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4-Course Fabulous

For the Meat-and-Potatoes Family

Apricot Curry Barbecue-Glazed Meatloaf

Set oven rack to middle position and preheat oven to 350 degrees. Line rimmed baking sheet with heavy-duty aluminum foil and spray with nonstick cooking spray.

For apricot curry barbecue glaze: Combine 1 cup barbecue sauce, 3 tablespoons apricot preserves, 1 tablespoon lime juice, and 1 teaspoon curry powder. Set aside.

For meatloaf: Heat 1 tablespoon olive oil in medium sauté pan and cook 1 cup minced onion over medium heat, stirring occasionally until soft, about 6 to 8 minutes. Add 3 teaspoons minced garlic and cook 1 to 2 minutes more. Set aside to cool. In a large bowl, combine 1¼ teaspoon salt, ¾ teaspoon ground pepper, 2 teaspoons paprika, 1 teaspoon thyme, 1½ tablespoons Worcestershire, 1½ teaspoons Dijon mustard, 2 large eggs, and ¼ cup of the glaze and mix well. Add onion mixture and stir to combine. Finally, add two pounds (93/7) ground turkey and ¾ cup breadcrumbs and mix with your hands until well combined. Transfer the meat mixture into two even piles on prepared baking sheet. Shape into two long loaves, about 1½ inches high by 4 inches wide. Spread remaining glaze over loaves, letting it drip down the sides a bit (you may have a little extra). Bake for 40 to 45 minutes. Slice after the loaves have rested for 10 minutes. Serves 4 to 6

Mashed Sweet Potatoes with Maple and Thyme

Bring a large pot of water to a boil and add 4 peeled and diced sweet potatoes (1-in cubes) and a few pinches of salt. Cook until tender and easily pierced with a knife, about 10 to 12 minutes. Drain well and return potatoes to the empty pot. Add 3 tablespoons maple syrup, 1 tablespoon fresh thyme leaves, 2 tablespoons butter, ¼ cup half-and-half, 1 teaspoon kosher salt, and ½ teaspoon fresh ground pepper. Mash well with a potato masher and taste to adjust the seasoning, adding any more of the flavors your family enjoys. Serves 4 to 6

Creamed Kale

Bring a large pot of salted water to a boil. Add 1-pound bag of cleaned and chopped kale (making sure to discard any large stems) and simmer for 1 minute. Drain into a large strainer and rinse with cold water. Squeeze kale dry between paper towels or kitchen towels. Melt 4 tablespoons butter in a deep sauté pan or 3-quart saucepan over medium-high heat. Add 1 minced shallot and 6 teaspoons minced garlic, and cook, stirring constantly, for 1 minute. Sprinkle ¼ cup all-purpose flour over the onion mixture and cook, stirring, for 3 minutes. Turn the heat down if necessary; do not let the flour brown. Whisk in 2 cups warm milk. Cook the mixture, stirring slowly and continuously, until the sauce comes to a boil and thickens enough to coat the back of the spatula, about 5 minutes. Reduce the heat to low and continue cooking until the sauce is the consistency of soft pudding, about 2 more minutes. Stir in 1/3⅓cup of Parmesan cheese, ½ teaspoon dry mustard, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, and a generous quantity of black pepper. Add the drained kale and mix well. Warm over low heat then serve. Serves 4 to 6

Chocolate Banana Bars

Preheat oven to 350 degrees. In a large bowl, cream ½ cup softened butter and 1 cup sugar until light and fluffy. Beat in 1 egg and 1 teaspoon vanilla. Stir in 1½ cups of ripe, mashed bananas (about 3 bananas). Combine 1½ cup flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt. Add to creamed mixture and mix well. Divide batter in half. Add ¼ cup cocoa powder to half; spread into a greased 13 x 9 baking pan. Spoon remaining batter on top and swirl with a knife. Bake for 25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack and cut into bars. Yields about 3 dozen

Jenny Tremblay West began her career as a pastry chef and currently teaches cooking in Richmond. Jenny, her husband, and their two young boys live in Church Hill. She has worked in food for more than twenty years and is a kitchen coach and personal chef with Caper.
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