I know what you are thinking.... Turkey meatballs? But those carnivore cravings can creep up on you with no warning! If you must give in to the meat gods then try these meatballs that are jam packed with flavor. They are made using the traditional braising technique which uses both moist and dry heat.
Ingredients
28 oz. ground turkey (this is usually the package size when I buy the turkey from Costco)
1 C. Cooked mushroom duxelle (look this recipe up under quinoa and spinach casserole)
1 heaping T. chopped rosemary (I cut a couple of sprigs from my garden)
2 T chopped parsley
1 t. granulated garlic
1 t. kosar salt
1/2 t. fresh ground black pepper
1 egg: beaten (I prefer Egg-Land's Best brand)
1/2 C. bread crumbs (you may need to add more if mixture is too sticky)
2 T. canola oil
1/2 C chopped onion
1 C. red wine
2 T. tomato paste
2 C. chicken stock
2 C. beef stock
1 t. Kitchen Bouquet (brand of browning and seasoning sauce)
2 bay leaves
1 1/2 C. sliced white or baby bella mushrooms
2 t. canola oil
2T. corn starch
4 T. water
Procedure
1. In a mixing bowl add ground turkey, duxelle, herbs, garlic, salt, pepper, egg and bread crumbs. Mix together until just combined. You may need more bread crumbs if mixture is too sticky.
2. Form into meat balls (about 2in). I usually get 14 big balls out of this recipe.
3. In a big braising pan using the 2 T. canola oil brown meatballs until golden on all sides. I usually do this in 2 stages as to not over crowd the pan. After they are brown, remove them from pan and set aside on paper towel to absorb extra oil.
4. After all meatballs have been browned pour off excess oil from pan. Add onions to pan and deglaze pan with red wind. Reduce the wine until about 1/4 cup is left in the pan.
5. Add the tomato paste. Sauce will start to thicken slightly.
6. Add chicken stock, beef stock, Kitchen bouquet and bay leaves. Bring this mixture to a boil.
7. Add meatballs back to pan in single layer, put lid on pan and bake in oven at 325 degrees for 1 hour 30 minutes.
8. As meat balls are cooking saute the sliced mushrooms in canola oil until done. Set aside.
8. When meatballs are done, remove pan from the oven and take meatballs out of liquid with tongs.
9. Strain out onions and bay leaves out of liquid. I like to take the liquid and pour it though a fat separator before I put it back into the saute pan.
10. Turn on the heat and bring the liquid back to a boil. Add the sauteed mushrooms. Mix the corn starch and water together and pour slowly into boiling liquid whisking as you pour.
11. Cook 1 minute and taste for correct salt and pepper seasoning.
12. Pour sauce back over meatballs and enjoy. You can garnish with a pinch of chopped parsely.
Chili has got to be the best cold weather food. It reminds me of football and tailgating. This chili recipe has layers of flavor with the use of chili powders and dried chili. Eat it as is or crumble on some Queso Fresco. I like to kick mine up with some Cholula Hot Sauce.
Ingredients
1 oz. vegetable oil of your choice
1 diced green bell pepper
1 diced red bell pepper
1 large diced yellow onion
2T. minced garlic
2T. chili powder
2t. ground cumin
1t. paprika
1t. cocoa powder
1/4t. cayenne pepper
1/4t. ancho chili powder
1t. salt
1t. black pepper
heaping 1/2c. pearled barley
heaping 1/2c. green or brown lentils (wash well and check for rocks)
2 cans of diced tomatoes (14.5oz cans)
1.5 quart vegetarian stock
1 10oz box soy crumbles (faux meat)
2 each rehydrate pureed chili peppers of your choice (I used Anaheim and ancho in this recipe)
2 T. tomato paste
2 can kidney bean
1 can black beans
1 C. fresh or frozen corn kernels
2 t. salt
Procedure
1. In a big pot sweat vegetables and garlic in oil until onions begin to look translucent.
2. Add spices to vegetable mixture and cook about 5 minutes to active spices.
3. Add raw barley, lentils, tomatoes and vegetable stock. Bring to boil, turn to low, cover and cook about 30 minutes at low heat.
4. Rehydrate chili peppers in hot water while lentils and barley are cooking. Remove seeds and stems and puree. Set aside.
5. Add chili puree and remaining ingredients to pot. Cook covered on low heat for another 30-40 minutes.
6. Add salt and pepper to taste if needed. You can serve with queso fresco, queso blanco and or monterey jack cheese if desired
These burgers have good flavor and hold up really well to reheating. The ground oatmeal makes a good glue for holding together any combination of ingredients you want to change up. I have not cooked them on the grill yet, but if I was going to, I would still cook them in the oven to firm them up. This recipe quantity will make 12 burgers on 2 1/2 sheet pans.
Ingredients
2 1/2 C. oatmeal (for use in step 1)
1/4 C. ground flax seed
5 peeled carrots
2 cloves garlic
1/4 C. chopped cilantro leaves
1 can Rotel
1/2 cups salsa (I usually skip the salsa or reduce the amount and add a big handful of spinach to make up the 1/2 cup of liquid needed)
1t. onion powder
1t. garlic powder or granulated garlic
1/2 t. cumin
1T. salt
1t. black pepper
3 cans rinsed black beans
1 can rinsed lentils
1 C. unprocessed oatmeal
1 C. corn kernels (optional)
Procedure
1. Grind oatmeal and flax seed in a food processor until fine flour. Set aside in a big bowl for later use.
2. Add carrots, garlic, cilantro, Rotel with liquid, salsa and spices to food processor. Let it run until everything is very fine puree.
3. Add black beans and lentils to processor and puree. If you want more texture, don't puree beans so much.
4. Mix vegetable puree with ground oatmeal/flax mixture. Taste mixture for salt and pepper.
5. Add unprocessed oats and corn to mixture. It should tighten up a little.
6. Heat oven to 400 degrees. With wet hands form burgers into patties on parchment covered sheet pans.
7. Bake 12 minutes. Finish in broiler or on grill 2 minutes to develop a little crust.
4. After the cauliflower has the desired color, sprinkle on parmesan cheese and cook for an additional 2-5 minutes on a broil setting or until cheese is melted and crispy. When adding cheese I find it helpful to put some parchment paper down on your pan for easy clean up. Also a good tip: Spread the cauliflower out. Don't over crowd the pan. If you do the florets will steam cook rather than roast and you will not achieve that nice color and texture.
