Turkey Meatloaf with Sun Dried Tomatoes and Basil

When I’m not busy making my kids’ lives miserable at dinner time dreaming up new ways to torture them with greens and vegetables,  I come through for them with a little comfort food.

While I would love it very much if people would pay attention to their food and start eating lower on the food chain, I never, ever want to become a member of the Food Cop club. Not because I don’t care about you – I do! It’s just that I would  lose all my friends and my own family would probably drop me off at some Home Depot parking lot, change the locks on the front door, and never come back to get me.

This meatloaf recipe is the classic one in my house, and it never fails to make everyone happy. I use freshly ground dark turkey rather than the shrink wrapped mystery meat found in most grocery stores – who knows how long that stuff has been sitting around and what’s actually in there?

It’s always worth asking your butcher if they will grind a turkey thigh or two just for you; however it’s best to call ahead. Some stores don’t have separate grinders and can’t mix poultry with other meats they process without advance notice.

Turkey Meatloaf with Sun Dried Tomatoes and Basil

Yield: 4 - 6 servings

Ingredients

  1. 2 pounds ground dark turkey
  2. 1 small onion, peeled
  3. 1 cup sun dried tomatoes, rehydrated in hot water (oil-packed is ok - drain well); chopped
  4. 1/2 cup fresh basil leaves, chopped
  5. 2 garlic cloves, peeled and crushed
  6. 1/2 cup fresh bread crumbs or panko
  7. 1 teaspoon crushed red chile flakes
  8. 2 teaspoons salt
  9. 2 eggs
  10. Freshly ground black pepper, to taste
  11. 1/4 cup ketchup

Instructions

  1. Heat oven to 425 degrees.
  2. Put the turkey in a large mixing bowl; grate the onion on the side of a box grater into the bowl. Add the tomatoes, basil, garlic, bread crumbs, chile, salt, pepper and eggs to the bowl. Use a large fork or your hands to combine well.
  3. Form the mixture into a football-shaped loaf on a large baking sheet. Bake 25 minutes.
  4. Brush ketchup over the top of the meatloaf Bake for an additional 10 minutes, then allow to cool for 10 minutes before serving.
http://familystylefood.com/2010/02/turkey-meatloaf-with-sun-dried-tomatoes-and-basil/

Family Favorite Lasagna with Basil Bechamel Sauce

It seems fitting that to debut the new FamilyStyle Food, I offer you one of our favorite family recipes.

I’ve made this lasagna over and over; for friends with new babies, family potlucks and my DinnerStyle clients alike. It’s a variation of a recipe from Ina Garten’s Barefoot Contessa Family Style cookbook and it never fails to please.

No-Cook Summer Recipe: Tabbouleh with Fresh Basil

What to make when it’s too hot to cook
Do you ever feel like you’re in a food rut?

I think we all get into a habit of cooking and eating certain things over and over again, either because your seven year old whines for it on a daily basis or simply because you can whip it up with your eyes closed and one hand tied behind your back.

Although my pantry shelves are sagging under the weight of a large array of boxes, bags and jars – all the interesting ingredients I can’t seem to stop myself from collecting for experimentation purposes, I’ve been watching myself reach for the same things to serve as the basis of a quick, one-dish meal when dinner time is nigh and I don’t have a plan; usually some kind of pasta or couscous.

Somewhere along the line I’ve strayed away from good old bulgur. Remember tabbouleh? All you need is hot water and it magically swells into a nourishing meal.

Way back before we made couscous the new “instant” side dish, there was tabbouleh to save the day. Many a college dorm room or apartment kitchen of mine was scented by that little spice packet that came in the tabbouleh box, with its telltale aroma of dried mint and slightly stale cumin.

I had a few friends over for a summer dinner party the other night, and wanted to have most everything made ahead. I had a Middle Eastern flavor theme going, so pulled out one of my favorite cookbooks, Spice by Ana Sortun, and there was a recipe for tabbouleh that jumped out at me.

It turned out to be the perfect thing to round out a summer meal – fast, fresh and I didn’t have to cook it! Well, not unless you count boiling water as cooking.

What I loved about this version was that it uses basil and walnuts, which was a nice twist on the usual parsley-mint-tomato combo.

Summer Tabbouleh with Fresh Basil

Adapted from Spice by Ana Sortun

1/4 cup fresh lemon juice
1/2 small red onion or shallot, finely chopped
2 garlic cloves, crushed
1/2 teaspoon fine sea salt, plus more to taste
1/2 cup fine or medium bulgur
1 packed cup fresh basil leaves
2 tablespoons fresh parsley leaves
1 cup toasted walnuts or almonds
3/4 cup extra-virgin olive oil

In a medium bowl, combine lemon juice, onion, garlic and salt. Let sit about 5 minutes to soften the onion.

Stir in the bulgur along with 1/4 cup hot water. Cover and let stand about 15 minutes, or until the bulgur swells and is tender. Add a bit more water, if needed, if the bulgur is still chewy, and cover until absorbed.

Pulse the basil, parsley, nuts and oil in a food processor until a paste forms. Season with salt and pepper. Add the paste to the bulgur and stir to blend.

Serve topped with grated sharp cheese (such as feta) and toasted pita bread.

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