Category Archives: Recipes

Greek Style Turkey Meatloaf

May 22, 2012 By in Healthy Eating, Recipes, Turkey Tags: , , , 1 Comment

My body can’t handle two nights of weekend partying anymore.  So this past Friday night, I decided to stay in and experiment with meatloaf.  I know what your thinking, exhilarating!  Well. let. me. tell. you. It certainly was. This recipe test will now be a part of future ‘easy’ dinner nights! Give it a whirl.

INGREDIENTS

  • 1lb ground white meat turkey
  • 1/2 lb ground dark meat turkey
  • 1/3 c. chopped dill
  • 1 c. crumbled feta
  • 1/2 c. chopped onion, small dice
  • 1/2 c. chopped celery, small dice
  • 2 cloves garlic, minced
  • 1/2 c. stuffing mix** optional,or add 2 slices of bread
  • 1 slice of sandwich bread, small cubed
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 eggs

Preheat the oven to 350*F

To start, sweat the onions and celery in 1 tbsp of olive oil until tender, but not browned. Add garlic for the last 60 seconds and stir around.  Remove the pan from the heat and reserve while you prep the meatloaf.  In a large bowl combine the turkey meat, dill, eggs, bread, stuffing mix, salt, pepper, and celery/onion/garlic mix.  Mix together with hands, once incorporated add the feta and mix again. Bake in a loaf pan for45-55 minutes.

OR do one extra step and make a roulade with spinach. Turning this into a roulade makes for an extra special presentation and also adds some extra nutrients! Not to mention, color! Spread a large piece of plastic wrap on your counter, add the meatloaf and pat down to about 3/4″. Once you have a flat surface that’s roughly in the shape of a rectangle, start sprinkling a layer of drained, chopped spinach over the meat (buy a block of frozen spinach, drain, ring out the water and use).

Using the leverage of the plastic wrap, begin to tug the plastic on one side and roll up the meat end to end.  DO NOT Roll up with the plastic wrap inside:) Bake for 45-55 minutes uncovered, let rest for 5-10 minutes and serve with Tzatziki sauce for an extra Greek kick! (click for Tzatziki recipe).

** I had left over stuffing mix from thanksgiving laying around, so I added this instead for a hint of flavor not offered by the boring binder of sandwich bread. I combined it with one piece of sandwich bread to make sure the moisture stayed in the meatloaf. I wasn’t sure how it would turn out, so I did both to be safe. Next time I will add just stuffing mix if I have it laying around still.

I hope you enjoy this healthy spin on meatloaf, thanks for reading, xo-G

Better-than-your-favorite-Asian-take-out: Pork Dumplings.

March 6, 2012 By in Appetizers, Hors d'oeuvres, Pork, Protein, Recipes, Sauces Tags: , , , , 4 Comments

I love dumplings.

They are little presents full of happiness for your mouth and almost every culture has their version; pork, fish, beef, vegetables or sweets can be baked, fried, steamed, or boiled. What a versatile food! But when I think of dumplings, I think of Asian pork dumplings, my favorite.  Savory, spicy, and a tad sweet all in the same bite.  I didn’t realize until I started making them the other day that I’ve never actually had homemade dumplings; I usually just order them at restaurants. And lets be honest, they probably pull them from a cardboard box in the freezer.

I have this great little Sushi place a few blocks up from my apartment called Zen, and until the other day they had my all time favorite pork dumplings. Well Zen, I’ve found you out and I have an even better recipe. My dumplings have the same flavors, but with actual chunky ingredients, not a solidified ball of meat, which makes them a slam dunk.

Skip the take out tonight, and whip up these little pockets of love, you will thank me.

INGREDIENTS:

Blanching the Bok Choy:

  • 8 oz Bok Choy
  • 2 qts water
  • 2 tsp salt

In a small pot bring water and salt to a boil. Once a boil is reached, add bok choy stems and blanch until tender (about a minute).  Shock in cold water.  Next, add the bok choy leaves to the pot and blanch until wilted, about 30 seconds. (this will happen quickly so keep a close eye) Shock the leaves in cold water.  Remove the bok choy and pat dry on paper towl, set aside.

Making the filling:

  • 1 lb Lean Ground Pork
  • 2 egg whites, whipped until frothy
  • 2 oz soy sauce
  • 1 oz sake (optional)
  • 2 tsp sugar
  • 1.5 oz sesame oil
  • 1/2 cup Scallions, diced
  • 8 oz bok choy, diced
  • 2 tbsp Ginger, minced
  • 2 tbsp garlic, minced
  • 1 tsp, pepper
  • 2 tsp, red pepper flakes

In a mixing bowl, whip the egg whites until frothy. Combine the pork and mix in the soy sauce, sake, sugar, sesame oil, and mix well together with hands or a fork.  (*Having a box of disposable kitchen gloves nearby is good for a project like this).  After the liquids are mixed, add the ginger, scallions, garlic, pepper, red pepper, and bok choy. The filling is now ready.

Why make pot sticker wrappers when you can buy them! No brainer. A package of gyoza wrappers contains 40-50 wrappers and will cost around $3. Boomski!

To start making the dumplings, line your work space with a piece of parchment paper, this will minimalize the gyoza wrappers from sticking to the bare counter.  Also, place a piece of parchment paper in a sheet tray, this is where you will place your ready-to-be-cooked bundles of tastiness.

Lay out 5 or so wrappers to start on your parchment lined work space. In the center of each dumpling add about a 1/2 tablespoon of filling. This will be trial and error.  I started off with a full tablespoon and quickly found out that the wrapper could not encase that much, but 1/2 tbsp was too little.  You’ll figure it out. Using a finger, dab in a small cup of water and run it along the edge of 1/2 of the gyoza wrapper, fold in half and secure the seams with a few good pinches, pressing the dough together.  Try to make sure to get most of the air out. Reserve on the parchment lined sheet tray and begin the process again with the remaining wrappers and filling.

Cooking the Dumplings:

Flash steam/boil them 4 or 5 at a time in a saute pan filled with about 3/4″ boiling water. This will take about 1-2 minutes.  Pull them from the water and let sit on a parchment lined sheet tray. In a second saute pan add enough cooking oil to coat the pan, around 1/2 inch and heat just until the oil begins to smoke. Make sure the dumplings are fairly dry before tossing in the hot oil.  Scorching hot oil and water do not get along.  Pan fry until golden brown on both sides and serve with my dumpling dipping sauce.

For the sauce:

  • 1/2 cup soy sauce
  • 2 tbsp water
  • 1/3 cup sugar
  • 1 tsp red pepper flakes
  • 2 tbsp ginger, finely minced

Let me know how yours turn out! Thanks for reading- xo, G

Sweet Potato Black Bean Cakes with Chili Lime Yogurt Sauce

February 27, 2012 By in Appetizers, Hors d'oeuvres, Recipes, Vegetarian Tags: , , , , , 4 Comments

This dish started as an accident.  My Chef Instructor at school told us to pick a protein and work with whatever we had in the walk in.  It was Friday and our order from purchasing got lost or misplaced, so a mystery box challenge began.  It started off much like the initial mad dash for product on Top Chef, so I instantly knew this was going to be fun.   Pork tenderloin, gone. Beef shoulder, gone. Trout, gone… pshh I don’t need it anyway, I went straight for the black beans.

I completely surprised myself and this dish came out so freakin’ good. As a main dish or an appetizer, your taste buds will thank you, and I highly recommend you try this out.

Ingredients
  • 1 sweet potato, peeled and grated
  • 1 can of black beans, rinsed
  • 1 Serrano chili, seeded and minced
  • 1 egg
  • 1/3 cup bread crumbs
  • 8 cloves of garlic, minced **See awesome garlic trick below!
  • 6 green onions, small dice
  • 1 tsp salt (might need more depending on your taste)
  • 1 tsp pepper
  • 1.5 tbsp cumin
  • 1 tsp onion power (optional)
  • 1 tsp red pepper flakes
  • olive oil
Chili Lime Yogurt Sauce
  • 1 cup Plain Greek yogurt
  • 1 tbsp lime juice
  • zest of half of a lime
  • 2 tsp serrano chili, seeded and minced
  • 1tsp salt

In a saute pan, combine 2 tbsp of olive oil, green onions, and serrano chili; briefly sweat and toss in garlic for last 30 seconds of cooking, remove from heat once slightly cooked. In a large bowl, grate sweet potato, mix in the beans, egg, breadcrumbs, salt, pepper, cumin, onion powder, red pepper flakes, mash beans with hands or fork. Combine the cooked onions and garlic, and mix together.   Form cakes, should make about 9 and reserve.

For the Chili Lime Yogurt Sauce combine Greek yogurt, lime juice, lime zest, salt, and serrano chili. Mix well and taste. Adjust seasoning and refrigerate.

In your reserved saute pan, add about 1/2 cup of frying oil. Just enough to fry the cake, probably about 1/4″ from the bottom of the pan. Do not submerge.  When oil starts to smoke it is hot enough, start by frying one cake to test. Turn heat down if needed, you don’t want the oil to continue to smoke. Fry for about 1 minute on each side until cakes are golden.  Repeat and salt immediately after frying, place on paper towel.

Serve immediately on a plate with a dollop of the Chili Lime Yogurt sauce and a wedge of lime for a garnish.  Voila- Delish! I hope you enjoy.

Thanks for reading, xo-G

** Hate mincing garlic? I sure do, especially in large quantities like this! Get out your micro-plane grater and go to town quicker! Careful not to snag your fingers.

Tzatziki Sauce

February 24, 2012 By in Healthy Eating, Recipes, Sauces, Vegetarian Tags: , , , , , , , , , , 5 Comments

I absolutely love this accompaniment. It is good on e v e r y t h i n g, very low in fat, and it’s tangy and refreshing, bingo. What’s not to love? Spring is around the corner, and I’m already noticing a change in restaurant menus.  More fish, vegetables, chicken and fruits are spread across the pages rather than osso buco, short ribs, lamb, and cream based deserts. It’s a welcomed change of season and I love the lighter flavors.   Tzatziki is a refreshing cucumber yogurt sauce that can be used as a spread, dip, or condiment;  sometimes I swear I could eat it   like soup!

Try it out with salmon, chicken, pork, beef, salad, toasted pita points, pretzels…. anything!

  • 8oz Greek Strained yogurt
  • 2 cucumbers – peeled (I leave some green parts on for color) seeded, and grated
  • 2 tablespoons good olive oil
  • 1  lemon, juiced
  • salt and pepper to taste
  • 1 tablespoon chopped fresh dill (optional)
  • 3 cloves garlic, minced
  • 1/2 onion, thinly sliced and halved (optional)

Seed and peel the cucumber, then grate, ring out in cheese cloth if you have it. If not, it’s not necessary, the Greek yogurt is thick enough to stand up to water from the cucumber. However, if your local grocery has English cucumbers or seedless cuc’s available buy ‘em.  They have less water content and would not require any water straining, might save you a step! In a large bowl mix the yogurt, cucumber, olive oil, lemon juice, garlic, dill, and onion. Mix well and taste.  Adjust seasoning with salt and pepper, then refrigerate.   I think tzatziki is better after a night in the fridge, it allows all the flavors to really combine.  Should keep for up to a week if refrigerated.

Thanks for reading! Enjoy, xo-G

Béchamel sauce; 3 ways for Chicken, Pasta, or Fish

February 14, 2012 By in Cheese, Recipes, Sauces Tags: , , , , , Leave a comment

My Brother is a 20-year-old college student at the University of Utah, who, get this, likes to cook! And likes to cook with his roommates!   Between, their pow pow sessions and snowy mountain camping trips, they break out the aprons, and get dirty in the kitchen. This blogs for you, Bo. Chicken, as requested; a few different ways.

Starting with a basic Béchamel sauce, many different flavors can be achieved.  This is not the healthiest of sauces, however it is NOT coming out of a can, you know what you are putting into it, and it does not contain insane amounts of sodium, preservatives, or ingredients you can’t pronounce, so… perfect! That’s already better than most of Cooking with Sandra Lee‘s recipes.

Béchamel, 3 ways

Basic Béchamel sauce:

  • 2 tablespoons butter
  • 2-3 tablespoons all-purpose flour
  • 1 cup heated milk
  • salt
  • white pepper
  • freshly ground nutmeg (optional)
Melt butter in a saucepan over medium heat. Add flour and stir until mixture is well blended. Gradually stir in hot milk. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens. Simmer, stirring frequently, over very low heat for 5 minutes. Season with salt and pepper to taste and add a little nutmeg, if desire. Makes about 1 cup of medium thick sauce.

Mustard Sauce
Combine 2 teaspoons of Dijon mustard, 1 teaspoon of chopped tarragon or chive. This sauce is especially good with fish and chicken.

Herb Sauce
Add 2 teaspoon of freshly chopped herbs or 1 teaspoon of dried herbs to the Béchamel. Cook for a minute or two longer to get more flavor from the herbs. Best for Fish.

Mornay (cheese) Sauce
Add 1/2 cup grated cheese (any kind of cheese) to 1 cup hot  Béchamel. Stir over low heat until cheese is melted. Season with a little mustard or Worcestershire sauce to taste. Best for Chicken or Pasta.

Chicken with Mustard Cream Sauce

These sauces are incredible easy, and I bet you already have most of the ingredients at home.  Next time you’re trying to think of a new dinner idea, give this a shot. For best results, pair with a vegetable, such as asparagus or green beans and a buttery glass of chardonnay.

Happy Cooking, and thanks for reading, xo-G

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