Two "Go-To" Recipes

I haven't posted any recipes for awhile, but that doesn't mean I haven't been cooking! Here are two go-to recipes I've recently made that are hits with the whole family.


Turkey Goulash
Original recipe can be found here. Below is the version I make, taking into account minor modifications. This isn't a true one-dish meal because the pasta is cooked separately, but it definitely feels like one. 

• 1-13.5 oz. package of whole wheat pasta of choice
• Salt
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 1 tablespoon butter
• 1 package, 1 1/3 pounds average weight, ground lean white turkey
• 2 to 3 cloves garlic, chopped 
• 1 medium onion, chopped
• 1 red bell pepper, seeded and chopped
• 2 tablespoons sweet paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried marjoram
• Black pepper
• 1 cup chicken stock
• 1 cup sour cream (I was short on sour cream so I supplemented with some whole milk for additional creaminess)
• Several handfuls of fresh spinach
• Several handfuls of shredded cheese of choice

Directions

1. Bring a pot of water to boil for pasta. When it comes to a boil, add pasta and salt to season the cooking water. Cook pasta according to directions to al dente. I throw in several handfuls of fresh spinach the last few minutes of cook time, because I add spinach to everything these days.

2. While water comes to a boil and pasta cooks, heat a deep skillet over medium high heat. Add extra-virgin olive oil then butter then ground meat. Break up meat and crumble, 2 to 3 minutes. Add garlic, onions, red bell peppers and seasonings to the turkey. Cook 5 or 6 minutes then add chicken stock and sour cream to the pan. Bring to a bubble and reduce heat to low. Add cooked pasta and stir. Let pasta absorb some sauce, a minute or so. Adjust seasonings, top with shredded cheese. Cover and cook for a few more minutes over low until cheese is melted.

Barbecue Roasted Salmon

Recipe from Cooking Light, May 2001
Serves 4 

1/4 cup pineapple juice or orange juice
2 T. fresh lemon juice
1-1/2 lbs. salmon fillets

2 T. brown sugar
4 t. chili powder
2 t. grated lemon rind
3/4 t. cumin
1/2 t. salt
1/4 t. cinnamon
Cooking spray

Directions

Combine first 3 ingredients in a ziploc plastic bag, seal and marinate in refrigerator 1 hour, turning occasionally.

Preheat oven to 400°F. Remove fish from bag; discard marinade. Combine sugar and next 5 ingredients in a bowl. Rub over fish. Place in an 11x7" baking dish coated with cooking spray. Bake at 400°F for ~15 minutes or until fish flakes easily when tested with a fork.