Mini Turkey Meatloaves

 

Ingredients

· Cooking spray

· 1 tablespoon olive oil

· 1 small onion, finely chopped

· 1/2 medium red bell pepper, finely shopped

· 2 cloves garlic, minced

· 1 1/2 pounds lean ground turkey

· 1 small zucchini (6 ounces) shredded

· 2 large eggs, lightly beaten

· 3/4 cup quick-cooking oats

· One 8-ounce can no-salt-added tomato sauce

· 1 tablespoon yellow mustard

· 1 teaspoon salt

 

Steps

1) Preheat the oven to 350°F. Spray a muffin tin with cooking spray.

2) Heat the oil in a medium nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until it softens slightly, 2 minutes. Add the bell pepper and cook, stirring, for 1 minute more. Stir in the garlic and cook for 30 seconds. Set aside to cool slightly.

3) In a large bowl, combine the turkey, onion-pepper mixture, zucchini, egg, oats, 1/4 cup of the tomato sauce, the Worcestershire sauce, mustard, and salt. Mix with your hands until just combined. Using an ice-cream scoop, transfer the mixture into the muffin tin, then top each meatloaf with 1 tablespoon of the remaining tomato sauce. Bake until an instant-read thermometer registers 165°F, about 25 minutes. Allow to rest for 5 minutes, then remove from the tin by running a butter knife or offset spatula around each loaf.

 

From: You Have it Made: Delicious, Healthy, Do-Ahead Meals

By: Ellie Krieger

 

National Family Day

Nothing brings families together quite like a good meal! That’s why we’re here to help you out when it comes to picking the perfect recipes for celebrating National Family Day. This national day always falls on the fourth Monday in September, which happens to be the 26th this year! Cooking for an entire family, whether it be large or small, is no easy feat; thankfully the BPL has nearly 50 cookbooks dedicated to cooking large meals that all your loved ones will adore. Some of our favorites include

• Family Cookbook by Caroline Bretherton

• See You on Sunday!: a Cookbook for Family and Friends by Sam Sifton

• My Family Table: a Passionate Plea for Home Cooking by John Besh

We even have the perfect title for your kiddos who want to help with family dinner:

• Peanuts Family Cookbook: Delicious Dishes for Kids to Make with Their Favorite Grown-Ups

For these titles and even more family fun in the kitchen, check out the 641 section of our nonfiction and our Hoopla/Overdrive digital collection.

Lemon-Herb White Bean Dip

 

Ingredients

· Two 15.5-oz cans cannellini beans, rinsed and drained

· 3 tbsp. olive oil + more for garnish

· 2 tsp torn fresh basil leaves + more for garnish

· 2 tsp fresh thyme leaves + more for garnish

· 2 tsp fresh rosemary leaves

· 2 tbsp. freshly squeezed lemon juice

· 1/2 tsp fresh lemon zest

· 1/2 tsp fine sea salt

· Dash of freshly ground black pepper

· 1/4 cup water

· Microgreens, for garnish (optional)

 

Steps

1) In a food processor, pulse the cannellini beans, olive oil, basil, thyme, rosemary, lemon juice and zest, salt, and pepper until combined, about 30 seconds. With the food processor running, slowly add the water and continue to process until smooth, about 30 seconds more. Transfer to a serving bowl and garnish with more olive oil, microgreens (if using), and herbs.

 

From: Platter and Boards: Beautiful, Casual Spreads for Every Occasion

By: Shelly Westerhausen with Wyatt Worcel

 

Chocolate Crinkle Cookies

 

Ingredients

· 1 1/3 cups all-purpose flour

· 1 teaspoon baking powder

· 1/8 teaspoon baking soda

· 3/4 cup granulated sugar, plus 3 tablespoons for rolling

· 1/2 cup brown sugar

· 2 large eggs, plus 2 large yolks, at room temperature

· 1 tablespoon canola oil

· 1 teaspoon pure vanilla extract

· 1/2 teaspoon salt

· 1/4 cup unsalted butter

· 3 oz. semisweet or bittersweet chocolate

· 1/2 cup Dutch-process cocoa powder

· 1/2 cup confectioners’ sugar

 

Steps

1) Adjust an oven rack to the middle of the oven. Preheat the oven to 350°F. Line three sheet pans with parchment.

2) In a small bowl, whisk together the flour, baking powder, and baking soda.

3) In a large bowl, whisk together 3/4 cup of the granulated sugar, the brown sugar, eggs, yolks, canola oil, vanilla, and salt.

4) Place the butter and chocolate in a small, heavy-bottom saucepan set over low heat and melt together, stirring frequently to prevent the chocolate from scorching. Continue cooking until the mixture is smooth. Off the heat, add the cocoa powder to the chocolate and whisk until completely combined, about 45 seconds.

5) Add the warm chocolate-butter mixture to the egg mixture and whisk together until combined. Let the mixture sit at room temperature for 10 minutes.

6) Combine the confectioners'’ sugar and the remaining 3 tablespoons of granulated sugar in a small bowl. Scoop the dough into 1 1/2 oz. portions (2 tablespoons). Roll the dough in the sugar mixture. Place 7 cookies on each sheet pan.

7) Bake one pan at a time, rotating halfway through baking. Bake until the edges are set and the cookies are puffed but still soft in the center, 8 to 9 minutes for a cookie with firm edges and a tender center.

8) Transfer the sheet pans to a wire rack and let the cookies cool to room temperature. Cookies can be stored in an airtight container for up to 3 days.

 

From: 100 Cookies: The Baking Book for Every Kitchen with Classic Cookies, Novel Treats, Brownies, Bars, and More

By: Sarah Kieffer

 

Darla's Staff Pick

Darla, BPL’s longtime employee and beloved Page, chose the Trisha Yearwood cookbooks for this month’s staff pick. BPL has two in-house titles, including Trisha's Table: My Feel-Good Favorites for a Balanced Life, and Trisha's Kitchen: Easy Comfort Food for Friends and Family. However, if you’d rather read digitally, Overdrive also has these titles, and two additional ones: Home Cooking with Trisha Yearwood, and Georgia Cooking in an Oklahoma Kitchen. Yearwood is most commonly known as being a famous country singer, but has become a loved celebrity on TV as well. Her first cookbook was released in 2008, and her newest was released in 2021; during this time, she came out with three others and helped with various collaborations. If you’re looking for some homey comfort foods, these books have exactly the thing for you. If you’re interested in these titles, they can be found under the call number “641.5 Yea” in the Nonfiction.

Kung Pao Shrimp

 

Ingredients

Sauce

· 3/4 cup chicken or vegetable broth

· 1 tablespoon oyster sauce

· 1 tablespoon hoisin sauce

· 2 teaspoons Chinese black vinegar or plain rice vinegar

· 2 teaspoons toasted sesame oil

· 1 1/2 teaspoons cornstarch

 

Shrimp

· 1 pound extra-large shrimp, peeled and deveined

· 1 tablespoon Chinese rice wine or dry sherry

· 2 teaspoons soy sauce

· 3 tablespoons vegetable oil

· 3 garlic cloves

· 2 tablespoons grated fresh ginger

· 1/2 cup dry-roasted peanuts

· 6 arbol chiles

· 1 red bell pepper, stemmed, seeded, and cut into 1/2-inch pieces

· 3 scallions, thinly sliced

 

Steps

1) For the sauce: Whisk all ingredients together in a bowl; set aside.

2) For the shrimp: Toss shrimp with rice wine and soy sauce in a bowl and let stand for 10 minutes. Meanwhile, combine 1 tablespoon oil, garlic, and ginger in a small bowl; set aside. Combine peanuts and chiles in second bowl; set aside.

3) Heat 1 tablespoon oil in 12-inch skillet over high heat until just smoking. Add shrimp and cook, stirring every 10 seconds, until barely opaque, 30 to 40 seconds. Add peanut mixture and continue to cook until shrimp are almost opaque and peanuts have darkened slightly, 30 to 40 seconds. Transfer mixture to clean bowl.

4) Heat remaining 1 tablespoon oil in now-empty skillet over high heat until just smoking. Add bell pepper and cook, stirring occasionally, until slightly softened, about 45 seconds. Push bell pepper to sides of skillet. Add garlic mixture to center and cook, mashing mixture into pan, until fragrant, about 30 seconds. Stir shrimp mixture and add any accumulated juices into bell pepper mixture in skillet, and cook, stirring constantly and scraping up any browned bits, until sauce has thickened to syrupy consistency about 45 seconds. Stir in scallions and serve immediately.

 

From: Vegetables Illustrated: An Inspiring guide with 700+ Kitchen-Tested Recipes

By: Cook’s Illustrated