Week 47, Vol II, December 3, 2010

This week’s recipes and shopping list includes…

Seafood Pasta in a Paper Bag

BBQ Turkey Meatloaf

Meatloaf Minestrone

Potato and Pea Coconut Curry

Pork Tortillas with Mango Pineapple Salsa

No Bake Crunchy Chocolate Peanut Butter Bars

Lemon Posset

Dinner One: Seafood Pasta in a Paper Bag

Recipe used with permission from Angie of Sea Salt with Food.

Prep Time: 20 min/Total Time: 45 minutes. Serves 4.

Can I Get the Recipe Tip: Mix and match in your favourite seafood to make this a custom dish.

Ingredients:

1 packet (about 450 grams) linguine or spaghetti

16 – 20 large peeled prawns, tail intact

700 – 800 grams clams

12 medium size fresh scallops

250 grams small Roma tomatoes, halved

2 cloves garlic, thinly sliced or chopped

1 small bunch fresh basil leaves, torn

1 small bunch Italian flat leaf parsley, chopped

1 cup white wine, divided

8 tablespoons unsalted butter, divided

Sea salt

Freshly ground black pepper

Lemon wedges

Parchment paper

Kitchen strings

Directions:

Preheat the oven to 375˚F.

Bring a large pot of salted water to a boil. Add the pasta and cook according to the packaging's instructions, or until al dente.

Use 2 large pieces of parchment papers for each serving. Place the papers on a large bowl. Divide the pasta into equal portions (4 portions). Top the pasta with seafood, tomatoes, garlic, basil leaves, white wine, butter, and season with sea salt and black pepper. Wrap the paper up and tie it with kitchen strings.

Place the bags on a baking tray and bake for about 20 minutes, or until the seafood are fully cooked. To serve, cut the kitchen strings, open the paper bag and garnish the seafood pasta with parsley and lemon wedges. Serve immediately.

Dinner Two: BBQ Turkey Meatloaf

Recipe used with permission from Jenn of Once Upon a Chef.

Prep Time: 30 min/Total Time: 1 hour 15 min. Serves 4-6.

Can I Get the Recipe Tip: Double this recipe and wrap in a freezable container so you have a meatloaf in the freezer for one of those nights you don’t have time to prep. Or prepare extra in order to make recipe three, “Meatball Minestrone”.

Ingredients - For BBQ Glaze:

⅔ cup ketchup

⅓ cup light brown sugar, packed

1½ tablespoons apple cider vinegar

½ teaspoon Dijon mustard

Ingredients - For Meatloaf:

1 tablespoon olive oil

1 cup minced yellow onion (about 1 medium-large onion)

3 cloves minced garlic (use a garlic press)

1¼ teaspoon salt

¾ teaspoon freshly ground black pepper

2 teaspoons paprika

1 teaspoon dried thyme

1½ tablespoons Worcestershire sauce

1½ tablespoons Dijon mustard

2 large eggs

¼ cup BBQ glaze (see above recipe)

2 pounds (900 grams) ground turkey

¾ cup Italian seasoned breadcrumbs

A few sprigs fresh parsley, chopped (optional for garnish)

Directions:

Set oven rack to middle position and preheat oven to 350 degrees. Line rimmed baking sheet with heavy-duty aluminum foil and spray with non-stick cooking spray.

Make BBQ glaze by combining ketchup, light brown sugar, cider vinegar and Dijon mustard. Set aside.

Heat olive oil in medium sauté pan and cook onions over medium heat, stirring occasionally, until soft, about 6-8 minutes. Add garlic and cook 1-2 minutes more. Set aside to cool.

In a large bowl, combine salt, pepper, paprika, thyme, Worcestershire, Dijon mustard, eggs and ¼ cup of BBQ glaze and mix well. Add onion mixture and stir to combine. Finally, add ground turkey and breadcrumbs and mix with your hands until well combined.

Transfer the meat mixture into two even piles on prepared baking sheet. Shape into two long loaves about 1½ inches high x 4 inches wide. Spread remaining BBQ glaze over loaves, letting it drip down the sides a bit (you may have a little extra), then bake for 40-45 minutes. Slice and garnish with parsley if desired.

Dinner Three: Meatloaf Minestrone

Recipe used with permission from Linda of Eating Well Living Thin.

Prep Time: 20 min/Total Time: 50 min. Serves 4.

Can I Get the Recipe Tip: Use any leftover meatloaf from the BBQ Turkey Meatloaf recipe to make this soup or frozen meatballs will work equally well.

Ingredients:

2 tablespoons olive oil

1 cup diced onion

1/2 cup diced carrots

3/4 cup diced celery

2 garlic cloves, minced

1 1/2 cups shredded cabbage

1 medium zucchini, sliced

6 cups low-sodium beef broth

1 tablespoon Italian Seasoning herb mix

1/4 teaspoon black pepper

Salt to taste

One 28-ounce can diced tomatoes, un-drained

One 6-ounce can tomato paste

2 cups or more of chunks of leftover meatloaf OR prepared meatballs (24 regular-sized)

One 15-ounce can Cannellini or Great Northern Beans, drained

One 14-ounce can Italian green beans, drained

1/2 cup small shell pasta – optional

Directions:

In large saucepan, over medium-low heat, sauté onion, garlic, carrots, celery and zucchini in olive oil until onions are soft and transparent.

Add cabbage, broth, seasonings, tomatoes, and tomato paste. (If using meatballs instead of loaf, add them here.)

Allow to simmer over medium-low heat until vegetables are tender. Add Cannellini beans, green beans and pasta. Cook until pasta is tender.

Carefully stir in meatloaf and gently heat through. Serve with shredded parmesan cheese sprinkled on top.

Dinner Four: Slow Cooker Potato and Pea Coconut Curry

Excerpted from The Vegetarian Slow Cooker by Judith Finlayson © 2010 Robert Rose Inc. http://www.robertrose.ca/.  Reprinted with permission. All rights reserved.

Prep Time: 25 min/Total Time: 3 – 8 hours, depending on temperature setting. Serves 6.

Can I Get the Recipe Tip: Some curry pastes contain products such as shrimp paste or fish sauce, so if you’re a vegetarian, check the label to ensure that yours is fish-and seafood-free. If you’re a heat seeker, you can increase the quantity of curry paste. If you are halving this recipe, be sure to use a small (approx. 11⁄2 to 31⁄2 quart) slow cooker.

Ingredients:

1 tablespoon oil

2 onions, finely chopped

4 cloves garlic, minced

1 tablespoon minced gingerroot

1⁄2 teaspoon cracked black peppercorns

1 cup vegetable broth

2 large sweet potatoes (each about 8 ounces/250 grams), peeled and cut into 1-inch (2.5 cm) cubes

2 potatoes, peeled and diced

2 teaspoons Thai red curry paste (see Tip above)

1 cup coconut milk, divided

2 cups sweet green peas, thawed if frozen

Finely chopped fresh cilantro

Directions:

In a skillet, heat oil over medium heat. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, ginger and peppercorns and cook, stirring, for 1 minute. Add broth and bring to a boil. Transfer to slow cooker stoneware.

Stir in sweet potatoes and potatoes. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until potatoes are tender.

In a small bowl, combine curry paste and 1⁄4 cup of the coconut milk. Stir until blended. Add to stoneware, along with the remaining coconut milk, and stir well. Stir in peas. Cover and cook on High for 15 minutes, until peas are tender and flavors have melded. When serving, garnish with cilantro.

Dinner Five: Pork Tortillas with Mango Pineapple Salsa

Recipe used with permission from Cari of Cari Cooks.

Prep Time: 15 min/Total Time: 30 min. Serves 4.

Can I Get the Recipe Tip: Keep some of the mango and pineapple to the side for the kids in the family who have milder tastes and would prefer it without the cilantro, onion and lime juice.

Ingredients:

1 large mango, seeded, peeled and cut into small chunks

1/2 small pineapple, peeled, cored and cut into small chunks

1/2 red onion, minced fine and divided

1/2 bunch fresh cilantro, chopped and divided

juice from 2 small limes, divided

vegetable oil for the pan

1 1/2 pounds (700 grams) ground pork

1/2 cup shredded Monterey Jack Cheese

8 medium sized flour tortillas

Directions:

Make salsa by combining mango, pineapple, 1/2 cup of the cilantro, 1/2 of the onion and 1/2 of the lime juice. Set aside.

Heat enough oil in a large skillet over medium high heat so that it swirls and coats the pan. Add the remaining onions and cook until soft. Add in pork and continue to cook until no longer pink. Season with salt and pepper.

Remove from the heat. Add in remaining cilantro and lime juice. Stir in cheese. Check mixture and add more salt and pepper if needed.

Heat tortillas in the microwave for 45 seconds. Serve with pork mixture and salsa.

Snack of the Week: No Bake Chocolate Peanut Butter Crunchy Bars

Recipe used with permission from Amy of Simply Sugar and Gluten Free.

Prep Time: 15 min/Total Time: 45 min. Makes 24 bars.

Can I Get the Recipe Tip: Using a combination of carob and unsweetened baking chocolate with a little vanilla tempers the carob flavour and makes them more chocolatey. If you don't have carob, use chocolate chips.  Not gluten intolerant? Replace the gluten free ingredients with regular.

Ingredients - For the chocolate filling:

2 tablespoons organic shortening

7 ounces unsweetened carob

1 ounce unsweetened baking chocolate, chopped

3/4 teaspoon alcohol free vanilla extract

Ingredients - For the crunchy cookies:

2 1/2 cups gluten-free corn flakes, lightly crushed

2 1/2 cups gluten-free puffed rice cereal

3/4 cup smooth, sugar-free peanut butter

1/4 cup agave nectar

1/4 cup coconut palm sugar (aka palm sugar)

1 1/2 tablespoons unsalted butter

Directions:

Line a 9x13 pan with aluminum foil or parchment paper and let the edges hang over the side. Lightly mist with cooking spray.

Put the shortening in the bottom of a glass or stainless steel bowl that will fit snugly on top of a saucepan or in the top of a double boiler. Top with carob and chopped baking chocolate. (I don't have a double boiler and prefer to use a bowl on top of pot.) Bring an inch of water to boil, place the bowl on top of the pot, and turn it off. Let it sit until the shortening, carob, and chocolate start to melt, stirring occasionally.

Meanwhile, put the cornflakes and rice cereal in a large bowl. Add the peanut butter, agave, palm sugar, and butter to a heavy bottomed sauce pan. Bring to a boil for one minute, stirring. Pour hot peanut butter mixture over cornflakes & rice and stir until coated.

Press half of the cornflake mixture into the bottom of the pan. Spread with melted carob & chocolate. Top with remaining cornflake mixture, pressing the cornflakes into the carob & chocolate. Cover and refrigerate until set, about an hour. Cut into desired size with a sharp chef's knife. I cut mine into 1 1/2 inch x 1 1/2 inch squares.

Dessert of the Week: Lemon Posset

Excerpted from "3 Chefs: The Kitchen Men", by M Bonachini, M Capra and J Parsons,” (c) 2010, used by permission from Whitecap Books.

Prep Time: 10 min/Total Time: 4 hours to set. Makes 4 cups.

Can I Get the Recipe Tip: This is one of the quickest and easiest dessert recipes ever. It is reminiscent of crème brûlée without the brûlée—delicate, soft, creamy, and refreshing, but very intense in flavour.

Ingredients:

2 1/4 cups (550 mL) whipping (35%) cream

2⁄3 cup granulated sugar

1/4 cup lemon juice, strained

Fresh strawberries or blackberries, for garnish

Sprig of mint, for garnish

Icing sugar, for garnish

Directions:

In a medium pot, combine the cream and sugar and bring them to a simmer, stirring until the sugar has dissolved. Remove from the heat and stir in the lemon juice.

Pour the mixture into six ramekins or bowls and refrigerate for at least 4 hours.

Garnish with fresh berries, a sprig of mint, and a dusting of icing sugar.

Week 47, Vol II, December 3, 2010

Shopping List By Recipe:

Dinner 1 – Seafood Pasta in a Bag:

1 packet (about 450 grams) linguine or spaghetti

16 – 20 large peeled prawns, tail intact

700 – 800 grams clams

12 medium size fresh scallops

250 grams small Roma tomatoes

2 cloves garlic

1 small bunch fresh basil leaves

1 small bunch Italian flat leaf parsley

1 cup white wine

8 tablespoons unsalted butter

Sea salt

Freshly ground black pepper

Lemon wedges

Parchment paper

Kitchen strings

Dinner 2 – BBQ Turkey Meatloaf:

⅔ cup ketchup

⅓ cup light brown sugar, packed

1½ tablespoons apple cider vinegar

½ teaspoon Dijon mustard

1 tablespoon olive oil

1 cup minced yellow onion (about 1 medium-large onion)

3 cloves minced garlic (use a garlic press)

1¼ teaspoon salt

¾ teaspoon freshly ground black pepper

2 teaspoons paprika

1 teaspoon dried thyme

1½ tablespoons Worcestershire sauce

1½ tablespoons Dijon mustard

2 large eggs

2 pounds (900 grams) ground turkey

¾ cup Italian seasoned breadcrumbs

A few sprigs fresh parsley, chopped (optional for garnish)

Dinner 3 – Meatball Minestrone:

2 tablespoons olive oil

1 cup diced onion

1/2 cup diced carrots

3/4 cup diced celery

2 garlic cloves

1 1/2 cups shredded cabbage

1 medium zucchini

6 cups low-sodium beef broth

1 tablespoon Italian Seasoning herb mix

1/4 teaspoon black pepper

Salt to taste

One 28-ounce can diced tomatoes

One 6-ounce can tomato paste

2 cups or more of chunks of leftover meatloaf OR prepared meatballs (24 regular-sized)

One 15-ounce can Cannellini or Great Northern Beans

One 14-ounce can Italian green beans, drained

1/2 cup small shell pasta – optional

Dinner 4 – Potato and Pea Coconut Curry:

1 tablespoon oil

2 onions

4 cloves garlic

1 tablespoon minced gingerroot

1⁄2 teaspoon cracked black peppercorns

1 cup vegetable broth

2 large sweet potatoes (each about 8 ounces/250 grams)

2 teaspoons Thai red curry paste (see Tip above)

1 cup coconut milk

2 cups sweet green peas

Finely chopped fresh cilantro

Dinner 5 – Pork Tortilla:

1 large mango

1/2 small pineapple

1/2 red onion

1/2 bunch fresh cilantro

juice from 2 small limes

vegetable oil for the pan

1 1/2 pounds (700 grams) ground pork

1/2 cup shredded Monterey Jack Cheese

8 medium sized flour tortillas

Dessert – Lemon Posset:

2 1/4 cups (550 mL) whipping (35%) cream

2⁄3 cup granulated sugar

1/4 cup lemon juice, strained

Fresh strawberries or blackberries, for garnish

Sprig of mint, for garnish

Icing sugar, for garnish

Snack – Chocolate PB Bars:

2 tablespoons organic shortening

7 ounces unsweetened carob

1 ounce unsweetened baking chocolate, chopped

3/4 teaspoon alcohol free vanilla extract

2 1/2 cups gluten-free corn flakes, lightly crushed

2 1/2 cups gluten-free puffed rice cereal

3/4 cup smooth, sugar-free peanut butter

1/4 cup agave nectar

1/4 cup coconut palm sugar (aka palm sugar)

1 1/2 tablespoons unsalted butter