This is one of my favorite turkey dishes.  For those loving turkey as I do, this is a great alternative to the usual ground turkey.  Strips of turkey are dredged in flour and sauteed with sunset colored bell peppers highlighted with garlic and ginger.  This is an assertive dish with lots of flavor.  The sauce echos the flavors of the turkey but is tempered by the apricot preserves.  My store carries turkey breast already thinly sliced for scallopine which is what I use.  However, if you can’t find this, buy a piece of turkey breast and cut it.

By finishing the rice in the oven, it comes out perfectly every time without dragging out a bulky rice cooker or having gluey rice from cooking it on the top of the oven.  It cooks evenly in the oven with no attention…..my type of cooking! Basmati rice is used for its full flavor.  Any type can be used.

The green beans round out this flavor filled dinner.  When I had my retail take out shop, my chef  told me that only the stem end of the bean should be cut off, known as tipping the green bean.  He was right, the end of the grown bean is very attractive and I have done mine this way ever since.  By immediately plunging the cooked beans in ice water it stops the cooking and sets the bright green color.  Toasting sesame seed enhance their flavor and a touch of sesame oil balanced with a hint of lemon makes this the perfect accompaniment. Continue reading Turkey Scaloppine with Apricot Ginger Sauce and Sesame Green Beans