Sunday, September 14, 2008

Turkey Cacciatori and Salad



Tonight, I made some turkey cacciatori and salad.  This was pretty similar to the chicken cacciatori  dinner I made for my friend's band, except for the type of meat, and this time I added carnberries and roasted red peppers to the sauce.

Ingredients:
Salad
  • Romaine mix from Whole Foods
  • Roasted red peppers
  • Fresh mozzarella
  • Avacado
  • Tomato
  • Balsamic vinegar reduction
  • Olive oil
Pasta
  • Ancient Harvest quinoa and corn rotelle
  • Whole Foods (365) Tomato Basil pasta sauce
  • Ground turkey thigh meat
  • Onion
  • Garlic
  • Basil
  • Oregano
  • Paprika
  • Balck pepper
  • Salt
  • Cane sugar
  • Cranberries
  • Roasted red pepper
  • Honey
Procedure:
Salad
For the salad dressing, I made some balsamic vinegar reduction by simmering with cane sugar, honey, and a bay leaf.  I chopped up the rest of the ingredients and added them to a store bought salad mix.

Pasta
The pasta itself is a quinoa and corn pasta that I've never had before.  It tasted pretty good.  For the sauce, I carmelized some onion with the listed spices, added the turkey, and simmered it with some gewurztraminer.  Then, I added the store bought sauce.  While that simmered, I boiled some cranberries in sugar water and peeled some red peppers that I roasted earlier.  I added those and some sugar to the sauce and kept it simmering until the pasta and salad were ready.

Resulting Deliciousness:
The pasta and salad both turned out really well.  I've been into the flavor combination of cranberry with roasted red pepper, but I didn't add enough cranberries to really bring that out.  Gewurztraminer is more of a desert wine than something to cook and drink with pasta, but this one wasn't very sweet, so it worked out alright. 

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