This healthful “comfort food” dish, from Janet Taylor’s The Healthy Southwest Table, can usually be prepared in under 30 minutes. Her husband Agustín came up with this family favorite. Serve over whole-grain rice, quinoa, or couscous, or with corn tortillas. Or, cut the carbs and eat it without any grains. You can also roll up the leftovers in whole-grain flour tortillas.
1–1 1/2 pounds lean ground turkey
1 teaspoon extra-virgin olive oil
1 teaspoon oregano (rub between fingertips to release flavor)
5 cloves garlic, pressed through garlic press
1 1/2 cups chopped fresh tomatoes
1 large onion, sliced
1/2 head green cabbage, shredded with a knife
2 cups snap peas or snow peas
1 Anaheim or New Mexico green chile, seeds and veins removed, chopped
1 red bell pepper, seeds removed, chopped
1 yellow bell pepper, seeds removed, chopped
2 tablespoons whole-grain flour
1/4 cup water, or as needed
1/4 cup chopped cilantro
1–2 teaspoons red chile flakes (optional)
Freshly ground black pepper
In a 5-quart saucepan, over medium heat, sauté the turkey in the olive oil until almost done. Add oregano, garlic, tomatoes, onions, and cabbage, and sauté for about 5 minutes. Toss in the peas, green chile, and red and yellow bell peppers. Cook until the vegetables are crisp, yet tender, and brightly colored, about 4 minutes.
In a small bowl, mix the flour with enough water to render a smooth mixture. Add to the saucepan juices and stir to thicken the juices.
Remove from heat. Gently fold in the cilantro. For a spicy-hot flavor, add red chile flakes. If necessary, add a little salt and pepper. If desired, present each serving over 1/2 cup whole-grain rice, couscous, quinoa, or a corn tortilla.