Slow-Cooker Turkey and Vegetable Lasagna

As I learned from one of my favorite authors, Susan Mallery awhile back, you can make lasagna in the Crock Pot!  Well, who knew??  Not me- until I saw the recipe on Susan's blog.  I have made her recipe a few times, and it is fantastic!  This weekend, while pondering the contents of my refrigerator, seeing all of the veggies that were about to go bad unless they were used NOW, I devised a plan for a vegetable lasagna, based on my experience with making Susan's recipe.  I had a package of ground turkey breast too, so decided to use that as well.  The result is a very robust, yet light, healthy lasagna that takes just a few hours in the slow cooker.  Disclaimer: yes, it does take some prep time.  You do have to sautee the turkey and vegetables, but after that it is very easy to put together, and then you can forget about it until dinner time!

I used the veggies that were hanging around in my fridge at the time, but you can use whatever you have on hand.  The important thing is that you sautee them really well, because any water that they retain is going to stay in the slow cooker when they are cooking in there.  No one likes a watery lasagna!  I would stick to veggies that sautee well, and stay away from the hardy winter veggies like turnips and the like.  I used broccoli, carrots, onions, asparagus, zucchini, mushrooms, and spinach in mine, and  I used a 6-quart oval slow cooker for this dish.

Turkey and Vegetable Lasagna
Serves: At least 8.  This is a dish you can make for a crowd, or in anticipation of leftovers

1 package (1.25 lbs) ground turkey breast
1/2 of a large onion, diced
3  tbsp olive oil, divided
Chopped vegetables- about 3-4 cups total, chopped small and uniform in size (I used carrots, broccoli, asparagus, zucchini, and mushrooms
1 bag baby spinach, chopped
2 jars store-bought spagetti sauce
10 oz. mozzarella cheese, shredded
About 1 lb ricotta cheese
1/2  box no-boil lasagna noodles

1.  Heat 1 tbsp olive oil in a large skillet over medium-high heat and add onion.  Stir and cook until tender, then add turkey.  Cook, breaking up meat with a spatula, until cooked through.  Drain and set aside.

2. Clean out pan and heat the other 1.5 tbsp olive oil over medium heat.  Add carrots, sautee for 3 minutes, then add broccoli and asparagus and sautee 3 more minutes or until barely tender.  Add zucchini and mushrooms and sautee 3 more minutes.  Add spinach and sautee 1 minute until spinach has wilted and most of the liquid has evaporated.  Set aside.  Note: cooking times approximate.  Use your own judgement when sauteeing the vegggies!

3.  In slow cooker, spread about 1/4 cup spagetti sauce in the bottom of the crock.  Add lasgna noodles, breaking up to fill in uncovered spots.  Spread with more sauce to cover.

4.  Add 1/2 of the turkey and onions, then 1/2 of the vegetables, distributing evenly.  Spoon 1/2 of the ricotta cheese onto the vegetable mixture, spreading over the vegetables as you go.  Sprinkle with 1/3 of the shredded mozzarella cheese.

5.  Place another layer of lasagna noodles over cheese and repeat with sauce, the rest of the turkey, vegetables, ricotta, and 1/3 of the mozzarella.

6.  Top with final layer of noodles and the rest of the sauce.  Place lid and cook on LOW for about 4 hours or until noodles are cooked through and sauce is bubbly.

7.  Sprinkle remaining 1/3 of the mozzarella cheese on top, replace lid and cook 20 minutes more.

8.  Allow to sit for 10 minutes before cutting and serving.

Turkey Kefta With Tzatziki

Hello!  Thanks to all of my friends who have given me such positive feedback on this blog, especially since there's really not much on it yet!  I am happy to be able to share with you my cooking adventures, and hope you continue to enjoy my posts here.

I am still working my way through a bunch of ground turkey that I bought last weekend, and though I know that the lettuce wraps I posted last time were made with ground turkey, I'm going to bore you with yet another recipe for it.  This is the reality of most home cooks- you need to use up what you have in the fridge before it goes bad!  Ground turkey is a great staple to keep around though- it's healthy, versatile, and tasty.  My issue with it is that I tend to stick to a lot of the old standbys:  spaghetti, chili, tacos, meatloaf.  Not that there is anything wrong with any of those- I just get bored making the same old things.  I was looking to try something different this time, so went in search of ideas.

I kind of had this idea in the back of my mind of a non-traditional meatball, maybe spiced with something out of the ordinary, and with a sauce other than the all-too-common tomato-based sauce.  I asked for ideas on a forum I frequent, and was intrigued by a couple of meatball-type recipes that were suggested there.  I love Greek food, and started thinking about maybe some type of Greek meatball.  They actually have a name- keftedes, and are traditionally made with ground lamb, beef, or a combination of the two.  I had also thought about maybe using some stronger spices, such as those found in Indian or Middle Eastern cooking, which were in mind of the recipes that were suggested by my forum friends.  Google is your friend; I learned that many countries from Morocco to the Middle East to India to Greece have some form of a spiced ground meatbal, or kefta.  Often these are served with pita bread and a yogurt-based sauce.  I love Tzatziki and have had it many times at Greek restaurants, so though this was a good direction to go.  I looked at several recipes, and as seems typical for me, ended up incorporating components of each of them to create my own recipe and method of cooking.

One recipe I looked at was this one for kefta, Middle Eastern spiced meatballs: 

http://www.whats4eats.com/meats/kefta-recipe

This seemed like a really good basic recipe.  It uses the traditional lamb and/or beef, but I didn't see any problem with substituting ground turkey.  I liked the sound of the spice mixture in this recipe, and also that it was simple and basic, a good foundation.  As far as the cooking method, it suggests that the meatballs be browned in a pan and finished in the oven.  I liked this, because browning on the stove top will give the meatballs great color and seal in the juices.  Finishing in the oven will allow them to cook through without drying them out.

Next, I found this recipe for Greek meatballs (keftedes) by Cat Cora at the Food Network website:

http://www.foodnetwork.com/recipes/cat-cora/keftedes-greek-meatballs-recipe/index.html

This recipe uses ground beef, but there were two things I liked about it.  One was that unlike the first recipe, milk-dipped bread was added to keep the texture of the meat tender.  Often when I cook with ground turkey (especially lean ground turkey), the texture can be tough and somewhat dry.  The bread will help the meat retain moisture and keep the texture soft and tender.  The other element of this recipe that appealed to me was that the meatballs are dusted with flour prior to browning on the stovetop.  This helps to seal in the juices, as well as create a crispy crust on the outside of the meatballs.

Finally, there was this recipe: http://www.chefalaporte.com/2010/01/greek-turkey-meatballs-keftedes/

This one actually does use ground turkey for the meatballs, but what I was most interested in for this one was the author's recipe for tzatziki, which is linked in the post.  Tzatziki is pretty basic- it is a mixture of yogurt, cucumber, lemon and garlic.  This recipe added dill, which I like a lot, and mint. Since I was using mint in the meatballs, I liked the idea of repeating it here.  I used his recipe as a guide, but used my own measurements (which were not really measurements at all, just adding stuff til it looked about right.)

So, research done, I assembled my meatballs.  One recipe (I forget which) suggested mixing up the meat and spices and refrigerating it for an hour before cooking.  I took the suggestion, and while I was waiting, made my tzatziki, as it, too, should be refrigerated for awhile before serving.  I also used this time to toss together a Greek salad of cucumber, tomato, kalamata olives, onion, and feta.  I also added some garbanzo beans that were in the fridge begging to be used before they went bad.  Normally I would make my own dressing of lemon, garlic and olive oil, but used Newman's Own Olive Oil and Vinegar dressing in order to save some time.

These meatballs are moist, spicy (though not hot) and extremely flavorful.  The tzatziki is a wonderful compliment to them, cool and tangy in contrast to the smokey flavor of the meat.  When I make these again, I will probably use a bit less cumin, as it is a very strong spice and tends to overpower the other flavors.  I still really liked these meatballs, and look forward to having them for lunch this week (assuming my husband leaves any for me!)

Turkey Kefta With Tzatziki

Makes 20-25 meatballs, depending on the size you roll them (mine were about pingpong-ball size).  4-5 meatballs makes a very decent serving size.

Ingredients (not all are pictured):

1 package (1.25 pounds) lean ground turkey (93% lean)

1/2 of a medium-large onion, minced

2 slices white whole-grain bread

Couple tbsp milk

2 cloves garlic, minced (I press mine in a garlic press)

2 tsp ground cumin

1 tsp ground cinnamon

1 tsp ground allspice

Fresh mint leaves, chopped finely (I have some growing in my backyard.  I used the leaves from two sprigs.  You could use parsley instead.)

2 tbsp olive oil

Flour for dusting

Instructions:

1.  Combine turkey, onions, garlic, and spices in a large bowl.

2.  Place bread slices in a small bowl and drizzle milk over them.  Use your fingers to crumble bread and soak in the milk.  Press out any excess milk and discard.  Add moistened bread crumbs to bowl with other ingredients.

3.  Mix thoroughly with your hands.  Form into a large ball in the bowl, cover, and refrigerate for at least one hour.

4.  Line a baking sheet with parchment or wax paper.  Spoon about 1/4 cup of flour onto a plate.  Roll 1-2 tbsp. of meat mixture to form a ball about ping-pong ball size.  Don't roll them too tightly- keeping them somewhat loose and not too compacted will keep them from becoming tough and rubbery.  Roll lightly in the flour, shaking off the excess.  Place on the lined baking sheet, and repeat until all of the meatballs have been formed.

5.  Heat 1 tbsp of olive oil in a large skillet over medim-high heat. When hot, add half of the meatballs to the pan, keeping at least an inch or two apart.  Allow to brown for a minute or two and then turn, continuing to do this until the meatballs are browned on all sides.

6.  Remove meatballs (carefully- they are delicate and may easily fall apart) from pan and place on a foil-lined baking sheet.  Add the other tbsp. olive oil to pan and brown the rest of the meatballs, then add to the prepared baking sheet.

7.  Bake in a 350 degree oven for 12-15 minutes until cooked through.  Check with a meat thermometer, or just check a meatball with a fork.

 Serve with tzatziki (recipe below).  I served mine with the above-mentioned Greek salad and a side of couscous.  These would be good in a pita with the tzatziki, but I did not have any pita bread on hand.

Tzatziki

1 cup plain Greek yogurt (Note: all I had was regular non-fat plain yogurt.  I strained it through a tea towel-lined seive over a bowl for about an hour to remove some excess water, and it worked beautifully.  Place yogurt in lined seive and cover with some plastic wrap.  Place a heavy object- I used a 28 oz. can of tomatoes- on top of the plastic wrap and put in the refrigerator.  When strained, the yogurt will scrape right off of the tea towel into a bowl.)

About 1/3 of a cucumber, peeled and grated or finely chopped

2-3 cloves garlic, finely minced or pressed

2 tsp lemon juice

1 tsp dried dill

1-2 tbsp finely minced fresh mint

Couple dashes of salt

Mix all ingredients in a bowl.  Refrigerate at least one hour before serving.

I promise that next time I will post something that does not involve ground turkey!  Actually, I am roasting a spatchcocked chicken for dinner tonight, and might post that next.  Don't know what spatchcocked is?  Stay tuned to find out!

Happy New Year!

Welcome to 2012!  We stayed home for New Year's Eve, and I prepared a few tasty dishes for us to enjoy here.  I am going to share two of them here today, both of which I have made and served many times, and they are old favorites around here.  Remember, amounts are estimates- taste as you go, and adjust accordingly.

Asian Lettuce Wraps

This is my own recipe.  Several years ago, my hubby came home raving about the lettuce wraps at PF Changs, and asked if I could duplicate them.  Probably not, I told him, but I might be able to get somewhat close.  Later, after I had developed this recipe, I found where someone had posted the actual PF Changs recipe on the internet.  Mine is not nearly as complicated, but it sure is tasty!  I prefer my simple recipe, which uses ingredients easily found in the grocery store.  My son loves this, and chooses to mix his with rice instead of wrapping in lettuce leaves.

Ingredients:
8 whole lettuce leaves, preferrably large and wide, such as Butter, Boston Bibb, or Iceberg, washed and dried
2 tbsp vegetable oil
1 package lean ground turkey
2-3 tbsp hoisin sauce (this can be found in the Asian food aisle of the grocery store)
1-2 tbsp garlic-chili sauce (also in the Asian food aisle)
1 can sliced water chestnuts, drained and chopped to uniform small pea size
 3-4 green onions, thinly sliced, including green part
Couple drizzles soy sauce (I use reduced sodium)
1/2 cup chopped fresh cilantro
Sesame seeds for garnish
Optional: fresh pea pods, sauteed in sesame oil until crisp-tender

Heat vegetable oil in a large skillet over medium-high heat and add turkey.  Break meat up with a spatula or spoon as it cooks, so that you don't have large chunks, but a fine, even crumble.  Drain fat and return skillet to medium heat.  Add hoisin and garlic-chili sauces and stir to incorporate completely.  The turkey meat should look like it has a glaze over it, but it should not be "saucy".  Start with 1 tbsp. of each sauce and add as necessary.  Watch out- the garlic chili sauce is spicy, so don't add too much!

When you are happy with the turkey/sauce ratio, add the water chestnuts and green onions, and mix well into the meat mixture.  Drizzle soy sauce (I go once around the pan) and mix in well.  Heat over medium heat for a few minutes until the meat sizzles gently.  Don't overheat and dry out the meat mixture.  Add a little more soy sauce if it seems too dry.  Turn off heat and add cilantro, incorporating well into meat mixture.

Serve immediately, or make ahead and refrigerate, then reheat in the microwave to serve.  Spoon about 1/2 cup meat mixture onto each lettuce leaf and sprinkle with sesame seeds.  If you also sauteed the suggested pea pods, add those on top before the sesame seeds.  I also sometimes add bean sprouts to the pea pod sautee.

These are delicious- sweet and smokey from the hoisin sauce, and a little bit of a spicy bite from the garlic chili.  You can use ground turkey breast to keep these very lowfat, but if you use regular ground turkey instead of ground turkey breast, don't use turkey that is less than 93% lean.  If you use a leaner meat, these are quite healthy.  The hoisin sauce contains only 35 calories and 8 grams of sugar per tablespoon.  This recipe makes 8 servings, so even if you use 3 full tablespoons of hoisin in the dish, it's only 3 grams of sugar per serving.

Sundried Tomato and Goat Cheese Toast

This is also my recipe. Several years ago, my husband and I spent our annivesary weekend at the Skamania Lodge in the beautiful Columbia River Gorge.  At dinner in their restaurant, we ordered a goat cheese appetizer that we both just loved.  Soft, warm rounds of goat cheese were served with pita bread wedges, sundried tomatoes, roasted garlic, and kalamata olives.  We liked it so much, we made it at home a couple of times.  Eventually, I decided it would be easier to combine our favorite components into a spread, and this is the result.  I originally tried it with the kalamata olives included, but they make the consistency too watery.  If desired, serve them alongside these toasts.

Ingredients:

1 14 oz. log of goat cheese (I get mine at Costco)
3/4 cup oil-packed sundried tomatoes, drained and rinsed well
4-6 cloves fresh garlic
1 french baguette, sliced thinly

Lay baguette slices on baking sheet and spray lightly with olive oil cooking spray.  Broil until lightly toasted, then turn bread slices and repeat on the other side.  Be careful not to let edges brown too much.

Take goat cheese out of refrigerator and let sit out at room temperature.  Peel garlic cloves and wrap in foil.  Put into a 375 degree oven for about 30 minutes, or until soft and tender.

Crumble goat cheese into food processor and add garlic and sundried tomatoes.  Process until smoothe.

Spread a couple tbsp. of goat cheese mixture on each slice of toasted bread, then put under the broiler until cheese has warmed and just began to brown.  Serve immediately.

This can be made ahead and refrigerated.  Remove cheese from refrigerator about 30 minutes before serving so that it can soften.