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11.30.2011

The Recipe for "Who Hash" Revealed?!?

You're a foul one, Mr. Grinch.  But I would still touch you with a thirty-nine-and-a-half-foot-pole for the inspiration.  Today's really good idea is to make sure you have some fun with your recipe mistakes!

I was looking for a good way to use up my leftover turkey and remembered this awesome recipe:
Turkey Quinoa Meatloaf
Ingredients

  • 1/4 cup quinoa
  • 1/2 cup water
  • 1 teaspoon olive oil
  • 1 small onion, chopped
  • 1 large clove garlic, chopped
  • 1 (20 ounce) package ground turkey- I used cooked leftovers
  • 1 tablespoon tomato paste
  • 1 tablespoon hot pepper sauce
  • 2 tablespoons Worcestershire sauce
  • 1 egg- nah, just a can of black beans
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons brown sugar- for the topping (I skipped this part)
  • 2 teaspoons Worcestershire sauce- for the topping (I skipped this part)
  • 1 teaspoon water- for the topping (I skipped this part)

Directions

  1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
  2. Preheat an oven to 350 degrees F (175 degrees C).
  3. Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.
  4. Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf, if you are in the mood.
  5. Bake in the preheated oven until no longer pink (for uncooked turkey) in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.

My turkey was already cooked and therefore I would not achieve "the mixture will be very moist". I just chopped it up into small bits. I also didn't want to add an egg but as luck would have it, I had a can of organic black beans for added protein and moisture. I followed the recipe other than those modifications, and doubled the hot sauce for an extra kick. It really seemed to be moist enough so I shaped into two loaves and cooked and cooked, and cooked.  An hour and 10 minutes later I had a nice crumbly pile of Turkey Loaf Stuff, which my very smart friend promptly named "Who Hash"!  The flavor is great and I will likely serve it over cauliflower (like I did with my polenta-gone-wrong!).  Cauliflower fixes everything, and I will most likely make Who Hash again. As an added benefit, Who Hash is so dry it makes you crave water!

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