Turkey and Potato Skillet

Mar 28, 2012 by

I’ve wanted to do a one-pot dish for some time now. I was tired of using ground turkey the same way all the time. Needless to say, it gets a little boring for everyone. Something new was definitely needed! Balance is always my goal, so there’s a good ratio of protein, starch and greens… and some sweet corn too, to brighten it up a bit. I love that the ingredients are what we know and love and that the recipe can be tweaked as needed. A versatile recipe is a good recipe. I also wanted a sweet sauce in the mix, to give a constant flavour throughout the entire dish, but not overpowering it. I’ve made this dish twice and I’m happy enough with the result to share with you here. It’s funny – when I’m freestyle cooking, I really need to write down what I do. The second time I made this I was hoping I got it right so that it would turn out just as good as it did the first time!

 

Turkey, White Potato, Sweet Potato, Sweet Peas

 

 

Turkey and Potato Skillet

Prep Time: 20 minutes

Cook Time: 30 minutes

Ingredients

  • 1 1/2 lb Lean Ground Turkey
  • 1 Onion, finely diced
  • 2 Cloves garlic, minced
  • 2 Tbsp Olive Oil
  • 1 Tbsp Oregano
  • 2 Tsp Dried Thyme
  • Salt & Pepper
  • 1/2 Cup Organic Ketchup (Or regular Ketchup is fine)
  • 3 Tbsp brown sugar
  • 1 Tbsp White Vinegar
  • 1/4 Cup Chicken Broth
  • 1 Large sweet Potato, cut into 1-inch cubes
  • 1 Large While Potato, cut into 1-inch cubes
  • 1 Cup Sweet Peas, thawed from frozen (or canned if you like)
  • 1/2 Cup Sweet Corn, thawed from frozen (or canned if you like)

Instructions

  1. In a hot skillet, add olive oil
  2. Add Onion, sauté until softened
  3. Add garlic, stir until softened
  4. Add Ground Turkey and use a spoon to break into small chunks
  5. Sprinkle salt, pepper, Thyme and Oregano. Stir to incorporate
  6. Brown the turkey for about 8 minutes on a medium-high heat
  7. In a small bowl or measuring cup, add ketchup, sugar, vinegar and broth
  8. Mix with a spoon until a smooth consistency is achieved
  9. Pour over the turkey, stirring to combine
  10. Add cubed potatoes, stir and cover over medium-low heat for about 15 minutes or until the potatoes are fully cooked
  11. Add the corn and peas and cover for another 5 minutes
  12. Stir to combine
http://lovelypantry.com/2012/03/turkey-and-potato-skillet/

Aside from the subtle sweetness of this dish, the colours are so appealing to me. I think I’m addicted to green. There HAS to be something green in my plate. I love sweet potatoes. White potato – not so much, but each has its special place in my diet. I was happy to join the two for this Turkey and Potato Skillet dish.

 

Turkey and Potatoes in skillet

 

 

Turkey and Potato Skillet

 

 

This was so easy to make and filled with colourful goodness. Perfect for a mid-week dinner!

 

Happy Wednesday!

~Lyn

 

 

 

 

 

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Sweet & Sour Muffin Meatballs

Mar 12, 2012 by

I love when I find a good recipe. Better yet, I love when I find a good recipe that I can improve on :-) A while back, I wanted to make meatballs but not just regular plain meatballs – nothing boring. I came across Sweet & Sour Muffin Meat Loaves from myrecipes.com so I decided to try. The first time I made it, I wasn’t sure of the texture and it certainly did not have the colour I was hoping for. I tried again, taking notes on the changes I made and I never looked back. Instead of calling them meat loaves, I’ll say that these are awesome baked meatballs, full of flavour and a nice rich colour.

I wanted to serve it with mashed potatoes and steamed carrots but.. since the meatballs were super spectacular, I’d have to jazz up the company! This was such a great meal! It was different and comforting.

 

Sweet & Sour Muffin Meatballs, Carrots & Baked Potatoes

 

Sweet & Sour Muffin Meatballs
Recipe Type: Dinner
Author: Lyn of The Lovely Pantry
Prep time: 20 mins
Cook time: 1 hour 20 mins
Total time: 1 hour 40 mins
Serves: 4
Baked meatballs with a sweet and sour sauce
Ingredients
  • 1 1/2 lbs Ground Turkey
  • 1 Cup Ketchup, divided into 2 1/2 cup portions
  • 1/4 Cup brown sugar
  • 1 Tbsp White Vinegar
  • 1 Tbsp Apple Cider Vinegar
  • 2 Tbsp Low Sodium Soy Sauce
  • 1 Egg
  • 1 Onion, finely chopped
  • 1/2 Cup Breadcrumbs
  • 1 Tbsp Oregano
  • 2 Tsp All Purpose Seasoning
  • Salt & Pepper
  • 4 Large Carrots, cleaned and chopped into 1/2 inch pieces
  • 2 Tbsp Butter
  • 2 Tbsp Maple Syrup
  • 2 White Potatoes (or any kind you like suitable for baking)
  • Olive Oil for the potatoes
Instructions
  1. Preheat your oven to 450F
  2. In a saucepan, set carrots to boil about 20 minutes until soft. Drain and then mash with butter and maple syrup. Set aside.
  3. In an oven proof pan, grease the potatoes with olive oil, then sprinkle with salt and pepper.
  4. Pierce the potatoes with a sharp knife. Cook for 1 hr, until the skin is crispy and a knife goes through the skin with no resistance
  5. Grease a 12 Cup Muffin Pan
  6. In a 1 Cup measuring cup, mix 1/2 cup ketchup, brown sugar and vinegar
  7. In a medium bowl, combine ground turkey, egg, onion, breadcrumbs, soy sauce and remaining ketchup
  8. Add salt and pepper, combine well with a fork or better yet, your hands
  9. Add about a tablespoon of ketchup mixture to each muffin cup, reserving about half of the liquid
  10. Form the meat into 12 meatballs, as equal in size as possible
  11. Place in each muffin cup, pressing down to flatten the top slightly
  12. Bake for 30 minutes
  13. After 20 minutes, brush each muffin with the remaining ketchup mixture and continue baking until cooked through
  14. Remove from oven and allow to rest before carefully removing the meatballs.
  15. When the potato is cool to the touch, slice and serve
Notes

The muffins can be baked alongside the potatoes once the potatoes are half-cooked.
I used tongs to remove the meatballs from the muffin pan
Portions can be 2 meatballs per person, with meatballs left over for lunch the following day

 

And here’s the fun part!

Add ketchup mixture into each muffin cup

 

 

Add each meatball on top of the ketchup mixture

 

After about 20 minutes, the meatballs will look something like this

 

Partially cooked meatballs

 

Brush the meatballs with the remaining sweet and sour mixture

 

Meatballs brushed with sauce

 

Pop them back in the oven for about 10 minutes or so. Your kitchen will smell marvellous. Don’t let your meatballs burn! Watch them carefully. Cover with foil if needed.

 

Sweet and Sour Meatballs - cooked!

 

I especially love the dark, caramelized sweetness of the meatballs and the sweet and sour sauce. I found that it paired well with the carrots and potato. Each component complimented each other quite nicely.

 

Dinner is served!

 

Take a bite!

 

Meatballs, Carrots and Baked Potato - Stacked

 

Seriously. I’m hungry.

 

Happy Monday, friends! ~ Lyn

 

 

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Meatloaf & Smashed Potatoes

Feb 29, 2012 by

Have you ever had meatloaf before? It may sound strange to ask. But when I had meatloaf for the first time, I knew I was missing a great deal! I saw the recipe on Everyday Food and decided to give it a go. Of course, I made changes to their recipe. I generally do. Ha! I enjoyed preparing it but found that it’s really a lot of meat! I may have to find a way to prepare it differently or make mini meatloaves or something. All in all, it tasted great and the family enjoyed it. I chose to mix the meats to get the most flavour. Originally I was going to use the usual ground turkey but felt the flavour would not be rich enough. I’m sure there are many variations of meatloaf so if you’re a food blogger, and you happen to come across my version, please leave a comment and a link to your recipe. I’d love to see.

Oh, and as for the smashed mini potatoes – I saw Laura Calder do it and I thought it was hilarious! But after the first few times I did it, I found them to be cute little things. And I LOVE the taste of baked mini red potatoes. LOVE.

I have to tell you guys that my son ate his dinner with no fuss. Knowing that he would not eat meat for so long, and finally he’s eating like a “big boy” really makes me happy. My daughter is now going through this meatless phase, so I’m being patient with her but I look forward to when she can eat just like her brother. She might even start asking for broccoli or string beans with her dinner, just like her big brother! It’s a daily task, offering her different veggies, and foods, but she’s just 2 and still trying to figure it all out. I’m here to help and show her by example. A mother’s work is truly never done.

I’m proud of my first attempt at meatloaf. Here’s the recipe and photographs.

 

Meatloaf, Smashed Mini Potatoes, Steamed Broccoli

 

 

Meatloaf & Smashed Potatoes
Recipe Type: Dinner, Main
Author: Lyn
Prep time: 30 mins
Cook time: 1 hour 15 mins
Total time: 1 hour 45 mins
Serves: 6
A family favourite – Meatloaf & Potatoes
Ingredients
  • 12 Baby Red Potatoes, washed and dried
  • 1/4 Cup Milk
  • 3 Slices Whole Wheat Bread
  • 1 Small Onion, coarsely chopped
  • 3 Cloves Garlic, finely chopped
  • 1/2 Cup chopped spinach
  • 1 Egg lightly whisked
  • 1 Tsp Dried Thyme
  • 1 Tsp Dried Oregano
  • Salt & Pepper
  • 1/2 Cup Tomato Sauce + 1/4 Cup for garnish
  • 1 lbs Ground Veal
  • 1 lbs Ground Beef
Instructions
  1. Preheat oven to 375F
  2. Boil the potatoes until it can be easily pierced with a fork, about 15 minutes
  3. Tear bread and place in a small bowl
  4. Pour 1/4 cup milk over the bread and allow to absorb
  5. In a large bowl, combine bread, beef, veal, onion, garlic, spinach egg, thyme, oregano, salt, pepper, 1/2 cup tomato sauce
  6. Combine to make a loaf (I used my hands) and place into a 9″ X 5″ bread pan
  7. Bake for 30 minutes
  8. Take the mini potatoes and toss in olive oil and season with salt and pepper
  9. place them onto a rimmed baking tray
  10. using the bottom of a saucepan, smash the potatoes in order to flatten them a little bit, not completely
  11. After 30 minutes, remove the meat loaf and spread remaining tomato sauce on top
  12. Continue baking for another 30 minutes
  13. At this time, add the tray of smashed mini potatoes and bake alongside the meatloaf for about 30-40 minutes
  14. Test meat loaf for an internal temperature of 180F
  15. Remove from oven and allow to rest for about 10 minutes
  16. Removed from pan, and serve in slices
  17. Remove the potatoes when the skin is crispy

 

While taking into consideration the fact that some ovens are hotter than others, I wanted to ensure that the loaf was cooked through. You can never be too sure.

 

Internal temperature

 

It looked great, and smelled wonderful. I couldn’t wait to cut it into slices.

 

Meatloaf

 

The tomato sauce was so sweet… a perfect combination.

 

Meatloaf slices

 

When will you be making meatloaf for your family?

 

Meatloaf, Smashed Mini Potatoes, Steamed Broccoli

 

Take care folks! See you again soon :-)

 

 

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Roasted Curried Chicken

Jan 23, 2012 by

I love curry. I think if I could curry everything, I probably would – just to try it. Ok well, not EVERYTHING. I’ve  curried Tofu a few times. That turned out super!

In Jamaica, it is traditional to stew curried chicken. And for the most part, that is how I’ve always prepared curried chicken. Its great. But I wanted to do it a bit differently. You know, just because. I figured it would be ok to roast chicken that has been seasoned with curry. Especially since I’ve found a new appreciation for roasting chicken. It’s so easy! And the skin is so crispy and yummy.

When stewing curried chicken, carrots and potatoes are the usual suspects in the dish, so I kept them. I couldn’t leave them out. Besides, they taste amazing when roasted!

 

Roasted Curried Chicken

 

Roasted Curried Chicken
Recipe Type: Main
Author: Lyn of The Lovely Pantry
Roasted Curried Chicken
Ingredients
  • 6 Chicken Thighs, skin on
  • 3 Cloves Garlic, cut into thirds
  • 2 Tsp low sodium All Purpose Seasoning
  • 2 Tsp Dried Thyme
  • 2 Tbsp Jamaican Curry Powder
  • Coconut Oil to brush chicken + grease the baking tray
  • 1 Large Carrot
  • 3 Small White Potatoes
  • Salt & Pepper
Instructions
  1. Wash and pat dry each piece of chicken
  2. On a parchment lined surface, place each piece skin side down
  3. Brush with oil, then season with half of the seasoning (Salt, Pepper, Thyme, All-Purpose, Curry Powder)
  4. Flip over and do the same for the side with the skin
  5. Transfer chicken to a foil rimmed baking tray, lightly greased with coconut oil
  6. Put pieces of garlic between the chicken and set aside
  7. Cut the carrot and potatoes into 1 inch pieces
  8. In a small bowl, toss in about 1 tbsp coconut oil. Season with Salt, Pepper & Thyme
  9. Spread on another foil rimmed baking tray
  10. Place both trays in the oven and roast for about 45 minutes in a 450F oven
  11. If skin starts to burn, cover with foil until cooking is complete
  12. Toss carrots and potatoes half way through
  13. Serve with fluffy basmati rice

 

Prep time!

Seasoned Chicken on rimmed baking tray

 

Carrots & Potatoes, oiled and seasoned

 

I just love my oven. It works wonders!

 

Roasted Carrots & Potatoes

 

And here you have it. Serve with rice, or like me – just like this.

Roasted Curried Chicken & Roasted Carrots + Potatoes

Have a splendid week, my friends! ~Lyn

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Chicken, Corn & Edamame Chowder with Roasted Potato

Jan 16, 2012 by

I’ve made chowder once before and by all means it was okay. But when I came across a recipe by a fellow Food Blogger by the name of Nami of Just One Cookbook, I had to give it a try. The main difference between this recipe and the one I had done previously, was the use of Rotisserie Chicken and Roasted Potatoes. Those two by themselves sound like pure yum, and then I made a soup out of it.

Nami’s version called for a cup of Heavy Cream as the thickening agent for this recipe. To substitute, I was prepared to make a roux of some kind on the fly, but thankfully, Nami was able to tell me her quick trick (as listed in the recipe) in under 140 characters while I was preparing the chowder. Yay Nami! I omitted the bacon (I know, maybe next time) and added Edamame for a nice pop of colour and because I like the added fibre and protein :-)

I can’t tell you how happy I was to make this chowder. I look forward to making it again. I will not omit the bacon, though ~ that’s a promise :-) Here is my amended recipe below.

Chicken, Corn & Edamame Chowder with Roasted Potato

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 13 minutes

Yield: 6-8

Ingredients

  • 12 Baby Red Potatoes, halved
  • 6 Pearl Onions
  • 3 Cloves Garlic, halved
  • 3 Tbsp Olive Oil
  • 2 X 900ML Cartons Low Sodium Chicken Broth
  • 2 Cups (cooked) shredded white meat from Rotisserie Chicken
  • 1 Can Cream Style Sweet Corn
  • 1/2 Cup Frozen Edamame, thawed
  • 1 Tbsp dried Thyme
  • Salt & Pepper to taste
  • 3/4 Cup Warm Milk (I used 3% but you can use 2% also)
  • 2 Tbsp Butter
  • 2 Tbsp Unbleached, all-purpose flour

Instructions

  1. Preheat oven to 375F
  2. In a medium bowl, toss potato, onion and garlic in olive oil, season with salt and pepper
  3. Place on a parchment lined baking sheet and roast for 40 minutes. Set aside.
  4. In a large dutch oven, bring chicken broth to a boil and add chicken, potatoes, corn and thyme.
  5. Return to boiling state and remove excess fat from the surface. Repeat as necessary.
  6. Add Edamame and reduce to a simmer
  7. In a small skillet, melt butter over a medium heat
  8. Add flour and combine with a whisk, about a minute
  9. Gradually, add warm milk and whisk until a thickened consistency is achieved, and the flour is cooked, about 3-4 minutes
  10. Add this mixture and stir gently to combine. You are aiming for a creamy texture.
  11. Season with Salt and Pepper to taste.
  12. Allow to simmer for about 10 minutes more
  13. Serve and enjoy with crusty bread
http://lovelypantry.com/2012/01/chicken-corn-edamame-chowder-with-roasted-potato/

 

This chowder was just lovely!

Chicken, Corn & Edamame Chowder with Roasted Potato

 

Have a wonderful week!

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