On a Roll

Turkey Artichoke Lasagne Rolls
What should be on the dinner menu for a cold December night? Stews, soups, and hearty meat dishes are frequent stars of my winter meal rotation. I also have a soft spot for lasagne. It's a fabulous one-dish meal full of veggies and lots of melted cheese - the kind of cold-weather meal that warms you from the inside out. The problem with lasagne when cooking for two, however, is the leftovers. I have no problem with some leftovers, but eating increasingly old pasta for days on end is not an appetizing prospect. Lasagne rolls are the perfect solution to an over-production of this delicious Italian staple . . . make a couple dozen or make just a few! This is a great and flexible recipe to make for a large family or a cozy winter couple.

Ingredients
- 1/2 lb. ground turkey
- 3 c. simple marinara sauce 
- 1 lb. ricotta cheese
- 1/4 c. grated Parmesan cheese
- 1 lb. grated mozzarella cheese
- 2 Tbsp. Italian parsley, minced
- 6 green onions, trimmed and diced
- 2 Tbsp. olive oil
- 7 oz. canned artichoke hearts (drained and diced)
- 1 egg, beaten
- 2 tsp. dried thyme
- 1 tsp. fresh ground nutmeg
- 1 tsp. poultry seasoning
- salt and pepper
- 1 tsp. garlic powder
- 1 tsp. dried basil
- 10 dried lasagne noodles

Bring a large pot of salted water to a boil and heat oven to 400˚F. While the water is coming to a boil, prepare ground turkey and ricotta cheese filling for lasagne.

Heat the olive oil over medium high heat. Add turkey, sprinkle with poultry seasoning, garlic powder, dried thyme, and a sprinkle of salt and pepper. Cook the turkey until it turns brown, breaking meat apart with a wooden spoon. When the turkey was cooked through, remove from heat.

In a large mixing bowl combine ricotta cheese, half the grated mozzarella, half the grated Parmesan, diced onions, egg, nutmeg, minced parsley, artichoke hearts, and dried basil. Mix thoroughly with a wooden spoon and season to taste with salt and pepper. Set aside.

When the water is brought to a rolling boil, cook the lasagne noodles for 10-12 minutes until they are soft, but slightly al dente in the middle. Drain completely. Line baking sheets with wax paper and carefully arrange the lasagne noodles in a single layer on the wax paper. (Carefully as they will be hot - it might help to handle them with small silicon tongs.)

Prepare a 13" oval baking dish with a spritz of cooking spray and then spread the bottom with 1/4 c. of marinara sauce. 

To prepare the lasagne rolls, spread 1 Tbsp. of marinara sauce across each lasagne noodle. On one end, spread a dollop of the cheese mixture over half the length of the noodle, sprinkle over with cooked ground turkey. (Divide the fillings up equally between each lasagne roll.)

Carefully roll each lasagne noodle up starting with the filled side. Gently transfer to the prepared baking dish with the open side down. Lay the lasagne rolls snugly side by side into the baking dish.

When the lasagne rolls are all placed in the dish, cover with the remaining marinara sauce and then sprinkle and cover thoroughly with the remaining grated cheeses. 

Place the baking dish on top of a foil-lined cookie sheet before placing in the oven. Bake in the heated oven for 35-40 minutes, until the cheese is melted and bubbly on top.

Allow lasagne rolls to rest 5-10 minutes before serving. I suggest serving alongside a good quality bread and a big ol' glass of wine! Yum.

A Blessed Occasion! For Soup!

Italian Wedding Soup with Kale
Typical of Oregon spring weather . . . the sky can't decide on a blisteringly hot sunny day or wind and grey overcast. After a week of being able to embrace flip flops and sleeveless shirts, things are right back to layers and extra blankets. It's not all bad, of course, because cooler evenings mean soup nights! The heavy cream soups of mid-winter have definitely given way to something a bit lighter but equally as soul-warming. I came up with this version of Italian Wedding Soup to include spring's bounty of kale with flavorful turkey meatballs and fresh herbs. Enjoy!

Ingredients
- 1 lb. ground turkey 
- 1/2 c. dried breadcrumbs
- 1 egg
- 6 fresh basil leaves, diced
- 4 Tbsp. chopped Italian parsley, divided
- 1 onion, half grated and half diced
- salt and pepper
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 qts. chicken broth
- 1 bunch of kale, stems removed and leaves roughly chopped
- 3/4 c. dried ditalini, orzo, or other small shaped pasta
-  1 Parmesan rind plus extra grated Parmesan cheese for sprinkling
- olive oil for frying

In a medium mixing bowl, combine ground turkey, egg, breadcrumbs, basil, 2 Tbsp. Italian parsley, grated onion, 1 tsp. salt, and 1/2 tsp. ground pepper. Use hands to knead mixture together until thoroughly combined. Form about 16 or so 2" meatballs with hands and set aside on a plate. Meanwhile, heat 4 Tbsp. of olive oil in a medium skillet over medium high. Add the meatballs in batches and brown on all sides. Do not overcrowd the pan and add more oil as needed to keep meatballs from sticking. 

Handle the meatballs carefully with a pair of tongs. Remove from oil when they are nicely browned and drain on a paper towel-lined plate. The meatballs don't need to be cooked through as they will finish cooking in the boiling soup. When the meatballs are finished browning, add the chopped onions to the remaining oil in the pan and cook over medium heat until they begin to soften and turn translucent, about 5 minutes. Add carrots and celery to the onions and cook an additional 5 minutes. Scrape any browned bits of turkey from the bottom of the pan and sprinkle cooking vegetables with salt and pepper.

Meanwhile, bring chicken broth to a boil over high heat in a large soup pot or Dutch oven. When the onions, carrots, and celery are softened and fragrant add to boiling broth with any remaining oil or brown bits from pan. Add kale, Parmesan rind, remaining Italian parsley, and browned meatballs to the broth. Bring to a boil, reduce heat to medium-low, cover, and simmer for 15 minutes. Remove cover and add pasta to the soup, stir ingredients to combine. Continue boiling soup for an additional 8-9 minutes until the pasta is al dente. Season soup to taste with salt and pepper. Remove from heat and serve with grated Parmesan cheese. Yummy!
 

Gobble It Right Up!

Spaghetti and Smoky Cheese-Stuffed Turkey Meatballs
In about a month turkey will take center stage for Thanksgiving, but I was in the mood for a preview of fall's favorite fowl. Meatballs are a great dinner idea for fall and winter They are inexpensive to make, quick to throw together, and the flavor combos are endless. I turned up the taste factor on this meatball riff with a generous combination of spices, flavorful smoked mozzarella cheese, shallots, and diced pancetta. The flavor combination on the meatballs is bold, so I decided to go with my Simple and Delicious Marinara Sauce but feel free to use your favorite- either from a jar or from scratch. Either way, you won't be disappointed with this hearty dinner.

Ingedients

- 1 lb ground turkey

- 4 oz. diced pancetta

- 2 Tbsp. finely minced Italian parsley

- 2 tsp. red pepper flakes

- 2 oz. smoked mozzarella cheese, cut into 1/2" cubes

- 1 shallot, finely minced

- 1 egg

- a splash of milk

- 1 tsp. herbs d' Provence

- salt and pepper

- 1/3 c. dried breadcrumbs

- 16 oz. dried spaghetta

- 1 Tbsp. butter

- 6 c. marinara sauce

Bring a large pot of heavily salted water to a boil and preheat the oven to 350˚F. Spray a 9x13" baking dish with a generous coating of cooking spray.

While things are heating up, place ground turkey, pancetta, parsley, red pepper flakes, shallots, egg, milk, herbs d' Provence, and breadcrumbs in a large mixing bowl. Sprinkle mixture with about a tsp. of salt and a few grinds of black pepper. Gently combine ingredients with bare hands, until the mixture is well incorporated. Form one meatball at a time in fingers, rolling gently in the palm to create a golf-ball sized sphere. Gently push a cheese cube into the center of the ball and roll around so that the cheese is totally covered. Place finished meatballs in the prepared baking dish. Once meatballs are formed, bake in oven for about 25-30 minutes until they are cooked through and beginning to brown. Remove from oven.

While meatballs are baking, heat the marinara sauce in a medium sauce pan. When the salted water comes to a rolling boil, cook pasta to al dente, about 9 minutes. Drain and reserve about 1/4 c. pasta cooking water. Place the hot drained noodles in a large serving bowl and toss with butter and reserved pasta cooking water. Pour heated sauce over the pasta, then top with cooked meatballs. Serve with bread and salad!

Leftover Makeover: Day 3

Tasty Turkey Nachos to Put In Your Face
I am getting to the end of my Thanksgiving leftovers. There were definitely a fair few sandwiches put in the mix, by the way. With just enough turkey remaining for a final meal, I wanted to go back to one of my favorite things to put in my face: nachos. I ask this question frequently, but what's NOT to like? Nachos may, in fact, be the perfect food protein, dairy, fiber, etc. It's spicy, delicious, filling, and the ingredient permutations are endless. So . . . here's to Thanksgiving! Let's give thanks to the end of leftovers.

Ingredients
- 1 large bag, 8 c. or so of sturdy corn chips
- 3 c. of turkey meat, shredded with a fork into bite-sized pieces
- 2 tsp. of hot sauce, such as Cholula
- 2 tsp ground cumin
- salt and pepper to taste
- 3 c. grated pepper jack cheese
- 1/2 c. pickled jalapeno peppers, drained
- 1/2 c. sliced black olives
- sour cream
- guacamole
- salsa

Preheat the oven to 400˚F. While oven is heating put shredded turkey meat into a medium bowl and toss with cumin, hot sauce, and salt and pepper to taste. Set aside. Sprinkle a layer of corn chips in a 9x13" baking dish. Layer with olives, jalapenos, and season turkey meat. Sprinkle an even layer of cheese on top. Bake for about 20 minutes until the cheese is melted and bubbly and the layers are heated through. Garnish with a dollop of sour cream and guacamole and serve with salsa and extra chips. That's it! Fast and easy.

Vodka: What Can't It Do?

Mascarpone Vodka Sauce with Turkey Meatballs
Maybe it's something floating around the autumn air, but lately Angie and I have been on the same food wave-length when musing over our dinner plans at the office. The other day I mentioned, "Do you know what I've been in the mood for? Spaghetti and meatballs!" Angie exclaimed, "Me too!" And we began comparing notes for potential pasta and ground-meat permutations. Mascarpone cheese is always a good idea and I have recently been gifted a fantastic bottle of vodka- this variation on vodka sauce seemed like a natural fit. Enjoy a heart bowl on a chilly October night. Keep in mind, the delicious herb-laden marinara base to the sauce makes more than enough for leftovers. Whip it up, save all about about 3 cups and freeze the rest for a future lasagna recipe.

Ingredients
- 2 medium yellow onions, finely diced
- 1 c. carrots, finely diced
- 4 stalks celery, finely diced
- 4 cloves garlic, minced
- 2 28 oz. cans crushed tomatoes
- 1/4 c. olive oil
- 1 Tbsp. fresh thyme leaves
- 1/2 c. Italian parsley, chopped, divided
- 1/4 c. fresh basil, chopped
- 1 c. good quality vodka
- 4 oz. mascarpone cheese
- 1 tsp. sugar
- salt and pepper
- 3 lengths Italian turkey or chicken sausage, removed from casings
- 1 lb. ground turkey
- 2 slices whole wheat bread, torn into small pieces
- 1 egg, beaten
- 1 tsp. herbs d' Provence
- 1 tsp. poultry seasoning
- milk
- 1 c. grated Parmesan cheese, divided

DELICIOUS HERBY MARINARA SAUCE
Heat 1/4 c. olive oil in a large Dutch oven over medium heat. Saute onions and garlic for about 3-4 minutes until they become soft and fragrant. Add carrots and celery, cook until vegetable begin to soften, 2-3 minutes. Add fresh thyme, 1/4 c. Italian parsley, and fresh basil. Stir to combine. Add crushed tomatoes, sugar, and season with salt and pepper. Bring to a boil, then lower heat and simmer for about 20 minutes until sauce begins to thicken.

At this point, you have a delicious and complete marinara sauce. Enjoy with pasta, chicken, eggplant, or anything or use as the base for about a thousand other sauces.

VODKA SAUCE
To make the vodka sauce, take 3 cups of the Delicious Herby Marinara Sauce in a Dutch oven and add 1 c. good quality vodka. Simmer over medium-low for about 20 minutes for sauce to thicken. Add 1/4 c. mascarpone and 1/2 c. grated Parmesan cheeses. Stir warm sauce until cheeses are melted and well combined. Season with additional salt and pepper and pour over cooked pasta to serve.

TURKEY MEATBALLS
Preheat oven to 350˚F and spray a 9x13" baking dish with cooking spray, set aside. In a large bowl combine ground turkey, chicken sausage, torn bread pieces, herbs d' Provence, poultry seasoning, 1/4 c. chopped Italian parsley, 1 egg, a splash of milk, and 1/2 c. grated Parmesan cheese. Mix with hands until ingredients are thoroughly combines. Form meat mixture into 2" balls and arrange in prepared baking dish. Bake in oven for about 20 minutes, until meatballs begin to brown. Serve over prepared pasta and vodka sauce. It's good stuff!

Freeze . . . Jive-Ass Turkey!

Turkey and Butternut Squash Chili

I slept for one hour last night. I'm not kidding . . . ONE. Although I am an admitted "mutant" in need of less sleep than the average . . . a single, insignificant hour is not enough to fully rejuvenate my mind and body. Needless to say . . . today was LONG. I survived the commute, classes, meetings, and students from moment to moment with a steady stream of coffee and the promise of a cozy evening in my fuzziest of sweatshirts with a yummy fall dinner that would warm me from the inside out.

Chili is one of the fastest, easiest, and most filling meals on my dinner roster. This meal was put together with very little effort (perfect for an evening such as this when I barely had the energy to pull on my sweatpants) and very little time. It was inspired by a two classic Thanksgiving flavors and perfect to get you in the mood for that particular upcoming fall feast!

Ingredients
- 1 lb. ground turkey
- 1 large yellow onion, peeled and finely diced
- 2 lbs. peeled and cubed butternut squash pieces*
- 1 14.5 oz. can diced fire-roasted tomatoes with green chilies
- 2 15 oz. cans cannellini beans (white kidney beans), with their juices
- 2 Tbsp. olive oil
- salt and pepper to taste
- 1 Tbsp. chipotle chili powder
- 2 Tbsp. ground cumin
- 2 tsp. cardamom
- 2 Tbsp. brown sugar
- sour cream or grated cheddar cheese

Heat olive oil in a large stock pot or Dutch oven over medium. Add diced onion and cook until softened, about 4 minutes. Add turkey and cook until not longer pink (about 5 minutes), breaking up with a wooden spoon. Season with salt and pepper. Add tomatoes, beans with their juices, squash, chili powder, cumin, cardamom, and brown sugar. Bring to a boil, then reduce heat to medium-low. Cover and simmer chili for about 30 minutes, stirring occasionally. Remove from heat and let sit about 5 minutes before serving. Season with additional salt and pepper to taste. Serve in bowls and top with sour cream or grated cheddar cheese. Delicious dinner in no time!!!

*The sheer ease of this meal was made possible by the blessed availability of Trader Joe's pre-washed, cubed, and packaged butternut squash pieces.