Meal #6: Turkey-vegetable-tomato pasta

I don’t like turkey, but Hide convinced me to let him experiment with it for the Challenge, because it’s so cheap. This is what he came up with:

Turkey-vegetable-tomato pasta

The main ingredients were turkey thigh, frozen veggies and canned tomatoes. Pretty cheap, but all very tasty. It lasted at least three meals, too.

  1. Brown seasoned turkey pieces. Set aside.
  2. Without cleaning the cooking vessel, add olive oil and sauté mirepoix blend (diced onion, celery and carrot, which we got from the frozen veggie section) over medium heat.
  3. When the onions are translucent, add can of tomatoes (this time we used diced tomatoes, but most of the time we buy San Marzano style).
  4. Return turkey to mixture and simmer for half an hour to an hour (depending on the size of your turkey pieces and how much you want the liquid to reduce).
  5. Add okra (or whatever other veggie strikes your fancy) and season with salt and pepper. Add a splash of balsamic vinegar, the secret to greatness. Also, feel free to add your favourite herbs, like basil and oregano.

Did it change my mind about turkey? Not the first night. Normally I enjoy eating off the bone, but the turkey thigh was a terrible experience. It was tough and sinewy, and it felt like every gap in my teeth was filled with turkey. Thereafter, Hide always cut it up into little cubes, which made it much more enjoyable.

Next time, Hide says he might braise the turkey for 2-3 hours or use the pressure cooker, so that it’ll be more tender.

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1 Response to Meal #6: Turkey-vegetable-tomato pasta

  1. Pingback: Week 2 Wrap-up | extra curricula

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