Turkey Spaghetti with Mushrooms and Fennel
Turkey Spaghetti with Mushrooms and Fennel, Garlic Toast, and Ceasar Salad
Serves 6-8
1 lb. ground dark turkey meat
-Season turkey meat with salt and pepper, 2 teaspoons dried basil; 2 teaspoon dried oregano;
1/2 teaspoon red chili flakes; 2 teaspoons fennel seeds. Mix seasoning into raw turkey meat.
1 yellow onion chopped
8 oz. white mushrooms sliced
2 garlic cloves crushed
1 29 oz. can tomato sauce
1 14.5 oz. can diced tomatoes with celery, peppers, and onion
Additional Seasoning: I add more as needed
Salt
Ground pepper
1 teaspoon Red chili flaked
2 teaspoons Fennel seeds
2-4 teaspoon dried oregano
2-4 teaspoons dried basil
2 tablespoons Olive oil
2 packages of brown rice spaghetti
Parmesean cheese
In a large sauce pot heat 1-2 Tb. olive oil on medium-high heat, and sauté onions until almost transparent. Season with salt. Add crushed garlic to onions, add seasoned turkey meat to onions, and keep breaking up until turkey is 90% cooked through.While the onions and turkey meat are browning, in a separate pan, brown mushrooms and season lightly with salt and pepper. Add mushrooms to turkey and onions. Add tomato sauce, and diced diced tomatoes to turkey meat. Add salt and pepper to taste, add spices. Stir, cover and cook on medium/low heat. Occasionally stir, so sauce does not burn. This sauce does not need all day to cook. Cook for 15 minutes and boil water for pasta. Cook and drain past. Smother with sauce and parmesan cheese.
Garlic Bread
serves 8
1/2 cup butter
1/1/2 tablespoons garlic powder
1 tablespoon dried parsley
1 (1 pound) loaf of Italian bread, cut in half lengthwise
1 8oz. package of shredded mozzarella cheese
Preheat oven to 350. In a small saucepan over medium heat, melt butter and mix with garlic powder and dried parsley. Place Italian bread on a medium baking sheet. Using a basting brush, brush generously with the butter mixture. Bake in the preheated oven approximately 10 minutes, until lightly toasted. Remove from heat. Sprinkle with mozzarella cheese and any remaining butter mixture. Return to oven approximately 5 minutes, or until cheese is melted and bread is lightly browned.
Caesar Salad
serves 4-6
2 heads of romaine lettuce, washed, dried, and chopped into bite size pieces.
Cesar dressing (store bought)
Parmesan cheese
Mix lettuce with dressing. Sprinkle with parmesan cheese
Homemade Ceasar dressing:
6 anchovy fillets packed in oil, drained
Freshly ground black pepper
1 small garlic clove
Kosher salt
2 large egg yolks
2 tablespoons fresh lemon juice plus more
¾ teaspoon Dijon mustard
2 tablespoons olive oil
½ cup vegetable oil
3 tablespoons finely grated Parmesan
Serves 6-8
1 lb. ground dark turkey meat
-Season turkey meat with salt and pepper, 2 teaspoons dried basil; 2 teaspoon dried oregano;
1/2 teaspoon red chili flakes; 2 teaspoons fennel seeds. Mix seasoning into raw turkey meat.
1 yellow onion chopped
8 oz. white mushrooms sliced
2 garlic cloves crushed
1 29 oz. can tomato sauce
1 14.5 oz. can diced tomatoes with celery, peppers, and onion
Additional Seasoning: I add more as needed
Salt
Ground pepper
1 teaspoon Red chili flaked
2 teaspoons Fennel seeds
2-4 teaspoon dried oregano
2-4 teaspoons dried basil
2 tablespoons Olive oil
2 packages of brown rice spaghetti
Parmesean cheese
In a large sauce pot heat 1-2 Tb. olive oil on medium-high heat, and sauté onions until almost transparent. Season with salt. Add crushed garlic to onions, add seasoned turkey meat to onions, and keep breaking up until turkey is 90% cooked through.While the onions and turkey meat are browning, in a separate pan, brown mushrooms and season lightly with salt and pepper. Add mushrooms to turkey and onions. Add tomato sauce, and diced diced tomatoes to turkey meat. Add salt and pepper to taste, add spices. Stir, cover and cook on medium/low heat. Occasionally stir, so sauce does not burn. This sauce does not need all day to cook. Cook for 15 minutes and boil water for pasta. Cook and drain past. Smother with sauce and parmesan cheese.
Garlic Bread
serves 8
1/2 cup butter
1/1/2 tablespoons garlic powder
1 tablespoon dried parsley
1 (1 pound) loaf of Italian bread, cut in half lengthwise
1 8oz. package of shredded mozzarella cheese
Preheat oven to 350. In a small saucepan over medium heat, melt butter and mix with garlic powder and dried parsley. Place Italian bread on a medium baking sheet. Using a basting brush, brush generously with the butter mixture. Bake in the preheated oven approximately 10 minutes, until lightly toasted. Remove from heat. Sprinkle with mozzarella cheese and any remaining butter mixture. Return to oven approximately 5 minutes, or until cheese is melted and bread is lightly browned.
Caesar Salad
serves 4-6
2 heads of romaine lettuce, washed, dried, and chopped into bite size pieces.
Cesar dressing (store bought)
Parmesan cheese
Mix lettuce with dressing. Sprinkle with parmesan cheese
Homemade Ceasar dressing:
6 anchovy fillets packed in oil, drained
Freshly ground black pepper
1 small garlic clove
Kosher salt
2 large egg yolks
2 tablespoons fresh lemon juice plus more
¾ teaspoon Dijon mustard
2 tablespoons olive oil
½ cup vegetable oil
3 tablespoons finely grated Parmesan
- Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard. Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice, if desired.