FoodFash

Adventure Begins in the Kitchen

The Start Of Something Pickled

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Pickled Eggs

As of 4PM today, I had zero idea of what I wanted to make tonight.  I knew I wanted to go to yoga (third day this week!).  And I knew that I didn’t want anything heavy (yoga kills my appetite).  And then right as I felt like I was going to have to wing it, sweaty and in stretchy shorts, post-practice at Whole Foods…  My phone dinged with a recipe suggestion from the mom.  Pickled egg salad?  I was curious.

Pickling Spices

I headed to the bulk section and spent a whopping 60-something cents on pickling spices.  And then straight home to mounge on some caprese salad using leftover tomatoes while the spices were boiling and doing their thing.

Pickling Spices 2

The pickling liquid took forever and a half to cool.  In fact, I couldn’t wait any longer and dropped the peeled eggs into a warm-ish mixture.  Now I just have to wait a day or so until I can chop these babies up and make some egg salad out of them.  I’m thinking this egg salad will taste like perfection on some sprouted sourdough!

The Photogenic Vegan BLT (VLT)

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Vegan BLT 3

“Work it…  Work it!”.  Words that almost came out of my mouth as I was shooting this sandwich.  This new found sort of like of tomatoes really works out well in the photo department.  Red on a sandwich is totally beautiful.

Vegan BLT

Vegan was the mission tonight.  It’s hard to believe that this used to be the mission almost every night (I’ve been off and on veg for as long as I can remember).  But tonight, vegan and Nasoya’s new Nayonaise, were the mission.  Oh and forcing down some tomatoes – that was part of the mission too!

Vegan BLT 2

This VLT consisted of Whole Foods Seeduction bread slathered with Nayonaise and topped with toasted Smart Bacon, romaine lettuce, and sliced beefsteak tomatoes.  I’ll be honest, the meat-eater me would have been soooo much happier with legit bacon.  But bacon/faux bacon aside, this sandwich was all sorts of hearty goodness tied together perfectly with Nayonaise.  I’m looking forward to putting this stuff to work in some Easter potato salad this weekend!

A Leftover Transformation

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Meatloaf Wrap 2

Can you believe I’ve been nursing meatloaf leftovers for a week now?  It’s gone something like meatloaf, meatloaf, restaurant meal, meatloaf sandwich, bar meal, meatloaf sandwich, meatloaf.  Seriously.  I’m meatloafed out, but I sure did like this sandwich while it lasted.

Goat Cheese and Jam

I spread goat cheese and cranberry jam down the center of a spinach wrap.

Goat Cheese and Tortilla

Stuffed the wrap with a generous portion of meatloaf and baby spinach.

Meatloaf Wrap

And then I had myself a few little sweet-savory-comfort lunches.  The goat cheese/jam/spinach combo was so darn tasty and would also work wonderfully with leftover chicken or turkey lunch meat.

Veggie-Filled Turkey Meatloaf

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Best Turkey Meatloaf

There aren’t words to adequately describe how wonderful QT with my kitchen felt tonight. I felt home, in my home, for the first time in weeks. And as I chopped, mushed, and stirred, I couldn’t help but get that “heck yeah, I’m back!” feeling. Soooo… heck yeah, I’m back!

Whole Foods Ground Turkey

I went with turkey meatloaf because I already had visions of what to make with leftovers dancing like sugar plums in my head. And turkey meatloaf sans bread crumbs because I don’t understand why bread crumbs in meat things still happen. Shredded veggies lock in moisture and sneak in a little nutrients. Bread crumbs just make you full.

Chopped Veggies

FoodFash Turkey Meatloaf (yields 6 to 8 servings)

1 lb ground turkey breast
1/2 lb ground turkey thigh
1 zucchini, shredded
1 carrot, shredded
1/2 white onion, coarsely chopped
1/3 cup chopped parsley
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon dry mustard
2 eggs, beaten
1/4 cup ketchup
2 tablespoons worcestershire sauce

1/4 cup ketchup
1 tablespoon brown sugar

Preheat oven to 350 degrees. In a large bowl, mix ground turkey breast and ground turkey thigh together with your hands. Add all of the veggies and spices to the meat and mix with your hands until all of the veggies are evenly distributed. Add eggs, ketchup, and worcestershire sauce and mix again. Pour mixture into an 8x4x2 pan and gently pat down with a fork. In a small bowl, mix ketchup and brown sugar together. Spread ketchup evenly over meat. Bake for one hour or until meat thermometer reads 190 degrees. Spoon off any excess fat, slice, and serve.

Turkey Meatloaf Before

This meatloaf is ultra comfort food without the heaviness that normally accompanies comfort food. And since meatloaf keeps well in the fridge for a couple days, you can surely keep on keepin’ on with the comforty goodness until the pan is empty.