Everyday Food - Martha Stewart Living Magazine [35]
1 slice white sandwich bread
¼ cup milk
¼ cup plus 2 tablespoons tomato chili sauce, such as Heinz
1¼ pounds ground dark-meat (at least 7% fat) turkey
1 large egg
1 teaspoon dried sage
Coarse salt and freshly ground pepper
1 Preheat oven to 350°F. In a large skillet, heat oil over low. Add onion, carrot, and bell pepper; cook, stirring frequently, until vegetables are tender, about 10 minutes. Transfer vegetables to a large bowl. Crumble in bread; add milk and 2 tablespoons chili sauce, and stir to combine. Let cool completely.
2 Add turkey, egg, and sage; season with 1½ teaspoons salt and ¾ teaspoon pepper. Using your hands, gently mix to combine. Divide meat mixture into four equal parts. Gently shape each into a 3-by-4-by-2-inch loaf on a rimmed baking sheet, leaving ample space in between.
3 Rub remaining ¼ cup chili sauce over tops of loaves, dividing equally. Bake until an instant-read thermometer nserted in center of meatloaves registers 165°F, 35 to 40 minutes.
PER SERVING: 343 calories; 17.3 grams fat; 28.2 grams protein; 17.7 grams carbohydrates; 1.9 grams fiber
Look for ground turkey labeled “7% fat.” Do not use 100 percent lean ground turkey, or the loaves will not be as juicy.
TEX-MEX TURKEY AND BEAN CHILI
Chili powder, chocolate, and cumin are often combined in Tex-Mex cooking, and this turkey chili stays true to those roots. The recipe makes a large yield, so you can serve some chili right away, then freeze the rest to enjoy later.
SERVES 8 PREP TIME: 30 MINUTES TOTAL TIME: 1 HOUR 30 MINUTES
4 slices bacon (4 ounces), cut crosswise into ½-inch-thick strips
3 pounds ground dark-meat (at least 7% fat) turkey
4 onions, coarsely chopped
4 garlic cloves, minced
2 jalapeño chiles, minced (ribs and seeds removed for less heat, if desired)
3 tablespoons chili powder
3 tablespoons unsweetened cocoa powder
4 teaspoons ground cumin
2 cans (28 ounces each) whole peeled tomatoes in puree
2 tablespoons unsulfured molasses
1 cup water
Coarse salt
3 cans (15½ ounces each) pinto beans, drained and rinsed
Assorted toppings, such as cheddar cheese, sour cream, pickled jalapeño slices, and fresh cilantro, for serving
1 Heat a Dutch oven or heavy 5-quart pot over medium. Add bacon; cook, stirring occasionally, until crisp, 6 to 8 minutes. Raise heat to high; add turkey. Cook, stirring and breaking up meat with a spoon, until no longer pink, 8 to 10 minutes.
2 Add onions, garlic, and jalapeños; cook until soft, stirring often, about 5 minutes. Stir in chili powder, cocoa, and cumin; cook, stirring, until fragrant, about 1 minute.
3 Break up tomatoes with kitchen shears or your hands, and add them to the pot along with the puree. Add molasses, the water, and 4 teaspoons salt; bring to a boil. Reduce heat to a simmer; cook, partially covered, 30 minutes.
4 Add beans; continue cooking (uncovered) until turkey is very tender and liquid has thickened, about 30 minutes more. Serve hot, with assorted toppings, as desired.
PER SERVING: 480 calories; 13.7 grams fat; 46.6 grams protein; 47.1 grams carbohydrates; 14.5 grams fiber
Chili can be refrigerated up to 2 days or frozen up to 3 months; let cool completely before transferring to an airtight container. Defrost in the refrigerator, and reheat over medium-low before serving.
PAN-FRIED SHELL STEAK AND PAPRIKA STEAK FRIES
To get the perfect sear, make sure to heat the skillet well before adding the shell steaks, and wait until they release easily from the bottom of the skillet before flipping them.
SERVES 4 PREP TIME: 20 MINUTES TOTAL TIME: 20 MINUTES
4 shell steaks (each 8 ounces and ¾ inch thick)
Coarse salt and freshly ground pepper
1 tablespoon unsalted butter
½ cup water
Watercress, for garnish
1 Pat dry steaks with paper towels. Season on both sides with salt and pepper. Heat a large skillet over high; melt butter, swirling to coat bottom of pan. Working in two batches, cook steaks 7 to 8 minutes for medium-rare, turning once. Transfer steaks to plates.
2 Remove skillet from heat;