Archives for November 2011

Turkey Bolognese

So, wondering what to do with those yummy turkey day leftovers??  Ground it up and make Turkey Bolognese.  This Bolognese has a twist – a wine twist.  Yay!  Oh, and a little less red tomato sauce.  I’m not much of a tomato sauce person so I modify when something requires a thick tomato sauce be added.

1 tablespoons extra-virgin olive oil
1 1/2 pounds ground Turkey – I used Jeannie-O, but you can use leftovers chopped up. (see below for instructions on how to prepare with turkey leftovers.
1/2 cup baby carrots, sliced (or use 1 carrot, grated)
1 onion, finely chopped (use your best judgement on how much onion you want to add)
2 tablespoons of minced garlic
3/4 to 1 cup of sliced Portobello mushrooms (optional)
Salt and Pepper to taste
1/2 teaspoon Bay Leaf, dry
1 1/2 cups of white wine.  No need to use really expensive wine, just a nice Chardonnay will do. (use only 1 cupe of wine if using turkey leftovers).  You can also use chicken or vegetable stock if you don’t want to use wine.
1 can of stewed tomatoes
2 tablespoons of Gluten Free All-Purpose Flour (adjust based on how thick you want sauce to be)
Serves about 4-5

Preheat oil in a large skillet over medium-high heat. Add the ground turkey and break up meat in to small chunks using a wooden spoon.  Cook until brown, about 5-6 minutes.
**If using turkey leftovers,  cook chopped turkey in pan with oil for 2 minutes until heated thouroughly.

Add in the sliced carrots, onion and garlic and cook another 2-3 minutes.  Add salt and pepper, deglaze the skillet with the wine, while scraping the brown bits from the botton of the pan, then add the stewed tomatoes.

Bring mixture to a bubble then lower the heat to low and simmer for another 5-6 minutes more.

Serve over your favorite Gluten Free pasta noodles.  I personally love (and used for this dish) Tinkyada Pasta Joy.

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Best Banana Bread

This is the season where I go in to comfort food mode.  And Quick breads are one of my favorites. So, to start the season off right I made my first Gluten Free Banana Bread.  This bread will soon become one of your favorites.  It’s moist and packed with tons of banana flavor.  I added the nuts to the top last, mostly by mistake because I forgot to add them to the mix, but they ended up having a really nice toasted flavor that I’m sure will please the most discriminating palates.

This recipe is so quick and easy it doesn’t even require a mixer.  Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.  Mix in the sugar, egg and vanilla, then add greek yogurt.  Sprinkle the baking soda and salt over the mixture and mix together.  Add the flour last and mix.  Pour mixture into a buttered 4×8 inch (I used a little bit bigger) loaf pan.  Bake for approx 1 hour – just check around the 1 hour time frame based on the size of the pan you use.  Use a toothpick to check to see if it’s done.  If toothpick comes out clean, then you’re good to go.  Cool on rack.  Remove from pan, slice and serve.

*3 or 4 really ripe bananas, smashed really well
*1/3 cup melted butter
*1 cup sugar (can be reduced to 3/4 cup if desired)
*1 egg, beaten
*1 teaspoon gluten free vanilla
*1 teaspoon baking soda
*1 1/2 tablespoons of Greek Yogurt (I used Fage 2% plain Greek Yogurt)
*Pinch of salt
*1 1/2 cup of your favorite Gluten Free All-Purpose Flour (I used
Jules Gluten Free All Purpose)

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