was dessert.
- Ignore that I was hungry and go to bed.
- Cook something.
Here were the downsides to each of those options:
- Boring. And cold.
- Boring. And cold. And for some inexplicable reason, yogurt makes me hungry, so that wouldn’t work.
- Never a good idea. Going to bed hungry is not the path to a great sleep.
- Time and energy.
So I opted to do #4 using as little time and energy as possible. This was the result. Tarragon Turkey with Leeks.
Yum. Yum. Yum. Yum. Yum.
Tarragon does something magical to turkey, you know. If I had to name my herb of the year, it would be tarragon. It totally transforms this 10-minute-dinner from deli-meat dish to terrific turkey taste-fest.
And, if you’re single like me, there’s even better news. You have lunch or dinner for tomorrow already done. Score!
- 1 TBSP coconut oil
- 2 large leeks, thinly sliced
- 7 oz / 200g roast smoked turkey slices, cut into thin strips
- 4 oz / 110g crimini mushrooms, sliced
- 1/2 cup / 4 fl oz. 2% or full-fat Greek Yogurt (DO NOT USE fat-free!)
- 1 TBSP fresh tarragon, chopped
- 1/4 cup Parmesan cheese, grated
- 1 oz / 28g pine nuts
- Heat the coconut oil in, add the sliced leeks and saute, stirring frequently, over medium heat for 5 minutes until leeks are softened.
- Stir in the thin strips of turkey and the sliced mushrooms and continue to saute until the mushrooms and turkey are warmed through - about 3 minutes.
- Gently stir in the chopped tarragon and yogurt.
- Turn the turkey mixture into a casserole dish.
- Sprinkle the Parmesan cheese and pine nuts evenly over the top of the turkey.
- Place under a hot broiler (grill) until the pine nuts turn golden brown. Don't walk away - you'll end up with burnt nuts!