This is a spicy dish! You can use this as is —but I like to serve it as a salad: cut the broiled meat into slices and put them on top of lettuce, tomato, and cucumber salad (drizzle with vinaigrette). The meat also makes a terrific sandwich filler: spread some crusty bread with mayo lightened with a bit of fresh lime or lemon juice. If you’re following a ketogenic diet and would prefer an alternative, have a look at this delicious cauliflower fried rice recipe. Without wasting more of your time, let’s get to the original recipe.
- 1 small onion, coarsely cut
- 2 large garlic cloves, quartered
- 2 tablespoons minced fresh cilantro
- 1⁄4 cup canned chipotle peppers in adobo
- 5 tablespoons extra virgin olive oil
- 1 teaspoon chilli powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1⁄2 teaspoon dried oregano
- 1 1⁄2 pounds turkey London broil
Preheat an outdoor grill or oven broiler with the rack about 6 inches from the heat source. To make the pesto, place the onion, garlic, cilantro, chipotle peppers, 4 tablespoons olive oil, chilli powder, cumin, paprika, and oregano in a food processor and process until pureed.
Brush the turkey with the remaining tablespoon olive oil. Broil for about 15 minutes, turning the meat 2–3 times. Brush some of the pesto on the turkey and cook for about 20–25 minutes, turning the meat occasionally and brushing with the remaining pesto, or until it is cooked through.
Let rest for 10 minutes before serving. Makes 4 servings.
Lately, I’ve been very into The Fall, a BBC/Netflix show starring Gillian Anderson. I just finished watching season 2. I thought it ended rather off-kilter, but I’m doubtful there will be a season 3, considering how the plot was finished. I’ve also seen the press/rumours that Twin Peaks and the X-Files will both be re-booted as series. That’s some exciting news.
Exciting food news to me is often Asian food, I love, love, love it. I’ve recently noticed improvements in my health since giving up gluten and dairy, and cutting way back on beef and pork. But I still have fatigue issues and haven’t been losing any weight. So I’ve been experimenting with following a no sugar, restricted carbs diet. The ketogenic diet really looks intriguing to me and the two blogs that have caught my attention are Maria Mind Body Health and Ruled.Me. I enjoy each for different reasons: Maria’s blog has very gourmet style recipes and lots of keto treats. Craig’s Ruled.Me blog has simpler fare and he’s a bit less strict on the rules.
I decided to try out Ruled.Me’s cauliflower fried rice recipe and originally meant to have it as a side with a main dish I was working on. However, I was exhausted last night after grocery shopping, house cleaning and laundry, so I opted to have the cauliflower rice as dinner and wait on the rest. I was also experimenting with a sugar free dessert recipe that may or may not end up on my blog, depending on how good it is. With the cauliflower recipe, you grind up the veggie in your blender until it resembles pieces of rice. You then drain it on paper towels to get out a lot of the moisture. After that, you fry it up in sesame oil with some seasonings, adding scrambled eggs and fried bacon at the end.
The only change I made to this is that I used turkey bacon, as I don’t really digest pork very well. I must admit I didn’t have high expectations, I was thinking it would taste very vegetable-like with a hint of Asian flavours. I couldn’t have been more wrong. It was so incredibly flavourful! I could seriously eat this every day, it’s that good. The sesame, ginger, garlic, bacon and more all combine into a powerful punch of tastes that will knock you off your socks. Happy Year of the Sheep!