Posted by Stephanie Meyer on Jul 15, 2007 at 10:02am

Lookin’ for something to grill tonight? Me too, something other than steak or shrimp, so I flipped through my latest Cuisine at Home magazine for inspiration and decided on the gorgeous cover meal – tandoori turkey with peach chutney and cucumber raita. How fabulous does that sound? I am all over the spicy, sweet, salty, creamy, crunchy combo of all three elements together. The recipes are a breeze – a bit of chopping up a few fresh ingredients, stirring together a quick marinade for the turkey, and passing the turkey tenderloin over the grill for about 15 total minutes. (There’s also a recipe for “naanflatbread, using pizza dough, but I’m going to skip that part to keep the meal on the lighter side. Plus, Byerly’s sells delicious naan in their bakery which is amazing grilled). I’ll use my favorite plain yogurt – Greek-style Fage – for the raita and marinade. Can’t wait for dinner! (Recipes posted in comments, below.)

I have to confess to having enjoyed eating alone the last couple of days – John and my stepdaughter have been in the Hamptons visiting my in-laws and our friends the Bryts, while Nathan is with Stacey and Cooper visiting my parents in Montana to celebrate my stepmom’s 60th birthday – TODAY! – Happy Birthday Susanna! Last night I grilled myself a piece of mahi-mahi (also known as dorado) and it was delicious. All I ate alongside was a pile of raw pea pods – what can I say, I love the crunchy-sweet-vegetal taste, they taste like a garden to me. It was nice to not have to cook them, or make a pan of rice, or set the table. Just me and my mahi-mahi on the deck. Peaceful. Nice.

Tonight John will be back, so I won’t be eating tandoori turkey alone, ha. And that’s nice too. But once in awhile, a little solitude is a mighty nice thing…

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  1. By Stephanie on July 15, 2007 at 10:53AM

    Cucumber-Mint Raita
    Adapted from Cuisine at Home Magazine, August 2007
    Serves 2-3

    1 c. cucumber, seeded, sliced into half moons (choose the smallest cucumbers you see)
    ¼ c. plain yogurt (Greek-style Fage would be delicious here)
    1 Tbsp. chopped fresh mint
    Honey and salt to taste

    In a small bowl, stir together yogurt, mint, and honey and salt to taste. Stir in cucumbers, toss to coat. Chill until ready to serve.

  2. By Stephanie on July 15, 2007 at 10:51AM

    Peach-Ginger Chutney
    From Cuisine at Home Magazine, August 2007
    Serves 2-3

    2 peaches, pitted and chopped (about 2 cups)
    2 Tbsp. peach preserves (or other fruit preserves, I plan on using orange marmalade, but berry would work too)
    2 Tbsp. rice vinegar
    1 Tbsp. fresh ginger, minced
    pinch of salt
    2 Tbsp. scallions, thinly sliced

    Simmer peaches, preserves, vinegar, ginger, and salt in a saucepan over medium heat. Cook 6-8 minutes, stirring occasionally, until liquid is nearly evaporated. Of heat, stir in the scallions, set aside.

  3. By Stephanie on July 15, 2007 at 10:47AM

    Tandoori Turkey Tenderloin
    Adapted from Cuisine at Home Magazine, August 2007
    Serves 2-3

    ¼ c. plain yogurt
    ¼ c. sour cream
    1 Tbsp. fresh lemon juice
    2 tsp. each of brown sugar and curry powder (or if you like to mix it yourself: cumin, garam masala, paprika, and turmeric)
    2 tsp. garlic, minced
    2 tsp. fresh ginger, minced
    1 tsp. salt
    ½ tsp. cayenne
    1 turkey tenderloin, halved diagonally (12 oz.)

    Combine yogurt, sour cream, lemon juice, sugar, spices, garlic, ginger, salt, and cayenne in a large bowl. Add turkey, coat in the yogurt mixture, then cover and refrigerate for 20 minutes (or up to 24 hours).

    Preheat grill to high; when hot, oil it well (with a wadded paper towel, held with tongs and dipped into oil then rubbed on the grill). Grill turkey, covered, for 8-10 minutes, or until it releases easily from the grate. Turn pieces over and grill to 160 degrees, about 5 minutes. Remove turkey from the grill, let rest 2-3 minutes, then slice and serve.