Turkey & Noodles

So I learned this evening that my husband really didn't like the way I made turkey and noodles. I would usually cook the noodles in broth then add the turkey and maybe some veggies. It was more of a thick turkey noodle soup. Today I cooked the noodles in water and basically made turkey gravy instead of a can of creamed soup to do more of a tuna and noodles kind of thing. Other than the carrots being under done it was pretty good. Although I think next time I should start with some onion at the beginning of the sauce. If you have leftover gravy (about 2 cups or so), by all means use it instead of the butter, flour and broth. Cook the carrots and peas with the pasta instead of in sauce.

Turkey & Noodles

4 tbsp. butter (or use half butter half oil)
1/4 cup (or so) finely diced onion
1/4-1/2 cup diced carrots
1/4 cup flour
1/2 tsp. salt, or to taste
1/4 tsp. pepper
2 cups shredded turkey
2 cups turkey (or chicken) broth
1/4-1/2 cup frozen peas
1/2 lb. cooked egg noodles

Melt butter over medium-high heat. Saute onion and carrots for a few minutes to soften onion. Add flour, salt and pepper. Cook until bubbly, 2 minutes. Stir in turkey. Add broth and peas. Bring to a boil, then simmer until thickened, stirring often. Stir in noodles. Season to taste and serve.

Beef and Bean Burritos

Sorry, long time no post. Haven't been making much from recipes. Doing simple grilled fare and some meatloaves. Couldn't tell you exactly what I put in them. But they're good. The main thing is that I use bbq sauce instead of ketchup.

So to get to the burritos. We had a leftover grilled steak and some leftover rice from chinese takeout the other night. So I took the rice, added it to a pan with a can of refried beans. Added about 1/2 cup mild salsa, some chipolte powder (just a sprinkling), salt, pepper, and about 1/2 tsp. cumin. Then I diced the steak and added it to the pan and let it heat up fully. Then I put the mixture into tortilla wrappers with some shredded cheese. Add some more cheese on top and pop them in the oven at about 375 until the cheese melts. The cumin brought out the right Mexican flavor I was going for.