Turkey Meatloaf – Ina Meets Alton

When I was a kid, I detested meatloaf. It just seemed like such a weird, gross thing to me, and I would sit and sulk at the dinner table while I picked miserably at it. That ship has sailed. My mom’s meatloaf is one of the comfort foods I’d crave most of all when I lived outside of NEPA, and I’ve put together tons of different versions based on her recipe. 

This turkey meatloaf, however, is Inga’s.  The sauce is (almost) Alton’s. It was incredibly tasty, juicy (for turkey meatloaves, this can be hard to accomplish), had a note of sweetness, and was spiked with cumin – which is apparently packed with health benefits.  That mix might sound a little “off”, but the flavors all came together in a totally delicious way. There was enough left over for 2 meatloaf sandwiches the next day, and that was about it! 

TURKEY MEATLOAF WITH A CUMIN-KETCHUP-HONEY & BROWN SUGAR GLAZE (serves 4)

– 2 lbs. ground turkey
– 3/4 tsp. tomato paste
– 1.5 vidalia onions, chopped
– 1/2 c. chicken stock
– 1.4 c. Worcestershire sauce
– 3/4 c. breadcrumbs (plain or seasoned)
– 1.5 large eggs, beaten
– 1/4 tsp. thyme or Herbes de Provence
– EVOO
– 1 tsp. kosher salt, 1/2 tsp. ground pepper

Glaze:
– 1/2 c. ketchup
– 1 tsp. cumin
– Dash Worcestershire sauce
– 1 tablespoon honey
– 1 tsp. brown sugar
– 1 tsp. yellow mustard

1. Preheat oven to 350.

2. In a saute pan, “sweat” the onions in 1 T olive oil until translucent.

3. Add salt, pepper, thyme, Worcestershire sauce, chicken stock and tomato paste, mix well. This smelled like a variation on French Onion soup. It was all I could do to keep going with the Turkey Meatloaf recipe). Remove from heat, cool to room temperature.



Pacific makes a great organic chicken broth, in  a 4-pack of 1 cup containers that are perfect for cooking.


4. In a large mixing bowl, combine ground turkey, bread crumbs, egg, and onion mixture; mix well.


5. With your hands, shape the turkey mixture into a rectangular loaf. Place on an ungreased sheet pan.



6. Combine glaze ingredients; spread evenly over the meatloaf with a silicone basting or pastry brush. 


7. Cook the meatloaf approx. 1 hour, or until the internal temperature is 160 (check with a meat thermometer after 45 minutes).



— For those of you who are opting out of the glaze, add a little oven-proof bowl of water to the oven while cooking the meatloaf – this will apparently help prevent the meatloaf from cracking, and it’s all I can do not to make a joke about that.

Wine Dinner

 

I love dinner parties. I love wine. I love combining these things, especially when my parents host, because my mom could out-Martha-Stewart entertaining. She makes everything beautiful.


Grand Vin Chateau Latour, 1985

My parents’ friends Chris and Theresa are unbelievable wine connoisseurs. They have a wine cellar that I probably wouldn’t leave – like, ever – but I was so happy to be a part of this wine dinner last night, to which they brought all the wine we were lucky enough to have. Our wine “sommeliers” were so much fun – Chris was so knowledgeable, and we were all so curious to know all about the wines he’d selected specifically for the dinner. Among the highlights:

Krug Brut, 1995, 2 bottles brought to the party under the guise of celebrating Brad’s and my engagement. To which we toasted, enthusiastically and repeatedly!
E. Guigal Cote-Rotie La Mouline, 1986


Chateau d’Yquem-lur Saluces, 1988 and Rserva Velha Barbetto Madiera, 1910!!! They decanted this for 3 days before bringing it to the party. Unreal.


My dad made my/my sister’s favorite dish, filet mignon with a shallot and merlot reduction, mashed potatoes, and zucchini ribbons. 


scrumptious city.

We had a great night with a lot of laughs, and actually learned a bunch about the wines, the flavor notes, and how they were meant to be paired. At the end of the evening, my parents brought Brad and me a little cake to celebrate us officially being within a year of our wedding! We’re saving it in the freezer for our 1 year anniversary…they are too cute.


Roasted Butternut Squash and Kale “Au Gratin”

It’s butternut squash season!!  I look forward to this every year. Butternut squash is the basis for some of my favorite fall recipes, from soup to sides to main dishes. This side is savory due to the roasted squash and a light dusting of parmesan cheese, and has an added punch of health benefits with the addition of the kale. I could have eaten this on its own instead of as a side. It was great.

ROASTED BUTTERNUT SQUASH & KALE “AU GRATIN” (serves approx. 4)

– 1 large butternut squash, roasted and cubed
– 2 cups kale, de-stemmed and chopped
– 2 cloves garlic, diced
– Freshly grated parmesan, approx. 1/4 cup

1. Cut the butternut squash in half. I’ve learned that the easiest way to do this is to poke a couple of holes in the squash while it’s still whole, and throw it in the oven at 400 for maybe 15 minutes.  It should soften enough in that time that you can cut it in half, lengthwise, without feeling like you’re going to cut off your fingers accidentally.


2. Scoop out the seeds and stringy stuff at the bottom of the squash. Rub each half with a little olive oil, and place cut-side down on the baking sheet. Roast for approx. 30 – 45 minutes (depending on the size of the squash). Peel and cube squash – it should still be a little firm, but if not, don’t worry about it too much. Lower oven temp to 350.

3. In a saute pan, heat 1 tbsp olive oil, and add chopped garlic. Stir until fragrant, approx. 90 seconds. Add chopped kale and stir to combine until wilted. Set aside.

4. Lightly mist a baking pan with olive oil, then add kale/garlic mixture and cubed squash. Stir to combine, then top with the grated parmesan cheese. Bake at 350 for approx. 10 minutes, or until cheese is melted.


Ground Chicken, Kale, and Sweet Potato Patties

Brad came home for lunch the other day as I was making these, and couldn’t believe how good the house smelled. I couldn’t believe that something with kale, almost zero flour, and sweet potatoes could be so delicious, and filling, too. I guess these were meant to be served as a burger, but I upped the kale and sweet potatoes, and made the patties a little bigger, so 2 plus a side salad were more than enough for a lunch (or, for that matter, a dinner).

CHICKEN, KALE, & SWEET POTATO PATTIES (makes 8-10 patties)

– 1.5lbs ground chicken (I got this at the farmers’ market, but apparently you can just grind up chicken breast in a Food Processor – which should then be cleaned really well, because, ew.)
– 2 shallots, chopped
– 2 green onions, chopped
– 1 sweet potato, cut into tiny cubes
– 3 cups kale, de-stemmed and chopped roughly
– 4 tablespoons whole wheat flour
– 1 egg
– 1 tsp. paprika
– 1 tsp. garlic powder
– 2 tbspns dijon mustard
– kosher salt & freshly ground pepper
– EVOO

1. In a saucepan, heat EVOO over medium-high heat. Add shallots and green onions, heat until wilted. 


2. Add tiny cubes of sweet potatoes, saute until soft. These can take a little while, so just let them cook while you arrange the mixing ingredients for the chicken.


3. In a medium mixing bowl, combine egg, paprika, mustard, garlic powder, salt and pepper.

You can see me in this picture! My red shirt was a giveaway.

4. When sweet potato is fairly soft, chop up the kale, add to the sweet potato/shallot/green onion mixture, turn heat down to medium low, and combine until wilted. Remove from heat and set aside.

5. Add ground chicken to the mixing bowl with the egg/paprika/mustard/garlic powder/salt/pepper. Combine with your hands, then add kale/sweet potato/shallot/onion mixture. Add flour one tablespoon at a time. This will be kind of sticky, but should start to pull together after a bit.



6. In a large skillet, heat approx. 1/4 inch olive oil over medium-high heat.

7. Form mixture into patties.

8. One at a time, add patties to heated olive oil, and cook through, approx. 5 minutes on each side. 


9. Check to make sure patties are cooked all the way through, then drain on paper towels and serve with a side salad.





Zucchini Parmesan

Zucchini season is winding down, so in one of my last zucchini-based recipes of the season, I tried this delicious looking zucchini parm. I don’t know if this necessarily falls under the category of “healthy”, considering the cheese and the sauce, but the coating on the zucchini is nice and light, and this could really be served as a meal instead of a side. We loved it.

ZUCCHINI PARMESAN (serves 4-6 as a side)

– 3 large zucchini, washed and cut into 1/4 inch rounds (leave skin on), or cut into strips. Strips might actually be really nice to make this more of a “lasagna”.
– Sauce, approx. 2 cups
– Mozzarella, approx. 1 & 1/2 cups
– Freshly grated Parmesan, approx. 1/4 cup
– Olive Oil
– Breadcrumbs, 2 cups
– Freshly grated Parmesan – 1/4 cup (added to breadcrumb mixture)
– Kosher Salt
– Extra Virgin Olive Oil

1. Preheat oven to 375.

2. Cut zucchini into rounds or strips, and place on a cooling rack over a paper towel. Sprinkle liberally with kosher salt. This draws out the water from the zucchini, so that it bakes a little more crispy, a little less soggy.


3. Look at all the water that’s coming out of these!! Would you ever think?  After about 20 minutes, flip the zucchini rounds/strips, salt the other side, and let sit for another 20 minutes to fully extract as much water as possible. Then, rinse them in a colander and lay them in one layer to dry.


4. When dry, toss zucchini in a bowl with 1-2 tablespoons olive oil. 

5. In a different bowl, combine breadcrumbs and parmesan. Lightly spray a baking sheet with olive oil (Pam makes a decent organic olive oil spray that I use for things like this).

6. Gently press the zucchini rounds/strips into the breadcrumb/parmesan mixture. Arrange on the baking sheet. Bake at 375 for approx. 30 minutes, flipping once halfway, until golden brown-ish.
7. Break out your lasagna pan, or just a deeper baking dish. Put a thin coating of sauce over the bottom of the dish, and then place your first layer of zucchini rounds/strips on top of that, overlapping as needed. Top with shredded mozzarella and parmesan.


8. Repeat this sequence – sauce, zucchini, mozz/parm, until you’re out of zucchini. Top with a bit of sauce and the last of your shredded cheese, then bake at 375 for approx. 30 minutes, or until sauce is bubbling and cheese is melted.

9. Remove from oven, let cool a bit, then use a spatula to cut into portions. This actually – surprisingly – reheated remarkably well the next day. The crispier the zucchini, the better!



Greek Yogurt Chicken


Greek yogurt is everywhere nowadays. I’ve started using it in baking, cooking, even in dressings. But a Greek yogurt coating? On chicken?? When I first read about this on Pinterest, I thought it sounded totally gross, but I was too curious to find out how it would be. Turns out, it’s healthy, flavorful, and creates a little tangy coating that keeps the chicken juicy. This recipe can be ready from start to finish in an hour, tops, which gives you enough time to make a nice side salad, or steam some veggies, and have yourself a nice glass of wine. We’ve used this recipe dozens of times, and it’s just one of the easiest, most delicious ways we make chicken.

GREEK YOGURT CHICKEN

– Chicken breasts
– 1 container greek yogurt (I like Chobani)
– Freshly grated parmesan cheese, approx. 1/3 cup
– 1/2 tsp. garlic powder 
– 1 tbsp. kosher salt
– 1/2 tsp. pepper


1. Preheat oven to 375.

2. In a “breading” bowl, combine the yogurt, cheese, and seasonings, stir to combine.

3. Place a cooling rack over a deeper roasting pan lined in foil. This creates a “convection” type of cooking for those of us with basic ovens (someday, Viking convection oven. I’m coming for you!).

4. Coat the chicken with the mixture. You really don’t need a lot of it – it’s a ton of flavor in even a thinner coating. 

5. Bake for 45 – 55 minutes, depending on your oven. It seems like some folks have had a lot of luck with this coating turning golden, almost “fried” looking, but whatever color it ends up being, just make sure you make a small slice to check that it’s cooked all the way through.

My Mom’s Minestrone Soup

I love soup. It’s hearty, healthy, and comforting. With the Farmers’ Markets packed with produce, this is a great way to use up some veggies and kind of ease your way into fall. My mom’s minestrone is at the top of my list of favorite things. It’s delicious the day of, for days afterwards, and even pureed. We’ve always added some thinly sliced provolone cheese to the soup to give it a little more richness, but that’s up to you.  This minestrone just makes me feel better every time I have it.

MINESTRONE SOUP (makes an enormous pot of soup which you can freeze – if there’s any left after a couple of days)
– 1 cabbage, sliced into long strips. I usually take out the “ribs” of the cabbage and just use the majority of the leaves.
– 4 stalks celery, cut
– 1 large vidalia onion, sliced into long strips
– 2 32 oz. containers of chicken stock (or vegetable, if you want to make this completely vegetarian)
– 2 cans chick peas, rinsed and drained
– 1 large can plum tomatoes, roughly cut (don’t get diced tomatoes – the plum ones work so much better)
– 1 16. oz can chopped spinach leaves
– 3 tablespoons butter


1. In a large stockpot, melt 3 tablespoons butter over medium high heat. 
2. Get your veggies ready, and then add them to the pot with the melted butter. Cook down until wilted.

3. When the veggies are soft, add the chicken or veggie stock, and stir.  
4. Add tomatoes and juice from the can, spinach, and chick peas.  Stir, cover, and turn heat down to low. Simmer for 1 hour or up to 4. Add kosher salt/pepper to taste, but be careful not to overseason – the flavors will continue to come together overnight.

5. When soup has simmered enough (I usually can’t wait the 4 hours), pour yourself a bowl, shred some provolone cheese into it, and dig in. This is good today, but it will be great tomorrow. 

Mom’s minestrone soup = love



Turkey Taco Lettuce Wraps

These turkey taco lettuce wraps, from the very first time I made them, got added to the rotation immediately. They are incredibly healthy: you make your own taco seasoning, so you avoid all the preservatives and bad things in the grocery store seasonings, the lettuce wrap completely eliminates the corn taco you would otherwise use, and if you use the guacamole recipe from a couple days ago, you get the added bonus of the avocado health benefits.

Also, this is fun to eat! It’s a little messy but so worth it. If you’re having trouble with the lettuce wraps, you can always shred the lettuce and put the turkey and toppings over it like a turkey taco salad.

TURKEY TACO LETTUCE WRAPS (adapted from Skinny Taste)
Ingredients (serves 4-6)
– 2 lbs. ground turkey
– 1/2 vidalia onion, minced
– 1/2 yellow, orange, or red bell pepper, minced
– 8 oz. tomato sauce
– 1/4 c. water
– Any kind of lettuce for the wraps – boston bibb works well, as does iceberg or romaine (seen here)

Taco Seasoning:
– 2 tsp. garlic powder
– 2 tsp. cumin
– 2 tsp. salt
– 2 tsp. paprika
– 1 tsp. chili powder
– 1 tsp. oregano

1. Mix ingredients for taco seasoning, adjusting to your preference (if you like it a little hotter, double the chili powder), and set aside.

2. Over medium high heat, brown the turkey. 

3. When turkey is brown, add taco seasoning and stir to combine.

4. Mince that bell pepper and the onion, add to the ground turkey, along with the tomato sauce. Add 1/4 c. of water and stir to combine well. Cover and simmer on low for approx. 25 minutes. 

5. Arrange your toppings, assemble, and bring a lot of napkins to the table – this is a messy one!

Ricotta, Apple, and Honey-stuffed Squash Blossoms

I love fall, and I love the Scranton Farmers’ Market.  The other day, I spotted these gorgeous little squash blossoms, tucked inside a little plastic bag:
  

Look at these guys!  Gorgeous. Making squash blossoms has always seemed pretty out of my league – they’re so delicate, and seemingly decadent. But I couldn’t resist.  I bought a bag, went home, and googled the trash out of “squash blossom recipes”.  The basic premise seemed simple enough – stuff them with something, then either deep fry, bake, or pan sear them.

Since I’d been alerted to the fact that it was Rosh Hashanah, and Brad and I have basically decided on combining our different religious backgrounds to include “traditions”, I thought I’d make him a little pan-seared squash blossom, stuffed with a filling of ricotta, apple, and honey (for a sweet new year). We could have eaten these for dessert instead of a side at dinner. They were savory, so pretty, and honestly, they looked like SO much more of an effort than they actually were to make. So here we go.


RICOTTA, APPLE, & HONEY-STUFFED SQUASH BLOSSOMS
* We had about 8 blossoms in total, but a normal person would probably have eaten 2, max, as a side to dinner

– Squash blossoms
– Good quality ricotta, approx. 2/3 cup
– 1/4 tsp. freshly ground nutmeg, or to taste
– 1/2 tsp. kosher salt
– 1/2 apple of your choice, microplaned (no skin)
– 2 tablespoons organic honey
– extra virgin olive oil (REAL olive oil, see this post for a heads-up on the olive oil you may have been consuming)

1. Be unable to walk by squash blossoms without thinking they’re so pretty, and then mentally talk yourself into the fact that you can cook with them.

oh, hello there!

2. Wash out the blossoms – gently. You can kind of ply them apart with the larger end of a chopstick. Just make sure any bugs, etc. are out of the blossom.


3. Gently snip out the center of the blossom, being careful not to make a hole in the bottom of the blossom, or tear the leaves.
that center part, the polleny-looking thing, has gots to go.
4. Combine the ricotta, honey, salt, nutmeg, and microplaned apple, stir to combine.  Add mixture to a plastic bag, snip a small corner off the bag. This is now your pastry bag, so you can insert the filling into the blossom more easily.

5. In a large saute pan, add a 1/4 inch of olive oil. Heat over medium high heat until hot.

6. Insert the filling into the squash blossoms. Twist the petals together so that the filling is securely enclosed.

7. Carefully add the squash blossoms to the pan, searing lightly (approx. 2 minutes). With a pair of tongs, flip the blossoms over so that all sides are cooked evenly. Some filling will fall out, but just keep turning them.

8. Serve alongside dinner (ours was Greek Yogurt Chicken and baked leeks). Have your non-practicing, but still tradition-sentimental, Jewish fiance think you’re the most thoughtful thing ever because you remembered his New Year.

Guacamole




So we’ve talked about my avocado obsession, right? I could eat them all day long. Not only are they delicious, but they’re so good for you, and there are a million articles about how they promote heart health, blood sugar regulation, even anti-cancer benefits! Also, according to this site,  the avocado is “colloquially known as the Alligator Pear, reflecting its shape and the leather-like appearance of its skin.”, which totally makes sense.  Ha. The Alligator Pear.

Anyway, this guacamole recipe is super easy and perfect with Pretzel Crisps, which we should basically buy stock in at this point, because we go through so many of them on a weekly basis.  It’s also a great topper for turkey tacos, which are up next.

GUACAMOLE
(serves 4 regular people, or 2 people who live in this house and really love guacamole)
Ingredients:
2 avocados
4-5 cherry tomatoes, seeded and diced 
1/4 of a large vidalia onion, diced
cilantro (approx. 2-3 tablespoons)
juice of 1 lime
kosher salt to taste

1. Peel and dice the avocados. I’ve found that an easy way to do this is right in the avocado half itself (see the dice in the avocado half in the picture above?).  Then just run a knife around the edge and the diced pieces should kind of just squeeze out into the bowl. Mash this gently with a fork.  As you add the other ingredients, the avocado will continue to get smoother, so it depends on how chunky you like your guac.


2. Add the lime juice (this will also prevent the avocado from browning) and the kosher salt, so the salt can kind of blend with the acid in the lime juice.

3. Add the diced tomato and onion (try to make these pieces the same size) and cilantro, mix everything together. Adjust seasonings and enjoy!