Tag: vegetables

Sun-dried Tomatoes with Feta Turkey Meatloaf

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 I don’t think my mom has ever made a “meatloaf” – so I guess that’s why I don’t understand the negative perception that comes with the food – I’m almost embarrassed to tell people I’m making meatloaf and I love it (okay, I’m not embarrassed – I tell people all the time) What I mean is, a lot of people instantly go back to when they were kids and the horrors when mom told them meatloaf was for dinner… at least that’s the consensus I’ve gathered!

Here is proof— when asked random people: Why do people hate Meatloaf?— here are some responses:

  • Probably because they were subjected to the same meatloaf I was in school; hamburger with onion soup mix in it and some ketchup on top. It ruined meatloaf for me until I learned to make it myself and found out how it should really taste.
  • I always thought I didn’t like meatloaf. At a church potluck, however, it was discovered that I did not like MY MOTHER’S meatloaf… To answer your question directly, I’d say that those who don’t like meatloaf haven’t tried the right kind yet.
  •  ….because when you add the word “loaf” to a food, it just makes it so much more….appetizing. Just think! “Cabbageloaf,” or, come down to McDonald’s for our new McLoaf! Many do not know how to make a good meatloaf. It’s the kind of thing that can be good when it’s made right, but can really, really go wrong when it’s not.

So, ever since I met my fiance and had him cringe at me when I said I’m making meatloaf for dinner – I have been determined to get him to like it! And… what do you know.. he gets himself seconds whenever I make it. If you make it right – it can be delicious (not to mention SO easy)  especially for kids a great way to hide some veggies in it! I have made some with chopped carrots, kale, spinach, mushrooms…etc.

Even the doodle likes his veggies =)

Processed with VSCOcam with c1 presetThis recipe here is by far, one of our favorites. Enjoy with a side of sweet potatoes and brussel sprouts!

Turkey Meatloaf with sun-dried tomatoes and feta cheese
Serves 4
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr 5 min
Ingredients
  1. Vegetable cooking spray
  2. 1/2 cup plain bread crumbs
  3. 1/3 cup chopped fresh flat-leaf parsley
  4. 1/4 cup chopped garlic and herb-marinated sun-dried tomatoes
  5. 2 cloves garlic, minced, optional
  6. 2 eggs, at room temperature, lightly beaten
  7. 2 tablespoons whole milk
  8. 1/2 cup crumbled feta cheese
  9. 1 1/2 teaspoons kosher salt
  10. 1 teaspoon freshly ground black pepper
  11. 1 pound ground turkey, preferably dark meat
Instructions
  1. Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
  2. Spray a 9 by 5-inch loaf pan with cooking spray.
  3. In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
  4. Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.
Notes
  1. Recipe courtesy Giada De Laurentiis
You Bet Your Pierogi http://youbetyourpierogis.com/

Tofu Scramble (Vegan)

I went Vegan for Lent, so 40 days. I made sure we finished everything that comes from an animal before we started so we wouldn’t be tempted. When I say, we, I’m saying I made Nico do this with me! He did it more by default since I was the one grocery shopping, packing lunches and making dinner while he started grad school ..  When we got back from our Jamaican vaca- all inclusive, so alcohol and food all the time non stop – We needed a cleanse which is how the 2 things came together (Lent & Cleanse) = Vegan Challenge

Anyways, his cousins got me this book for our housewarming party. ISA DOES IT – all Vegan recipes. At first, I didn’t’ know what Vegan was.. I thought vegetarian- only eat vegetables- no meat. okay can’t be that hard. But when I realized Vegan meant NO animal products whatsoever, I knew I had a challenge ahead of me. Being for Polsih decent, there really isn’t a meal that doesn’t include some type of meat.. Kielbasa, hello! or dairy- Sour cream on top of CHEESE Pierogie — yummmy, sour cream on top of everything for that matter!  (My 1st Vegan Bible-Legit amazing!)

So Nico’s cousins (my inspirations for this challenge) have been vegan for 5, going on 6 years now. I will have them guest blog soon to offer up some advice and give insight into why they went Vegan and the benefits/challenges they face…

But in the meantime, let me go ahead and share this Tofu Scramble Recipe– I had my friend over last night and she requested I make her this b/c its that delish!! I  usually make it at the end of the work week; when I have leftover veggies and need a way to wrap them all up into something easy and good. I usually pair it with potatoes pancakes, vegan garlic bread, in a sandwich, with a salad, on top of quinoa… anything you feel like really!

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Tofu scramble with some Vegan Garlic Bread (recipe coming soon)

Tofu Scramble by Isa Chandra Moskowitz

  • Tofu Scramble
    A perfect scramble for breakfast, lunch, or dinner!
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    Ingredients
    1. Spice blend
    2. 2 teaspoons ground cumin
    3. 1 teaspoon dried thyme, crushed with your fingers
    4. 1/2 teaspoon ground turmeric
    5. 1 teaspoon salt
    6. 3 tablespoons water
    7. 2 tablespoons olive oil
    8. 3 cloves garlic, minced (or more, to taste)
    9. 1 pound extra-firm tofu, drained
    10. 1/4 cup nutritional yeast
    11. Fresh black pepper to taste
    Instructions
    1. First stir the spice blend together in a small cup. Add water and mix. Set aside.
    2. Preheat a large, heavy bottomed pan over medium high heat. Saute the garlic in olive oil for about a minute. Break the tofu apart into bite sized pieces and saute for about 10 minutes, using a spatula to stir often. Get under the tofu when you are stirring, scrape the bottom and don’t let it stick to the pan, that is where the good, crispy stuff is. Use a thin metal spatula to get the job done, a wooden or plastic one won’t really cut it. The tofu should get browned on at least one side, but you don’t need to be too precise about it. The water should cook out of it and not collect too much at the bottom of the ban. If that is happening, turn the heat up and let the water evaporate.
    3. Add the spice blend and mix to incorporate. Add the nutritional yeast and fresh black pepper. Cook for about 5 more minutes. Serve warm.
    Notes
    1. You can include these additions to your scramble by themselves or in combination with one another.
    2. Broccoli – Cut about one cup into small florettes, thinly slice the stems. Add along with the tofu.
    3. Onion – Finely chop one small onion. Add along with the garlic, and cook for about 5 minutes, until translucent. Proceed with recipe.
    4. Red Peppers – Remove stem and seed, finely chop one red pepper. Add along with the garlic and cook for about 5 minutes. Proceed with recipe.
    5. Mushrooms – Thinly slice about a cup of mushrooms. Add along with the tofu.
    6. Olives – Chop about 1/3 a cup of sliced olives. Add towards the end of cooking, after mixing in the nutritional yeast.
    7. Spinach – Add about 1 cup of chopped spinach towards the end of cooking, after mixing in the nutritional yeast. Cook until completely wilted.
    8. Carrots – Grate half of an average sized carrot into the scramble towards the end of cooking. This is a great way to add color to the scramble.
    9. Avocado – I almost always have avocado with my scramble. Just peel and slice it and serve on top.
    You Bet Your Pierogi http://youbetyourpierogis.com/

Polish Beet Soup

Colder nights mean summer is winding down and the season for warm SOUP is upon us. I’d totally be lying if I said I didn’t eat soup even if its 90 degrees out! I grew up with soup being a part of almost every meal. My Babcia (grandmother) would ALWAYS be making some variety with whatever summer veggies were around, so I am used to eating soup in the summer… but for everyone else… Welcome to Soup Season!

Barszcz Czerwony (Polish Red Beet Borscht)

Copyright 2011-2012 European Market Deli & Cafe
Copyright 2011-2012 European Market Deli & Cafe

 

I had some extra beets and potatoes left over from the Farmers Market, and I feel like I haven’t had eggs in a while…. so as a result… I made Borscht for dins. Here is my recipe derived mostly from memory and taste. I don’t really like to follow recipes; so I kind of make it work until it tastes AMAZE.

Polish red beet Borscht
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Ingredients
  1. 6 cups water
  2. 1-1/2 Vegetable Boulin cube
  3. 2-4 Beets (peeled and cut into cubes OR *shredded -can get messy :O)
  4. 3 -4 Carrots (or 2 handfuls of baby carrots)
  5. 2-3 pieces of Celery
  6. Salt & Pepper (as needed for taste)
  7. 1 Bay Leaf
  8. 2-3 Potatoes (cut into cubes)
  9. Handful of kale (optional)
  10. 2-4 Eggs
  11. 1/2 medium Onion (chopped)
  12. 1 Tbsp. butter
  13. 1-2 Tsp. Sour Cream
  14. Parsley (for garnish)
Instructions
  1. Put everything (down to the potatoes) in a large pot and let boil. Once boiling, reduce heat to low and let simmer (covered).
  2. In a separate pot, boil some eggs.
  3. While everything is simmering, saute onion in butter with some salt. Add the potatoes from the soup (you can also boil them separately, but I don't like dirtying another pot if I don't need to) and mash them up with the onions and butter.
  4. Set Aside.
  5. I usually wait until the carrots, potatoes and beets are soft....about 25-30 mins,and then shut off the soup. Add Kale or some spinach if you are using it). Take out a Tbsp of soup and whisk in the sour cream until fully uniform. Transfer the combo into the soup until well blended. Sometimes, I don't even add the sour cream- it's more of personal preference... but it makes a pretty pink color!
  6. Cut up the boiled egg , scoop a spoon of the mashed potatoes and sprinkle some parsley into the bowl! Enjoy 🙂
You Bet Your Pierogi http://youbetyourpierogis.com/