Friday, July 26, 2013

RECIPE: TURKEY CHILI PASTA

ORIGINAL RECIPE:  After a lovely lunch at the Gee Whiz Diner yesterday, I found myself left with half a Turkey Burger and limited enthusiasm about eating it all by itself later on.  I considered a burrito or crumbling it into sauce, but neither seemed quite appetizing enough for my extravagant flavor palate.  That's when I had the idea to utilize my left-over burger (and bun) to make some Turkey Chili based on my natural cravings.  Veggies and spice were a must to include in the recipe, as is typical with most of my food, and of course I needed some carbs and added heat.  Thank youuuuu pasta!  What resulted from this craving-concoction was a deliciously flavorful, subtly spicy, fiesta of a pasta dish!  A dish that I, my friends, am delighted to share with all of you.  This is sure to be a hit with the whole family.  Now let's get cookin!

 
INGREDIENTS
1 Turkey Burger, 1 Bun, Garlic, Onion, Asparagus, Jalapeno, Kale, Red, Green, and Yellow Peppers, Corn, Plum Tomatoes, Marinara Sauce, Butter (or substitute), Extra Virgin Olive Oil, Cumin, Chili Powder, Frank's Red Hot, Pepper, Sea Salt, Pasta


QUICK & EASY PREP
THE PASTA
Bring a small pot of water to boil.  Add your pasta and cook to desired consistency. 
 
THE CHILI 
Peel and dice your onion and garlic.
Remove the seeds and dice your jalapeno, red, yellow, and green peppers.
Chop up your kale and asparagus into small pieces.
Coat a pan with Extra Virgin Olive Oil and turn the burner to low heat.
Add your onion and garlic to the pan and allow to simmer and deliciously flavor the oil.
Add in your jalapeno, peppers, and asparagus, stirring to coat them in oil.
Add your corn.  Stir.
Allow your veggies cook and soften, absorbing all the fabulous flavor.
Continue to stir occasionally.
Add a few tablespoons of marinara sauce and butter to the pan, stirring to mix it in.
Shred your turkey burger and bun into tiny pieces and add to the frying pan. Stir.
Salt to taste and then add tons of black pepper.  Continue to stir.
Shake in some chili powder and a generous helping of cumin for flavor.
Stir until all ingredients are coated.
Shake in as much Frank's Red Hot Sauce as you'd like to increase the heat and flavor.
Allow to simmer on low heat until the chili reduces, flattening with a spatula.
As your chili reduces, flip occasionally and re-flatten so nothing burns.


FINISHING TOUCHES
Drain your pasta fully then add it to the pan, stirring into the chili on low heat.
Slice your plum tomatoes into quarters.  Add to the mixture, folding in gently.
Taste and add more pepper and cumin if necessary.  Stir gently and remove from heat.

SERVE AND ENJOY!

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