Smokey Mediterranean Meatloaf

For my food writing class, we were told to explore a new ingredient.  I bought smoked paprika because I have never used it before.  I ended up loving it so much that everything I have made these past few days has smoked paprika in it!  I have also never attempted to make a meatloaf before.  Long gone are the days when meatloaf had a boiled egg in the middle of it! I vividly recall helping my mother peel the boiled eggs for the meatloaf she would make.  In keeping with tradition, I still used a packet of Lipton onion soup mix in the beef. While it baked, I made a tangy sauce.  I took the meatloaf out of the loaf pan, and then put it back in the oven with the sauce drizzled all over it.  The result: awesomeness.  The smokey flavor of the paprika with the tangy tomato/vinegar sauce was very unique.  The texture was soft and light (thanks to the panko!). It tasted even better the next day.  Although it looks like a lot of ingredients, it’s mostly spices of which you can tinker with to your liking.  Enjoy!

Smokey Mediterranean Meatloaf
Prep Time: 45 minutes
Cook Time: 1 hour

MEATLOAF:
1 1/4 lb lean ground beef (The 95/5 beef I buy only comes in 1.2 lb packages…)
1 packet of Lipton onion soup mix
1 cup italian panko crumbs
1 onion, diced
1 tomato, diced
3 garlic cloves, minced
1 tsp pomegranate molasses
1/2 tsp smoked paprika
1 egg
2 tbsp chopped parsley
dash cayenne pepper (optional)

SAUCE:
1 12 oz can of tomato sauce
1/2 can of water
1 tbsp vinegar
1/2 tsp onion powder
1/2 tsp cumin powder
dash cayenne pepper (optional)

(1) In a large bowl, combine all of the ingredients for the meatloaf. Use your hands to knead the mixture.
(2) Spray a loaf pan with PAM. Press the entire meat mixture into the pan. Bake in a 350 degree oven for 45 minutes.
(3) While the meatloaf cooks, combine all of the sauce ingredients in a small pot. Bring to a rapid simmer, and reduce the heat. Cook for approximately 15 minutes.
(4) Remove the loaf from the oven after 45 minutes. Flip the loaf over into a 9 inch baking pan. Pour the sauce over the meatloaf.
(5) Return the loaf to the oven for 20 more minutes, and broil for the last 5 minutes for added color. Periodically check the loaf and baste it with the sauce.

Grilled Shrimp Kabobs

It’s no secret that I cannot eat any type of seafood. However, I do try every now and again to cook it. I have watched enough cooking shows and read enough seafood recipes that I get really excited about writing my own recipes. You may be asking, how can you cook seafood if you don’t eat it?! Luckily, I have a husband who is always begging me to make fish at home because he loves it so much. With him as my official taste tester, this recipe got a thumbs up. It was incredibly easy to make, and even easier to cook.  The smoked paprika is the perfect complement to the tang of pomegranate molasses.  I served it with a side of grilled vegetables tossed in sea salt and my favorite  basil olive oil.  Enjoy!

Grilled Shrimp Kabobs
Prep Time: 40 minutes (includes marinating time)
Cook Time: 5 minutes

1 pound raw, peeled, deveined shrimp
1 lime
1/4 tsp smoked paprika
1/4 tsp coriander powder
1/2 tsp pomegranate molasses
2 cloves garlic
2 tbsp cilantro, chopped

1 large red pepper, cut into large pieces
1 red onion, cut into large pieces

(1) Rinse the shrimp with cold water. Pat the shrimp dry with a paper towel. Soak some skewers in water while you prepare the rest of the ingredients.
(2) In a large bowl, combine the shrimp, coriander, cilantro, smoked paprika, garlic and pomegranate molasses. Also, add the juice of half the lime (should be approx. 2 tbsp of juice). Save the other half for later.
(3) If you have time, let the mixture marinate for approximately 20-30 minutes. I let it sit while I chopped the red pepper and onion for the skewers.
(4) On the skewers, alternate one shrimp, with the red onion and red pepper. Repeat until you have finished all of the shrimp and vegetables.
(5) On a hot grill, cook each skewer for approximately 2 minutes on each side. If you have any skewers that are just shrimp and no vegetables, they cook faster because the shrimp touches the heat source directly.
(6) When you remove the shrimp skewers from the heat, squeeze the remainder of the lime juice over the kabobs. Serve warm and enjoy!

Roasted Eggplant and Red Pepper Salad (Tuncilik/Shakshouky)

We went out for lunch with some family and friends on Sunday to a local restaurant chain, Lebanese Taverna.  I ordered a mezze platter, and it had a cold, delicious eggplant salad called, “shakshouky.”  I knew I had eggplant at home, so I couldn’t wait to get home to try making it.  I got home and couldn’t find any recipes for it, so I had to make up my own.  I came across a Turkish dish called Tuncilik.  I took a lil from this and a lil from that, and it came out great! The smoked paprika with the pomegranate molasses makes for an amazing smoky deep flavor. I think serving it brushetta-style on toasted bread would be awesome.  I ate it with pita bread, which was also really good.   

Roasted Eggplant and Red Pepper Salad (Tuncilik or Shakshouky)
Total Time: 1 hour (includes oven roasting the eggplant)

3 japanese eggplant (any small eggplant will work)
kosher salt
olive oil

3 tsp minced shallots (I used 1 big shallot)
1 roasted red pepper (I used one from a jar that had 3 peppers from Trader Joe’s)
1 clove garlic, minced
2 tbsp lemon juice
1 tsp olive oil
1/2 tsp pomegranate molasses
1/8 tsp smoked paprika
1/4 tsp red wine vinegar
pinch black pepper
pinch cayenne pepper (optional)

(1) Peel the eggplant, and cut into at least 4 slices lengthwise. Put in a bowl and sprinkle generously with kosher salt (about 1/2 tsp or more to taste) and olive oil. Mix well until the eggplant is coated with the oil and salt. Place on a cookie sheet. Cook in a 400 degree oven for at least 35 minutes, or until soft. Turn over at least once while cooking.
(2) While the eggplant is roasting, mince the garlic and shallots. Also dice into small bits the roasted red pepper.
(3) Remove the eggplant from the oven and cut into small cubes.
(4) Combine all of the ingredients in a bowl. Mix well. The flavors will deepen overnight in the refrigerator. Serve chilled and enjoy!