Sunday, March 20, 2011
Sunday, March 13, 2011
Tuesday, March 8, 2011
Jucy Lucy
Have you ever heard of a "Jucy Lucy"? I hadn't until I read about this food truck. A Jucy Lucy is a cheeseburger where the cheese is on the inside rather than melted on top. These cheese filled meat patties inspired me to make the meatballs below.
Turkey and chorizo meatballs with queso fresco
Makes 16 or more meatballs
2 lbs ground turkey
6 oz chorizo
1 cup chopped fresh cilantro
a couple of ounces of queso fresco cubed
Mix turkey, chorizo, and cilantro well. Form into meatballs and insert 1 cube of cheese. Make sure the cheese is completely enclosed by the meat mixture. Cook in a covered skillet over medium heat until browned on one side. Using tongs turn each meatball and cook uncovered until browned on the other side. Enjoy!
These are super simple to make and have a really wonderful flavour. You could spice them up a little by adding some chili pepper, coriander, cumin, etc. if you'd like something more complex. Of course if you are dairy-free just leave out the cheese...they will still be yummy!
I noticed AndreAnna over at Life as a Plate has been whipping up some Jucy Lucy's of her own lately. You can check them out here and here.
This post is a part of Real Food Wednesday March 9, 2011.
Turkey and chorizo meatballs with queso fresco
Makes 16 or more meatballs
2 lbs ground turkey
6 oz chorizo
1 cup chopped fresh cilantro
a couple of ounces of queso fresco cubed
Mix turkey, chorizo, and cilantro well. Form into meatballs and insert 1 cube of cheese. Make sure the cheese is completely enclosed by the meat mixture. Cook in a covered skillet over medium heat until browned on one side. Using tongs turn each meatball and cook uncovered until browned on the other side. Enjoy!
These are super simple to make and have a really wonderful flavour. You could spice them up a little by adding some chili pepper, coriander, cumin, etc. if you'd like something more complex. Of course if you are dairy-free just leave out the cheese...they will still be yummy!
I noticed AndreAnna over at Life as a Plate has been whipping up some Jucy Lucy's of her own lately. You can check them out here and here.
This post is a part of Real Food Wednesday March 9, 2011.
Sunday, March 6, 2011
Tuesday, March 1, 2011
Curried Shepherd's Loaf
Shepherd's pie appears to be all rage lately. Well, at least, I seem to be running into recipes for these meat and veggie pies everywhere. So today I'm jumping in the game and making my own version.
Curried Shepard's Loaf
2 lb ground turkey (or meat of your choice)
2 Tbsp butter
3 cloves garlic, diced
2 leeks, sliced thin
2 portobello mushroom caps, diced
1/2 cup shredded carrots
2/3 cup fenugreek (dried herb)
1/2 Tbsp cumin
2 Tbsp curry powder
2 tsp coriander
1 tsp powdered red chili
1 lb sweet potatoes, chopped
3 Tbsp coconut milk
1/4 chopped fresh cilantro
pinch of salt
Pre-heat oven to 400°F. Steam chopped sweet potatoes until easily pierced with a fork. In a food processor puree the sweet potatoes with the coconut milk. Mix in chopped cilantro and set aside. Saute garlic in butter over medium heat until it just starts to change color. Add leek and continue to cook until softened. Add chopped mushrooms, cook stirring often until mushrooms have release and reabsorbed their liquid. Remove from heat. In a large mixing bowl combine ground turkey,carrots, fenugreek, cumin, curry powder, coriander, red chili, and a pinch of salt. Add mushroom mixture and combine well. Press turkey mixture into a buttered 2.5 quart casserole. Spread pureed sweet potato evenly over the top. Bake at 400°F for 45-60 minutes or until turkey is cooked through.
As you can see I made this twist on the shepherd's pie with turkey but any meat can be used. The next time I make it I'll likely use ground lamb. If a more traditional pie is your thing you can see a couple of options here and here.
This post is a part of Real Food Wednesday March 2, 2011
Curried Shepard's Loaf
2 lb ground turkey (or meat of your choice)
2 Tbsp butter
3 cloves garlic, diced
2 leeks, sliced thin
2 portobello mushroom caps, diced
1/2 cup shredded carrots
2/3 cup fenugreek (dried herb)
1/2 Tbsp cumin
2 Tbsp curry powder
2 tsp coriander
1 tsp powdered red chili
1 lb sweet potatoes, chopped
3 Tbsp coconut milk
1/4 chopped fresh cilantro
pinch of salt
Pre-heat oven to 400°F. Steam chopped sweet potatoes until easily pierced with a fork. In a food processor puree the sweet potatoes with the coconut milk. Mix in chopped cilantro and set aside. Saute garlic in butter over medium heat until it just starts to change color. Add leek and continue to cook until softened. Add chopped mushrooms, cook stirring often until mushrooms have release and reabsorbed their liquid. Remove from heat. In a large mixing bowl combine ground turkey,carrots, fenugreek, cumin, curry powder, coriander, red chili, and a pinch of salt. Add mushroom mixture and combine well. Press turkey mixture into a buttered 2.5 quart casserole. Spread pureed sweet potato evenly over the top. Bake at 400°F for 45-60 minutes or until turkey is cooked through.
As you can see I made this twist on the shepherd's pie with turkey but any meat can be used. The next time I make it I'll likely use ground lamb. If a more traditional pie is your thing you can see a couple of options here and here.
This post is a part of Real Food Wednesday March 2, 2011
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