Category Archives: Meat

Meatloaf that made my day

Who would have thought… me embracing meatloaf. Me, not really a carnivore making a post glorifying a meat-full dish. Here I am. Doing exactly that. Once again I blame my pregnancy for that. A few nights ago I asked my husband to bring me artisan bread and baked cornish game chicken from the store… . Ridiculous. That idea came straight from me. (really!?!?!)

Anyway, for the last few weeks I’ve craved pasztet but I am not willing to pay for it a small fortune in Polish or Russian store, and I actually didn’t see any in our local Polish store last time we went there. I planned to make one at home but vegetarian (carrot) kind. I bought everything and on the day that I was about to make it I figured I don’t have the right baking dish to make it. So I put everything back and waited until our next grocery-shopping trip. On the day I got that dish I came back home and noticed that I used almost all the carrot that was supposed to be for carrot pasztet AND I didn’t get any at the store.

The idea for making a meatloaf came to my mind from nowhere. I don’t know why. I’d never made it before and from what I remember I had not tried it and if I did I have no memories of doing so.

Of course my crazy idea had to be discussed with my husband. We didn’t want to waste that much meat in case if it didn’t come our good or not edible at all, and he wasn’t sure if a meatloaf will  be good when made from ground turkey breasts meat.

So, I looked it up on Internet and I found a recipe from Barefoot Contessa. He approved it and I started to cook.

Her meatloaf is huge so I actually had to change everything. I didn’t have Worcestershire sauce nor thyme leaves, and I make a few extra changes.

This is what I ended up with:

Ingredients for my recipe:

1 lb ground turkey breast,

3/4 cup homemade bread crumbs,

1 egg,

2 tsp tomato sauce

1/3 vegetable stock,

2 tsp soy sauce,

1 carrot, shredded,

1/2 onion, chopped,

1 tsp fresh ginger root, grated on the smallest grating surface, so it look almost like a paste.

1 Tbsp fresh parsley, chopped

1/2 cup ketchup

salt, pepper to taste


Preheat oven tp 325 F.

Over medium-low heat cook onion, olive oil, salt, pepper, carrot, ginger root for about 10  minutes. Add vegetable broth, tomato paste and soy sauce. Mix well and let it cool to room temperature.

Next combine the ground turkey, bread crumbs, egg, onion mixture. Mix well and shape in a rectangular loaf on an ungreased sheet pan line with aluminum foil. Spread the ketchup evenly on top. Bake for 1 1/2 hours. (A pan with hot water in the oven under the meatloaf will keep the top from cracking).

I really enjoyed the ginger after taste. I don’t know how to describe it but the first word that comes to my mid is “refreshing”. Really!

This meatloaf actually tasted like pasztet… So imagine how happy I was after I tasted it. I wasn’t the same, but better bird in the hand than two in the bush… right? I’m happy with the final effect and I know I’ll be making it more often.

NightOwlCraftingMomma Hens Coop


My first Homemade Chicken Egg Rolls

I am really happy with the step forward that we’ve made with “home eating”. I talk mostly about my husband eating/trying to eat and me having the courage to try something new without being scared or having that attitude: “if he doesn’t like it, I’ll be really pissed“. My ideas not always turn out successful and he not always likes it, but I am happy that we’re expanding the “(baked/friend) chicken-potatoes-chili-pasta-tortilla lasagna circle – dish by dish.

Last dish out of our comfort zone was Egg Rolls. I really like them (but never had made them myself before), my husband doesn’t, so before I made them we’d talked about the ingredients for stuffing that he would be willing to try.

He approved celery, carrot, green beans, garlic, even CABBAGE 🙂 (WOW!!!) …

…and chicken marinated in soy sauce and minced garlic!

I fried the chicken (one chicken breast) with green beans (about one cup) and celery. In separate pan I sauté shredded carrot and chopped cabbage – just for a few minutes. After the meat was cooked and the veggies a little soft (not too soft) I transfer the content of each pan to a strainer and squeezed the liquids out. After that I mixed it all together in one bowl…

…stuffed my rolls…

…fried them…

… and ate 4 of them !!! oh… that was good!!!

Husband had 3 and he said he would eat it again. I hope he was serious because I’m going to make them again, that’s for sure! I had no idea that they are so easy to make. Next time I’ll make a few without the chicken and without really sautéing cabbage. I think they would be great with stuffing à la Polish “krokiety“. I am not sure if I want to make my husband to go through the suffer of having to be around sauerkraut “scent” but sometimes my cravings are bigger than my good will, so we’ll see what I decide to make next… .

Hearth and Soul Hop at A Moderate LifeMomma Hens Coop

Potato Casserole Polish Way

I remember this dish from Poland. Years back when my sister used to make it. I don’t really mean that it’s a “Polish way” dish but I’d looked for some recipes in English and I couldn’t find any. I found many potato casserole recipes but they were not what I had in mind, what I remembered.

So finally I google that dish in Polish: “zapiekanka ziemniaczana” and: SUCCESS!!! Most of the recipes I’ve found were asking for pre-cooked potatoes but I really don’t like to deal with previously boiled potatoes. It’s never worked for me. They are always too hard to cut or too soft and they simply fall apart. I’m not talking about making mashed potatoes or potato salad, of course. For example, a few time I’ve tried to make twice baked potatoes… disaster… every single time.

Anyway, I finally found a recipe that uses raw potatoes on Darianna’s Blog.

I changed it a little.

I used 9×9 inch baking dish.

Greased the bottom and sides with butter, cut potatoes into less than 1/2 inch thick slices and make my first layer. Sprinkled it (just a tiny bit) with salt. I used red potatoes as they have less starch, taste better and we just like them more. For this casserole I even didn’t peel them just washed really good.

For the meat I used 1 lb of ground turkey mixed with one Italian sausage (but you can skip the sausage part), it was just something that was hanging around the house for quite some time and I had to use it before it went

I fried it with handful of sweet peas. I spice it with salt and pepper and chili powder.

The second time I made it I added more veggies: carrots, celery, and corn. With this dish you have the freedom to actually use what ever you prefer. Almost anything will work, I think. 🙂

I poured the meat over the layer of potatoes. I didn’t drain the liquids. I used everything what’s in the pan. Next layer was yellow onion (about half of medium size). On top of it went second layer of potatoes sprinkled with fresh basil and a bit of salt.

Covered it with foil and baked in 400 F for about 45 minutes. In meantime I made the sauce. Mixed together in a medium size bowl:

3/4 cup whole milk (orignal recipe calls for sour cream)

1 egg

1 cup cheddar cheese

3 cloves garlic

After 45 minutes of baking I poured the sauce over the potatoes spreading the cheese evenly on top and baked for another 30 minutes – uncovered.

Waited for about 10 minutes before digging into it 🙂

It was really good. Exactly what I was looking for! So far I’ve made it twice and now I can say it’s added to our family menu. My husband likes it, our Little Stinker likes it, and I like it. That’s a great success in this household and such a relief for me when I don’t have to cook different meals for each of us. Yes, it happens in here… .