Meat Loaf
recipe courtesy of Ina Garten

Ingredients nocoupons

• 1 tablespoon good olive oil
• 3 cups chopped yellow onions (3 onions)
• 1 teaspoon chopped fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons Worcestershire sauce
• 1/3 cup canned chicken stock or broth
• 1 tablespoon tomato paste
• 2 1/2 pounds ground chuck (81 percent lean)
• 1/2 cup plain dry bread crumbs (recommended: Progresso)
• 2 extra-large eggs, beaten
• 1/2 cup ketchup (recommended: Heinz)

Directions

Preheat the oven to 325 degrees F.

Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.

In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot. Serves 6.

Black-Eyed Peas

Ingredients

• 1/2 lb. dried black-eyed peas
• 1 tbs. EVOO
• 1 Vidalia onion, chopped
• 1 red bellpepper, chopped
• 2 tbs. hot sauce
• 2 tbs. tomato paste
  
• 1 tsp. cayenne pepper
• 1 tsp. ground white pepper
• 1 tsp. dried thyme
• 1 tsp. ground black pepper
• 1/4 tsp. dried sage
• 1/4 tsp. onion powder
• 1/4 tsp. garlic powder
• 1 bay leaf
  
• 2 tsp. kosher salt

Directions

1. In large saute pan, heat oil over medium heat. Add onion and pepper and cook until translucent. Add hot sauce, tomato paste and all remaining ingredients. Cover with water and bring to a boil. Reduce heat to medium-low and simmer for 3 hours. Serves 8.

Spicy Okra and Tomatoes
recipe courtesy of Bon Appetit, Y'all

Ingredients

• 1/4 c. canola oil
• 1 lb. small to medium okra, whole if small, or cut into 1/2 in. pieces, stems trimmed
• 1 onion, preferably Vidalia, chopped
• 2 cloves garlic, very finely chopped
• 1 tbs. finely chopped fresh ginger
• 2 tsp. ground cumin
• 2 tsp. ground coriander
• 1/4 tsp. cayenne pepper
• 1/4 tsp. ground turmeric
  
• 1 (28-oz.) can tomatoes (preferably San Marzano), chopped, with juices
• coarse salt and freshly ground black pepper
• 2 tbs. chopped fresh cilantro, for garnish

Directions

1. Line a plate with paper towels. In a large skillet, heat the oil over medium-high heat. Add the okra and cook until lightly browned, about 4 minutes. Transfer with a slotted spoon to the prepared plate. Set aside.
2. Add the onion to the residual oil in the skillet and cook, stirring occasionally, until golden, about 10 minutes. Add the garlic and ginger and cook until fragrant, 45 to 60 seconds. Add the cumin, coriander, cayenne, and turmeric and stir to combine. Add the tomatoes with juices, and stir to combine.
   
3. Cook until slightly thickened, about 5 minutes. Add the reserved okra and stir to combine. Decease the heat to medium-low and cook until okra is tender, about 10 minutes. Taste and adjust for seasoning with salt and pepper. Garnish with cilantro and serve.
   

Spiced Sweet Roasted Red Pepper Hummus
recipe adapted from allrecipes.com

Ingredients

• 1 (15 ounce) can garbanzo beans, drained
• 1 (4 ounce) jar roasted red peppers
• 3 tablespoons lemon juice
• 1 1/2 tablespoons tahini
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1 tablespoon chopped fresh parsley

Directions

1. In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, hot sauce, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
2. Sprinkle the hummus with the chopped parsley before serving.

Turkey Salisbury Steaks
recipe courtesy of BHG

Ingredients

• 1 lb. uncooked ground turkey
• 1 envelope (half of a 2.2 oz. pkg.) beefy onion soup mix
• 2 Tbsp. Worcestershire sauce
• 1 clove garlic, minced
• 1 Tbsp. EVOO
• 2 cups sliced fresh mushrooms
• 1/2 cup reduced-sodium chicken broth
• 1/4 cup dry red wine or reduced-sodium chicken broth
• 1/4 cup tomato paste
• EVOO spray
  

Directions

1. Combine turkey, 2 tablespoons of the soup mix, and 1 tablespoon Worcestershire sauce; mix well. Shape in 4 oval patties about 1/2 inch thick.

2. Spray skillet with EVOO spray. In skillet cook patties in hot oil over medium-high heat 3 minutes or until browned; turning once. Remove; set aside. In hot skillet cook garlic in EVOO 30 seconds. Add mushrooms. Cook and stir 5 minutes or until tender. Add broth, wine, tomato paste, and remaining Worcestershire sauce and soup mix. Stir, scraping up browned bites. Return patties to skillet; spoon sauce over. Cover; cook over medium-low heat for 8 minutes or until patties are 160 degrees F. Serves 4.

Pork Stir-Fry

Ingredients

• 2 tbs. canola oil
• 2 green bell peppers, sliced
• 2 onions, sliced
• 4 cloves garlic, minced
• 5 tbs. GF soy sauce
• 2 tbs. vinegar
• 2 tbs. honey
• 1 tsp. ginger
• 1/2 tsp. red pepper flakes
• 1 tsp. sesame seeds
• 2 - 3 cups leftover, sliced pork
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper

Directions

1. In large skillet heat oil over medium heat. Add onions, pepper, and garlic; allow to cook until vegetables begin to turn golden brown, about 15 minutes.
2. Mix together soy sauce, vinegar, honey, ginger, red pepper flakes, and sesame seeds. Pour sauce over vegetables and allow to cook 10 minutes.
3. Lastly, add cooked pork and cook until heated through. Salt and pepper to taste. Serve over rice (recipe below). Serves 3.

Basmati Rice

Ingredients

• 1 c. basmati rice
• 2 c. water
• 1 tbs. oil
• 1/2 tsp. sea salt
• 1/2 tsp. ground pepper
• 1/2 tsp. parsley

Directions

1. Bring water and oil to a boil. Add rice, salt, and pepper. Stir for 1 minute while boiling. Then reduce heat to low, cover and cook undisturbed for 20 minutes. When done remove lid, fluff with fork, and garnish with parsley. Serves 3.

Chili

Ingredients

• 1 lb. ground beef
• 2 tbs. canola oil
• 3 cloves minced garlic
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 can fire-roasted tomatoes
• 1 can tomatoes with green chiles
• 1 can tomato sauce
• 1 can dark red kidney beans
• 1 can light red kidney beans
• 2 tbs. chili powder
• 1 tbs. cumin
• 1 tsp. salt
• ½ tsp. freshly ground black pepper
• ¼ tsp. oregano
• 2 tbs. hot sauce
• 1 tbs. Worcestershire sauce
• ½ tsp. ground red pepper

Directions

1. In large dutch oven, heat oil over medium heat, add green pepper, onion, and garlic. Cook for 7 to 8 minutes or until vegetables become translucent.
2. Meanwhile, in a separate skillet brown ground beef. Drain and set aside.
3. Once vegetables have cooked add all remaining ingredients, including ground beef. Bring to a boil and allow to simmer for at least 2 hours. Serves 4.