Combatting the Cold with Comfort.

A cold front blew in Thursday, bringing our general 60 degree evening temperatures to a crisp 40 for my pleasure. Obviously, when one experiences a chill, one must eat comfort food. The third person singular tense states so. So out of respect for everything I’ve craved the past two days, I give you…..

Poached Turkey Breast stuffed with Goat Cheese and Spinach with Herbed Mashed Potatoes.

Despite the complexity of its name, this dish is quite simple and takes about 20 minutes or so to make.
First, place both a medium and a small pot on the stove and fill with water to boil. In the mean time, grab  a small turkey (or chicken) breast tenderloin. Place between two sheets of parchment paper and use a small frying pan to pound it flat.

Next, chop about a tablespoon of spinach and heaping teaspoon of goat cheese. I generally roll with plain goat cheese but a nice black pepper or herbed version would work just as well.

Sprinkle the spinach in a line along the widest part of the meat. Top with goat cheese crumbles.

Pick up the part of the meat nearest to you and roll away to form a small, fist-sized shape. Next, roll this in a layer of parchment paper, then in a layer of tin foil. Be sure to close in the sides to keep water from seeping in! Place in boiling water for 15 minutes and cover. When done, remove from heat to cool.
In the meantime, I could go for a nice red-skinned potato, about medium size.
Peel potato and cut into quarters. Place in boiling water for about 10 minutes or until a fork easily passes through.
When finished, thoroughly drain all water from potatoes and place in a mixing bowl. Add 2 tablespoons of warm fat free milk, a pinch of salt and italian herbs, and just a sliver of butter. Mix on medium high until light and fluffy. 
For assembly, slowly open foil packet and unwrap turkey. Cut on the diagonal and serve with mashed potatoes and vegetable of your choice! 
(This recipe can be doubled tripled or quadrupled if serving more than just yourself) 
Poached Turkey Breast stuffed with Goat Cheese and Spinach 
Prep time: 10 minutes Cooking time: 15 minutes 
Ingredients: 
1 small turkey (or chicken) breast tenderloin
1 tablespoon spinach
1 teaspoon goat cheese
Directions:
1. First, place a medium pot on the stove and fill with water to boil. 
2. Place turkey breast between two sheets of parchment paper and use a small frying pan to pound it flat. 
3. Chop about a tablespoon of spinach and heaping teaspoon of goat cheese.
4. Sprinkle the spinach in a line along the widest part of the meat. Top with goat cheese.
5. Pick up the part of the meat nearest to you and roll away. Roll this in a layer of parchment paper, then in a layer of tin foil.
6. Place in boiling water for 15 minutes and cover. When done, remove from heat to cool. Cut diagonally and serve!
Herbed Mashed Potatoes
Prep Time: 5 minutes Cook Time: 10 minutes 
Ingredients:
1 medium red-skinned potato
2 tablespoons fat free milk, warm (about 10 seconds in the microwave)
1 small sliver butter
1 pinch salt
1 pinch italian herbs
Directions:
1. Bring a small pot of water to boil. 
2. Peel and chop potato into quarters. Place in boiling water for about 10 minutes or until a fork easily passes through.
3. When finished, thoroughly drain all water from potatoes and place in a mixing bowl. Add 2 tablespoons of warm fat free milk, a pinch of salt and italian herbs, and just a sliver of butter.
4. Mix on medium high speed and serve!
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