This week, we’re spotlighting recipes from Mark Bittman’s Kitchen Matrix: More Than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities (Pam Krauss Books). A longtime columnist for the New York Times and a bestselling cookbook author, Bittman is now the chief innovation officer for Purple Carrot, a plant-based meal-kit enterprise. Try making the recipes at home and let us know what you think!
Turkey-Noodle Soup with Ginger (Photograph: Yunhee Kim)
By Mark Bittman
Cook chopped onion, carrot, celery, garlic, and ginger in neutral oil until soft, then add chicken or turkey stock and bring to a boil. Cook pasta in salted water until almost done; drain and stir it into the soup, along with shredded turkey; heat through. Garnish: cilantro.
Cook chopped onion, carrot, and celery in butter until soft. Add a sprinkle of curry powder and cook until fragrant. Add lentils, a bay leaf, and turkey or other stock to cover. Bring to a boil; turn the heat to low and cook, stirring occasionally, until the lentils are tender. Stir in chopped turkey and heat through. Garnish: plain yogurt.
Toss shredded turkey with chopped scallions, celery, and cilantro. Fold in mayonnaise and pimentón (smoked paprika) and chili powder or paprika to taste. Garnish: cilantro.
Heat oven to 300°F. Spread some shredded turkey on a baking sheet. Toss with olive oil, minced garlic, ground cumin, ground coriander, and/or chili powder. Bake for 30 minutes, or until dried and crisp, stirring occasionally. Serve with flour tortillas and the usual garnishes.
Whisk together ketchup, a splash of red-wine vinegar, chili powder, minced onion, and garlic — and some cranberry sauce, if you like; add enough water to form a thin sauce. Cook over medium-low heat for 10 minutes, then stir in shredded turkey and heat through. Serve on toasted hamburger buns or rolls.
Reprinted with permission from Mark Bittman’s Kitchen Matrix: More Than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities