12/18/2011

Rachel Ray, Don't You Lie To Me!

Well, I have tried a couple Rachel Ray recipes in the past and despite her oohing and aahing over how delicious they are, I've always found them bland, if not completely tasteless. Well, Rachel Ray, I know I always say this but I'm going to give you one last try. I've got some ground turkey in the freezer and want to make something other than spaghetti and tacos. I found this recipe for Ground Turkey Paprikash & Goulash...now I'm not exactly sure what Paprikash is but I remember my mom making Goulash growing up and I loved it! I could just ask her for the recipe (probably smarter) and substitute the ground turkey in place of ground beef but I'm looking for a good reason to bash RR so I'll try her recipe.
I love how everyone critiques the recipe and says it was so delicious! The best thing ever BUT I doubled the sour cream/changed spices/added spices/used potatoes/made a completely different recipe. So clearly not the best thing ever. I'm going to do a variation on this recipe:

Ingredients

  • 1/2 pound elbow macaroni
  • Salt
  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 1 tablespoon butter
  • 1 package, 1 1/3 pounds average weight, ground lean white turkey
  • 2 to 3 cloves garlic, chopped
  • 1 medium onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 2 tablespoons sweet paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried marjoram
  • Black pepper
  • 1 cup chicken stock, available in small 8 ounce paper containers on soup aisle of market
  • 1 cup sour cream
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons chopped dill

Directions

Bring a pot of water to boil for pasta. When it comes to a boil, add pasta and salt to season the cooking water. Cook pasta 6 minutes to al dente.
While water comes to a boil and pasta cooks, heat a deep skillet over medium high heat. Add extra-virgin olive oil then butter then ground meat. Break up meat and crumble, 2 to 3 minutes. Add garlic, onions, red bell peppers and seasonings to the turkey. Cook 5 or 6 minutes then add chicken stock and sour cream to the pan. Bring to a bubble and reduce heat to low. Add cooked pasta and stir. Let pasta absorb some sauce, a minute or so. Adjust seasonings and serve. Garnish the prepared dish with chopped parsley and dill.

I'll let you know how it goes. I'm adding Cayenne pepper, probably leaving out the dill, adding in tomatoes, using green pepper instead of red pepper, and making sure to heavily salt the pasta and the ground turkey.
RR, if this is gross....I'm going to seriously think about punching you if I ever meet you face to face.

1 comment:

bestoffrm said...

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