I must admit, I bought the kefir because the little mini milk container was super cute.
And then the kefir was delicious – tart and thick and creamy.
And then the great desire for hamburger helper hit. Why? I don’t know.
This happens so rarely, that I just went with it.
Try some kefir..
- a big splash of oil, divided
- 1/2 lb ground turkey
- 1/2 onion, diced
- 1 garlic clove, diced
- handful of mushrooms, diced
- 2 large Roma tomatoes, diced
- 1/2 lb pasta, penne
- 1 cup of reserved pasta water, really starchy if you can manage it
- 1 pat of butter (tbsp)
- 1 tbsp flour
- 1/2 cup kefir
- 1/2 cup shredded cheese (I used Dubliner and Parmesan)
So, these measurements might be a good guess.. Just go with it.
Put a splash of oil in a large medium hot pan and cook up the ground turkey, breaking it up. Once it looks fully cooked through, move it to one side of the pan and add a bit more oil, the onions, mushrooms, and garlic until cooked through, 5-10 minutes. Season everything well. Then add the tomatoes and mix everything in for just one or two more minutes.
Cook the pasta. I like to do it in a small pot, so the water just covers the pasta. Once it cooks to al dente, pull the pasta from the water and drop it into the pan with the turkey, mixing everything in. Keep the pasta water. You need about a cup. If you used just a little water to boil the pasta (instead of a whole big pot), you should have about a cup left of really starchy pasta water.
In a small pot (maybe the one you made the pasta with), melt the butter over medium heat. Then whisk in the flour. Once good and mixed, add in some of the water, whisking until combined, adding more, mixing in, then the rest. Then add in the kefir, whisking in, bringing the mixture up to a simmer. Then stir in the cheese.
Once it is all melted through, pour the cheese mixture into the turkey mac. Bake at 350 degrees for 15 minutes.
Then scoop it out of the pan and think of Hamburger Helper..