If you’ve been around here for a while, you probably know that I am a vegetarian.
The thing is – I’m not really a vegetarian.
Like so many things in life, people’s diets aren’t black and white. Sure we have lots of boxes that we try to shove people into – Vegan, Vegetarian, Carnivore, Kosher, Pescatarian, Raw, etc… But in my experience very few people actually fit into these boxes. Not only that, trying to make yourself fit into a box can be painful, and for me at least, it’s usually short-lived.
The problem is that, like most people, my actual culinary preferences are complex and ever-changing. It’s simply easier for me to say “I’m a vegetarian” than to say – “I like muscles, but I don’t like bacon. Since I haven’t eaten beef in a couple years my stomach cannot digest it. I hate celery. I can eat a little chicken, but I usually prefer mushrooms. I love beans and avocados even though just 5 years ago wouldn’t have touched them with a 10 foot pole. I feel bad eating tuna, but I do anyway. I love cheese, but I could take butter or easily leave it.” That’s just too much information!
I like the term “flexitarian”, but I’m not sure anyone really knows what that means. It communicates felxibility, but it’s not going to help you if you’re having me over for a dinner party. I don’t want to minimize any moral reasons that people have for becoming vegetarians, and I am sympathetic to them for sure. I just find that it’s easier for me to make choices that make me happy when I feel like I actually have a choice.
Anyway, as you may remember I had the pleasure of hosting my in-laws for Thanksgiving this year. We roasted a turkey breast, and I made stock with the carcass. It was the first time I had cooked meat in years, and I was determined to use every little bit of it. I used the stock and the meat scraps to make this stew – loosely inspired by Bridget Jones, and it turned out beautifully. Funnily enough, even though I’m the “vegetarian” in the house I’ve got this stew all to myself because Dr. Man hates soup. Go figure.
Turkey Curry Stew
(Makes Approximately 8 Servings)
1 Tbsp. Butter, Margarine, or Olive Oil
1/2 Onion, diced
1 gallon Turkey Stock
2 cups Wild Rice Blend
2 Tbsp. Tumeric
1 tsp All Spice
1/2 – 1 tsp. Cayenne Pepper
1 tsp. Garlic Powder
2 cups Potatoes, diced
2 cups Carrots, diced
2-3 cups of Chopped Roasted Turkey or Chicken
1/4 cup Lemon Juice
1/4 cup of Heavy Cream or Milk
In a large stock pot, add onion and butter (or margarine/oil). Saute for a few minutes, then add turkey stock, and bring to a boil. Add the rice and spices, cover, and simmer for 40 min. Then add the potatoes and carrots and simmer uncovered for 15 minutes. Add the Turkey and simmer for another 5-10 min. until the potatoes and carrots are the desired tenderness. Then turn off the heat and add the cream and lemon juice. Serve with sour cream and lemon wedges.
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I can’t wait to try this! We are doing a bit of a repeat on Thanksgiving 2012 when my brother and wife come over…yes a 7 lb Turkey Breast HAS been ordered from our favorite butcher! I think I will make this for the following week (after Dr. Man leaves)! Dr. Man is really crazy not liking soup and I have no idea how he developed that particular dislike…hopefully he will get over that in years to come!