V-Neck and a Cardigan

I eat food. I take photos. Sometimes I take photos of the food I eat.

Turkey Bolognese  Ingredients 3 tablespoons olive oil 2 cloves garlic, peeled 1 yellow onion, peeled quartered 1 carrot, peeled and cut into thirds 3 broccoli stalks, peeled and cut into thirds 1/4 cup tomato paste 1 pound ground turkey (I used 99% fat free turkey) salt and pepper to taste 3 cups unsalted, fat-free beef broth crushed red pepper flakes 1/4 cup reduced-fat cream cheese, room temperature 1 pound whole wheat pasta Directions Fill a large pot with water and bring to a boil. Cook pasta to package directions and drain. Set aside. In a food processor (!!!) chop the garlic and onions, set aside. In the same processor, chop the carrots and broccoli stalks. Heat a large skillet over medium-high heat. Add half the oil. When the oil is hot, add the garlic and onions. Cook 3-4 minutes until the onions begin to soften. Add the carrots and broccoli stalks, and cook an additional 5-6 minutes until the carrots soften, then in add the tomato paste. Reduce the heat to low and cook 2-3 minutes stirring continuously until the tomato paste becomes fragrant. Heat another large skillet over high. Add the remaining oil. Season the meat with salt and pepper and add it to the skillet and brown 5-6 minutes, stirring occasionally. Transfer the meat to the skillet with the veggies. Add the broth. Reduce to a simmer and cook 15-20 minutes until the meat is cooked through and the sauce reduced by half. Sprinkle with crushed red pepper flakes (I like my sauces a little on the spicy side). Turn off the heat, and slowly stir in the cream cheese. Toss the sauce with the pasta and sprinkle with cheese if you want. Food processors = so much less prep time! So amazing.

Turkey Bolognese 

Ingredients

  • 3 tablespoons olive oil
  • 2 cloves garlic, peeled
  • 1 yellow onion, peeled quartered
  • 1 carrot, peeled and cut into thirds
  • 3 broccoli stalks, peeled and cut into thirds
  • 1/4 cup tomato paste
  • 1 pound ground turkey (I used 99% fat free turkey)
  • salt and pepper to taste
  • 3 cups unsalted, fat-free beef broth
  • crushed red pepper flakes
  • 1/4 cup reduced-fat cream cheese, room temperature
  • 1 pound whole wheat pasta

Directions

  1. Fill a large pot with water and bring to a boil. Cook pasta to package directions and drain. Set aside.
  2. In a food processor (!!!) chop the garlic and onions, set aside. In the same processor, chop the carrots and broccoli stalks. Heat a large skillet over medium-high heat. Add half the oil. When the oil is hot, add the garlic and onions. Cook 3-4 minutes until the onions begin to soften. Add the carrots and broccoli stalks, and cook an additional 5-6 minutes until the carrots soften, then in add the tomato paste. Reduce the heat to low and cook 2-3 minutes stirring continuously until the tomato paste becomes fragrant.
  3. Heat another large skillet over high. Add the remaining oil. Season the meat with salt and pepper and add it to the skillet and brown 5-6 minutes, stirring occasionally. Transfer the meat to the skillet with the veggies. Add the broth. Reduce to a simmer and cook 15-20 minutes until the meat is cooked through and the sauce reduced by half. Sprinkle with crushed red pepper flakes (I like my sauces a little on the spicy side). Turn off the heat, and slowly stir in the cream cheese. Toss the sauce with the pasta and sprinkle with cheese if you want.

Food processors = so much less prep time! So amazing.

6 months ago 38 notes
Tagged with:  #photo  #food  #recipe
  1. babs-the-red reblogged this from vneckandacardigan and added:
    Marking for future reference!
  2. hidinginplanesight reblogged this from vneckandacardigan and added:
    hand at this. Haven’t really had enough experience
  3. ohonelovelyday reblogged this from vneckandacardigan
  4. tallgirltales said: this sounds amazingggg (and healthy!)
  5. vneckandacardigan posted this