Turkey Ragu with Pappardelle

The other day when I was reading Macheesmo, I came across this recipe for Shirt Rib Ragu, which made me sad because I don't eat mammals and it looks soooooo good.  Then, I was reminded of a fantastic trip I took to Chicago a few years ago with my friend Angie where we went out for fancy food and ate an amazing duck ragu. And I wondered whether I could come up with something equally fancy and delicious from my supermarket ingredients.  What I came up with is pretty darn yummy if I do say so myself, though it would surely be better with duck.  The main ingredient in this dish is actually time, so this is a weekend endeavor, not a quick weeknight meal.

Turkey Thigh Ragu with Pappardelle


Nouns-
Two turkey thighs, bone in and skin on
1 can high-quality plum tomatoes
2 carrots, chopped
2 celery ribs, chopped
1 onion, chopped
6 cloves of garlic, diced
2 tbsp tomato paste
1 half bottle red wine
2 oz dried porcini muchrooms, soaked for two hours in water (save the liquid!)
1 tbsp dijon mustard
2 sprigs fresh thyme
2 bay leaves
1 tbsp oregano
1 cup chicken or mushroom stock

1 package pappardelle or other egg noodle

Verbs-
Brown the turkey thighs in a pan for several minutes, until crispy on the outside.  Remove the turkey to a crockpot or dutch oven.  Deglaze the pan with the wine, then add the wine to the turkey thighs.  Add in the other ingredients except the noodles and stock.  In a crockpot, cook on high for 8 hours.  If using a dutch oven, bring to a simmer on the stove top, then remove to a 350 degree oven for three hours. If at any point the mixture becomes too dry; add stock.  After the cooking time, carefully remove the turkey thighs and let them cool for about 20 minutes.  In the meantime, bring the remaining mixture to a simmer to reduce if still liquidy, and start a big pot of water boiling for the pasta.  Remove the skin and bones from the turkey and shred the meat.  Then, using an immersion blender, puree the tomato mixture for a minute or two.  Some chunks are okay, it doesn't have to be perfectly smooth.  Add the shredded turkey back to the sauce and reduce the heat to low.  Cook the pasta according to package directions and drain.  Serve the turkey and sauce over the pasta with some fresh basil or shredded parm.  Yummmmm.

Best Mac and Cheese

I tried a new Mac and Cheese recipe today, which was risky because we had company for dinner and I generally don't like to experiment on guests in the kitchen (that is what my secret basement lab is for).  But, this recipe sounded easy and got rave reviews, so I went for it.

Um, wowza.

This is a totally different thing from the other mac and cheese recipes I've made.  Those all basically involve cooking and draining pasta, then making the sauce from a roux, milk and shredded cheese, then combining the pasta and sauce and baking.  This is a one-pot, no draining concoction that is as creamy as any restaurant mac and cheese I've ever had.  It's so thick and rich that a small helping feels like a decadent feast.  It is, in a nutshell, my new mac and cheese.

The full recipe I used for inspiration is here: http://whiteonricecouple.com/recipes/cheese/stove-top-one-pot-macaroni-cheese-recipe/

However, as usual, I made some changes.

My version is as follows.

Alice's Magical One-pot Cheesy Noodles of Joy


Nouns-
4 cups milk (I used 1%)
1 lb pasta (I used orecchiette, and they stuck together a bit.  Macaroni or cavatappi would probably be awesome)
2 cups shredded cheese or more if you feel like it (I used half gruyere, half sharp white cheddar)
6 slices turkey bacon, chopped
2 good-sized crowns of broccoli, cut into florets
1/4 tsp nutmeg
1/4 tsp dry mustard
1/4 tsp paprika

Optional-
1/3 cup panko breadcrumbs
1 tsp butter


Verbs-
In a medium to large pan, brown the bacon, then remove the bacon and reserve it.  Steam the broccoli florets in the microwave and reserve those.  Then, in the saucepan on the stove, combine the noodles, spices and milk.  (I know!  Weird!  Trust me.  I was distracted by a cute baby and didn't take photos of this on the stovetop, but take my word for it, this is a thing that works.  Fo' reals)  Bring the milk up to a gentle simmer over medium heat, stirring to separate the pasta.  Gently (gently!) simmer the milk and pasta over medium low heat for about 15 minutes, stirring to be sure that milk doesn't scald on the bottom, the noodles don't stick together, and nothing curdles or boils.  The mixture will thicken on its own and take on a creamy consistency.  If it gets too thick, add a little more milk.  When the pasta is tender, turn to low heat and stir in the cheese, bacon and broccoli, stirring to combine.  Remove from heat.  If you want, in another pan, gently fry the panko in the butter until brown and fragrant.  Sprinkle over the top of the mac and cheese.  Eat.  Marvel.

Penne with Vodka Sauce

This is a modified version of a famous Rachel Ray recipe, (yes, I'm admitting that up front), and I like it because it is easy, quick and very reliable.

Penne with Vodka Sauce


Nouns-
1 pound penne pasta, prepared
5 shallots or one onion, diced
5 cloves garlic, minced
4 tbsp butter
1 large can crushed tomatoes
1 cup chicken stock
1/2 cup vodka
4-6 ounces heavy cream
10 fresh basil leaves, torn or cut into thin ribbons

Verbs-
Saute the shallots and garlic in the butter over medium high heat until the shallots are translucent.  Add the chicken stock and simmer until reduced by half.  Add the vodka and simmer until reduced by by half.  Add the tomatoes and simmer about 10 minutes.  Reduce heat to low and add the heavy cream, stirring to combine.  Toss with the prepared pasta until coated.  Sprinkle with the basil and serve.  Yum!

Peanut Noodle Salad

I realize I haven't been blogging much food on my food blog.  Sorry.  Running has taken over my life.  Here's a thing I ate today that was delicious!

This recipe was born out of having leftover peanut sauce when I make my peanut sauce chicken.  If I have leftover sauce, I dilute it with rice vinegar until it reaches salad dressing consistency and then stir it into some cold noodles and veggies.

However, the resulting salad is yummy I wanted to make it one day without making peanut sauce first.  This is it:

Peanut Noodle Salad


Nouns:
1/2 pound whole wheat spaghetti, cooked
1/2 red pepper, sliced thinly
1/2 green pepper, sliced thinly
6-8 scallions, chopped
1/3 cup peanut butter
3 tbsp rice wine vinegar
1 tbsp honey
1 tsp soy sauce
1/2 tsp chili garlic sauce
1 tsp sesame oil
1 tsp fresh grated ginger

Optional Garnish:  sesame seeds or chopped peanuts

Verbs:
Stir together all the ingredients but the noodles, peppers and scallions.  The dressing should come together into a thick, but liquidy mixture.  Add more rice vinegar if necessary, or to taste.  In a large bowl, toss the chilled pasta, veggies and dressing until everything is coated.  Garnish and serve cold.  Yummm!

Stuffed Shells

I made these for a friend who comes over for dinner a lot on weeknights because he's out of town every weekend.  These are a great make-ahead dish, and I will keep them in my repertoire for entertaining for that reason, and because they are they perfect combination of delicious, easy, and impressive.

Stuffed Shells


Nouns:
1 box large shell noodles (I think a box is about a pound?  I don't know.  A box.)
1 large container of ricotta (in my grocery store, they have large and small options in ricotta, but I am dumb and didn't write down how many ounces, so you know, get the big one if there is one, and if there isn't, get two small ones.)
1 jar of your favorite marinara sauce
1 egg
1 package frozen chopped spinach
1 bag shredded Italian cheese blend, or a few ounces of shredded mozzarella and shredded Parmesan

Verbs:
Make the pasta according to package directions.  Or how you normally make pasta.  I assume you know how to make pasta.  So make it.  Okay.

Defrost the spinach and squeeze the liquid out of it by wrapping it up and gently pressing it with a clean kitchen towel that you don't mind dyeing green.  In a large bowl, combine the spinach, ricotta and egg.  Add some garlic or basil or parsley if you are so inclined.  Spray a baking dish with cooking spray or lightly grease it with olive oil.  Spoon the cheese mixture into the shells one by one, arranging them in a single layer in the baking dish.  If you are making this dish ahead, then stop, cover the baking dish, and stick it in the fridge.  If not, carry on with the rest of the directions.

Preheat oven to 375.  Pour of the sauce over the shells.  Sprinkle the shredded cheese over the top.  Bake until bubbly and the cheese is slightly browned, about 25 minutes.

YUM!

Butternut Squash Lasagna

Today I was blithering endlessly about food, as I often do, and I happened to mention this lasagna to a coworker who has a newfound love of butternut squash.  As per her request, here's the recipe:

Butternut Squash Lasagna with Sage Bechamel Sauce


Nouns-
1 butternut squash, roasted, peeled and chopped
1 package no-boil lasagna noodles
1 pint ricotta cheese
3 onions
1-2 tbsp sage
3 tbsp butter
3 tbsp flour
2 cups milk
2 cups shredded gouda or mozzarella cheese
6-8 cloves of garlic, minced
1/8 tsp nutmeg

Verbs-
Preheat oven to 400.  Thinly slice the onions, then caramelize in olive oil or butter until sweet and warm brown.  Set aside.  In a saucepot, melt the butter over medium low heat and add the garlic, stirring for 2-3 minutes.  Add the flour and stir into a roux.  Cook the roux until golden, then add the milk, nutmeg and sage, stirring to thicken. When bechamel sauce has formed a creamy consistency, remove from heat.  Layer a greased baking dish with lasagna noodles, then ricotta, then onions.  Top with sauce.  Add another layer of noodles, then butternut squash, more ricotta and the shredded cheese.  Top with sauce. Repeat until all the noodles are used up.  Pour any remaining sauce over the top and sprinkle any remaining cheese over that.  Bake for 45 minutes or until bubbly and hot through.   Yummmm.

Fancy Mac and Cheese: Cavatappi with Cheddar Beer Sauce

I love me some noodles.  I love them.  I used to eat them almost constantly, such that we had to make a long long stop in the noodle aisle on every grocery trip.  I cannot get enough.  And, of course, what is better on noodles than cheese?  Nothing!  Nothing, I tell you!

So, here's the basic recipe for my Mac and Cheese, though I make many many variations on this theme.  It grew out of a recipe for Cheddar Ale soup, thus the beer-y goodness.  I hope you like it as much as I do!

Fancy Mac and Cheese: Cavatappi with Cheddar Beer Sauce (And Gruyere!  And Parmesan!  And Caramelized Onions! And Sometimes Broccoli!  And Maybe some Crumbled Bacon!)


Nouns:
1 Pound Cavatappi Noodles
3 ounces Shredded Gruyere cheese (or more!)
4 ounces chredded cheddar (or more!)
2 ounces fresh grated parmesan or asiago cheese (or more!)
1 cup milk
1/2 cup beer ( a nice dark ale is best for this, but I'll admit that I've totally used Coors Light)
1/2 medium onion, diced
4 cloves garlic, diced
olive oil
1 tablespoon butter
1 tablespoon flour
1/4 tsp paprika
salt and pepper

Optional:
1-2 crowns of broccoli, cut into small florets
4 strips of turkey bacon, cooked and crumbled

Verbs:
Boil salted water in a large pot.  Add the cavatappi when water is boiling, and cook until al dente.  (hint, if adding broccoli, throw in the florets for the last 2 minutes or so of pasta cooking, and then just strain them with the noodles.  Easy peasy!)  Strain the noodles and set aside.  Meanwhile, saute the onions and garlic over medium low heat in olive oil until onions get translucent.  Then add the butter.  Once butter is melted, add the flour and stir to combine.  Cook over medium low heat for several minutes.  (I know, I am basically making a Roux with garlic and onions in it, and that is so not chef-like, but it saves time and seems to work just fine!)  Add the beer and simmer, stirring to combine all the ingredients.  IF you did this right, the mixture will start to thicken!  If you did it wrong, then at least you have the rest of the beer to console yourself with.  Making sure that the mixture is not too hot to scald/curdle the milk, carefully stir in the milk.  Turn heat down if necessary.  Slowly add the grated cheeses, a little at a time.  Stir thoroughly and add more cheese once the cheese you've already added is all melted into the sauce.  I don't actually measure my cheese, I just add it until the sauce is thick and cheesy.  Then I pour it over the pasta and any extras, like broccoli or bacon, that I want to add.  Stir some more.  At this point, if you have massively impressive willpower, you could put some buttered crumbs on top and bake the mac and cheese in the oven to make it all golden-brown and delicious.  Mine never makes it to the oven, because once the cheese hits the noodles, I eat it.

Yes, you can use whatever curly pasta you prefer if you don't like cavatappi.  Actual Macaroni would work fine.  Or Rotini.  Or whatever.

Fake Stroganoff, Real Delicious

This is my version of Beef Stroganoff, which of course contains no beef.  It is as healthy as stroganoff can get and still taste good, in my opinion.  I usually eat about five bowls of it and then roll around bemoaning my fate and asking my husband why he didn't stop me after the first two.  It is seriously good.

Alice's Fake Stroganoff


Nouns:
1 package ground Turkey
1 large onion, sliced
1 can fat free condensed cream of mushroom soup
1 small tub of fat free sour cream (8 ounces)
2 teaspoons paprika
1 package whole wheat egg noodles (12 ounces)
1 oz red wine
1 cup chicken broth

Verbs:
Prepare noodles according package directions and set aside.
Brown the turkey over medium high heat for about 8 minutes.  Add the onion, and some olive oil if necessary to prevent sticking.  Stir over medium high heat until the onion is beginning to caramelize.  Reduce heat to medium.  Add the wine and gently scrape delicious browned bits off the bottom of the pan into the liquid. Add the chicken broth and paprika, simmering until reduced by about half.  Add the condensed cream of mushroom soup and stir to combine.  Heat through.  Finally, just before serving, stir in the sour cream.  Simmer over low heat until heated through.  Serve the sauce mixture over noodles.  Try not to eat the whole thing.

Ham and Noodles with peas and tasty cream sauce

This is my quick and easy go-to noodle dish.

2 cups of turkey ham, cut into 1/4 wide, 2-inch long strips
1 package linguini, prepared
1 cup frozen peas
1 onion, chopped
2 cloves garlic, minced
1/4 cup cream
1/4 milk
2 oz grated parmesan
1 oz grated gruyere

Saute Turkey ham, onions and garlic in a olive oil over medium heat until onions are translucent.  Add peas and continue to saute until peas are warmed.  Add milk and cream, heat through.  Grate cheeses into the mixture, stirring well.  Remove from heat, and pour over pasta, tossing to coat.

Yummm!