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  • glennapritzlaff

I created this recipe a year ago and never got around to posting it. A friend of mine asked me for it the other day and I realized I had only shared it on IG. Here it is now, easier to search for. These meatballs are amazing! The feta and shallots help keep the ground turkey from being dry, so they are perfectly moist (no apologies), and loaded with flavor!

What you need:

1 lb dark ground turkey

1 red pepper, finely minced

1 shallot bulb, finely minced

2 tbsp crumbled feta

2 tbsp breadcrumbs

2 tsp dried oregano

2 tsp dried parsley

1/2 tsp salt

1/4 tsp pepper

1 egg

Mix all ingredients, hands work best, and form into golf ball sized balls. Bake at 425 for about 25 minutes. Excellent served with a dollop of Greek yogurt and olive oil. Hummus or tzatziki would also be great accompaniments (store bought is fine, thank you Ina). Serve on warm pitas, in a salad, with pasta, or make them on skewers with veggies. The possibilities are limitless!

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  • glennapritzlaff

This lamb stew has the perfect velvety sauce with a hint of spice and a good balance of sweet and savory. It has a pinch of Indian curry powder and a 1/2 cup of prunes which give a subtle sweetness to the dish and they melt away into the sauce. The lamb is very tender and mild and the whole thing is just delicious. I made it over the weekend because my parents were visiting and lamb is one of my Mom’s favorite meats. It was a very cold blustery day and she was blown away : )

What you need:

3 tbsp olive oil

1 1/2 lbs of lamb stew meat (cubed boneless leg of lamb or lamb shoulder, about 1 inch pieces)

2 large carrots, peeled and chopped

2 tbsp all purpose flour

salt and pepper

2 cloves of garlic, thinly sliced

3 green onions, chopped white and green parts

2.5 tsp Indian curry powder (curry powder with blend of turmeric, coriander, cumin, paprika, nutmeg, cinnamon)

15 oz tomato purée

32 oz beef broth

1 lb potatoes peeled and cubed (I always go with Yukon Golds)

1/2 cup of chopped/pitted prunes

1 cup frozen green peas

Yogurt, fresh mint, and fresh parsley for garnish

Begin by sprinkling flour, salt, and pepper all over the lamb meat and stirring to make sure it’s evenly combined. Place a large pot or Dutch oven on the stove top over medium heat and add some olive oil. Place the meat in the pot and sear for a few minutes and then stir to sear on the other side. You want it to lightly brown but not burn. Now add the carrots, garlic, onions, and curry powder and stir so that it’s evenly distributed. Add another pinch of salt and pepper. Cook for 2-3 minutes so that it becomes very fragrant. Now add the tomatoes and allow to simmer and deglaze the pan. Gently scrape up and brown bits from the bottom of the pot. Next add the broth, prunes, and the potatoes. Bring to a boil and then reduce to a simmer and cover with a lid. Stir occasionally to make sure the bottom isn’t burning for about 40 minutes or until the potatoes have cooked through. The potatoes and lamb should be finished around the same time. Lastly stir in the frozen peas and allow a few minutes for them to be cooked. Serve with a dollop of yogurt and chopped fresh mint and/or parsley. Enjoy!

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  • glennapritzlaff

Yesterday was dreary, cold, and freezing rain. The kind of day that makes you need comfort food. We just got back from our whirlwind weekend in Florida where it was sunny and 75. That made this cold weather feel even more bitter. Luckily, I bought a rotisserie chicken on the way home from the airport and found all of these other ingredients at home waiting for me.

A traditional gratin uses just cheese and milk to make the sauce but I chose to lighten this one up a bit by combining the milk with chicken broth. It added a great amount of flavor and the dish was still plenty rich.

What you need:

2 tbsp salted butter

2 tbsp olive oil

1 clove of garlic thinly sliced

2 tbsp all purpose flour

1 cup of 2% or whole milk

1 cup of chicken broth

Salt and pepper

1 cup of frozen spinach (thawed and thoroughly drained, excess water removed)

8-10 oz chopped artichoke hearts, drained

2 cups of shredded or diced precooked chicken (about 1/2 of a deboned rotisserie chicken)

1 cup of grated cheese (cheddar, parm, fontina…you choose)

plus 1/2 cup of grated Parmesan

About 1 cup of cubed stale baguette or leftover crostinis (croutons would work too)

1/2 cup of bread crumbs

Begin by warming the butter and olive oil in a medium sized sauce pan over medium heat. Allow the butter to start to brown and bubble a bit, about 5 minutes. Add the sliced garlic and stir occasionally so that the garlic becomes fragrant but not burning. Now add the flour and whisk to combine. You want the flour and butter to become smooth and turn the color of light caramel. Cook for about 5 minutes stirring often so that it doesn’t burn. Now add the milk and chicken broth and whisk rapidly until all combined. Allow the milk to bubble softly but not boil. When its thickened slightly whisk in the cheese, again until smooth. Turn off the heat and set aside.

Place the spinach, artichokes, bread, and chicken in an oven safe casserole dish. Season well with salt and pepper. Pour the cheese sauce evenly overtop of the dish and allow to soak into the bread and all around the chicken and vegetables. Stir a little if necessary. Now add the remaining bread crumbs and Parmesan evenly across the top and bake at 375 for about 25 minutes…finish with a quick broil at the end. Enjoy!

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