Can I Get the Recipe?: Week 2, Vol III, January 22, 2011

This week’s recipes and shopping list includes…

BBQ Meatloaf

Mashed Potato Crusted Pork Pie

Tender Turkey Chili

Zucchini and Mushroom Quesadilla

Salmon and Potato Strata

Molasses Ginger Cookies

No Ice Cream Maker Required White Chocolate Vanilla Ice Cream

Dinner One: BBQ Meatloaf

Recipe used with permission from John of PaddioDaddioBBQ

Prep Time: 20 min/Total Time: 1 hour 20 minutes. Serves 8-10.

Can I Get the Recipe Tip: Prep one of these 2 lovely loaves for the freezer then thaw and cook for another weekday dinner. No BBQ? This meatloaf can also be cooked in the oven at 350 degrees for 50 – 60 minutes.

Ingredients:

1 9" x 13" foil pan

1 1/2 pounds ground sirloin

1 1/2 pounds ground chuck

3 eggs, slightly beaten with a fork

1 medium green pepper, diced small

1 can (10 1/2 ounces) condensed French onion soup

3/4 cup bread crumbs

1/8 cup Worcestershire sauce

2 Tablespoons ketchup

1 Tablespoon dried parsley

1 Tablespoon New Mexico chile powder (or regular chile powder)

1 teaspoon black pepper, freshly ground

1 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon ground cumin

Directions:

Prepare your grill for indirect cooking over medium-high heat (350-375º) or preheat your oven to 350 degrees F.

Poke 12-14 holes in the bottom of the foil pan. I used a knife and made slots about the size that a penny would fit through.

Wash your hands, and prepare to get messy.

Put the ground beef in a large mixing bowl and make a well in the center.

Add all of the remaining ingredients to the well.

Roll up your sleeves, get your hands in there, and mix everything evenly so that all of the ingredients are well incorporated. Be careful not to mix so much that the mixture turns to a pasty consistency.

Divide the meat mixture evenly into two portions.

Form each portion into a loaf that's about eight inches long and relatively even in thickness. You want it to be solid with no air pockets and a smooth exterior.

Put each loaf in the pan, centered and separated from each other.

Cook indirect on the grill for about an hour, or until the center of each loaf reaches an internal temperature of 160 degrees.

Remove the pan from the grill, tent the with foil, and let rest 15-20 minutes.

Slice, serve and enjoy!

Dinner Two: Mashed Potato Crusted Pork Pie

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

Can I Get the Recipe Tip: Add some tender crisp green beans or broccoli on the side to complete this delicious meal.

Ingredients:

7 tablespoons butter, divided

1 medium onion, finely chopped

1 clove garlic, minced

3 tablespoons all-purpose flour

1 1/2 cups roast pork pan juices or beef broth, heated to boiling

2 cups chopped cooked lean roast pork (gristle and fat removed before chopping)

1 teaspoon Dijon mustard

1 teaspoon dried thyme

1/4 cup chopped fresh parsley

3 large baking potatoes (about 1 1/2 pounds total), peeled and cubed

1/2 cup milk, heated

1 teaspoon salt

3 tablespoons fine dry breadcrumbs

Directions:
Preheat the oven to 400 degrees F.

In a large skillet, melt 2 tablespoons of the butter and add the onion and garlic. Sauté for 15 minutes over medium heat, stirring often, until the onions are soft and aromatic. Sprinkle the flour evenly over the onions and garlic, whisk in the hot pan juices or broth, and boil until thickened. Add the pork, mustard, thyme, and parsley and set side.

For the potato crust, put the potatoes into a deep large saucepan, cover with water, and boil until fork-tender, about 20 minutes. Remove from the heat and drain. With a hand mixer, beat in 4 tablespoons of the butter, the hot milk, and salt.

Spread out about a third of the potato mixture evenly in the bottom of a shallow 2- to 2 1/2-quart casserole. Top with the pork mixture and pipe the remaining potato mixture around the edges with a pastry bag or use a spoon.

Melt the remaining tablespoon butter in a small saucepan and mix with the breadcrumbs. Sprinkle on the center of the casserole. Bake, uncovered, for 20 minutes, or until the potatoes are lightly browned.

Dinner Three: Tender Turkey Chili

Prep Time: 20 min/Total Time: 1 hour 15 min. Serves 6.

Can I Get the Recipe Tip: Make a double batch of this delicious soup and freeze the remainder in individual containers for delicious hot lunches. If you like, add a garnish of shredded cheddar cheese or sour cream. Experiment with other beans, such as black beans and chickpeas. Adding puréed roasted vegetables is a great way to fortify this turkey chili to ensure you’re getting enough vegetables (and no one will know if you don’t tell them!).

Ingredients:

2 Tablespoons olive oil

2 cups finely chopped shallots

1 cup finely chopped red bell pepper

4 cloves garlic, finely chopped

1 Tablespoon ground cumin

1 Tablespoon red pepper flakes

2 Tablespoons (30 mL) chili powder

3 pounds (1.5 kg) ground turkey

Two 28 oz (796 mL) cans crushed tomatoes

2 Tbsp tomato paste

3/4 cup low-sodium chicken stock

Two 19 oz (540 mL) cans kidney beans, drained

1 teaspoon dried oregano

1 Tablespoon sea salt

1 teaspoon freshly ground black pepper

Directions:

Place a large stockpot over medium-high heat and add the olive oil, shallots, red bell pepper, and garlic. Cook until softened about 5 minutes. Add the cumin, red pepper flakes, and chili powder, stirring continuously for about 3 minutes. Add the ground turkey and brown for 10 minutes. Add the tomatoes, tomato paste, chicken stock, beans, oregano, salt, and pepper. Simmer uncovered for 1 hour.

Dinner Four: Slow Cooker Salmon and Potato Strata

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

Can I Get the Recipe Tip: This dish can be assembled up to 12 hours in advance. Prepare through step 2, cover and refrigerate overnight. The next day, place stoneware in slow cooker and proceed with step 3.

Ingredients:

Minimum 5-quart slow cooker, stoneware greased

2 Tablespoons butter

1 cup thinly sliced leeks (white and light green parts only)

2 Tablespoons all-purpose flour

3 cups half-and-half (10%) cream or evaporated milk

1 cup shredded Gruyère or Swiss cheese

2 Tablespoons chopped fresh dill

1⁄2 teaspoon salt

1⁄4 teaspoon freshly ground black pepper

8 cups thinly sliced peeled yellow-flesh potatoes (8 to 10)

2 cans (each 71⁄2 oz/213 g) red sockeye salmon, drained and skin removed, broken into pieces

1 cup dry bread crumbs

3 Tablespoons butter, melted

Directions:

In a skillet, melt 2 tbsp butter over medium-high heat. Sauté leeks for about 5 minutes or until softened. Sprinkle flour over leeks and stir to coat. Gradually add cream, whisking constantly, and bring to a boil. Remove from heat and stir in Gruyère, dill, salt and pepper until cheese has melted.

Spoon 1 cup (250 mL) of the leek mixture into prepared slow cooker stoneware. Spread one-third of the potatoes over the leeks. Spread salmon over potatoes. Arrange the remaining potatoes on top. Pour the remaining leek mixture over potatoes.

In a medium bowl, combine bread crumbs and melted butter. Sprinkle over mixture in stoneware.

Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until strata is heated through and potatoes are tender.

Dinner Five: Zucchini and Mushroom Quesadilla

Prep Time: 30 min/Total Time: 60 min. Serves 4.

Can I Get the Recipe Tip: Buy prepared salsa to cut down on prep time.

Ingredients:

3½ to 4 tablespoons vegetable oil

½ yellow or white onion, sliced

About ¾ pound mushrooms of your choice, sliced

2 medium zucchini, cut in half lengthwise and sliced

2 garlic cloves, finely chopped

1½ teaspoons dried Mexican oregano, crumbled (or regular oregano)

Salt

Freshly ground black pepper

8 flour tortillas

About 1¼ cups Fresh Whole-Milk

Soft Cheese or store bought grating cheese or queso fresco

About 1½ cups Simple Tomato Salsa (recipe below) plus more for serving

Fresh cilantro leaves for garnish

Ingredients: Simple Tomato Salsa

1 dried New Mexico or ancho chile

¼ teaspoon ground cumin seeds

½ yellow or white onion, cut into

½-inch slices

3 garlic cloves, unpeeled and left whole

1 pound fresh whole Roma tomatoes

1 small handful fresh cilantro leaves

1 tablespoon freshly squeezed lime juice, or more to taste

Salt

Freshly ground black pepper

Cayenne pepper (optional)

Directions:

Using scissors slit the chile up the side and remove the stem and seeds.

Bring a small pan of water to a boil. Heat a large cast-iron skillet over medium high heat. Open the chile up flat and lay it down in the skillet. Toast it about30 seconds per side until fragrant, turning with tongs. Don't let it smoke, or it will turn bitter. Transfer the chile to a small bowl and pour the boiling water over it. Soak until soft, at least 15 minutes.

In the same skillet, dry-toast the cumin seeds over medium heat until brown and fragrant, 5 to 7 minutes. Remove from the pan, let cool, and finely grind in a spice grinder or using a mortar and pestle.

In the same dry skillet, over medium-high heat, toast the onion and garlic until soft and brown, turning occasionally with tongs, about 10 minutes. Remove each one to a plate as it finishes cooking. Peel the garlic when it is cool enough to handle.

Put half of the tomatoes in the skillet and roast, turning often with tongs, until charred on the outside and beginning to soften, about 10 minutes. While they roast, peel the remaining tomatoes with a sharp knife and set them aside.

When all of the vegetables are roasted, and the soaked chile is pliable, remove the chile from the water, reserving the water to thin the salsa if needed. Put thechile, onion, garlic, and both the roasted and fresh tomatoes in a blender or food processor. Add the cilantro, cumin, and 1 tablespoon lime juice. Blend until smooth. Season with salt, pepper, cayenne (if using), and more lime juice to taste. Add the chile-soaking liquid if you desire a thinner salsa. Refrigerate, well covered, for up to 10 days.

Snack of the Week: Molasses Ginger Cookies

Prep Time: 15 min/Total Time: 45 min. Makes 20 cookies.

Can I Get the Recipe Tip: Present these delicious cookies to your favourite friend, co-worker or teacher just to say “I appreciate you!”

Ingredients:

3 cups all-purpose flour, plus more as needed

1 teaspoon baking soda

4 teaspoons pumpkin pie spice

1 teaspoon ground ginger

1 cup unsulfured molasses, preferably dark (robust)

¼ cup vegetable shortening

¼ cup firmly packed dark brown sugar

2 tablespoons dark rum or orange juice

Decorating sugar for sprinkling

Directions:

In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, and ginger. Set aside.

In a large bowl, with an electric mixer, beat together the molasses, shortening, brown sugar, and rum on medium speed until light, 2 to

3 minutes. On low speed, add half of the flour mixture and beat just until mixed. Then add the remaining flour mixture and beat just until mixed. The dough should be medium-stiff. If it is too soft and sticky, add more flour, a tablespoon at a time.

Divide the dough in half. Pat each half into a thick disk and wrap separately in plastic wrap. Refrigerate until firm, at least 2 hours or up to 1 day.

Preheat the oven to 350ºF. Lightly grease or spray cookie sheets.

Place 1 disk dough on a floured pastry cloth or board, and roll out ¼ inch thick. Using a 3-inch round cookie cutter, cut out cookies. Using a large spatula, carefully transfer the cookies to a prepared cookie sheet, spacing them about 2 inches apart. Sprinkle with the decorating sugar. Repeat with the second dough disk. Combine the scraps, reroll,\ and cut out more cookies.

Bake in the center of the oven until just firm to the touch, about 10 minutes. The cookies should not brown. Let cool on the cookie sheets for 2 minutes, then transfer to wire racks to cool completely.

Dessert of the Week: No Ice Cream Maker Required White Chocolate Vanilla Ice Cream

Recipe used with permisison from Kate of Framed

Prep Time: 10 min/Total Time: 6 hours to set. Makes 4 cups.

Can I Get the Recipe Tip: For best results, prep this creamy treat from the heavens the day before you plan to inulge!

Ingredients:

1/2 cup sweetened condensed milk

1 ounce white chocolate chips

1 tablespoon vanilla extract

Pinch salt

1/4 cup sour cream

1 1/4 cups cold heavy cream

Directions:

Microwave condensed milk and chocolate chips in 30 second increments until chips are melted and smooth, stirring after each 30 seconds. Let cool, and then stir in vanilla, salt and sour cream.

Whip heavy cream on medium high speed until soft peaks form, 1-2 minutes. Whisk 1/3 cream into white chocolate mixture. Fold remaining cream in until well mixed and smooth.

Place in airtight container and freeze for at least 6 hours or ideally overnight.