Jul. 25th, 2015 04:18 pm
xtina: (Default)
[personal profile] xtina
Copied from here. Recipe based on this.


1.3 lb (one package) ground turkey*
2 Tbsp GF "breadcrumbs"
1 Tbsp mixed dried herbs (your standard Italian seasoning mix will do nicely), or 2 Tbsp finely chopped fresh herbs
2/3 cup grated carrot*
1 egg, whisked
A few grinds each of salt and pepper

* If your package of turkey is only 1 pound, reduce the carrot to 1/2 cup.


Baking sheet
Parchment paper
Big bowl


0) Mise en place. Line a baking sheet with non-stick aluminum foil. Gather everything together.

1) Mix the ingredients. Combine all ingredients in a large bowl and mix thoroughly.

2) Form meatballs. Your goal is to make them approximately golfball-sized. Anything larger than that and microwaving them becomes more difficult later. The above should make 24 meatballs.

3a) Cook. If you're cooking for now, put the meatballs in the large tupperware container and use sensor reheat, plus one minute after that's done.

3b) Freeze. If you're storing more for later instead of cooking, stick the baking sheeting in the big freezer.
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: Microwaving sausage, whether to cook it or to reheat it, is not recommended; it can become dry and rubbery very quickly.


3 lb ground turkey

1 Tbsp fennel seeds, crushed slightly
1 Tbsp powdered sage
1 Tbsp dried parsley
1 tsp dried basil
1 tsp dried oregano
1 tsp salt
1 tsp freshly ground black pepper
0.5 tsp dried thyme
0.5 tsp onion powder
0.25 tsp garlic powder


Small sharp knife
Small mixing
Large mixing bowl
Fork or whisk
Nitrile gloves
If baking:
- Oven
- Two baking sheets
- Nonstick foil
- Instant-read thermometer
If frying:
- Stove (one burner)
- Frying pan
- Olive oil
- Slotted spatula
- Instant-read thermometer (not needed for crumbled sausage)
- Plate or bowl
- Paper towels
If freezing patties or meatballs:
- Two baking sheets
- Nonstick foil
If freezing logs:
- Cutting board
- Plastic wrap


0) Mise en place. Gather your ingredients and tools. If baking or freezing the sausage, line baking sheets with nonstick foil. If baking, preheat the oven to 400F. Mix the seasoning ingredients in the small bowl. Use the paring knife to cut open the package of turkey.

1) Season the meat. Put on gloves and put the turkey in the large bowl, spreading it out as much as possible. Pour the seasonings over the meat. Mix the turkey well with your hands until the seasonings are evenly distributed.

2a) Bake. Divide the mixture in half and put each half on a baking tray. Divide and shape each half into 16 smallish meatballs or patties. Bake 10 minutes; flip patties (not necessary for meatballs) and rotate trays; bake about 10 minutes more until the internal temperature of the largest meatball/patty reaches 175F.

2b) Fry. Optional: divide the sausage into portions and shape them into meatballs or patties. Line a plate with paper towels. Heat olive oil and a drop of water in a nonstick pan over medium-high heat until the water sizzles. Pan-fry crumbled sausage until no longer pink; pan-fry meatballs or patties until internal temp reaches 175F. Place the sausage on the towel-lined plate to drain briefly before serving or incorporating into another dish.

2c) Freeze as patties or meatballs. Divide the mixture in half and put each half on a baking tray. Divide and shape each half into 16 smallish meatballs or patties. Put the trays in the freezer. When the meat is frozen solid, put it in bags labeled "Bake at 400F 30 minutes or fry".

2d) Freeze as logs. Divide the mixture into four parts, put them on the cutting board, and shape each one into a log. Wrap each log tightly in several layers of plastic wrap. Freeze until solid, then place in a bag labeled "Partially thaw, slice into patties, bake at 400F 30 minutes or fry".

3) Serve and store. Once cooked, sausage will keep for about 7 days in the fridge. Cooked sausage can be frozen, but don't re-freeze meat that has already been frozen once.



Sep. 2nd, 2014 04:55 am
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox

1 box oven-ready gluten-free noodles
4 oz shredded fake mozzarella
5 oz baby spinach

Tomato sauce:
56 oz crushed tomatoes
Olive oil
Balsamic vinegar or red wine
Fresh basil
Fresh oregano
Salt and pepper

Cashew ricotta:
4 cups (1 lb) cashews
20 leaves fresh basil
Ground or freshly grated nutmeg

Turkey sausage:
2.5 lb ground turkey
3 tablespoons red wine vinegar
1 tablespoon freshly cracked black pepper
1 tablespoon onion powder
1 tablespoon garlic powder (or 1/2 tsp minced garlic mashed into a paste)
1.25 tablespoons dried parsley
1 tablespoon dried basil
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
3/4 teaspoon ground fennel seed (or whole fennel seeds bashed with a hammer)
1/4 teaspoon brown sugar


Nonstick 9" x 13" pan
Nonstick pot
Nonstick pan
Wooden spoon
Flipper-type spatula
Food processor with chopping blade (NOT a blender)
Scraper-type spatula
Measuring spoons and cups
Large bowl or measuring pitcher


0) Soak the cashews. Put the cashews in a large bowl or measuring pitcher. Add enough cold water to cover them and soak them for 3 to 8 hours, adding more water as necessary. If you forget to do this, soaking in hot water for 1 hour will do nearly as well.

1) Mise en place. Gather your ingredients and tools. Measure all the turkey seasonings into a single bowl and mix them together. Preheat the oven to the temperature indicated on the lasagna noodle package. If you plan to freeze the unbaked lasagna, line the pan with nonstick foil, leaving enough foil extending over the edge to be used as a handle.

2) Make the sauce. Pour the crushed tomatoes into a nonstick pot and heat over medium heat until simmering. Add olive oil, balsamic vinegar or red wine, fresh herbs, salt, pepper, etc. to taste. Simmer to allow flavors to marry and mellow.

3) Make the turkey. Put the ground turkey in a nonstick pan, add the turkey seasonings, and cook over medium-high heat, using a flipper-type spatula to break up larger chunks, until the meat is fully cooked and has the texture of crumbled sausage. Drain off any liquid. Add the turkey to the sauce and mix well. (Or, if you prefer, mix the turkey with the ricotta. Just don't try to add it as its own layer; the crumbled meat has no structural integrity.)

4) Make the ricotta. Drain the cashews and put them in the food processor with 0.5 cup cold water. Have at least another cup of water handy. Process the cashews until they have the texture of creamy ricotta, adding more water and scraping down the sides of the processor as necessary. When the right texture is achieved, add the basil leaves, plus nutmeg and salt to taste. Process just until all the ingredients are fully incorporated. Rinse out the bowl the cashews soaked in and scrape the ricotta into it.

5) Arrange the workspace. Next to the lasagna pan, place the pot of sauce, the box of noodles, the ricotta, and the box or bag of spinach. Ensure that you have at least 12 intact lasagna noodles, or enough large pieces to make 12. Broken noodles should go in the middle layers of the lasagna; use intact ones for the top and bottom.

6) Build the lasagna. Pour a full cup of sauce into the bottom of the pan. This seems like too much but it's not. Add a layer of 3 noodles, leaving a little space between them for them to expand as they cook. Build three strata as follows: one-third of the ricotta mixture, one-third of the spinach, 1.5 cups of sauce, 3 noodles. When this is done, pour 1.5 cups of sauce over the top, making sure that all exposed bits of noodle are covered in sauce. (They need the moisture of the sauce to cook, so this is very important.) Top with the shredded mozzarella.

7) Bake or freeze. If making right away, bake according to the noodle package directions. If freezing, freeze uncovered until firm, remove from the dish using the foil, and wrap tightly in two layers of plastic wrap. (If you get it before it's entirely frozen solid, you can cut it into individual servings that can be reheated one at a time; just make sure each serving is thoroughly wrapped.) Label and freeze for up to 1 month. Before cooking, remove entirely from plastic and place in a lightly oiled 9" x 13" dish. Thaw overnight in the fridge and bake at 350F for one hour or until the center reaches 175F.

7) Serve and store. Use a nonstick-safe brownie cutter to cut the lasagna. Leftovers keep in the fridge for 7 days if the lasagna was made right away or 5 days if it was frozen before cooking.
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: The vinegar and diluted almond cream are non-dairy substitutes for sour cream. You can also use 2 cups of room temperature (dairy or non-dairy) sour cream or unsweetened yogurt, and omit the water and vinegar. If you use a dairy ingredient, turn off the heat before you add it to the sauce so that the sauce doesn't break.

Note: If you have actual gravy, you can use that instead of the chicken broth and Gravy Master.

Note: If you don't have packaged noodles and want a GF DIY option, make a flour of 2 cups brown rice flour, 2 cups white rice flour (regular rice, not sweet/glutinous rice), and 1 cup cornstarch. Whisk together 1 egg or 2 egg yolks, 1 tsp water, 1 tsp oil, and a pinch of salt. Mix in enough of the flour to form a ball of dough. Roll out the dough on a floured surface until it's very thin. Cut into noodles with a knife, pizza cutter, or pasta cutter.


2 lb ground turkey
12 to 16 oz (2 packages) fresh mushrooms, chopped
salt and freshly ground black pepper to taste
6 Tbsp Earth Balance
1 cup finely chopped onion (about half of a large onion)
1 cup chicken broth
0.5 tsp Gravy Master
2 tsp cider vinegar
2 Tbsp chopped fresh thyme, or 2 tsp dried thyme
0.25 tsp nutmeg
1.5 cup almond cream
0.5 cup water
1 lb pasta, ideally flat noodles


Chef's knife
Cutting board
Measuring cups and spoons
Pyrex 2-cup measure
Stove (2 burners)
Medium pot with lid
Large nonstick pan
Wooden spoons
Large strainer
Medium bowl


0) Mise en place. Gather your ingredients and tools. Fill the pasta pot 3/4 full with water, put the lid on, and start it heating over high heat. Make sure the sink is empty and clean, and put the large strainer in it.

1) Prep. Chop the mushrooms and onions (keep them separate). Measure and combine the chicken broth, Gravy Master, and vinegar. Mix the almond cream and water in the Pyrex pitcher and microwave until warm. Chop the thyme if it's fresh. Add the thyme and nutmeg to the almond cream and stir well.

2) Brown the turkey. Heat the pan over medium-high heat. Put in the turkey and cook until no longer pink, stirring frequently so it doesn't turn into a single solid mass of turkey. Drain it in the strainer and set it aside in a bowl.

2.5) By now the pasta water is probably boiling. Add the noodles and cook until tender. When the noodles are done, drain them in the strainer.

3) Brown the mushrooms and onion. Heat the pan over medium-high heat. Put in the mushrooms, add a few grinds of salt and pepper, and cook, stirring frequently, until the mushrooms release their liquid and begin to brown (3 to 5 minutes). Add the Earth Balance and onion and cook, stirring frequently, until the onion is lightly browned.

4) Combine. Add the turkey back to the pan. Pour in the broth mixture. Stir to combine and cook for a couple of minutes. Add the almond cream and thyme and nutmeg, and stir to combine. If the sauce is too thick, thin with a little water; if it's too thin, simmer it down. Adjust seasonings to taste.

5) Serve. Plate the noodles individually and pour the sauce over them. Serve immediately. Makes about six servings.

6) Store and reheat. Store the noodles and sauce separately in the fridge; they'll keep for about five days. Reheat the noodles by immersing them in hot or boiling water until just heated through. Reheat the sauce in the microwave or on the stove. Combine just before eating.

rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox

1 package (1.3 pounds) ground turkey
Italian seasoning
Optional: breadthings (bread, buns, whatever)


Mixing bowl
Plastic cutting board
Large nonstick pan
Large lid
Stove (one burner)
Flipper-type spatula
Instant-read thermometer
Optional: toaster oven


1) Open the package of turkey. Shake enough Italian seasoning over the top of the turkey to cover it with an opaque layer of herbs.

2) Put on gloves and put the turkey into a bowl. Mix the turkey well with hands until the seasoning is evenly incorporated.

3) Heat the pan over medium-high heat. Move the turkey to the cutting board. Divide it into six equal lumps and shape each lump into a thick, round patty.

4) Arrange the patties in the center of the hot pan so that they don't quite touch, and cover them with the lid. The lid should cover the patties completely. Cook for 5 minutes. The patties will get quite puffy and may press against the lid; this is normal and fine. (It comes from the liquid inside the burger expanding into steam in the closed environment.)

4.5) If you plan to toast bread/buns for the burgers, now's a good time to put breadthings in the toaster oven.

5) Carefully remove the lid, tilting it over the pan so that the liquid that collected in the lid will drip into the pan and not all over the stove. Watch out for spattering sizzling liquid. Flip the patties and flatten them slightly with the spatula. Put the lid back on and cook for another 5 minutes.

6) Carefully remove the lid as before, and set it aside. Press the patties gently so that the excess liquid runs out. Verify that they have reached an internal temperature of 165F; if they haven't, cook them uncovered until they do. Serve immediately.

Raw patties can be frozen; cook frozen patties the same way, but for 7 minutes on a side instead of 5. Cooked burgers will keep in the fridge for about 5 days.


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