I love one-pot meals! They are simple (enough) to make, have little clean up, satisfy the craving for rustic comfort food, and usually make enough for left overs the next day. This recipe discovered my pot when I was trying to make dinner with the odd's & in's found in my fridge. It has so much flavor and is close enough to healthy with a dash of guilty pleasure, so I love making it regularly.
Feeds 4 comfortably. Open a bottle of Cabernet Sauvignon or Merlot to enjoy with this meal.
Ingredients:
1.25 lbs ground turkey
16 oz package of gnocchi
5 cups of chopped kale or spinach
15 oz cooked kidney beans (1 can)
2 cups roughly chopped shitake mushrooms
1 cup Gorgonzola blue cheese
1/2 cup dry white wine
4-6 tablespoons Bragg's Liquid Amino
2 tablespoons diced fresh sage
4 cloves fresh garlic, diced or crushed
Olive oil
Salt & Pepper
Directions:
Cheaters Hint: its quicker if you use two pots, one for boiling the gnocchi and one for cooking the turkey. If you do this, you cut down on time by cooking both at the same time, but it wont hurt your dish if you want to just use one pot.
Cook your gnocchi, (usually it take 3 minutes in boiling water, until they float to the top). Drain and cover in olive oil so they don't clump together. Set aside.
In a large pot (or large thick cask iron skillet) over medium heat add a few tablespoons olive oil, garlic, sage, and the turkey. When the turkey begins to brown I like to season with pepper and add the white wine. Cook for another minute or two. Add the can of beans, chopped Shitake mushrooms and Bragg's Liquid Amino. When the turkey is no longer pink, add the gnocchi and your greens. Give a good couple of stirs and cover until the greens are cooked too your liking. Garnish with Gorgonzola and salt & pepper to taste.
Variations:
I like using gnocchi because it adds a comforting texture to the dish and evens out how "meaty" it can be. But, if you want to cut out the carbs, its still totally tasty without it. I love using baby kale or spinach because it cooks quickly and is easy to add allot to the dish. If you don't have any dark leafy greens, chopped broccoli rabe is an excellent variation. I would only add it to the pot sooner so that it has time to thoroughly cook. If your trying to cut your fat and don't add the Gorgonzola as a garnish that is just a shame. You don't know what you are missing.
Chef's Details:
I never skip on flavor when I cook. I always add more garlic, more herbs and more wine than the typical person. These ingredients are so good for you and make the dish complex and increasingly more enjoyable. The wine keeps the lean turkey meat from drying out and adds a heavenly rich evening flavor. I pretty much always cook my veggies with a dash of Bragg's Liquid Aminos. It adds a depth of flavor and nutrients that feel good when you eat it. Shitake mushrooms are rich in antioxidants and are known to be immune boosters. Plus, they do a wonderful job at soaking up the flavors of the dish that may escape from the meat and beans. Talking about beans...I add a can of kidney or garbanzo beans to this dish because that's usually what I have in my pantry, but I'm sure any other bean or lentil would work just as well.
Why I eat Garlic (Allium sativum) everyday:
Garlic is a miracle plant. It's a shame that many people shy away from including it into their diet because of its strong odor. I grew up with my parents cooking with it all the time. My dad would eat raw cloves whenever he felt he might be catching a cold. They would religiously add 4-6 raw crushed garlic cloves as a garnish to our pasta. And they were wise in doing so! It had to be a strong component in why my family and I rarely got sick. Garlic has thought to been used medicinally for some 5,000 years. "It is the most powerful herb for the treatment of antibiotic-resistant disease. No other herb comes close the the multiple system actions of garlic, its antibiotic activity, and its immune-potentating power" (Buhner. 1999. Herbal Antibiotics). Garlic is antibacterial, antiviral, antiseptic, antiparastic, antiprotozoan, antiviral, antifungal, anthelmintic, immune-stimulating, hypotensive, diaphoretic, antispasmodic, cholagogue. Moreover, garlic can be grown practically all over the world which makes it affordable and easy to obtain.
Benefits of Sage (Salvia officinalis):
I encourage you not to be afraid to cook with herbs. Though sage can smell potent when fresh, cooked down it mellows out and is a wonderful way to expand your pallet and confidence in the kitchen. Like garlic, sage can be found growing throughout the world. "Though not as strong as other herbs, sage has been used for at least 2 millennia in all cultures where they grow food for persistent bacterial infections within or without the body" (Buhner. 1999. Herbal Antibiotics). Sage is antiseptic, antibacterial, astringent, tonic, expectorant, and diaphoretic.
I hope you make this dish, and I hope you love it as much as everyone I have fed it too.
Feeds 4 comfortably. Open a bottle of Cabernet Sauvignon or Merlot to enjoy with this meal.
Ingredients:
1.25 lbs ground turkey
16 oz package of gnocchi
5 cups of chopped kale or spinach
15 oz cooked kidney beans (1 can)
2 cups roughly chopped shitake mushrooms
1 cup Gorgonzola blue cheese
1/2 cup dry white wine
4-6 tablespoons Bragg's Liquid Amino
2 tablespoons diced fresh sage
4 cloves fresh garlic, diced or crushed
Olive oil
Salt & Pepper
Directions:
Cheaters Hint: its quicker if you use two pots, one for boiling the gnocchi and one for cooking the turkey. If you do this, you cut down on time by cooking both at the same time, but it wont hurt your dish if you want to just use one pot.
Cook your gnocchi, (usually it take 3 minutes in boiling water, until they float to the top). Drain and cover in olive oil so they don't clump together. Set aside.
In a large pot (or large thick cask iron skillet) over medium heat add a few tablespoons olive oil, garlic, sage, and the turkey. When the turkey begins to brown I like to season with pepper and add the white wine. Cook for another minute or two. Add the can of beans, chopped Shitake mushrooms and Bragg's Liquid Amino. When the turkey is no longer pink, add the gnocchi and your greens. Give a good couple of stirs and cover until the greens are cooked too your liking. Garnish with Gorgonzola and salt & pepper to taste.
 |
| Don't judge on how it looks, let your taste-buds decide! |
Variations:
I like using gnocchi because it adds a comforting texture to the dish and evens out how "meaty" it can be. But, if you want to cut out the carbs, its still totally tasty without it. I love using baby kale or spinach because it cooks quickly and is easy to add allot to the dish. If you don't have any dark leafy greens, chopped broccoli rabe is an excellent variation. I would only add it to the pot sooner so that it has time to thoroughly cook. If your trying to cut your fat and don't add the Gorgonzola as a garnish that is just a shame. You don't know what you are missing.
Chef's Details:
I never skip on flavor when I cook. I always add more garlic, more herbs and more wine than the typical person. These ingredients are so good for you and make the dish complex and increasingly more enjoyable. The wine keeps the lean turkey meat from drying out and adds a heavenly rich evening flavor. I pretty much always cook my veggies with a dash of Bragg's Liquid Aminos. It adds a depth of flavor and nutrients that feel good when you eat it. Shitake mushrooms are rich in antioxidants and are known to be immune boosters. Plus, they do a wonderful job at soaking up the flavors of the dish that may escape from the meat and beans. Talking about beans...I add a can of kidney or garbanzo beans to this dish because that's usually what I have in my pantry, but I'm sure any other bean or lentil would work just as well.
Why I eat Garlic (Allium sativum) everyday:
Garlic is a miracle plant. It's a shame that many people shy away from including it into their diet because of its strong odor. I grew up with my parents cooking with it all the time. My dad would eat raw cloves whenever he felt he might be catching a cold. They would religiously add 4-6 raw crushed garlic cloves as a garnish to our pasta. And they were wise in doing so! It had to be a strong component in why my family and I rarely got sick. Garlic has thought to been used medicinally for some 5,000 years. "It is the most powerful herb for the treatment of antibiotic-resistant disease. No other herb comes close the the multiple system actions of garlic, its antibiotic activity, and its immune-potentating power" (Buhner. 1999. Herbal Antibiotics). Garlic is antibacterial, antiviral, antiseptic, antiparastic, antiprotozoan, antiviral, antifungal, anthelmintic, immune-stimulating, hypotensive, diaphoretic, antispasmodic, cholagogue. Moreover, garlic can be grown practically all over the world which makes it affordable and easy to obtain.
Benefits of Sage (Salvia officinalis):
I encourage you not to be afraid to cook with herbs. Though sage can smell potent when fresh, cooked down it mellows out and is a wonderful way to expand your pallet and confidence in the kitchen. Like garlic, sage can be found growing throughout the world. "Though not as strong as other herbs, sage has been used for at least 2 millennia in all cultures where they grow food for persistent bacterial infections within or without the body" (Buhner. 1999. Herbal Antibiotics). Sage is antiseptic, antibacterial, astringent, tonic, expectorant, and diaphoretic.
I hope you make this dish, and I hope you love it as much as everyone I have fed it too.
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