My Recipe Rolodex

Thanksgiving Meatloaf

2009-11-11T21:13:00.001-08:00

Ingredients:

2 lbs ground turkey
1/2 onion, diced
2 celery stalks, diced
3/4 cup cranberry sauce, I used the jellied kind but pureed would work too
1 TBSP soy sauce
1 tbsp worchester sauce
1 egg
1/3 cup chicken broth
1.5 cup Stove Top stuffing unprepared
3 cloves garlic, crushed
salt and pepper

1. Preheat oven to 350.
2. Combine cranberry and soy sauces, separate into 1/2 and 1/4 cups.
3. Mix all wet ingredients - egg, broth, garlic, worchester, and 1/2 cup of cranberry mixture.
4. Add meat and mix (your hands are the best tool, gross but true).
5. Add celery, onion, stuffing, salt and pepper, and any herbs you might want to add, mix.
6. Transfer meat mixture to loaf pan or shape a loaf in a 9x13 baking dish.
7. Cover the top with remaining cranberry mixture.
8. Bake for about 1 hr.

I served with mashed potatoes and broccoli. And leftovers made fantastic sandwiches the next day. Yum!

Hearty Lentil and Sausage Soup

2009-10-13T17:18:00.000-07:00

I made lentil soup yesterday and I am proud to say that this is my own original recipe, made up as I went along. So delicious with salad and some crusty bread. Also keeps great for leftovers.

Ingredients:

1 TBSP extra virgin olive oil
1 lb Italian sausage, casings removed (sweet, mild, or hot - whatever you prefer)
1 medium onion, finely chopped
4 stalks celery, finely chopped
4 carrots, finely chopped
3 cloves garlic, minced
28 oz crushed tomatoes
4 cups chicken or vegetable broth
1 cup red wine
2 cups water (or additional broth, I just ran out)
2 cups dry lentils, rinsed and sorted
4 bay leaves
course salt and ground pepper
1 TBSP curry powder*
1/2 cup red wine vinegar

In a large pot heat oil. Add sausage and brown, about 4-6 minutes. Add onion, celery, garlic and carrots, season with salt and pepper. Stir occasionally, cook until onion softens, about 3-5 minutes. Add tomatoes, broth, wine and water and bring to boil. Reduce to simmer and add lentils and bay leaves. Cover but tilt the lid so air can escape and let cook for about 45 minutes, until lentils are soft. Add red wine vinegar and season with salt and pepper to taste. Remove bay leaves and serve.

* Made this again yesterday and added a tablespoon of curry. Made a big difference.

Curry Chicken Skewers

2009-08-12T08:37:00.000-07:00

2 packages chicken breast tenders
Bamboo skewers (the small size works great)
3 TBSP curry powder (there are a variety of curries, find the one you like best)
1 TBSP onion powder
1 TBSP garlic salt
2 TBSP lime juice
Olive oil
* Please note, my measurements aren't exact. I just throw things in.

Soak bamboo sticks in water for about 5 minutes, set aside. Place chicken tenders in a large bowl, tossing with olive oil and lime juice to coat. In a smaller bowl combine the dry ingredients. Pour over chicken and mix it in using your hands. Best to get someone else to that part for you so their hands can smell like curry all night. Once thoroughly mixed, skewer the tenders using the bamboo sticks. Grill for about 7 minutes, turning once. Serve hot and with tzatziki which helps sooth the spiciness in the curry. Serves 4 adult piggies.

Strawberries & Almonds

2009-08-10T14:02:00.000-07:00

1 cup fresh strawberries

24 roasted, unsalted almonds

218 calories
15.5 g fat
16.7 g carb
6.0 g fiber
7.0 g protein

Strawberries are a good source of Folate and Potassium, and a very good source of Dietary Fiber, Vitamin C, Catechins (antioxidant) and Manganese.

Almonds are a good source of Magnesium, Zinc, Calcium, Biotin and a very good source of Vitamin E (Alpha Tocopherol) and Manganese.

Shrimp Mango Salsa

2009-08-07T09:52:00.000-07:00

1. If frozen, soak 1 lb shrimp in a warm bath for about 10 minutes. (There are two pounds pictured above...don't use that much unless you're doubling. But then double all the ingredients).

2. Remove tails and cut shrimp into small pieces.

3. Juice 2 lemons and pour over shrimp. I like to let this mixture soak while I'm chopping up the rest of the ingredients. This time I sprinkled Old Bay Seasoning on the shrimp.

4. Dice 2 orange or red peppers, 1 large or 2 small mangoes, and about 2 tbsp. cilantro.

5. Very finely dice half a red onion and a serrano pepper (remove seeds unless you like it hot and spicy).

6. Mix in 1 tsp sea salt.

7. Add a whole bottle of cocktail sauce, stir.

8. Cover and refrigerate for an hour.

9. Serve with tortilla chips.

If I have left overs I might use this on a bed of lettuce for a delicious salad or fold into an omelet.

World's Best Antipasto Pasta Salad

2009-08-06T14:08:00.000-07:00

Ingredients:

* 2 tablespoons plus 1/2 teaspoon salt
* 1 tablespoon olive oil
* 1 pound rotini pasta
* 2 teaspoons minced garlic
* 2 tablespoons balsamic vinegar
* 1 teaspoon dry Italian herb mixture
* 1/2 teaspoon freshly ground black pepper
* 1/4 teaspoon crushed red pepper
* 1/4 cup extra-virgin olive oil
* 1 1/2 cups 1/4-inch cubes provolone
* 1 cup thinly sliced oil-packed sun-dried tomatoes, drained
* 1 cup thinly sliced salami (1/4 pound)
* 1 cup thinly sliced prosciutto (1/4 pound)
* 2 tablespoons finely chopped fresh parsley leaves
* 2 tablespoons finely chopped fresh basil leaves
* 1/2 cup diced or finely sliced red onion
* 1/5 cup sliced pepperoncinis

Directions:

Combine 2 tablespoons salt, the olive oil, and 4 quarts water in a large pot over high heat and bring to a boil. Add the rotini and cook, stirring occasionally to keep the pasta from sticking together, until just al dente, about 9 minutes.

Meanwhile, mash together the garlic and remaining 1/2 teaspoon salt in a large bowl. Add the balsamic vinegar, Italian Essence, black pepper, and crushed red pepper. Whisk to blend. Gradually whisk in the olive oil.

Drain the rotini and rinse under cold running water until cool. Add to the vinaigrette, along with the provolone, tomatoes, salami, prosciutto, parsley, and basil. Toss to mix. Serve immediately or cover and refrigerate until ready to serve. Let the salad return to room temperature before serving.

Baked Fish Stew

2009-08-05T08:41:00.000-07:00

1 lb Cod (or other white fish)
1 cup chopped carrots (large pieces)
2 cups diced red potatoes
1/2 large white onion, sliced
3 stalks celery, chopped
2 TBSP lemon juice
Old Bay Seasoning
Italian Seasoning
Salt & Pepper

Preheat oven to 375. Spray a 9x13 baking dish with non-stick cooking spray.

Cut fish into 2 inch pieces and place in dish. Sprinkle with lemon juice and Old Bay seasoning. Add all vegetables. Sprinkle with Italian seasoning and salt/pepper to taste. Cover with foil and bake for one hour. Serve with crusty sourdough bread.

Serves 4
335 calories per serving
4.7 g fat
44.2 g carb
5.8 g fiber
29 g protein

Note to self: Maybe marinate the fish in lemon juice and seasoning prior to baking. It is a little bland.

Kate's Awesome Chili

2009-08-04T14:12:00.000-07:00

Ingredients:

1 lb stew beef (cut into even smaller pieces or use ground beef if you prefer)
1 15 oz can kidney beans
1 15 oz can black beans
1 15 oz can diced tomatoes
1 6 oz can tomato paste
half white onion, diced
2 cups V-8 (use spicy if you want more heat)
1 packet chili seasoning
1 lime, halved (not pictured)

Steps:

Combine beef, onion, and juice from one half of the lime in a skillet over medium-high heat until the beef is browned. Do not cook the beef all the way or it will get tough later.
Drain the beans and combine with V-8, chili seasoning mix, juice of remaining lime half, diced tomatoes, and meat/onion mixture in a large pot.
Bring to a boil.
Reduce heat to low, cover, and let simmer for at least 30 minutes.
Stir in tomato paste to thicken.
Serve hot. Refrigerate left overs.

Breakfast Cups

2009-08-03T14:18:00.000-07:00

Ingredients:

8 ounces bulk sausage or crumbled turkey bacon*
2 TBSP chopped fresh chives
5 large eggs
1 1/4 cups egg substitute
1 cup shredded low fat cheddar cheese, halved
salt and pepper, other seasonings you like

* I'm not sure the 8 oz of bacon is really the equivalent of 8 oz sausage. Sausage is heavier. Wonder if 8 oz of bacon would be way too much? Just something to keep in mind.

Directions:

Preheat oven to 325°F.
Coat a 12 cup non-stick muffin pan with cooking spray or line with foil baking cups.
In a medium non-stick skillet, cook the sausage until browned, about 5 minutes.
Evenly divide mixture into 6 muffin cups; Sprinkle with cheese.
In a medium bowl, combine 1/2 cup cheese and all other ingredients and mix thoroughly.
Add sausage and mix
Spoon mixture into muffin cups, not quite full as they will puff up a little
Bake for 20-25 minutes, or until egg is set.
Let sit in muffin pan for 5 minutes before removing

Yields 6 servings. Refrigerate and heat as needed for up to a week.