Born to cook?

I was looking through the pictures on my computer, and stumbled across this particular favorite of mine.  I scanned it a few years ago from the original, and I'm guessing that I am probably 3 or 4 years old.  I've been told multiple times that I was the happiest baby/toddler/child as long as I wasn't hungry!  I'm sure my parents had no idea at the time that their little baby would grow up with such a passion for food, but I like to think it was in my blood.  After all, my first word was 'Eat!'

Sun-dried Tomato and Feta Meatloaf with Smashed Potatoes

This is seriously one of the best meals I've made in a while; meatloaf is really great comfort food for a fall or winter night, and this one is a knockout.  I owe a lot of credit to Giada De Laurentiis, since I adapted it from a recipe of hers in the cookbook "Giada at Home."  I served it with simply seasoned mashed potatoes since the meatloaf itself is so flavorful.  When I originally made this, I divided the recipe in half to make a small loaf, but I included the full recipe here:

For the meatloaf:

• 1 lb ground turkey meat (93/7 works well)
• 1/2 cup sun-dried tomatoes (first re-hydrated in hot water for 10 minutes, then chopped)
• 1/2 cup fresh breadcrumbs (pulse 1 - 2 pieces of toasted bread in a food processor)
• 1/3 cup chopped fresh parsley leaves
• 2 minced garlic cloves
• 2 egg whites
• 2 to 3 tbsp olive oil
• 1/2 cup crumbled feta cheese
• 1 1/2 tsp kosher salt
• 1 tsp ground black pepper
• 1/2 tsp crushed red pepper flakes

For the smashed potatoes: 

• 1 pound fingerling or small red potatoes
• 2 tsp + 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup milk (warmed in the microwave)
• 1 tbsp butter
• 1/2 tbsp olive oil
• 1 tbsp freshly chopped parsley

Meatloaf:  In a large bowl, stir the bread crumbs, parsley, sun-dried tomatoes, garlic, egg whites, olive oil, feta, salt, black pepper and red pepper flakes.  Add the ground turkey and gently mix to incorporate the bread crumb-herb-cheese mixture.  Try not to handle it too much too keep the meatloaf moist and tender.  Pack the meat into a 9 x 5 loaf pan.  Bake in a 350 degree oven for 40 to 45 minutes (until meatloaf temperature reaches 165).  Remove from the oven and let sit 5 - 10 minutes (if there is excess fat on the top, spoon it away or use a paper towel).  Slice to serve.

Potatoes:  Scrub potatoes in cold water and place into a medium pot; if there are any large ones, cut them in half so that they all cook in the same amount of time.  Cover the potatoes with cold water and add 2 tsp of kosher salt.  Put the lid on the pot and heat over high heat to bring the water to a boil.  After the water boils, turn the heat down to simmer the potatoes for 13-15 minutes.  When they are fork-tender, drain out the water but keep the potatoes in the warm pot.  Add the butter, olive oil, 1 tsp salt and pepper; mash with a potato masher or fork (leaving the skins on).  Slowly add the milk and stir to combine until your potatoes are to  your desired consistency;  finish with the fresh parsley.  

Serve a couple slices of meatloaf with a heap of smashed potatoes and enjoy!

Rotini Pasta with Pumpkin Sauce

I go a little pumpkin-crazy in the fall.  Maybe it's the nostalgia of Halloween and pumpkin patches, but it's probably my favorite thing about fall!  Normally people think of pumpkin as belonging in sweets like pie and muffins--which they definitely do--but I wanted to try making a savory pumpkin dish.  I've heard of pumpkin soup and pumpkin ravioli and thought, why not pumpkin pasta sauce?  I tried to keep it relatively healthy, so I only added one tablespoon of cream cheese; adding another would probably make it even better!


Ingredients (for 2 servings):
-1/3 cup chopped carrots
-1/2 red bell pepper, chopped
-2 tsp olive oil
-2/3 cup chicken stock, divided
-1/2 cup canned pumpkin
-8 dashes hot sauce (or more, to taste)
-1/4 tsp nutmeg
-1/4 tsp salt
-1 tbsp cream cheese
-Cooked rotini pasta


Start by heating the oil in a saucepan over medium heat.  Add the bell pepper and carrots, sprinkle with salt & pepper, and cook until tender.  (Now would be a good time to boil water for pasta)  Transfer the cooked carrots and pepper to a food processor, add 1/3 cup of chicken stock, and puree.  Put the puree back into the saucepan over medium heat and add the pumpkin, remaining chicken stock, hot sauce, nutmeg, salt, and cream cheese.  You want the sauce to simmer, but not boil, so keep an eye on the heat.  If it looks too thick, add a touch more chicken stock.  Whenever you make your own sauces, it's always a good idea to save a bit of the pasta cooking water in case you need to loosen the sauce as you toss the pasta in it.  When the pasta is cooked, drain it and then put it right in with the sauce.  Toss and enjoy!