Muffin-Tin Turkey Meatloaf with Garlic Mashed Potatoes

Image source: delish.com

I admit it. I’m not a huge fan of ground turkey, but I like it when cooked in savory Turkey Chili. Searching for a new recipe for an out of town guest who is a fan, I came across Delish.com’s Muffin-Tin Turkey Meatloaf. Hubby made his yummy mashed potatoes to serve on top. We added roasted cauliflower and broccoli and a side of whole-berry cranberry sauce. The meal was a winner!

Happy cooking, hon.

Muffin-Tin Turkey Meatloaf

Ingredients:

  • cooking spray or baking cups, for muffin tin
  • 2 lbs ground turkey
  • 1/2 cup Italian breadcrumbs
  • 2 large eggs, beaten
  • 1 clove garlic, minced
  • 1 tsp Worcestershire sauce
  • 1 tsp thyme
  • 1 Tbsp tomato paste
  • kosher salt
  • Freshly ground black pepper
  • 1/4 cup ketchup
  • 1 Tbsp brown sugar
  • Freshly chopped parsley, for garnish
  • garlic mashed potatoes, click here for a recipe

Directions:

Yield: 12 mini turkey loafs

Tip: Cook ahead of time, freeze, defrost and re-heat for about 30 minutes on 325 degrees F.

Gluten-Free Women’s Bliss Bites by Aviva Romm

Women’s Bliss Bites, recipe by Aviva Romm.

These may be called “Women’s Bliss Bites,” but guys will enjoy them, too!

My niece (Shout out to the new mom!) wanted to try recipes from Hormone Intelligence: The Complete Guide to Calming Hormone Chaos and Restoring Your Body’s Natural Blueprint for Well-Being by Aviva Romm, MD. I looked up Dr. Romm’s website and I’m a fan. Why? She says, “Being a woman is not a diagnosis.” Love it!

These gluten-free, rich, chocolatey bites are a healthy way to satisfy a sweet tooth. Guess what I’ll be making more of?

Women’s Bliss Bites

Ingredients:

  • 1 1/2 cup walnuts
  • 1/2 cup dates, pitted
  • 2 (or so) Tablespoons almond butter
  • 1/4 cup dark cacao powder (dark unsweetened), plus 1 Tablespoon for dusting
  • 4 level Tablespoons maca powder
  • 1/4 teaspoon cardamom powder
  • 1/4 teaspoon cinnamon powder
  • 1/4  cup coconut flakes, finely ground
  • optional, orange zest

Directions:

  1. In a food processor, grind walnuts until they are close to finely ground. Add dates and grind to from a thicker blend. Add in almond butter and mix until a dough forms. Tip:  A little extra almond butter may be needed to get the dough to form.
  2. In a separate bowl, combine the 1/4 cup cacao powder, cardamom and cinnamon. Pour into food processor and blend.
  3. In a small bowl, prepare the remaining 1 Tablespoon of cacao powder, coconut flakes and orange zest.
  4. Remove blade from food processor, then form round balls using about 1 Tablespoon of “dough” per ball. Roll these in your hands, then roll in the extra cacao powder mixture. Tip:  If dough is still crumbly, add a small amount of warm water to the mixture. Alternately, wet hands to make rolling dough into balls easier.
  5. Place on a platter or into a glass storage container. These can be eaten right away or kept in the fridge for 3-4 days. 

Yield: Approximately 16.

Super Fudgey Brownies

Super Fudgey Brownies featured on my Nerikomi ceramic dishes.

Warning: This recipe produces extremely rich chocolate!

I’ve gotten a reputation. No, not that kind of reputation. I’m known for my delicious brownies. Every time I bake a batch, whether they’re for my own family or to share with others, they get rave reviews. What’s my secret? Wait for it…I add semi-sweet chocolate chips to Duncan Hines brownie mix. That’s it!

If I pinned my self confidence to baking instead of publishing Kidlit, I would walk around with my head held high instead of lamenting that the goals I’ve set for my life’s work have not yet been achieved. But, I digress.

The boxed brownies are so easy and such a hit, I never made them from scratch. Until now. When I realized my cabinet was empty and wanted to serve dessert, I turned to my mother-in-law Cecile’s own famously, delicious, homemade brownies. Yum!

Happy baking, hon!

Super Fudgey Brownies

Ingredients:

  • 1 cup flour
  • 3/4 cup cocoa powder
  • 1/4 teaspoon baking powder
  • 2 cups sugar
  • 3 large eggs
  • 1/2 cup butter, melted (or margarine to make recipe dairy-free)
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla
  • approx. 1/2 cup chocolate chips, melted (I used parve semi-sweet choc. chips)

Directions:

  1. Preheat oven to 375°F. In a 9 x 11 brownie pan, either line bottom w/parchment paper or grease.
  2. Combine dry ingredients.
  3. In a separate bowl, cream sugar and butter with an electric mixer. Add eggs and blend.
  4. Add dry ingredients to sugar/butter mixture. Tip: Pour dry mixture a little at a time and blend.
  5. Pour batter into brownie pan. 
  6. Bake 25-30 minutes, until edges come away from pan. Tip: Take brownies out of oven closer to 25 minutes for extremely fudgey brownies and closer to 30 or a few minutes longer for more formed brownies. Either way, these are rich and chocolatey.

Yield: Depending on how they’re sliced, approximately 15-24.

Brownies are done when edges come away from pan.

Blueberry Protein Breakfast Smoothie

Hon, you know how it goes. This summer, I’ll work out more. This summer, I’ll recharge my mind. This summer, I’ll eat healthier. I’m trying! One of my favorite “this summer” changes is making protein smoothies for breakfast. This recipe by The Nutrition Twins is my favorite!

Is there something you’ve added to your diet or routine that’s made you feel good this summer?


Blueberry Protein Weight Loss Breakfast Smoothie

“Enjoy this sipster for breakfast to take the edge off hunger, prevent overeating, flush bloat and help set your mind & body on the healthy track.” The Nutrition Twins

Serves 1

Ingredients:

  • 1/2 cup frozen blueberries (I often used frozen mixed berries.)
  • 1/2 tbsp almond butter
  • 1/2 cup unsweetend vanilla almond milk (I alternated between almond and coconut milk.)
  • 1 scoop vanilla plant-based protein powder
  • 1/2 teaspoon fresh lemon juice (ok, if not fresh)
  • water to blend
  • Extras: banana, drops of liquid ginger

Directions:

Blend this all together and drink! Enjoy!

Best Black Bean Burgers

Photo courtesy of Sally’s Baking Addiction

I love good veggie burgers but, often, one bite in and they fall apart. There I am making a mess, while attempting to use a fork and knife to eat a crumbling burger.  No more with my new favorite Black Bean Burger recipe thanks to Sally’s Baking Addiction. SBA advises partially drying out the black beans to cook “big, thick, hearty, and flavorful” burgers that can be grilled or baked. Whether they’re eaten on a bun, plain, or on a salad, these delicious veggie burgers are “easy, healthy, satisfying, juicy, spicy and NOT MUSHY!” They were a winner with my family and friends.

Happy cooking, hon!

BLACK-BEAN BURGERS

Ingredients:

  • 2 (14 ounce) cans black beans, drained, rinsed, and patted dry
  • 1 Tablespoon extra virgin olive oil
  • 3/4 cup finely chopped bell pepper (1/2 of a pepper)
  • 1 cup finely chopped yellow onion (1/2 of a large onion)
  • 3 garlic cloves, minced (about 1 Tablespoon)
  • 1 and 1/2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/2 cup bread crumbs or oat flour
  • 1/2 cup feta cheese, optional
  • corn kernels cut off 2 ears cooked corn-on-the-cob, optional (left over from the previous night’s dinner)
  • 2 large eggs (to make vegan & vegetarian, see note)
  • 1 Tablespoon Worcestershire sauce (to make vegan & vegetarian, see note)
  • 2 Tablespoons ketchup, mayo, or BBQ sauce
  • pinch salt + pepper

Directions:

  1. Preheat oven to 325°F (163°C). Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.
  2. In olive oil, sauté chopped pepper, onion, and garlic over medium heat until peppers and onions are soft, about 5-6 minutes. Gently blot some of the moisture out. (My veggies weren’t too liquidy, so I skipped this.)
  3. Place sautéed mixture in a large bowl with remaining ingredients (cumin, chili powder, garlic powder, smoked paprika, bread crumbs, cheese, eggs, Worcestershire, ketchup, salt, and pepper). Add beans. In a food processor, pulse everything together. (Tip: you may need to process mixture in small batches.) Alternately, the bean/veggie/spice mixture can be mashed with a fork. Either way, don’t completely mash the beans. Leave some larger chunks of beans to create a “bulky and satisfying texture.”
  4. Form into patties– about 1/3 cup of mixture in each. Shape the black bean burgers however large or small desired, keeping in mind the larger they are, the more unevenly they’ll cook. To bake: Place patties on a parchment paper lined baking sheet and bake at 375°F (191°C) for 10 minutes on each side, 20 minutes total. To grill: Place patties on greased aluminum foil and grill 8 minutes on each side. “Generally, black bean burgers should grill on medium-high heat about 350°F (177°C) – 400°F (204°C).”
  5. Serve with favorite toppings. Store leftovers in refrigerator for up to 5 days.

Yield: 6 to 7 burgers

Notes:

  1. Freezing Instructions: Stack cooked or uncooked patties between parchment paper in a freezer container or zipped-top bag. Thaw in refrigerator and reheat or, if uncooked, cook according to instructions above. Thawing can be skipped; just cook from frozen for an extra couple minutes.
  2. Vegan & Vegetarian: Since Worcestershire sauce is not vegan or vegetarian, leave out or replace with a condiment such as BBQ sauce. To make burgers vegan burgers, (1) leave out the Worcestershire sauce or replace with favorite vegan condiment, (2) leave out the cheese, and (3) replace the eggs with 1/3 cup mashed sweet potato.
  3. Creative Toppings:  For a light lunch, skip the bun and eat on a salad. Creative toppings ideas are mashed avocado + caramelized onion, pepper jack cheese + spicy mustard + sweet pickles, herbed goat cheese + roasted red peppers, sriracha + sautéed mushrooms, mozzarella + pesto, corn salsa + cheddar cheese, or even chunky mango guacamole, BBQ sauce + Swiss cheese + grilled pineapple

Toll House Chocolate Chip Cookies

merlin_150672999_92f7eb0d-5f5c-4fe0-baa4-8935414e67d2-articleLarge
Image c/o Julia Gartland for The New York Times. Food Stylist: Liza Jernow.

Does the world need more Chocolate Chip Cookie recipes? Yes, yes, it does! 

“Our 11 Best Chocolate Chip Cookie Recipes,” a compilation by Margaux Laskey for the The New York Times, is now saved on my computer because, Hon, you can bet I’ll be working my way down the list. I tried the Toll House Chocolate Chip Cookie recipe, attributed to Ruth Wakefield, the 1930’s inventor of the chocolate chip cookie, who ran the Toll House Inn, a popular restaurant in eastern Massachusetts, with her husband.

Using an ice pick, Wakefield broke a semisweet chocolate bar into little bits, mixed them into brown-sugar dough, and the chocolate chip cookie was born. In 1939, she sold Nestlé the rights to reproduce her recipe on its packages (reportedly for only $1) and was hired to write recipes for the company, which supposedly supplied her with free chocolate for life. This recipe is very close to Mrs. Wakefield’s original (hers called for a teaspoon of hot water and 1/2-teaspoon-sized cookies), and the one you’ll still find on the back of every yellow bag of Nestlé chocolate chips.

Toll House Chocolate Chip Cookies 

Ingredients:

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter (2 sticks), softened
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups/12 ounces semisweet chocolate chips
  • 1 cup chopped nuts (optional)

Directions:

  1. Combine flour, baking soda and salt in small bowl.
  2. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition.
  3. Gradually beat in flour mixture. Stir in chocolate chips and nuts, if using. Drop by rounded tablespoon onto ungreased baking sheets.
  4. Refrigerate for about an hour. (Tip: I usually refrigerate my dough before forming balls–it can be done either way.)
  5. Bake at 375 degrees F for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Yield:  approximately 5 dozen

Roasted Cauliflower with Date-Parsley Gremolata

Shout out to my daughter Morgan and her new cookbook Eating Out Loud, Bold Middle Eastern Flavors for All Day, Every Day by Eden Grinshpan. I love it when Morgan cooks dinner!

Of the cauliflower– ‘Its deep, roast-y deliciousness is the perfect counterpoint to the sweet, herbaceous date-parsley gremolata. You are going to be blown away by how much brightness you get from the preserved lemon and how the dates balance the tartness with their dense texture.”Of the cauliflower– “Its deep, roast-y deliciousness is the perfect counterpoint to the sweet, herbaceous date-parsley gremolata. You are going to be blown away by how much brightness you get from the preserved lemon* and how the dates balance the tartness with their dense texture.’

Eating Out Loud by Eden Grinshpan

Roasted Cauliflower with Date-Parsley Gremolata

Roasted Cauliflower

Ingredients:

  • 1 large head of cauliflower, cut into florets
  • 2 Tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons kosher salt

Gremolata

  • 1/2 cup chopped pitted Medjool dates (about 5)
  • 1/2 cup chopped fresh parsley
  • 1/4 cup extra-virgin olive oil
  • 1 Tablespoon red wine vinegar
  • approx. 1/2 lemon juice, squeezed from fresh lemon (*The recipe calls for preserved lemon, but Morgan used freshly squeezed lemon juice.)
  • 1 garlic clove, minced
  • 1 teaspoon kosher salt

Directions:

  1. Roast the cauliflower: Preheat oven to 500 degrees F.
  2. In a large bowl, toss the cauliflower with the olive oil and salt. Spread the mixture on a baking sheet (or two-you want to make sure the florets have room to breathe so that they get cartelized and crispy instead of steamed) and roast until the cauliflower is golden brown, 20 – 25 minutes.
  3. Make the gremolata: In a large bowl, mix together the dates, sparsely, olive oil, vinegar, lemon juice, garlic, and salt. If making this ahead, leave out the vinegar until just before you serve.
  4. Scatter the gremolata over the roasted cauliflower and serve.
  • Yield: Serves 4.

Passover Seder, Easy Charosets Recipe

Charosets and desserts are usually my contribution to our extended family’s Passover seder. But, due to the pandemic and worry over COVID, this is the second year we aren’t all gathering. I always thought Charosets on the seder plate was a representation of mortar enslaved Jews used to when they were forced to build those gorgeous pyramids in Egypt. Little did I know there this dish’s significance was up for discussion!

Meaning 

Charoset (חֲרֽוֹסֶת, pronounced ha-row-sit) is a sticky, sweet symbolic food that Jews eat during the Passover seder every year. The word chariest derives from the Hebrew word cheres (חרס), which means “clay.” 

In some Middle Eastern Jewish cultures, the sweet condiment is known as halegh.

Origins 

Charoset represents the mortar that the Israelites used to make bricks while they were slaves in Egypt. The idea originates in Exodus 1:13–14, which says,

‘The Egyptians enslaved the children of Israel with back-breaking labor, and they embittered their lives with hard labor, with clay and with bricks and with all kinds of labor in the fields—all their work that they worked with them with back-breaking labor.’

The concept of charoset as a symbolic food first appears in the Mishnah (Pesachim 114a) in a disagreement between the sages about the reason forcharosetand whether it is a mitzvah (commandment) to eat it at Passover.

According to one opinion, the sweet paste is meant to remind people of the mortar used by the Israelites when they were slaves in Egypt, while another says that the charoset is meant to remind the modern Jewish people of the apple trees in Egypt. This second opinion is tied to the fact that, supposedly, the Israelite women would quietly, painlessly give birth beneath apple trees so that the Egyptians would never know that a baby boy was born. Although both opinions add to the Passover experience, most agree that the first opinion reigns supreme (Maimonides, The Book of Seasons 7:11).

by Ariela Pelaia, Learn Religions, June 25, 2019

Charosets

Ingredients:

  • 2 cups walnut pieces (or finely ground walnuts)
  • 3 large apples
  • 4 Tablespoons sweet red wine, or to taste
  • 4 Tablespoons honey, or to taste
  • 1/2 teaspoon ginger, or to taste
  • 4 teaspoons cinnamon, or to taste
  • dash nutmeg

Directions:

  1. In a food processor, process walnuts until finely ground, then transfer to a mixing bowl.
  2. Peel apples, core and cut into quarters. Process in food processor until finely chopped. Place in mixing bowl.
  3. Add remaining ingredients. Combine well and taste to correct seasonings.

Passover Apple Cake

Passover starts Saturday, March 27, 2021 and the entire holiday is focused on food! There’s what we can’t eat:  bread and anything that can rise bread-like, such as corn. And there’s what we can eat:  matzah, better known as crunchy cardboard (unless it’s soaked in eggs and milk and fried into Matzah Brei). Recipes that turn matzah meal, cake meal, and other Passover products into something edible–maybe even delicious–are coveted and shared. I substituted flour for matzah meal and converted an Apple Cake recipe to Pesadich, the term for food that’s allowed during the holiday.

If I have time in between cleaning out my fridge and cabinets and cooking for the holiday, I’ll post more recipes.

Hag Semach or Happy Holiday, Hon!

To make enough Apple Cake for 12 people, I tripled the ingredients, listed below, and added two batters-worth to a bundt cake pan and one batter-worth to the recommended 8″ x 8″ cake pan so that there will be enough dessert for 12 people.

Passover Apple Cake

Ingredients:

  • Nonstick cooking spray
  • 1 1/2 cups sugar (I divided this into 3/4 cup granulated sugar to be mixed with eggs and 3/4 cups combo granulated sugar and brown sugar to be mixed with spices.)
  • 3/4 teaspoon freshly ground nutmeg
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon allspice (It may have been redundant to add this, but I had it in the house, so figured why not?)
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon ground cloves
  • 1/2 cup coarsely chopped walnuts or pecans
  • 3 large eggs, room temperature
  • 1/3 cup vegetable oil, plus more for baking dish
  • 5 medium apples, such as Golden Delicious or Crispin, peeled, cored, halved, and cut into 1/4-inch-thick slices (about 5 cups)
  • 3/4 cup matzo cake meal (I ran out of matzo cake meal, so I added rice flour to make up the difference.)
  • 1/3 cup raisins (optional)

Directions:

  1. Preheat oven to 350 degrees with a rack set in the center. Lightly spray an 8-inch-square glass baking dish with cooking spray; set aside. (I used a metal, square baking dish.)
  2. Mix together walnuts, 3/4 cup sugar (combo granulated and brown sugar), nutmeg, cinnamon, ginger, allspice, cardamom, and clover in a medium bowl; set aside.
  3. In the bowl of an electric mixer fitted with the whisk, beat eggs on medium speed until well combined. Slowly beat in remaining 3/4 cup granulated sugar, 2 tablespoons at a time, until mixture is thick and foamy. With the mixer running, slowly pour in oil. Scrape down the sides of the bowl as necessary. Stir in matzo cake meal.
  4. Pour half of the batter into prepared cake pan. Add a layer of apples (just add them haphazardly), sprinkle raisins and half of the walnut/spice mixture. Pour remaining batter in pan. Top with remaining apples and sprinkle remaining walnut/spice mixture over apples.
  5. Transfer cake to oven and bake until the sides of the cake pull away from the baking dish very slightly and topping begins to caramelize, about 1 hour and 15 minutes. Remove cake from oven and let stand for several hours until completely cool, before cutting. Keep cake covered tightly with plastic wrap for up to 2 days, as the flavor improves with age.

Yield: Makes one 8-inch square cake.