Toothsome Tuesday

After last night's decision to join Kirsty in eschewing sugar, I couldn't very well post a dessert recipe today. Instead, I'm posting a well-loved recipe that I've been turning to for years. I found this in a newspaper many years ago and we printed it as part of our "For Starters..." cookbook (as in "for starters, we'll have this for dinner."). It's delicious and nutritious, and tastes almost like chicken. If nothing else, I'll now be able to find a copy of this recipe when I'm away from my own computer.

Turkey Cutlets with Black Bean and Tomato Sauce

2 1/2 TB olive oil
6 thin slices uncooked turkey breast (about 1 1/2 lbs.)
salt and freshly ground pepper to taste
1 onion, chopped
2 garlic cloves, chopped
1/2 green bell pepper, cored, seeded and chopped
2 tsp chili powder
1 tsp Worcestershire sauce
1 cup canned black beans, drained
1 cup chopped canned plum tomatoes, with their juice
1/4 cup fresh cilantro, chopped (optional)

1. In a skillet, heat the oil and then lightly brown the turkey slices on both sides; remove turkey to warm plate and season with salt and pepper.
2. Stir in the onion and garlic and cook slowly for 3 to 4 minutes; add bell pepper and chili powder and cook for one minute.
3. Stir in the Worcestershire sauce, black beans and tomatoes. Bring to a simmer, cover and simmer for 5 minutes.
4. Return the turkey slices to the skillet, cover and simmer until the turkey is cooked through and the flavors have blended, about 5 to 7 minutes.
5. Transfer the turkey cutlets to a platter and spoon over the sauce. Top with sprinklings of the coriander, if you wish, and serve piping hot.

Serves 4