Better yet, there's no fixed list of ingredients. Turkey, a cream sauce of some kind, some sort of vegetable, usually served over thin pasta. May or may not be baked....
So when inspiration hit last night, I didn't feel constrained.
|TAMARA KEEL PHOTO|
Our market turned out to not have anything but low-fat turkey -- but the very lean turkey and some sweet Italian sausage, about 50/50 by weight, seemed like a good compromise. Browned, with fresh mushrooms and green onions added near the end of the cooking process, it was a great start.
I added some diced sweet peppers, the small ones sold in bagged lots, and some greens-- My "old standard" recipe calls for spinach, but there was some spinach/arugula mix that looked good. Pushed the meat and mushrooms to the sides, poured in the peppers and let them cook while I rinsed the greens. Snipped the greens in atop the peppers, covered and let it go until they started to brighten up, then poured in cream of mushroom soup and a drained can of diced tomatoes. I saved the drained tomato liquid and added just enough to the pan to get a nice, thick texture. Covered and let it cook until everything was warmed through and bubbling. You can serve it over pasta, or not, and a generous handful of shredded Parmesan on top adds a nice note to the flavor.
Tam thought it was pretty good -- and so did I.
* She seems to have been remarkably well thought of, with a bubbly personality quite at odds with the stereotype of an operatic soprano. Her singing is effortless-sounding, even the highest notes.