NuM NuM

The day before Thanksgiving, Lobster and I had our own Fakesgiving. Instead of your usual 10 pound bird, I bought a turkey breast and stuffed it with a sausage, fig and cranberry dressing. Even though it was a little dinner for two, we still went nuts and had all the fixin's - mac and cheese, sweet potatoes, cranberry sauce and a pumpkin trifle.

Stuffing the turkey breast was a nice change from your traditional turkey and one we enjoyed very much. I'm sure everyone's had their fair share of dried turkey breast, but this method actually produced a moist breast. I was really surprised how much we enjoyed eating it this way. In fact, we may even change our Thanksgiving tradition from here on out. (fingers crossed) My favorite part of the meal is the side dishes anyway - so having a twofer and smothering it in gravy and cranberry sauce made for one delicious bite. It's a shame Thanksgiving only comes around once a year - the glutinous day has just passed and I'm already thinking of next year's meal. Sigh, food freak I be ^_^

Note: The stuffing was a bit on the sweet side for me so next time I would try using one fruit instead of both - or an entirely different recipe all together.


Turkey Roulade
6 to 7 servings
Adapted from Barefoot Contessa

• 3/4 cup small-diced dried figs, stems removed
• 3/4 cup dried cranberries
• 1/2 cup apple juice
• 2 tablespoons unsalted butter
• 1 1/2 cups diced onions (2 onions)
• 1 cup (1/2-inch-diced) celery (3 stalks)
• 3/4 pound pork sausage, casings removed (sweet and hot mixed)
• 1 1/2 tablespoons chopped fresh rosemary leaves
• 3 tablespoons pine nuts, toasted
• 3 cups herb-seasoned stuffing mix (recommended: Pepperidge Farm)
• 1 1/2 cups chicken broth
• 1 extra-large egg, beaten (I used one large egg plus an egg white)
  
• Kosher salt and freshly ground black pepper
• 1 whole (2 halves) turkey breast, skin on, boned and butterflied (5 pounds)
• 2 tablespoons unsalted butter, melted

Directions

Place the dried figs and cranberries in a small saucepan and pour in the apple juice and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.

Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.

Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.)

Preheat the oven to 325 degrees F. Place a baking rack on a sheet pan.

Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Don't mound the stuffing or the turkey will be difficult to roll. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Starting at 1 end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.

Place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1 3/4 to 2 hours, until an instant-read thermometer registers 150 degrees F in the center. (I test in a few places.) Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing.

With the leftover stuffing - place in a large oven proof bowl and roast along side the turkey during the last 45 minutes of baking. Stuffing is done when internal temperature register 165F.

Gravy

Recipe from Barefoot Contessa

Makes 3 cups

• 4 tbs unsalted butter*
• 1 1/2 cups chopped yellow onion (2 onions)
• 1/4 cup flour
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Defatted turkey drippings plus chicken broth to make 2 cups
• 1 tablespoon white wine, optional
• 1 tablespoon heavy cream, optional

Directions

In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.

Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.

Happy Halloweenie!! I hope everyone's having a fun and festive night and filling your bellies with lots of sweet treats! I've been on a HUGE sweet tooth binge lately so no sweets for me today - shoveling Resse's Peanut Butter cups in your mouth waiting for trick-or-treaters doesn't count right?!



Anyway, I celebrated America's spookiest holiday with the ultimate American dish - meatloaf sammie. This was a wonderful savory treat to celebrate and one you should file under your "must make" file.

Hmmm...how can I best describe the essence of this dish? Just imagine a melt in your mouth tender juicy meatloaf, topped with sweet tangy slow roasted tomatoes, layered between ooey-gooey melted Fontina and Gruyere cheese. Yes...yes...yes!!!! Is your mouth watering yet? I can't specifically name what made this sammie outstanding, but perhaps it was the combination of the sharp nuttiness from the cheeses, or the sweet tangyness from the slow roasted tomatoes caramelized in the oven for hours on end, or maybe it was the crunchy bread against the soft meatloaf - but it was just the perfect combo of flavor, texture, and yummyness all in one bite. My only issue with the sandwich is I wish I had made more of it. It's a good thing no one was around 'cuz I was not about to share! In this case, sharing did not equal caring. Every man for themselves!! Too bad I had to save the leftovers for Lobster, sigh, the sacrifices I make as a wife.

If this sammie sounds appealing to you, give these a try:
Italian Meatball sub with Spicy Sausage and Mozzarella
Brie, Fig, and Arugula Turkey Burger a.k.a $50,000 Burger
Gruyere, Blue Cheese and Ham Sammie on a Cheddar, Chive, and Bacon Biscuit


The Ultimate Meatloaf Sammie
A NuM NuM original recipe
1 serving

1 Arnold Select Sandwich Thins Multi-Grain
Thick slice of Feta and Sun-dried tomato meatloaf, about 1-1/2"
A few slices of 1/8" thick Gruyere and Fontina cheese*
3-4 Slow Roasted Tomatoes

Pre-heat convection oven on roast at 375F. If you do not have a convection oven then just bake them in 375F oven.

Slice meatloaf in half horizontally. Layer slices of Fontina cheese on bottom half of bread. Place meatloaf on top. Top with enough slow roasted tomatoes to cover the entire meatloaf. (You can also add extra tomatoes on top of the Fontina cheese to give the sammie more of a sweet-tang - I may try that next time) Top meatloaf with Gruyere cheese and place top half on sandwich. Place sammie on a sheet pan and roast in oven for 15 minutes until cheese is melted, meatloaf is warmed through and bread is crunchy. ENJOY!

*I used Cave Aged Gruyere and Val D' Aosta Cow's Milk Fontina cheese

For some reason meatloaf seems to have a bad rap when it comes to dinner. I never had meatloaf growing up so I've never really had these so called "hockey puck" pieces of meat people refer to them as. I told Lobster what we were having for dinner and he was less than pleased. In fact, he even went as far as to say, "ew, meatloaf?" Whatever! I knew it was going to be good - and that it was! Suddenly, "ew, meatloaf" turned into "mmm, meatloaf." So try this for the meatloaf hater in your life and they too will be a convert.


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Turkey meatloaf with sun dried tomato and feta

• Vegetable cooking spray
• 1/2 cup plain bread crumbs
• 1/3 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped garlic and herb-marinated sun-dried tomatoes
• 2 cloves garlic, minced**
• 2 eggs, lightly beaten
• 2 tablespoons 2% milk
• 1/2 cup crumbled cotija cheese (can substitute feta)
• 1 - 1/4 teaspoon kosher salt*
• 1 teaspoon freshly ground black pepper
• 20 oz pound ground turkey, preferably dark meat, 93/7% fat

Fall is my favorite season to cook and I'm getting excited to rip into my kitchen with a laundry list of new recipes to try. What better way to welcome the season then whipping up a lasagna. I found this recipe from another blog and the name of the post was "Best Lasagna Everrrrr." Obviously I was intrigued and had to try it for myself. This lasagna is unique in the fact that it's made with turkey, no boil lasagna noodles, a puree of vegetables and the best part - no ricotta filling. It tastes surprisingly light for a lasagna and the vegetable puree adds a depth of flavor and the sauce tastes like it's been simmering all day. The dish is very authentic and tastes like something you'd get from one of your favorite Italian restaurants.

This was my first time using no boil lasagna noodles and they're so convenient and easy I don't think I'll ever go back to the regular stuff again. With the no boil noodles, they blend in perfectly with the filling and every forkful is a perfect bite of hearty sauce and ooey gooey cheese. See.....the noodles are almost invisible in the picture above...yummm-meee! The overall texture of the lasagna is very smooth and creamy and the combination of tangy tomato sauce and bechamel are the perfect marriage.

This dish is definitely worthy to serve to company and made even more special served alongside homemade buttery garlic knots - which I'll post about later. I made this for my friends and they enjoyed the lasagna very much and some even went back for seconds :) By the end of the night, half the lasagna pan was empty and only a few garlic knots remained. I'd say dinner was a success and everyone left with a happy and full tummy.


Turkey Lasagna with Tomato and Creamy Bechamel Sauce
Adapted from Mel's Kitchen Cafe
8 to 9 servings

Red Sauce:
2 tablespoons olive oil
1 tablespoon butter
4 cloves fresh garlic, finely minced (see garlic tutorial here)
1/2 large onion, diced (about 1/2 cup)
8 ounces mushrooms, chopped
2 (8-ounce) cans tomato sauce
1 (6-ounce) can tomato paste
1 (14.5-ounce) can diced tomatoes, undrained
2 teaspoons Italian seasoning (or a mix of dried oregano and basil)
1/2 teaspoon salt
1/2 teaspoon pepper

White Sauce:
3 cups milk (not skim, I used 2%)
5 tablespoons flour
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
9 lasagna noodles, boiled for half the time on the box (or use 12 of the no-boil noodles, of which I far prefer the Barilla brand)
1 pound ground turkey
1 pound mozzarella cheese, shredded
8 ounces Parmesan cheese, shredded

Preheat the oven to 350 degrees. Lightly grease a 9X13-inch baking pan (3 Qt) with cooking spray or with a napkin dipped lightly in olive oil and set aside.
In a large skillet, brown the ground turkey over medium-high heat, breaking the meat apart into pieces with a wooden spoon and season with salt and pepper to taste. When turkey is cooked through, drain the grease and set aside.
In a medium-size saucepan over medium-high heat, add 2 tablespoons olive oil and one tablespoon butter. Add a pinch of salt and pepper. When oil/butter is hot, add the garlic, stirring constantly. When the garlic is lightly browned, but NOT burned, add the onion and mushrooms. Continue cooking on medium-high heat until the vegetables are soft and browned and the fluid has mostly cooked out. Remove from heat and either using a handheld immersion blender or transferring the vegetables to a blender, blend the vegetables to a paste-like mixture. Return the pot to the heat (pour the pureed vegetables back in, if using a stand-alone blender) and add the tomato sauce and tomato paste. Stir to combine. Then add the diced tomatoes, Italian seasoning, salt and pepper. Stir. Cover and let the sauce sauce simmer for 30 minutes over medium-low heat, stirring occasionally. Right before using the red sauce in the lasagna, stir in the reserved ground turkey and season with more S&P to taste.
While the red sauce simmers, if using lasagna noodles that need to be boiled, bring a large pot of salted water to a boil and boil the noodles for half the time suggested on the box. Once the noodles are cooked, drain, but do not rinse. Add a dab of olive oil to keep them from sticking together. If you are using no-boil noodles, you can skip this step.
Also while the red sauce is cooking, melt the four tablespoons butter and when melted, add the flour, stirring constantly to combine and letting the mixture cook, while stirring, for a minute or two. Gradually add in the milk, whisking constantly. Add the salt and pepper. Slowly whisk the white sauce, ensuring it doesn’t burn on the bottom of the pan, while cooking it over medium heat. Continue slowly stirring or whisking while the white sauce cooks and thickens quite a bit, about 5-7 minutes. Adjust with S&P to taste
To begin layering the lasagna, keep in mind that you’ll have three layers of noodles as well as three layers of the sauces and cheese – so plan on splitting all the sauce and cheese piles into thirds so you don’t run out at the end! (Dividing cheese into thirds was basically 1/2 cup of Parmesan and 1 1/4 cup of Mozzarella for each of the three layers) On the bottom of your lightly greased baking pan, layer three pre-boiled noodles or four no-boil noodles, slightly overlapping the no-boil noodles. Layer the red sauce, white sauce, Parmesan and mozzarella cheeses, spreading all to the edges and top with another layer of noodles. Again, layer the red sauce, white sauce, Parmesan and mozzarella cheeses and top with the final layer of noodles. Layer the sauces and cheeses again.
Cover the lasagna with a greased layer of aluminum foil and bake for 30 minutes or until cheese is nice and bubbly. Remove the foil and turn on broil and melt cheese until nice and brown. Let the lasagna sit for 15 minutes before cutting and serving.


How to freeze lasagna from Foodie Bride blog:
On lasagna night at home, I make a big ol’ mess. I bake a full batch in a 9×13 pan even though it would probably serve 8-10 people. I refrigerate the foil-covered leftovers in the pan overnight so it firms up. I then cut the cold lasagna into single portions, wrap each square in two layers of plastic wrap, and freeze on a baking sheet for about an hour or so. Once frozen solid, I’ll put the frozen squares in a large freezer bag. I put two squares in the fridge the night before the next lasagna night – reheating in a small baking dish is super easy and clean up is a breeze. And the best part is that I only have to do “lasagna dishes” once.

You know you've made something delicious when you take a bite and your first reaction is mmmmm! I LUV it when that happens! Mmmmms = happy dance = a happy blogger. This burger was well received and is now a new fave! Each bite packs a flavorful punch and the muhammara is absolutely amazing. I could have eaten it straight up all by itself. Gimme a bag of pita chips and I would've been a happy girl. The sauce reminded me a lot of my other favorite dip - but this one's even better. It was a perfect compliment to the bold flavors of the meat and the combination of flavors just made these burgers sing!

I learned a great cooking tip while making these burgers as well. The recipe uses Greek yogurt to bind the burgers which I thought was a unique twist, since normally I use an egg to bind any type of ground meat. I found the yogurt held the burgers together well and they showed no signs of falling apart on the grill. How many times has that happened to you when you try to cook a burger on the grill? Well have no fear, yogurt is the new binder and you'll have a perfect burger every time. Try it, I think you'll be pleasantly surprised. The yogurt also acts as a double-duty ingredient - it not only keeps the burger together, but also adds moisture which keeps the burger juicy and moist. If you enjoy Mediterranean cuisine and big bold flavors, then you'll definitely enjoy these burgers!


Greek Patty Melt with Cotija Cheese and Muhammara
Adapted from Grill It with Bobby Flay
2 servings

• 1/4 cup finely chopped parsley leaves
• 3 tablespoons fat-free Greek yogurt
• 1 cloves garlic, minced
• 1 teaspoons ground coriander
  
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cumin
  
• 1/4 teaspoon paprika
• 1/8 teaspoon ground allspice
• 10 oz pounds ground turkey
• Olive oil
• 2 Hamburger buns
• 1/2 pound cotija cheese, grated (can substitute feta)
  
• Muhammara, recipe follows
• 1 large onion, thinly sliced and grilled

Directions

Preheat a grill over indirect medium-high heat.

In a large bowl, combine the parsley, yogurt, garlic, coriander, salt, cumin, paprika, and allspice. Add the lamb and mix gently by hand until evenly combined. Shape the meat into 2 patties, each about 4 by 6-inches by 1/2-inch.

Lightly oil the patties and arrange them on the hot side of the grill. Cook for 4 to 5 minutes, flip, and cook another 4 to 5 minutes until cooked through. Top burgers with cheese in last few minutes of cooking until cheese gets nice and soft. Transfer the burgers to the bread, top grilled onions and Muhamarra.

Muhammara:

• 1/2 pound red bell peppers, charred, peeled, seeded and roughly chopped
• 1/2 to 1 small hot red peppers, charred, peeled, seeded and roughly chopped*
• 1/2 cup walnut pieces, about 5 ounces, toasted
• 1 clove garlic, roughly chopped
• 1/2 teaspoon ground cumin, from freshly toasted seeds
• Kosher salt
• 1/4 teaspoon smoked paprika
• 1 tablespoons olive oil
• 1/2 tablespoon pomegranate molasses
• 1/2 tablespoon sherry vinegar
• 1/4 lemon, zested and juiced

Tonight I did a horrible thing! I fed lobster the worst meal ever. When I say worst, I mean health wise. Taste wise, this sub rocked! I try to make healthy meals most of the time, but since lobster really likes meatball subs I thought I'd go nuts and use full fat everything and anything. We're talkin' FULL FAT cheese, bread, meat - MAN FOOD people! I bought ground pork from the market and even though it looked frightening and had scary fat white bits running through it - I bought it anyway. I rarely buy ground meat from the store unless it's turkey since it's so much healthier grinding your own meat at home. That way, you know exactly what part of the animal you're actually using. Unlike the market, who knows what type of mystery meat is goin' in that sucker.....aaaaand that's what's in my tummy right now. Ewww, I'm getting grossed out just thinking about it.

Well, at least our health was worth the sacrifice since the meatball sub was fabulous! No wonder it was the winning recipe on "Top Chef." It was full of flavor and nice an spicy - just how I like it! If you plan on making this, don't freak out like I did when you start throwing the spices on to the meat. I thought for sure I must have miss calculated the quantity of measurements when I cut the recipe in half, since it seemed like a ridiculous amount of spices was going into the meat mixture - I may be Asian, but I lack a bit in the math department. Anyway, what I thought would be a disaster ended up being a pleasant surprise and my oh my were these meatballs tasty. They had a nice spicy kick and were the STAR of the sammie! So next time you're looking for a guilty pleasure, make these and enjoy every bite. NuM!

What are some of your guilty pleasures? Mine always involve sweets and tend to look like this and this and this and......


Italian Meatball Sub with Spicy Sausage and Mozzarella
Adapted from Top Chef
3 servings

Meatballs:
• 1/2 lb ground beef (80/20) (I used ground turkey, 93/7% fat)
• 1/2 lb ground pork
• 1/2 bunch flat leaf parsley (about 1/3 cup chopped)
• 2 large cloves garlic
• 1 1/2 teaspoon lemon zest
• 1 tablespoon fennel seeds
• 1 1/2 tsp cumin seeds (I used ground cumin)
• 1 1/2 tsp regular paprika
• 1 1/2 tsp chili powder
• 1 1/2 tsp cayenne
• 2 tsp kosher salt*
• 1 tablespoon black pepper
• 2 egg whites

Tomato Sauce or your favorite can of spaghetti or marinara sauce:
• 1 15 oz cans whole peeled tomatoes, crushed by hand*
• 2 cloves garlic, minced
• 1/4 cup white wine
• 1/4 bunch flat leaf parsley (about 1 to 2 tablespoons, chopped - just eyeball it)
• 1 teaspoon red chili flakes, plus more to taste
• 1/4 cup chicken stock (I used broth)
• 2 tablespoons fresh basil, chiffonade
• 1/4 cup extra virgin olive oil (I used 2 tbs)
• Salt and pepper and sugar, to taste

Peperonata:
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 Tbl oil
• Salt and pepper, to taste

Garnish:
• 3 Italian bread baguette, toasted (I used French rolls)
• Fresh mozzarella, sliced or shredded
• Grated parmesan

Directions

For the Meatball:
1. In a food processor, puree parsley, garlic, and lemon zest. (I was too lazy to use a processor so I measured out 1/3 cup of parsley chopped, then finely chopped/minced it afterward, then I finely minced the garlic and turned it into a garlic paste - I did this by adding one tsp of salt on top of the minced garlic then using the back of my knife crushed the garlic against the cutting board until it turned into a paste - it also dispenses the garlic more evenly throughout the dish. If you'd like to see a demonstration, click here) In a large bowl, mix all remaining ingredients. Add puree mixture and mix everything together.
2. Taste by cooking a small patty on a grill or sauté pan to insure proper seasoning. Next form into meatballs. I made mine about twice the size of a golf ball which equaled 9 balls. I broiled them in a broiler pan for 8-10 minutes on one side then flipped them over and cooked them for another 5 minutes. Be sure to check them during cooking since they can brown quickly. If you don't want to broil them you can cook them over flattop or grill. (Since you're cooking ground pork you should make sure it reaches internal temperature of 160F)

*I used 2 tsp of salt (1 tsp when I made the garlic paste and another teaspoon in the actual meat mixture itself) then made a tester patty and added more salt to taste. The original recipe says to use 1 1/2 tablespoons but I don't think I used that much.

For the Tomato Sauce:
1. In a saucepot, sweat garlic in olive oil and red pepper flakes until aromatic. Add wine, parsley, and reduce by half. Add chicken stock and tomatoes, and allow to simmer for at least 15 minutes or reduce down to desired consistency. Adjust flavor with salt and pepper. Finish with basil (I like my sauces to be thick so I simmered it down to the consistency of a marinara sauce. The sauce tasted a bit acidic so I added a bit of sugar)

* I used diced tomatoes and crushed them with a wooden spoon after I put them in the saucepan. The sauce tasted a little bland so I also added 7 slow roasted tomatoes I had in the freezer to add more flavor. If you’d like the recipe for slow roasted tomatoes, you can find it here.

For the Peperonata:
1. On griddle, cook all vegetables until al dente. Season with salt and pepper.

To Serve:
I sliced the bread down the middle but not all the way through and scooped out a bit of the inside so the meatballs could stay in place. I toasted my bread in the toaster oven for a couple minutes until warm and a bit crusty. Remove the bread from the toaster oven and place a bit of sauce inside the bottom of the bread then place meatballs inside bread add more sauce, top with peperonata. Garnish with mozzarella and finely grated parmesan. Pop under the broiler until the cheese is nice and melted. Watch them closely since the top of the bread can easily burn.

*I used Francisco International French bread rolls. The bread had the right texture since it was nice and soft but I did not realize they are packaged already sliced a bit horizontally. It wasn’t the end of the world, just a bit cumbersome when trying to make the subs. I would recommend using soft bread versus a bread with a thick crispy crust. Enjoy!

Holy mole, I just prepared the quickest dinner of my life and it was DELICIOUS! I don't know what I'm more excited about. The fact that it was so quick and yummy, OR that I successfully made ground turkey taste like spicy Italian sausage without a recipe. NO RECIPE PEOPLE....this coming from the woman who permanently has recipes and measuring spoons glued to her hip. Either way, LOVE IT...LOVE THIS DISH!!! Again, not to sound like Rainman but I can't believe how fantastic this meal turned out and it was so easy to prepare. I think I appreciate it even more b/c I've slaved away in the kitchen for countless hours on end trying to make an outrageously fancy meal and here this dish literally took me about 15 minutes - minus the time it took me to roast the squash which I practically just threw in the oven. I'd also never cooked with spaghetti squash before but it's the greatest veggie EVER. SO HEALTHY!!! I don't think I'll ever have to eat spaghetti noodles again. Try this...it's YUM-MAY!

*Sorry for the "recipe." I hate it when people don't have exact measurements but I tried to explain how I made it as best I could. But really, if I can do it...anyone can :)


Spicy Italian Turkey Sausage with Spaghetti Squash
A NuM NuM original recipe
2 servings

Spaghetti Squash* (1 to 2 lbs)
Ground Turkey (Jennie O 93/7% lean)
Fennel seeds
Red Pepper Flakes
Salt & Pepper
Onion powder
Garlic powder
Dried Basil
Dried Oregano
Classico Tomato Basil Sauce (or your favorite tomato sauce)

Directions
For the squash:
Pre-heat oven to 400F. Cut squash in half starting from the stem and scoop out seeds and stringy parts, drizzle with olive oil or PAM and sprinkle with S&P. Roast cut side down on oiled baking sheet for 45 minutes or until a knife can easily pierce through the skin (top and sides of squash) Once squash has cooled take a fork and begin to remove flesh from skin. (Be careful not to pierce through the skin since you will be using them as eating vessels for presentation. If not, then you can serve them out of a dish) I find moving the fork from side to side makes prettier strands versus from stem to bottom. They should start to look like "noodles" Reserve shells of squash for later.

For the turkey sausage:
Turn burner on to medium high heat. Drizzle olive oil and toast fennel seeds (I think I eyeballed how much would cover 1/2 the surface of the ground turkey) and red pepper flakes (I would put however spicy you like it since you can always add more in the end) until fragrant with a little bit of olive oil. Once fragrant add turkey on top of spices and do not move it until nice and caramelized on the bottom. Add salt, pepper, garlic powder and onion over the entire surface of turkey. Sprinkle basil (I would say add about half the amount of basil as you did of the garlic powder) then add oregano (add half amount of oregano as you did of the basil) Once turkey is nice and brown on the bottom flip it over then break into chunks with spatula. Soon as it is almost done cooking taste and adjust seasonings. Turkey must be cooked all the way through. Remove from pan and set aside.

Using the same pan you used to cook the turkey, place the spaghetti squash strands and however much tomato sauce you think you need to just coat the "noodles" and cook until everything is heated through. You don't want to drown the noodles in the sauce. Remove pan from stove and place noodles inside the now empty spaghetti squash halves and top with turkey. Garnish with parmesan cheese if you like. ENJOY. NUM!

*Larger spaghetti squash are more flavorful then smaller ones and you want to pick ones that are more yellow then white colored. Available year around but their peak season is fall through winter.

If you're lookin' for a change to your boring weeknight meal then this is a wonderful dish to try - especially if you're a fan of Indian food. Pomegranate molasses is a new ingredient I've been cooking with recently and I find it gives a tremendous boost of flavor to any dish. In my latest creation I drizzled it over sweet vanilla ice cream and it was divine!! If you like the taste of POM juice then you'll enjoy using this ingredient.

The pomegranate molasses was an innovative addition to tonight's meal and made the kebabs very unique from the other kefta/kebabs on this site, which can be found here and here. The glaze smelled sooooo good the second it hit the grilled meat. The aroma was coming through the window and perfumed the entire house. The pomegranate added an interesting tartness to the savory meat and made for a wild sensation of flavors. In fact, the flavor of the pomegranate was so intense against the savory meat that it was a taste I'd never experienced before. Are you intrigued? Makes ya wanna go out and buy some doesn't it?! If you're skeptical to try it with savory foods, buy it for the mere fact of using it as an ice cream topping alone. YUM!

I served this with roasted okra (I am a new believer in okra), baked falafel (which I will post about soon) and store bought tzatziki sauce. I would first try the meat with the yogurt sauce just in case it's too "funky" for your liking. The cool yogurt balances out the tartness of the pomegranate and adds a great contrast against the hot meat. This was a welcomed change for a weeknight meal and a yummy new recipe to try.


Ground Turkey Kefta Kebabs with Pomegranate Glaze
Recipe from Food Network
Serves three

* 1/2 bunch fresh parsley, leaves picked (about 2 cups)
* 4 sprigs fresh mint, leaves picked (about 1 cup)
* 1 shallot, roughly chopped
* Zest and juice of 1 Meyer lemon**
* 2 cloves garlic
* 1 pound ground lamb
* 1 teaspoon baking soda
* 1/4 tsp garam masala
* 1 egg white, lightly beaten
* Kosher salt and freshly ground black pepper
* Olive oil, for greasing and drizzling
* 2 tablespoons pomegranate molasses*
* 1 teaspoon stone-ground mustard
* Can be found at specialty Asian and Indian markets
* Special Equipment: 12 (10-inch) bamboo skewers, soaked in water for 30 minutes

In a food processor, combine the parsley, mint, shallot, and garlic and pulse until finely minced. Add the mixture to a bowl with the ground turkey, (I only added 3/4 amount of the herb mixture to the turkey) baking soda, lemon zest, egg, garam masala and lots of salt and pepper, to taste. Knead until just combined. Make a tester patty in a pan and adjust with salt and pepper. Pull off a small ball of meat and shape into a fat cylinder. Thread a skewer through the middle lengthwise, and smooth the meat down the skewer until it's even all the way down. Repeat with rest of the meat mixture. Put the kebabs on an oiled baking sheet and drizzle with a little more oil. Combine the pomegranate molasses, lemon juice and mustard in a small bowl. Set aside.

Light a grill or heat a grill pan over medium-high heat.

Arrange the kebabs on the hot grill, turning once and generously brushing with the pomegranate mixture in the last few minutes of cooking. Cook the kebabs until browned and cooked through.

**If you are using a regular lemon that you find at the store, add a pinch of sugar to balance out a bit of the tartness from the pomegranate molasses.




Oven Roasted Okra
Adapted from Yamuna Devi's Yamuna's Table
Serves 2

20 Okra (the smaller the size the better)
1/2 tablespoon olive oil
1/2 tablespoon water
3/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon salt or herb salt (Lawry’s Seasoned Salt)
1/8 teaspoon cayenne
Lime, cut into wedges

Oven preheated to 500F. Rinse and pat okra dry. Combine all of the ingredients except the okra and lime in a bowl. Mix to form a grainy paste. Toss the okra in the mixture, then spread out on a baking sheet. Lightly spray the okra with cooking spray, and bake for 10 - 12 minutes. Turn okra over every 5 minutes to brown evenly. The Okra is done when it's nice and tender and you can easily pierce it with a fork. Serve with lime wedges (I just mixed the spices together minus the olive oil and water and sprinkled over the okra and drizzled with EVOO)

**Roasting the okra at high temperature gets rid of most of the "slime" factor.

Hmmm...so I bet you're wondering what this burger is all about. Fifty grand and a burger? Well, this burger was the winner of the Food Network's Challenge, "Build-a-Better Burger" showdown and the cook won $50,000 bucks!!

Let me just tell you, this burger is FAB-U-LOUS, with a capital F!! Obviously from the name itself you know this isn't your average burger. One bite and you'll be hooked! The flavors are very subtle and sneak up on you. This may seem like a lot of unusual ingredients, but when all those flavors hit your taste buds you get sweet, salty, savory all in one bite and it packs a flavorful punch. NUM! Is your mouth salivating yet? You know you want one!!

WARNING: This burger makes a very tall burger, so get ready to assume the position. Lean over, spread your elbows, open wide and dig in!

I'm submitting this to ">TASTY TUESDAY

Born in Berkeley Burgers
Adapted from here

For the patties:
• 1/2 pound ground turkey
• 3 tbs packed fresh basil leaves, chopped
• 3 tbs drained and chopped sun-dried tomatoes , packed in oil
• 2 tbs grated onion
• 1 garlic cloves, minced or pressed
• salt to taste

For the Lemon-Grilled Fennel:
• 1/2 medium-sized lemons, preferably Meyer lemons
• 1 medium-sized fennel bulbs, tops removed, sliced thin
• 1/2 tablespoons extra-virgin olive oil (recommended: Colavita)
• pinch salt
• 4 slices thick-cut black pepper bacon or regular thick-cut bacon

For the Arugula -Fig Topping:
• 4 tbs chopped walnuts
• 2 teaspoons balsamic vinegar
• 2 tablespoons extra-virgin olive oil (recommended: Colavita)
• Salt
• 4 fresh figs, stemmed and sliced lengthwise
• 1 to 1/2 cups pre-washed bagged baby arugula, roughly torn
• 2 to 3 tablespoons vegetable oil, for brushing on the grill rack
• 2 oz aged Teleme cheese sliced thinly (Camembert or Brie may be substituted)
(I used Fromager d'Affinois Brie)
• 2 good-quality hamburger buns, split (Oroweat Wheat Buns)

*I like a tart vinaigrette so I use a 1:1 ratio vinegar to oil

Directions
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

For the patties:
Combine the chuck, basil, sun-dried tomatoes, onion, garlic, and salt in a large bowl, handling as little as possible. Shape into 2 patties to fit the bun size. Loosely cover with plastic wrap and set aside.

For the fennel:
Grate 1/2 teaspoons zest from the lemons. Put the fennel rings in a medium-sized bowl (I used half a fennel bulb) and juice the lemon over half the fennel and toss to coat all the fennel rings. Add oil and season with salt. Put the fennel in a grill basket and grill, shaking the basket occasionally, until soft, 10 to 12 minutes. (I did this on the stove top) Transfer the fennel to a sheet of foil, sprinkle with the lemon zest, and wrap to keep warm.
Heat a large, heavy nonstick fire-proof skillet on the grill. Add the bacon and cook until crisp. Transfer to paper towels to drain. Wrap in foil to keep warm.

For the topping:
Drain off the bacon fat from the skillet, wipe out the skillet with paper towels, and set the skillet back on the grill. Add the walnuts to the skillet and toast until golden and fragrant; set aside.
Whisk the vinegar with the oil in a small bowl and season with salt, to taste. Combine the figs, arugula, and toasted walnuts in a medium bowl. Toss with just enough dressing to coat.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Place the cheese slices on the patties during the last 3 minutes of grilling. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.

To assemble the burgers, place equal portions of the warm grilled fennel on each bun bottom, followed by a cheese-topped patty, 2 bacon slices, and an equal portion of the fig-arugula topping. (I would use a lot of the fig topping) Add the bun tops and serve.

I've never had any success with Rachael Ray recipes and vowed never again to make one of her recipes. However this one seemed fool proof since it had a couple hundred positive reviews so I thought I'd give her one more shot. I'm so glad I did because these spanakopita sliders were FABULOUS!! New fav! Even better then the kefta - just barely. I thought nothing could top the kefta but lobster and I enjoyed these even more. They had more of a greek influence whereas the kefta was more middle eastern OR maybe we just liked them more b/c there's cheese in the filling. The great thing about this recipe is that it comes together fast. Even when I made my litle "test patties" I didn't have to add any seasonings - that was a first. You must try these burgers! I kept mmmmm-ing (Er, word?) to myself the whole time I was eating them. Not only are they delicious but they're so freakin' cute they'll instantly bring a :) to your face. Yummy in the tummy. ENJOY!

**We ate these with the grilled zucchini and tzatziki from our kefta dinner and they were the perfect addition to the sliders. I also seasoned the zucchini this time with the greek salad dressing and they were NUM!


Spanakopita burger
Adapted from Rachael Ray
3 servings

• 3 garlic cloves, minced
• 1/4 red onion small dice
• 7 ounces, frozen spinach, defrosted
• 3/4 tsp dried oregano, crushed in palm of hand
• 2 oz Greek feta, broken into crumbles
• 3/4 pounds ground turkey
• 1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
• 2 plum tomatoes, thinly sliced lengthwise
• Salt and pepper
• Mini Hawaiian rolls or you can find slider buns at Trader Joe's

Directions
Heat a large nonstick skillet over medium heat. Add a little extra-virgin olive oil and add the chopped garlic and chopped red onion and cook 5 minutes. Transfer the onions and garlic to a bowl to cool. Return pan to heat.
Wring the defrosted spinach dry by twisting it in a clean kitchen towel over your sink. Chop spinach and separate as you add it to the bowl with cool onions, garlic and season with 3/4 teaspoon of oregano. Add in feta crumbles then turkey and grill seasoning. Mix and form into little slider patties, 1-inch thick. Raise heat on pan to medium-high. Add patties and cook 4-6 minutes on each side.
Season the tomatoes with salt and pepper. Toast rolls, if you prefer.

Today marks my 100th blog entry! Wow, I can't believe I've made 100 different dishes. Now I don't feel so bad when I look at my long laundry list of recipes I have yet to attack. So to celebrate, I made a recipe that I've had my eye on for a while now and what better occassion then for my 100th blog post. Ooooh and let me tell you, this dish did not disappoint. It was GOOD! So good in fact that it's going to be classified under NuM NuM, which is the hall of fame of the NuM Num - just in case you were wondering.

The inspiration for this meal came from a dish that lobster and I love eating at a restaurant near our house. The exotic spice mixture used in this recipe makes the meat so flavorful. There's a nice suprise at the end of each bite from the cayenne which gives a little heat in the back of your throat which is unexpected and makes it so fun to eat. This smelled sooooo good when I was grilling it on the dalmation. The smell alone had me hooked! We stuffed the meat into pita pockets along with some greek salad, grilled zucchini, and topped it off with tzatziki sauce. Each bite was loaded with a melody of flavors and it was THE BOMB! The lobster enjoyed this equally as much. After the first bite he said, "damn that's good!" I'm so glad I made a lot since we have plenty of leftovers for tomorrow. You know its NUM when you can't wait to eat leftovers the next day.

**The salad was really good too. I could've just ate that on its own.


Kefta and Zucchini Kebabs
Adapted from Gourmet Magazine in 1980
4 servings

For zucchini:
3 tablespoons fresh lemon juice
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup olive oil (we used about half of this)
2 medium zucchini (1 1/4 lb total), cut crosswise into 1/2-inch-thick slices

Prepare zucchini: Whisk together lemon juice, sugar, salt, pepper, and oil in a large bowl and stir in zucchini slices. Marinate at room temperature while making meatballs.
**We seasoned the zucchini with olive oil, salt and pepper

For kefta (meatballs)
2 slices firm white or wheat sandwich bread, torn into small pieces
1 small onion, finely chopped (about 1 cup)
1/4 cup loosely packed fresh parsley leaves
1/4 cup loosely packed fresh cilantro leaves
1 lb ground turkey
1 teaspoon kosher salt
1/2 teaspoon ground allspice
1/2 teaspoon cayenne
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
1 egg white

Make meatballs: Cover bread with water in a bowl and soak 10 minutes. Squeeze handfuls of bread to remove as much excess water as possible and put in bowl of food processor. Add onion, herbs, bread crumbs, salt and spices and pulse until finely chopped. Place mixture in bowl with meat and egg white and mix with hands until well blended. Form turkey mixture into logs and put on skewers. If meat feels too flimsy and won't stay on the skewer broil instead of grilling.

Grill zucchini and turkey on oiled grill rack, turning over once, until golden and just cooked through, 4 to 6 minutes.


Greek Salad
Adapted from Barefoot Contessa
2 servings

• 1 hothouse cucumber, unpeeled, and sliced 1/4-inch thick
• 1/2 pint cherry or grape tomatoes, halved OR cut and remove seeds of vine
ripened tomatoes into 1/4-inch slices
• 1/4 red onion, sliced in half-rounds
• 1/4 pound greek feta cheese, (crumbled)
• 1/4 cup total of parsley and mint, chopped
• Romaine lettuce, chopped

For the vinaigrette:
• 1 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon Dijon mustard (I always end up adding 1/4 tsp more)
• 1/8 cup good red wine vinegar
• 1/2 teaspoon kosher salt (I add just a sprinkle more)
• 1/4 teaspoon freshly ground black pepper
• 1/8 cup good olive oil

Directions
Place the cucumber, tomatoes red onion and herbs in a large bowl.
For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Just before serving toss with lettuce and more dressing. Serve at room temperature


Stuffing the pitas: Cut each pita in half. Once the turkey is done cooking, slice each log in half and slice each half lengthwise so the pita is easier to stuff. Add the salad, grilled zucchini, tzatziki, opened wide and scarf it down.

Tonight we had a modern version of your standard Thanksgiving dinner, just two months later. These cute little guys are not only delicious, they're healthy too. They were made with ground turkey meat, baked in the oven and kissed with a tangy/sweet cranberry sauce. They were so moist and full of flavor. I was a little apprehensive about making these due to the interesting flavor combo, but these were scrumptious!!! It was like a warm hug on a plate :)

Pumpkin-Turkey Meatloaf Muffins with Cranberry Glaze
Makes 12 muffins. 103 calories each
Adapted from here

1 cup finely chopped onion
1 8oz package mushrooms, chopped finely
3 cloves of minced garlic
1 lb 93% lean ground turkey breast
1 cup pumpkin puree
1 egg white
1/3 cup rolled oats (can substitute bread crumbs)
1 tsp each minced fresh thyme and rosemary
Freshly ground salt and pepper
1 tbsp Worcestershire sauce

1 cup fresh cranberries
1/4 cup sugar
1/4 cup water

Preheat oven to 400F. Spray a standard 12-cup muffin tin with nonstick cooking spray.

In a nonstick skillet over medium heat, cook the onions until softened, about 8 minutes. Add the mushrooms and garlic and cook for about 5 minutes more, until vegetables are tender. Let mixture cool before adding to the meat. Add to a bowl with the turkey, pumpkin, egg white, oats, herbs, worcestershire, salt & pepper. Toss gently to combine. Divide the mixture evenly among the muffin tin. Place in the oven, bake for 20 minutes.

Combine cranberries, sugar and water in a small saucepan. Bring to a boil and then simmer for 10-15 minutes. Spoon onto the meatloaf muffins, and bake for another 15 minutes. (Internal temperature of meat should register 160F) Remove from the oven and let rest for 5 minutes before serving.

Rao's is an Italian restaurant in New York famous for their amazing food and difficulty for booking a reservation. I've heard people book a year in advance for a table. Since I live in LA I can only enjoy their food through their jarred pasta sauces. You may have seen these unassuming pasta sauces at your local grocery store. They're pretty expensive, but they're the tastiest pasta sauces I've ever tried. Needless to say I was very excited to try this recipe...until I actually made it.

I'm still debating whether or not I really like this recipe. The meatballs were delicious on their own, but the sauce was not as tasty as I had hoped. However, together they made a pretty good weeknight meal. I actually found myself enjoying the meal the more I ate it, but it wasn't a love at first bite, party in my mouth feeling...woe is me. If the meal was insanely good like this, then I don't mind slaving away in the kitchen. Well, all was not lost because I got to play with my food and roll the meat into cute little meatballs.

The greatest part about this meal was the meatballs actually. The original recipe cooks them in oil but I broiled mine in the oven instead to make them a bit healthier. I don't think this is a meal I'll be craving and next time I want to play with my food I'll just stick to meatloaf.

**I learned a fancy trick to check the seasonings of your meatballs. Make a small bite size patty from your ground meat and cook it in a skillet to check the taste. That way you don't end up making a huge batch of bland meatballs.

Marinara – 1 1/2 cups - 2 servings with leftover meatballs for meatball subs :)
1 28 oz chento brand whole plum tomatoes with basil
1/8 cup fine quality olive oil
1 ounces fatback or salt pork, optional
1 1/2 tbs minced onion
1 garlic cloves minced
Salt to taste
3 leaves of fresh basil, torn
Pinch dried oregano
Pepper and sugar to taste

1. Remove tomatoes from can, reserving juice. Using your hands, crush the tomatoes, gently remove and discard the hard core from the stem end, and remove and discard any skin and tough membrane. Set aside
2. Put oil in a large, nonreactive saucepan over medium low heat. If using fatback, cut it into small pieces and add to pan. Saute for about 5 minutes or until all fat has been rendered. Remove and discard fatback.
3. Sautee onion and sauté for 3 minutes or until translucent and just beginning to brown. Stir in garlic and sauté for 30 seconds. Stir in tomatoes, reserved juice and salt. Raise heat, and bring to a boil. Immediately reduce heat to a very low simmer and cook for about 1 hour until flavors have combined and sauce is slightly thickened. (if you prefer thicker sauce, cook additional 15 minutes)
4. Stir in basil, oregano and pepper and cook for an additional minute. Remove from heat and adjust seasonings with salt, pepper and sugar.

Meatballs
1 pound ground turkey (15% fat)
1 large egg
1/2 cup pecorino romano cheese
3/4 tbs chopped Italian parsley
1 small garlic glove, peeled and minced
1 cups bread crumbs
1/4 to 1/2 cups lukewarm water
Salt and fresh ground pepper

1. Combine beef, veal, and pork in a large bowl. Add eggs, cheese, parsley, garlic and S&P to taste. Using your hands, blend ingredients together. Blend bread crumbs into meat mixture. Slowly add water, until the mixture is quite moist.
2. Shape dough into a one inch thick rectangle and cut into squares roughly the size you want your meatballs to be. (I made mine the size of golf balls)
3. Place them under a broiler in a broiler pan and broil for 10 minutes, (watch them carefully since they can burn until they get nice, brown and crispy) then flip for another 5 minutes
4. Lower cooked meatballs into simmering marinara sauce and cook for 15 minutes. Serve over pasta or on their own.