Easiest Turkey Bolognese

For the past 3 months or so i’ve been making a couple batches per month of this turkey bolognese. Why so much you ask? For one, it’s super easy and then it lasts all week. I’ll eat it for dinner, I’ll bring it for lunch, and it gives my boyfriend another meal asides from frozen pizza or cereal to eat during the week (and keeps him from complaining that there is nothing in the fridge).

Why turkey? It’s healthier, easy to make and I prefer it over ground beef. But by all means use whichever meat you prefer – ground beef, pork or chicken. Or why not just add more veggies or lentils for a veggie sauce. This is really such an easy sauce to make and oh so tasty that you have no excuse to not try and make it. If you’re feeling healthy, throw it over some spaghetti squash or zucchini noodles. If you’re feeling like a hearty bowl of pasta to warm your sad and cold heart (winter is coming…) use a big bowl of noodles. Pasta makes everything better.

IMG_9768IMG_9839 IMG_9798 IMG_9806

Easiest Turkey Bolognese

Ingredients:

  • 3 garlic cloves
  • 1 yellow onion
  • 3 carrots, peeled and diced
  • 1/2 cup of mushrooms, diced
  • 1 tbsp extra virgin olive oil
  • 1 lb extra lean ground turkey
  • 1/4 cup dry white wine
  • 1 can crushed tomatoes
  • 1 bay leaf
  • 1/4 tsp red pepper flakes
  • 1/4 tsp dried basil
  • 1/4 tsp dried parsley
  • salt and pepper to taste

Directions:

  1. Prepare all veggies – by hand or food processor dice garlic, onion, carrots and mushrooms into small pieces.
  2. Heat 1 tbsp olive oil in large saucepan over medium high heat and then add diced vegetables to pot. Sauté vegetables for 5-7 minutes
  3. Add the dry white wine to vegetables, continue stirring until wine dissolves.
  4. Mix in ground meat, and stir occasionally, until meat is cooked through (about 5 minutes)
  5. Add crushed tomatoes, red pepper flakes and dried basil and parsley and mix well.
  6. Add in bay leaf, and simmer sauce for 30 minutes ( less if you’re short on time) stirring occasionally.
  7. Add salt and pepper to taste

adapted from The Cant Cook Cookbook by Jessica Seinfeld

Hope you enjoy!

Comments

comments

Powered by Facebook Comments

Maine in Pictures

This year we took a mini vacation to New Hampshire and Maine – our first time in that area! I enjoyed MULTIPLE lobster rolls and clam chowder which was balanced off by us walking around the cute little beach towns we visited. Here are some of my favorite pictures of the places we visited. Note how there are no food pics – I devoured my meals before I could take any nice pictures of them…oopsie.

IMG_9696

IMG_9704 IMG_9730 IMG_9739 IMG_9753

Comments

comments

Powered by Facebook Comments

I’m back!

Hello!

How do I start blogging again today after months of radio silence!?!? I suppose I should start by just jumping right in to the interwebs and expressing my thoughts!

Thoughts eh? Hmmm.

I got nothing at the moment.

But I suppose I can say where I’ve been these past few months. For one, I became an Auntie to the cutest little munchkin known to this planet (I cannot confirm nor deny that there are cuter beings from other galaxies). Did I mention I became more nerdy?

IMG_9428I have been working. Alot.

And I haven’t been in the kitchen very much. Between my working hours and my boyfriends schedule, we barely share a meal together! But that is going to change. I miss the comfort of creating a meal, sitting at the table, and just talking. As opposed to our new routine of watching jeopordy episodes while eating pizza on the couch. (Hi Ry!)

IMG_9676

So it begins – the new chapter of my blogging life. Second year of residency, the year of being an Auntie, and hopefully much more!!!

Comments

comments

Powered by Facebook Comments

Lemon Cranberry Muffins

I feel like I’ve missed the time to bake classic fall desserts – apple pie, pumpkin pie, well pretty much any pie, and everything pumpkin spiced- BUT I did manage to use cranberries to make lemon cranberry muffins!

I’m not usually a fan of muffins but when I’m at work and hungry, I zone in on those large coffee Shop cranberry muffins. Find me hungry and hell, you can find me scavenging on any ward of the hospital that supposedly has food. The labor and delivery floor is usually a good place to find bagels or doughnuts ;) (and new babies of course!)

The reason why I always go for the cranberry muffin is because I find the tart cranberry balances the sweetness of a muffin so well, and it is just so satisfying (and so is delivering a baby I guess.) I had never used fresh cranberries before, so when I saw them in the market, I first tasted one, and could not understand how they taste so good baked in stuff! And boy do they! These muffins are AH-mazing!

Lemon Cranberry Muffins - Sundays with Jennie Lemon Cranberry Muffins - Sundays with Jennie

 

Lemon Cranberry Muffins

Ingredients:

  • ½ cup plain yogurt
  • 1 cup granulated sugar
  • 3 large eggs
  • pinch salt
  • 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • 1 1/2 tbsp lemon zest
  • 1/2 tsp vanilla extract
  • ½ cup melted cooled butter
  • 2 cups fresh cranberries

Directions:

  1.  Preheat oven to 350 F.  Mix together – yogurt, sugar, and eggs together in a large bowl.  Add the lemon zest and vanilla extract.
  2. In a separate bowl, mix together the flour, salt and baking powder.  Add dry ingredients to wet, and stir together until moistened.
  3. Add the melted butter and mix the batter until smooth.
  4.  Fold in cranberries with a wooden spoon.
  5. Bake for 20-25 minutes until a toothpick inserted into muffins comes out clean.

Slight Adaption from FoodRepublik

 

Comments

comments

Powered by Facebook Comments

Feeling Good With Jennie – Week 6

Do you ever have those moments where you feel there MUST be a hidden camera show going on because there is NO WAY that this could be happening in real life? Like for example, trying to use medical equipment, getting frustrated because it won’t work and then realizing you didn’t plug it in. And then once you do, every time you bring it near the patient, it turns off. Over and over again. Finally, you start giggling like a little girl because THIS CANNOT BE HAPPENING RIGHT NOT, until you walk out the door and realize your fly was down and gaping open the whole time. Life is funny sometimes.

Or maybe there really was a hidden camera in there.

Picture 18Watch: This viral video of a angry New yorker using her telekinetic powers in a coffee shop…it’s hysterical seeing the other customers react!

Picture 14

Read: I don’t know how they do it but the people over at buzzfeed sure know  how to capture how life changes – especially how Halloween changes after College (cough * scantily clad mime *cough)

Picture 8

Listen: Ok, so Miley Cyrus makes me feel super old because like, I just don’t “get” her. But I do get this a capella version of Can’t Stop Won’t Stop with The Roots.

 

Comments

comments

Powered by Facebook Comments

1 2 3 21