Saturday, August 8, 2009



· 1 1/2 pounds ground turkey
· 1 small yellow onion, chopped
· 1/2 cup bread crumbs
· 1 egg, beaten
· 1 cup grated Parmesan
· 2 tablespoons plus 2 teaspoons Dijon mustard
· 1 cup flat-leaf parsley, chopped
· 1 7-ounce jar roasted red peppers, cut into 1/2-inch pieces
· kosher salt and pepper


· Heat oven to 400° F.
· Combine the turkey, onion, bread crumbs, egg, Parmesan, 2 tablespoons of the mustard, the parsley, red peppers, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl.
· Shape the meat into an 8-inch loaf and place in a baking dish. (See Tip, below.)
· Bake until no trace of pink remains (internal temperature should be 165° F), about 45 minutes. Transfer to a cutting board and let rest 15 minutes before slicing.
· Quick Tip: A loaf pan isn't the best choice for meat loaf. Use a large pan with 1 1/2- to 2-inch sides, or a 7-by-11-inch baking dish instead.

Shared by: Amy Hollander, Frisco, TX
Recipe Source: too frazzled to remember

Thursday, August 6, 2009

Eggplant dish from Azam’s kitchen

Fresh eggplant, one to two lbs
Onion (yellow), ¼ lb, cut into thin slices
Garlic, one big bulb
Olive oil
ground black pepper, ¼ teaspoon or to taste
salt to taste (may add a dash or two of curry)
Fresh red tomatoes, ¼ to ½ lb

Wash the egg plant surface under running water. Put it in a microwave safe dish and cover. Cook it 5 to 6 minutes in microwave oven. In a nonstick two quart pot begin to warm, add three or four tablespoons full of olive oil. Add thinly sliced onion to warm olive oil in pot. Raise temperature to medium heat.
Remove skin from cloves and cut them into small pieces, add to already cooking onions and stir until onion and garlic are lightly browned. Add ground pepper to onion/garlic mixture. Salt to taste. Add cut tomatoes and cover with lid. Cook until tomatoes are broken and tender.
Take the cooked egg plant out of microwave. With knife chop the eggplant into small pieces. Add chopped eggplant into tomato/onion mixture. Stir well and cook on slow heat for half hour. Make sure that the excess water in eggplant is evaporated. Oil begins to appear on side of pot.
Delicious eggplant is ready to eat with rice or pita. Bon Appetite.

Shared by: Amy Hyken-Lande, Overland Park, KS
Recipe Source: a friend in Houston

Wednesday, August 5, 2009

pork tenderloin

--2-5 lb pork tenderloin (the closer to 5, the more you can freeze) (but buy it on sale or at Costco/Sam’s)
--Regular A&W root beer
--Jack Daniels bbq sauce, “Hickory Brown Sugar”

Put the pork in the crock pot and add enough root beer to get to the top of the pork. Turn it on low and cook for 3-4 hours. Drain off the liquid, shred the pork (I wait until it cools off some, cutting it up a little to speed up the cooling process) and put the shredded pork back in the crock pot. Add some of the bbq sauce (to your liking). Stir and let it cook on low for 30 min or so.

Shared by Amy Hollander, Frisco, TX
Recipe source: too frazzled to remember