I’ve had a long hiatus, but I’m finally back! I spent a few weeks staying with family as I took care of some business in my home town. I didn’t do a whole lot of cooking during that time, as everyone wanted to cook for me! It was nice to revisit old family recipes and to feel like a kid again, being served meals I never had to lift a finger to make. It’s been a long time since I’ve had someone else cooking for me on a regular basis. As grateful as I was to enjoy being pampered, I was definitely itching to get back in the kitchen and also back to my usual way of eating. Meat and dairy every day was starting to get to my poor tummy by the second week! Combine that with the fact that my brand new copy of Oh She Glows Every Day was just waiting for me at home, was making me desperate to break out my cooking gear and start trying out recipes.
I am still debating whether I will do another #osgcookbook challenge, cooking my way through this entire book like I did with Angela Liddon’s first cookbook. You can check out more on that here. As fun as it was to document my progress as I made every recipe in the Oh She Glows cookbook, the process also took time away from innovating my own, original recipes. Case in point, ever since I came home last week, I have made countless recipes from the Oh She Glows Every Day cookbook, but very few of my own (and certainly none worthy of sharing as you can tell from my long absence from blogging). A word on what I’ve made so far – all DELICIOUS! You’ve got to pick up this book!
Well, while I continue to mull over the great debate of whether or not to begin a second cookbook challenge, I have managed to pull one good recipe out of my hat. This turkey bolognese is just the ticket as the days begin to cool down! During my first week back, Dhiren and I ate strictly vegan, as I was craving a cleanse from all the carnivorous eating I had done with my family. However, as has always been the problem for us with eating vegan, we quickly started to get hungry. Que the meat! After several light and bird-like dinners, Dhiren was especially thankful for this stick-to-your-ribs meal.
I was determined to make the best bolognese sauce of my life, and I almost did it, but I made one key error. I added way too much sugar! I always add a pinch of sugar to cut the acidity in any tomato-based sauce I make. This time unfortunately, I guess I was a little heavy handed, because the sauce turned out quite sweet lol. It was heart breaking really, because I could tell that without all that sugar, this would have absolutely been the BEST bolognese I had ever pulled off. Oh well, that just means I will have to make it again next week. Rest assured, the quantities called for in this recipe are accurate, a teaspoon of sugar will add great balance to your dish. Just use a spoon to measure, or else you risk doing like I did – ‘eyeballing’ it and ending up with something more like a few tablespoons 😛
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 1 medium carrot, finely diced
- 6 cloves garlic, minced
- 1/2 tsp celery salt
- 1/2 tsp red chili flakes
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 tbsp tomato paste
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tbsp dried Italian Seasoning
- 1 lb ground turkey
- 1 28 oz. can crushed tomatoes (I use Muir Glen Organic, which are BPA free)
- 1 tsp cane sugar
- 1/2 cup chopped fresh basil
- 2 tbsp olive oil
- 1 package uncooked pasta – cooked and drained according to package instructions
- Place a large, heavy bottomed pot over medium heat. Add the oil, onion, and carrot. Cook for 2 minutes, just until the onion begins to soften.
- Add the garlic, celery salt, chili flakes, salt and pepper. Cook 2-3 minutes more, until onion is translucent. Be careful not to let anything brown, lower the heat if necessary.
- Add the tomato paste, garlic powder, onion powder, and Italian Seasoning. Stir to coat everything well and let cook 1 minute. Add the turkey and stir to coat again, let cook for 1 more minute.
- Add the can of crushed tomatoes and the sugar. Stir well and cover. Let simmer, stirring every 5-10 minutes, for at least 30 minutes or up to 1 hour. Taste and adjust seasoning as needed. Stir in the basil and additional 2 tbsp olive oil, and turn off the heat. Add a ladle of sauce to the cooked pasta and toss to coat. Spoon pasta into bowls, top with more sauce and serve!