Yesterday, on the way home from Montana, (where we spent Thanksgiving) Jadon, my son, asked me, “Mom, can we have spaghetti when we get home?” You see Jadon LOVES spaghetti. And I love Jadon, especially since he loves my cooking and said, “Momma, even if other people think your food is disgusting, I think you are the best cook ever!” After that, what mom could resist making her favorite son his most favorite meal?
Some say, “Spaghetti is spaghetti.” And while spaghetti is a fairly simple meal to make, whenever I make it, I always change something. Again, typical Jada fashion: nothing can be the same, or easy, or to the letter. Something about being a trailblazer (nice way to say rebel), as a friend once labeled me. 🙂
Over the years in our home, I have really tried to curtail “all things white” (i.e. white sugar, white flour, white rice, white potatoes). Although, we do have these items on occasion. However, 99% of the time, I do cook with whole wheat/whole grain products. If this is something you are not accustom, then, well, use white pasta. No biggie. Other than the added nutrients and health benefits of getting fiber into your body. Seriously, though, use what you have.
Spaghetti with Ground Turkey and Mushrooms
1 can of no sugar pasta sauce (Hunts happened to be what I had)
1 can of mushrooms
1.5 lbs. of ground white meat turkey
1 T of Olive Oil
1 onion, diced
4-6 cloves of fresh garlic, minced
1-2 tablespoons of Italian seasonings
salt and pepper to taste
1 pkg. of whole wheat spaghetti noodles, cooked according to pkg. directions
In skillet over med. high heat, add olive oil. Place onions and allow to cook until tender. Turn heat down, add minced garlic, stirring. (Trust me, don’t burn the garlic, or else you have to start from the beginning). Add ground turkey, salt and pepper and Italian seasonings. Allow turkey to cook until done. Add mushrooms and pasta sauce. (Note: this easily could be done with 1 large can of tomato puree, Italian seasonings, beef bouillon cube, salt and pepper. Homemade pasta sauce is super-simple to make. I just happened to have found an incredible deal on pre-made pasta sauce, so I stocked up a few weeks ago.) Allow to simmer on low for about 15 minutes, covered with a lid.
Drain pasta. In pasta pot, add half of your sauce, then pasta and finally, the remaining sauce. Toss to coat. I like serving our spaghetti in a large serving bowl. This, also, helps to coat each spaghetti noodle and get the flavors incorporated nicely. If you have fresh basil on hand, tear a few leaves and drizzle onto the top of the spaghetti.
Finish off this meal with a green salad (tonight, we had a homemade Ceasar salad and crusty garlic bread. This is where I allow some ‘white’ stuff because there is just nothing like garlic bread, especially the kind with freshly roasted garlic cloves slathered on the toasted bread. That, however, is a topic for another blog! :):) )
(c)all recipes are copyright and the culinary creation of Jada A. Swanson 2009