Today I felt inspired to create something different, something I haven’t done before. Yes, believe it or not, I’ve never made a white sauce of any kind. Ever! I know, it’s ridiculous. Also, I stopped at the grocery store on my way home after work, and got some great things I wanted to use right away. I’m notorious for wasting food and I’m trying to work on that, so I figured I’d buy it and cook it today.
This seems like a lot of ingredients and steps, but you can scale it to what you have in your fridge and what you want to do. And the hardest/longest step was chopping the onion. The rest was just stirring.
1 LB of ground turkey
1 medium onion (diced)
1 bell pepper (diced)
16 oz. mushrooms
1 head of broccoli
1/2 cup of shredded cheese (I used smoked Gouda with cracked pepper, but any melty cheese would work)
3 cloves of garlic (grated and/or finely minced)
2 TB of olive oil
1/2 LB of rigatoni (or any pasta with ridges)
1/2 cup of chicken stock
1/2 cup of half&half (or soy creamer or non-dairy coffee creamer if you prefer to keep this kosher)
salt & pepper to taste
fresh parsley and basil to taste
hot chili flakes to taste (optional)
1. Saute onion and garlic for a few minutes, until golden brown and add ground turkey in a large skillet with high sides.
2. Brown the turkey until it’s completely done, seasoning it as you go along.
3. When the turkey is no longer pink, add bell pepper, broccoli, and mushrooms.
4. Add chicken stock and cook what’s in the pan.
5. Make a rue (a tablespoon of butter and a tablespoon of flour all mixed together and added to the pan).
6. Add the half&half.
7. In a separate pan, cook the pasta. When the pasta is al dente, transfer it to the other pan.
8. Add the cheese.
Garnish with the greens and you’re done!