Asian Turkey Salad

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More leftover turkey
Creative mind
Thinking
Planning

1. 3 cups Turkey meat, diced
2. 3 small zucchini
3. 3 small carrots
4. 2 stalks celery
5. 1 jicama
6. 1 Tbs sesame oil
7. 1 Tbs peanut butter
8. 2 Tbs lemon juice
9. 1 cup orange juice
10. Salt
11. 1 tsp dried basil
12. 2 Tbs rice vinegar
13. 1 Tbs soya sauce
14. 1 tsp minced fresh ginger
15. 2 Tbs minced garlic

A. Use Saladmaster cone #2 to cut 2-5
B. add 6-15, add 1

Dummy Turkey soup

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Leftover can be good
Just have to cook creatively

1. 1 Turkey Bone, cook in a pot with water = turkey soup stock
2. 2 cups rice
3. turkey meat from the bone
4. 1 package firm bean curb, cubed
5. 1 cup frozen green peas
6. 2 cups frozen yellow corns
7. 1 tsp sesame oil
8. 1 tbs soya sauce
9. 1/2 tsp white pepper

A. Scoop out the bones and get the meat out.
B. Put the rice in soup. (I use the broth to cook the rice on a 2 qt Saladmaster sauce pan.)
C. Add 3-9

Saladmaster Skillet chicken and rice

Cook an easy meal

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A 12. Qt saladmaster skillet
1.
1 lb chicken breast, cut small pieces, seasoned with 1tbs cooking wine, 1tbs soya sauce, 2tsp olive oil

2.
1 onion, chopped
3 garlic, minced
Dash of turmeric powder, nutmeg powder, cinnamon powder, ginger powder, cumin powder

3.
1 16 0z diced tomato
2 cups chicken broth
2-3 cups rice

A. Preheat skillet on 350 degree, brown chicken, turn once. Scoop and set aside.
B. Cook 2. Add 3. Stir. Add 1.
C. When the vapo is clicking, set 250 degree and put timer for 20 mins.