Mediterranean Turkey Meatloaf

Growing up my family had a lot of meat loaves!  The only time we had turkey was usually at Thanksgiving time.  Turkey just wasn't trendy or as readily available as it is now.  These days as you wander down the grocery aisle you see an overabundance of turkey products, rubbed, marinated, ground, breast only, leg only, you get the idea.  I usually pass by those "convenience" meat products opting for meat either organic or at least close to its natural state.  Again, I like to know what's in my food.  

 For a long time I chose ground beef to make meatloaf because turkey was too dry.
A friend came along and gave me pointers on how to spruce up the dry turkey so it was edible without adding fat to it.  This was a first successful attempt by adding in caramelized onions.  Let me know what you put in your turkey meatloaf ...I'd like to hear from you.

Ingredients:

1/2 cup caramelized onions (cook about a cup of sliced onions in a small amount of either butter or oil or a mix of both.  Cool and cut up.)

1 1/4 lb ground turkey

1 Tbsp chopped parsley

1 clove garlic, minced

4 button type mushrooms, finely chopped

1/2 tsp Greek/Mediterranean seasoning (Italian seasoning can be used)

1/4 tsp salt

1/8 tsp pepper

1 beaten egg

1 hot dog or hamburger bun, wet with water, squeeze excess out with hand and crumbled.  If you don't have any buns around use a slice of any bread.)

Heat oven to 350 degrees.  Prepare the onions first.  In a large bowl add all the ingredients.  Mix well and either place into a loaf pan or form into a loaf on a cookie sheet sprayed with pan spray.  Cook for about 45-55 minutes until done.  Remove from the oven and let it "rest" so it retains some juiciness.  Slice and serve.  It's great served with applesauce to dip in.

Standing in the Soup Line - Sicilian Soup

With much thought and while anguishing over whether to write about the latest election...I decided to go "forward"  Most likely my views will upset approximately 51% of American out there, but last time I checked I had the freedom to "stir it up"!  So, no matter who you voted for or against and for whatever un-Godly reason,  allow me to have my say.  I voted for CHARACTER!  Pure and simple and that lack of will be revealed within the next 4 years!

With that said, Let's get busy and make some soup.  That way you'll know how to make it yourself without having to stand in those long soup lines.  (humor me)  49% of us need a good belly laugh.

Ingredients:

3 Italian chicken sausages, removed from casings, crumbled

2 Tbsp olive oil

1 cup yellow onion, chopped

1-2 bella type mushrooms, sliced

2 cups, eggplant, peeled and cubed

2 cups spinach/arugula mix

1 can (15.5 oz) cannellini beans, drained and rinsed

2 tomatoes, peeled and cut (you can use canned)

1/2 tsp Italian seasoning

1 cup chicken broth

2 cups water

1/2 cup white wine

salt and pepper to taste

First brown the sausage in a large soup pot.  Add the oil and saute the onions, mushrooms and eggplant for a few minutes.  Add all the remaining ingredients and bring to a boil.   Reduce the heat to simmer, cover loosely and simmer for about 40 minutes.  Now serve and enjoy!

Roasted Brussel Sprouts with Pancetta

I think this is one vegetable that get the cold shoulder.   Maybe, it's because people are intimidated by it, not knowing how best to prepare these mini cabbages.  That's a shame because they pack  powerful levels of anticancer compounds just like their "cousin" broccoli.    Apparently, don't boil them, since that method of cooking diminishes the anticancer properties.  Who knew?   Yes, I've boiled them, pan fried and microwaved them in the past, but to me, roasting is best. 

Brussel sprouts are thought to be from Brussels, Belgium.  Go figure!  However, certain varieties date back to ancient Roman times. so they're not new kids on the block!  Their growing and ripening pattern are similar to those of hollyhock flowers, sprouting from a long stalk and ripening from the bottom up.   This time of year you see them in the stores displayed on the stalk .  Enough tidbits, let's roast these!

Ingredients:

12-15 brussel sprouts

1-2 Tbsp olive oil

 pepper (no salt necessary when pancetta is being used)

garlic powder

about 3 slices of chopped pancetta  (prosciutto can also be used, but not as good)

Preheat oven to 400 degrees.

Clean and trim off the hard ends and remove any "ugly" loose leaves.  I like to cut them at least in half and quarter some of the larger ones.  

Put the cut up sprouts in a large bowl with oil, pepper, garlic powder and pancetta, mixing thoroughly.  Spread onto a cookie sheet in a single layer.  Roast in the oven for about 20-25 minutes, shaking or stirring a few times during the roasting process.

Serves 4 as a side dish.

This is with prosciutto instead of pancetta

Lavender Chocolate Chip Biscotti

I may have found my calling.  I  imagine life in a small coastal Italian town where biscotti abounds and people come to my shop to taste my latest biscotti creations!  A girl can dream, right?   I'm currently on a biscotti baking bender!  Not those hard tooth breaking kind where a cup of coffee or glass of milk is a requirement for dunking (softening).  My biscotti are crunchy on the outside but chewy till the last bite.

As you know I like to cook or bake with secret ingredients.  This time I sprinkled a bit of culinary lavender into the batter.  What a pleasant surprise!   Now, to figure a way to market them.  Yes, they were that good!  Stay tuned for more flavors and variations of my "Beloved Biscotti".

This recipe makes between 40-50 biscotti. (2 loaves cut roughly into 1/2 - 3/4 inch slices)  I made both with lavender but only one had the addition of blueberry craisins.  Both were quite wonderful.

Ingredients:

1/2 cup chopped hazelnuts (toasted or not)

1 cup sugar

2 tsp baking powder

2 cups + 2 Tbsp flour

1 1/2 tsp culinary lavender, crushed

1/2 cup chocolate chips or small chunks

2 large eggs, for batter

2 Tbsp vanilla extract

1/2 cup blueberry flavored craisins (optional)

2 Tbsp water (depending on dough consistency)

1 egg, beaten for brushing the tops

Preheat oven to 350 degrees.

In a large bowl hand mix the hazelnuts, sugar, baking powder, flour, lavender and chocolate chips.  

In a smaller bowl stir in the 2 eggs and vanilla.  Add to the flour mixture along with the blueberry craisins, if using.  Flour your hands and use a well floured surface (bread board) to start working with the dough.  It will be VERY sticky and will look like a mistake.  Persevere!  It will come together.  If it's too dry, add some of the water.  If it's too wet add a bit of flour.  Form a ball and cut in half.

On the floured surface roll each piece into a log shape approximately 12 inches long, 3 inches wide and only 3/4 inch high.  Do the same with the other loaf.  Arrange on a parchment covered cookie sheet.  Brush with the beaten egg.

Bake for 40 minutes, turning the baking sheet around halfway through.  The loaves should be golden colored.  Remove and cool for 20 minutes before slicing.  Resist the urge to eat them.

After cooling slide them onto a cutting surface.  Using a serrated knife cut into 3/4 inch slices.

At this point you have a BIG decision to make.  For traditional biscotti (harder), reduce the oven temperature to 200 degrees.  Place the cut biscotti onto the same parchment covered cookie sheet.  Bake for an additional 20 minutes.  I like my biscotti softer so I either don't do the second baking or only bake the second time for 10 minutes.  You can choose.  Remove when done, cool and store in an airtight container.

Here are the chocolate lavender blueberry biscotti!

Happy Birthday, Nevada!

Today Nevada turns 148 years old.  I bet most of you didn't know that.  So, what does living in Nevada mean to me?  It's taken me quite some time to come to appreciate Northern Nevada and what it has to offer.  I started out in the Lake Tahoe area and, of course, that needs no explanation at all!   Who wouldn't want to wake up to that gem everyday?  Lake Tahoe is one of the most beautiful areas in the world.

The first time I set foot in the Reno area, though,  I thought someone picked me up and put me into a Western movie set.  I wasn't prepared to "go Cowboy" especially since I was a transplant from the Southern California beaches.   Life has a funny way of humoring you.  Three years later I was living in the Reno area and not loving it.  But, looking back..it was the people not the area that made living there a pleasure.

After many years and a few derails, I still find myself in Northern Nevada.  I look for the beauty on a daily basis during my walks and for the most part I'm ready to photograph all the gorgeous vistas.  Hubby and I developed a routine for a long "hike a week" over the Summer time and discovered some very special secret hideaways.  

There is an abundance of hiking trails just minutes from our house and too many to mention a few miles or hours ride from here.  We plan to cover more territory next Spring/Summer or when the weather allows.  Until then...enjoy the day....cherish the people around you....and look closely at your surroundings.  You're probably right where you need to be at this point in time.

Now for some pictures!

sunset

sunrise

Tahoe - Sand Harbor beach

Tahoe Meadows hike

Outside my door!

Davis Creek area

Heavenly sunset

Change of Season down the street