Favorite Recipe: Veggie Burgoo

Burgoos are very popular in Kentucky, but there is no real agreement on what ingredients constitute the dish. They are usually spicy and include meat, vegetables, and some type of thickener. Then again, that describes a lot of soups! I use the term burgoo anytime I want to clean out my fridge and make a thick vegetable stew.

Note: I tend to avoid canned food, but when I do use it, I look for brands that use BPA free cans. Here's a list of companies and brands that are BPA free:

http://www.treehugger.com/files/2010/03/7-bpa-free-canned-foods.php

Ingredients:

1 carton chicken stock (Veggie stock can be used to make this dish completely vegetarian.)

1 bell pepper (any color will do)

2-3 zucchini or yellow squash

1 small package of carrots (I use shredded because they cook faster than whole.)

1 lb shredded cabbage (I buy coleslaw mix if I don't have time to chop my own.)

1 large can of diced tomatoes (I like to use canned items from Trader Joe's because they use BPA free cans.)

1 tbsp low sodium soy sauce

1 tsp cumin

1 tbsp olive oil

corn meal to thicken

garlic, salt, and pepper to taste

Other veggies I like to add:

Garbanzo beans, yellow or green onions, corn, and potatoes

1. Chop all veggies. Over medium heat, add oil and saute veggies, adding them in order of cooking time. (Thick, moisture heavy veggies like squash should be added first.)

2. Add canned tomatoes with juice after veggies have started to lightly brown.

3. Add chicken or veggie stock. I usually add the cabbage near the end so it isn't overcooked. If the soup seems thin, add corn meal one tbsp at a time to reach desired thickness.

4. Simmer for 15-20 minutes and serve warm. Cornbread makes a nice accompaniment.

Favorite Recipe: Simple Sweet Potato, Leek and Sausage Soup

Ingredients:

1 large bunch of leeks

3 large sweet potatoes

1 package of lean chicken sausage

1 carton chicken stock

1 1/2 cups of milk

garlic, salt and pepper to taste

1. Chop leeks and sausage.

2. Saute leeks and sausage in a large soup pot until sausage is browned.

3. Bake sweet potatoes in the microwave (time will vary based on potato size). Remove the skin and place potato in a food processor with 1/2 cup of milk.

4. Pour sweet potato puree over leeks and sausage. Add stock and milk. Simmer over medium heat for 10-15 minutes. Serve hot.

Easiest Dessert You've Never Tried

Banana & Peanut Butter "Ice Cream"

1. Slice 2 bananas into 1/4 inch rounds and place them in the freezer. I usually put them on a metal cake pan because they freeze a little faster than just putting them in a plastic sandwich bag.

2. Place frozen sliced bananas into a food processor.

3. Pulse until bananas have a silky appearance. I always add one tablespoon of peanut butter, but it tastes great on its own!

4. Serve immediately. This does not store well, so a good rule of thumb is two bananas = one large bowl of "ice cream."

Favorite Recipe: Turkey Meatloaf by Bobby Flay

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small zucchini, finely diced
• 1 red bell pepper, finely diced
• 1 yellow bell pepper, finely diced
• 5 cloves garlic, smashed to a paste with coarse salt
• 1/2 teaspoon red pepper flakes
• Kosher salt and freshly ground pepper
• 1 large egg, lightly beaten
• 1 tablespoon finely chopped fresh thyme
• 1/4 cup chopped fresh parsley
• 1 1/2 pounds ground turkey (90 percent lean)
• 1 cup panko (coarse Japanese breadcrumbs)
• 1/2 cup freshly grated Romano or Parmesan cheese
• 3/4 cup ketchup
• 1/4 cup plus 2 tablespoons balsamic vinegar

Directions

Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.

Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.

Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.

PHOTO UPDATE:

1. Place veggies in food processor.

2. Process until very finely chopped. 

3. Season meat with garlic paste, red pepper flakes, salt, and balsamic. 

4. Saute processed veggies in chicken broth until al dente. 

5. Let veggies cool, then mix into seasoned meat. 

6. Brush with glaze and bake.