RSS

Daily Archives: November 28, 2010

Turkey Sloppy Joes

Turkey Sloppy Joes
Adapted from Everyday Food (found on TheKitchenSinkRecipes.com)
Printable Recipe

Ingredients

  • 1 tablespoon olive oil
  • 4 carrots, coarsely grated (2 cups)
  • 2 ribs of celery, finely chopped
  • 1 medium onion, minced
  • 1 garlic clove, minced
  • Coarse salt and ground pepper
  • 3 tablespoons tomato paste
  • 3/4 pound ground turkey (93% lean, dark meat)
  • 1 can (28 ounces) crushed tomatoes
  • 2 tablespoons dark-brown sugar
  • 1 tablespoon cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 4 good-quality hamburger rolls, split

Directions

  1. In a large saucepan, heat oil over medium; add carrots, celery, onion, and garlic. Season with salt and pepper. Cook, stirring occasionally, until softened, 4 to 5 minutes.
  2. Add tomato paste and cook, stirring, 1 minute. Add turkey; cook, breaking up meat with a spoon, until no longer pink, 4 to 5 minutes.
  3. Add tomatoes, sugar, vinegar, and Worcestershire sauce. Cook, stirring occasionally, until slightly thickened, 12 to 14 minutes. Serve on rolls.
Advertisements
 
Leave a comment

Posted by on November 28, 2010 in Home Cooking, Meat

 

Tater-Tot (less) Casserole

Tater-Tot (less) Casserole
By TheKitchenSinkRecipes (with changes)

Ingredients

  • 2 tablespoon extra virgin olive oil, divided
  • 4 medium potatoes, scrubbed and diced (1/4-inch dice)
  • kosher salt and fresh cracked pepper
  • 1 pound ground turkey (light or dark, or a mixture of the two)
  • 16 oz bag frozen french-style green beans
  • 2 cloves garlic, minced
  • 1/2 teaspoon celery seed
  • 1 teaspoon Italian herbs
  • 2 cups chicken stock
  • 2/3 cup milk
  • 1/3 cup flour
  • 1/4 cup finely shredded Parmigiano-Reggiano

Directions

  1. Preheat oven to 425 degrees.  Butter a large baking dish (a gratin dish or 9×13-inch pan) and set aside.
  2. Toss diced potatoes in 1 tablespoon of the oil and some salt and pepper, spread on a baking sheet and roast for 40 minutes, turning halfway through.  Reduce the oven heat to 350.
  3. Meanwhile, heat the remaining tablespoon of oil in a heavy skillet or Dutch oven.  Add the ground turkey, a small pinch of salt and pepper, and cook until the turkey is nearly cooked through.  Add the garlic, celery seed, herbs, and a pinch of salt and pepper; saute for a few minutes until softened. Add frozen green beans and saute until thawed.
  4. Add 1/2 cup chicken stock to the pan. Place the flour in a small bowl, and whisk in the milk. Add milk mixture to pan, stirring constantly. Gradually add remaining chicken stock; cook 8 minutes or until mixture thickens.
  5. Pour the turkey mixture into the buttered dish.  Top with the roasted potatoes and grated parmesan.  Bake at 350 degrees for 30 minutes, until the top is golden brown.
 
Leave a comment

Posted by on November 28, 2010 in Casserole, Home Cooking

 

Spinach & Butternut Squash Lasagna

Spinach & Butternut Squash Lasagna
Cooking Light (found on TheKitchenSinkRecipes.com with slight modifications)
Serves 6 to 8

Ingredients

  • 3 cups skim milk
  • 1/4 cup all-purpose flour
  • 1/3 cup vidalia onion, diced
  • Salt
  • Freshly ground black pepper
  • 8 cups (3/4-inch) cubed peeled butternut squash (about 2 1/4 pounds)
  • 1 tablespoon balsamic vinegar
  • 2 tbsp extra-virgin olive oil, divided
  • Cooking spray
  • 1 teaspoon chopped fresh sage
  • 1/4 teaspoon crushed red pepper
  • 4 garlic cloves, minced
  • 18 ounces of fresh spinach
  • 9 cooked lasagna noodles
  • 1 cup grated fresh Parmigiano-Reggiano cheese
  • 1/2 cup part-skim mozerella cheese

Directions

  1. Cook onion in 1 tsp olive oil and a pinch of salt for 2 minutes or until tender. Reduce heat.
  2. Create a white sauce by mixing  1/4 cup of milk with the 1/4 of flour in a glass measuring cup and whisk well with a wire whisk. Add the reamining milk and whisk well. Slowly add the mixture to the pan until the mixture is smooth, stirring constantly with a whisk.  Bring to a boil; reduce heat, and cook until smooth and thickened. Remove from heat. Cover surface of milk mixture with plastic wrap; set aside.
  3. Preheat oven to 425°.
  4. Place squash in a large bowl. Add vinegar; toss to coat. Add 1 tablespoon oil; toss to coat. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon black pepper,  and sage. Bake at 425° for 30 minutes, stirring after 15 minutes. Reduce oven temperature to 350°.
  5. While cooking, combine remaining 2 teaspoons of oil, red pepper, and garlic in a Dutch oven over medium heat; cook 2 minutes, stirring constantly. Add spinach, 1 bag at a time; cook until wilted, stirring frequently. Add remaining 1/4 teaspoon salt; cook until liquid evaporates, stirring frequently.
  6. Mix the cheese together in a bowl. Spoon 1/3 cup milk mixture in bottom of a 13 x 9-inch baking pan coated with cooking spray. Arrange 3 noodles over milk mixture; top with spinach mixture, 2/3 cup milk mixture, 1/2 cup cheese. Arrange 3 noodles over cheese; top with squash mixture, 2/3 cup milk mixture, remaining 1/2 cup cheese. Arrange remaining 3 noodles on top of cheese; spread remaining 1/2 cup milk mixture over noodles. Sprinkle with the remaining cheese. Bake at 350° for 30 minutes or until bubbly. Let stand 15 minutes before serving.
 
Leave a comment

Posted by on November 28, 2010 in Favorites, Italian, Pasta