Mar
Turkey Veggie Meatloaf with Caramelized Onions
I happen to think that meatloaf is pretty high up there on the comfort food scale. It’s kind of like mac n’ cheese or mashed potatoes. When you eat it you just feel good. I’ll be the first to admit though that meatloaf can be…well…kind of boring. It’s one of those dishes that I would never order in a restaurant for fear that it might be tasteless, or dry, or just down right bad tasting. At home though, it’s a different story. I consider myself somewhat of a meatloaf aficionado and over the years I’ve perfected my meatloaf recipe to the point where I can now proudly declare this to be the Best Meatloaf Ever. I know it’s a bold claim to make, but I stand by it. What makes this meatloaf so special, besides the topping of gooey cheese and candy-sweet caramelized onions, is the addition of lots of veggies. Sounds weird right? I mean it’s called meatloaf, not vegetable loaf. Stick with me though- I promise this will be good. The veggies in the meatloaf serve three purposes. First, they add moisture, second they add flavor, and third they add the ever important healthy bits. The last part is especially important the next day when your eating a huge slab of meatloaf in between two pieces of thick bread…and oops now you’re too full for salad. No big deal- the veggies are already in the loaf!
I’ve tried all sorts of different veggie combinations in my meatloaf. Zucchini, spinach, green beans, peas, corn, you name it, it’s gone in meatloaf. In the end I always come back to the simple pairing of carrot and sweet red pepper.This combo provides just the right amount of moisture and as a bonus it adds a nice punch of color to what would otherwise be just a boring brown loaf. I also add a bit of flat leaf parsley if I have it on hand because I like its mild peppery flavor…it also rounds out the color spectrum quite nicely. I used to cook the veggies before I added them to the meat, but over the years I’ve learned that if you chop them up fairly small (especially the carrots) and add them raw they will cook inside the loaf and infuse the meat with juicy vegetable goodness. 
The other trick to a winning meatloaf- a free formed loaf. Traditionally meatloaf is cooked inside a bread loaf pan. While this method does yield a perfectly shaped loaf, it also means that you have to cook the meatloaf longer (increasing the chance it could dry out) and it eliminates the delicious extra “crust” that results from the free form method. I’ve found that if you cook your loaf in a baking pan just a bit bigger than loaf itself (about a 1-inch border of space around the edge) the air circulates around the meat allowing it to cook evenly and creating a tasty crisp exterior all around. 
Now for the topping. This meatloaf is quite excellent on it’s own. It really doesn’t need a thick layer of melted cheese and sweet onions to be delicious. But let’s face it, good food is almost never about need and almost always about want. And you WANT these onions. If I had my way caramelized onions would be packaged and sold as candy. Sweet, oniony candy that I want to eat by the bowlful. Okay, that’s a little strange I admit, but what I’m trying to say is that even on their own caramelized onions rock and when combined with cheese and meatloaf…well words alone can’t describe the perfection of this combination. Yes, making the caramelized onions is an extra step- a 40 minutes extra step- but totally worth it. I promise.
Turkey Veggie Meatloaf with Caramelized Onions
Serves: 8
1 1/2 pounds ground turkey
2 carrots, finely chopped
1/2 sweet red pepper, finely chopped
1/4 cup flat leaf parsley, finely chopped
1 egg, lightly beaten
1 slice soft whole wheat bread, crumbled
2 tablespoons ketchup
1 tablespoon chili powder
salt and pepper
3 tablespoons unsalted butter
2 medium yellow onions, thinly sliced
1 1/2 tablespoons brown sugar
1 tablespoon balsamic vinegar
3-4 ounces sharp cheddar cheese, sliced
1. Preheat the oven to 375ºF. Combine the turkey, carrots, red pepper, parsley, egg and bread in a medium bowl. In a small bowl mix together the ketchup and chili powder. Add half the ketchup-chili mixture to the meat. Season with a dash of salt and few grounds of pepper. Mixt well with a wooden spoon or your hands.
2. Form the meat mixture in a loaf shape and place in a baking pan only slightly larger than the loaf. You can smooth the edges with a spoon but don’t worry too much about making it perfect. Spread the remaining ketchup-chili sauce over the top of the loaf.
3. Bake for 40 minutes. Remove from the oven, lay the cheese slices over the top and pile on the caramelized onions (instructions below). Return to the oven for another 15 minutes. Let stand for about 10 minutes before serving.
4. The most efficient way to make this dish is to have the onions sliced and ready to go in the pan before you assemble the meatloaf. Don’t try to cook them while you are assembling the meatloaf though because they need frequent attention and if you’re anything like me two tasks at once is one too many. When the meatloaf goes in the oven melt the butter in a shallow pan over medium-high heat. Add the onions and cook, stirring often for about 10 minutes or until the onions begin to brown.
5. Turn the heat down to medium and continue to cook for another 20 minutes. Stir frequently, scraping the browned bits from the bottom of the pan. If it seems like the onions are burning turn the heat down. You can even add a tablespoon of water if you need to. The idea is to cook these onions slowly so they caramelize and not to brown them too quickly. After 20 minutes the onions should be complete wilted and have turned a deep golden brown. Now is when you add the brown sugar and balsamic vinegar. Stir well, turn the heat down a bit more and cook for another 10 minutes. Don’t forget to stir and scrape frequently. When the onions are done follow the instructions above to finish off the meatloaf.
Jan
Jamaican Patties
What’s the first thing that comes to mind when you think of Jamaica? Sandy beaches, turquoise water, tropical breezes? How about a game of classic American football? Yup, Football and Jamaica…all rolled up into one rocking culinary adventure that we are calling our Jamaican Super Bowl Extravaganza! That’s right, you heard me. This year we are having a Jamaican themed Super Bowl party. What do you eat at a Jamaican football party? How about spicy Jerk chicken, Jamaican potato salad, rice salad with pineapple, desserts with coconut and tropical fruit, spicy avocado dip, exotic rum drinks, and of course- these tender, flaky meat filled patties.
So how did we get here? What brought about this sudden desire to combine America’s most beloved mid-winter excuse to get drunk on a Sunday with the cuisine of a country where football is actully soccer and is played on the beach? Well, let’s start at the beginning. Once there was a girl who met a guy from a far off land…okay maybe we won’t start that far back, I am trying to share a recipe with you, not write a fairy tale. The short version is that I have a good friend (Heather) who married a guy from Jamaica (Gary). In addition to much love and happiness, Gary also brought his passion for Jamaican cuisine into Heather’s life. Heather in turn has shared these dishes, and many of the recipes, with us- her very lucky friends (when you have a friend who shows up at your potluck with a HUGE platter of spicy jerk chicken you know you have a good thing going)! About a month ago we were sitting around with some friends and the conversation somehow turned to Jamaica and then inevitably, to the food of Jamaica, when someone (most likely me) said, “Hey, we should have a Jamaican themed potluck!” Since we were already planning on having everyone in the room over for the Super Bowl, it only made sense to combine the two together. This is how the Jamaican football extravaganza was born.
I knew right away that I wanted to make these patties. Once, many years ago, I was lucky enough to visit Jamaica. In addition to the beautiful scenery, warm weather and friendly people, one of the highlights of this trip was the Jamaican Pattie that I got from a tiny one room restaurant on the side of the road for less than a dollar. The pattie consisted of a spicy, juicy meat filling that was wrapped in the most tender flaky crust I’d ever eaten. It was the kind of food that you inhale in two bites, lick your fingers and go back for more. They sell a frozen version of the Jamaican pattie in the grocery store but I’m afraid to try them for fear that I will be sorely disappointed. Of course, I don’t need to buy them from the store since I happen to have a friend who can make them from scratch. In my opinion Heather makes a pretty mean pattie. One time she came over with a baking dish mounded high with these spicy little delights. We ate them for days and still wished for more. 
Heather happily shared her recipe for patties with me and I happily went about making them with only a few minor adjustments (I can’t help myself- no recipe is safe in my hands). Actually, the changes were per her request. She gave me the recipe with a warning that she has never felt the crust was quite right- not as flaky yet tender as the real deal. She was anxious to see if I could remedy this problem. Not one to take a recipe challenge lightly, I eagerly set about trying to create the perfect pattie crust. Heather hasn’t tried them yet (I will make another batch the day before the Super Bowl ) but it is my humble opinion that the crust came out simply amazing. It’s flaky yet still has a chewy bite to it. It’s thick enough to handle the moist filling yet thin enough to not overpower the flavor of the meat and spice inside. The secret…a technique called Fraisage. This is a pastry making technique where you basically smear the butter into the dough with the heel of your hand creating alternating layers of butter and dough. The result in a super flaky crust. Since I couldn’t photograph myself while I was making the dough here is a YouTube video that gives you a visual tutorial of Fraisage. It’s actually a really simple technique with amazing results.
When you think about it the Jamaican Pattie really is the perfect Super Bowl food. It can be eaten with one hand while you drink beer with the other hand, it’s got a spicy kick to it, and the filling is made primarily of meat. What more could you want from a Super Bowl Food?
Jamaican Patties
Recipe slightly adapted from my friend Heather and her Jamaican husband Gary
Makes 8 5-inch patties
Dough
2 cups all-purpose white flour
1 teaspoon turmeric
1 teaspoon salt
12 tablespoons (1 1/2 sticks) cold unsalted butter
1/2 cup ice water
Filling
1 small onion, minced
1 scotch bonnet pepper, or two jalapeno peppers, minced (include the seeds for more spice, keep them out for less- I used two jalapenos with the seeds and it was pretty high on the spice meter)
1 tablespoon olive oil
1/2 pound ground chicken or beef
1/4 teaspoon dried thyme
1/4 teaspoon chili powder
1/2 teaspoon dried rosemary
1/4 cup chicken or beef stock (depending on which meat you are using)
1/4 cup water
salt to taste
1. In a large bowl whisk together the flour, turmeric and salt. Cut the cold butter into tablespoon size pieces and drop into the flour. Using your fingers break up the butter in the flour until it resembles pea sized pieces. Mix in the ice water with a wooden spoon until a very shaggy dough forms. You will still have big lumps of butter and lots of unincorporated flour. Dump the whole thing out on the counter and using the heel of your hand drag a portion of the dough from one end of the pile to the opposite end. Repeat this procedure until a dough forms. At this point you should not have any big lumps of butter and the dough will be smooth and uniform. Wrap the dough in plastic wrap and refrigerate while you make the filling.
2. In a medium size skillet heat the olive oil over medium-high heat and add the onion and pepper. Cook, stirring often until they soften, about 4 minutes. Add the ground chicken or beef along with the thyme, chili powder and rosemary. Brown the meat for about 10 minutes until it is no longer pink. Add the stock and water, turn the heat down to medium-low and simmer for 20-25 minutes until the liquid is reduced to a sauce.
3. Divide the dough, re-warp one half in plastic and return to the fridge. Place the other half on a floured surface and roll out to 1/8 of an inch thick. Using a 5-inch diameter round cutter (I used an upside down bowl) cut out 4 circles. Place 2 scant tablespoons of filling on one half of the dough, leaving a 1/2-inch border near the edge. Using you finger tip, moisten the edge with a bit of water, fold the dough over and seal with a fork. Repeat the procedure with the second half of the dough.
4. At this point you can freeze the patties if you are making them ahead. Place them on a baking sheet and stick them in the freezer for a bout half an hour. When they are frozen enough to hold their shape and not stick together, place them in a single layer in a large freezer bag. When you are ready to bake simply place the frozen patties in a 350ºF oven for about 40 minutes.
3. If you are cooking them right ways preheat the oven to 350ºF. Cook the patties on an ungreased baking sheet for 22-25 minutes. Serve hot.
Jan
Pineapple Ginger Meatballs
Are you ready for a confession? Okay, here it is… I am a BIG fan of meatballs. There, I said it. While I refuse to be ashamed.of this self-professed meatball love, deep down I can’t help feeling a little funny about it. I mean, these are balls of meat we’re talking about here. It’s not like when people say "I love chocolate”, or “I am crazy about pasta”. There’s nothing romantic, or exotic, or even remotely interesting about having a love of meatballs. I don’t care though. Call me a rebel if you must, but I like my meat in ball form. And I like my meatballs with lots of savory bits tucked inside and smothered with a chunky sauce.
Did you know that I only found out a few years ago that you could buy pre-made meatballs in the store? Really, it’s true. One of the first meals I remember my mom teaching me how to make was home made spaghetti and meatballs, so I guess for a long time I assumed that everyone made their own meatballs. I still don’t understand why everyone doesn’t. The problem with store bought meatballs is that they are just that…balls of meat. Where’s the flavor? Where’s the chopped onion and garlic? What about the fresh herbs? A meatball that’s only meat is just so…boring.
Not these guys though. Loaded with fresh ginger and jalapeno these meatballs are practically bursting with flavor. And I haven’t even mentioned the sauce yet. Okay…so it’s technically not a sauce in the true sense of the word, but a stellar meatball topping if I ever saw one. Fresh pineapple, dried apricots, red onion and a bit more ginger. Serve over couscous and top it off with almonds, scallions and a drizzle of toasted sesame oil- now that’s what I call a meatball! So put down that boring frozen ball of meat, gather your ingredients and make some meatballs. Cause this world needs more people who share the meatball love.
Pineapple Ginger Meatballs
Inspired by Clean Eating Magazine – “The Comfort Foods” edition
Serves: 4
For the meatballs:
1 pound ground meat ( I used turkey because it’s low fat and has relatively little flavor which makes it perfect for recipes such as this where lots of bold flavor is added. Of course, it’s up to you though, I am sure beef or pork would be just as tasty)
1 tablespoon fresh ginger, peeled and finely minced
1 jalapeno pepper, seeds and ribs removed & chopped
1 egg, lightly beaten
1 slice of soft whole wheat bread, crumbled into small crumbs
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
For the “sauce”
2 cups fresh pineapple, diced
1/4 cup dried unsweetened apricots, quartered
1/2 cup red onion, diced
1 1/2 tablespoons balsamic vinegar
2 tablespoons sugar ( I prefer the natural type)
1 teaspoon fresh ginger, peeled and finely minced
For serving:
2 cups cooked couscous
Scallions, sliced
Sliced almonds, toasted
Fresh cilantro
Toasted Sesame oil
1. Preheat the oven to 400ºF. Spray a baking sheet with non-stick cooking spray. In a medium bowl combine the ground meat, ginger, jalapeno pepper, egg, bread, salt and pepper. Using a large spoon or your hands mix the meat thoroughly with the other ingredients. Measure out 2 tablespoons of the mixture and shape into a ball. Place on the prepared baking sheet. Repeat with the remaining meat mixture, you will have about 16 meatballs. Bake in the oven for 18 minutes or until they are no longer pink in the middle.
2. While the meatballs are cooking prepare the sauce. This is super easy. In a small bowl combine the ingredients pineapple through fresh ginger. Stir and set aside until the meatballs are done.
3. When the meatballs come out of the oven cook the couscous according to the package direction (this will only take 10 minutes).
4. While the couscous cooks, place the meatballs in a skillet over medium heat along with the pineapple mixture. Cook for about 8 minutes, stirring often. The idea is to heat the meatball and pineapple mixture just long enough to for the flavors to mix and the pineapple and apricots to begin to caramelize, but no so long that the meatballs dry out.
5. To serve place 1/2 cup couscous in a wide bowl or plate, top with 4 meatballs and a few spoonfulls of the pineapple mixture. Top with scallions, almonds, and cilantro. Drizzle with a tiny bit of toasted sesame oil. Devour!
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