It feels like football has been on every hour, every day lately and it's basically all my family talks about at the dinner table. Well, hello. I got news for you. It's not my favorite subject!!!
So, what usually saves me from total boredom at dinner is to start thinking about what I might cook at our next football get-together and how I can make it semi-healthy, at least. Let's face it, football food isn't exactly the healthiest, but don't we just love it?! To me, it's all about comfort food and a good IPA when watching the game.
I adapted this turkey skillet recipe from Martha Stewart. I love Martha. Her books taught me how to cook and organize when I was in my early twenties, and until this day, I still go back to many of her old recipes. This dish is one of those recipes where you can sneak in lots of veggies without anyone even noticing (just like my hidden veggies turkey meatloaf recipe). Unless you're like my daughter, of course, who will dissect every little bite to find even the tiniest veggie morsel .
The skillet is packed with a variety of veggies, turkey for protein, and a bunch of spices for an awesome flavor. In order for this dish to become comfort food or football-worthy food, you need to top this baby off with some biscuits. I just love biscuits. And they're so freaking easy to make!
I chose to make these biscuits with spelt flour, because this ancient grain is highly nutritious, high in complex carbs, protein, fiber and is easy to digest. Can't beat that if you ask me.
I like to spread a little extra butter on the biscuits, too. So, wherever you are and whichever team your are rooting for, go ahead and have yourself some healthy comfort food on game day. And don't forget to have a good time. Enjoy!
Turkey Veggie Skillet with Spelt Biscuits
for the skillet
1-2 tablespoons olive oil
1 red bell pepper, chopped into big pieces
8 ounces button mushrooms
1 small onion
2 garlic cloves
2 medium carrots, cut into 1-inch pieces
1 large celery stalk, cut into 1-inch pieces
1-2 ounces of kale, chopped
1 1/2 lbs ground turkey (93% lean)
14 ounces of crushed tomatoes
2 tablespoons tomato paste
1/2 teaspoon celery salt
1/2 teaspoon oregano
1/4 teaspoon red pepper flakes
1 tablespoon chili powder
1 teaspoon cumin
salt and pepper to taste
for the biscuits
2 cups of spelt flour
4 teaspoons of baking soda
1/2 teaspoon salt
1/4 cup cold butter
1 cup of buttermilk
Serves about 6-8
make it :
In a food processor add the mushrooms, celery, red bell pepper, carrots, onion and garlic and process till very small (look at picture). In a large clad iron skillet heat oil over medium heat and add the veggie mixture and cook for 8-10 minutes, or until soft. Season a little with salt and pepper.
Add the ground turkey, tomato paste and the spices, stirring and breaking up the meat until no longer pink. Add the crushed tomatoes and kale, and cook for another 10 minutes. Season with salt and pepper to taste and set aside.
Preheat the oven to 425°. In a medium bowl whisk together spelt flour, baking soda and salt. Cut the cold butter in little pieces and add to the flour mixture. Using your hands or a pastry cutter incorporate the butter into the flour until it resembles coarse crumbs. Add the buttermilk and stir just until the flour and buttermilk comes together. Turn the dough out onto a floured work surface and shape into a disk, just about an inch and half in thickness. Press a 3" round biscuit cutter (or a juice glass) straight down into the dough. Place biscuits onto the turkey mixture and bake for about 20 minutes or until a toothpick inserted in center of a biscuit should come out clean. Voila!
Tip : To make things even easier, you can prepare the biscuit dough in advance. Just mix the dry ingredients, cut in the butter and refrigerate the biscuit mixture (up to several hours). When you’re ready, add the buttermilk and proceed.