Muffin Tin Chef by Matt Kadey (e book reading free .TXT) 📗

in the same pan add the remaining 1 tablespoon oil and cook the leeks, celery, and carrot, stirring occasionally, until softened, about 5 minutes. Add the mushrooms and garlic, and cook, stirring occasionally, until softened, about 3 minutes. Add the flour, thyme, salt, and pepper, and cook, stirring constantly, for 1 minute. Slowly pour in the broth, stirring and scraping up the browned bits at the bottom of the pan. Bring to a boil, reduce the heat to low, and simmer for 10 minutes. Stir in the cooked turkey and the peas. Turn off the heat.

Preheat the oven to 400°F. On a lightly floured work surface, roll out the puff pastry into a 12-inch square. Using a knife or pizza wheel, cut the pastry into 12 rectangular pieces by slicing 4 vertical rows and 3 horizontal rows. Fit the rectangles into 12 medium muffin cups, making sure there is some overhang. Divide the turkey mixture among the muffin cups. Pull in all four points of each crust over the filling so they meet in the middle, forming individual pot pies. Brush each pie with the egg wash and bake until crisp and deeply golden, about 20 minutes. Let cool for several minutes before umolding and serving.

MEATLOAVES WITH CHIMICHURRI SAUCE

The best thing about individual meatloaves is they cook in less than half the time it takes regular meatloaf prepared in a loaf pan to cook. Chipotle chile pepper in adobo sauce adds a hint of smoky heat and can be found in the Latin section of better grocers. Serves 6 F

Chimichurri Sauce:

1 1/2 cups flat-leaf parsley, tightly packed

2 tablespoons fresh oregano, tightly packed

2 garlic cloves, chopped

1/3 cup extra-virgin olive oil

2 tablespoons red wine vinegar

juice of 1/2 lemon

1/2 teaspoon red pepper flakes

salt and pepper

Meatloaf:

2 shallots, finely chopped

2 garlic cloves, minced

1 medium carrot, peeled and shredded

1/3 cup quick-cook rolled oats (not instant) or bread crumbs

1 egg, lightly beaten

1 teaspoon ground cumin

2 tablespoons ketchup or 1 tablespoon tomato paste

2 teaspoons Worcestershire sauce

1/2 cup chopped sun-dried tomatoes

1 tablespoon minced chipotle chile in adobo sauce (optional)

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/4 teaspoon pepper

1 pound lean ground red meat, such as beef or bison

For the Chimichurri Sauce: Place the parsley, oregano, and garlic in the bowl of a food processor. Pulse several times to finely chop the herbs. Add the olive oil, red wine vinegar, lemon juice, red pepper flakes, and salt and pepper to taste; pulse until combined.

For the Meatloaf: Preheat the oven to 375°F. In a large bowl, use a fork to mix together the shallots, garlic, carrot, oats or bread crumbs, egg, cumin, ketchup or tomato paste, Worcestershire sauce, sun-dried tomatoes, chipotle chile, if using, nutmeg, salt, and pepper. Gently mix in the ground meat. Divide the mixture among 12 medium muffin cups and bake until an internal temperature of 160°F is reached, about 25 minutes. Serve with chimichurri sauce.

EGGPLANT PARMESAN

Try this recipe and you can bid adieu to heavy, greasy, uninspiring eggplant Parmesan. Serves 6 V

1 1/2 cups canned crushed fire-roasted tomatoes

1/3 cup fresh basil leaves, plus more for garnish

2 garlic cloves, minced

1 tablespoon red wine vinegar

1/4 teaspoon red pepper flakes

1 large egg

1 tablespoon water

1 cup panko (Japanese-style) bread crumbs

1 teaspoon dried oregano

1/2 cup grated Parmesan or

Parmigiano-Reggiano cheese (about 2 ounces), divided

2 medium eggplants (about 1 pound)

1 1/2 cups shredded regular or part- skim mozzarella (about 6 ounces)

1 cup sliced rapini (broccoli rabe)

salt and pepper

Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat. In a blender or food processor, puree the tomatoes, basil, garlic, red wine vinegar, red pepper flakes, and salt to taste; set aside.

In a small bowl, lightly the beat egg with the water. In a shallow container, combine the panko bread crumbs, oregano, and 1/4 cup of the Parmesan or Parmigiano-Reggiano cheese, and season with salt and pepper. Slice the eggplants into 18 rounds 1/4 inch thick. If needed, trim the rounds so the slices fit into the jumbo muffin cups. One at a time, dip the eggplant rounds in the egg mixture, then dredge in the panko mixture, pressing gently to adhere. Place the eggplant on the prepared baking sheet and bake until golden, about 30 minutes, flipping the slices and rotating the baking sheet after 15 minutes.

To assemble, place a slice of toasted eggplant in each of 6 jumbo muffin cups. Top each with about 1 1/2 tablespoons of the tomato sauce and 1 1/2 tablespoons of the mozzarella. Top with a sprinkle of the rapini. Place another eggplant slice on top and top with about 1 1/2 tablespoons of the tomato sauce and 1 1/2 tablespoons of the mozzarella, and evenly sprinkle the remaining rapini among the cups. Place the remaining eggplant slices on top and evenly top with the remaining tomato sauce, remaining mozzarella, and the remaining 1/4 cup Parmesan or Parmigiano-Reggiano cheese. Bake until the cheese melts, about 10 minutes. Let cool for a few minutes before unmolding. Serve garnished with fresh basil.

EGGPL ANT PARMESAN, page 68

MINI MACARONI AND CHEESE, page 70

MINI MACARONI AND CHEESE

Sure, mac ’n’ cheese is pure comfort food. But too often it’s a calorie landmine courtesy of the gooey cheese, which is why making individual servings in a muffin tin is the perfect way to control portions. Kids are sure to love this reinvention bejeweled with crunchy panko crumbs. Serves 4 V, F

8 ounces whole-grain macaroni (elbow) pasta

1 1/2 cups shredded cheddar cheese (about 6 ounces)

1/2 cup plus 2 tablespoons grated

Parmesan cheese (about 2 1/2 ounces), divided

2 large eggs

3/4 cup low-fat milk

1/3 cup plain low-fat yogurt, preferably Greek-style

1/2 cup chopped sun-dried tomatoes

2 tablespoons chopped chives

1/4 teaspoon cayenne