Tag: Egg noodles

Recipe Remix: “Hamburger” Casserole with Goat Cheese

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Here’s another healthy take on the traditional hamburger sour cream casserole, this time using yogurt and goat cheese in place of sour cream and cream cheese. I also swapped in ground turkey, like last time. Can you tell my kitchen lighting and iPhone camera pixels have improved?!

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“Hamburger” Casserole with Goat Cheese

Brown 1+ pound of ground turkey in skillet with 1 minced garlic clove. Add two cans of tomato sauce or crushed tomatoes, and simmer for 20 minutes or so. Meanwhile, boil a bag’s worth of egg noodles and drain. Next, stir together one bunch worth of sliced green onions with a 5 oz. cube of goat cheese and 1+ cup of yogurt, or enough to create a sauce. Layer all three (meat, noodles, sauce) in a casserole dish, and bake at 350 for 20-30 minutes. Stir halfway through baking so the noodles don’t get too try.

Bonus: leftovers for a couple of nights, depending on how hungry you are!

The Golden Egg

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Sheets of fresh egg noodles = golden opportunity. Last week I played around with the Pasta Shop egg noodle sheets I purchased at the Ferry Plaza Farmer’s Market. Here’s what I came up with:

  • Pappardelle with turkey meatballs – I cut the first 3 pasta sheets into 1-inch strips and boiled until al dente. For the meatballs, I combined ground turkey, chopped celery, 1 egg, and shredded gruyere, and baked in the oven until cooked through. Serve with shredded gruyere and olive oil. Hearty, but still somewhat healthy.

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  • Butternut squash cannelloni – inspired by “Squash, Sage and Ricotta Cannelloni” from Everyday Food. My version consisted of the remaining sheets of egg noodles cut into about 20 lasagna-size noodles, and Parmesan and Gruyere instead of ricotta. I also didn’t have sage which would have been nice with the butternut squash, but the results were still delicious. If you use Gruyere like I did, make sure you let it get bubbly and golden, which really brings out the flavor. This recipe made lots of leftovers!

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Ferry Building on a Budget

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Oysters + pasta = SF Ferry Building for $10 or less. If you’re willing to brave the elements (namely crowds), a quick trip to the SF Ferry Plaza Farmer’s Market can be completed on a budget. Parking not included – but if you’re lucky, you’ll get beautiful weather and an incredible view as a free bonus.

First, head outside to “The Pasta Shop,” which makes handmade egg noodles and other pasta in Berkeley. For $4.00, you can get sheets of freshly made egg noodles.

Next, head inside and weave your way to the oyster cart along the main aisle of the indoor terminal. For $1.50 a pop, you can feast on 4 oysters on the half shell, for a grand total of $10.00. Don’t forget cash!

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Dinner with David – Feb. 19, 2009

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I love to cook, but I don’t have a lot of time to plan out my menus (especially during the week). The purpose of this blog is to recap what I throw together on busy weeknights or lax weekends, so I can inspire others and archive my successes.

My debut dinner recipe: Leftover egg noodles (a well-spent $4 from The Pasta Shop, sold at San Francisco’s Ferry Building Farmer’s Market) with sauteed bell peppers (added Wednesday night!) and ground turkey meatballs (added tonight, see below).

I first learned how to make homemade meatballs from Everyday Food and it’s really pretty simple once you learn the principles (ground turkey or beef, bread crumbs, egg). For tonight, I combined:

1 package Foster Farms Ground Turkey – Lean

1 Thomas English Muffin, crumbled by hand

1 egg

Salt and pepper, to taste

Topped with:

2 tablespoons, Capellino Pesto Pine Nut Sauce

After combining the first four ingredients in a bowl by hand, I shaped 1-inch meatballs and put them in a pan with about a tablespoon of olive oil. It took about 10-15 minutes of flipping the meatballs until browned throughout, then I mixed them in with the leftover pasta, plus pesto sauce. The result was delicious!

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