I'll share my recipe, if you'll share yours, October 11, 2011

12 years ago

Turkey and Quinoa Meatloaf

Allrecipes.com

The secret is the quinoa, which adds wonderful texture and is much nuttier than breadcrumbs. I hope you enjoy this recipe!

Original Recipe Yield 5 servings

Ingredients

1/4 cup quinoa

1/2 cup water

1 teaspoon olive oil

1 small onion, chopped

1 large clove garlic, chopped

1 (20 ounce) package ground turkey

1 tablespoon tomato paste

1 tablespoon hot pepper sauce

2 tablespoons Worcestershire sauce

1 egg

1 1/2 teaspoons salt

1 teaspoon ground black pepper

2 tablespoons brown sugar

2 teaspoons Worcestershire sauce

1 teaspoon water

Directions

Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.

Preheat an oven to 350 degrees F (175 degrees C).

Heat the olive oil in a skillet over medium heat. Stir in the onion; 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, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet.

Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf.

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 (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.

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Comments (2)

Marilyn Sue McClintock
12 years ago
Tropical Gingerbread
(Makes 9 servings)

1/2 cup shortening
1/2 cup sugar
2 eggs
1/2 cup molasses
1 1/2 cups sifted flour
1 teaspoon soda
1/4 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 cup pineapple juice
1/2 cup flaked coconut

Cream shortening and sugar; add eggs and beat well. Add molasses. Sift together dry ingredients and add to creamed mixture alternately with cold water. Stir in coconut. Bake in well-greased 8x8x2-inch pan in moderate oven (350) 35 to 40 minutes. Frost with Coconut Frosting: Combine and bring to boil 1 cup sugar, 1/4 cup water, 1/4 teaspoon cream of tartar, and dash salt, stirring constantly. Slowly pour over unbeaten egg white, beating constantly. Add 1/4 teaspoon vanilla. Beat till stiff peaks form. Spread over gingerbread. Sprinkle with 1/2 cup flaked coconut.

Sue
Jasdip
12 years ago
Chicken with Tomatoes and Olives (Real Simple)
I love olives with chicken, and the reviews on this were all excellent.

1 lemon
2 pints grape tomatoes
1 head garlic, cloves separated
1 cup pitted kalamata olives, halved
8 sprigs fresh thyme
2 tablespoons olive oil
1 3-pound chicken, cut into 8 pieces
kosher salt and black pepper
1/2 cup dry white wine

Heat oven to 425 F. Using a vegetable peeler, remove strips of zest from the lemon. (Reserve the lemon.)

In a large roasting pan, toss the tomatoes, garlic, olives, thyme, and lemon zest with 1 tablespoon of the oil.Nestle the chicken, skin-side up, among the vegetables and drizzle with the remaining tablespoon of oil. Season the chicken and vegetables with 3/4 teaspoon salt and 1/2 teaspoon pepper. Roast until the chicken is cooked through, 35 to 40 minutes.

Remove the chicken and squeeze the juice from the lemon into the roasting pan and add the wine. Gently stir, scraping up any bits stuck to the pan.
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I'll share my recipe, if you'll share yours, October 11, 2011

Comments (2)

Marilyn Sue McClintock

Jasdip

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