We’re back from our brief hiatus with some exciting news! Dinner Royale will be rolling out a brand new format with seriously stomach turning delicacies awaiting the fallen foodie.
As we raise the bar we realize that we’re going to need more time to find truly heinous foods for your viewing pleasure. In order to keep up with our week-to-week schedule we’ll be splitting up our battles into 4 rounds. That means we’ll still be coming to you with new content every week! The only thing that’s changed is that we’ll be awarding a single point to whoever wins the most rounds by the end of the month instead of awarding a point every week.
As a reward for being patient with us, this week’s post is dedicated to a delicious recipe we just had to share. Thanks food fans!
Turkey Kokkinisto with Zoodles
Right off the bat you’re probably wondering what kokkinisto is. Allow me to elaborate. Kokkinisto is a Greek stew typically made with red meat in a tomato puree with cinnamon and cloves. Back in Greece we jut put it over pasta, but we’re in New Jersey so it’s not considered treason if I use zucchini noodles. I decided to break out this tasty recipe, with added ground turkey flair, for a dinner in Central Park to celebrate Legs’ birthday.
For the gentlemen reading this I suggest you take notes. Breaking out the pots and pans to make a delicious, healthy recipe for your special someone is much more impressive and heartfelt than a trip to Red Robin. Trust and believe.
- 1⅓ lbs. of ground turkey
- 1 onion, chopped
- ½ bunch of parsley, chopped
- 5 garlic cloves, chopped
- 4 whole cloves
- 4 dashes of cinnamon
- 2 tomatoes, chopped
- 1 cup (2, 8 oz. cans) of tomato sauce
- ½ cup of olive oil
- 1 cup (2 cans worth) of water
After you’ve prepped your entire arsenal, heat your olive oil in a large pot at medium high heat. Once you’ve got the oil heated, begin tearing up your hunk of turkey meat into the pot. Continue to break up the meat with a spatula in the pot and make sure to brown consistently.
Now go ahead and add the onion, parsley, and garlic. Keep sautéing until the onion bits become translucent. Smell that? That’s your first indication that this is going to be magnificent.
Time to toss in those chopped tomatoes. Let them cook for just a couple minutes to release that fine tomato juiciness.
Next, add the cloves and a few dashes of cinnamon. Stir to make sure you spread those spices around evenly. At this point you’ll be fighting every instinct telling you to devour the whole pot. The aroma will be intoxicating but you must resist!
Open up those two cans of tomato sauce and pour them in. DON’T THROW THEM OUT YET. Once you’ve done that, fill each can with water and add it to the pot. Now you’ve got the water you need plus residual sauce!
Give your beautiful concoction a taste if you haven’t already. Add salt and pepper at your own discretion. You’re smart. I trust you.
All that’s left to do is bring it to a boil, reduce it to a low heat, and cover it up. Simmer for about 2 and a half hours, stirring occasionally. The sauce should have a thick consistency when it’s all said and done.
Give yourself a pat on the back and dig in!
Want to make zoodles? Of course you do! I use the amazing Paderno Spiralizer from Williams-Sonoma for my zucchini noodle needs. Check out this video demonstrating this wonderful machine at work and enjoy a life full of zoodles!
A note from Legs:
Ladies, be prepared to have your ovaries turn green with jealousy because I’ve truly hit the jackpot. What Snax hasn’t mentioned is that this incredible homemade meal took hours to make and preceded a showing of The Lion King on Broadway.
When was the last time your man made healthy pasta from scratch and took you to the theater?
Happy birthday to me!