Some interesting variations on meatloaf from Martha Stewart and Everyday Food:
Spanish-Style Meatloaf
Makes 6 servings2 teaspoons extra-virgin olive oil
1 small yellow onion, diced medium (3/4 cup)
2 garlic cloves, minced
2 small potatoes, peeled and diced medium (1 1/3 cups)
1/2 small green bell pepper, cored, seeded and diced medium (1/2 cup)
1 3/4 teaspoons smoked paprika
1 teaspoon dried thyme
Coarse salt and ground pepper
1 1/2 pounds ground pork or turkey
1 cup grated manchego cheese (1 3/4 ounces)
1 to 2 slices white sandwich bread, diced medium (1 cup)
1 large egg
1. Preheat oven to 350 degrees. In a medium skillet, heat oil over medium-high. Add onion, garlic, potatoes and bell pepper and cook, stirring occasionally, until onion is soft and vegetables begin to brown, about 5 minutes. Add paprika and thyme, season with salt and pepper, and cook, stirring, about 1 minute. Cool.
2. In a large bowl, combine pork, cheese, bread and egg. Add vegetable mixture and season with 2 teaspoons salt and 1/2 teaspoon pepper. Using your hands, mix until ingredients are combined. Transfer to a parchment-lined rimmed baking sheet; form into a 4-by-10-inch loaf. Bake until meatloaf is cooked through rotating sheet halfway through the baking. The internal temperature should read 165 degrees in the center of the meat as recorded on an instant-read thermometer. Let rest 15 minutes before slicing.
Fennel and Apple Meatloaf
Ingredients
2 teaspoons extra-virgin olive oil
1 small yellow onion, diced medium (3/4 cup)
2 garlic cloves, minced
1 small fennel bulb, diced medium (1 1/3 cups)
1/2 Granny Smith apple, peeled and diced medium (1/2 cup)
1 3/4 teaspoons finely grated lemon zest
1 teaspoon ground coriander
Coarse salt and ground pepper
1 1/2 pounds ground pork or turkey
1 cup grated Gruyere or sharp cheddar (1 3/4 ounces)
1 to 2 slices white sandwich bread, diced medium (1 cup)
1 large egg
Directions
Preheat oven to 350 degrees. In a medium skillet, heat oil over medium-high. Add onion, garlic, fennel, and apple and cook, stirring occasionally, until onion is soft and vegetables begin to brown, 5 minutes. Add lemon zest and coriander, season with salt and pepper, and cook, stirring, 1 minute.
In a large bowl, combine pork, cheese, bread, and egg. Add vegetable mixture and season with 2 teaspoons salt and 1/2 teaspoon pepper. Using your hands, mix until ingredients are combined. Transfer to a parchment-lined rimmed baking sheet; form into a 4-by-10-inch loaf. Bake until meatloaf is cooked through, 40 minutes, rotating sheet halfway through. Let rest 15 minutes before slicing.
Cook's Note
Mix mayonnaise with grainy mustard and use as a tasty spread for a meatloaf sandwich -- perfect for lunch.
Spicy Butternut Squash Meatloaf
Ingredients
2 teaspoons extra-virgin olive oil
1 small yellow onion, diced medium (3/4 cup)
2 garlic cloves, minced
1/2 small butternut squash, peeled and diced medium (1 1/3 cups)
3 ounces pancetta or bacon, diced medium (1/2 cup)
1 3/4 teaspoons chopped fresh sage leaves
1 teaspoon red-pepper flakes
Coarse salt and ground pepper
1 1/2 pounds ground pork or turkey
1 cup grated Parmesan (2 3/4 ounces)
1 to 2 slices white sandwich bread, diced medium (1 cup)
1 large egg
Directions
Preheat oven to 350 degrees. In a medium skillet, heat oil over medium-high. Add onion, garlic, butternut squash, and pancetta and cook, stirring occasionally, until onion is soft and vegetables begin to brown, 5 minutes. Add sage and red-pepper flakes, season with salt and pepper, and cook, stirring, 1 minute.
In a large bowl, combine pork, cheese, bread, and egg. Add vegetable mixture and season with 2 teaspoons salt and 1/2 teaspoon pepper. Using your hands, mix until ingredients are combined. Transfer to a parchment-lined rimmed baking sheet; form into a 4-by-10-inch loaf. Bake until meatloaf is cooked through, 40 minutes, rotating sheet halfway through. Let rest 15 minutes before slicing.
Snow Pea-Sesame Meatloaf
Ingredients
2 teaspoons extra-virgin olive oil
1 small yellow onion, diced medium (3/4 cup)
2 garlic cloves, minced
1 1/3 cups snow peas, sliced 1/2 inch thick
1 celery stalk, diced medium (1/2 cup)
1 3/4 teaspoons minced peeled fresh ginger
1 teaspoon toasted sesame oil
coarse salt and ground pepper
1 1/2 pounds ground pork or turkey
6 scallion greens, sliced (1 cup)
1 to 2 slices white sandwich bread, diced medium (1 cup)
1 large egg
Directions
Preheat oven to 350 degrees. In a medium skillet, heat oil over medium-high. Add onion, garlic, snow peas, and celery and cook, stirring occasionally, until onion is soft and vegetables begin to brown, 5 minutes. Add ginger and sesame oil, season with salt and pepper, and cook, stirring, 1 minute.
In a large bowl, combine pork, scallions, bread, and egg. Add vegetable mixture and season with 2 teaspoons salt and 1/2 teaspoon pepper. Using your hands, mix until ingredients are combined. Transfer to a parchment-lined rimmed baking sheet; form into a 4-by-10-inch loaf. Bake until meatloaf is cooked through, 40 minutes, rotating sheet halfway through. Let rest 15 minutes before slicing.
Thursday, November 17, 2011
Monday, August 29, 2011
Kouign-Amann: A Pastry from Brittany
Sweet Butter Pastries
This recipe is based on the version of the Breton classic found in Anne Willan's L'Ecole de Cuisine La Varenne. The butter-rich dough gives a result akin to Danish pastry but more rustic.
Yield: Makes 2 pastries
For dough
1 tablespoon unsalted butter
1 cup warm water (105°‐115° F.)
a 1/4-ounce package active dry yeast (about 2 1/2 teaspoons)
1 teaspoon sugar
1 1/2 cups all-purpose flour
1/2 cup cake flour (not self-rising)
2 teaspoons salt
1 1/2 sticks (1/8 cup) unsalted butter, softened slightly
3/4 cup plus 2 tablespoons sugar
Make dough:
Melt butter. In a bowl stir together water, yeast, and sugar and let stand 5 minutes, or until foamy. In another bowl stir together flours and salt. Stir yeast mixture and melted butter into flour mixture until a dough is formed. (Dough will be soft and slightly sticky.) On a floured surface knead dough 1 minute and transfer to a lightly floured bowl, turning dough to coat it. Let dough rise, covered tightly with plastic wrap, in a warm place 45 minutes.
Line bottom of 2 buttered 9-inch round cake pans with wax or parchment paper and butter paper.
In a bowl with an electric mixer beat butter with 3/4 cup sugar until just combined. On a large sheet of wax paper form butter mixture with a rubber spatula into a 4- by 2-inch rectangle. Chill rectangle, wrapped in plastic wrap, until firm but still malleable, about 30 minutes.
On a well-floured surface roll out dough into an 8-inch square. Lay butter-sugar rectangle diagonally in center of square and roll out corners of dough until they extend 6 inches beyond butter. (Dough will form an X around butter.) Fold dough over butter to enclose it completely.
Make first "turn":
Put rolling pin on dough 1/2 inch from farthest edge and press gently back and forth once, but do not roll pin over edge. Repeat process on closest edge. (This seals dough, preventing air and butter from being expelled.) Roll out dough into a 16- by 6-inch rectangle, but do not roll pin over edges. Turn dough over and brush off any excess flour. Fold top third of rectangle over center and bottom third over top, forming a rectangle about 6 by 4 inches. (Dough should resemble a folded letter.) This completes 1 "turn". Chill dough, wrapped in plastic wrap, 20 minutes.
Arrange dough so that exposed flap of "letter" is on your right. Make 2 more "turns", chilling dough 1 hour between turns and arranging dough so that flap is on your right. Chill dough, wrapped in plastic wrap, 1 hour. Cut dough in half and roll out each half into a 9-inch square. Trim edges to form a 9-inch round and put rounds in pans. Let dough rise, covered tightly with plastic wrap, in a warm place 1 hour.
Preheat oven to 350° F.
Sprinkle each round with 1 tablespoon sugar and bake rounds in middle of oven 35 minutes, or until tops are golden. Invert pastries onto racks and turn right side up to cool slightly. Serve pastries warm.
This recipe is based on the version of the Breton classic found in Anne Willan's L'Ecole de Cuisine La Varenne. The butter-rich dough gives a result akin to Danish pastry but more rustic.
Yield: Makes 2 pastries
For dough
1 tablespoon unsalted butter
1 cup warm water (105°‐115° F.)
a 1/4-ounce package active dry yeast (about 2 1/2 teaspoons)
1 teaspoon sugar
1 1/2 cups all-purpose flour
1/2 cup cake flour (not self-rising)
2 teaspoons salt
1 1/2 sticks (1/8 cup) unsalted butter, softened slightly
3/4 cup plus 2 tablespoons sugar
Make dough:
Melt butter. In a bowl stir together water, yeast, and sugar and let stand 5 minutes, or until foamy. In another bowl stir together flours and salt. Stir yeast mixture and melted butter into flour mixture until a dough is formed. (Dough will be soft and slightly sticky.) On a floured surface knead dough 1 minute and transfer to a lightly floured bowl, turning dough to coat it. Let dough rise, covered tightly with plastic wrap, in a warm place 45 minutes.
Line bottom of 2 buttered 9-inch round cake pans with wax or parchment paper and butter paper.
In a bowl with an electric mixer beat butter with 3/4 cup sugar until just combined. On a large sheet of wax paper form butter mixture with a rubber spatula into a 4- by 2-inch rectangle. Chill rectangle, wrapped in plastic wrap, until firm but still malleable, about 30 minutes.
On a well-floured surface roll out dough into an 8-inch square. Lay butter-sugar rectangle diagonally in center of square and roll out corners of dough until they extend 6 inches beyond butter. (Dough will form an X around butter.) Fold dough over butter to enclose it completely.
Make first "turn":
Put rolling pin on dough 1/2 inch from farthest edge and press gently back and forth once, but do not roll pin over edge. Repeat process on closest edge. (This seals dough, preventing air and butter from being expelled.) Roll out dough into a 16- by 6-inch rectangle, but do not roll pin over edges. Turn dough over and brush off any excess flour. Fold top third of rectangle over center and bottom third over top, forming a rectangle about 6 by 4 inches. (Dough should resemble a folded letter.) This completes 1 "turn". Chill dough, wrapped in plastic wrap, 20 minutes.
Arrange dough so that exposed flap of "letter" is on your right. Make 2 more "turns", chilling dough 1 hour between turns and arranging dough so that flap is on your right. Chill dough, wrapped in plastic wrap, 1 hour. Cut dough in half and roll out each half into a 9-inch square. Trim edges to form a 9-inch round and put rounds in pans. Let dough rise, covered tightly with plastic wrap, in a warm place 1 hour.
Preheat oven to 350° F.
Sprinkle each round with 1 tablespoon sugar and bake rounds in middle of oven 35 minutes, or until tops are golden. Invert pastries onto racks and turn right side up to cool slightly. Serve pastries warm.
Thursday, August 18, 2011
Zucchini Pancakes
From Whole Foods.com
Transform pancakes into nutrient-packed breakfast treats with these simple additions. Top with a drizzle of maple syrup, warmed applesauce or a dollop of yogurt.
Ingredients
1 1/4 cups 365 Everyday Value® Organic Buttermilk Pancake & Waffle Mix
3/4 cup 1% lowfat milk or unsweetened non-dairy beverage
1/2 cup unsweetened applesauce
1/4 cup toasted wheat germ
3 tablespoons 365 Everyday Value® expeller-pressed canola oil, divided
3/4 cup grated zucchini
1/4 cup chopped toasted walnuts
1 teaspoon freshly grated lemon zest
Serves 4
Method
In a large bowl, whisk together pancake mix, milk, applesauce, wheat germ and 1 tablespoon oil and whisk until combined. Stir in zucchini and walnuts until well combined. Heat a large skillet over medium heat. Brush lightly with some of the remaining oil. Working in batches, form each pancake by dropping 1/4 cup batter onto the skillet. Cook until it begins to bubble, about 3 minutes. Flip and cook 2 to 3 minutes longer. Repeat with remaining batter and oil to make 8 or 9 pancakes total.
Nutrition
Per serving (2 pancakes): 330 calories (150 from fat), 17g total fat, 1.5g saturated fat, 0mg cholesterol, 320mg sodium, 38g total carbohydrate (3g dietary fiber, 8g sugar), 10g protein
Transform pancakes into nutrient-packed breakfast treats with these simple additions. Top with a drizzle of maple syrup, warmed applesauce or a dollop of yogurt.
Ingredients
1 1/4 cups 365 Everyday Value® Organic Buttermilk Pancake & Waffle Mix
3/4 cup 1% lowfat milk or unsweetened non-dairy beverage
1/2 cup unsweetened applesauce
1/4 cup toasted wheat germ
3 tablespoons 365 Everyday Value® expeller-pressed canola oil, divided
3/4 cup grated zucchini
1/4 cup chopped toasted walnuts
1 teaspoon freshly grated lemon zest
Serves 4
Method
In a large bowl, whisk together pancake mix, milk, applesauce, wheat germ and 1 tablespoon oil and whisk until combined. Stir in zucchini and walnuts until well combined. Heat a large skillet over medium heat. Brush lightly with some of the remaining oil. Working in batches, form each pancake by dropping 1/4 cup batter onto the skillet. Cook until it begins to bubble, about 3 minutes. Flip and cook 2 to 3 minutes longer. Repeat with remaining batter and oil to make 8 or 9 pancakes total.
Nutrition
Per serving (2 pancakes): 330 calories (150 from fat), 17g total fat, 1.5g saturated fat, 0mg cholesterol, 320mg sodium, 38g total carbohydrate (3g dietary fiber, 8g sugar), 10g protein
Saturday, July 30, 2011
Low-fat Pie Crust
1 1/3 cup flour plus 2 tablespoons (Use whole wheat flour as a healthier option)
1/2 teaspoon salt
(Sugar Optional for Sweets)
1/3 cup canola oil
3 tablespoons nonfat milk
(vegans can use a shortening plus water)
Two medium bowls
Waxed paper
Rolling pin
9-inch pie pan
1
Measure 1 1/3 cup flour into a medium bowl. Add salt and mix with a fork to blend. Combine canola oil and nonfat milk in a separate medium bowl.
2
Gradually add the oil and milk mixture to the flour mixture, stirring as you add the liquid. Use the fork to blend until it is well mixed and has a doughy consistency. Roll the dough into a ball. Refrigerate for about one hour.
3
Remove the dough and set it on a counter for about 15 minutes so that it will be pliable. Place a large sheet of waxed paper onto a flat, level surface. Sprinkle some of the remaining flour onto the waxed paper, and then flatten the ball of dough onto that. Place another sheet of waxed paper over the dough.
4
Flatten and roll out the dough between the sheets of waxed paper using a rolling pin. Roll from different angles so the pie crust will be round and evenly thin. Make sure the crust is just large enough to fit the pie pan.
5
Carefully place the low-fat pie crust into the pie pan. Fill with your favorite low-fat pie filling recipe and bake per the recipe's instructions.
Another option:
1 c. whole wheat flour
1 c. white flour
1 stick butter
1/4 c. Canola oil
1/4 c. water
1/2 tsp. salt
Cut butter and oil into flour.
When it comes to pea sized balls add water and salt.
Roll out with rolling pin. Makes upper and bottom crust.
1/2 teaspoon salt
(Sugar Optional for Sweets)
1/3 cup canola oil
3 tablespoons nonfat milk
(vegans can use a shortening plus water)
Two medium bowls
Waxed paper
Rolling pin
9-inch pie pan
1
Measure 1 1/3 cup flour into a medium bowl. Add salt and mix with a fork to blend. Combine canola oil and nonfat milk in a separate medium bowl.
2
Gradually add the oil and milk mixture to the flour mixture, stirring as you add the liquid. Use the fork to blend until it is well mixed and has a doughy consistency. Roll the dough into a ball. Refrigerate for about one hour.
3
Remove the dough and set it on a counter for about 15 minutes so that it will be pliable. Place a large sheet of waxed paper onto a flat, level surface. Sprinkle some of the remaining flour onto the waxed paper, and then flatten the ball of dough onto that. Place another sheet of waxed paper over the dough.
4
Flatten and roll out the dough between the sheets of waxed paper using a rolling pin. Roll from different angles so the pie crust will be round and evenly thin. Make sure the crust is just large enough to fit the pie pan.
5
Carefully place the low-fat pie crust into the pie pan. Fill with your favorite low-fat pie filling recipe and bake per the recipe's instructions.
Another option:
1 c. whole wheat flour
1 c. white flour
1 stick butter
1/4 c. Canola oil
1/4 c. water
1/2 tsp. salt
Cut butter and oil into flour.
When it comes to pea sized balls add water and salt.
Roll out with rolling pin. Makes upper and bottom crust.
Tabouli
Ingredients
3 bunches finely chopped flat leaf parsley
1 cup chopped fresh mint
2-3 tablespoons fine bulgur
1.5c boiling water
2 medium tomatoes, diced or 4 roma tomatoes,diced
3 scallions chopped
1/2 cup extra Virgin olive oil
1/4 cup fresh lemon juice
1 t salt
pepper (to taste)
Preparation
1. Put the wheat into the water and soak for 30 minutes until reconstitued.
2. Mix with the salt, lemon juice, oil, garlic, pepper, and scallions.
3. Chill for 30 minutes.
4. Before serving, add the rest of the ingredients.
5. Serve over Romaine leaves for an authentic Lebanese experience.
3 bunches finely chopped flat leaf parsley
1 cup chopped fresh mint
2-3 tablespoons fine bulgur
1.5c boiling water
2 medium tomatoes, diced or 4 roma tomatoes,diced
3 scallions chopped
1/2 cup extra Virgin olive oil
1/4 cup fresh lemon juice
1 t salt
pepper (to taste)
Preparation
1. Put the wheat into the water and soak for 30 minutes until reconstitued.
2. Mix with the salt, lemon juice, oil, garlic, pepper, and scallions.
3. Chill for 30 minutes.
4. Before serving, add the rest of the ingredients.
5. Serve over Romaine leaves for an authentic Lebanese experience.
Simple Cucumber Sauce
1 Cucumber
3/4 c Greek-style Yogurt
2 tbl Scallions
1 tbl Cilantro
Lemon Zest
1. Peel and Seed the Cucumber. Shred the cucumber using the large holes of a grater.
2. Chop Scallions and Cilantro
3. Combine all ingredients and zest the skin of a lemon into the mixture. Refrigerate.
3/4 c Greek-style Yogurt
2 tbl Scallions
1 tbl Cilantro
Lemon Zest
1. Peel and Seed the Cucumber. Shred the cucumber using the large holes of a grater.
2. Chop Scallions and Cilantro
3. Combine all ingredients and zest the skin of a lemon into the mixture. Refrigerate.
Easy Falafel
30oz Chick peas (2 cans if you are in a pinch)
2c Breadcrumbs (make your own or use premade)
3/4c Greek-style Yogurt
1t Garam Masala
2 Large Eggs
4tbl Olive Oil
1. Prepare the bread crumbs by pulsing 2 slices of breads and toasting in the oven at 350˙ until golden brown and dry, 10-12 minutes.
2. Whisk eggs, 2 tbl oil, garam masala and 1/4t in a bowl.
3. Place Chickpeas (remember to rinse and drain) in a bowl and mash until fairly smooth.
4. Stir in breadcrumbs, egg mixture, yogurt, scallions and cilantro.
5. Form into patties or balls
6. Heat oil in pan or skillet over medium heat. Cook until browned, about 4-5 minutes.
7 Serve with Simple Cucumber Sauce.
2c Breadcrumbs (make your own or use premade)
3/4c Greek-style Yogurt
1t Garam Masala
2 Large Eggs
4tbl Olive Oil
1. Prepare the bread crumbs by pulsing 2 slices of breads and toasting in the oven at 350˙ until golden brown and dry, 10-12 minutes.
2. Whisk eggs, 2 tbl oil, garam masala and 1/4t in a bowl.
3. Place Chickpeas (remember to rinse and drain) in a bowl and mash until fairly smooth.
4. Stir in breadcrumbs, egg mixture, yogurt, scallions and cilantro.
5. Form into patties or balls
6. Heat oil in pan or skillet over medium heat. Cook until browned, about 4-5 minutes.
7 Serve with Simple Cucumber Sauce.
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