• Christine Tizzard

The Social - Iscolation Style

I had the pleasure of joining the crew on The Social again! This time was a little different than the first, but just as fun. If you missed it, you can catch the clip and recipes below.



Turkey and Quinoa Meatballs


Ingredients:

  • 3/4 cup cooked quinoa

  • 1/2 onion, grated

  • 1 egg, lightly beaten

  • 1 tablespoon Dijon mustard

  • 1/3 cup grated Parmesan

  • 1 tablespoon fresh or 1 teaspoon dried oregano

  • 1 teaspoon dried savory

  • 1 teaspoon garlic powder

  • 1 tablespoon fresh thyme

  • 1 teaspoon chili powder or chili flakes (optional)

  • 455 grams ground turkey

  • 1 teaspoon salt

  • Pepper to taste

  • 1–2 tablespoons oil, divided


Method:

  1. Preheat the oven to 400°F.

  2. In a large bowl, stir together the cooled cooked quinoa, onion, egg, mustard, Parmesan, oregano, savory, garlic powder, thyme, and chili powder until combined.

  3. Add the ground turkey, salt and pepper, and mix together until combined. Portion the meat into meatballs, about 1/8 cup in size, or flatten them into sliders. Set them aside on a baking sheet.

  4. Preheat an ovenproof heavy-bottomed skillet or large cast-iron pan over high heat. Add one tablespoon of oil. In batches, cook the meatballs on all sides until browned, about six minutes. Avoid overcrowding the pan. Add more oil if necessary.

  5. Transfer the pan to the oven. If you don’t have an ovenproof skillet, transfer the meatballs to a lined baking sheet. Bake for ten to 12 minutes or until their internal temperature is 165°F.


Substitutes:

  1. Turkey with any ground meat or combination of them.

  2. Parmesan with any grated or shredded cheese you’ve got on hand, or nutritional yeast



Sweet Potato, Cardamom, and Dark Chocolate Bread Pudding


Ingredients:

  • Butter or oil, for greasing

  • 6–7 cups stale bread or pastries, sliced or torn into 2.5-centimeter pieces

  • 1 cup chopped dark chocolate (or dark chocolate chips)

  • 1 cup milk, cream or alternative plant-based milk

  • 1/2 cup sugar

  • 1 tablespoon pure vanilla extract

  • 2 eggs

  • 2 teaspoons ground cardamom

  • 1/2 teaspoon ground nutmeg

  • 1 cup mashed or pureed sweet potato

  • Pinch salt

  • Optional: a handful of raw seeds or nuts

Method:

  1. Preheat the oven to 325°F. Grease a 23-by-23-centimeter square or medium-size baking dish or loaf pan with butter or oil.

  2. For the Bread: Place the bread pieces into the baking dish. Toss with chopped chocolate.

  3. For the sweet potato custard: In a heavy-bottomed pot over medium heat, bring the milk and sugar to a low simmer. Cook until the sugar is dissolved. Remove from the heat and whisk in the vanilla extract. Set aside to cool slightly.

  4. In a medium-size bowl, whisk the eggs with spices, sweet potato, and salt. Add the warm milk in a slow, steady stream while whisking to prevent the eggs from curdling.

  5. Pour the mixture over the bread, toss to coat, and let sit for ten minutes. This can also be done up to 24 hours in advance and left to soak in the fridge, covered. Before baking sprinkle a handful of raw nuts or seeds on top.

  6. Bake until the pudding is set and the bread is nicely browned on top, about 20 minutes.

Substitutes:

  1. Bread with panettone, croissants, rolls, cinnamon rolls, leftover cake, or stale doughnuts.

  2. Sweet potato puree with pumpkin squash or puree.




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