Tag Archives: turkey

Creamy Acorn Squash Pasta

12 Dec

Creamy acorn squash pasta was one of the last dinners that I made in Graceland. I’m usually not a big fan of creamy pastas, but with these cold winter nights I had just been craving something heavier.

We had some roasted squash leftover from Thanksgiving, but you could just as easily roast an acorn squash, let it cool, and then blend it. The best part is that it was really shockingly easy to make… it just tends to get the dishes little messy!

We drank it with Black Moon IPA, which is a Rock Art/Hunger Mountain Collaboration. I’m usually not a fan of any dark beer but this one hit the spot.

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What I used:
1 lb pasta (I used spirals), any time would work.
~4 cups of blended acorn squash
1 cup low-fat plain greek yogurt
~2 cups of shredded (cooked) turkey
1 cup of sliced roasted red peppers
1 tsp maple syrup
olive oil
salt
pepper

How:
I brought a large pot of salted water to boil, and cooked the pasta until it was just al dente (that’s how I like my pasta), and then returned it to the pot with a little bit of olive oil.

In the meantime I blended the acorn squash in the food processor. If you’re having trouble getting it to blend and become smooth, adding a couple tablespoons of the yogurt will help. When that was all set, I mixed the squash in a bowl with the yogurt and the maple syrup (just for a touch of hidden sweetness).

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While I was doing that, Nick heated up the turkey in a skillet with the roasted red peppers on medium-high. He drizzled some olive oil on top to help the meat retain some of it’s moisture.

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Once the pasta was done and back into the pot, we added the sauce, turkey and peppers in and stirred until the sauce stuck to the noodles.

We topped with salt, pepper, parmesan cheese and ate it as soon as it was cool enough.

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(Leftover) Turkey Soup

30 Nov

I can’t believe I’ve been updating so infrequently lately. We’ve had a pretty busy couple of weeks… I finished my second clinical, we hosted Thanksgiving, and I’m starting to pack up for my move home.

Well, we sort of hosted Thanksgiving. We cleaned up the apartment, borrowed some tables, and Nick’s Mother stayed over the night before and did all of the cooking. Growing up, the max we ever had at a Thanksgiving was probably ~8. We had about 30 people here yesterday, which is legitimately more people than I have in my entire extended family. The food, the company, and the organization was more incredible than I ever could have imagined.

We’re still sleeping it off, but I did have the chance to make a turkey soup for dinner today. All of the ingredients were leftovers which was pretty awesome, and it means we’ll have more to eat over the next few days than just turkey sandwiches!

What I used:
2 cups chopped celery
2 cups chopped carrots
2 cups chopped peppers
2 onions, chopped
3 cups black bean corn salsa (which was equivalent to 1.5 cups each, plus a tablespoon of cilantro, lime juice, and a small jalepeno)
~5 cups turkey
turkey broth (made from the carcass)
red pepper flakes, chili powder, cumin, garlic, oregano, parsley, basil, thyme
cornstarch + water
2 tablespoons butter
cheese + other toppings

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What I did:
I melted the butter in a huge frying pan on medium heat, and added the celery, carrots, peppers, and onions in with about ½ cup of broth and cooked until the onions became translucent and the carrots became soft.

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Once those were ready, I put them in the crockpot on low with the salsa, turkey, and a dash (½ teaspoon) of each of the spices. I added turkey broth until everything was just covered in liquid. I combined a couple tablespoons of cornstarch with some cold water until it dissolved, and added that into the pot. After some rearranging in the fridge, a stray turkey leg was found, and we (read: Nick) figured it would be a great idea to just throw that in too.

I cooked on low for about 6 hours, topped it with whatever cheese and stuff we wanted, and ate it with buttermilk biscuits… and then instantly fell back into our food coma.

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The (Spicy, Three Bean, Pumpkin) Turkey Chili

24 Sep

Fall is in the air, which means one thing for me – pumpkins!

Well, okay, it means a lot more than that. For instance, it also means that I will be sleeping in a sweatshirt and sweatpants until the world thaws. It means that I will have a perpetually runny nose. But it also signals the start of it being socially acceptable to make warm, hearty meals. Using a crockpot means minimal effort, minimal clean-up, and minimal oh-my-god-the-house-is-going-to-burn-down panic.

I had made some sort of botched pumpkin experiment last week (still bitter over it), so I had about half a can of leftover pumpkin in the fridge. It was my inspiration for this gourd-based meal!
Turkey Chili – feeds 6 (just a guess, it fed us at least 6 meals)

What I used:
1.3 lbs of ground turkey
1 onion – diced
1 jalepeno – diced
1 poblano pepper – diced
1 yellow pepper – diced
1 orange pepper – diced
1 ear of cooked corn, kernals removed
1 can crushed tomatoes (28 oz)
1 can tomato paste (12-16 oz)
1 tablespoon cornstarch
1 can black beans (undrained)
1 can red beans (undrained)
1 can garbanzo beans (undrained)
1 tablespoon chili powder
1 cup pumpkin puree (either fresh or from a can – I prefer fresh)
Handful of cheese

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I sauteed the onion, jalepeno, poblano, yellow, and orange peppers in a frying pan on medium heat until it started to become tender and the onion started to become clear. I added the turkey in, breaking it up into small chunks as it cooked. Once the turkey was fully cooked through (no longer pink), I put it in the crockpot. I added the corn kernals, crushed tomatoes, black beans, red beans, and garbanzo beans (and all of their glorious liquids), and the pumpkin puree. I mixed the tablespoon of cornstarch with the tomato paste (must be at room temperature), and then I added it to the pot. I sprinkled the top with chili powder, and mixed well.

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I cooked on high between 4-6 hours or on low 6-8 stirring occasionally (aka I texted my roommates and begged them to do it because I was working a 10 hour day). When done, I served into bowls, and threw some cheese on. I like pepperjack (I just love peppers though). Other topping options were sour cream, chives, cilantro… anything, really.

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*I like to make the turkey the night before and put it in the fridge – my mornings are crazy hectic as is, I wouldn’t want to make it worse!

The tomato paste must be room temperature to mix with the cornstarch – otherwise it gets really gross and lumpy.

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