Author: eatonedgecliff

Turkey Meatloaf

Main Dishes, Mushrooms, Parsley, Red Pepper, Turkey

Jane Brody

  • 1 T. vegetable oil
  • 2 t. minced garlic (2 large cloves)
  • 1 cup finely chopped celery (2 large stalks)
  • 1 cup thinly sliced leeks (white and pale green parts) or ½ cup chopped onion
  • 1 ½ cups diced red sweet pepper (2 medium) or 2 roasted peppers diced
  • 2 ½ cups thinly sliced mushrooms (1/2 pound)
  • 1 ¼ lbs. ground turkey
  • 1 egg, lightly beaten
  • ½ t. salt
  • ½ t. freshly ground black pepper
  • dash of nutmeg
  • ½ cup fresh bread crumbs
  • ½ cup minced fresh parsley

In a large skillet, heat the oil briefly, and sauté the garlic, celery, leeks or onions and red pepper, stirring the vegetables until slightly softened, about 3-4 min.

Meanwhile, boil a kettle of water, and preheat the oven to 375.

Stir the mushrooms into the red pepper mixture, cover the pan for a few minutes until the mushrooms start to give up their liquid, then remove the cove, and sauté the vegetables, stirring them, until all the liquid has evaporated.  Remove the vegetables from the heat and set them aside.

In a large bowl, combine the turkey, egg white or whole egg, salt, pepper, nutmeg, bread crumbs and parsley.   Add the sautéed vegetables, and combine the ingredients well.  Transfer the turkey mixture to a lightly greased loaf pan (approximately 8 x 4 inches), and set the pan in a large, shallow baking dish.

Place the pans in the preheated oven, pour the boiling water into the outer pan to a depth of about one inch, and bake the loaf for 1 hour 15 minutes.  Remove the loaf pan from the outer pan and from the oven.  Let the loaf rest for 15 minutes, then remove it from its pan for slicing.

Vegetable Lasagna

Broccoli, Main Dishes, Mozarella, Mushrooms, Parmesan, Parsley, Pasta, Spinach, Tomatoes

Jane Brody

  • 1 ½ cups chopped onion (1 ½ large)
  • 2 large cloves , finely minced (2 teaspoons)
  • 6 oz. mushrooms, coarsely chopped
  • 3 T. sherry
  • 1 T. butter or margarine
  • 2 large stalks broccoli chopped (about 4 cups)
  • ½ lb. spinach, washed well and chopped (about 2 cups)
  • ½ t. low salt alternative
  • 16 oz. (2 cups) low-fat cottage cheese
  • 4 oz. part-skim mozzarella, shredded (about 1 cup)
  • 3 T. grated Parmesan
  • ¼ cup chopped fresh parsley or 1 T. dried
  • 2 eggs
  • ¼ t. freshly ground black pepper
  • ¼ t. salt, if desired
  • 3 cups tomato sauce (homemade or canned)
  • 8 oz. lasagna noodles, cooked al dente

In a large skillet, sauté the onion, garlic, and mushrooms in sherry and butter until the vegetables are soft.

Add the chopped broccoli, spinach, and salt.  Stir to combine the ingredients, reduce the heat, cover the skillet, and simmer the mixture for about 5 minutes or until the broccoli is tender-crisp.

In a medium bowl, combine the cottage cheese, mozzarella, Parmesan, parsley, eggs, pepper, and salt.

In a baking pan approximately 13 x 9 x 2 inches, spread ½ cup of tomato sauce on bottom.  Layer the lasagna ingredients as follows: Arrange three strips of lasagna noodles on the bottom.  Spread half of the cheese mixture on noodles, then half of the vegetable mixture, and 1 cup of the tomato sauce.  Repeat, starting from the noodles.  End with a layer of noodles topped with the remaining ½ cup of tomato sauce.  Sprinkle the top of the lasagna with additional Parmesan, if desired.

Bake the lasagna at 375 for 25 minutes.  Let it stand for about 10 minutes before serving it.

Turkey Meatball Stroganoff

Main Dishes, Mushrooms, Turkey, Yogurt

Jane Brody

6 servings

  • 1 pound ground turkey
  • ¼ cup chopped onion
  • ¼ cup minced fresh parsley
  • ½ t. salt, or to taste
  • ¼ t. freshly ground black pepper
  • 1 t. poultry seasoning
  • 2 slices bread, cubed
  • ¼ cup boiling water or broth
  • 1 egg or 2 egg whites
  • Dry bread crumbs if needed
  • 1 T. vegetable oil
  • 3 cups sliced mushrooms
  • 1 cup chicken broth
  • 1 cup plain nonfat or low-fat yogurt
  • 2 T. flour

In a large bowl, thoroughly combine the turkey, onion, parsley, salt, pepper, and poultry seasoning.

In a small bowl, soften the bread cubes in the water or broth.  Add the cubes to the turkey mixture along with the egg or egg whites.  Mix the ingredients well, and shape the mixture into 24 1 ½-inch balls.  If the mixture is too well to form into balls, either refrigerate it for about 1 hour or add some dry bread crumbs

Heat 2 t. of the oil in a large nonstick skillet.  Add the mushrooms to the pan, and sauté them over medium-high heat to brown them.  Remove them with a slotted spoon to a large bowl.  Set the bowl aside.

Reduce the head to medium-low, and add the meatballs in batches of 8, browning them on all sides.  Add more oil if needed.  Transfer the browned meatballs to the bowl containing the mushrooms.

When all the meatballs have been browned, return them and the mushrooms to the skillet, add teh1 cup of broth, bring the liquid to a simmer, cover the skillet tightly, and simmer the ingredients for about 20 minutes.  With a slotted spoon, remove the solid contents of the skillet to the large bowl, leaving the liquid in the skillet.  Cover the bowl, and keep the ingredients warm.

In a small bowl or measuring cup, combine the yogurt and flour, stirring the ingredients until the mixture is smooth, and add the mixture to the liquid in the skillet.  Bring this mixture to a near-boil, stirring it, lower the heat, and cook the mixture over low heat until the sauce thickens.  Return the meatballs and mushrooms to the skillet, and combine them with the sauce

Serve over cooked medium-wide egg noodles garnished with chopped fresh parsley

Stuffed Shells

Main Dishes, Mozarella, Pasta, Spinach, Tomatoes

Evie Davis

  • 2 boxes jumbo shells
  • 16 oz. Grated mozzarella cheese
  • 15 oz. Ricotta cheese
  • Creamed spinach (see recipe below)
  • Ragu sauce

Cook shells according to package directions.  Mix the cheeses and spinach together and stuff the shells.  Arrange in an oiled baking dish;  pour Ragu over noodles.  Bake at 350 for ½ hour.

Creamed Spinach

  • 2 boxes frozen spinach
  • ½ cup butter
  • 2 T. flour
  • 1 clove garlic, minced
  • 1 pint heavy cream
  • salt and pepper

Cook spinach and drain VERY well.  Melt butter in frying pan and sauté garlic.  Stir in flour, add spinach and gradually add cream.  Cook over low heat for approximately 10 minutes, stirring often.  Season to taste.

Burro Rosso

Cream, Miscellaneous, Parmesan, Tomatoes

Evie Davis

Red Butter sauce for pasta – or for anything.

  • ½ lb. butter
  • 2 t. tomato paste
  • 4 T. heavy cream (milk works fine too!)
  • ½ t. dried sage
  • 1 t. paprika
  • salt
  • 4 T. grated parmesan cheese

bowl of grated parmesan cheese

In a small saucepan melt the butter.  Whisk in the tomato paste and cream.  Add sage, paprika, a little salt to taste, and 4 T. of cheese.  Heat but do not bring to a boil.  Makes enough for 1 lb. of pasta.  Pour over freshly cooked pasta and serve with the bowl of cheese on the side.

Smothered Chicken and Barley

Barley, Chicken, Red Pepper, Tomatoes
  • 1 t. cumin
  • ¾ t. chili powder
  • ½ t. salt
  • ½ t. cinnamon
  • ½ t. mint
  • 1/8 t. garlic powder
  • 1/8 t. ground red pepper
  • 6 chicken thighs
  • ½ t. vegetable oil
  • 1 ½ cup chopped onion
  • 1 ½ cup chopped red pepper
  • 1 T. soy
  • 3 ½ cups chicken broth
  • 1 ¼ cup barley
  • 1 can tomatoes, drained and diced
  • 6 T. green onion

Coat chicken thighs with spices and brown in oil.  Take chicken out of pan and saute onion and peppers until soft.  Put chicken back in pan, add soy, chicken broth, barley and tomatoes.  Bring to a boil and simmer for 55 minutes.  Stir in green onions when finished.

Seared Scallops with Spicy Clementine Dipping Sauce

Orange, Scallops

Mary Cavanaugh

We usually do this as an appetizer

Serves 20 (adjust accordingly)

  • 4 cups fresh squeezed clementine juice (just use orange juice – not one will know)
  • 2 t. ancho chili powder
  • Finely grated zest and juice of one lime
  • 6 T. butter, cut into 8 pieces

Scallops:

  • ½ cupt EVOlive Oil
  • 40 large sea scallops, patted dry
  • Salt/fresh ground pepper

Sauce: bring clementine juice, chile powder and lime zest and juice to boil.  Reduce and simmer 1 hour.  Should be thick and syrupy.

Remove from heat and whisk in butter, one piece at a time until incorporated.

In large skillet, over high heat, heat 2 T. olive oil until smoking.  Season scallops with salt and pepper.  Cook 1-2 minutes per side.

Serve with warm sauce.

Spicy Peanut Noodles with Shrimp

Lime, Main Dishes, Nuts, Pasta, Red Pepper, Shrimp

Cooking Light

Use only 1 t. or less chili paste if you don’t like it spicy.  If the sauce is too thick thin it with a little water.  It should be the consistency of heavy cream.

Peanut Sauce

  • 1/2 cup creamy peanut butter
  • 1/4 to 1/3 cup water
  • 2 T. soy sauce
  • 1 1/2 T. rice vinegar
  • 1 to 2 t. chile paste with garlic
  • 1/2 t. sugar
  • 1/2 t. salt, divided

Shrimp

  • 1 pound medium shrimp, peeled and deveined

Pasta

  • 4 cups cooked thick udon noodles or linguine (8 ounces uncooked)
  • 1 red bell pepper, cut into julienne strips
  • 3/4 cup chopped seeded cucumber
  • 1/4 cup diagonally cut green onions
  • 3 T. chopped roasted peanuts
  • 2 T. cilantro
  • 4 lime wedges

To prepare sauce, combine the first 6 ingredients and 1/4 t. salt; stir with a whisk.
To prepare the shrimp, toss with 1/4 t. salt.  Saute in nonstick skillet coated with cooking spray over medium-high heat for 3 minutes on each side or until done.
To prepare the pasta, combine peanut sauces, shrimp, noodles, bell pepper, cucumber, and onions in a large bowl; toss well.  Sprinkle with chopped peanuts and cilantro.  Serve with lime wedges.

Yield: 4 servings.

Shrimp Creole

Green Pepper, Rice, Shrimp, Tomatoes

Linda Holzheimer

  • ½ cup chopped onion
  • ½ cup chopped celery
  • 1 clove garlic, minced
  • 1 lb. can tomatoes
  • 1 8 oz. can tomato sauce
  • 1 ½ t. salt
  • 1 t. sugar
  • ½ – 1 t. chili powder
  • 1 T. Worchester sauce
  • dash tobasco
  • 1 t. cornstarch
  • 2 t. cold water
  • ¾ lb. shrimp
  • ½ cup chopped green pepper

Cook onion, celery, garlic in hot oil until tender.  Add tomatoes, tomato sauce and seasonings.  Simmer uncovered for 45 minutes.  Mix cornstarch with water, stir into sauce.  Cook and stir until thickened.  Add shrimp and green pepper.  Cover and simmer until done.