Turkey Quinoa Loaf

Turkey Quinoa Loaf

I love meatloaf, no, not Meatloaf, the singer/actor – although some of his stuff is cool – the comfort food of my childhood. My favorite “I’m not watching my calories” meatloaf is made with ground beef and pork and topped with bacon. Yeah, I know, my mouth is watering too. Considering I don’t have my teenage metabolism anymore, I made a few tweaks to a healthier recipe I found. The original recipe calls for 1 tablespoon of tomato paste and a glaze made with brown sugar. It sounds great, but I wanted to cut down on the sugar a bit. 

My pantry wasn’t stocked with one of those nifty tomato paste tubes – they are so amazing – and not wanting a whole can of paste to go to waste, I use ketchup.  Really a glaze on meatloaf is bit overkill for a weeknight dinner and I just skipped it all together. I work with five of the most honest “food critics” in the area, also known as firefighters. If dinner isn’t up to their standards, I hear about for the rest of the night. This dish though, everyone loved it.

Now, a few of you may have never have never heard of or eaten quinoa, it really is amazing – don’t be afraid of the unknown! Wikipedia gives this definition: “quinoa is a grain-like crop that is high in protein and gluten-free.” I’ve found it is really quite versatile. Look for more recipes featuring it soon.  You can usually find it at any grocery store with the other grains.

I like the quinoa in this recipe because it adds nutritional value and a nutty flavor that works really well with turkey.  Please give it a try before you turn up your nose….

Serves 6 firefighters

Ingredients;

• 1/2 cup quinoa
• 1 cup water
• 2 teaspoons olive oil
• 1 large onion, chopped
• 2 large cloves garlic, chopped
• 2 (20 ounce) packages ground turkey
• 2 tablespoons ketchup
• 1 tablespoons hot pepper sauce
• 2 tablespoons Worcestershire sauce
• 2 egg
• 1 tablespoon salt
• 2 teaspoons ground black pepper

Directions:

1. Bring the quinoa and the water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover and let it simmer until the quinoa is tender and the water has been absorbed. Should take about 15 to 20 minutes. Set aside to cool.

2. Preheat your oven to 350 degrees F (175 degrees C).

3. Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir for about 5 minutes, until the onion has softened and turned translucent. Add the garlic and cook for another minute. Remove from heat to cool.

4. Stir the ground turkey, cooked quinoa, onions, ketchup, hot sauce, 2 tablespoons of Worcestershire, both eggs, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf and place on a foil lined baking sheet.

5. Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.

Cilantro Rice

Living at a fire station, I get to eat a lot of different food, and if I’m lucky, steal the good recipes.  The following recipe is a variation on Spanish rice that I stole from Firefighter Eric G.  OK, I actually got his permission – he’s a pretty nice guy.

Ingredients:

1 Carrot, finely diced 

1 Bunch of cilantro leaves, diced

1 Bunch of green onion, diced – the white and green parts

2-3 Tablespoons of olive oil

2 Cups of white rice

4 Cups of water

Carrots, green onions and cilantro sauteing.

In a skillet, heat the olive oil until it shimmers. Add the carrots and cook until they are caramelized. Add the green onions and cook for about two more minutes. Finish with the cilantro and remove from heat after two minutes. 

To the rice cooker add the rice, carrots, cilantro and onion mixture. Pour in the water and turn it on.  Depending on your rice cooker, it should be done within 20-30 minutes, but do consult your cooker’s directions to be sure.  Fluff with a fork prior to serving.

This works well as a side dish to enchiladas, tacos, burritos or any meal you would eat with Spanish rice.

Chicken Twice Baked Potato Dinner

This recipe is from my sister Carrie T.  She normally likes to “hide” zucchini or wheat germ in everything.  I checked the recipe twice there isn’t any zucchini or wheat germ in this one.

Ingredients:

4 med size brown potatoes

2 chicken breasts (or leftover chicken)

½ to ¾ cup Greek yogurt

1 cup cheddar cheese (separated)

salt to taste

pepper to taste

2 green onions diced

½ cup cilantro chopped

your favorite salsa to taste

Directions:

4 med size potatoes – Wash them and bake them at 350 for about an hour. Cool for 10 minutes. Slice in half long ways. Scoop out insides. Save skins.

Season the chicken with salt and pepper to taste.  Bake the chicken at 350 for 45 minutes.  Let cool for 10 minutes then shred and set aside.

In a bowl place the cooked potato flesh

½ cup to ¾ cup Greek yogurt

½ cup to ¾ a cup cheddar cheese

Salt pepper to taste

Mash potatoes and mix everything together re-stuff skins

Top with shredded chicken and a little more cheese.

Place on a baking sheet and bake 350 for 10 min until everything is hot again and the cheese is melted.

Top with scallions cilantro and salsa and serve.

 Goes great with a salad.

I normally fix this with “planned over*” chicken but I have also made it with left over chili, taco meat, sautéed veggies, and pork when I do not have chicken.

*a planned over is when you know that you are going to use something like chicken twice in a few days and you cook enough for both nights and only have to clean once*

Send in your recipes

Have a favorite recipe that you are dying to see featured?

Email them to me at Justfoodonthestove@gmail.com and I will try it out at the station. If the guys like it, I'll post it! Keep in mind I need to keep the whole meal to about $7 per person.

Please include your name and where you got the recipe from so I can give you credit.

Fire Safety Tips

Now, being a firefighter I thought some fire safety tips were in order before we get ahead of ourselves.

Don’t leave pots and pans alone if you are cooking.  Feel free to leave them alone if you are NOT cooking, they like to cool down by themselves. (See what I did there?)

If your pot or pan catches fire:

• Don’t panic.
• Do NOT use water for a oil/grease fire it will spatter and burn you!
• Put on an oven mitt.
• With your oven mitt protected hand, cover the pot or pan with the proper lid.  If you don’t have the proper lid handy, try a cooking sheet or larger lid.
• Turn off the stovetop.
• Leave the pan alone until it completely cools down.
• NEVER move a burning pot or pan.  You might fan the flames, making the fire bigger, or you might drip hot oil on yourself or catch your clothes on fire!
• If the fire has spread, have everyone EXIT your house.
• Once outside, call 911 or your local fire department. Don’t search the house for your cell phone! If it isn’t handy, knock on your neighbor’s door.

Most importantly you need to have a plan before it happens, because if you wait until it happens, you won’t know what to do.

For more information, please visit these websites:

http://www.usfa.fema.gov/citizens/home_fire_prev/cooking.shtm

http://www.nfpa.org/safety-information/for-consumers/causes/cooking

Quick Cornbread

I was watching Alton Brown's show, Good Eats, the other day and he had a tip that I have been doing for years (thus confirming that I’m a genius and probably should have my own show). He said that cornbread should be baked in an iron skillet, and I couldn’t agree more. Now, if you don't have one, you can pick them up at any kitchen supply/cooking store or check your local-second hand store for some cheap used ones. Treat these pans well and they will last you a lifetime.

Real talk moment – I ran out of time today and had to make cornbread from a box.  It was easy to follow the directions on the box, but to change it up a little, you can add a buttery-honey topping. The sweetness pairs well with the heat from the chili.

Directions: 

1. Preheat an iron skillet in the oven to 400 degrees – really helps create a nice crust on the corn bread

2. Butter or oil the hot skillet before pouring in the batter

3. Bake until it is just about done (this will vary on your mix)

4. Melt about two Tbsp. of butter and mix with about ¼ cup of honey

5. Take a fork and poke holes in the top of the bread

6. Pour the melted butter and honey mixture over the top

7. Place the bread back in the oven until it is done

Roastin' Peppers

Firefighters like to play with fire – especially when it results in peppers this good

When roastin' peppers, I like to use the gas grill. You can do this on the stove top, but in Southern California the weather is pretty much always perfect for grilling and this keeps the heat and the smell of burning peppers outside.  This is so simple, but makes a world of difference in the Chicken and Turkey Chili.

With the grill on high, place the peppers on and turn them every five minutes or so until the skin is charred all the way around.  Then, to make the charred skin easy to remove, drop them in a plastic or paper bag and let them sit for a few minutes to steam.  Take them out of the bag and the skin should easily peel off. Chop them up and use!