Currently cooking out of Simple Weeknight Favorites from America’s Test Kitchen
Who doesn’t love meatloaf? Who doesn’t love single-sized servings? Throw in some barbecue sauce, and you’ve got a meal that is hard for anybody to resist.
You start out by reducing commercial barbecue sauce until it is thickened. I have to confess that I skipped this step. Completely. In fact, I’ll probably just cross out those instructions because I don’t think that step is necessary (unless you have a really thin barbecue sauce to start with, and, well why would you want to do that?)
Moving on. To make the meatloaves, you mix together a couple tablespoon of the barbecue sauce, ground turkey, sweet Italian turkey sausage, crushed saltines, chopped parsley, an egg, whole milk and minced garlic. Form the mixture into small loaves and brown them on all sides on the stovetop. Finally, you brush more of the barbecue sauce on the meatloaves and let them finish cooking in the oven.
I really liked this dish. The meatloaves were tasty and tender. Make sure you use a barbecue sauce that you like (I used Bulls-Eye) as the flavor is pretty prevalent. I liked that you could make the meatloaves just about any size you want, you just have to adjust the cooking/baking time. You could also make meatballs, if you so desired.
Currently cooking from The Best Simple Recipes from America’s Test Kitchen
I’m getting tired of coming up with adjectives to describe how good the recipes from this book are. For this one, a tasty curry of chicken (because I couldn’t find turkey cutlets) and potatoes, fill in your own description.
This recipe was ____________ .
Just about anything good you come up with will fit.
You start out by browning chunks of poultry in a large skillet. Once browned, the chicken is set aside while the curry sauce is brought together in the same skillet. An onion is softened first, then a jalapeno, garlic, ginger and curry powder are added. Cubed potatoes and water are stirred into the onion mixture and the whole thing simmers until the potatoes are tender. Finally, the cooked poultry is added back to the pot to warm. To tone down the curry flavor and thicken the sauce a bit, yogurt is stirred in at the end. I followed the recipe recommendation and served the curry over rice.
Besides substituting chicken for the turkey, I made some other slight adjustments. Neither Bryan nor I like fresh ginger very much, so instead of using a tablespoon of the stuff, I only used about a teaspoon. This gave the curry a very, very mild ginger flavor, more of a background note then a punch to the face. I also used half of a jalapeno instead of the whole called for. I’m a wimp when it comes to spicy heat.
While this wasn’t Bryan’s favorite dish out of the book, I really loved it. It was so easy (one skillet!) but really delivered on flavor. You could easily make this vegetarian by leaving out the meat. The dish, served over rice, would still be quite filling. Maybe it was a good thing that Bryan was so-so about the curry; I’ve been happily eating leftovers for lunch all week.
Currently cooking out of Make It Fast, Cook It Slow by Stephanie O’Dea
I love cooking turkey breasts. With only two of us in the house, a full turkey is too much; we get tired of eating turkey long before we run out. A breast is just the right size. We get a couple of suppers from the meat, plus a few days of sandwiches. So this recipe was one of the first that I marked.
You start by taking a 3- to 4-pound turkey breast (O’Dea never specifies that the meat should be thawed, but I thawed mine in the fridge for a couple of days), rub it with seasonings and then cook the meat in the slow cooker for 6 to 8 hours on low, or 4 to 5 hours on high. In this particular case, O’Dea uses a mix of cajun spices, but just about any combination of spices is going to work here. I found the cajun spices added a little heat to the turkey, which was a nice change from regular roasted turkeys.
Once the turkey was done, I made a gravy from the liquid in the slow cooker. The meat was moist enough that it didn’t need the gravy, but turkey leftovers always seem to be a bit dry, so I wanted to have the gravy on hand.
Here’s the recipe from O’Dea’s blog: http://crockpot365.blogspot.com/2008/06/cajun-roasted-turkey-breast-crockpot.html