February 29, 2012

Menu:
Very veggie mini meatloaf
Mashed roasted cauliflower and turnips
Mandarin Oranges


 Very Veggie Mini Meatloaf:
-one acorn squash
-one onion, finely chopped
-3 cloves of garlic
-one carrot, finely chopped
-one red pepper, finely chopped
-bunch of collard greens, finely chopped
-2 tbs thyme
-1.5 lbs dark turkey
-1.5 lbs light meat turkey
-2 eggs, whipped
-1.2 tsp ground clove
-tbs soy sauce
-tbs rice vinegar
-1 c bread crumbs
-2 tbs tomato paste
-Salt and pepper

Pre-heat the oven to 350.  Cut the acorn squash in half and place in a baking dish, cut side down, in about an inch of water.  Bake for about 45 minutes, until the squash can easily be penetrated by the fork.  When cool, scoop the flesh out and set aside. 
Heat 2 tbs olive oil in a large pan or dutch oven.  Add onions, garlic, carrot, red pepper, and collards.  Saute until the onions are translucent and the house smells amazing which is about 15 minutes.  Set aside to cool down.
In a small mixing bowl, whip the eggs and add to it the tomato paste, soy sauce, vinegar, cloves, and thyme.  In a large bowl, mix the dark and light meat turkey with bread crumbs and the mixture from the small bowl.  Add the sauteed veggies and half of the acorn squash.  Mix well.
I put them in small muffin tins and baked for about 35 minutes.  You can also easily put the mixture into loaf pans or larger muffin tins and just adjust the cooking time.

The veggies cooking before being made into meatloaf

-

Little Mini Meatballs

Mashed roasted cauliflower and turnips:
-2 tbs olive oil
-one head of cauliflower
-2 turnips
-salt
-pepper
-1/2 to one cup of milk (depending on how thick you want the mash)
-half cup of veggie broth

This is so amazing.  Pre-heat the oven to 425.  Cut up the turnip into 1/4 inch slices and the cauliflower into small size chunks.  Toss with olive oil and sprinkle with a little salt.  Roast the vegetables for about 15-25 minutes.  Just check on them at 15 minutes and check back every few minutes to make sure that they do not burn.  The edges will be browning.  After removing from the oven, place the veggies in a saucepan.  Add 1/2 cup of milk and a 1/2 cup of veggie broth.  Heat on medium low until warmed through.  Use immersion blender to mix.  If the mash is too thick, just add more milk to suit your tastes.