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
Print Recipe
Servings
6 servings
Servings
6 servings
Ingredients
Adjust servings: servings
Units:
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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Pumpkin Hummus

It’s such fun to flavor this hummus for fall by adding in pumpkin, knowing it also boosts the nutritional value. It’s always a hit as an appetizer at our autumn dinner parties, and it makes for a delicious sandwich spread, or wrap.

[su_expanding_quote_without_link alignment=”full” source=”SuperFoods: Fourteen Foods that Will Change Your Life, Steven Pratt M.D. and Kathy Mathews” full_quote=”Foods rich in carotenoids have been linked to a host of health promoting and disease-fighting activities.Pumpkin contains one of the richest supplies of bioavailable caortenoids known to man. Half a cup serving of pumpkin gives you more than two times my recommended daily intake of alpha-caronte and 100 percent of my recommended daily dietary goal of beta-carotene.” short_quote=”Foods rich in carotenoids have been linked to a host of health promoting and disease-fighting activities.”]

For a hummus as sandwich spread, I prefer a thicker consistency (similar to softened cream cheese). If using as a dip (with veggies, pita or crackers), I add a couple tablespoons of water.

I discovered it also freezes well, which is a great resource for an impromptu dinner party or for quick sandwich/wrap lunches during the week

 

Pumpkin Hummus
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Pumpkin Hummus
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Ingredients
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Instructions
  1. Into blender (or food processor) put lemon juice, extra virgin olive oil, garlic, tahini and garbanzo. Puree until smooth, stopping occasionally and mixing with rubber spatula as needed.
  2. Add remaining ingredients and blend until smooth, adding water (1 tablespoon at a time) until it has the desired consistency.
  3. Adjust salt and pepper to taste.
  4. Sprinkle pumpkin seeds or sunflower seeds on top and serve.
Recipe Notes

A Color My Food Original Recipe

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African Coconut Soup with Chickpeas

I love this nutrient dense soup; it is a comfort soup and is especially delicious in cold weather.

Like all beans, chickpeas (garbanzo) are a super food because of their substantial nutritional content (protein, B vitamins, iron, folate, potassium, magnesium and phytonutrients) and their health benefits.

Chickpeas have been associated with a number of possible health benefits for medical conditions:

  • Brain health: Chickpease have an array of phytonutrients that may help boost memory and enhance brain functioning. They’re a great source of folate and magnesium. Folate has been shown to boost cognitive function, while magnesium boosts learning skills and improve sleep
  • Bone health: The iron, phosphate, calcium, magnesium, manganese, zinc and vitamin K content present in chickpeas all contribute to building and maintaining bone structure and strength.
  • Heart health: The high fiber, potassium, vitamin C and vitamin B-6 content and significant amounts of fiber, helps lower the total amount of cholesterol in the blood, thereby decreasing the risk of heart disease.
  • Cancer: Chickpeas contain selenium is a mineral that is not present in most fruits and vegetables. Selenium prevents inflammation, plays a role in liver enzyme function, helps detoxify some cancer-causing compounds in the body, and also decreases tumor growth rates.

Addition ingredients that make this so nutrient dense:

Cilantro: A good source of vitamin K and array of minerals linked to healthier brain functioning

Coconut milk: Is rich in medium-chaing triglycerides, which have been shown to improve cognitive performance; it’s a great source of key minerals, vitamins B1 and C tat help maintain energy and boost mood

Kale: Is rich in antioxidant falvonoids, vitamin K which boosts memory, mood-elevating vitamin C and vitamin A which can improve learning skills

Tumeric: Has been shown to boost cognitive function, protects against cardiovascular problems, which can help keep our brains sharp and healthy. It is a good source of iron and brain essential B vitamins.

References:

Katz, R with Edelson, M. (2008). The Healthy Mind Cookbook. Berkely, CA: Ten Speed Press

 

African Coconut Soup with Chickpeas
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African Coconut Soup with Chickpeas
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Ingredients
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Instructions
  1. In a medium pot, heat oil over medium heat. Add the onion and bell pepper, and cook until translucent, about 5 minutes.
  2. Add the garlic and cook, stirring constantly, 1 - 2 minutes. Add broth, chickpeas, tomatoes, curry powder, tumeric, salt, and black pepper; bring to a boil over high heat. Immediately reduce heat and simmer, uncovered, stirring occasionally, about 10 minutes.
  3. Mix in coconut milk and add spinach, , cover and cook until spinach is wilted , stirring occasionally, about 5 – 8 minutes.
  4. Serve over cooked brown rice or quinoa. Sprinkle chopped parsley on top
Recipe Notes

Adapted from Epicurious: African Curried Coconut Soup

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