•Day 21 — A recipe
I enjoy cooking and trying new things. I used to specialize in baked goods, but when I ended up eating half of everything I baked because everyone else lost interest I now only bake when I feel like it. My favorite things to bake are holiday cookies and sweet breads/muffins. I will rustle up a few recipes that have been 'handed down' by my family that I have tweaked to make them healthier.
Lately I have been on a recipe kick using my two new Moosewood lodge cookbooks. These are vegetarian recipes but pretty much all of the ones I have tried over the last few months have been YUMMY! I will pick my favorite one or two and post that too.
I also love things I can just throw together on a whim for a quick meal. I am not one of those people (like my husband) who follows a recipe to the letter. I am more of a little bit of this and that kind of person.
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One of my quick throw together meals... Buy a garlic and cheese loaf or baguette from the bakery section of the super market. Slice it in short slices like you were making bread for sandwiches.
Lay the bread out on a baking sheet and lightly butter. This will go in the oven at 350 for a few minutes to crisp up before you add the toppings.
Toppings... pretty much whatever is in the fridge.... Pick what you like and mix them all together in a bowl.
Several Tomatoes Diced(a can is ok too)
Olives sliced (we love black but sometimes get the greek stuffed variety)
Mushrooms sliced and sauteed
We usually go veggie or I put on smoked salmon but could also do some sausage crumbles too... nothing too big.
Put the toppings ingredients on the bread first (after lightly toasting the bread), then the meat if you are using some, then top with your favorites grated cheese... we have tried just about every kind so have some fun.
Put in the oven until the cheese is melted and starting to brown... Makes a meal all by itself, but can serve with fresh fruit too.
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So lets see...
What's for dinner tonight? Shawn's variation of a pseudo chili... Chili for me means veggies (can be carrots, celery, corn, spinach and always tomatoes), beans, and a little bit of ground turkey. Last time I made chili with dill pickles in it... Yum! So back to tonight. I did a pound of ground turkey with lots of seasoning. Since I sell Tastefully Simple I always have seasonings on hand... I used some red pepper, garlic garlic, bacon bacon, and of course wahoo chili. I put some in the crock pot and some in the meat while I sauteed it. I added a small container of frozen spinach (first time for this one so will see how it goes), two cans of organic tomatoes (I use fresh when they are local or in season the back yard), and beans... this time a can of black and one of pinto beans. I throw everything in the crock pot the night before and then fire things up on low in the morning. I am making some cheddar biscuits to go with it (also TS food).
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Rachel Rays' turkey meatloaf recipe is a huge favorite in our house so her is my take on that one.
* 2 McIntosh or Gala apples, peeled and cut into small dice (I've used Braeburn and Figi too)
* 1 tablespoon lemon juice (use this when I remember)
* 2 pounds ground all-white-meat turkey (I do one package of regular white ground turkey and one of turkey sausage which adds a ton of flavor)
* 3-4 ribs of celery, finely chopped (I use this when I have it handy)
* 1 medium onion, finely chopped (I either use fresh onion, or TS onion onion depending on what I have on hand)
* 1 tablespoon poultry seasoning (I only use TS spices here)
* 1 large egg
* Salt and freshly ground black pepper (usually skip this)
* 2 cups chicken stock (can use organic veggie broth here too)
* 2 cups stuffing mix (I have used stuffing mix, or breadcrumbs depending on what is in the pantry)
* 1 tablespoon extra virgin olive oil (EVOO)
Preparation - (I do make this on parchment paper and then put half in the freezer once it is cooked for a quick and easy meal down the road.)
Pre-heat the oven to 400ºF.
In a large bowl, add the apples and lemon juice and toss together. Add the turkey, celery, onion, poultry seasoning, egg, salt and freshly ground black pepper.
In a medium size bowl, add the stock and the stuffing. Toss around, letting the stuffing soak up the liquid, then add it to the bowl with the turkey. Mix everything together well, then turn it out onto a parchment paper-lined baking sheet and shape it into a loaf. Coat with EVOO, transfer to the oven and roast until brown and cooked through, about an hour.
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