Thursday, March 6, 2008

A Dinner and a Low Carb Snack

Tired of trying to find a turkey burger recipe that would please three separate palates, I turned instead to Ina Garten's Turkey Meatloaf recipe. After reducing it by a factor of 5, I tweaked the ingredient list a bit.

Here we have 1 pound of ground turkey, 1/3 cup panko bread crumbs, 1 clove garlic (just because I felt like adding it), 2/3 cup chopped yellow onion, 1/2 tablespoon good olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/2 teaspoon dried thyme (I kept this amount the same as the original recipe), 1 tablespoon Worcestershire sauce, 1 teaspoon water (to replace the chicken stock), 1/4 teaspoon catsup (to replace the tomato paste), 1 large egg, and catsup to drizzle over the top of the formed loaf.

After cooking the onion and other ingredients per the instructions, the mixture is cooled before adding to the meat, egg and bread crumbs. Remember: De-bling before digging in with clean hands.

I drizzled olive oil in the dish and then placed the loaf in the pan. I couldn't bring myself to douse the loaf with catsup as Ina directed. This went into a 325 degree oven. I also found that it cooked much more quickly than the 1 1/2 hours given in the recipe. I had to turn the oven down so that it wasn't done long before my husband found his way home from the bank.

While I was waiting for the onion mixture to cool, I turned to the jicama slaw ingredients. I found that pre-sliced cole slaw was much cheaper than a head of cabbage at my grocery store, so that and the fact that some man was jealously guarding the cabbages led me to buy the bagged, shredded slaw mix. One half of a jicama and some red onion complete the mix. A pinch of salt was added and light salad dressing , rice wine vinegar and sugar created the dressing.

And we have a finished jicama slaw.

Just in case you have gotten the idea that I am a food snob, I will gladly admit that I often will use packaged foods. I am just very picky about which products I will use. A good quality can of baked beans is one such indulgence. My daughter asked that I add cooked bacon to the dish today. Diced onion, brown sugar, catsup and mustard round out the flavors.

After frying the bacon, I added the onion.

I add catsup, mustard and brown sugar to taste. Then the bacon and onion are stirred in and it bakes for about 30 minutes at 350 degrees.

The turkey loaf comes out of the oven.

The jicama slaw was good and even my picky family admitted that it was edible. Those kidders.

We liked the turkey loaf, but I will work on adding more flavor to the dish. My dear husband commented that perhaps it needed maple syrup, a la Sandra Lee. The traitor. My daughter and I worry that he might be a closet Fandra.

Proof that watching Food Network can lead to hunger pains: while watching Alton Brown of Good Eats talk about cheese this evening, I was tempted to make Parmesan crisps for a quick and low carb snack.

Inspired by Alton, I grabbed my wedge of Parmigiano-Reggiano and the grater I got for Christmas.

I placed one tablespoon of cheese in each heap on parchment paper

One round has been left plain, while another has been sprinkled with paprika and the last with black pepper.

After just a few minutes in a 350 degree oven (I baked them in my toaster oven), they come out and are carefully pried off the parchment. These were very good and I will be making them again.

So, despite the fact that yet another winter storm is heading our way, I have had a very good day. Any day in the kitchen is a good day in my books.


Rosie Hawthorne said...

Hmmmm ... turkey loaf. I think I'd have to add some ground pork, some ground beef, maybe some ground veal.

Have you tried Hunt's seasoned tomato sauce for meatloaf? I like that better than ketchup. Does that make me a Fandra?

Did Ina's recipe actually call for 1/4 TEASPOON of ketchup? Could you even taste it?

Marilyn said...

I will have to check out that sauce.

The original recipe (for 5 pounds of ground turkey!) calls for 1 1/2 teaspoons of tomato paste. Dividing that by 5 came up with 1/3 teaspoon. I just eyeballed the amount as Rachael Ray would say. I subbed the catsup since there was no way I was opening a can for that tiny amount.