All Entries Tagged With: "Turkey"
Turkey Meatloaf with Feta and Sun-dried Tomatoes
The Richmond Community Kitchens resumed on the first week of January 2010. The Gilmore Park Church Community Kitchen was the first kitchen of the year. Minoo prepared 4 dishes to celebrate the starting of a new year.
The first dish is Turkey Meatloaf with Feta and Sun-dried Tomatoes. This meatloaf is moist and colourful, white from the feta, red from the sun-dried tomatoes and green from the parsley.
This recipe is adapted from www.allrecipes.com and it serves 5 to 6.
Prep time: 10 minutes
Cook time: 50 minutes
Ingredients
- vegetable cooking spray
- 1/2 cup plain bread crumbs
- 1/3 cup chopped fresh flat-leaf parsley
- 1/4 cup garlic and herb-marinated sun-dried tomatoes
- 2 cloves garlic, minced
- 2 eggs, at room temperature, lightly beaten
- 2 tablespoons milk
- 1/2 cup crumbled feta cheese
- 1/2 teaspoon salt or to taste
- 1 teaspoon freshly ground black pepper
- 1 pound ground turkey
Turkey Meatloaf
Marcel and Sydney worked together to make Turkey Meatloaf as the main dish at the South Arm Cooking Club for Seniors. This lean and yet moist meatloaf is simple to make and is wonderful for dinner or as a sandwich filling.
When making meatloaf for solo dining, don’t form the meat mixture into one large loaf. Instead, spray a muffin tin (or two) with cooking spray and fill with meatloaf mixture. Fill each muffin cup to the top, but don’t pack down the mixture. Bake at a preheated 375F oven for about 25 minutes. A good way to save your hydro bill.
You can freeze the individual muffin loaves for future meal. Just thaw overnight in the fridge and reheat in the microwave when you’re ready to eat. More on following page. Click here to continue reading
Turkey Black Bean Chili
Minoo made a Turkey Black Bean Chili in the South Arm Community Kitchen. I had blogged about 3 other chili recipes here:
Chili is a very versatile dish. You can serve it on it’s own or serve it with bread, noodles or rice. It’s an almost complete meal by itself as it has protein from the meat and beans, and fiber and vitamins from all the vegetables in it.
You can double the recipe to freeze the leftovers in single portion containers or ziplock bags for days that you dont feel like cooking. Defrost it in the refrigerator overnight and reheat on low heat on the stove.
Ingredients
- 2 tablespoons vegetable oil
- 1 lb ground turkey or chicken
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon cumin powder
- 2 tablespoons tomato paste
- 1 can (28oz/796ml) diced tomatoes
- 1 can (19oz/540ml) black beans, drained and rinsed
- 1 small zucchini, cubed
- 1/2 cup corn kernels
- 3 tablespoons chili powder
- 1/4 cup minced fresh coriander or parsley
- sour cream and sliced jalapeno peppers (optional)
This recipe is adapted from Canadian Living.
Roasted Turkey with Stuffing
Jean made a 24 lbs turkey for the Gilmore Community Kitchen Potluck Party. She told us that she woke up at 4.30 am to roast the turkey as it takes 4 1/2 hours to roast such a big turkey. Jean, you are the best.
I know what you all must be thinking. It looked like the Roasted Turkey is all burnt right. But let me tell you, that is the best part. It is not the skin that is burnt but it’s the garlic. Oh yummy!
The turkey is flavourful and moist. Jean demonstrated how to roast the turkey in the kitchen but scale down to chicken for the time constraint.
Ingredients
- a whole chicken
- celery, diced
- onion, diced
- chopped garlic
- poultry blend herbs which consist of sage, rosemary and thyme or poultry seasonings
- lemon
- butter
- salt and black pepper to taste
- bread
