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Farfalle Casserole with Turkey and Mushrooms

02 Sep

So how does a woman occupy herself when her husband is away on a business trip? Well, I don’t know about everyone else, but I keep myself busy by cooking. It really makes the time fly by. I guess it’s true what they say…”time flies when you are having fun”.

I decided to experiment. There was defrosted ground turkey in the fridge, waiting to be included in a tasty dish. I looked around the kitchen and threw a few ingredients together, hoping they would come together into a delicious meal. Well, I have to say, the experiment was a success. It’s true, I am the only one that has tasted it so far, but there is plenty leftover for my husband to taste and confirm my opinion.

At this point I am sure you’re all wondering…”what did she end up doing with the turkey?” Let me start with what ingredients I scrounged up in my kitchen and threw into this dish.

Ingredients:
Ground turkey
Farfalle pasta
Mushrooms
Shallots
Fresh garlic
Marinara sauce
Dried basil
Dried parsley
Salt
Freshly ground black pepper
Vegetable oil

In terms of proportions, I pretty much eyeballed them all (I am sure you hate when I say that ).
Heat the oil in a frying pan. Cook the pasta based on standard pasta cooking instructions, until it is tender, drain and set aside. Slice the mushrooms and add them to the frying pan. Dice the shallots and garlic and add these ingredients to the mushrooms, mix well. Add ground turkey to the mushroom mix. Break up the meat and cook on medium heat until the meat is fully cooked through (no longer pink). Add marinara sauce to the turkey and mushrooms and mix well. Cook until the sauce is hot. Add the cooked pasta and combine all ingredients. Add basil, parsley, salt and pepper. Mix all ingredients together, cook until all ingredients are hot. Add fresh parsley and serve immediately.

So what does all this mixing look like? Well, feast your eyes on this…

Farfalle Turkey and Mushroom Casserole

I call this Farfalle Casserole with Turkey and Mushrooms. Just in case you need another look, here is a closer view

Farfalle Casserole with Turkey and Mushrooms

Farfalle Casserole With Turkey and Mushrooms

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Posted in Food Photography

In the Kitchen With…Vicky

10 Apr

It’s finally here, the first installment of my new series “In the Kitchen With…” And the first participant is Vicky. Who is very passionate about cooking and let’s face it, is IN LOVE with shrimp, many many shrimp.
Of course it came as no surprise when Vicky told me that she’ll be preparing Bruschetta with Shrimp, Tarragon and Arugula.
I came prepared, empty stomach and all. I got the camera out and Vicky went to work.
First, she cut up a ciabatta loaf, placed the slices on a baking sheet and drizzled then with olive oil. She baked the bread slices in the oven at 400 degrees.
Chiabatta Bread
Once the bread slices were baked, she rubbed each slice with a clove of garlic, and set them aside.
Chiabata Bread and Garlic
Then she went to work on the bruschetta topping. She chopped up a clove of garlic and sliced a medium sized shallot.
Garlic

She cooked the shallots and garlic in a skillet with some olive oil, until both were soft.
Shallots Garlic Saute
Once the shallots and garlic softened, she added about a pound of raw, peeled shrimp (without tails). She cooked the shrimp until they were pink. Once the shrimp were cooked she removed them from the skillet, leaving the shallots and garlic in the skillet. She chopped up the shrimp and set them aside.
Cooked Shrimp
Vicky then chopped up three tablespoons of tarragon leaves and one packed cup of arugula.
Taragon arugula
Vicky then proceeded to chop up six Roma tomatoes.

She measured out one quarter of a cup of white wine, one quarter of a cup of low-sodium chicken stock, and one half of a cup of mascarpone cheese.

Once all the ingredients were chopped and measured, they were all added to the skillet. She also added the chopped shrimp back to the skillet, and mixed everything together. She continued to cook all the ingredients together, stirring until the mixture was creamy. She seasoned the mixture with salt and pepper to taste.
Mix

Once the mixture was cooked, she topped a slice of the ciabatta loaf with the mixture. Finally, meet the proud chef with her completed dish.
Final Dish
I would consider the first installment of my series a complete success. Of course I had to taste the final product to vouch for it. Let me tell you, I give it two thumbs up, it was delicious.
Vicky, thanks for your support and participation, we’ll definitely do this again!

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Posted in Food Photography

Soba Noodles with Shrimp and Cilantro

11 Mar

It’s Thursday night, one more work day and the weekend will be upon us once again. To celebrate this last night before the weekend, I decided to cook up a dinner. I’ve wanted to make a soba noodle dish for a while. Finally, I got my hands on a great recipe, thanks to my Food and Wine magazine subscription.

This was a last minute decision, so after work I stopped by an Asian market to pick up the missing ingredients. I spent at least 30 minutes looking for tamari and agave syrup (as listed in the recipe) and still came up empty handed. So in the interest of time I decided to wing it and got honey and garlic sauce instead. Besides the sauce substitution, I also opted for a frying pan to cook the shrimp (in the interest of time, as well as due to lack of a grill). Other then the above mentioned substitutions, I pretty much followed the recipe (conveniently provided in the link above).

Now that I’ve gone on and on about how tonight’s dinner came about, here is the actual dinner itself.

Soba-Noodles-with-Shrimp