Really Hearty Plant Based Burger

First off, thank you to everyone at Impossible Foods for making the amazing Impossible Burger(TM) and letting everyone know that a really good plant based burger is doable. An Impossible Burger at a restaurant that serves them is great (and you should get one if you can), but I couldn't get one this weekend and decided to try my own. Mine is not as good as the original, but it sure hits all the right notes--I get the meaty texture and almost 'aged beef' flavor from the tempeh, the mineral-y taste from the beets and a crust and moisture from the coconut oil. PS-sorry about the photo quality today-not my best. 

Ingredients (serves 8):

For the fat:

¼ cup coconut oil, well chilled

For the binder:

1 tablespoon ground flax seed

3 tablespoons water

¼ cup potato starch (like Bob’s Red Mill®)

¼ cup water

For the spice mixture:

½ teaspoon granulated garlic

½ teaspoon paprika

1 teaspoon nutritional yeast

½ teaspoon salt

½ teaspoon ground black pepper

½ teaspoon granulated onion

For the base:

24 ounces plain tempeh (3 8-ounce packages)

4-6 slices beets from a 15 ounce can (not pickled beets)

5 Tablespoons beet juice (from the same can)

1 Tablespoon tomato paste

1 teaspoon coconut aminos (optional, but this has umami like soy sauce does)

2 Tablespoons canola or olive oil for cooking, divided

Directions:

For the fat: Scrape a fork across the cold coconut oil until you have ¼ cup of flakes. Place in the fridge until needed.

For the binder: Combine the flax seed and 3 Tablespoons water together and chill in the fridge for at least 5 minutes. Stir in the potato starch and the remaining ¼ cup of water. Stir well and set aside.

For the spices:

Combine all ingredients and set aside.

For the binder:

Break up the tempeh and put it in the food processor along with the beet slices, beet juice, tomato paste and coconut aminos, if using.

Combine:

To the base, add the binder, the spices and the fat. Stir well until you can grab a handful and it holds its shape. If it breaks apart, just add water, 1 Tablespoon at a time. Form into 8 patties.

Cook: Preheat a cast iron or non-stick skillet to medium and add 1 Tablespoon canola or olive oil. Cook the patties, in batches, for about 4 minutes per side, using the rest of the canola or olive oil.

Serve with your favorite burger toppings.

Cheesy Spaghetti Squash with Bacon and Mushrooms

I love mushrooms, onions, bacon and Swiss cheese. I can’t help it. This recipe gives me everything I want in a comforting meal with very little guilt. It’s creamy, it’s filling, and it tastes wonderful.

Ingredients (serves 4):

1 medium spaghetti squash

Cooking spray

2 teaspoons vegetable oil

2 cups sliced mushrooms

1 shallot, finely chopped

5 strips chicken bacon (or any microwave ready bacon), diced

4 Laughing Cow light original Swiss cheese wedges

Salt and pepper to taste

¼ cup warm water

Directions:

Preheat oven to 350 degrees F. Line a baking sheet with foil or parchment. Cut the squash in half and remove the seeds. Spray the insides of the squash with cooking spray and place cut side down on the baking sheet. Cook in the oven for 40 minutes. Remove and flip the spaghetti squash over to cool until it is easy to handle.

Meanwhile, heat the oil over medium low heat in a large skillet. Toss in the mushrooms and shallots and cook, stirring often, until the veggies are soft, about 10 minutes. Add in the diced bacon. If you want to serve this to company, pull out some of the mushrooms and bacon when they are cooked to put on top of the dish when you plate.

Use a fork to scrape the insides of the spaghetti squash into strands and add the strands to the skillet with the veggies and bacon. If you want to serve this to company, pull out some of the mushrooms and bacon to put on top of the dish when you plate.  

Keeping the heat on medium low, add in the cheese wedges and stir until the cheese melts, adding the warm water to keep the sauce loose. Taste and add salt and/or pepper to taste. Serve hot with a bit of fresh parsley on top.

Kate’s Sausage Stuffed Poblanos

My sweet friend Kate was recently telling me how she and her husband are finding creative new ways to eat healthy and told me about how she stuffed poblanos with turkey sausage and I couldn’t get that out of my mind, so I had to do a riff on that. Instead of using rice as a binder, like I would for other stuffed peppers, I’m adding an egg white and some grated parmesan to make the filling hold together nicely. Kate’s husband is right-this tastes just like a sausage pizza, minus the guilt!

Ingredients (serves 4 as an appetizer, 2 as a main):

2 large poblano chiles

2 teaspoons olive oil

½ cup diced onion

1 cup diced zucchini

1 cup diced mushrooms

½ cup diced red bell pepper

1 teaspoon dried Italian herbs

Salt and pepper to taste

2 sweet Italian chicken sausages (I used Al Fresco™) brand

½ cup marinara, plus a little more for the plate, if you wish

1 egg white

2 Tablespoons grated parmesan cheese

¼ cup low fat shredded mozzarella (I’m using fat free because it is what I have)

Directions: Preheat oven to 350 degrees F. Line a baking sheet with parchment and set aside.

Cut the poblanos in half lengthwise, all the way through the stem. Remove the seeds and veins, trying to keep the stem intact to help hold in the filling. Place the poblanos on the baking sheet.

In a large skillet, heat the oil on medium heat. Add the onion, zucchini, mushrooms, bell pepper and Italian herbs. Add in salt and pepper to taste.

Cook on medium for about 5-8 minutes or until the veggies are soft. Remove from heat and let cool slightly.

Diced the sausages and add those to the veggie mixture. Add in the marinara, stir, and then add the egg white and parmesan.

Stuff the sausage mixture into the poblanos (tip: if you gently spread the peppers out with one hand, you can put more stuffing in) and top with a bit of mozzarella.

Bake for 20 minutes or until the cheese is melted.

To serve, place a bit of extra marinara on a plate and top with 1 or 2 poblano halves.  

Garlicky Chicken Pasta with Vegetables and Lemon-Parmesan Breadcrumbs

Sorry for the long title, but I wanted people to know what was in the dish. This one is savory and comforting and sprightly at the same time with fresh lemon zest and fresh parsley. My favorite part is when the lemon zest, parsley and breadcrumbs meet the hot pasta-it just smells so good! There are so many different ways you could go with this. Want it creamy? Toss in a few ounces of cream cheese and grated parm to the sauce. Want it vegetarian? Leave out the chicken and sub veggie broth for chicken broth.

Ingredients:

Chicken:

2 Tablespoons olive oil

1.25 pounds skinless boneless chicken thighs (about 5 thighs)

Pepper and garlic salt to taste

Pasta:

12 ounces long pasta (spaghetti, linguine, fettucine, whatever)

Sauce:

¼ cup dry white wine

1 Tablespoon butter

3 cloves garlic, minced

2 cups chicken broth

1 cup baby spinach leaves

5 asparagus spears, chopped

1 cup sliced mushrooms

Breadcrumbs:

2 Tablespoons butter

½ cup seasoned dry breadcrumbs

½ teaspoon grated lemon zest

1 to 2 Tablespoons fresh parsley, chopped

¼ cup grated parmesan

Directions:

Chicken: Heat oil on medium heat in a deep skillet. Open up the chicken thighs and sprinkle with pepper and garlic salt. Cook on medium about 5 minutes per side—you don’t want to crowd the pan, so you might want to do two batches. Check to make sure that the thighs are cooked through. Remove to a plate.

Sauce: Reduce the heat on the skillet used for the chicken to medium low. Add white wine and stir to scrape up any bits. Add 1 Tablespoon butter and minced garlic. Cook for just a minute until the garlic is fragrant but not burnt. Add in the chicken broth, spinach, asparagus and mushrooms. Bring to a boil and then reduce to a simmer. Let cook for about 10 minutes.

Pasta: Prepare pasta according to directions. Reserve ½ cup pasta water and then drain. Add the pasta to the sauce and cook for about 8 minutes until well combined. Add reserved pasta water if the pasta looks dry.

Breadcrumbs: In a microwave safe bowl, melt butter in the microwave (usually about 2-3 minutes on 50% power-check at 2 minutes and add another minute if needed). You may want to cover the bowl with waxed paper to prevent splatters. Stir the breadcrumbs into the melted butter and then add the parmesan, parsley and lemon zest.

Assembly: Place the pasta on plates and then slice the chicken. Place slices of chicken over the pasta and sprinkle with breadcrumbs.

Dry Brined Turkey Thighs

I’ve been a fan of wet brining poultry and pork (soaking for a time in a salt water mixture) for years, but I wanted to give dry brining a shot. All that means is that the meat is covered in a salt mixture and left uncovered in the fridge for a while. The salt and other seasonings actually get pulled into the meat this way and also create a great coating. This is so simple, so quick to do, and doesn’t require boiling and a huge tub like wet brining does. Note: this is on the salty side when cooked, so if you don’t favor that, just rinse off the dry brine and pat dry before putting the thighs in the oven.

Ingredients:

2 Tablespoons kosher salt

1 teaspoon freshly cracked black pepper

1 ½ teaspoons poultry seasoning

3-3 ½ pounds fresh turkey thighs

Directions:

Mix the salt, pepper and poultry seasoning together in a small bowl. Line a rimmed baking sheet with foil or parchment.

Place the turkey thighs on the prepared baking sheet and sprinkle liberally with the salt mixture. Turn the thighs so that they are skin side up. Place, uncovered, in the refrigerator for up to 24 hours (overnight is fine).

Preheat the oven to 350 degrees F. Place the baking sheet with the turkey in the oven on the middle rack. Roast until the turkey thighs are at 165 degrees F (about 1 ½ to 2 hours).

Remove and let rest for 15 minutes before carving.

Cheese and green onion cornbread

I love cornbread—I really do. This time around, I was looking for a cornbread that would not only hold together well and could be toasted, but also one that could serve as a meal. This one meets my goals.

Ingredients:

Vegetable cooking spray

1 Tablespoon corn meal

2 boxes Jiffy(TM) corn muffin mix

1 (15 ounce) can creamed corn

2 eggs

1 ½ cups buttermilk

3 green onions, chopped

1 cup shredded cheddar

Directions: preheat oven to 350 degrees F. Spray a loaf pan with cooking spray and sprinkle in the corn meal. Shake the pan so that the corn meal evenly coats the bottom and sides of the loaf pan. Discard any excess and set the pan aside.

In a large mixing bowl, stir together the corn muffin mix, corn, eggs, buttermilk, green onions and cheddar cheese. Pour into the prepared loaf pan and bake for 1 hour.

Remove from the oven and let cool in the pan for 30 minutes. Remove from the pan and cut into thick slices.

If you want the slices toasted, spray a non stick skillet and toast the slices for 5 minutes per side on medium heat.

Serve with honey, hot honey, butter, or pepper jelly.

Zucchini, Corn and Green Chile Casserole

So, a local store just got in a huge shipment of Hatch green chiles. I bought as much as I could, charred them on the grill and needed to add them to something right away because they are that good. Feel free to play with this recipe-maybe you want buttered crumbs on top or to throw some ham or beans in there to make it a complete meal.

Ingredients:

3 cups grated zucchini (or yellow squash or a combination)

1 teaspoon salt

2 eggs

½ cup half and half or milk

¾ cup crushed buttery crackers (like Ritz™) or saltines

1 (15 ounce) creamed corn

1 cup low fat shredded cheddar, divided

1 cup low fat mozzarella (or Jack cheese), divided

½ cup chopped onions

1 cup mild green chiles (drained if using canned)

½ teaspoon salt

½ teaspoon pepper

Directions: Spray a 8 by 10 inch casserole with cooking spray and set aside. Preheat oven to 350 degrees F.

Place the zucchini a colander in the sink and sprinkle with the 1 teaspoon of salt to draw out moisture. Let sit 10 minutes and then squeeze all the excess liquid out.

In a large bowl, whisk together the eggs, milk, crushed crackers, creamed corn, ½ cup cheddar and ½ cup mozzarella. Stir in the onions, green chiles, salt and pepper.

Pour the mixture into the prepared dish and sprinkle with the remaining ½ cup of cheddar and ½ cup of mozzarella.

Bake for 45 minutes or until the sides are bubbly. Let rest 10 minutes before serving.

30 Minute Lemon Chicken

This has been one of my favorite things to make lately—there is just so much flavor! The chicken is juicy and the lemon makes it pop.  PS-I eat the lemon slices with the chicken, but you don’t have to. Quick and easy recipe=quick and easy intro.

Ingredients:

3 boneless, skinless chicken thighs, opened up if rolled

Salt and pepper to taste

½ teaspoon Aleppo or red pepper flakes (optional)

2 teaspoons canola oil

1/3 cup chicken broth

1 small lemon, thinly sliced and seeded

Directions: Season both sides of the chicken with salt, pepper and pepper flakes, if using.

Heat a cast iron skillet over medium heat and add the oil.

Place the chicken in the skillet and cook for 7 minutes or until golden on one side.

Turn the chicken, add the broth and lemon. Cook for another 7 minutes.

Turn the chicken again. Cook for another 9 minutes.

Turn the chicken one more time and cook for another 6 minutes or until a meat thermometer registers 165 degrees F.

Hearty Ratatouille

  

This casserole is full of the goodness of summer and is substantial enough to be a meal all on its own. It is very much a heartier ratatouille and one that tastes even better the day after you bake it, making it great for days when you don’t feel like heating up the kitchen. The added layer of croutons not only adds flavor and substance, they soak up the juices of the roasted vegetables so you get even more of their flavor. You will probably have left over garlic oil, herb/salt blend, and sliced veggies that you can use for other dishes.  

Ingredients:

Garlic oil:

½ cup extra virgin olive oil

1 or 2 large cloves of garlic, smashed

Herb and salt blend:

2 Tablespoons kosher salt

2 teaspoons freshly cracked black pepper

2 teaspoons fresh thyme leaves (or 1 teaspoon dried)

1 teaspoon dried marjoram

Tomato sauce:

1 (15 ounce) can tomato sauce

2 Tablespoons tomato paste

½ cup diced white onion

1 teaspoon herb and salt blend

1 teaspoon garlic oil

1 cup herb seasoned croutons

1 eggplant, thinly sliced

1 yellow squash, thinly sliced

1 zucchini, thinly sliced

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 green bell pepper, thinly sliced

6 slices or balls of fresh mozzarella

Cooking spray

Directions:

Make garlic oil by stirring the smashed garlic clove in the olive oil. Let stand at room temperature for at least 30 minutes. Discard the garlic clove (or mash it and leave it in—I’m not that brave).

Make herb and salt blend by combining the ingredients in a small dish. Set aside.

Preheat oven to 350 degrees Fahrenheit. Spray a casserole dish with cooking spray (mine is 11x9 inches).

Make the tomato sauce by mixing the tomato sauce, tomato paste, onion, 1 teaspoon of herb and salt blend and 1 teaspoon of garlic oil. Spread in the bottom of the prepared casserole dish.

Top the tomato sauce with the herb croutons.

Layer the vegetables in the casserole in any way you want-I start out in my hand with a slice of eggplant, then zucchini, yellow squash and slices of bell peppers and then sliding them into the dish from my hand. Repeat, making rows of vegetables, until the casserole is full.

Sprinkle more of the herb and salt blend over the top of the veggies, poking some down in between slices.

Place bits of fresh mozzarella between slices.

Drizzle a little of the garlic oil over the top of the casserole and spray lightly with cooking spray just to make sure the veggies don’t dry out. Place a sheet of parchment over the top.

Bake for 45 minutes. Remove the parchment paper and bake for another 30 minutes or until the vegetables are tender when pierced with a knife.

Let cool for 15 minutes at room temperature and serve.

Smoked Salmon, Goat Cheese and Asparagus Quiche

Here is a seriously wonderful dish for early spring. This quiche is light and creamy and works well for breakfast, lunch or dinner. I'm kind of tickled with how decadent it turned out using lighter ingredients, but please feel free to use all whole eggs, regular half and half, etc. 

Ingredients:

Cooking spray

1 ½ cups egg substitute

3 large eggs

½ cup fat free half and half

2 Tablespoons light sour cream

Salt and pepper to taste

½ teaspoon herbs de Provence

½ cup sliced leeks

1 Tablespoon fresh chives, chopped

1 green onion, chopped

1 Tablespoon fresh dill, chopped

5 or 6 thin stalks of asparagus, cut into 1 inch pieces, tops reserved

1/3 cup crumbled goat cheese

3 ounces smoked salmon, cut into thin strips

Directions: Coat a deep 9 inch pie plate with cooking spray and set aside. Preheat oven to 350 degrees F.

In a large mixing bowl, whisk together the egg substitute, eggs, half and half, sour cream, salt, pepper, and herbs.

Stir in the leeks, chives, green onion, dill, and the diced asparagus stalks (we’ll use those reserved tops in a minute).

Pour the mixture into the pie pan (I like to set it on a baking sheet to catch any drips) and then place the salmon, goat cheese and asparagus tips on top, pushing down lightly so that the ingredients are partially submerged, but you can still see they are in there. Spray the top of the quiche lightly with cooking spray.

Bake for 45-50 minutes or until a toothpick stuck in the center comes out clean and the quiche doesn’t jiggle.  Remove from the oven and let cool for 15 minutes before slicing.

Light and Cheesy Vegetable Gratin

Winter doesn’t want to let go here, so something creamy and cheesy fits the bill. This is a lot lighter than mac and cheese or potatoes gratin, but still warm and filling. The beauty of this is that you can change out the veggies with whatever you have like broccoli instead of cabbage.

Ingredients:

For the sauce:

2 Tablespoons light margarine

2 Tablespoons all-purpose flour

2 cups low fat milk

½ teaspoon salt

½ teaspoon pepper

¼ teaspoon ground nutmeg

½ cup fat free shredded mozzarella

½ cup shredded gruyere or Swiss cheese

For the vegetable mixture:

Cooking spray

2 teaspoons canola oil

3 slices ready cook turkey bacon, chopped

1/3 cup diced onion

1 garlic clove, minced

½ cup chopped cabbage

1 (16 ounce) package frozen cauliflower florets

5 ounces spinach (I used ½ of a 10 ounce package of frozen cut leaf spinach, thawed)

1 cup chopped mushrooms

1/3 cup shredded parmesan cheese

Directions: Preheat oven to 350 degrees F and spray a 3 quart casserole dish with cooking spray. Set aside.

Sauce: In a medium saucepan, melt the margarine over medium heat and then stir in the flour. Cook for 2 minutes and then slowly whisk in the milk. Season with salt, pepper and nutmeg and bring to a boil. Boil for two minutes, whisking constantly and then turn the heat to low.

Whisk in the mozzarella and Swiss, adding just a bit at a time and stirring until each bit is melted before adding another. When all of the cheese is melted, remove from the heat and set aside while you prepare the vegetable mixture.

Vegetable mixture: Spray a large, deep skillet or wok with cooking spray and add the canola oil over medium heat. Add in the onion and cook for 3 minutes or until the onion begins to get soft. Add in the garlic and cook for a minute. Toss in the chopped turkey bacon and then add in the cauliflower, spinach, cabbage and mushrooms. Cook, stirring often, for about 7-12 minutes or until all the vegetables are soft and the mixture is fragrant.

Stir the sauce into the vegetable mixture and pour into the prepared casserole dish. Sprinkle the top with parmesan.

Bake for 30 minutes or until the sides are bubbling and the top is slightly golden.

Lower Fat Swedish Meatballs

I have a few preferences when it comes to Swedish Meatballs. I think that all of the flavor should be in the meatballs to begin with and the sauce should just be the drippings from the meatballs with a little broth and half and half. I think that the meatballs should be perfectly soft and smooth, so I use grated onion and a little half and half and then really knead the mixture to get a consistently smooth meatball. I think it also helps to chill the dough to let everything combine before cooking. A little espresso powder in there gives the meatballs more depth.

Ingredients (makes about 55 small meatballs):

2 slices bread (I’m using Healthy Life® white bread)

1/3 cup fat free half and half

1 pound lean ground beef (93% lean, 7% fat)

1 pound ground turkey breast

1 egg

1/3 cup fat free half and half

1 teaspoon beef base (like Better than Bouillon®)

1 teaspoon Worcestershire

1/3 cup grated onion

Fresh cracked black pepper, to taste

1 teaspoon salt

½ teaspoon instant espresso powder (optional)

1 Tablespoon fresh parsley, chopped fine (or 2 teaspoons dried)

½ teaspoon allspice

½ teaspoon ground nutmeg

Cooking spray

1 cup beef broth

1/2 cup fat free half and half

Directions:

In a small bowl, tear the bread into tiny bits and add 1/3 cup fat free half and half. Set aside.

In a large bowl, combine the beef, turkey, egg, 1/3 fat free half and half, beef base, Worcestershire, grated onion, pepper, salt, espresso powder, parsley, allspice and nutmeg. Get in there with your hands and knead the meatball mixture for at least 4 minutes, until everything is completely soft, smooth and blended. You shouldn’t see any bits of beef or turkey or onion or bread—maybe just a few flecks of parsley here and there.

Chill the meatball mixture for 30 minutes.

Coat a large skillet with cooking spray and heat over low to medium-low heat. Working in batches and with dampened hands, roll the meatball mixture into golf ball size rounds and cook in the skillet about 5-7 minutes. Turn (I use two teaspoons to make sure they don’t break apart) and cook another 7 minutes. Your timing may be different than mine—break a meatball open to make sure it is cooked through before removing the batch from the skillet. Also, you may need to re-coat the skillet with cooking spray between batches, or you may want to add a few teaspoons of beef broth to the bottom of the skillet.

Remove each batch to a plate and continue until all the meatballs are done. Leaving the drippings in the pan, slow add the beef broth, scraping up the bits on the bottom of the skillet. Add in the last 1/2 cup of fat free half and half. Bring to a boil for 1 minute and add the meatballs back in. Cook, at a boil, for another 5 minutes, turning the meatballs into the sauce from time to time. Turn off the heat and serve hot.

Note: You may have too many meatballs to add them all back into the skillet. In that case, put the meatballs into a large serving dish and spoon the sauce over. Personally, I’m saving some of the un-sauced meatballs in the fridge to add to a Japanese style broth and vegetable soup later in the week.

Italian Baked Cauliflower Bites with Rustic Tomato Soup

I don't have much to say here--these little bites are crispy on the edges and soft and pillowy on the inside. Perfect for dipping in a simple tomato soup or some marinara. Or hot sauce--whatever works for you. These look like I had them on a griddle pan, but my parchment sheets were just a little crinkly. 

Ingredients (serves 4):

Italian Baked Cauliflower Bites:

½ cup garbanzo bean flour

¾ cup buttermilk

1 Tablespoon Italian seasoning

½ teaspoon garlic salt

1/3 cup grated parmesan cheese

1 medium head cauliflower, cut into 2 inch pieces (about 3-4 cups of pieces)

Rustic Tomato Soup:

2 cups light chicken or vegetable broth, divided (now is not the time for the ‘hearty’ stocks-it will mask the tomato flavor)

½ of a medium white onion, diced

½ teaspoon garlic salt

1 (28 ounce) can crushed tomatoes

1 Tablespoon tomato paste

1 teaspoon red wine vinegar

Directions: Preheat oven to 400 degrees F. Line two baking sheets with parchment paper and spray the parchment with cooking spray.

For the cauliflower bites:

In a medium mixing bowl, whisk together the garbanzo bean flour, buttermilk, seasonings and parmesan to make a batter. Toss the cauliflower pieces into the batter and remove the pieces one at a time, letting any excess batter drip off. Place the coated cauliflower on the baking sheets and spray the tops with cooking spray. Bake for 40 minutes, flipping halfway through. The edges should be just turning golden brown.  Remove from the oven and let cool for 5 minutes.

For the soup:

Put ¼ cup of the broth in a medium saucepan and warm over medium heat. Add the onions and garlic salt and cook about 5 minutes until the onions are tender. If the onions get dry, add a little more broth. Add the remaining broth, crushed tomatoes, tomato paste and red wine vinegar to the pot. Cook for 15 minutes.

Serve the cauliflower bites with a side of tomato soup for a really warm and comforting meal.

Easy Turkey Meatloaf Squares

My momma done told me…if you want to keep a meatloaf moist, you need to skip the oatmeal or breadcrumbs because they are just too dry. That is especially true if you are using ultra lean turkey breast. Instead, make a panade, which is just a fancy term for bread soaked in milk and then squeezed until almost dry. I really like baking this in a baking pan because it cooks faster, has more crispy edges and can easily be cut into squares for a sandwich filling.

Ingredients (serves 8):

2 slices bread

1/3 cup milk

2 pounds ground turkey breast

1 egg

½ cup chopped onion

½ cup chopped mushrooms

¼ cup chopped celery

¼ cup chopped red bell pepper

1/3 cup frozen spinach, thawed

1 carrot, diced

2 teaspoons Worcestershire

1 teaspoon salt

½ teaspoon pepper

1 teaspoon Montreal steak seasoning (optional)

Topping:

1/3 cup ketchup

1 teaspoon dry mustard

1 teaspoon Worcestershire

Directions: Preheat oven to 350 degrees F. Spray a 13x9 baking pan with cooking spray and set aside.

In a large bowl, combine the ground turkey, egg, onion, mushrooms, celery, bell pepper, spinach, carrot, Worcestershire, salt, pepper and steak seasoning (if using).

Pour the meatloaf mix into the prepared baking pan and bake for 30 minutes. Holding the pan with an oven mitt, hold the loaf with a wide spatula and drain/discard any liquid over the sink.

Make the topping by stirring together the ketchup, dry mustard and Worcestershire.

Spread the topping over the meatloaf and bake for another 15 minutes.

Quinoa and Veggie Breakfast Bake

I’ve lost some weight and someone recently asked me what kept me feeling full. As trendy as it might be, quinoa keeps me full. This bake has protein, fiber, loads of veggies, tastes delicious and can be made ahead so breakfast is ready for the whole week. Just heat and eat on its own or put on a toasted English muffin. Boom-breakfast is served!

Ingredients (makes 8 servings):

1 cup cooked and cooled quinoa

2 ½ cups egg substitute

1 teaspoon salt

½ teaspoon black pepper

1 cup frozen broccoli, thawed

½ cup chopped onion

¼ cup chopped bell peppers

¾ cup chopped mushrooms

½ cup shredded fat free cheddar cheese

¼ cup real bacon bits

Directions: Preheat oven to 350 degrees F. Spray a 13x9 baking pan with cooking spray and set aside.

In a large mixing bowl, combine all of the ingredients and pour into the baking pan.

Bake for 45 minutes or until a toothpick in the center comes out clean. Cool and then cut into squares. You can wrap these individually and put in the fridge for a quick breakfast all week long.

Baked Grecian Style Lentil Falafels

I had some leftover, cooked brown lentils and wanted to use them. I also love any kind of veggie patty—Boca, Gardein, chickpea based falafel, black bean burgers- I love them all. I also love Greek seasoning, so I thought I would put all of those things together and I have to say, I really do love these warm little bites. They are slightly crisp on the outside (but not too much because I didn’t want to fry. You totally can, though). They are also very soft and tender on the inside with so much flavor!

Ingredients (makes about 16 patties):

2 cups cooked lentils, any kind

1/3 cup chopped onion

2 garlic cloves

2 Tablespoons egg substitute (or 1 egg, or mix 1 Tablespoon ground flax seed with 2 Tablespoons warm water and let sit in the fridge for 15 minutes)

1/3 cup fresh parsley

1 Tablespoon lemon juice

1 teaspoon salt

1 teaspoon cracked black pepper

¼ cup flour, any kind (I’m using garbanzo bean flour)

1-2 teaspoons Greek seasoning

Sauce:

1/3 cup hummus

1 Tablespoon warm water

1 teaspoon lemon juice

Directions:

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

Put the lentils, onion, garlic, egg substitute, parsley, lemon juice, salt and pepper in a food processor and pulse until combined. Add the flour and pulse until it forms a dough and starts to pull away from the sides of the processor bowl. Check the taste and adjust seasonings to your liking.

Scoop about ¼ cup balls onto the baking sheets and bake for 20 minutes.

Make the sauce by just stirring the hummus, water and lemon juice together.

Serve the falafels with sauce, tomatoes, cucumber, fresh onion slices, pita bread, whatever.

Savory Winter Casserole with Sauerkraut, Pork and Sausages

Here is my take on the traditional and wonderful Alsatian Choucroute Garni—a slow baked casserole of sauerkraut, pork, sausages and usually served with potatoes alongside. Simple and insanely delicious, this casserole will warm up the darkest winter day.

Ingredients:

1 Tablespoon canola oil

½ of a medium onion, sliced thin

1 or 2 fat cloves of garlic, finely chopped

16 ounces of sauerkraut, rinsed and drained

1 cup chicken broth

1 cup white wine (like Riesling)

Freshly cracked black pepper, to taste

1 bay leaf

½ teaspoon dried thyme

Pinch of cloves (optional)

2 smoked pork chops (about 16 ounces)

4 medium red potatoes, peeled and thickly sliced

4 sausages, like Bockwurst, Bratwurst or Kielbasa

Directions: Preheat oven to 350 degrees F, making sure you have plenty of room for a large pot.

Heat the oil in a 5 quart Dutch oven. Add the onions and cook until the onions are fragrant and translucent, about 5 minutes. Add in the garlic and cook 1 more minute.

Add in the sauerkraut, chicken broth, wine, black pepper, bay leaf, thyme, and cloves (if using). Nestle the pork chops into the sauerkraut, cover with a lid and pop in the oven for 1 ½ hours.

Remove the pot from the oven and remove the pork chops to a plate. Layer the potato slices over the sauerkraut mixture and then place the pork chops on top. Nestle the sausages in firmly and put the lid back on. Bake for another 40 minutes. Remove the bay leaf before serving.

Spinach and Mushroom Breakfast Casserole

Cravings lead me to some of the best food! This casserole is like a savory bread pudding. I love using croutons since I found out that they don’t have a lot of calories or fat and add tons of flavor. I’ve used them crushed as bread crumbs, too. This breakfast (or lunch or dinner) is super easy and adaptable—you could leave out the croutons, add in some cooked bacon or breakfast sausage, use eggs instead of egg substitute, or change the veggies, seasonings or cheeses to your liking. If you want, you can even chop and cook the veggies the night before and store them in the fridge. The next morning, just whip up the egg mixture, add the veggies, croutons and cheeses and bake it off.

Ingredients (serves 8):

1 Tablespoon olive oil

1 whole shallot, finely chopped, about ¼ cup (sub out onions if you want)

2 cloves of garlic, finely chopped

4 cups of chopped baby spinach

2 ½ cups sliced mushrooms

½ cup chopped red bell pepper

2 cups cholesterol free egg substitute (like Egg Beaters®)

1 cup fat free half and half or milk

1 teaspoon salt

½ teaspoon freshly cracked black pepper

¼ teaspoon ground nutmeg

1 ½ cup herb seasoned croutons

¼ cup grated parmesan

½ cup shredded Swiss cheese (gruyere or mozzarella would also be good)

Directions: Preheat oven to 350 degrees F. Spray a 2.5 or 3 quart baking dish with cooking spray and set aside.

Add the olive oil to a large skillet over medium low heat. Add the shallots and cook for 4 minutes or until fragrant. Add the garlic and cook for 3 minutes or until fragrant, but not browned. Add the spinach, mushrooms and bell pepper and cook until the spinach is wilted, about 5 minutes. Remove from heat and let cool.

In a large mixing bowl, whisk together the egg substitute, half and half or milk and the seasonings. Stir in the croutons and cheeses. Let stand for 10 minutes and then pour into the prepared baking dish.

Bake for 45 minutes or until a toothpick in the middle comes out clean. Let cool for 10 minutes.

Cheesy Cauliflower with Mushrooms and Caramelized Onions

Cheesy Cauliflower with Mushrooms and Caramelized Onions

Ingredients (serves 6 as a main, 8 as a side):

Vegetables:

6-8 cups water

2 Tablespoons kosher salt

1 large head of cauliflower, broken into large florets

1 Tablespoon margarine (I’m using Earth Balance)

1 white onion, cut in half and then thinly sliced into half moons

8 ounces mushrooms, sliced

Sauce:

2 Tablespoons margarine

¼ cup flour

3 cups reduced fat milk

1-2 teaspoons English or stone ground mustard

1 cup shredded gruyere or Swiss cheese

1 cup shredded low fat sharp cheddar cheese

¼ cup grated parmesan (optional, but tasty)

¼ cup white wine

Salt and pepper to taste

Topping:

3 pieces of bread, lightly toasted (I’m using a light sourdough)

Butter flavored cooking spray

Directions: Preheat oven to 350 degrees F. Spray a large baking dish (maybe 9 by 13) with cooking spray and set aside.

Put the water and kosher salt in a large pot (a 5 quart Dutch oven works great) and bring to a boil. Add the cauliflower and cook 6 minutes until just beginning to get tender, but still firm. Drain the cauliflower in a colander and ditch the water. Put the cauliflower in a large mixing bowl.

Put the pot back on the burner and add 1 Tablespoon of margarine on medium low heat. When the margarine melts, add the sliced onions and cook for 1 minute or until deep golden. Add the mushrooms and cook another 5 minutes. Remove from the heat and add to the bowl with the cauliflower.  

To make the sauce, put the pot back on the burner and melt 2 Tablespoons margarine over medium heat. Add the flour and stir for about a minute. Slowly whisk in the milk. Bring up to medium high heat and cook, stirring often, until the mixture just starts to thicken.

Add the mustard and then add the cheese a bit at a time, whisking each addition of cheese until it melts. Whisk in the wine and then pour the cheese mixture over the cauliflower, onions and mushrooms. Taste and add salt and pepper to taste. Pour into the prepared baking dish.

Crumble the toast on top, spray with butter flavored cooking spray and bake for 35-40 minutes or until the sides are bubbly and the top is light gold.

Mushroom Ragout with Marsala and Pearl Onions

Silky, earthy and so incredibly comforting-this dish  is a definitely a pleasant autumnal meal. I treated myself to a trip to an international grocery store yesterday (Global Foods in Kirkwood, MO) and came back with all sorts of fresh veggies I can’t usually get in my local grocery stores. I really wanted a variety of fresh mushrooms and they had plenty to choose from. I’m adding some dried mushrooms here to get a little more depth to the dish. You can really use any mushrooms you want and can play with the how you serve it. I’m thinking I might take the leftovers, add some more stock and a handful of barley for a very comforting soup.

Ingredients (serves 6-8):

½ ounce dried porcini mushrooms

1 cup very hot tap water

2 Tablespoons canola oil, divided

2 Tablespoons butter or margarine, divided (I’m using Earth Balance® margarine)

1 clove of garlic, peeled but left whole

1 sprig of fresh rosemary (optional)

½ pound fresh shitake mushrooms-stemmed and sliced(the stems are too tough to eat-freeze them for stock)

½ pound fresh maitake mushrooms, sliced

½ pound oyster mushrooms, sliced

2 Tablespoons Marsala wine (or sherry)

7 ounces frozen pearl mushrooms (1/2 of a 14 ounce bag), thawed

2 cups unsalted vegetable stock, divided

1 ½ teaspoons cornstarch

1 teaspoon salt (or to taste)

½ teaspoon dried thyme

1 pound paparadelle pasta, other wide noodles or grains like barley to farro, cooked according to package directions for serving.

Directions:

Put the dried porcinis in a cup and add the hot water. Push the mushrooms down so they can steep. Cover with plastic wrap and let sit until needed, at least 15 minutes.

Heat 1 Tablespoon oil and 1 Tablespoon margarine in a large skillet. Add the garlic clove and fresh rosemary (if using) and cook on medium for about three minutes or until the garlic and rosemary are just fragrant.

Place ½ of the fresh mushrooms in the pan and cook, stirring often, until lightly browned, about 5 minutes. Remove the mushrooms and place on a paper towel lined plate. Repeat with remaining oil, margarine and mushrooms. Remove and discard the garlic and rosemary.

Add the Marsala to the pan and stir, getting up any browned bits from the mushrooms. Add the mushrooms back in the pan along with the pearl onions.

Add in 1 ½ cups vegetable stock to the skillet and place the remaining stock in a cup. Add the cornstarch to the cup to make a slurry.

Add the rehydrated porcinis and the liquid from them to the skillet, being careful not to get the grit that may have settled on the bottom. Add in the salt and thyme.

Cover and cook, still on medium, for 15 minutes. Add in the cornstarch slurry and bring to a boil. Reduce heat to low and let cook another 10 minutes.

Serve over pasta.