Tag: meatloaf

Gordon Ramsay’s Spicy Vegetable and Paneer Wraps Serves:…

Gordon Ramsay’s Spicy Vegetable and Paneer Wraps

Serves: 4
Preparation time: 5 minutes
Cooking time: 10 minutes

You will need
200g spinach leaves
2–3 tbsp vegetable oil
3cm ginger, peeled and finely grated
3 garlic cloves, peeled and finely chopped
1 green chilli, deseeded and finely chopped
1 small red onion, peeled and sliced
1 red pepper, cut into thin strips
2 carrots, peeled and cut into thin strips
1 tsp sea salt
1 tsp garam masala
1 tsp hot chilli powder
½ tsp ground cumin
225g block of paneer, cut into thin strips
2 tbsp chopped coriander
Juice of ½ lemon
4 chapattis or flour tortillas
Coriander and chilli raita

Method
1. Bring a pan of salted water to the boil. Add the spinach and blanch for 30 seconds to one minute until wilted. Drain well and set aside.

2. Heat the oil in a large frying pan over a medium heat. Add the ginger, garlic, chilli and onion and cook for two to three minutes, stirring frequently.

3. Add the red pepper and carrots and stir well. After a few minutes, add the salt, garam masala, chilli powder and cumin. Continue to fry until the vegetables have slightly softened yet still retain some bite.

4. Lastly, stir through the strips of paneer, chopped coriander and lemon juice and cook for a few minutes. Remove the pan from the hob.

5. Warm the chapattis in a wide, dry frying pan to soften them a little (this makes them easier to wrap with.) Spread a tablespoon of coriander and chilli raitaon each warmed chapatti and cover with a layer of blanched spinach.

6. Spoon the vegetable and paneer filling on top and roll up the chapatti to enclose the filling, as you would a parcel.

7. Wrap each spicy vegetable wrap in baking parchment and foil (or old newspaper) and serve warm. If you find the wraps have gone cold, warm them through in a hot oven for a few minutes before serving.

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Turkey Meatloaf with Brown Sugar-Ketchup Glaze

Turkey Meatloaf with Brown Sugar-Ketchup Glaze

by Pam on February 20, 2013

This is another recipe I found in my The Best Light Recipe cookbook by the editors of Cook’s Illustrated. The method they used to make the meatloaf intrigued me but I was nervous that the turkey meatloaf would turn out dry and tasteless… I couldn’t have been more wrong. This truly was one of the best meatloaves I have ever made. Seriously. The key is to use 93% lean ground turkey (both white/dark meat) instead of all turkey breast. Another key factor was using homemade bread crumbs and milk. This meatloaf was flavorful, tender, moist, and so delicious. I served it with Creamy Mashed Potatoes[1] and Pan Roasted Asparagus with Garlic and Parmesan[2]. It was a healthy and comforting dinner that was full of flavor without any guilt. I love that!

Preheat the oven to 350 degrees. Line a baking sheet with tin foil then place a wire rack on top. Fold a piece of tin foil  into a 10 x 6 inch rectangle and place on top of the wire rack; set aside.

Chop some leftover rustic bread into cubes (I used roasted garlic bread) making sure to slice the bottom of the loaf off first (it’s too hard for breadcrumbs). Once the bread is in cubes, place into a food processor, and pulse until you have fine bread crumbs.

Heat the olive oil in a skillet over medium heat. Add the onion; cover and cook, stirring occasionally, until the onion has softened; about 5-7 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Remove from the heat and set aside to cool.

Whisk together the milk, egg, thyme, mustard, Worcestershire sauce, hot sauce, sea salt, and freshly cracked pepper, to taste in a small bowl.  In another large bowl, mix the turkey, bread crumbs, parsley, cooked onion mixture, and egg mixture together with your hands until uniformly combined. Press the mixture together into a compact mass, then turn it out onto the foil rectangle on top of the wire rack. Using your hands, press the meat into an evenly thick loaf about 2 inches tall and 1 inch smaller than the foil on all sides.

Stir the ketchup, sugar, and vinegar together, then brush half of the mixture evenly over the meatloaf.

Bake the meatloaf for 45 minutes. Brush the meatloaf with a bit more glaze, and continue to bake until the center of the loaf registers 160 degrees with a meat thermometer, about 15-20 minutes longer. Cool at least 10-15 minutes before slicing. Enjoy.



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Turkey Meatloaf with Brown Sugar-Ketchup Glaze




Yield: 8

Prep Time: 10 min.

Cook Time: 60 min.

Total Time: 70 min.



Ingredients:

1 tsp olive oil
1/2 sweet yellow onion, diced
2 cloves of garlic, minced
1/4 cup of 2% milk
1 large egg
1 tsp thyme
1 Dijon mustard
1 tsp Worcestershire sauce
1/8 tsp hot pepper sauce
Sea salt and freshly cracked pepper, to taste
1 1/4 lbs 93% lean ground turkey (not all turkey breast)
1/2 cup + 2 1/2 tbsp fresh bread crumbs
2 tbsp fresh parsley, chopped
1/2 cup of ketchup
2 tbsp packed light brown sugar
2 tbsp cider vinegar

Directions:

Preheat the oven to 350 degrees. Line a baking sheet with tin foil then place a wire rack on top. Fold a piece of tin foil into a 10 x 6 inch rectangle and place on top of the wire rack; set aside.

Chop some leftover rustic bread into cubes (I used roasted garlic bread) making sure to slice the bottom of the loaf off first (it’s too hard for breadcrumbs). Once the bread is in cubes, place into a food processor, and pulse until you have fine bread crumbs.

Heat the olive oil in a skillet over medium heat. Add the onion; cover and cook, stirring occasionally, until the onion has softened; about 5-7 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Remove from the heat and set aside to cool.

Whisk together the milk, egg, thyme, mustard, Worcestershire sauce, hot sauce, sea salt, and freshly cracked pepper, to taste in a small bowl. In another large bowl, mix the turkey, bread crumbs, parsley, cooked onion mixture, and egg mixture together with your hands until uniformly combined. Press the mixture together into a compact mass, then turn it out onto the foil rectangle on top of the wire rack. Using your hands, press the meat into an evenly thick loaf about 2 inches tall and 1 inch smaller than the foil on all sides.

Stir the ketchup, sugar, and vinegar together, then brush half of the mixture evenly over the meatloaf. Bake the meatloaf for 45 minutes. Brush the meatloaf with a bit more glaze, and continue to bake until the center of the loaf registers 160 degrees with a meat thermometer, about 15-20 minutes longer. Cool at least 10-15 minutes before slicing. Enjoy.



Adapted recipe and photos by For the Love of Cooking
Original recipe by The Best Light Recipe cookbook by the editors of Cook’s Illustrated

References

  1. ^ Creamy Mashed Potatoes (www.gordon-ramsay-recipe.com)
  2. ^ Pan Roasted Asparagus with Garlic and Parmesan (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Hot and Spicy Buffalo Shrimp Dip

Move over buffalo wings, this hot and cheesy shrimp dip will have everyone going back for more!

Superbowl Sunday is just a few days away! I have tons of skinny appetizer recipes[1] you can make, but I wanted to add one more, because quite honestly, what’s football without the buffalo dip!

This was inspired by my Buffalo Chicken Dip[2], I wanted to try a shrimp version topped with melted cheese, and we loved how it turned out!

Serve this with crudites to keep it light; celery and carrot sticks are the perfect vessel for scooping up the buffalo goodness! You can even add some baked chips to the table, baked pita chips work great. I minced some of the celery leaf for garnish for a little color. Enjoy!

Hot and Spicy Buffalo Shrimp Dip
gordon-ramsay-recipe.com
Servings: 9 • Serving Size: 1/3 cup • Old Points: 3 pts • Points+: 3 pts
Calories: 120 • Fat: 7 g • Carbs: 2 gFiber: 0 g • Protein: 13 g Sugar: 0.9 g
Sodium: 672 mg

Ingredients:

Directions:

Preheat oven to 375°. Lightly spray an 8 x 8 or 9 x 9 baking dish, or even a pie dish with cooking spray.

Combine the first 5 ingredients together and 1/4 cup of the cheese; mix until smooth. Add the shrimp; mix well and put in a small oven safe dish.

Bake in the oven until hot, about 20-25 minutes.

Remove from oven and top with remaining cheese, bake until melted, about 4-5 minutes.

Makes about 3 cups.

References

  1. ^ skinny appetizer recipes (www.gordon-ramsay-recipe.com)
  2. ^ Buffalo Chicken Dip (www.gordon-ramsay-recipe.com)

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