mmmeatloaf

I love me some comfort food on a cold dreary day, and nothin' says comfort like meatloaf. Here's a healthier more wholesome version of meatloaf with some good stuff snuck in!

Ingredients:

meatloaf

1 lb lean ground beef
1/2c rolled oats
1/2c bulgar
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2c milk
1/2tsp worcestershire sauce
1/2c diced onion

1/4tsp ground mustard
2tbs ketchup
1/4tsp chili powder
1 egg
3 cubes (or 3 oz) pureed greens

glaze
1c ketchup
1 tsp apple cider vinegar
2 tbs brown sugar
1 tsp mollasses
1/2 tsp sriracha

Directions:
1) Preheat oven to 350 degrees
2) Combine all meatloaf ingredients in a large bowl and spread in ungreased loaf pan
3) Bake at 350 for 45 mins
4) Meanwhile make glaze
5) Remove meatloaf from oven, increase oven to 380 degrees, glaze, bake an additional 30 mins

Asian-style Slaw

This recipe is easy-peasy and my favorite way to enjoy all the fresh little cabbages that have been coming in our produce box.

Ingredients:

-1 small head cabbage

-1/2 cup grated carrots

-2 daikon radishes

-1 tbs light mayonnaise

-1/4 cup Annie's Natural Shiitake Sesame Vinaigrette

Directions:

1) Using large-holed grater, grate all vegetables

2) In a large bowl mix vegetables with mayonnaise and Shiitake dressing

Edible Rainbow

So most of my posts are about healthy foods, but of course we indulge in some less-than-wholesome goodies. Here is a fun & yummy treat I made for our playgroup potluck.

There are lots of recipes posted online for rainbow gelatin desserts, the white layer varies (some use whipped cream, some use sour cream, some use sweetened condensed milk). I chose sweetened condensed milk because pictures using sour cream or whipped cream looked like the colors bled easily. Sweetened condensed milk mixed with plain gelatin (find this in the Jello area) worked perfect!  Is the white layer necessary... no, but it does keep the colors more distinct. I wouldn't have re-invented the wheel, but I tweaked the recipe just enough that I wanted to remember what worked well for me.

Yields: 24 9-oz Jello Cups
Make this the day before you need it, especially if it's the first time.

5 - 1/4oz envelopes Knox Gelatine (Comes in boxes of 4, so two boxes)

2 cans sweetened condensed milk

6 flavors Jello, 6 oz size (we used Cherry, Orange, Lemon, Lime, Berry Blue, Grape)

24 - 9-oz cups

(PressNSeal or Plastic Wrap to cover the cups is optional)

Some of the ingredients, keep in mind you need two boxes of Knox & 2 cans evaporated milk. Oh, and more than 2 cups, LOL.

1) Make one batch of milk/gelatin for the white layers. (I made two separate batches, one at the beginning and one half way through. Each batch will yield enough to make about three white layers.)
    -Bring 1 3/4 cups water to a boil over the stove or microwave. In a microwave safe bowl, add water and one can of sweetened condensed milk. Set aside.
   -Bring 1 1/4 cups water to a boil. Remove from heat. Slowly stir in 2 1/2 packets of Knox Gelatin.
   -Combine the milk mixture and the gelatin mixture.
   -Let cool

2) Make first colored layer.
    -In a large bowl, add 2 cups boiling water to Jello
    -In a separate bowl, combine 1 1/2 cups cold water with 1/2 cup ice
    -Add icy water to Jello (This is where my recipe deviates a little from Jello instructions, but the very cold water and slightly less water than Jello's recipe will help the layer set faster)
    -Let cool to room temperature, by placing in the refrigerator.
    *TIP - It took about 10 mins for the Jello to cool. You want it still very liquidy and not solidified. Letting the Jello cool is important to keep layers from running together.

3) Start layering
    *TIP - Beforehand I made markings on a test cup so I could see about how much liquid I'd need for each layer then used it as a guide.  I also used this test cup as the first cup I'd pour layers into to make sure the Jello from the previous layer was set enough. There will be enough Jello to have one or two test cups.
    *TIP - Cupcake/muffin tins are the perfect size for holding & transporting the cups.
   -Pour some Jello (or milk/gelatin) into a measuring cup or container with a pouring spout.

   -Pour Jello layer into plastic cup to desired height. Try to keep the spout of the measuring cup as close to the cup as possible to minimize bubbles when pouring.

   -Put cups in the refrigerator for 5 mins. If possible transport to freezer for the next 10 mins. This helps the layers set faster. Or if you are patient, you can leave it in the refrigerator to set. If a small amount of ice crystalizes on the Jello that's ok.

   -After the layer is set, pour a thin layer of the cooled milk/gelatin. If you are doing all six colors, make sure to keep the white layer THIN or you will run out of room in your cup. Having just enough white to cover the colored layer is perfect. I kept my white layers thin, so they usually set in the fridge after about 5-10 mins.

4) NOW REPEAT!

   -Make second batch of milk/gelatin mixture when needed.

  *TIP - THIS IS IMPORTANT- To keep layers from running, make sure the Jello and milk/gelatin are about room temperature before pouring your layer. If it's too warm, it will liquefy the layer below it and cause the color to bleed.
  *TIP - If milk/gelatin solidifies too much, microwave for 10 seconds to liquefy.

  *TIP - To speed up the process, make the next layer of colored Jello right after pouring the previous colored layer into the cups, this will give the next color some time to cool.    

 5) To finish off, since I was transporting these I put them in cupcake tins and cut squares of PressNSeal Wrap to cover the tops of the cups.

Any questions? Leave a comment!

Chicken Bruschetta Salad

Ingredients:
-4 large ripe tomatoes
-About 1/3 cup olive oil
-1/4 tsp crushed red pepper
-Salt and pepper
-1 tbs butter
-1/4 cup Parmigian Cheese
-8 fresh basil leaves
-2 heads fresh garlic (or about 16 cloves)
-1 head lettuce
-1 tbs Red Wine Vinegar
-2 chicken breasts

1) Prepare vegetables. Cut a small X on the bottom of each tomato, scoring just through skin. Peel and finely chop garlic. Finely chop basil. Wash and cut lettuce.

2) To peel tomatoes: While bringing a large pot of water to boil, set aside a large bowl of icy water. Put tomatoes gently in boiling water. Let sit for about one minute. Remove tomatoes and place them in icy water. Peel the skin back, if necessary use a paring knife to aid the peeling.

3) Remove seeds from tomatoes. Here's the messy and fun part. Remove stems from tomatoes, cut in quarters, use your fingers to scoop out the tomato seeds and goo. Set tomatoes aside.

4) Heat olive oil over medium heat. Reserve a small amount of oil for dressing salad.

5) Add garlic to heated oil, cook on med-low (do not fry) until garlic is just softened.

6) Add tomatoes to pan, simmer for 5 mins.

7) Using a potato masher, break up tomatoes. Add chili flakes, salt and pepper. Continue simmering for 20 mins more of med-low to low heat.

8) Meanwhile cook chicken breasts, seasoned with salt and pepper, until cooked thoroughly.

9) Remove tomatoes from heat, add butter, parmigian cheese, and basil. Add chicken and toss mixture together. Let cool slightly.

10) In a large bowl, dress lettuce with red wine vinegar and olive oil. 

11) Serve chicken/tomato mixture over lettuce.

Tips-
Want to try this some different ways? This freezes great, so try doubling the recipe and serving later over pasta, over pizza with a little mozzarella, or on fresh bread. As for ingredient variations- We also enjoy this with 1/2 c leeks added with garlic, leeks often come in our produce box this time of year. We've also used green garlic instead of cloves and added kalamata olives. We've dressed salad with balsamic vinegar instead of red wine vinegar. So tweak as desired. The key ingredients are the tomatoes, garlic, olive oil, parmigian, and basil.

Tart Passion Fruit & Lemonade

I was so excited to get a sampler of passion fruit with my weekly produce delivery. I actually had no idea what it was at first. I know passion fruit can vary from sweet to tart. And this particular purple little guy made me pucker. I like sour, but I have to admit, between the tartness and the texture of the seeds, I just wasn't down to eat it alone. But, as the saying goes... when life gives you a tart passion fruit make... well, you get it. I'm sure the sweeter variety would also make a tasty drink.

Oh, and let me say something about the smell and texture of this drink. The fragrance of passion fruit was absolutely amazing. It may have been the best smelling drink I've ever had. And the juicy, crunchy, tart seeds were a thousand times yummier than boba. So get a passion fruit & drink up!

Ingredients:

1 passion fruit

1 tbs lemon juice

1 1/2 tbs agave nectar

1 1/2 cups water

Directions:

Gently scoop pulp and seeds from passion fruit. Mix with lemon juice, agave nectar and water. Serve over ice with a straw to suck up all that crunchy seed goodness!

Much Ado about Daikon

What to do with Daikon Radishes? I've been pleasantly surprised by how versatile they can be. But before I get ahead of myself... what are they? Well, they look kinda like an albino carrot. I was worried by the name "radish" since radishes are not my favorite. In my boxes I've had some that are long and thin, very carrot like. And some that are a bit bigger, a bit more rounded and fatter. In my experience, the carrot-like ones have tasted very mild and almost like a carrot, with almost no radishness to them. The bigger, fatter ones had a familiar mild radish flavor. However, the flavor was slight without the heat of their red globe-like cousins. I had no "bleh" factor when eating them.

*TIP* Try 'em before you cook 'em! Try them raw before you decide how to use them. Peel them, cut off the ends, and sample a bit. Peeling them is especially good to avoid some spicy and bitter notes in the radish. If they are very mild steaming is a great way to go. If they're spicier (and you don't like spicy) baking can be a great way to draw out the sweetness and minimize spiciness.

So what to do with these guys? For our 11 month old, I choose the milder flavored daikons, diced them and steamed them until very tender. I actually snack on them like this too. I enjoy them plain, without seasoning. The mild flavor goes down easy. I imagine for the rest of the family, the mild daikons would be super yummy tossed with a little olive oil and balsamic vinegar. But really, they're tasty as-is. 

For the slightly spicy ones, they are hidden wonderfully in oatbars. The combo of baking them and adding ingredients with mild and sweet flavors work well. For my picky preschooler, I add beets to make these "pink" oatmeal bars. (What 3 1/2 year-old princess-loving girl would deny a pink treat?!)

Sneaky Pinky Oat Bars (With Daikon Radish & Beets)

Ingredients:

2 cups rolled oats , uncooked

1 cup flour (we use whole wheat) 

1 cup orange juice

1/3 cup brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon salt

1/2 cup vegetable oil

1/2 teaspoon vanilla extract

1 cup peeled grated mild daikon radish

1 beet (finely julienned, grated, or pureed)

Butter, oil, or cooking spray for greasing pan

(Optional, honey or agave to trickle over bars)

*For the newer eater, you may want to finely grate or puree ingredients.

*Keep in mind that the beet juice can stain!

Directions:

1 Preheat oven to 375 degrees F.

2 Generously grease a 9 x 13 inch pan, or two 8 inch by 8 inch pans. I like to use butter.

3 Combine all ingredients in bowl and mix well.

4 The mixture should be moist enough to form a ball, without extra liquid. If too dry add a bit of water or orange juice

5 Put mixture in prepared pans and spread evenly.

       (Optional - drizzle with honey or agave for extra sweetness)

6 Bake for 30 minutes.

7 Remove from oven and cut into squares while still hot.

8 Wait until the bars cool before trying to remove them from the pan.

*Try these slightly warmed with almond or peanut butter, yuuuum!

Steamed Daikon Radish & Sweet Potato

First, taste test your daikon radish to test for peppery flavor. The long-thin ones are often very mild tasting with no peppery zing familiar to radishes.

First prepare the radishes, by gently washing and peeling. Trim off both ends of the radish. Cut into small bite-size chunks. Steam until very tender (in my Baby Brezza, this takes about 15 mins). Test a piece by seeing if it will mash easily with a fork. While these are good all by themselves, I like to serve them along with sweet potato or apple.

Honoring Others Through Action

My grandfather recently passed away. His death has led to much reflection, especially thoughts about his life and all the ways I admire him. He was very much a calming presence and I'll miss the sense of peace he brought to our family. I'm saddened by our loss. But, I see my children's smiling, energetic, bright faces, I need to be strong and present for them. So, what to do with the sense of sadness I feel for our loss? For now at least, I have to focus on honoring my grandfather rather than grieving him. I think his many admirable traits and make a conscious effort to do at least one thing daily specifically to honor that trait, and his memory. It's a quiet way I can remember a man that meant so much to me. So today, think about someone that you cherish. Pick an admirable characteristic about that person. Do something, even one small thing, with that person in mind. Honor them through action.