Turkey Stromboli

I tried a new recipe and (just for you Lisa) it has fewer ingredients than the last few.  You are welcome! =)
It was tasty and had lots of healthy veggies in it.  For real meal lovers though, you might need to up the turkey in it.  For Sam and I it was just right. =)
It was super easy and quick!  Perfect for some tired snowboarders!

• 1/2 sweet onion
• 2-3 cloves of garlic
• 1/2 lbs lean ground turkey (8oz)
• 1 bell pepper chopped
• 1 small-medium zucchini chopped
• kosher salt and pepper
• 1 8oz can tomato sauce
• 1/2 tsp dried basil
• 1/4 tsp dried oregano
• 1 package of Whole Wheat Pizza dough
• 4 oz fancy shredded mozzarella cheese

Preheat oven to 425 degrees
Heat a large skillet over medium high heat. Spray with non-stick cooking spray. Brown with ground turkey with the onion and garlic. Add the chopped pepper and zucchini. Sprinkle with salt and pepper. Cook for a few minutes while you prepare to work with the dough.
Sprinkle you counter or cutting board with a bit of whole wheat flour. Separate the dough into 4 equal parts.
Add the tomato sauce, basil and oregano to the skillet. Stir and lower heat to medium-low. Let it simmer while you prepare the dough again.
Roll out the dough into rectangles. Line a cookie sheet with aluminum foil and spray with non-stick cooking spray. Lay one of the rectangles on the cookie sheet. Scoop about 2 ladlefuls of the turkey mixture in the middle. Top with 1 oz of cheese and fold over to create a long skinny stromboli. Place a few slits on the top.
Note: They will be hard to move so making them on the sheet with be a big help.
Once you make all four. Place in the oven for 15 minutes. Once finished let sit for 5 minutes before cutting.



This one came from http://greenlitebites.com/2009/05/26/turkey-stromboli/.

Snowboarding!

Sam took me snowboarding for the first time last weekend.  It was amazing and terrifying!  We took a lesson from the King of Snowboarding (thanks for the suggestion Pat) which helped.  Sam was up and moving down the mountain in no time.  I on the other hand was griping the instructors hands for dear life and screaming my head off.  I think he told me to relax no less than 700 times...hmm... =)

You basically have to forget everything you know about balance and how to move your body through the world, in order to make this work.  You can't use your arms or your hips; it is quite the exercise in patience in persistent.  But the first run that you get going down the hill and then stop successfully with out falling down, it is a total rush! 

It may be a while before we are experts, but it sure is fun playing in the snow!

Cajun Shrimp Casserole

 I got this one from Southern Living it was super tasty!  A bit on the spicy side though, and I LIKE spicy.  I may do a bit less of the Cayenne pepper next time and make the veggies a bit more chunky.  Although Sam likes the veggies smaller, always an issue at our house. =)




Prep Time: 30 minutes
Cook Time: 16 minutes
Bake: 20 minutes
Yield: Makes 6 servings

Ingredients

• 2  pounds  unpeeled, large fresh shrimp
• 1/4  cup  butter
• 1  small red onion, chopped*
• 1/2  cup  chopped red bell pepper*
• 1/2  cup  chopped yellow bell pepper*
• 1/2  cup  chopped green bell pepper*
• 4  garlic cloves, minced
• 2  cups  fresh or frozen sliced okra
• 1  tablespoon  lemon juice
• 1 1/2  teaspoons  salt
• 1  (10 3/4-ounce) can cream of shrimp soup**
• 1/2  cup  dry white wine
• 1  tablespoon  soy sauce
• 1/2  teaspoon  cayenne pepper
• 3  cups  cooked long-grain rice
• 1/4  cup  grated Parmesan cheese
• Garnishes: quartered lemon slices, fresh flat-leaf parsley sprigs

Preparation

Peel shrimp; devein, if desired.
Melt 1/4 cup butter in large skillet over medium-high heat. Add onion and next 3 ingredients; sauté 7 minutes or until tender. Add garlic, and sauté 1 minute. Stir in okra, lemon juice, and salt; sauté 5 minutes. Add shrimp, and cook 3 minutes or until shrimp turn pink. Stir in soup and next 4 ingredients until blended. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle evenly with Parmesan cheese.
Bake at 350° for 15 to 20 minutes or until casserole is bubbly and cheese is lightly browned. Garnish, if desired.
*1 (10-ounce) package frozen onions and peppers may be substituted for fresh onion and bell peppers.
**1 (10 3/4-ounce) can cream of mushroom soup may be substituted for cream of shrimp soup.

Tomato and Sausage Risotto

So I've been cooking, a lot.  I enjoy being in the kitchen.  Especially when the newest project turns out well.  The true test is if Sam gives it the thumbs up.  Here is the latest thumbs up dish.  It is adapted from Martha Stewart recipe.



Tomato and Sausage Risotto

• 1 can (28 ounces) diced tomatoes, in juice
• 3/4 pound sweet or hot Italian sausage, casings removed
• 1 small onion, finely chopped
• Coarse salt and ground pepper
• 1 cup brown rice
  
• 1/2 cup dry white wine
• 1 bunch flat-leaf spinach, (10 to 14 ounces), washed well, tough stems removed, chopped (about 7 Cups)
• 1/2 cup grated Parmesan cheese, plus more for serving (optional)

Directions

1. In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.
2. In a medium saucepan, heat sausage and onion; season with salt and pepper. Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened, 3 to 5 minutes.
3. Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.
4. Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid).
5. Remove pan from heat. Stir in spinach, Parmesan; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if desired.