We’ve all been there – those nights where you just don’t know what to make but have a ton of seemingly random things in the pantry. Not to mention those fresh herbs in the fridge that are about to go bad. Well, you know us a little by now, and we almost (read: almost) like those kinds of nights because that’s when we have to get creative with our recipes. Just like this one. We love our “toss ’em together” recipes that leave just enough cooking time in the oven to go peel off the work clothes and settle in with a nice glass (read: bottle) of wine.
- 2 tsp olive oil
- 1 onion, chopped
- 1 lb. lean ground turkey (or chicken or lamb, knock yourself out)
- 3 garlic cloves, minced
- ¾ tsp ground oregano
- ¼ tsp red pepper flakes
- ¼ tsp salt
- ¼ tsp ground pepper
- 1 (28 oz.) can crushed tomatoes
- 2 cup cooked brown rice (I had some white leftover from a fish & rice I had made the night before, works just as well)
- ½ cup crumbled feta cheese, divided (I did the feta with the Mediterranean herbs, but plain feta works as well)
- ¼ cup chopped flat-leaf parsley
- Salt and pepper, to taste
Preheat the oven to 350 degrees F. Lightly coat a 2-quart baking dish with cooking spray. Heat the olive oil in a large nonstick skillet set over medium-high heat. Add the onion and ground turkey. Cook, breaking up the turkey with a wooden spoon, until the turkey is cooked through, about 5 minutes. Stir in the garlic, oregano, red pepper flakes, salt and pepper, and cook for 1 minute. Add the crushed tomatoes, bring to a boil, then simmer for 10 minutes. Stir in the cooked rice, ¼ cup of the feta cheese and the parsley. Transfer the mixture to the prepared baking dish and top with the remaining feta cheese. Bake until bubbling, about 20 minutes.
Happy Eating, XO.
Damn, I Can Make That! 