Greek-Style Crockpot Turkey

The market was teaching someone to butcher poultry.  I can tell, because there are suddenly rows of turkey parts at a good price.  It generally happens in October and again in the spring, when they're trying to get rid of the excess holiday turkeys.  I bought a bone-in breast, intending to do a Thanksgiving-style meal.  Then my annual labs came back, and it turned into something much healthier.  It also went into the Crockpot because my schedule changed at the last minute.  I've been wanting to do larger meals in the big one anyway.

I am not a green olive fan.  However, they do fit the flavor profile of the dish.  Lemon, garlic, thyme, oregano, and a few spices round it out.

This did end up tasting primarily like lemon, probably because it cooked for 10 hours instead of the planned 7-8.  Overtime.  The two extra portions I put in the freezer are labeled "lemon turkey dinner".  I discovered that, when lemons caramelize in the slow cooker, they taste like preserved lemons.  That helps future recipe planning a lot.  Adding a touch more salt at the beginning will temper the lemon, or you could simply not use one the size of a grapefruit.

1 Tb olive oil
1 brown onion, thinly sliced
1 15 oz can chickpeas, drained and rinsed
4 red potatoes, scrubbed and quartered
1 split turkey breast, about 2 pounds
1 8 to 12 oz-ish can or jar green olives, drained
*1 tsp dried thyme or 2 sprigs
1 tsp dried oregano, or *2 sprigs
Kosher salt and pepper as desired
*1 or 2 lemons, thinly sliced
2 C water or chicken broth

1.  Early in the day, set up the slow cooker.  First drizzle oil into the bottom and spread around to grease the crock.

2.  Arrange half of the onion slices on the bottom of the crock.  Arrange the potato quarters around the edge.  Set the turkey breast in the middle.

3.  Add the chickpeas, remaining onion slices, and olives, then sprinkle with thyme, oregano, salt, and pepper.  Top with lemon slices.  Lastly, pour the broth or water into the crock.  This water is the conduit that will cook the potatoes.  It's okay that you may not see it under everything.  The turkey will be giving off more juices as it cooks.

4.  Cover and set the slow cooker to high for 4 hours or low for 6-8.  Check the thickest part of the turkey for a temperature of at least 165ºF.  The potatoes should be falling-apart tender.  Everything else either went in cooked or can be eaten raw.

5.  Serve hot, with sides as desired.  I just had steamed broccoli.  You could serve this with salad, rice, pasta, or any vegetable.

Serves about 6

Difficulty rating  π

Red Lentil Tabbouleh

I went looking for a protein base for tabbouleh (tabouli) other than quinoa.  There are a lot of recipes that qualify out there, and this one did not saddle me with a bag of bulgur.  I did change quite a bit, mainly reducing the mint.  And serving it with feta made it non-vegan.

Super King is really going to help me stay on track with my dietary goals.  Aside from the few convenience foods, it's basically a road map for diabetic and heart healthy shopping.  It's been getting a lot of complaints on Nextdoor, from people whining that it's half produce and has a tiny bread section.  They also don't like the parking lot, which is the same one that's been there for the past 50 years without many issues.  The week I went shopping for this salad, parsley was 5 bunches for a dollar.  At that price, I don't need to grow it. 

2 bunches of parsley
dry pint of grape tomatoes
2 Persian cucumbers, or one regular
*2 Tb fresh mint
*1 bunch green onions
3/4 C red lentils
1/4 C olive oil
*3 Tb lemon juice 
*1 Tb pomegranate molasses
*Sumac and *celery salt to taste

1.  Rinse lentils well.  Bring to a boil for one minute in water to cover by half an inch.  Turn off the heat and let sit for about 10 minutes, until lentils are split and softened, but not mushy.  Drain and set aside to cool.

2.  While that's going on, finely chop the parsley and mint.  Slice the tomatoes in half, or smaller if desired.  Dice the cucumbers (peel if not Persian).  Slice the onions into small pieces.  Separately, whisk together oil, lemon juice, pomegranate molasses, sumac, and celery salt.  If desired, add red chili flakes for a spicier salad.

3.  Add the dressing to the lentils and stir to coat well.  In a medium bowl, toss together dressed lentils and the vegetables.  I saw this trick on a YouTube video, and it makes sense.  Legumes tend to have a mild flavor, so the sauce should go on them first.  Chill until ready to serve.  If desired, garnish with crumbled feta cheese.

Difficulty rating  π