“Grapefruit diet, throw out the pizza and beer…grapefruit diet, get those jelly donuts outta here … grapefruit diet, might seem a little severe … grapefruit diet, gettin’ tired of my big fat rear!”
I had such a chuckle this morning when I turned up to spin class and the instructor had a New Year’s resolution playlist. So cute. Halfway through the class (right about the point where you feel like you’re gonna fall over and d-i-e die), Weird Al came on with his Grapefruit Diet song. So, I just had to laugh. Or else I was gonna cry!
(Grapefruits are on special this week, by the way – in case you’re inspired to give that old diet a try. The woman on the bike beside me said she did it for a week in her twentys and hasn’t eaten another grapefruit since.)
I might stock my fruit bowl while grapefruit are on special, but I’m not about to fall off the grapefruit deep end. Wouldn’t be too interesting to blog about, would it? I am planning on lightening up a little bit though, so I made one of my favorite meat loaves this weekend. This recipe makes a huge meat loaf, just so you know. I usually make the whole thing, then divide it in half and freeze one for a rainy day. Leftovers make fabulous sandwiches!
On the side we had simple steamed asparagus (on sale), and some lovely parmesan smashed redskin potatoes (also on sale). It was a great dinner! Enjoy!
TURKEY MEAT LOAF
Source: The Barefoot Contessa Cookbook, by Ina Garten; pp. 138-139
- 2 large yellow onions, diced
- 2 T. good quality olive oil
- 2 t. kosher salt
- 1 t. freshly ground black pepper
- ½ t. dried thyme
- 1/3 c. Worcestershire sauce
- ¾ c. chicken broth
- 1 ½ t. tomato paste
- 5 lbs. ground turkey breast (on sale)
- 1 ½ c. plain dry breadcrumbs
- 3 extra large eggs, beaten
- ¾ c. ketchup
Preheat oven to 350. In a medium pan, over medium heat, cook the onions, olive oil, salt, pepper, and thyme until the onions are translucent but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow mixture to cool to room temperature.
Combine the ground turkey, breadcrumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased baking sheet. Spread ketchup evenly on top. Bake for one hour, or until the internal temperature is 160 degrees and the meat loaf is cooked through. Allow to rest for five minutes or so, then slice thickly. Serve hot, at room temperature, or cold in a sandwich.
PARMESAN SMASHED POTATOES
Source: The Barefoot Contessa Cookbook, by Ina Garten; p. 158
- 3 pounds red potatoes, unpeeled (on sale!)
- 1 T. plus 2 teaspoons kosher salt
- 1 ½ c. half and half (I used whole milk)
- 1 stick butter (I used half a stick)
- ½ c. sour cream
- ½ c. freshly grated Parmesan cheese
- ½ t. freshly ground black pepper
Cut the redskins in half if they’re on the big side. Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan with cold water to cover. Bring to a boil, lower the heat, and simmer covered for 25-30 minutes, or until the potatoes are completely tender. Drain.
In a small saucepan, heat the half and half and the butter.
Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix slowly for a few seconds on low speed to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of the cream and butter should be folded in by hand). Fold in the sour cream, Parmesan cheese, the remaining salt, and pepper; taste for seasoning and serve immediately. If the potatoes seem to thick, add more hot cream and butter.
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