Turkey Mushroom Bolognese and Snowshoeing at Fish Lake
This Turkey Mushroom Bolognese is a delicious meal, quick and easy to make for a last minute weeknight dish.
Friends, Happy New Year! I have so much to share, as we had the best-ever family time over the holidays. We did what most families do … ate delicious meals together, watched movies, and got into the great outdoors to enjoy the snow here in Oregon!
Fish Lake, Oregon
On New Year’s Day we went snowshoeing at Fish Lake, Oregon. It was cold, but a lovely day with the family. (Minus one kid, who already left for college.)
My husband already has snowshoes, but I plan to invest in some this year. The rest of us rented.
Haggis, of course, didn’t use any, but we did try some new booties for him. They didn’t stay on his feet, so back to REI they will go.
He’s our cute, little Cairn Terrier who will be 12 year old this year. I love his white beard in the snow!
You have to have gators. And good snack foods (yummy Blue Diamond Almonds!)!
Of course, we also drank plenty of water.
We came off the lake right at dusk.
The sky and mountain were so beautiful! Just look at God’s handiwork!
Turkey Mushroom Bolognese
Coming home to a starving family, I whipped up one of our favorite comfort meals, Turkey Mushroom Bolognese. It’s lovely served on top of polenta, brown rice, or our favorite whole grain pasta.
It has a rich and hearty meat sauce, with mushrooms as a tasty addition.
Served over pasta, topped with fresh Parmesan.
The perfect meal, any time of year, really.
#BestNine2015 on Instagram
I’m so thankful for the holidays, the time together with so many friends and family members. Now I’m ready for 2016!
If you’re not following me on Instagram (@SandyCoughlinRE), I captured the “best 9 photos” of 2015 for you to enjoy.
- Abby’s graduation party
- Arugula Pasta Salad
- Me enjoying watermelon in our pool
- Halloween – cute Wizard of Oz family
- Our kitchen in Hawaii
- Spicy Hummus with Quesadillas
- Hideaway Beach in Kauai
- Our first meal when we arrived in Kauai
- Berries at Litha Springs Resort in Ashand, Oregon
Here’s to 2106 – with more love for people, good food, sharing with friends and neighbors (and people we do not know) around our tables!
What are some of your hospitality goals for 2016?
Turkey Mushroom Bolognese
- 2 Tbsp. oil
- 1 onion chopped
- 2 cups zucchini shaved (either yellow or green zucchini)
- 8 ounces mushrooms sliced
- 5 garlic cloves minced
- 1 pound ground turkey
- 2 cups chicken stock
- 1/4 cup thinly sliced fresh basil divided
- 1 teaspoon sugar
- 2 cups fresh tomatoes
- 4 Tbsp. whipping cream
- 4 teaspoons unsalted butter
- 1 teaspoon kosher salt
- 1 teaspoon crushed red pepper
- 1 lb. uncooked whole wheat spaghetti we use DeLallo
- 1 cup grated Parmesan cheese
- Heat oil in a large skillet over medium-high heat. Add onion, shaved zucchini (use a potato peeler and cut ribbons), mushrooms, and garlic to pan; cook 4 minutes, stirring frequently. Remove from pan and set aside.
- Add turkey to the same pan, cooking 3-5 minutes, stirring to crumble. Add stock, basil, sugar, and tomatoes to pan and stir. Add the vegetables back in; simmer 3 minutes. Stir in cream, butter, salt, and red pepper; simmer 1 minute.
- While sauce cooks, cook pasta according to package directions. Divide noodles evenly on a platter and top evenly with sauce; sprinkle evenly with remaining 1/4 cup basil and cheese.
Are you following me on Instagram, Twitter, Facebook and Pinterest? Thanks being here today, and if you’d like to subscribe to Reluctant Entertainer, to have each post delivered straight to your e-mail box, then please add your email, here. It’s really easy!