Tag Archives: comfort food

Turkey Meatloaf with Cranberry Sauce

With American Thanksgiving next week and Christmas just 5 weeks away (Yikes!), I’ve been seeing a lot of recipes lately to celebrate the season. I thought it was a perfect time to start working on some of the recipes I’ll be preparing this Christmas. I didn’t get to prepare a (Canadian) Thanksgiving dinner this year, as we went to my in-laws home, so I’m feeling a bit rusty. That’s what I’m telling myself anyway. I really just wanted an excuse to make and eat stuffing without roasting an entire turkey. With that in mind, I thought a turkey meatloaf would do the trick. I made the meatloaf using some of the flavours I usually include in my Thanksgiving and Christmas turkey; apple, sage and of course, cranberry sauce to finish it off.

It was delicious, even if the pictures weren’t the best. I was a little distracted by the other photographer in the room. My daughter sure likes to help make dinner, now if only she would eat it as well…….

 

Turkey Meatloaf with Cranberry Turkey Meatloaf w/ Cranberry and an extra photographer

Meatloaf:

1 1/2 Lbs ground turkey breast

3/4 Cup apple, diced

1/2 Cup shallot, diced

2 eggs, beaten lightly

3/4 Cup bread crumbs

1/3 Cup fresh sage, finely chopped

salt and pepper

 

Cranberry Sauce:

1 bag (340g) of fresh cranberries

1/2 Cup water

1/2 Cup maple syrup

2 cinnamon sticks

1 orange, sliced in rounds

 

For the meatloaf:

Preheat the oven to 375 degrees farenheit.

In a mixing bowl combine the ground turkey, apple, shallot, sage, eggs, breadcrumbs, salt and pepper. Mix together until just combined. Place in a greased loaf pan and bake for 45 minutes to 1 hour until cooked through. Let rest for 5 minutes before slicing and serving.

 

For the cranberry sauce:

While the meatloaf is cooking, combine the cranberries, water, maple syrup, cinnamon and orange slices in a sauce pan. Simmer over low heat for 20 to 30 minutes until thickened. Remove orange slices and cinnamon sticks before serving.

 

 

French Onion Soup

I’ve been making a lot of soups lately and comfort food, in general. It’s been cold and rainy outside and I’ve been huddled up inside wandering around my kitchen. It’s my favourite place to be and is the centre of our home. French onion soup has always been one of my favourites. I make it fairly often throughout the fall and winter. Obviously it tastes great, makes your home smell amazing and warms you up, but I think one of the overlooked  benefits of making this recipe is that you absolutely, must open a bottle of red wine. And, if you must open a bottle of wine, you really shouldn’t let it go to waste. One glass for the pot, one glass for me…….

French Onion Soup

2 tbsp butter

2 tbsp extra virgin olive oil

4 large onions, sliced

2 cloves garlic, minced

1 tbsp sugar

1 Cup red wine

2 tbsp balsamic vinegar

4 Cups beef broth

2 tbsp thyme

1 tbsp rosemary

salt to taste

1 Cup gruyere cheese, grated

1 baguette

 

Heat the butter and olive oil in a large pot. Add onions and garlic. Cook until softened and beginning to brown. Stir in the red wine and cook for 5 minutes longer. Add in the balsamic vinegar, beef broth, thyme and rosemary. Stir well. Simmer for 30 minutes, stirring occasionally and adding salt if necessary.

While the soup is simmering, slice the baguette. Brush lightly with olive oil and broil until lightly toasted. Set aside

To finish, ladle the soup into an oven safe bowl. Top with a slice of the toasted baguette and a handful of cheese. Place the bowl in the oven and broil until golden and bubbly.

 

 

Chicken Soup

There’s something so comforting about a warm bowl of home made soup on a cold, rainy day. Especially chicken soup. Not only does it warm you up and make your house smell amazing, it’s super easy to make. With a bit of time and few ingredients, you can have a delicious pot of soup ready to feed those you love. Enjoy!

 Chicken Soup

1 chicken rack

Water to cover

 

Place your leftover chicken rack in a stock pot and just cover it with water. Simmer over low heat for about 4 hours until you have a lovely stock with which to make your soup. Remove the rack from the water and set aside to cool. Once the rack is cool enough to handle, pick all the remaining chicken meat off to be used in the soup.

 

2 tbsp extra virgin olive oil

1 Onion, diced

4 Carrots, diced

3 celery stalks, diced

2 cloves of garlic, roughly chopped

1 Cup uncooked rice

12 Cups of chicken stock

Chicken from the leftover rack

2 tbsp thyme

1 tbsp sage

2 tbsp rosemary

3 bay leaves

salt to taste

 

Heat the oil in a large pot. Add in the onions, carrots, celery and garlic. Saute for about 5 minutes, until just beginning to soften. Stir in the chicken stock, thyme, sage, rosemary and bay and simmer over low heat for 30 minutes ,stirring occasionally. Stir in the uncooked rice and chicken and continue to simmer for about 20 more minutes until the rice is cooked. Add salt as you see fit.

 

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