Turkey Meatloaf with Dried Apricots

Apricots seems to bring some kind of alchemy to this meatloaf, adding moisture, texture and a delightful flavor. Ground bison or beef can be used instead of turkey.

Toss some vegetables with what I think of as “roasting oil “ (about 2 tablespoons extra-virgin olive oil mixed with 1 tablespoon minced garlic and 1/2 teaspoon coarse sea salt) and place them around the meatloaf in the roasting pan/Pyrex. Some of my favorite combinations are:

  • 1 large baking potato, 1 large sweet potato cut into cubes and 2 poblano peppers (or red bell peppers) seeded and cut in similar fashion
  • About 2 cups of Brussels sprouts trimmed and cut in half, and 2 cups of diced potato (or new potatoes cut in half)
  • Large head of broccoli cut into large chunks: NOTE: add the broccoli after meatloaf has baked about 25 minutes.

Add a green salad and voila, dinner is ready.

Double the amount and freeze the extra turkey meatloaf to have later for later in the month or use leftovers for a quick dinner:

  1. Meatloaf spaghetti: chop it and warm up with 1 – 2 cups marinara sauce
  2. Shepherd’s pie: saute a chopped onion, carrot and celery, add chopped meatloaf and place in a pyrex covered with leftover Sweet Potato and Butternut Squash Puree or leftover Delicious, Nutritious Cauliflower Mashed Potatoes
  3. Stuffed bell peppers or zucchini: mix with leftover rice or quinoa and 1 – 2 eggs. Hollow bell peppers or cut zucchini in half, scoop out and add into meatloaf mix. Roast in oven 20 minutes at 350 degrees, add grated cheese and cook until melted.
  4. Meatloaf tacos: chop it up and serve in taco shells alongside guacamole, salsa (chopped tomato, onion and cilantro), plain Greek yogurt and grated cheese
  5. Meatloaf quiche: 2 cups chopped meatloaf, 2 eggs, 1 cup milk,1 cup pease or chopped veggies (broccoli, celery and carrots) 1/2 – 1 cup shredded cheese. I make this easy   whole-wheat crust. from 100 Days of Real Food.
Turkey Meatloaf with Dried Apricots
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Servings
6 servings
Servings
6 servings
Turkey Meatloaf with Dried Apricots
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Servings
6 servings
Servings
6 servings
Ingredients
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Instructions
  1. Preheat oven to 350°F with rack in middle. Brush a loaf pan or roasting pan with olive oil (or 13 x 9 Pyrex).
  2. Heat remaining tablespoon olive oil in saucepan over medium heat. Add chopped onion, celery, carrot and cook, stirring occasionally, until onion becomes translucent, about 8 – 10 minutes.
  3. Mix in garlic, chili powder, cumin, tumeric and 1/2 teaspoon salt (and red pepper flakes if using) and cook another 2 – 3 minutes.
  4. Meanwhile, in a bowl mix oatmeal, turkey, dried apricots, parsley, eggs, teaspoon salt, and 1/2 teaspoon pepper until just combined. Add cooked onion, carrot mixture, stir until combined.
  5. Place into loaf pan, or form into a 9- by 5-inch oval loaf and place in roasting pan.
  6. Bake 45 minutes.
Recipe Notes

A Color My Food recipe

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Arugula Frittata

Frittatas are started in an oven-safe skillet cooked on the stovetop and then finished in a pre-heated oven.

I like making them for brunch, but frittatas are also fabulous way to use leftovers and make a
quick lunch or dinner. Simply beat eggs, mix in leftover cooked vegetables and or meats (I’ve used chicken, sausage, even leftover chili) and pour into a hot oiled skillet, for a few minutes until the outer edges are set. Then transfer the pan to the oven to finish cooking.

Cut frittata in slices and serve. They are tasty at room temperature and not just hot-out-of-the-oven.

I used arugula because we had a bunch in our farm share. but I’ve also spinach, baby kale, even chopped beet greens or large leaf (Tuscan or Lacinto) kale – it just depends what greens I have on hand.. If using kale, remove the thick stalks and chop.

The cheese is optional; for special treats or entertaining guests  Gruyere or Fontina are my choice.
I sometimes skip the milk also, but the consistency of the frittata is creamier and fluffier with dairy milk — especially whole milk.
Wondering what’s the difference between frittatas and omelets?

And I like these tips on How to Make a Perfect Frittata 

Arugula Frittata
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Servings
4 servings
Servings
4 servings
Arugula Frittata
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Servings
4 servings
Servings
4 servings
Ingredients
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Instructions
  1. Preheat broiler.
  2. Whisk together eggs, milk, cheese salt, and pepper until combined.
  3. Heat in olive oil in a 10-inch ovenproof skillet over moderate heat. Add kale stirring occasionally, until it begins to wilt.
  4. Add minced garlic and cook another minute or two, stirring.
  5. Pour well-beaten eggs into skillet and cook, undisturbed over moderate heat until it’s mostly set, about 5 minutes.
  6. Transfer to preheated oven and broil until eggs are just set, about 2 minutes.
Recipe Notes

An original Color My Food recipe

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Sweet Potato Shepherd Pie

Because it’s tasty, hearty and nutritious, this is a regular fall dinner at our house. It can be made a day or two early for those busy weeknights.

Variations:

  • Use only with sweet potatoes or only with butternut squash.
  • Use ground turkey, beef or bison instead of turkey sausage
  • Make it spicy, adding a chopped jalapeño or two
  • Give it a Southwest twist When preparing the sausage filling, add 1 teaspoon chili 1 teaspoon paprika 1 1/2 cup corn kernels (I used defrosted frozen corn) Instead of bell pepper, use a poblano pepper
  • Make it vegan by using cooked lentils instead of turkey sausage.

It’s a great way to use leftover Butternut Squash and Sweet Potato Puree after Thanksgiving. Layer it over the leftover Wild Rice, Turkey Sausage and Leek Stuffing.  If no stuffing is left, make the filling with leftover turkey instead of turkey sausage.

Serve it with Kale, Apple and Cranberry Salad with Pumpkin Seeds

Sweet Potato Shepherd’s Pie
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Servings
4 - 6 servings
Servings
4 - 6 servings
Sweet Potato Shepherd’s Pie
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Servings
4 - 6 servings
Servings
4 - 6 servings
Ingredients
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Instructions
  1. Steam sweet potatoes and butternut squash until tender. Drain. Return to saucepan and mash with a potato masher. Add broth, mix until smooth and season with salt and pepper to taste.
  2. Preheat oven to 350°F. Butter 8 x 8 x 2-inch glass baking dish.
  3. Heat expeller-pressed canola oil in skillet over medium-high heat and cook sausage, breaking up with spoon and occasionally stirring, until it is brown (about 10 minutes). Transfer sausage to a bowl.
  4. Add onions to the same skillet and sauté, stirring occasionally, over medium-high heat until onions are translucent, about 8 minutes. Add celery, garlic, cumin, coriander and red pepper flakes (if using red pepper flakes). Season to taste with salt and pepper. Mix sausage back into skillet. Season with salt and pepper.
  5. Place sausage mixture into prepared baking dish. Spoon sweet potato mixture over; smooth top.
  6. Bake until it begins to brown around edges, about 45 minutes (or about 1 hour if it was refrigerated).
  7. Let stand 5 minutes before serving.
Recipe Notes

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Southwest Hummus

Beans are so important to our health that we should  Eat More Beans. Hummus/bean dips are a delicious way to do this. I use them instead of mayo as a sandwich spread, or in wraps with leftover grains and spinach (or other greens).

Roasted bell peppers make this one of my favorite bean spreads. Garbanzo and tahini are staples in our house. When bell peppers are not in season, I use store-bought roasted red peppers (read ingredient label to ensure there’s no sugar or unnecessary addivites).

This a quick appetizer to put together for impromput dinner with friends, or to take as a contribution for dinner at someone else’s home.

Garbanzo beans have been used to treat blood pressure for thousands of years and can lower cholesterol levels. So let’s have Hummus for a Healthy Heart

Southwest Hummus
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Prep Time
15 minutes
Prep Time
15 minutes
Southwest Hummus
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Prep Time
15 minutes
Prep Time
15 minutes
Ingredients
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Instructions
  1. Place extra-virgin olive oil, lime juice, 2 tablespoons water, tahini and half of garbanzo beans in food processor and process until smooth.
  2. Add remaining ingredients and process, pausing, mixing with spatula and processing again until smooth. If it is too thick, add another 2 tablespoons of water. Adjust salt to taste.
  3. Transfer to a bowl, cover and refrigerate for one hour. Can be made one day ahead.
Recipe Notes

Source: Culicurious: Southwest Hummus

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Cumin Quinoa and Garbanzo

I like the combination of rice and quinoa, and this dish can be more interesting using wild rice or red quinoa if it is available. But for quicker cooking on a busy night, you can use a single grain (either brown rice or quinoa). You can also make this with another grain such as barley (but increase the water to 3 cups for 1 cup of barley)

Cumin Quinoa and Garbanzo
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Servings
4 serving
Servings
4 serving
Cumin Quinoa and Garbanzo
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Servings
4 serving
Servings
4 serving
Ingredients
Adjust servings: serving
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Instructions
  1. Bring rice and 1 cup water to a boil in a small saucepan. Cover, reduce heat to low, and cook until water is absorbed and rice is tender, 25-30 minutes.
  2. Meanwhile, combine quinoa, bay leaf, 1/4 teaspoon salt, and 1 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes. Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes. Discard bay leaf, fluff quinoa with a fork, and transfer to a large bowl.
  3. Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until soft, about 8 minutes. Add garlic and cumin and cook, stirring often, for 2 minutes.
  4. Add to quinoa. Add rice and garbanzo beans; mix well. Stir in remaining 2 tablespoons extra-virgin oil, fresh lemon juice, cilantro, parsley, and green onion. Season to taste with salt and pepper.
  5. Cut avocado into wedges. Serve salad with avocado and lemon wedges.
Recipe Notes

Adapted from Epicurious: Cumin Scented Quinoa and Black Rice

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Coconut Red Lentil Curry

Red lentils are made from whole yellow lentils that are peeled and split in half, exposing the red color under their outer seed coat which makes them cook quickly.

This dish comes together easily and leaves bellies full and happy.
If cooking for children or those who don’t enjoy spicy food, leave the Serrano/jalapeño peppers out of the pot; serve them on the side so people can add them as desired.

I serve it over brown rice; start cooking the rice first as it takes longer than the curry.

Variations:

  • Use green or brown lentils instead of red; add 10 minutes cooking time
  • Replace cauliflower with broccoli, zucchini with butternut squash, or bell peppers
  • Use parsley instead of cilantro
Coconut Red Lentil Curry
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Servings
4 servings
Servings
4 servings
Coconut Red Lentil Curry
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Servings
4 servings
Servings
4 servings
Ingredients
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Instructions
  1. Heat oil in a medium pot over moderate heat. Cook onion, stirring occasionally, until edges are golden, about 6 minutes. Add carrot, ginger and garlic and cook, stirring, 1 minute. Add cumin, coriander, turmeric, salt, and chile and cook, stirring, 1 minute.
  2. Stir in water, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes. Stir in zucchini and cauliflower and simmer, covered, until lentils and vegetables are tender, about 15 minutes.
  3. Serve with cilantro scattered on top.
Recipe Notes

Modified from Epicurious: Coconut Red Lentil Curry

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Moroccan Tagine with Chicken and Garbanzo

Tagine is a Moroccan stew that takes its name from the earthen pot in which it is slow cooked.  Although I don’t have a tagine pot, the dish has become a regular item in both weekly family meals and entertaining menus because of the colors, the flavors and the diversity.

Tagine is traditionally a stand-alone one-dish entrée served with Moroccan bread on the side to be used as a utensil to scoop up the stew, but I like to serve tagine over couscous (whole-wheat or pearl couscous) or quinoa.

This particular recipe can be switched around a number of different ways:

  1. Make it vegan by skipping the chicken and using only the garbanzo
  2. Use lentils instead of garbanzo
  3. Use chicken only or fish or shrimp
  4. Instead of green beans I’ve used peas or (chopped) broccoli, just make sure to add in the last few minutes so they still have a crunch and are not mushy
Chicken Tagine with Chickpeas and Mint
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Servings
4
Servings
4
Chicken Tagine with Chickpeas and Mint
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Servings
4
Servings
4
Ingredients
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Instructions
  1. Heat oil in heavy large pot over medium heat. Add onion, garlic, and ginger. Cover and cook until onion is tender, stirring often, about 10 minutes.
  2. Add paprika and next 5 ingredients; stir 1 minute.
  3. Stir in 2 cups water, garbanzo beans, tomatoes with juices, cilantro, lemon, and 2 tablespoons lemon juice. Bring to boil. Reduce heat, cover, and simmer 10 minutes.
  4. Sprinkle chicken with salt and pepper; add to pot. Cover and simmer 30 minutes.
  5. Add carrots and more water to cover if liquid has evaporated; cook 10 minutes.
  6. Stir in green beans; simmer until chicken and vegetables are tender, about 5 minutes longer. Season with salt and pepper and more lemon juice, if desired. Transfer to bowl. Sprinkle with mint.
Recipe Notes

Source: Epicurious: Chick Tagine with Chickpeas and Mint

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Kale and Brussels Sprouts Salad with Apple and Walnuts

This can be a satisfying entree by adding 1 cup of leftover (cooked) quinoa or brown rice, and avocado.

[su_expanding_quote_book alignment=”full” source_author=”Joel Fuhrman, MD” source_title=”Super Immunity: The Essential Nutrition Guide for Boosting Your Body’s Natural Defenses” full_quote=”Cruciferous vegetables are twice as powerful as other plant foods. A 20% increase in cruciferous vegetables intake corresponds to a 40% decrease in cancer rates. All vegetables contain protective micronutrients and phytochemicals, but cruciferous vegetables have a unique compounds with proven and powerful immune-boosting effects and anticancer activity.” short_quote=”Cruciferous vegetables are twice as powerful as other plant foods.”]

Variations:

  • Use any nuts or seeds (pumpkin, sunflower) instead of walnuts
  • Use pear or mango instead of apple
  • Or use dried cranberries
Kale Salad with Brussels Sprouts, Apple and Walnuts
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Servings
4 servings
Servings
4 servings
Kale Salad with Brussels Sprouts, Apple and Walnuts
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Servings
4 servings
Servings
4 servings
Ingredients
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Instructions
  1. Toast walnuts in small skillet over medium heat, mixing occasionally. Cool. Chop coarsely.
  2. Whisk lemon juice, mustard, shallot, garlic, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl, then whisk in oil in a slow, steady stream. Adjust salt and pepper to taste. Set aside.
  3. Mix together kale and Brussels sprouts in a large mixing bowl. Add about 3/4 of the dressing, and use your hands to massage dressing into greens. Taste and add more dressing as needed Reserve any leftover dressing for another use.
  4. Add apple and half of walnuts; toss together to combine. Transfer to a serving bowl, and top with nuts and remaining radishes.
  5. Do ahead Dressing can be prepared 3 days ahead; cover and chill. Nuts can be toasted and chopped 1 day ahead; cover and keep at room temperature. Kale and Brussels sprouts can be sliced 1 day ahead; place in an airtight container and chill. Salad can be tossed together 30 minutes ahead; keep at room temperature.
Recipe Notes

Modified from Epicurious: Kale Salad with Brussels Sprouts and Apples

You might also like my Kale Salad with Apricots.

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Meatless or Not Lentil Chili

Make it vegan by leaving out the beef. It’s also an easy way to make a dinner for both omnivores and non-vegans. Cook the ground beef separately, set aside. Once the chili is cooked split it into two pots and add the cooked beef into one of the pots. I’ve made it vegan, with ground turkey, bison or beef.

It pairs wonderfully with cornbread.

Serve with Mixed Green Salad with Cranberries and Orange and dinner is complete.

My favorite cornbread is the Skillet Cornbread from 100daysofrealfood.com

Lentil Beef Chili
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Servings Prep Time
6 - 8 30 minutes
Cook Time
1 1/2 hour
Servings Prep Time
6 - 8 30 minutes
Cook Time
1 1/2 hour
Lentil Beef Chili
Print Recipe
Servings Prep Time
6 - 8 30 minutes
Cook Time
1 1/2 hour
Servings Prep Time
6 - 8 30 minutes
Cook Time
1 1/2 hour
Ingredients
Adjust servings:
Units:
Instructions
  1. Heat heavy large pot over medium-high heat. Add ground beef and cook until beef is brown, crumbling with fork about 5 minutes. Drain well, and put in separate dish. Cover and set aside.
  2. Heat oil in the pot over medium-high. Add onion, leeks, red bell pepper, green bell pepper and sauté until onion is tender, about 8 minutes. Add garlic, marjoram, oregano and basil and cook 2 -3 more minutes. Add beef, lentils, tomatoes, water, chili salt and pepper and mix in. Cover and simmer until lentils are tender, stirring occasionally, about 1 1/2 hours.
  3. Place cheese, onion, parsley and yogurt in small bowls. Ladle lentil chili into bowls and let everyone top off their chili with cheese, onion, parsley and/or yogurt to their liking.
Recipe Notes

Modified from
Epicurious: Lentil Beef Chili

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Poblano Pepper Sauce

This is originally for the Chicken Breasts with Poblano Pepper Sauce, but it pairs deliciously with roasted pork tenderloin or pork chops.

Instead of poblano peppers I sometimes use red or yellow bell peppers.

Or for a dinner party I will make both. On the serving platter I alternatively put poblano pepper sauce or yellow bell pepper sauce on chicken breasts; not only does it make the buffet table colorful, but it gives guests the option to select spicy or not spicy.

Makes sauce to serve 6 – 8 people.

Poblano Pepper Sauce
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Leftovers mixed with an equal amount or Greek yogurt makes a delicious dip for tortilla or pita chips. Or mix leftovers with a couple of tablespoons of cream cheese becomes a tasty sandwhich spread.
Servings
2 cups
Servings
2 cups
Poblano Pepper Sauce
Print Recipe
Leftovers mixed with an equal amount or Greek yogurt makes a delicious dip for tortilla or pita chips. Or mix leftovers with a couple of tablespoons of cream cheese becomes a tasty sandwhich spread.
Servings
2 cups
Servings
2 cups
Ingredients
Adjust servings: cups
Units:
Instructions
  1. Preheat oven to 400. Line a baking sheet with aluminum foil, brush it with 1 tablespoon olive oil, and brush the peppers with another tablespoon olive oil and place in oven. Set the timer for 8 minutes, turn the peppers, and roast another 8 minutes or until the skin is bubbly all over. Place peppers in a bowl, cover with the same aluminum foil from the baking sheet and let them cool.
  2. While the peppers are cooling, chop onion to measure 1 cup and chop garlic.
  3. When the peppers are cool, peel them (you might want to wear gloves when handling the chilies). Cut off tops and discard seeds and ribs. If you like it spicy, you can leave the seeds of one pepper in. Chop peppers.
  4. In a medium skillet cook onion in 2 tablespoons expeller-pressed canola oil over moderately low heat, stirring, until softened. Add garlic and sauté another 2 minutes. Stir in 1/2 broth and peppers and simmer 5 minutes. Cool for safe handling.
  5. Place peppers in a blender with the broth mixture and puree until completely smooth (use caution when blending hot liquids) and season with salt. If too thick, add another 1/4 cup of broth and puree again until smooth
  6. Sauce can be made a day ahead
Recipe Notes

Adapted from

Epicurious: Cilantro stuffed chicken breasts with poblano chile sauce

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