Rustic Turkey Ragu

It is the last day of March and, after a fairly mild month, light snow flurries are hinting of a bigger storm passing through the Sierras. We need the snow, desperately. This region is in a severe drought and therefore residents don’t mind if winter chooses to come a bit late. Bring on those April showers.

Even with the mild weather, it has still been challenging to keep those extra winter pounds off. Seems I always pack on about five to seven of them. I’m not always disciplined with my diet and I am partial to a local coffee shop’s vanilla chai lattes. Probably not the leanest things to drink but they sure hit the spot! So now, when my pants feel a bit snug around the waist, I have to think about eating better and getting to the gym (and limiting my chai addiction). Lately, I have been incorporating leaner meats in my dishes, like ground turkey instead of ground beef. Here is a nice rustic skillet dish that is fairly light, but hearty enough to keep you warm on a chilly winterish spring evening. I used pasta that I had in the pantry, but wheat or a gluten-free variety would make an excellent substitute.

IMG_8711Ingredients
12 oz. Ground Turkey
1 tsp oil (olive, Canola)
2 medium Carrots, chopped
1 stalk Celery, chopped
4 oz. Cremini Mushrooms, chopped
1/2 Onion, chopped
1-2 Garlic Cloves, chopped
28-oz can 2 14-oz cans) Diced Tomatoes, undrained
1/2 cup Dry Red Wine
1 – 2 tsps. fennel seeds, crushed
12 oz. Pasta
2 Tbsp Fresh Parsley, chopped, or 1 Tbsp. dried Parsley
Grated Parmesan Cheese

Heat the oil and cook ground turkey...

Heat the oil and cook ground turkey…

...until no longer pink.

…until no longer pink. Remove to a plate.

Cook the carrots, celery and onion over medium heat.

Cook the carrots, celery and onion over medium heat.

Cook for about five minutes until they begin to soften.

Cook for about five minutes until they begin to soften.

Add the mushrooms and garlic and cook through, about three to five minutes.

Add the mushrooms and garlic and cook through, about three to five minutes.

All the veggies cooked through.

All the veggies cooked through.

Add the diced tomatoes.

Add the diced tomatoes and mash with a potato masher or meat pounder.

Incorporate with the veggies for the beginning of a nice ragu.

Incorporate with the veggies for the beginning of a nice ragu.

Add the wine...

Add the wine…

...fennel seeds...

…fennel seeds…

...and cooked turkey.

…and cooked turkey.

Stir together and bring to a simmer.

Stir together and bring to a simmer.

Reduce to low heat; cover and cook, stirring occasionally, until the sauce is slightly thickened and the flavors have developed, about 30 minutes.

Reduce to low heat; cover and cook, stirring occasionally, until the sauce is slightly thickened and the flavors have developed, about 30 minutes. While your ragu is getting its groove on, cook your pasta as directed on the package.

Serve the ragu over the cooked pasta. Sprinkle with parsley and parmesan. Enjoy!

Serve the ragu over the cooked pasta. Sprinkle with parsley and parmesan. Enjoy!

 

Herb-Crusted Chicken Breasts with Simple Pasta

Another crazy work week has passed and not much cooking has happened in my skillet lately. My poor blog is feeling neglected. And now I’m off for the weekend to a dog trial in Northern California, so like the Santana song so aptly puts it – my house is empty and my pots are cold. What can I say – life keeps moving and I’m trying to keep up!

So, before I pack up all my doggy stuff and head over the Sierras, I am leaving you with a simple and delicious herb-crusted chicken recipe, baked in my skillet of course, and served with a side of a delicious bow-tie pasta with tomatoes. It is surprisingly easy to make, packed full of flavor and tastes just as good when cold.

Hope you all have a great weekend. Maybe next week won’t be so crazy…

IMG_7193Ingredients
1/2 cup dry Bread Crumbs
2 tsps. dried Thyme
2 tsps. dried Basil
2 tsps. dried Oregano
1/2 cup All-Purpose Flour
2 Whole Eggs
1/4 cup Water
3-4 boneless, skinless Chicken Breasts

In a large mixing bowl, combine bread crumbs with herbs.

In a large mixing bowl, combine bread crumbs with herbs.

Mix well.

Mix well.

IMG_7197

Place flour in a shallow bowl. I used a pie pan.

In another bowl, combine the water and eggs.

In another bowl, combine the water and eggs.

Place the chicken breasts in the flour and dust completely.

Place the chicken breast in the flour and dust completely.

Next, coat the breasts with the egg mixture.

Next, coat the breast with the egg mixture.

Finally, coat the breasts with the herb mixture.

Finally, coat the breast with the herb mixture.

Place the breast in a skillet or baking dish coated with cooking spray.

Place the breast in a skillet or baking dish coated with cooking spray.

Repeat the process for all of the chicken breasts.

Repeat the process for all of the chicken breasts.

Bake in a 375-degree oven for 25 to 30 minutes until the internal temperature is 165 degrees.

Bake in a 375-degree oven for 25 to 30 minutes until the internal temperature is 165 degrees.

While the chicken breasts are baking, make the pasta.

IMG_7207Ingredients
2 Tomatoes
1/4 cup chopped fresh Basil
1/8 cup Extra-Virgin Olive Oil
1 Garlic Clove, minced
1/2 tsp Salt
1/8 – 1/4 tsp crushed Red Pepper Flakes
1/4 tsp Black Pepper
1/2 pound Bow-Tie Pasta
1/2 cup freshly grated Parmesan Cheese

Cut the tomatoes in half and gently squeeze the juice into a bowl.

Cut the tomatoes in half and gently squeeze the juice into a bowl.

Chop the tomatoes and add to the juice.

Chop the tomatoes and add to the juice.

Add the chopped basil, olive oil, garlic, salt, red pepper flakes and black pepper.

Add the chopped basil, olive oil, garlic, salt, red pepper flakes and black pepper.

Combine and let rest at room temperature for 15 minutes.

Combine and let rest at room temperature for 15 minutes.

While the tomato mixture is gelling with all those good flavors, prepare the bow-tie pasta as directed on the package.

Add to the tomato mixture and combine well. Add the Parmesan cheese.

Add to the tomato mixture and combine well. Add the Parmesan cheese.

Serve with the herb-crusted chicken breast. Enjoy!

Serve with the herb-crusted chicken breast. Enjoy!