Heat saute pan to medium, add 1 TBSP olive oil, 2 tBSP of chopped onions and 2 large mushrooms sliced in half and then sliced into 1/4 slices. Add salt, pepper and 1 TBSP of paprika. Cook until tender. Add 6 ounces of ground turkey. Put a sauce pan of water on to boil. When the meat is browned, add 1 TBSP of tamari sauce, 4 TBSPs of sour cream, 1 TBSP of dill weed and juice of 1/2 fresh lemon. Add some salt and pepper to taste. Add noodles to the boiling water, they will cook quickly. Meanwhile, taste the sauce and add paprika to taste. Drain the pasta and toss the sauces with it.
This is a hearty, flavor-rich chicken noodle soup that keeps the noodles nice and tender – even when reheated.
First, rinse a whole chicken in the sink and pull out any organ parts and neck bones that may be stuffed inside. Put the whole chicken and parts in a stock pot with 1 chopped onion and a bay leaf. Add some salt and pepper. Cover with water and cook over medium heat until tender. Remove from the stock and set aside to cool.
Add 1/2 pound of mushrooms, salt and pepper and 2 tsp of turmeric and 1 tsp of curry powder. Add about 8 oz of green beans, fresh or frozen. Let cook while the meat cools. Then removed the chicken from the bones. Put the white meat aside for salads and other dishes and put the dark meat back in the soup.
In another pan, boil water and cook the noodles until done, rinse in cold water, store in a sealed container and add to the soup when it’s reheate so that it remains al dente.
I noticed an apple in the crisper that was no longer crisp. It was a bit old and wrinkly and sure to be not a crispy, juicy snack, so I decided I needed to cook it up with something. One apple wasn’t enough for a tart and I don’t care for applesauce or cooked apples on Swedish pancakes, so I decided to add it to a savory dish. Now this will make two servings, but I was not going to use only half an apple. It will make a nice lunch to reheat at work.
I put 1 TBSP of olive oil in a saute pan on medium. I added 1 crushed garlic clove and 1.4 cup of diced onions. I cooked until tender. I chopped up one small jalapeño and tossed that in with some salt and pepper and a bit of cardamom. I then chopped up two crimini mushrooms and added them. I let them get about half cooked and added 7 ounces of ground turkey and let it all cook together.
Meanwhile I started some water boiling with a bit of salt. When it hit a rolling boil I tossed in some fresh herb fettucini (it was on sale at New Seasons).
I chopped up the apple and tossed it in with the meat and mushrooms along with 1/4 cup of pecans. I added 1/4 or so of white wine and let simmer until the apples were tender, but not soft.
I strained the pasta and served the turkey and fixings on top. It has a great flavor mix. The heat from the jalapeño is very mild, but nicely balances the sweet tendency of the apple. The pecans and mushrooms provide a nice earthy flavor that is well-balanced by the wine and the cardamom lifts the ground turkey, giving it some zest. I will definitely be making this again.