Recipes for Good Living — Magazine &mdash Eat

Welcome to our first installment of “good ‘n’ cheap eats”. Many years ago when I started out on this journey, each week I shared recipes on my weekly online chat on and radio program on The Tony Brown Show, broadcast on WLIB in New York City. The idea for each of the recipes shared was that they were economical, easy to make; with the requirement of, it had to be good.

With so many families experiencing tough times, I decided to bring it back in order to share with a new generation of young families.

The main focus of each of the recipes that will be shared is that we they are economically available to all and that they not only taste good but that they are good for you and your family.

We welcome any and all recipes from our readers as well as tips you might wish to share.

Here are two of my all-time favorites to get you started!

Roasted Turkey Stir Fry

2 cups leftover turkey, cubed
1 ½ cup brown rice, cooked dry and chilled in refrigerator
4 large carrots, cut into chunks
1 large yellow onion, diced
2 scallions, chopped
3 cloves garlic, minced
Soy Sauce, 4 tablespoons
Black Pepper, to taste
2 tablespoons Sesame Oil
4 tablespoons Canola Oil
1 cup green peas

Note: soy sauce has a lot of sodium so do not add additional salt

Technique:

Cook brown rice according to instructions. Do not use quick rice. Spread rice on a cookie sheet and cool to room temperature. Cover with plastic wrap and place in refrigerator to chill. This can be done the night before in preparation for the following day.

Heat a large wok until very hot. Add enough Canola oil to generously coat the bottom and sides of wok. Beginning with onion, sauté about 1 minute. Add scallions; cook for minute. Add carrots; cook for 2 minutes. Add garlic and sauté for about 1 minute. Add sesame oil. Add chilled rice and stirring very quickly combine completely. Add green peas; sauté for 1-2 minutes. Add turkey and soy sauce. Stir fry until a little dry but not too dry. Add black pepper.

Sausage, Kale and Pan Roasted Potatoes

1 large bunch kale
1 # turkey sausage links (Italian Style)
1 large yellow onion, sliced thinly
Red pepper flakes, to taste
2 tablespoons olive oil
3 garlic cloves finely chopped
Salt and Pepper, to taste
Red Potatoes, thinly sliced

Technique

Slice potatoes into thin slices. Heat olive oil in a large skillet until hot. Add potatoes. Reduce heat to medium. Cook potatoes, stirring occasionally browning on both sides. Do not over stir; potatoes should be on the crispy side.

In another skillet, heat olive oil and add onions and caramelize. Add garlic and sauté until just tender. Remove from skillet and set aside. Add sausage to skillet and cook until done. Remove sausage placing on plate with onions. Add kale. Saute until tender. On a large serving platter, spread potatoes on bottom of plate. Add the onions, sausage and kale. Serve with a side of apple sauce our chutney.