Gluten Free Rigatoni with Organic Pink Turkey Sauce

This is one of my daughters favorite dinners. I make it once every few weeks to keep her happy. Recently I found this fresh gluten free pasta at the market and its become a staple in our house. My daughter does not like red sauce so I make a pink sauce instead and put lots of veggies in it. Like most of my recipes, I just make it in my head, its rare I follow any recipe unless I’m baking. For this recipe you can take out most of anything you don’t like or add whatever you want in that sounds good to you. It’s very simple.

Gluten Free Rigatoni with a Pink Turkey Sauce

  • Servings: 4-6
  • Difficulty: easy
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Ingredients:

  • 1 box of fresh gluten free pasta
  • 1 package of organic dark ground turkey meat
  • 5-10 button mushrooms
  • 1 handful of spinach (chopped)
  • 1 handful of fresh basil (chopped)
  • 1 28 oz can of crushed tomatoes
  • 1/4 cup whole milk ricotta cheese
  • 1/4 cup grated parmesan cheese
  • 1/4 cup heavy cream or half and half
  • 2 cloves garlic (chopped)
  • 1/2 sweet onion (chopped)
  • 1 tablespoon olive oil
  • Salt and Pepper

 

Directions:

  • In a large pot add olive oil, onions and garlic. Cook until translucent.
  • Add ground turkey and cook until no longer pink
  • Add mushrooms, basil and tomatoes
  • Cook on medium heat for 10 minutes
  • Add spinach and continue to cook for another 5 minutes
  • Add ricotta cheese, cream and parmesan cheese
  • Add salt and pepper to taste
  • Serve over fresh pasta
  • Sprinkle grated parmesan on top

 

Pasta Fagioli

The other night I went to dinner at the Olive Garden. I haven’t been there for over 15 years. I ordered the salad and soup (pasta fagioli). It was delicious! I wanted to recreate that soup but with better ingredients and of course, organic. Everything I make I try to use all organic no hormone meat and vegetables.  I also used a turkey Italian sausage instead of pork. This is a great easy affordable dinner!

Pasta Fagioli

  • Servings: 4-6
  • Difficulty: easy
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Ingredients:

  • 1 tablespoon olive oil
  • 3 cloves garlic (chopped)
  • 1 medium sweet white onion (chopped)
  • 2 carrots (chopped)
  • 2 stalks of celery (chopped)
  • 1 can of white cannelloni beans
  • 1 can (14 oz) of high quality tomatoes (chopped)
  • 1 package of organic hot Italian turkey sausage (no casings)
  • 1 teaspoon thyme
  • 1 bay leaf
  • 1 teaspoon parsley
  • 1 teaspoon oregano
  • 1/2 teaspoon crush red pepper
  • salt and pepper
  • 32 oz organic chicken stock
  • 1 cup of water
  • 1 1/2 cup of salad macaroni or Ditalini pasta (uncooked)

Directions:

  • In a large pot add olive oil and onions stir until translucent
  • Add turkey sausage and cook thoroughly
  • Add garlic, carrots, celery, all herbs and stir for 1-2 minutes
  • Add chicken stock and bring to a boil
  • Add beans and tomatoes
  • Cook on medium high heat for 20 minutes until carrots are soft
  • Add 1 cup water and bring back to a boil
  • Add pasta and cook for 7-8 minutes until pasta is cooked
  • Remove from heat and let sit for 10 minutes to let pasta absorb liquid
  • Serve with grated parmesan cheese and bread or cornbread

Surprise Turkey Meatballs with Root Vegetable Hash

Today is my farmers market shopping day, time to see what vegetables I’ll be cooking with this week! I picked up some beautiful carrots, squash, sweet potatoes, and tons of fresh herbs.

I’m still trying to cut down on 90% of my carb intake and trying to make different recipes is challenge. I don’t like eating the same things often (unless it sushi). These turkey meatballs are similar ingredients to the turkey meatloaf I made the other night so I knew it would be delicious. I scanned the internet for some ideas and came up with my own recipe, I have to say they turned out great!

You can eat this with some turkey gravy if you want.

Surprise Turkey Meatballs

  • Servings: 4-6
  • Difficulty: easy
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Surprise Turkey Meatball!

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Surprise Turkey Meatballs

Ingredients:

  • 1 package of dark meat ground turkey
  • 1/2 Sweet white onion
  • 3 cloves garlic
  • 1 handful of parsley
  • 1 teaspoon of dried oregano
  • 1/4 cup of Panko breadcrumbs + 1/4 cup to roll the meatballs in
  • 1 egg (beaten)
  • Fresh Mozzarella balls (tiny)
  • 1 tablespoon balsamic glaze
  • 1/2 cup parmesan cheese + 1/4 cup to roll the meatballs in
  • Salt and Pepper

Directions:

  • Heat oven to 400 degrees
  • Oil the tiny cupcake pan with either spray or olive oil using a brush.
  • On a plate mix 1/2 cup of parmesan cheese and 1/2 cup of Panko breadcrumbs.
  • In a food processor blend the onion, garlic and parsley together until chopped up. Place ingredients in a large bowl and add Panko, Parmesan, balsamic glaze, beaten egg, oregano, salt and pepper and mix together. Add the turkey and stir until completely mixed. Use a tablespoon to scoop turkey mixture and form into a ball, push the mozzarella ball into the middle and push the meat around it to close and roll it in the Panko mix.  Place the meatball in the cupcake pan.
  • Bake in oven for 20 minutes
  • Serve immediately

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Chop the onions, parsley and garlic together
Chop the onions, parsley and garlic together

Roll turkey into a ball and insert the mozzarella
Roll turkey into a ball and insert the mozzarella

Roll in the panko and cheese mixture
Roll in the panko and cheese mixture

Turkey Meatball ready for the oven.
Turkey Meatball ready for the oven.

Turkey Meatball done!
Turkey Meatball done!

Root Vegetable Hash

  • Servings: 4-6
  • Difficulty: easy
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Ingredients:

  • 3 Carrots (chopped in cubes)
  • 1 purple sweet potato (chopped in cubes)
  • 1 white sweet potato (chopped in cubes)
  • 2 yellow squash (chopped in cubes)
  • 1/2 sweet onion (chopped in cubes)
  • 1 tablespoon of chopped fresh sage
  • 2 tablespoons of chopped fresh Italian parsley
  • 2 tablespoons butter
  • 1 – 2 tablespoons of olive oil
  • Salt and Pepper

Directions:

  • Heat cast iron pan
  • Add olive oil
  • Add onions and sauté
  • Add sweet potatoes and sauté for 2 minutes
  • Add parsley and sage
  • Add carrots and sauté for 2 -3 minutes until semi soft
  • Add squash and sauté for 2-3 minutes
  • Add butter
  • Add salt and pepper
  • Cook until soft and a little crispy on the bottom
  • Serve hot

Root hash
Root vegetable hash

Turkey Meatloaf with Mash Potatoes and Arugula Salad

My aunt Patty is an amazing cook. She turned me onto using dark meat ground turkey a while back, since then I haven’t used any ground beef!  She mentioned she found this recipe for Turkey Meatloaf in the LA Times this weekend that was adapted by a recipe by Valerie Bertinelli. She said it was super easy to make and very tasty. I’ve been looking for a good meatloaf recipe so tonight I tried it.

Mixing the ingredients together was super easy, threw it into the oven for an hour. Came out very flavorful and moist.

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Turkey Meatloaf

  • Servings: 4-6
  • Difficulty: easy
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2 slices soft white sandwich bread, torn into small pieces (about 2 cups)

1/2 cup milk

1 1/2 pounds ground turkey

2 eggs, lightly beaten

3/4 cup grated Parmigiano-Reggiano cheese

8 thin slices pancetta (about 4 ounces), finely chopped

1/2 onion, finely chopped

3 cloves garlic, pushed through a press

1/4 cup plus 1 tablespoon ketchup, divided

2 tablespoons balsamic glaze or vin cotto, or as desired

1 cup loosely-packed fresh flat-leaf parsley, chopped

1/2 teaspoon dried oregano

1/4 cup Italian-style dried bread crumbs

1/4 teaspoon kosher salt

Freshly ground black pepper

STEP 1

Heat the oven to 500 degrees. Combine the bread and milk in a large bowl and soak for 10 minutes. Add the turkey, eggs, cheese, pancetta, onion, garlic, 1 tablespoon ketchup, balsamic glaze, parsley, oregano, dried bread crumbs, salt and pepper to taste. Mix well with your hands.

STEP 2

Shape into an 8-inch by 5-inch loaf and transfer to a rimmed baking sheet. Bake for 15 minutes. Reduce the heat to 325 degrees and slather the remaining ketchup all over the top of the loaf. Bake until a meat thermometer inserted in the center of the loaf reads 165 degrees, about 45 minutes. Remove the meatloaf and set it aside to rest for 10 minutes, then transfer to a platter and serve.

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