What to make with a nice hearty soup? I have no clue about putting things together but if I like it, and my family likes it, it works! and if I have a craving, then I'm cooking! My friend, Renee, sent me the recipe to her Turkey meatloaf and the mushroom gravy got me! Had to try. She's a good friend but I didn't follow her directions 100% either :) I cheated a bit on the sauce. I used white wine. Couldn't hurt. A glass for me, a glass for the sauce. Clink to Renee!
Not sure if Sauvignon Blanc goes with Turkey meatloaf, but who cares? It was good. Really good. The sauce, the meatloaf. The whole shebang. Even the boxed instant potatoes we really love. The meatloaf recipe I usually use has jellied cranberry sauce and is on the sweet side. This was not. Even though it explicitly said DO NOT OVERCOOK, I did, it happened. Still good. I looked after 45 minutes when three timers went off , count 'em THREE! So I couldn't possibly forget the meatloaf in the oven. Like usual. The thermometer said 140º F. Ok, ten more minutes. Nope, not 160 yet. Ten minutes later, you guessed it, 180º F.
It aint pretty, but it sure tastes good!
Source: Recipe from the Kitchen of Renee Ascher Adler
2 lb ground turkey
1 small onion, minced
Dry oregano or marjoram to taste (1/2 teaspoon rubbed)
1/2 teaspoon dry parsley, rubbed
salt and pepper
a dash of Worcestershire sauce
Shape into loaf about 2 inches high, dust with Italian breadcrumbs, put on oiled baking pan (not a loaf pan), dot with butter or drizzle with oil and bake for 45 minutes at 350º. Done when temp is 160º and juices run clear.
Don’t over cook or it will be dry.
Mushroom sauce: sauté sliced mushrooms (say 10 oz or so), add shallots, when brown, add 1 tablespoon flour, cook a few minutes, add broth (chicken or mushroom) just enough to make a sauce; add 1 tablespoon ketchup (optional).
my note: I added a little white wine to the sauce with the Chicken broth.
Pasta e Fagioli
Source: Cindy Mac
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup finely chopped carrots
3-4 cloves garlic, finely minced
2 tablespoons olive oil
about 2 cups canned tomatoes, broken up with a spoon or pureed (or 2 cups fresh diced)
3-4 cups chicken broth
1 can red kidney beans, rinsed & drained (or cannellini beans)
1 – 1 1/2 cups ditali pasta or small shells (about 3 handfuls)
1/8 teaspoon crushed red pepper flakes, or to taste (optional)
coarse salt and fresh ground pepper
2-3 tablespoons fresh basil, chiffonade
In large saucepan sauté onion, celery, and carrots in olive oil until soft, about 8 minutes. Add garlic for 30 seconds, then add tomatoes and chicken broth. Bring to a slow boil, add beans, pasta, red pepper flakes, and salt and pepper to taste. Cook until pasta is al dente, about 8-10 minutes. Add fresh basil just before removing from heat.
Serve with freshly grated Parmigiano-Reggiano or Asiago.