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

 

 

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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
https://lovelypantry.com/2012/03/turkey-and-potato-skillet/

5.0 from 1 reviews
 
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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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Quinoa Pasta with Roasted Zucchini and Cheese

Mar 26, 2012 by

Last nights dinner was so very interesting to me. I knew I had to roast some zucchini that was begging to be eaten. I also wanted to try the Quinoa Pasta that I bought a few days ago. I had never seen it before and I wanted give it a try so I could see how it tasted and how the texture compared to regular pasta. And there’s the cheese. I’ve always had a thing for cheese. It’s not something that I will give up easily, so bear with me as you see cheese all over this recipe. I kept it subtle. Promise 🙂 …Although I purposely avoided measuring how much cheese I used…

It was tasty, meatless and certainly something I intend to have again. My hubby thought it was quite nice. I don’t think I could convince him to have this without some meat though. He is far from a part-time vegetarian, like what I’m on the path to becoming. Baby steps. As I read more about it and find recipes that suit my palate, I’m truly considering reducing my meat consumption.

Here’s the finished result…another freestyle recipe 🙂

 

Quinoa Fusilli Pasta & Roasted Zucchini with Parmesan Flakes

 

As for the Quinoa Pasta, I realized that it takes a little longer to cook than regular pasta. The package suggested 13-15 minutes – spot on. Anything before that, it’s still rather firm. Also, you have to eat it right away. I decided to toss it in a cheese mixture in order to make it moist on the outside. I don’t do dry pasta very well. A cream sauce or olive oil is pretty much mandatory. The texture of quinoa pasta is just fine and I would not have noticed the difference at all. I will buy it again, if I come across it. Its Quinoa. I can’t go wrong. Right?

 

Quinoa Pasta - Gluten Free, Corn Free

 

5.0 from 3 reviews
Quinoa Pasta with Roasted Zucchini and Cheese
 
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An easy meal perfect for any day of the week. Quinoa, Zucchini and Cheese.
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 2 Medium Zucchini
  • Salt & Pepper
  • Olive Oil for bushing the Zucchini
  • Few Tbsp grated or shredded Parmesan Cheese
  • 8 oz Quinoa Pasta (or whatever pasta you prefer)
  • 1 Scallion, sliced thinly
  • 2 Tbsp Cream Cheese (I used reduced fat)
  • 2 Tbsp Chicken Broth
Instructions
  1. Preheat oven to 425F
  2. In a medium pot, bring about 4 cups of salted water to a boil
  3. Add quinoa pasta and cook according to package directions
  4. Cut ends off zucchini then slice each into 6 wedges
  5. Grease a rimmed baking tray with olive oil
  6. Place zucchini, skin side down on the greased baking tray
  7. Brush with olive oil then sprinkle with salt, pepper and parmesan
  8. Roast for 20 minutes, until the zucchini is golden brown
  9. In a medium pot, add cream cheese, chicken broth and parmesan
  10. On medium heat, still until melted and combined
  11. When pasta is ready, drain and add to cream cheese mixture
  12. Toss to lightly coat
  13. Add salt and pepper to taste
  14. Cut zucchini into chunks and stir in or serve on the side
  15. Garnish with Scallion and parmesan flakes
Notes
I used Quinoa Pasta but you can use any pasta for this recipe

 

I got my son to eat the zucchini. I had to basically emphasize that it had cheese on it. Not that there was too much, but he needs encouragement to eat “new” veggies. He has lettuce, green beans and broccoli under his belt. He needs to conquer zucchini so I can move on to another vegetable. Goodness rules in my house!

 

Zucchini

 

 

Zucchini, Sliced, oiled, sprinkled with salt, pepper and parmesan cheese

 

Roasted zucchini, fresh out the oven. So fragrant. Even the crispy parmesan stuck to the tray looked good to me.

 

Zucchini, roasted for 20 minutes

 

 

Roasted Zucchini with Parmesan Cheese

 

Zucchini never tasted so good.

 

Dinner is served - Quinoa Pasta & Parmesan Roasted Zucchini

 

What a way to start the week. Happy Monday friends!

~Lyn

 

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Polenta with Parmesan and Parsley, Mozzarella and Tomato

Mar 19, 2012 by

I  haven’t made polenta in some time now. A friend of mine recently asked me if I had a recipe – which I did. But because this friend is super special to me and one of my BIGGEST supporters, not only of The Lovely Pantry, but of me as a person… I wanted to do something nice and a little different. A delicate dish that was smooth, flavourful and good for the body. I think I’ve accomplished that with this recipe and presentation.

In Jamaica, the term “Polenta” is rarely used however, I believe Jamaicans are becoming more aware of the term. Polenta is quite like a dish we call Turn Cornmeal or “Tun Cornmeal” – which is a dish of a similar consistency but includes ingredients such as coconut milk, escallion, garlic, thyme and of course, scotch bonnet pepper. Just like Polenta, Turn cornmeal can be served in a variety of ways and with different meats or sauces. Personally, I don’t like my Polenta mushy. I prefer it crispy on the outside and soft but firm on the inside.

Todays dish is meat free and fabulous. I hope to make more dishes like this. I believe this could be a snack, a breakfast or an appetizer. What do you think?

 

Parsley Polenta with Mozzarella & Tomato

 

This is basically how I make my polenta but you can certainly make variations. If you don’t have parsley, chop some spinach or kale. Add some sweet corn. Get creative! I have made polenta using water and I’ll never do that again – too bland. I will always add a broth because I find it to be more flavourful that way. I decided to dress up my polenta with mozzarella (more cheese, I know!!) and broiled tomato slices topped with a seasoned breadcrumb mixture.

 

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Polenta with Parmesan and Parsley, Mozzarella and Tomato

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 53 minutes

Polenta, a dish so versatile it can be had in so many ways. Made with yellow cornmeal, chicken broth, parmesan cheese and parsley

Ingredients

  • 6 Cups Low Sodium Chicken Broth (or Vegetable Broth)
  • 1 3/4 Cup Yellow Cornmeal
  • 3 Tbsp Butter
  • 4 Slices Mozzarella Cheese
  • 1/2 Cup Grated Parmesan Cheese + 1 Tbsp
  • 1/2 Cup Parsley, finely chopped + 1 Tbsp
  • 1 Tomato, firm
  • 1/4 Cup Breadcrumbs
  • Salt and Pepper
  • Cooking spray
  • Olive Oil

Instructions

  1. In a large saucepan, bring chicken broth to a boil
  2. Gradually whisk in the cornmeal, removing any lumps that may form
  3. Reduce heat and cook until the mixture thickens, stirring often for about 15 minutes
  4. Add parmesan, stir to combine
  5. Add butter, stir to combine
  6. Finally, add parsley and stir to combine
  7. Pour into a shallow dish about an inch deep. Use a spatula to spread into the corners. Allow to rest and firm up
  8. In a small bowl, combine breadcrumbs, 1 Tbsp parsley, 1 Tbsp parmesan. Mix to combine.
  9. Remove the top and bottom from the tomato and cut into 4 slices
  10. Line a baking tray with parchment paper. Lightly grease with cooking spray
  11. Place tomatoes on the tray and sprinkle each slice with a pinch of salt and pepper and then the breadcrumb mixture
  12. Drizzle olive oil over the breadcrumbs on each tomato slice
  13. Place in broiler for about 5-8 minutes or until the breadcrumbs are golden brown. Set aside when done
  14. Using cookie cutters, cut out 4 circles about 2-3 inches in diameter from the cooled polenta
  15. In a hot skillet, spray with cooking spray, brown polenta about 3-4 minutes on each side, until crispy and golden brown. Set aside.
  16. When the polenta and tomato are cool to the touch, place a slice of mozzarella on each polenta disc then top with a slice of tomato
https://lovelypantry.com/2012/03/polenta-with-parmesan-and-parsley-mozzarella-and-tomato/

4.5 from 4 reviews
 
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Looks a lot like cornmeal porridge here!

 

Yellow Cornmeal being cooked

 

I love the splash colour that parsley adds.

 

Add the parsley to the cornmeal

 

Spread the polenta evenly into the baking tray as best you can. It is quite thick at this point and needs “encouragement” to get into the corners.

 

Spread the polenta in a rimmed baking tray

 

I used a cookie cutter only because I wanted to stack with other ingredients that were round. Otherwise I would have just used a sharp knife and cut square pieces.

 

Cookie Cutter

 

So here’s the thing. I don’t love tomatoes. But I’ll eat them like how I’ve prepared them here – with breadcrumbs. I know, I know. Weird. I’m trying to eat more though. So good for you.

 

Tomato Slices

 

I loved the smooth and creamy texture that the mozzarella added to this combination. You don’t need too much, since the flavour is very mild.

 

Parmesan Polenta, Mozzarella, Tomato with breadcrumbs

 

Picture perfect Polenta!

 

Polenta, Mozzarella, Tomato

 

 

And there you have it! A tasty way to make polenta.  Left over polenta is awesome pan-fried for breakfast with some maple syrup. Its like the breakfast of champions!

To my friend, Nicky – Thank you!

 

Happy Monday to you all!

 

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Chocolate Stout Cake

Mar 13, 2012 by

I tried to resist making this. I really did. But I had all the ingredients! I just had to.

I picked up a little recipe book called Irish Favourites and the recipes were interesting… as in, I’d make most of the recipes in the book! It was perfect timing seeing that St.Patrick’s day is right around the corner. The original recipe had a cream cheese frosting but I opted out. The chocolate cake is bad enough. And by bad, I mean good.

 

Chocolate Stout Cake

 

Chocolate Stout Cake
 
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Chocolate Stout Cake, adapted from Irish Favourites Cookbook
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 2 Cups All Purpose Flour, unbleached + more for dusting the pan
  • ¾ Cup unsweetened Cocoa
  • 1 Tsp Baking Soda
  • ¼ Tsp Salt
  • ¾ Cup (1½ Sticks) Unsalted Butter, softened
  • 1 Cup packed Light Brown Sugar
  • ½ Cup Granulated Sugar
  • 1 Tsp Vanilla
  • 3 Eggs
  • 1 Cup Stout, at room temperature (I used Jamaican Dragon Stout)
  • 1½ Cup Icing Sugar
  • 3-4 Tbsp Hot Water
  • 2 Tbsp Green Sprinkles
Instructions
  1. Preheat oven to 350F
  2. Spray a 10 inch Bundt Pan (a 13 X 9 inch baking pan) with cooking spray, then dust with flour
  3. Combine flour, cocoa and salt in a medium bowl. Set aside
  4. Beat butter, brown sugar and granulated sugar with a mixer at medium speed until light and fluffy
  5. Beat in vanilla
  6. Add eggs, one at a time, beating after each addition
  7. Add flour mixture alternately with stout, beating after each addition
  8. Pour batter evenly into prepared pan
  9. Bake for 35-40 minutes until a sharp knife or toothpick inserted into the centre comes out
  10. clean
  11. Allow to cool completely in the rack
  12. In a small measuring cup, sift in icing sugar. Add hot water and stir until smooth. Pour over the cake and add sprinkles for final touch

 

Look what I found – Jamaican Dragon Stout. The sweeter alternative to Guinness. My hubby had a stash and was nice enough to let me use one. I’m not a stout drinker myself, but I think I may like cooking with it.

 

Jamaican Dragon Stout

 

Dragon Stout - Close Up

 

The recipe called for a 13 X 9 inch baking pan but I thought it would be more interesting to use a Bundt pan. Okay, I just really wanted to use it. This is my first Bundt cake. Chocolate Stout Bundt Cake. Sounds good!

 

Chocolate Stout Cake Batter

 

Glazing was some messy fun! Me and my daughter had green fingers for a while…

 

Glaze and Sprinkles

 

 

Chocolate Stout Cake Slice

 

A rich but not too sweet chocolate cake, made with a Jamaican stout…just in time for St. Patrick’s Day.

 

Chocolate Stout Cake

 

About how long do I need to walk on the treadmill to fix this?

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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
 
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Baked meatballs with a sweet and sour sauce
Author:
Recipe type: Dinner
Serves: 4
Ingredients
  • 1½ lbs Ground Turkey
  • 1 Cup Ketchup, divided into 2½ cup portions
  • ¼ Cup brown sugar
  • 1 Tbsp White Vinegar
  • 1 Tbsp Apple Cider Vinegar
  • 2 Tbsp Low Sodium Soy Sauce
  • 1 Egg
  • 1 Onion, finely chopped
  • ½ Cup Breadcrumbs
  • 1 Tbsp Oregano
  • 2 Tsp All Purpose Seasoning
  • Salt & Pepper
  • 4 Large Carrots, cleaned and chopped into ½ 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 ½ 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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