Thursday, March 31, 2011
Friday, March 25, 2011
1 teaspoon olive oil
1 small onion, chopped
1 carrot, chopped
1/2 red bell pepper, chopped
2 large cloves garlic, chopped
1/4 cup whole wheat bread crumbs
1 (20 ounce) package lean ground turkey
1 1/2 tablespoon tomato paste
1 dash hot pepper sauce
2 tablespoons Worcestershire sauce
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon fresh thyme
Preheat an oven to 350 degrees.
Heat the olive oil in a skillet over medium heat. Stir in the onion, carrot and pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.
Stir the turkey, cooked quinoa, onions, carrots, pepper, bread crumbs, tomato paste, hot sauce, Worcestershire, egg, salt, thyme and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf in a baking dish.
Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F. Let the meatloaf cool for 10 minutes before slicing and serving.
Wednesday, March 9, 2011
Tonight I made this vegetable casserole with tofu topping along side some tilapia that was already seasoned from Whole Foods. The topping was really good! I was out all day but this dish was still very easy to throw together in no time!
- 2 tablespoons olive oil
- 2 medium onions, halved lengthwise and thinly sliced lengthwise
- 1 lb cabbage, cored and cut crosswise into 1/3-inch-thick slices
- 1 bunch of kale, stems and center ribs removed and leaves coarsely chopped
- 5 carrots, cut into thin strips
- 1/2 cup water
- 2 tablespoons soy sauce
- 1/2 teaspoon salt
- 1 1/2 cups fine fresh or dried bread crumbs
- 7 oz firm tofu
- 1/2 cup finely grated Parmigiano-Reggiano
- 1/3 cup olive oil
- 2 teaspoons dried basil, crumbled
- 1 1/2 teaspoons dried oregano, crumbled
- 1 teaspoon paprika
- 1 garlic clove, chopped
- 1/4 teaspoon salt
Put oven rack in middle position and preheat oven to 350°F.
Heat oil in a deep 12- to 14-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened and beginning to brown, about 5 minutes. Reduce heat to moderate and add cabbage, kale, carrots, water, soy sauce, and salt. (Skillet will be full, but volume will reduce as vegetables steam.) Cook, covered, stirring occasionally, until vegetables are just tender, 10 to 15 minutes. Transfer to a 13- by 9-inch glass baking dish.
Pulse all topping ingredients together in a food processor until combined well. Alternatively, mash ingredients together in a large bowl with a potato masher. Sprinkle tofu mixture over vegetables in baking dish and bake, uncovered, until topping is golden brown and vegetables are heated through, 15 to 20 minutes.
Tuesday, March 8, 2011
4 cups water
1 1/2 cups wheat berries
1/2 cup finely diced carrots
1/2 cup finely diced celery
2 teaspoons olive oil, divided
1/3 cup dried cranberries
1/4 cup toasted pecans
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
3 pounds salmon
1/4 cup pure maple syrup
1/4 cup whole grain Dijon mustard
Bring 4 cups water to boil; add wheat berries. Reduce heat and cook, uncovered, for 1 hour or until tender and most of liquid is absorbed. Drain; set aside.
Cook carrots and celery in 1 teaspoon oil in a large skillet over moderate heat for 3 minutes or until tender. Add wheat berries and cranberries, and cook, stirring, for 5 minutes or until hot. Transfer to serving bowl, and stir in next 4 ingredients (through pepper). Cover and keep warm.
Preheat oven to 450°. Brush a baking sheet with 1 teaspoon olive oil; arrange salmon, skin side down. Combine maple syrup and mustard; spread on top of salmon. Roast in middle of oven for 7 minutes. Turn broiler on; broil salmon for 3–4 minutes or until golden on top.
I adapted this recipe from another blog. (http://www.erinsfoodfiles.com/2011/02/maple-glazed-salmon-with-warm-wheat-berry-salad.html)
Thursday, March 3, 2011
This recipe is adapted from Cooking Light (Jan/Feb 11). It takes like thanksgiving dinner all mixed into one bowl. It was quick and healthy!