And, holy mackerel! I just realized I didn't tell you all about our dinning experiences last week. Well, to be completely honest; you didn't miss anything. Twas a very ho-hum week. The highlight(s) of the week were: Turkey Spinach Meatloaf (yep...meatloaf), and Spencer's Mexican Sweet Potato Soup. We cheating on Saturday and had a super late lunch at my FAVORITE sandwich place ever: Which Wich? Thus leading to a dinner of tuffle oil popcorn and avocado around 10 pm.
Turkey Meatloaf With Smashed Potatoes
1 1/2 lbs ground turkey
1 chopped white onion
1 bunch of fresh spinach
1/2 C breadcrumbs (I would suggest something seasoned)
2 Tbs. stone ground mustard
Salt // Pepper
1/4 cup Ketchup (we used Curry Ketchup from Fresh & Easy, it was hella legit - yes I just said hella)
2 lbs red potatoes cut into quarters
1 cup of heavy whipping cream and a dash of milk (or buttermilk)
1. Heat oven to 400. In a bowl combine turkey, onion, spinach, bread crumbs, mustard, egg, and a dash of salt and pepper.
2. Transfer the mixture (mixtures always remind me off my little sister because when she was a young one she used to sit in the bathtub saying "I am making a mixture". Normally, that would consist of water logged preztels and whatever else she could get her paws on) into a baking sheet and form it into a loaf. Cover with ketchup. Bake for 45-50 minutes.
3. While the meatloaf is cooking place the potatoes in a large pot of cold water. Simmer until tender - generally this takes about 20 minutes. Drain the potatoes if there is any extra water and mash. Add milk concoction, oil, salt and pepper.
Spencer's Mexicanhhan Soup
- In a medium sauce pan over a medium-high heat, bring some water to a boil and add the cubed sweet potatoes. Cook for about 10 minutes, until the sweet potato is tender. Drain the water and set the sweet potatoes aside for later use.
- In a large sauce pan over a medium-high heat, combine the cooking fat with the olive oil. Once melted, add the onions to sauté. Cook until the onions are translucent, about 7 minutes. Be sure to stir frequently to prevent the onions from burning.
- Add the garlic, cumin as well as salt and pepper to the pot. Mix well and cook for another minute.
- Add the chicken stock to the pan and bring to a simmer. Once simmering, add in the shredded chicken, lime juice, cooked sweet potatoes and cilantro. Immediately remove from the heat. Allow the soup to sit for at least 5 minutes prior to serving to allow the flavours some time to blend.
- Serve warm topped with the avocado slices.
Vinaigrette (clearly this is a hit because we have it almost once a week)