The Sexy Forever Recipe Bible (87 page)

MARINARA SAUCE

2 tablespoons olive oil

1 medium onion, chopped

4 garlic cloves, pressed

One 28-ounce can tomato sauce

2 tablespoons chopped flat-leaf parsley

1 teaspoon dried basil

½ teaspoon dried oregano

TURKEY

4 turkey cutlets (breast slices), pounded to ¼-inch thickness

1 tablespoon dried rosemary

1 teaspoon dried thyme

Sea salt and freshly ground black pepper

4 tablespoons olive oil

For the marinara sauce:
Heat the olive oil in a saucepan. Add the onion and cook until translucent, approximately 5 minutes. Add the garlic and cook 1 minute longer. Add the tomato sauce and herbs and bring to a boil. Lower the heat and simmer for 1 hour or more.

For the turkey:
Season the cutlets with the rosemary, thyme, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the turkey cutlets—as many as will fit without overlapping. Brown the cutlets on both sides and continue cooking until cooked through, 2 to 3 minutes per side. Cover and keep warm. Repeat with remaining cutlets.

Serve the cutlets topped with marinara sauce.

SERVES 4

turkey sausages with peppers and onions

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

2 large yellow or sweet (Vidalia or Maui) onions, thinly sliced

4 red, orange, or yellow bell peppers, cored, seeded, and julienned

¼ cup olive oil

12 hot Italian turkey sausages

In a large sauté pan over medium heat, cook the onions and peppers in the olive oil, stirring frequently until the peppers are soft and the onions are caramelized, about 30 minutes. Cook the sausages on a grill or brown them in a skillet and serve them atop a heaping mound of peppers and onions.

SERVES 6

turkey meatloaf

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

1 pound ground dark-meat turkey

1 large egg yolk

3 tablespoons chopped flat-leaf parsley

1 tablespoon unsalted butter, softened

½ medium onion, chopped

1 teaspoon fresh lemon juice

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

1 cup chicken stock or broth, preferably
homemade

Preheat the oven to 350°F.

In a large mixing bowl, combine all the ingredients except the stock. Form into a loaf and place in a lightly greased loaf pan.

Pour the stock over the top and bake for 1 hour, basting periodically. When finished, cut into slices and spoon the juices from the bottom of the pan over the meat.

SERVES 4

confit of duck

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

8 duck legs

1 cup coarse kosher salt

2 tablespoons cracked black peppercorns

¼ cup mixed dried herbs (thyme, marjoram, bay leaf)

½ tablespoon allspice berries, crushed

½ tablespoon juniper berries, crushed

6 cups rendered duck fat

6 garlic cloves

Rinse the duck pieces and pat dry. Combine the salt, pepper, herbs, and spices in a bowl. Coat each piece of duck in the mixture and lay flat in a dish, sprinkling the remainder of the salt mixture on top. Refrigerate for at least 2 hours (even better, up to 24 hours).

Wipe the duck pieces free of salt. Melt the rendered fat in a Dutch oven and put the duck pieces in it close together so that the duck is covered with the fat. Add the garlic and simmer very gently until the duck is tender, about 2 hours. When pierced with a fork, the duck should fall off the fork when shaken.

Transfer the duck to a baking dish and add the fat. (Try not to bring any juice with the duck.) The duck should be completely covered with the fat. It will stay preserved in the fat for up to 8 weeks in the refrigerator. To serve, lift the duck out of the fat, then remove and discard any skin or extra fat. Reheat in a 400°F oven for 15 minutes and serve immediately.

SERVES 4

roast christmas goose with port glaze

PROTEIN, HEALTHY FATS, VEGETABLES, FRUIT
LEVEL 1, LEVEL 2