Loafmeat- vegan style!

26 09 2010

2 stalks celery (chopped)
1/2 onion (chopped)
3 cloves garlic (minced)
10 oz firm tofu
1/4 walnuts (chopped)
12 oz meatless crumbles
1 1/4 cups of fast cook oats
3 tbsp. soy sauce
2 tbsp ketchup
1 tbsp dijon mustard
3 tsp. dried parsley
3 tsp. herbs of provence
1 tsp. penzy’s breakfast sausage seasoning
1/2 tsp salt
2 tsp. penzy’s greek seasoning

Preheat oven to 375. Throw the celery, garlic, and onion into a food processor (I use my mini) and pulse the hell out of them until they are chopped up. Throw into a pan and saute in just a smidge of oil until tender (about 4 min). Remove from the flame and let cool. Mash the tofu in a bowl (I use my kitchenaid) and stir in the cooked veggies, along with the rest of the ingredients (I chop my nuts in my food processor too). I throw it all into my kitchenaid and let mix for 2 min on speed 2 or until well combined. Smoosh into a loaf pan and spread a nice layer of ketchup on top before baking for 55 min or until toothpick comes out clean.

This is based off the recipe in the engine 2 diet, but adapted slightly to our taste. This is so good, despite the seemingly odd mix of spices, that even my meat-loving father loved the way it tasted. it’s also super, super filling! and tastes almost better cold the next day!

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Guest spotlight! Chef Jamie’s Jive Turkey Burgers!

25 04 2010

I’m watching the Food Network this evening, and it inspired me to feature a guest chef in this post…my very own Chef Jamie.  For those of you readers who don’t know me in real life, Chef Jamie also happens to be my other half.   However, I’m not biased.  He is an excellent chef in his own rite, who is known in particular for his incredible homemade sauces and his grilling skills.  His specialty in our house are his turkey burgers, which are something of a staple.  and by staple, I mean something I crave on at least a weekly basis.  Try as I might, I cannot get my turkey burgers to be anywhere near as good as his.  So with that introduction, I present Chef Jamie’s Jive Turkey Burgers! -HH

This is from the traditional meatball school of burgers – that’s right, egg and breadcrumbs to make these babies stick together a little better.  The Penzey’s Pork Chop Seasoning ( http://www.penzeys.com ) adds a great savory flavor that you and your dinner guests will rave about – I promise!

20 oz package 93% lean turkey (preferably hormone free and a mix of white and dark meat)
3 tbsp Penzey’s Pork Chop Seasoning
1 large egg
1/2 handful breadcrumbs
Couple twists of fresh ground black pepper
1 Tbsp olive oil or Pam spray
4 slices cheese (cheddar, swiss, provolone…almost any kind is good with these!)

Pre-heat large skillet over high heat.  In large bowl, mix all ingredients together until well blended.  Add oil to pan, and let it heat until it dances nicely on the surface and runs fast.   Form 4 equal-sized patties with your clean hands, and put them on the pan.

Generally I give the burgers a couple turns, so as to give each side a good bit of crust.   This will also help to ensure that the patties cook all the way through.   For the first part and the first turn, keep the heat on high to give the burgers a nice crusty char.  Flip for the first time after about 5 minutes, and give the other sides another 5 minutes on high.

Then, lower heat to the high-ish side of medium, and give both sides another 8-10 minutes.   Turkey burgers generally take a little longer than beef burgers, but keep in mind that they tend to dry out and burn.  The egg in the meat mixture helps prevent drying and the oil on your pan will prevent burning to some degree, but still keep an eye on them.

Add cheese, if desired, for the last 5 minutes or so to melt.

We usually skip the buns, but they do taste good in one or cut in half in a wheat wrap if you wish.

Serve to fiancee and watch her devour them!





Chicken!

30 03 2010

This is just a note to say we have eaten the leftover slowcooker chicken for 2 meals, and each has been delicious! We took the leftovers and threw them in a pan with whatever spices were near at hand, and then cooked til extra crispy. We then served with a side of mixed veggies that were originally frozen in a big bag from market basket. So that’s 2 meals for 2 people, one chicken @ $7 and 1 bag of frozen veggies @ $1. An excellent budget cooking idea that is both healthy on the wallet and healthy for your body!

I also made stock out of the leftovers. Just the juice, the bones, some leftover mushrooms, and some herbs. Slowcooked for 6 hours on low. Wow! It smelled so good! I will now be using that broth in tonight’s recipe. Stay tuned..





Blu and Pancetta Pizza

28 03 2010

Another super easy but absolutely amazingly mouthwatering recipe.

All you need is pizza dough (I used TJ’s herbed dough), pizza sauce, shredded mozzarella (I used a light blend), your favorite blue cheese (I used a creamy blue from Whole Foods), pancetta and marsala wine.  Cook the pancetta in the marsala until well cooked.  trust me.  it brings the flavor out like nothing else.  make the pizza as if you would like normal, except use really minimal sauce.  cover the dough with a mixture of the blue and mozzarella, and then add the pancetta.  cook according to the directions on the dough.  serve and watch the recipient cry tears of joy upon first bite.





Slowcooker Roast Chicken

28 03 2010

This recipe was inspired by this amazing blog post.

We adapted it by throwing a 7lb roaster chicken i picked up on sale at Market Basket into our slowcooker, covering it with kosher salt and a medley of whatever spices seemed good and available in the pantry (rosemary, thyme, herbs of provence, pepper, cayenne, and some kelp salt).  We threw in some onions in the cavity and a few cloves of garlic, and set the timer for 9 hours.  By the fourth hour of cooking, our apartment was smelling like Boston Market.  When I was a kid, I had a golden retriever who would go nuts in the kitchen whenever we cooked  turkey, scrambled eggs, or opened kraft singles.  Well that was my fiance today cooking the turkey.  It finally got to the point that we had to leave or he might have gone crazy.  We got back with 60 minutes left on the timer and our apartment smelling absolutely incredible.  When the buzzer finally went off..holy sh!t!  Amazing.  Absolutely amazing!

The chicken literally fell off the bone.  and tasted incredible.   in fact, i can’t post any pictures bc my fiance is too busy eating the chicken while i write this post.  if i take much longer, i’m afraid there won’t be much chicken left!

ok, he’s not that bad.  the point is this chicken, and method for cooking it, is fantastic and healthy and tasty!

Note: it also leaves a great set of bones and juice to make a hell of a broth!  I just threw the remaining bones, an additional onion, some  more garlic, mushrooms, and extra spices back into the slowcooker with some extra water and set it to cook for a few more hours.  Once it’s done, I’ll use that to cook with or freeze for later use.  2 birds, 1 stone…





The Mother of All Pork Recipes

24 09 2009

This recipe will have you screaming for more.  Ok, maybe that was just my fiance.  But it was so succulent.  So tasty.  We devoured the whole thing in one fell swoop!

* 1 (2 pound) pork tenderloin
* 1 (1 ounce) envelope dry onion soup mix (If you’re gluten-free, make sure that the mix is GF too!)
* 1 cup water
* 1 cup red wine (I used the most flavorful bottle we had at hand)
* 4 tablespoons minced garlic
* 4 tablespoons GF soy sauce
* 2 strips of bacon
* 2 tablespoon of Penzy’s pork seasoning
* freshly ground black pepper to taste

DIRECTIONS

* Place pork tenderloin in a slow cooker and criss cross the pork with the bacon strips.  Add the contents of the soup packet and the Penzy’s spices. Pour water, wine, and soy sauce over the top.  Spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

*This recipe would be excellent if served with some mashed potatoes





4 Bean Chili

21 09 2009

This recipe is a staple in our house and is made as often as 1x a week since not only is it very tasty, but it’s also very wallet-friendly!

2lbs of ground turkey, browned and drained
1 sweet onion, minced
1 10 oz can each of black beans, kidney beans, pink beans and pinto beans
1 small can of tomato paste
1 large can of chopped tomatoes
spices galore

combine turkey and onion and can of tomato paste in slow cooker. add the tomatoes, including liquid.  Add whatever spices your little heart desires (i use tumeric, chili pepper, and penzy’s spices bbq 3000 spice generously). Add cans of beans with liquids.

At this point, you can also add in this like a can of corn, or mushrooms.  Even bacon.

Stir.

Cook on high for 3 hours or low for 7.

Sprinkle with cheese and sour cream or greek yogurt and enjoy!