Ground meat is one of the most versatile ingredients out there. It's inexpensive, easy to find, easy to freeze, and it even cooks fine from frozen! It's quick to cook and it can be very versatile. And there is more than just ground beef! Since it is such a classic, of course I included a recipe for that. But I also have ground turkey, pork, and lamb. All of these meats could be easily swapped for any other meat in any of the recipes, but I did select each one to showcase its best features in the recipe. 

Also, don't forget that I now have a section at the bottom with links to all the equipment and hard-to-find ingredients in this newsletter. I don't want that to be a deterrent from anyone doing these recipes! I hope you enjoy. 

Mediterranean "Nachos"

Serves 4

Ingredients:

1 cup Greek yogurt

1/4 cup minced fresh mint leaves

1 Tablespoon Extra Virgin Olive Oil

1 tablespoon freshly squeezed lemon juice

1 garlic clove, made into a paste (see how here)

3 tablespoons water, plus additional if needed

1 tablespoon neutral oil (such as avocado, canola, or vegetable)

1/2 cup diced onion (learn one easy way how to do this here)

1 pound ground lamb

1 teaspoon Za'atar 

1 medium red bell pepper, roasted (or use jarred), diced

1/4 cup quartered cherry tomatoes

1/4 cup quartered Kalamata olives (or your favorite pitted type)

1 cup crumbled feta

Pita chips, for serving

Kosher salt and freshly ground black pepper, as needed

Procedure:

Mix together yogurt, mint, olive oil, lemon juice, garlic, and water in a small bowl. Season with salt and pepper. Add additional water if necessary to make it in to a “drizzling” consistency. Set aside.

Heat a large skillet over medium heat. Add onion and sauté until translucent. Add lamb and Za’atar and season with salt and pepper. Cook, breaking up with a spoon, until meat is browned and cooked through. Add roasted peppers and continue to cook until just heated through, about 1 minute. Drain off fat.

Lay down pita chips on a serving platter or plate. Top with lamb mixture, and drizzle yogurt mixture over the top. Sprinkle tomatoes, olives, and feta over the top. Serve.

Cheeseburger "Pockets"

Serves 4

Ingredients:

1 tablespoon oil

1 onion, thinly sliced (see how here)

Pinch baking soda

1 pound ground beef

1 cup shredded cheddar (or your favorite cheese)

2 tablespoons ketchup

2 tablespoons dill relish (or finely chopped dill pickles)

1 1/2 tablespoons mustard (yellow or Dijon)

1 sheet puff pastry

1 egg, scrambled with 1 tablespoon water, for egg wash

Sesame seeds, for garnish

Kosher salt and freshly ground black pepper, to taste

Procedure:

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a Silpat and set aside.

Heat medium skillet over medium heat and add oil. Add onions, season with salt, and add a pinch of baking soda. Cook until onions are caramelized and brown, 10-15 minutes. Remove onion from pan and set aside. Rinse out pan.

Return pan to medium heat. Add ground beef (you may need a bit of oil if you are using very lean beef) and season with salt and pepper. Cook, breaking up with a spoon, until fully browned and cooked. Drain grease and place meat in a medium bowl. Add cheddar, ketchup, relish, and mustard. Mix well and adjust seasoning as needed.

Roll out puff pastry to approximately 1/2 the original thickness. Cut pastry in to 4 even squares. Divide meat mixture evenly between squares. Lightly brush egg wash along 2 edges. Fold over in a triangle and press gently to seal. Place each triangle on prepared sheet. Brush the tops of each triangle with egg wash, and sprinkle sesame seeds over the top.

Place pockets in oven and bake until golden brown, approximately 20-25 minutes. Remove from oven and serve.

Thai Pork and Noodles

Serves 4

Ingredients:

1 tablespoon neutral oil (such as avocado, canola, and vegetable)

3 scallions, thinly sliced, whites and greens separated (see how to handle them here)

1 tablespoon minced ginger

2 cloves garlic, thinly sliced

1 pound ground pork

1 cup low-sodium (or homemade) chicken stock

1 lime, zest and juice (learn the best way to zest here)

2 teaspoons fish sauce

2 tablespoons minced fresh mint leaves

2 tablespoons minced fresh cilantro leaves (learn a "hack" for getting the leaves off the stem here)

2 tablespoons minced Thai basil leaves

2 teaspoons cornstarch

4 ounces thin rice noodles (vermicelli), soaked in hot water

Procedure:

Heat wok or large skillet over medium-high heat. Add oil. When hot, add scallion whites, ginger, and garlic. Cook until very fragrant and scallion whites are translucent. Add pork. Cook, breaking up with a wok spatula or spoon until cooked through.

While pork is cooking, mix together stock, lime juice, and fish sauce. Add to wok when pork is fully cooked, along with half of the minced herbs. Bring to a boil. In a small bowl, dissolve cornstarch in a little bit of cold water. Add to pan and return to boil. Cook for 1 minute. Add noodles and remove from heat. Stir in remaining herbs. Serve, garnished with scallion greens.

Turkey Meatloaf

Serves 4

Ingredients:

4 ounces mushrooms (wild or button)

1 pound ground turkey

2 tablespoons chopped chives

1/4 cup minced Italian parsley leaves (see the parsley leaf removing trick here) 

1 medium tart apple (such as Granny Smith or Pink Lady), grated

1 teaspoon Worcestershire sauce

1/4 cup fresh breadcrumbs

1 egg

1 teaspoon Dijon mustard

Kosher salt and freshly ground black pepper, to taste

Procedure:

Preheat oven to 375 degrees F. Line a sheet tray with parchment paper or a Silpat.

Place mushrooms in a food processor and process until very finely chopped. Mix together all remaining ingredients except mustard. Season with salt and pepper.

Using wet hands, form 4 individual “loaves” and place on prepared tray. Brush tops with mustard. Place in oven and cook until cooked through and slightly browned on top, approximately 25-30 minutes. Remove from oven and serve.

Looking for the harder-to-find ingredients and equipment used in this newsletter? You're in luck! Amazon to the rescue!

Stirring is Not Cooking is a member of the Amazon Affiliates Program and may receive payment for any purchases made using these links.

Ingredients:

Za'atar: This delicious Mediterranean spice is so versatile I feel like I put it on everything. Even something as simple as mixing it with olive oil for a pita bread dip will change your life. Here is a link to one I have used many times. 

Dijon mustard: I am very particular about my mustard. Only Maille is allowed in my kitchen. I have even gone through customs in London (when I otherwise wouldn't have had to) to keep my Maille. Luckily there is a 4-pack variety pack that highlights their best mustards, and is quite delicious. 

Equipment:

Silpats: I, like many people, do have environmental concerns. One of the ways I do my little part to help is by using Silpats. They are reusable silicone tray liners that keep you from using so much parchment paper (which can't be recycled). One of the best investments ever (and they aren't expensive!).

Rolling Pin: I personally don't like ball bearing rolling pins. They don't offer as much control as a dowel style pin. This is similar to the one I use, and I wouldn't trade it for anything.  

Wok: I only like carbon steel woks. They are a little more maintenance (you treat them kind of like cast iron), but they are the only way to actually get the pan as hot as you need for true wok cooking. They are overall inexpensive, and they last forever if taken care of. I like this one. 

Wok Spatula: While not necessary if you are using a wok, they do come in handy. They are built to fit the shape of a wok, and are sturdier than a spoon, which you need in wok cooking. This is the one I have.

Food Processor: When it comes to small appliances, there are few I like better than Breville. The food processor is no exception. When I decided to get one, this is the only one I even considered. I wasn't sure if I would really use it enough to justify it. Now I use it at least once a week. Worth every penny!

Looking for more recipes? See all of our past newsletters here!