About Me

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I am a retired English teacher and department head, the mother of three, grand mother of three, and have been married to the same man for 42 years. I subscribe to Dr. PM Forni's concept of Civility. I was born in South Philadelphia and grew up in the 'burbs. I love soft pretzels and cheesesteaks, the Phillies, the Eagles, and San Diego. I love being Mom, Aunt Kathy, Nona Kathy, and Teacher. I spend a lot of time in my gardens in the spring and summer, and in the winter I plan what I'm going to plant. I also am an avid reader and photographer.

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Friday, February 6, 2009

Harbingers of Spring and Turkey Puttanesca

I sit here two months too early anticipating what I will plant and where. Taped to my printer is this photo of part of last year's planting -- my 'stepscape'; it makes me feel better. Forgive the poor quality; it's a photo of a photo.


Last night's dinner was supposed to have been Turkey Puttanesca -- a recipe I 'cooked up' a while ago, but time got the best of me and we wound up carrying-out a couple of sandwiches. I'll be cooking the puttanesca tonight. Some of you may have enjoyed spaghetti puttanesca -- (this means old whore -- probably a reference to the dish's spicy, peasant origins) -- a tomato based sauce with olives, capers, and red pepper flakes. This recipe is my take on that, with a nod to the Greek dish, pasticcio.



2 tbs extra virgin olive oil
1 medium onion, chopped
1/2 tsp minced garlic (or more, to taste)
1 red pepper, seeded, cored, and chopped
1 pound of ground turkey breast
1 17 ounce can of tomato sauce
1 tsp salt
1/2 tps ground black pepper
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 cup black olives, sliced in half
1/2 cup Spanish salad olives
1 tbs capers

Saute onion and pepper in oil in large frying pan. Add ground turkey and cook until browned, breaking up large pieces while cooking. When turkey is sufficiently browned, add tomato sauce, salt, pepper, cinnamon and cloves . Stir well and simmer for ten - 15 minutes, adding water or chicken stock if too thick. Add olives. Taste for seasoning and adjust if needed. Lightly stir in capers; heat to warm.
I serve this over brown rice, but white rice or pasta would be great.

5 comments:

Ruth Hull Chatlien said...

I so much want to start planning my garden, but I don't have time now. Maybe in a month.

Cheryl said...

The recipe sounds delicious and easy. It might be something even Emily would like :)

cri said...

kathy, you are welcome!!!!
Your turkey puttanesca looks very good!!!

Gin said...

I want to make turkey puttanesca...just so I can say the name. Well, it does sound good too. Your garden is lovely. I can't wait for spring!

Kathy said...

I'm right behind you, Ginni!!! C'mon spring!!