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.
