recipe Archives - Olympic Otter https://olympicotter.com/tag/recipe/ Outdoor Adventure Guide to the Olympic Peninsula Mon, 14 Sep 2020 12:39:42 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.5 https://i0.wp.com/olympicotter.com/wp-content/uploads/2020/09/cropped-logo-oo-gold.png?fit=32%2C32&ssl=1 recipe Archives - Olympic Otter https://olympicotter.com/tag/recipe/ 32 32 180727517 Turkey Pasta Fagioli https://olympicotter.com/turkey-pasta-fagioli/ Mon, 14 Sep 2020 11:28:28 +0000 https://olympicotter.com/?p=6126 Not only is this a healthy meal that is tasty - it can be made to feed a large family very inexpensively. Also makes great leftovers to bring to work for lunch.

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Turkey Pasta Fagioli
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Turkey Pasta Fagioli

Recipe by Steve HidayCourse: Meat, Slow CookerCuisine: ItalianDifficulty: Med
Servings

4

servings
Prep time

25

minutes
Cooking time

40

minutes
Calories

470

kcal

Not only is this a healthy meal that is tasty – it can be made to feed a large family very inexpensively. Also makes great leftovers to bring to work for lunch.

Ingredients

  • Saute’ first:

  • 2 Large carrots, chopped

  • 3 Ribs of celery, diced

  • 1 Large onion, diced

  • 1 Medium red pepper, sliced half-ways

  • 3 Cloves of garlic, minced

  • 1 Can of white navy beans, rinsed and drained

  • 1 can (15oz) stewed tomatoes

  • 1 Tsp. worcestershire sauce

  • 2-3 splashes of tabasco sauce

  • 1 Tsp. fresh basil, chopped

  • 1 Tsp. oregano

  • 1/2 Tsp. ground thyme

  • Pinch of ground pepper to taste

  • Then add:

  • 1.5lb ground turkey

  • 1 Carton (32oz.) “No Sodium” chicken broth, cooked/heated up

  • 12oz low sodium V8 juice

  • 1 Jar (67oz.) Heart Smart Prego Sauce

  • 2/3 Jar of water (use empty sauce jar)

  • 1 cup uncooked pasta

Directions

  • Pour enough olive oil (1 TBS or less) in to 5 qt Dutch Oven.
  • Cook all the chopped fresh vegetables and herbs until almost tender, 5-10 mins
  • Add the ground turkey meat, cook for 10 minutes until brown and crumbled.
  • Add all other ingredients (except the pasta) and low / simmer about 30 minutes (more water can be added if soup is too thick).
  • Serve with warm Italian Bread & Key Lime Pie or Ice Cream for dessert.
  • Serving soup the next day?
  • Add the dry pasta to the pot, cool and refrigerate until ready to heat and serve (Or) add the dry pasta to the cold pot the day of serving, and keep simmering the soup until the pasta is just tender.

Notes

  • If you make too much, you can freeze the leftovers for up to 2 months. When ready to cook, be sure to thaw out in refrigerator overnight, then heat and serve with fresh homemade cornbread (recipe coming soon)!

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]]> 6126 Argentinean Chimichurri https://olympicotter.com/argentinean-chimichurri/ Mon, 14 Sep 2020 10:53:31 +0000 https://olympicotter.com/?p=6120 Argentinean chimichurri made with chopped fresh parsley, oregano, garlic, olive oil, vinegar, and red
pepper flakes.

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Argentinean Chimichurri
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Argentinean Chimichurri

Recipe by Steve HidayCourse: VegetarianDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Calories

200

kcal

Argentinean chimichurri made with chopped fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes.

Ingredients

  • 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems

  • 3-4 garlic cloves

  • 2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)

  • 1/2 cup olive oil 

  • 2 Tbsp red or white wine vinegar

  • 1 teaspoon sea salt

  • 1 teaspoon seasoned salt

  • 1/4 teaspoon freshly ground black pepper

  • 1/4 teaspoon red pepper flakes

Directions

  • Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.
  • Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.
  • Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two. 

Notes

  • Excellent with homemade flatbread and crackers – recipe coming soon!

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