There was a sale on ground turkey ($2.99/lb @ Wholefoods!) and Noah said I should buy a bunch for the freezer. So, I bought all that they had on the shelf and brought it home (don’t worry, they only had 5 lbs out). 4 packages went in the freezer and I decided to use one right away. The only problem was finding a way to cook ground turkey that didn’t involve pasta or bread crumbs (I’m making a second attempt at this low-carb diet). While searching and searching I came across a few recipes, and decided to try this one – New Mexican Stew with Ground Turkey and Green Chiles. I was intrigued, yet also apprehensive, about the butternut squash and lime-cilantro combination, that I thought it was worth a shot – despite the fact that the recipe has potatoes, which… is still a carb. oh well, maybe next time. 🙂
This was actually an excellent dish, the lime in the stew was reminiscent of tom yum soup, but not too much to be weird. A nice change from the norm. I also adapted the recipe for what we had on hand and what’s easier to find in a NYC grocery store.
Lime Cilantro Turkey Stew with Butternut Squash
1 lb. fresh ground turkey (or chicken or pork)
1 onion, diced
4 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1 butternut squash, diced
2 large potatoes, peeled, diced
3 medium carrots, peeled, chopped
1 chile pepper
1 quart chicken broth
Sea salt and ground pepper, to taste
juice of 2 limes
1/2 bunch fresh chopped cilantro
Brown the ground turkey in a skillet and pour off the fat, if any.
Add the turkey to the slow cooker and add the onion, garlic, cumin, chili powder, squash, potatoes, carrots, chiles, broth, salt and pepper (everything except the last 2 ingredients). Stir to combine.
Cover and cook on low for 4 hours.
Just before serving, stir in the lime juice and cilantro. Taste the stew and add a dab of sugar, if needed, to balance the spice. If you need a tad more liquid, add more broth. Heat through.