Chef Edwin Fairhurst of Baylor Heart and Vascular Hospital demonstrates how to make pan-seared turkey medallians with chili-pecan gravy on cranberry cous-cous at “Diabetes Dialogue,” an event sponsored by the Ruth Collins Diabetes Center at Baylor University Medical Center at Dallas. Recipe: Pan-Seared Turkey Medallians with Chili-Pecan Gravy on Cranberry Cous-Cous Ingredients: 2-3 lbs. Turkey Tenderloins or Breast of Turkey, sliced ½ inch thick Salt to taste 1 Tbsp Olive Oil Pepper to taste ¼ cup pecans, chopped 1 tsp chili powder 2 stalks celery, diced 1 Tbsp apple cider vinegar ½ red bell pepper, seeded and diced 3 cups turkey or chicken broth ½ yellow onion, diced ¼ cup water and 1 Tbsp cornstarch to thicken 1 Tbsp fresh garlic, minced Season turkey medallions with salt and pepper. Heat oil in a cast iron pan on medium heat. Add medallions and sear each side 2-3 minutes. Set aside to be finished in oven at 350 degrees for 1-3 minutes. Add all vegetables and garlic to cast iron pan and sauté till tender, about 2-3 minutes. Add chili powder, pecans, broth, and vinegar. Heat to simmer, thicken with starch mixture. Salt and pepper to taste. Recipe: Autumn Couscous Ingredients: 2 cups couscous ¼ cup zucchini, diced 2 cups chicken broth, boil ¼ cup carrot, diced 3 Tbsp olive oil ¼ cup dried cranberries 1 clove garlic, minced 1 pinch salt ¼ cup red bell pepper, seeded and diced 1 pinch ground black pepper ¼ cup yellow squash, diced In sauté pan add oil and heat. Add …

Extra tags: