Thursday, August 26, 2010

Roasted Sugar Snap Peas and Asaparagus

Roasted Sugar Snap Peas and Asparagus

1 pound medium-thickness asparagus. trimmed and cut into thirds
1 pound sugar snap peas, stringed

Preheat oven to 450 degrees. Position oven rack to the middle position.

Place vegetables on a shallow-rimmed baking sheet. Drizzle with 3 tablespoons olive oil and 3/4 teaspoon salt. Toss vegetables to coat well. Spread vegetables in an even layer.

Roast in oven for about 8 to 9 minutes. Transfer vegetables to a
serving dish.

Yield 4 to 6 servings.

Monday, August 23, 2010

Turkey Meat Loaf with Mushroom Gravy

Turkey Meat Loaf with
Mushroom Gravy

This is my own version of my basic meat loaf. Over the years, I have been replacing ingredients to make my meat loaf a lot healthier. I replaced the ground sirloin beef with ground lean turkey and replaced the milk with chicken broth. I now process my own breadcrumbs using 100% multi-grain bread instead of store-bought Progresso brand dry breadcrumbs. Since I replaced the beef for turkey, the color of the meat loaf is a lot lighter in appearance after it is baked, so I decided to put in a teaspoon of Kitchen Bouquet Browning and Seasoning Sauce to give it some color, and it worked. If you choose not to use Kitchen Bouquet, that is fine also. My son as a toddler love to eat my meat loaf with mashed potato and gravy. I remember the first time he ate this, he said, "Mmmmm, the meat is good, the potato is good, everything is good." Every bite was with a "Mmmmm...."

This recipe is a doubled recipe because when it comes to meat loaf,
I like leftover meat loaf for another few nights of dinner plus extra
for sandwiches.

4 pounds ground lean turkey
2 cups finely chopped onions (9.3 ounces)
4 large eggs, beaten
2 cups fresh-made bread crumbs (about 4.7 ounces) (See note below)
1 cup Swanson Brand 33% low-sodium chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon Kitchen Bouquet Browning and Seasoning
1 tablespoon dry mustard

2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon poultry seasonings
1 teaspoon dried rubbed sage
1 teaspoon Spike Original All-Purpose All Natural Seasonings
1/2 teaspoon dried thyme leaves
1/2 cup chopped fresh parsley

NOTE: Fresh-made breadcrumbs: I like to use Kirkland brand 100% Multi-Grain Bread purchased at Costco. I toast 4 slices and let it cool. Then I break up the toast into a food processor and process until a fine bread crumb consistency.

Preheat oven to 350 degrees. Position oven rack to the middle position.

Combine all the ingredients into a very large bowl. Mix thoroughly. Divide mixture into 2 portions. Shape each portion into a loaf and set both loaves onto a shallow-rimmed baking sheet.

Transfer meat loaf to the oven and bake for 1 hour, 10 minutes.
Let meat loaf sit for about 15 minutes before slicing. Serve with Mushroom Gravy.

Yield 2 meat loaves

Mushroom Gravy

4 large fresh Cremini mushrooms, chopped
2 tablespoons butter
4 tablespoons olive oil
1/2 cup whole-wheat pastry flour
1 teaspoon salt
1/2 teaspoon ground black pepper
Two 14-ounce cans Swanson brand 33% low-sodium chicken broth and add enough water to measure 4 cups broth
1 teaspoon Kitchen Bouquet Browning and Seasoning Sauce

In a medium-size sauce pan, saute the mushrooms in olive oil over medium-high heat until all liquid has evaporated and mushrooms are lightly browned, about 4-5 minutes. Transfer to a small bowl and
set aside.

In the same sauce pan, melt the butter with the olive oil over medium heat until hot.

Whisk in the flour, salt and pepper and cook until bubbly, stirring with a whisk frequently. When mixture starts to become bubbly, continue to cook, stirring frequently for another minute. Flour mixture will be slightly browned.

Remove from heat and gradually whisk in the broth. Add the mushrooms and Kitchen Bouquet. Return to heat and continue to cook, stirring occasionally with a whisk until sauce comes to a full boil. Continue to cook for 1 minute, stirring frequently.

Remove from heat and serve.

Saturday, August 14, 2010

Tuna Salad

Tuna Salad

Two 6-ounce cans solid white tuna in spring water, drained very well
1 large shallot, finely chopped (1.0 ounce)
1 stalk celery, finely chopped (2.2 ounces)
2 tablespoons capers, rinsed and pat dry, then coarsely chopped
(0.8 ounce)

1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon dill weed
1/8 teaspoon sea salt
1 teaspoon dijon mustard (0.2 ounce)
1/2 cup Best Foods brand light mayonnaise OR Veganaise Brand Dressing and Sandwhich Spread (4.0 ounces)

Place tuna in a large bowl, Flake tuna to break up large pieces.

Add the shallots, celery, capers, garlic powder, onion powder, and dill weed to the tuna. With a fork, toss mixture until combined.

Add dijon mustard and mayonnaise (or Veganaise) to the tuna mixture. Mix with the fork until thoroughly combined.

Refrigerate in an airtight container.

Yield approximately 2 cups