KALE ANAHEIM & TURKEY STUFF SHELLS.
This recipe has a zing.
Note: This recipe is for frozen meat too. Don't worry about thawing the meat ahead of time. I will explain below.
You'll need a large glass dish or casserole dish.
INGREDIENTS:
1 lb ground turkey
2 Table spoons olive oil.
1 medium onion.
1 8oz can of Tomato paste
1 16oz of Stewed Tomatoes.
3 cloves garlic
5 cups of torn Kale. Don't worry it will cook down.
4 Anaheim peppers. Any 4 peppers will do.
3 cup soup broth or water.
1 Packet of Mccormick Taco seasoning
1 Package of Barilla Jumbo Shells
Cheddar Cheese. YES! Why does cheese have to taste so good?
FIRST: In a very large pot oven or a wide pan.
Chop up the onion and mice the garlic add olive oil. Next Chop up all the peppers and keep in mind you don't have to be perfect just chop until they all have a uniformed and add to the pan. Now take the Kale and chop into roughly small bite size bits add to pan. Kale is a very fibrous and can cook a very long time with out losing it's shape and texture. Turn the stove top to Medium high and saute all, until the kale is wilted a bit.
Now add the 2 cups of broth to the pan and the meat either frozen or not. Don't worry about adding it at the exact moment it will all cook. The liquid keep the meat moist and keep the bottom of the pan from burning dry and also add more flavor to the dish if it's broth. Put the lid on and let the meat steam. Check regularly and break meat up as it thaws or just break it up if it's already thawed.
Chop the meat into smaller piece and add the Mccormick seasoning packet, cover again and turn burner down to low. Stir occasionally, this can cook like this until the noodles are done. Just watch and make sure their liquid in the bottom.
SECOND: JUMBO SHELLS
Fill a large pot with water as soon as you see small bubbles from at the bottom add the noodles. Stir them occasionally.
Why does the water boil over? It's because the water is boiling off, when this happens add more water, it that easy. And let it come back to a boil. Or if your still unsure, turn the burner off all together let it settle and start over. No need to spend $35 dollar for a special equipment to prevent boiling over. You are in control of what you are cooking.
Have a ice bath ready to dunk the noodles in. I like to work with them cold rather than hot.
When the noddles are done they should be al dente. They need to be firm enough to handle, but not chewy. As soon as their done dunk them in the ice bath and turn off the meat. Drain the grease off if you want. I do.
THIRD: TOMATO SAUCE
In a small pot add Stewed tomatoes, tomato paste and 1 cup of broth or water. Turn to medium low and let cook, stir occasionally as you stuff the shells. It should come to a bubble.
FOURTH: STUFFING SHELLS:
Take two shells like above and double them up. If you have some damaged shells stuff the damaged shells into good one's do this until all the shells are doubled up. As you make them pour the water off and put them in another dish. If their is any odds and ends tear them up and put them on top of the stuff shells.
Now put a good spoonful of meat mixture in the shells. It takes some practice and even I fumble, but do the best job you can. I line them up 5 snug across. Fill up the whole glass dish. Next the tomato sauce should be nice and done. Pour and spread evenly over stuffed shells. Now using a cheese grater evenly grate cheese. This is to your discretion. I like using a nutmeg grater it add the cheese, but in a smaller amount.
Cover the glass dish in foil and bake on 325 for 25 minutes.
DIG IN! YUM!
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