Tag Archives: garlic

Main Course, Recipe

Polpettone del Tacchino (Turkey Meatloaf)

Leave a comment

Polpettone del Tacchino (Turkey Meatloaf)

3 lbs ground turkey breast
2 cups Italian bread crumbs
1 1/2 cups medium salsa
1 large onion, diced
4 cloves garlic, finely minced
1/2 cup steak sauce (A1 or equivalent)
4 ounces egg substitute (or 2 whole large eggs)
1 tsp sea salt
1 tsp fresh ground black pepper
Topping
Either organic ketchup or Dijon mustard

Preheat oven to 350F.

In a large bowl, combine all ingredients until homogenized (but not overworked). Divide mixture into two, and place in standard size loaf pans. Place pans on a baking sheet and bake for 35 minutes. Remove from oven, drizzle top of loaf with either ketchup or Dijon mustard. Return to oven and bake an additional 15 minutes.

Allow to sit for 15 minutes before slicing into 3/4″ pieces. Serve with roasted redskin potatoes and a green salad.

Makes: 24 slices.

Loading

Recipe, Veggies

Braised Onions, Potatoes & Spinach

Leave a comment

Braised Onions, Potatoes & Spinach

1 tbsp olive oil
4 medium onions, sliced thinly
4 cloves minced garlic
1 tbsp minced, peeled ginger
1 tbsp ground cumin
1 tsp Kosher salt
1 tsp cracked black pepper
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1 14-ounce diced tomatoes in juice (fire roasted works nicely if you can find them)
1 cup vegetable broth
2 lbs potatoes, washed, peeled, and cut into 1/2″ pieces
1 lb fresh spinach, washed, drained, and any tough stems removed
¼ tsp cayenne pepper
2 tbsp freshly squeezed lime juice

In large skillet, add oil over medium heat until light wisps of smoke appear (about 60 seconds). Add onions and cook, stirring, until softened but not browned (about 8 minutes). Add garlic, ginger, cumin, salt, pepper, nutmeg and cloves. Cook for and additional minute, stirring to combine. Add tomatoes with juice and vegetable broth, stirring to combine. Increase heat and bring to a boil.

Add potatoes and stir to combine. Place in a baking dish and bake in at 350 for 45-60 minutes or until potatoes are fork tender. At this point, turn oven off. The residual heat will complete the cooking process. In 1/4 lb batches, add spinach, stirring well after each addition, until spinach submerged in the liquid. In small bowl, dissolve cayenne in lime juice. Add to baking dish and stir well. Return to oven for another 10 minutes, or until spinach is wilted.

Serves 8 as a side dish, 4 as a main course.

Loading

Recipe, Soup

Guilt Free Soup

Leave a comment

Guilt Free Soup

1 medium onion, chopped
1 clove garlic, minced
3 large carrots, chopped
2 ribs celery, chopped
4 tbsp. Parmesan cheese
1/4 tsp. butter
2 c. vegetable broth
1 lb russet potatoes, diced
2 tbsp Italian seasoning
1/4 tsp fresh ground pepper
1 1/2 tsp kosher salt
2 cups skim milk

In a soup pot, sauté onion, garlic, carrot, and celery in 1 tbsp olive oil until tender (about 5 minutes). Add broth, potatoes, Italian seasoning, salt, and pepper; cook 15 minutes. Add milk and cheese; heat until almost boiling.

Serves 4.

Loading

Recipe, Seafood/Fish

Shrimp Sofrito

Leave a comment

Shrimp Sofrito

4 tbsp olive oil
4 tbsp unsalted butter
2 cloves garlic, minced
1 lb 26-30 shrimp, peeled and deveined
1 medium red onion, cut into wedges, about 1/4 inch wide
1/2 red bell pepper, green bell pepper, orange bell pepper (each), seeded and cut into 1/2″ wide strips
14 ounces tomatoes (chopped, seeded and juiced) (one large beefsteak tomato, or two smaller tomatoes, as long as not hothouse)
Pinch cayenne pepper
1/2 tsp paprika
1/2 cup Pecorino Romano cheese, freshly grated
Sea salt and freshly ground black pepper
2 tbsp fresh cilantro leaves, finely chopped
Cooked brown rice

Heat the oil and butter in frying pan until foamy. Add garlic and cook for 1 minute. Add shrimp and sauté over a medium-high heat for about 2 to 3 minutes, just until they turn pink. Remove and keep warm in a covered bowl. Next, add onion and peppers to the pan and cook on low heat for 10-15 minutes, until just softened but not mushy.

Stir in the tomatoes, cayenne, and paprika and cook for about 5 minutes (tomatoes will begin to break down and blend into a sauce). Add the shrimp back to the pan and stir to combine, adding Pecorino Romano and cook for one additional minute. Add salt, pepper, and cilantro, stir to incorporate, and serve with a side of brown rice.

Serves: 4.

Loading

Recipe, Soup

Chili Con Carne

1 Comment

Chili Con Carne

1 lb 93% lean ground beef (or ground turkey breast or ground chicken breast)
14 oz dark red kidney beans (drained and rinsed)
28 ounces diced tomatoes (or 2 14 oz cans of petite diced Italian tomatoes)
16 oz water
1 small can tomato paste
1 large onion, minced
4 cloves garlic, minced
4 tbsp chili powder
1/8 – 1/4 tsp cayenne pepper (depending on your tolerance for heat)
4 ounces of grated cheese (Reduced fat Cheddar or Mozzarella are popular)

In a large soup pot over medium heat, brown meat of choice along with onion, garlic and chili powder.

Spoon off any excess fat (there should only be a minimal amount of this), and then add the rest of the ingredients except cheese. Cover and bring up to a simmer, leaving the lid slightly askew so that the pot does not boil over. Allow to simmer for 30-60 minutes. (N.B. The chili flavour actually is better if you can make this they day before and refrigerate over night.)

This recipe may be modified with the addition of other vegetables as desired; diced carrots are nice, as are sliced, sautéed mushrooms, diced green peppers, or even jalapeños.

Serve with crackers, over mashed potatoes, in a hollowed out bread bowl, or as a filling to baked potatoes. Top with 1 oz grated cheese.

Serves 4.

Loading