The scene above is what I woke up to this morning. And I thought the snow storm last weekend was bad–but boy, was I wrong. The winds gusted at 40 mph, sending tree branches and icicles flying through the air. The streets appeared to be completely abandoned without a single person in sight. The snow continued to fall and pile perilously high. Snowmageddon had indeed unleashed its fury on DC once again. And hopefully, fingers crossed, for the last time.
Although snowmageddon has wreaked havoc on my work and social life (so many snow days!), it has benefited one part of my life: cooking. Snow days are perfect for stocking up on groceries (which apparently, many other Washingtonians thought to do as well) and cooking up a comforting meal at home. There is something so therapeutic about cooking that makes staying indoors all day more bearable: the aromas and flavors spread through your house and make you forget about the frigid weather outside.
I felt like making something hearty and filling that would give me the sustenance I would need to bear the cold. I decided on turkey meatloaf from my Real Simple cookbook (which I highly recommend) and potato gratin from Smitten Kitchen. Luckily for me, I stopped at my Safeway in Tenleytown yesterday, before the store was shopped bare and left unmanned (see the bizarre story here).
The turkey meatloaf was surprisingly delicious. The spinach and parsley added fresh flavor and color to the dish. The turkey was anything but bland and extremely moist. I added extra ketchup on top, which became slightly caramelized after baking and gave the meatloaf an extra sweet and slightly tangy flavor. Even better, the dish cost very little to make since many of the ingredients were already on hand (e.g. wheat bread, eggs, mustard, ketchup). In total, I spent $9.21 on the rest of the ingredients, for a dish which has lasted me several meals.
The potato gratin was also heavenly and so simple to make. I added some leftover parsley from the meatloaf to the potatoes and it tasted divine. The parmesan cheese and milk infuse into the potatoes, making them deliciously salty and creamy. I was amazed at how such a simple dish, with so few ingredients, could pack much flavor. Altogether, I paid $2 for yukon gold potatoes (I thought I’d splurge a little bit) and used milk and parmesan cheese I already had in the fridge.
The soothing flavor and warmth of this food made me feel very nourished and blessed on an otherwise bleak, snowpocalyptic day. For any other DCers stuck at home tomorrow for the snow day, I definitely recommend making these dishes.
Adapted slightly from Real Simple
1.3 pounds lean ground turkey
1/2 large onion, chopped
1 32 oz bag of spinach (use about half the bag or 2 cups, and if you have spinach leftover, sautee it with garlic for a lovely side dish), chopped
1 cup fresh flat-leaf parsley, chopped
1/2 cup whole wheat bread crumbs
2 T Dijon mustard
1 large egg white
Kosher salt and black pepper
1/4 cup ketchup
1. Heat oven to 400 degrees F. IN a bowl, combine the turkey, onion, spinach, parsley, bread crumbs, mustard, egg white, and 1/2 teaspoon each salt and pepper.
2. Transfer the mixture to a baking sheet and form into a 10-inch loaf. Spread the ketchup on top (I did not measure the ketchup; just spread it on to your liking.)
3. Bake until cooked through, 45-50 min.
Awesomely Simple Potato Gratin
Adapted from Smitten Kitchen
4 large yukon gold potatoes (about 1 1/2 pounds), peeled
Salt and freshly ground black pepper
1 cup low-fat milk
2 ounces cheese, grated or crumbled (Parmesan or Gruyere are the classics, but that doesn’t mean that goat cheese, blue cheese or any of your favorites won’t work as well)
Fresh parsley, chopped (optional)
1. Preheat the oven to 350°F and grease a 9- by 12-inch gratin dish with the pat of butter.
2. Slice the potatoes as thinly as you can (a mandoline works great for this) and arrange them in a layer, overlapping the edges slightly like shingles. Sprinkle the potatoes with salt and freshly ground pepper and don’t be stingy—this is where the bulk of your flavor comes from and a third of the cheese before before repeating this process with your remaining potato slices. Sprinkle with chopped parsley. Depending on how thinly sliced your potatoes are, you should end up with approximately three layers, with a third of the cheese and parsley between each layer (I put parsley in every other layer). Reserve the last third of your cheese for later.
3. Carefully pour the milk over the potatoes. It should come up to the bottom of the top layer of potatoes; add more if this was not enough. Bake it for 45 minutes to an hour. Halfway through the baking time, take the gratin dish out of the oven and gently press the potatoes flat with a spatula to keep the top moist. Sprinkle the remaining cheese on top of the gratin for the last 15 minutes of baking. The gratin is done when the potatoes are soft and the top is golden brown, and the milk has thickened.