Turkish Chickpea and Potato Stew with Baharat

Gluten-free / Vegan option / Serves 4

Ingredients

• 2 Tbsp. olive oil
• 1/2 large onion, diced
• 2 garlic cloves, thinly sliced
• Kosher salt
• 1 Tbsp. tomato paste
• 2 Tbsps. Spicely® Baharat
• 1/4 to 1/2 tsp. cayenne pepper
• 1 15-ounce can crushed tomatoes
• 1 pound Yukon gold potatoes, cut into bite-sized chunks
• 2 1/2 cups cooked chickpeas (1/2 pound dried chickpeas, cooked as untual until tender) reserve 1 cup cooking liquid if cooking from dry
• Minced fresh mint or cilantro for garnish

Directions

1. Melt the butter in a 5 quart Dutch oven over medium high heat. Add the onion, garlic and a pinch of salt and cook until they begin to soften, about 1 minute. Add the tomato paste and cook until it starts to brown, about 2 more minutes.
2. Add the Spicely Gaharat and cayenne and cook for just 10 seconds to release the flavor; then add the crushed tomatoes, potatoes, and 1 teaspoon of salt. Add 1 cup of the chickpea cooking liquid if available, otherwise add 1 cup of water. Stir thoroughly, cover, bring to a simmer and reduce heat to maintin that simmer. Cook until the potatoes are nearly tender, about 10 minutes.
3. Mix in the chickpeas and simmer for at least 10 more minutes. Taste and adjust seasoning. If may need more salt, baharat, or cayenne. The spice flavors should be intense, not subtle - though it doesn't need to have a lot of heat if that isn't your preference.
4. Garnish with the fresh mint or cilantro and serve hot.

Ingredients

• 5 cups gluten free cornbread crumbs
• 1 Tbsp. gluten free baking powder
• 1 tsp. Spicely® Sage Ground
• 2 tsp. Spicely® Poultry Seasoning
• 1/4 tsp. Spicely® Basil
• 1/4 tsp. salt
• 1/4 tsp. Spicely® Black Pepper
• 1 clove minced garlic
• 1/4 stalk minced celery
• 1/4 minced onion
• 1/4 cup cooked and chopped giblets, sausage, or chicken thigh meat (optional)
• 1 egg, slightly beaten
• 1/4 cup regular or non dairy milk
• 2 Tbsp. olive oil (divided)
• 1 1/4 cup chicken stock or gluten free chicken broth

Directions

1. Saute garlic, onions and celery in 1 Tbsp olive oil and set aside.
2. Add cornbread crumbs to large mixing bowl along with baking powder and toss until evenly combined. Add sage, poultry seasoning, basil, salt, pepper, and toss until evenly combined.
3. Add garlic, celery, onion, chopped mean, and toss until evenly combined.
4. In separate bowl, combine egg, milk, and 1 Tbsp. olive oil. Add egg mixture to cornbread mixture, add chicken broth and toss until combined. You may use more or less chicken broth depending on how dry you prefer your stuffing.
5. Transfer stuffing to a lightly greased 9 x 9 baking pan and spread evenly with a spatula.
6. Bake uncovered at 350F for 25-35 minutes or until desired texture. Cover with foil during last 15 minutes if browning too quickly.

Tip: You may also add in other favorite stuffing items such as oysters, chestnuts, apples, cranberries, etc., to tailor this recipe to your family tradition.

Hidden Veggie Meat Loaf with Brown Sugar-Ketchup Glaze

Brown Sugar-Ketchup Glaze

• 1/2 cup ketchup or chili sauce
• 4 tablespoons light or dark brown sugar , honey or agave nectar
• 4 teaspoons cider or white vinegar

Meat Loaf

• 2 teaspoons vegetable oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 cup of your choice of veggie, diced or shredded (eg. squash, carrot, sweet pepper, celery)
• 2 large eggs
• 1 teaspoon Spicely® Thyme leaves
• 1 teaspoon salt
• 1/4 teaspoon Spicely® Ground Black Pepper
• 1 tablespoon Spicely® Meatloaf Seasoning
• 2 teaspoons Worchestershire sauce
• 1/4 teaspoon hot red pepper sauce (optional)
• 1/2 up milk, buttermilk or low-fat plain yogurt
• 2 pounds meat-loaf mix (2 parts ground chuck, 1 part ground veal, 1 part ground pork) or substitute 1 part ground chicken or turkey
• 2/3 cups crushed saltine crackers (about 16) or quick oatmeal or 1 1/3 cups fresh bread crumbs (can substitute gluten-free oats or bread crumbs)
• /3 cup minced parsley
• 6 ounces thin-sliced bacon

For The Glaze: Mix all ingredients in a small bowl; set aside.

For The Meat Loaf: Preheat oven to 350 degrees. Heat oil in a medium skillet. Add onion, garlic and veggies. Saute until softened, about 5 minutes; set aside to cool.

Mix eggs with thyme, salt, pepper, Spicely® Meatloaf Seasoning, Worchestershire, pepper sauce, and milk or yogurt. Add egg mixture to meat in a large bowl, along with crackers, oatmeal or bread crumbs, parsley and cook onions and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.)

Turn meat mixture onto a work surface. With wet hands, pat mixture into a loaf approximately 9 by 5 inches.

Cover a wire rack with foil; prick foil in several places with a fork. Place a rack on a shallow roasting pan lined with foil for easy cleanup. Alternately, cover a broiler pan and rack with foil and prick in several places with a fork.

Set formed loaf on rack. Brush loaf with half of the glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under to prevent curling. Microwave for 2 minutes or simmer the remaining glaze until warm.

Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool for at least 20 minutes. Slice and serve with glaze drizzled over top.