This base has so many good yummy uses. I've started making it up and splitting into thirds. 2 are frozen, 1 consumed. Can be used in Lasagna, Meat & Veggie Pie, Goulash, and more.
Ingredients
1lb pkg ground turkey
1lb pkg lean ground italian pork sausage
1 cup quinoa
1 26oz Pomi chopped tomatoes
1 bunch kale
1 onion
bakers dozen garlic cloves
Italian spices
kosher salt
Creole spice mix
Shot glass red wine
Process
Brown the turkey and italian pork with chopped onion, garlic and chopped stems of kale. When the meat is brown and nicely broken up, reduce heat to low and add chopped tomatoes, chopped kale leaves, wine and spices. Simmer for 20 minutes.
Remove from heat. Using a holy spoon, divide meat contents into 3 freezer packages (slightly drained). The remaining liquid becomes the liquid stock for cooking the quinoa. Pour liquid into a measuring cup and top with additional liquid to reach 2 cups. Cook quinoa per package instructions. Spoon quinoa equally into the 3 freezer packages.
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