* Crossposted from: [MME] Gourmet
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Barbecued indian spice turkey
 Categories: Indian, Poultry
      Yield: 6 Servings
 
      1    Turkey breast, boned and
           -halved, partially frozen
      1 c  Plain nonfat yogurt
      1 tb Minced seeded jalapeno chili
      1 ts Ground cumin
    1/4 ts Cayenne pepper
      2 ds Nutmeg
      1 ds Garlic powder
 
  Trim halved turkey breast slices of all fat and skin. Butterfly meat
  by using a sharp knife, starting in center of one long side and
  cutting in half to within 1/2" of second long side; open meat like a
  book (using partially frozen turkey makes this process easier). Set
  meat flat on a platter.
  
  Mix together yogurt, chili, cumin, pepper, nutmeg, and garlic powder
  in a small bowl.  Rub mixture over turkey, cover, and chill overnight
  (or at least 2 hours).
  
  Prepare barbecue.  Grill meat 4 inches from heat source until cooked
  through, about 4-6 minutes per side. Let stand for 5 minutes, then cut
  diagonally into slices. Serve with a rice salad. Makes about 6
  servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Beets and carrots with west indian spices
 Categories: None
      Yield: 1 Servings
 
      1 lb Beets (about 4 medium)
      1 lb Carrots, sliced
      2 tb Grated fresh gingerroot
    1/2 c  Brown sugar
    1/2 c  Orange juice
    1/4 c  Cider vinegar
        x  Grated zest of 1 orange
    1/2 ts Ground cinnamon
    1/2 ts Mace
 
  Wash the beets well and cut off the leaves, leaving an inch or so of
  stem. Cover with cold water, bring to a boil and simmer, covered
  until tender, about 40 minutes. Drain and cover with cool or lukewarm
  water. When cool enough to handle, slip off the skins. Cut the beets
  into slices or chunks.
  
  Peel and cut the carrots into slices or chunks, resemling the beets
  in size and
  
  style.  Steam or boil in lightly salted water about 5 minutes or until
  tender but not soft. Drain.
  
  Combine the ginger, sugar, orange juice, vinegar, orange zest and
  spices in a saucepan and bring the mixture to a simmer. Cook until
  thickened. Simmer the cooked beets and carrots in this sauce for
  about 5 minutes.
  
  Note:  Alternatively, you may bake the beets in a foil-covered pan for
  about an
  
  hour.  When cool, slip off the skins.  Cut the beets into slices or
  chunks.
  
  Since I didn't want to waste the beet tops, I sliced the green beet
  tops and steamed them and when I combined the sauce with the cooked
  beets and carrots, I
  
  also added the steamed beet tops.
  
 
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... Sincerely yours Gigi
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