Can I Get the Recipe?: Week 5, Vol III, March 4, 2011

This week's recipes include...

Dinner 1 - Slow Cooker Turkey Sloppy Joes
Excerpted from Delicious and Dependable Slow Cooker Recipes by Judith Finlayson, © 2002 used with permission from Robert Rose. Reprinted with permission. All rights reserved.

Prep Time: 15 min/Total Time: 5-10 hours depending on temperature setting. Serves 4.

Can I get the Recipe Tip: Easily make this meal vegetarian by omitting the turkey and substituting with veggie ground round. Little kids in the family? Omit the jalepeno to avoid the spice factor.

Ingredients:

2 tbsp vegetable oil, divided

1 ½ lbs ground turkey

2 onions, finely chopped
4 cloves garlic, minced
1 jalapeño pepper, minced, optional

1 tbsp chili powder

2 tsp dried oregano leaves

1 tsp salt

¼ tsp freshly ground black pepper

1 cup tomato-based chili sauce

1 tbsp Worcestershire sauce

2 cups shredded Monterey Jack cheese

1 green bell pepper, finely chopped, optional

Hot onion buns

Directions:

In a skillet, heat 1 tbsp oil over medium heat. Add turkey and cook, breaking up the meat with a spoon, until no longer pink. Using a slotted spoon, transfer to a slow cooker stoneware. Drain and discard liquid.

Add remaining oil to pan. Add onions and cook, stirring, until softened. Add garlic, jalapeño pepper, if using, chili powder, oregano, salt and black pepper and cook, stirring, for 1 minute. Add chili sauce and Worcestershire sauce and bring to a boil.

Transfer mixture to slow cooker stoneware. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until mixture is hot and bubbling. Add cheese and green pepper, if using. Cover and cook on HIGH for 20 minutes, until cheese is melted and pepper is softened. Spoon over hot split onion buns and serve.

Dinner 2 - Meatballs in Roast Tomato Sauce

Recipe used with permission from Lee Mei of My Cooking Hut.

Prep Time: 10 minutes/Total Time: 30 minutes. Serves 4.

Can I get the Recipe Tip: Make extra meatballs and place them in the freezer for another night's dinner.

Ingredients for meatballs:

Pork or beef mince, 500g

Onion (chopped), 1

Garlic (crushed), 2 cloves

Breadcrumbs, 30g

Olive oil, 1 tbsp + 2 tbsp for cooking the meatballs

Salt and pepper, to taste

Ingredients for roast tomato sauce: (adapted from River Cottage Everyday)

Tomatoes (halves), 1.5kg

Garlic (finely chopped), 3 cloves

Thyme, a few sprigs

Olive oil or rapseed oil, 2 tbsp

Bay leaf, 1

Brown sugar, a little

White wine vinegar or cider vinegar, a little

Ground mace, a little

Sea salt and freshly ground black pepper, to taste

Directions:

To make the roast tomato sauce:

1. Lay the tomato halves, cut-side up, in a single layer on a large baking tray. Scatter over the garlic and the thyme, if using, trickle over the oil and season generously. Place in an oven preheated to 180°C/Gas Mark 4 and roast for an hour, or until the tomatoes are soft and starting to brown.

2. Tip them into a large sieve and rub through with a wooden spoon; discard the skin and pips.

3. Measure the sieved tomato purée, then put it into a wide saucepan with the bay leaf. For every 500ml purée, add 1 heaped teaspoon of soft brown sugar, 1 tablespoon of vinegar and a pinch of mace.

4. Bring to a simmer and cook gently, stirring often, until reduced by between a third and a half to form a thick, glossy sauce – not quite a ketchup, but quite saucy nonetheless. Season to taste and adjust the sugar/ vinegar content too, if you like.

To make the meatballs:

Directions:
1. Put the mince in a mixing bowl with all other ingredients. Season and mix well to combine. Scoop about a tablespoon and using your hands, shape the mixture into balls. Heat oil in a non-stick frying pan and fry the meatballs for 8-10 mins until cooked through. Keep enough portion to be eaten and the rest to be cooled to freeze.

To Serve:
1. Warm enough roast tomato sauce in a saucepan. Tip in some meatballs to warm through. Sprinkle some chopped parsley and serve with cooked spaghetti if desired.

Dinner 3 - Simple Pan Seared Halibut Over Roasted Corn Couscous

Recipe used with permission from Cari of Cari Cooks.

Prep Time: 10 minutes/Total Time: 30 minutes. Serves 4.

Can I get the Recipe Tip: Substitute any firm white fish or even salmon for the halibut if desired.

Ingredients:

4 halibut fillets, 5 - 6 ounces each

sea salt

fresh ground pepper

1 tablespoon grapeseed or vegetable oil

1 1/2 cups vegetable stock (or chicken)

1 cup couscous

1 cup frozen corn, thawed

Directions:

Season halibut with sea salt and a few twists of fresh ground pepper. Set aside.

Bring the stock to boil in a medium pot. Add couscous, stir, return to a boil then remove from heat. Cover and turn the heat off. Let sit 15 minutes.

While the couscous is steaming, place a cast iron or stainless steel pan over medium high heat. Roast corn, 3 - 4 minutes, stirring frequently. Remove corn from the pan and keep warm.

Return pan to medium heat and add oil. Once hot, place halibut in pan and sear, about 3 - 4 minutes, then flip andsear the other side for another 3 minutes or so until opaque.

Dinner 4 - Pasta and Chicken Alfredo

Prep Time: 15 min/Total Time: 5-10 hours depending on temperature setting. Serves 4.

Can I get the Recipe Tip: Try this dish with tender crisp cooked broccoli instead of peas for variety.

Ingredients:

3 Tbsp butter, melted, plus extra for the dish

1 Recipe Quick Alfredo Sauce (See Below) or 2 jars (10 ounces each) prepared sauce

8 ounces farfalle, fettuccine, or your favourite pasta

2 cups cooked diced cooked chicken or turkey, or 1 can (13 oounces) chicken or turkey breast, drained

1 bunch green onions, thinly sliced (white and green parts)

2 cups frozen peas, thawed

1 teaspoon poultry seasoning

1/2 cup seasoned fine bread crumbs

1/2 cup grated Parmesan cheese

Quick Alfredo Sauce

1 package (8 ounces) cream cheese

1 cup milk

4 tablespoons butter

1 cup grated Parmesan cheese

Combine all ingredients in a medium saucepan and place over low heat. Heat until the ingredients are melted and well combined, stirring frequently, approximately 15 minutes. Pour over pasta when needed or refrigerate until ready to use.

Directions:

Preheat the oven to 400 degrees F. Buttrer a deep 3 - quart casserole. Prepare Alfredo sauce and have it ready.

Cook the pasta in a large pot of boiling water for 12 minutes or until just tender but still firm to bite. Drain and transfer to a large bowl. Mix in the Alfredo sauce, chicken, green onions, peas and poultry seasoning.

In a small bowl, mix the breadcrumbs, Parmesan and 3 tablespoons melted butter.

Transfer the pasta mixture to the baking dish. Sprinkle with the crumb mixture. (At this point the casserole can be covered and refrigerated overnight. Add about 10 extra minutes to the oven time.) Bake, uncovered, until the pasta is hot and the topping is golden brown, about 25 minutes.

Dinner 5 - Black Bean Mushroom Burgers

Recipe used with permission from Michelle of Brown Eyed Baker.

Prep Time: 10 minutes/Total Time: 30 minutes. Serves 4.

Can I get the Recipe Tip: Trying to reduce calories? Serve these burgers over a simple spring salad garnished with grape or cherry tomatoes and sliced cucumbers.

Ingredients:

1 Tablespoon canola oil, plus more for brushing

1 cup finely chopped onion

8 ounces cremini mushrooms, finely chopped

1 clove garlic, minced

½ teaspoon cumin

½ teaspoon smoked paprika

4 slices whole wheat sandwich bread, lightly toasted (or store bought bread crumbs)

15-ounce can black beans, rinsed and drained

2 ounces (about ½ cup) shredded cheddar cheese

Salt and freshly ground black pepper

4 English muffins, sandwich pockets, or hamburger buns, split and toasted

Salsa and sour cream, for serving (optional)

Directions:

1. In a large skillet, heat canola oil over medium-high heat. Add onion and cook until golden, about 3 to 4 minutes. Stir in mushrooms, garlic, cumin and paprika and cook until mushrooms have released their juices, about 4 to 6 minutes. Remove from heat and set aside to cool slightly.

2. Tear toasted bread into pieces and place in food processor. Process until broken down into crumbs. Pour the crumbs into a medium bowl. Add the mushroom mixture and beans to the food processor; pulse until combined, but not smooth – leave some chunky bits. Scoop mixture into the bowl with the bread crumbs; add the cheese and season with salt and pepper.

3. Mix ingredients together and divide into 4 equal portions. With dampened hands, shape each portion into four thick patties. Lightly brush each side of all patties with canola oil.

4. Heat a grill, grill pan or skillet over medium heat. Place patties on the surface and cook until thoroughly heated through and the outside has crisped, about 5 minutes per side. Serve burgers on toasted English muffins and topped with salsa and sour cream, if desired.

Snack - Coconut Macadamia Nut Cookies

Prep Time: 45 min/Total Time: 1 hour Makes 2 - 3 dozen cookies.

Ingredients:

1 cup unsalted butter

3/4 cup granulated sugar

1 tsp. pure vanilla extract

1 large egg lightly beaten

2 cups unbleached all purpose flour

1 tsp. baking powder

1/4 cup semi-sweet chocolate, such as Callebaut or Scharffen Berger

1/2 cup chopped macadamia nuts

1/2 cup unsweetened long thread coconut

waxed paper for rolling the cookie logs

parchment paper or Silpat for lining the cookie sheets

Directions:

1. Preheat the oven to 375F. Line 2 cookie sheets with parchment paper, set aside.

2. Beat the butter, sugar and vanilla together until light and fluffy, about 5 minutes. Add the egg and beat in. Stir in the flour, baking powder, chocolate and nuts. Mix to combine well.

3. Divide the dough in half and roll each half into a round cylinder 2 to 3 inches thick, depending on how big you like your cookies. Lay the sheet of waxed paper on your work surface, sprinkle the coconut on the paper and roll the cookie cylinder evenly in the coconut. Wrap the cylinders in paper or plastic wrap and chill for 30 minutes.

4. Cut the cylinders into 1/2 inch discs and place on the cookie sheets. Bake for about 15 minutes or until golden in color.

Dessert - White Chocolate Vanilla Ice Cream

Recipe used with permission from Kate of Framed.

Prep Time: 10 minutes/Total Time: 6 hours. Serves 6.

Can I get the Recipe Tip: Replacewhite chocolate with milk chocolate for a more traditional chocolate ice cream.

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:

1. 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.

2. 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.

3. Place in airtight container and freeze for at least 6 hours or up to 2 weeks.