Let’s
see, what’s in the fridge today:
• Frozen ground turkey
(99¢ for a 1 lb. chub, the cheap kind. Very handy)
• 1/2 an onion
• a box of red wine (it was
on sale)
• an opened jar of
spaghetti sauce
• a bag of frozen
spinach
I also have an old jar of pickles, but that’ll have to wait
for another day. It’s time for a linguini dish (I actually don’t
have enough linguini so I’m combining it with fusilli -- not
recommended due to differences in cooking time, but I’m
hungry).
ingredients
3/4 lb ground turkey (you can
cook up the whole lb, use the rest for something else)
1/2 large onion (or 1 small/med), chopped
2 cloves Garlic, crushed-minced
2 Tbsp Olive oil
1 Tbsp Butter
1/3 Cup Red Wine (optional)
1 tsp Oregano (also Basil, if
you want)
3/4 jar Spaghetti sauce (any
kind of jar stuff)
Spinach - 1 cup (packed) of frozen or 1 bunch fresh (if
in a frozen bag, no need to defrost)
Salt/pepper
Parmesan Cheese (yes, I admit
to using the tall green can)
Linguini
serves3-4
1. Boil a large pot of water for
the pasta. When it finally boils, add 2 tsp salt to it, then cook the
pasta. BUT, while waiting for it to boil: 2. Large
frypan or pot on high heat. Cook turkey (dash of salt/pepper) until
done, remove and drain. Wipe pan. 3. High
heat again. Put the 2 Tbsp of olive oil and 1 tsp butter in pan. Saute
the onion, garlic, a little salt, pepper, and the oregano. Add basil if
you want. Saute 1-2 min. 4.
Add the red wine. Cook for 46 sec. (give or take) 5.
Add the spinach and about 1/2-3/4 jar of spaghetti sauce. Eyeball it,
however much you got. Add the turkey back in. Cook until the spinach is
cooked, about 3-5 min (depending if frozen). Whenever it looks dry or
too thick, add a scoop of the cooking water (from pasta pot) with a
ladle or serving spoon. Salt and pepper more to taste. Add the Parmesan
cheese (4-5 shakes). 6.
Eat.
o
Steve
Loh
has written for various publications and lives in Los Angeles. He enjoys
movies, talking, bubblewrap-popping, and improving the state of the
union. If you pour sauce on it, he’ll eat it. He can be reached at steveloh@yahoo.com.
Let’s
see, what’s in the fridge today: