Turkey Mushroom Kale Skillet Over Kelp Noodles
Some flavour pairings are just meant to be: orange and chocolate, peanut butter and banana, maple and bacon. Oregano and turkey is one of those pairings for me. I know it’s not exactly “out there”, but the combination of comforting turkey and zippy oregano makes for some great comfort food. The day I came up with this recipe, I was in need of some comfort food.
We had been in the process of adopting a wonderful, loving dog named Casey from the Alberta Sheltie Rescue and had her on a home trial for a month. Everything was going great until Scott started having some serious allergies to her. We tried everything practical for our situation to manage them, but, in the end, we had to make the heart-breaking decision to return Casey at the end of our trial. I’m sure going to miss those big brown eyes looking back at me in the rear-view mirror.
The morning we drove Casey back to her foster’s house was snowy and blustery and cold. We shared a lovely cup of tea with Casey’s foster mom while we said our good-byes. I managed to hold it together until we went to get in the car. Casey was watching us, quite certain that she was supposed to be getting in there with us. I was bawling my eyes out before we even got off the yard. A sweeter, more loving, gentle soul would be hard to find. My hope and prayer is that she finds a family that will love her as much, if not more, than we do. She deserves it. We will never forget her.
By the time we got home, I was cold, both inside and outside, and in serious need of some lunch. Some hearty comfort food was at the top of my list. There were mushrooms and kale in the fridge that needed to be used. There was also some cooked ground turkey in the freezer to throw in. It wasn’t long before the kitchen juices were flowing, and the cooking helped distract me. Distract me from the gentle presence missing from the kitchen doorway, waiting to check the floor for scraps.
Here’s to you, Casey!
- 3 tablespoons avocado oil
- 1/4 medium onion, chopped
- 1 - 1 1/2 pounds ground turkey
- 1 cup broth
- 1 tablespoon dried oregano
- 1/4 teaspoon salt (to taste)
- 2 cups sliced fresh mushrooms
- 2 cups coarse chopped baby kale
- 1/4 cup coconut aminos
- 1 - 12 oz. (340 g) package kelp noodles
- boiling water
- Heat avocado oil in a large frying pan over medium heat. Add onions and saute until translucent. Add turkey. My turkey was pre-cooked, so I just had to heat it through. If you are using raw ground turkey, cook thoroughly.
- Add broth, oregano, and salt to pan and bring to a simmer. Add the mushrooms and cook until tender. Add kale and stir in until wilted.
- Stir in coconut aminos and remove from heat.
- Remove kelp noodles from package, rinse, and place in a medium-large mixing bowl. Pour boiling water over noodles until they are well covered. Let sit for about 5 minutes, re-heating the water as necessary. If you're not familiar with kelp noodles, they tend to be a little crunchy until they get hot enough, and then they become similar to vermicelli. So make sure you get them good an hot!
- Portion noodles into individual bowls and top with turkey skillet, making sure to get some of the sauce from the pan.
- Enjoy the comfort.