Mushroom Meatloaf

INGREDIENTS
¾   pound Crimini mushrooms
1    tablespoon olive oil
1    large white onion, finely chopped
6    cloves garlic, minced
2    tablespoons butter
1    teaspoon dried thyme
¼   cup dry Sherry wine
½   cup dry bread crumbs
¾   pound ground beef (90%)
1    tablespoon tomato puree
2    large eggs, slightly beaten

METHOD

Preheat the oven to 375 F> Working in batches if necessary, place the mushrooms into a food processor and pulse until they are minced. Heat a large skillet over medium high heat and add the olive oil. When warmed, add the onions and cook for 3 minutes. Add the garlic and cook for 30 seconds.

Add the mushrooms, butter and thyme and cook for about 7 minutes until the mushrooms begin to brown. Add the sherry, stirring it in, and remove the pan from the heat. Cool slightly.

Combine the mushroom mix with the bread crumbs, the ground beef, tomato puree and the beaten eggs, mixing well. Place into a loaf pan and bake for 30 to 35 minutes until reading 160F on a meat thermometer. Remove, cool slightly, slice and serve.

Based on a recipe from Cooking Light magazine

Bulgur, Kale and Eggs

This recipe will make six servings and can be reduced successfully in half or thirds.

 INGREDIENTS
2   teaspoons olive oil
1    medium white onion, chopped (1 ½ cups)
4    cloves garlic, minced
3   cups chicken or vegetable broth
2   cups water
¾  cup uncooked bulgur
¼  teaspoon salt
1   bunch Lacinato kale, stripped, chopped
1   tablespoon lemon juice
1   tablespoon white vinegar
6   large eggs

METHOD

In a large skillet or Dutch oven, heat the olive oil over medium high and add the onions. Cook until almost browned, about 7 to 8 minutes, stirring occasionally. Add the pepper and garlic and cook 1 minute. Add the broth, water, bulgur and salt. Cover, lower heat to simmer, and cook for 8 minutes. Add the chopped kale, cover and cook for 12 minutes. Stir in the lemon juice and remove from the heat. Evenly divide the stew into 6 shallow bowls.

In a large skillet, add water 2/3 full and bring to a boil. Reduce heat to a simmer and add the vinegar. Break each egg into a small bowl and then pour each egg gently into the skillet. Cook until the desired level of doneness and remove the poached eggs carefully with a slotted spoon, placing an egg into each stew bowl. Serve immediately

As an alternative method of cooking the eggs, use a flat shallow dish about 3 to 4 inches wide and lightly butter the dish. Break an egg into the dish and cook for 45 seconds (+- for done-ness) Loosen the edges of the egg with a knife and slip it onto the bulgur/kale mixture

Adapted from a recipe in Cooking Light magazine

Kale Cauliflower Casserole

INGREDIENTS
1   small head cauliflower, cut to florets
2   tablespoons olive oil, divided
1   medium leek, sliced in half lengthwise, sliced small crosswise
4   tablespoons butter, divided
1   bunch Lacinato kale, de-veined, roughly chopped
1   cup whole or 2% milk
½  cup sour cream
¼  cup grated Parmesan cheese
1/8  teaspoon ground cloves

METHOD

Grease the sides and bottom of a 3 quart baking dish. Steam the cauliflower until crisp-tender, about 6 to 7 minutes. Oil an edged baking dish with 1 tablespoon of olive oil, place the steamed cauliflower on the baking dish and broil on high until the cauliflower begins to brown, about 6 to 8 minutes. Remove and set aside. Preheat the oven to 350 and move the oven rack to the middle of the oven.

In a large skillet over medium high heat, add 1 tablespoon of olive oil. When the oil is hot, add the chopped leeks and cook for 5 to 6 minutes until soft and beginning to brown. Place into the baking dish. Add 1 tablespoon of butter and half of the chopped kale. Stir and cook until the kale is well wilted. Remove to the baking dish and repeat with the second tablespoon of butter and the remainder of the kale.

In a medium bowl, whisk together the milk, sour cream, cheese and cloves. Pour into the baking dish and mix well with the leeks and kale. Add the reserved cauliflower to the baking dish and mix into the other vegetables. Add the remaining butter as slices on the top of the casserole and place into the oven. Cook for 30 minutes and remove to cool slightly before serving.

Based on a recipe from the Food Network by James Deen

Brown Rice Pilaf

INGREDIENTS
1   cup brown rice
3   cups water
2   tablespoons olive oil
4   green onions, chopped, white and green parts
½  cup diced red bell pepper
3   cups sliced and chopped Crimini mushrooms
¼  cup water
3   tablespoons chopped pecans
½  teaspoon salt

METHOD

Cook the brown rice in the 3 cups of water until soft, about 45 minutes. Meanwhile, bring the olive oil up to medium heat in a medium skillet, swirling to coat. Add the onions, bell peppers and mushrooms and simmer for 5 to 6 minutes or until tender, stirring occasionally. Add the water and scrape up any brown bits from the bottom of the pan. Remove from the heat until the rice is cooked.

When the rice is cooked, add it, the pecans and the salt to the skillet. Stir and continue to cook until heated through. Serve immediately.

Inside Out Pancakes

INGREDIENTS
½   cup dark brown sugar
2    tablespoons toasted pine nuts or pecans
½   teaspoon ground cinnamon
      pancake batter for 8 small pancakes

METHOD

In a medium bowl, mix together the sugar, nuts and cinnamon. Set aside. Heat a large non-stick skillet or griddle over medium high heat. Spoon 2 tablespoons of batter into the skillet, spreading it out thin. Add 1 tablespoon of the sugar mix, spreading it evenly. Spoon 2 more tablespoons of batter over the sugar mix. Cook until the pancake looks cooked (check the edges), flip and finish cooking. Repeat with remaining batter and sugar mix.

From a recipe in Cooking Light magazine

BASIC PANCAKES

INGREDIENTS

1   cup all-purpose flour*
2    tablespoons brown or raw sugar
2    teaspoons baking powder
1    tiny pinch salt
2    medium to large eggs, lightly beaten
1    tablespoon olive or canola oi

¼   cup  reduced fat (2%) milk

METHOD

Whisk all the dry ingredients together in a medium bowl and gradually add and mix in the wet ingredients. Do not add all of the milk at once, but gradually, stirring the batter in between additions. If the batter seems a bit stiff, you can always add milk 1 teaspoon at a time to thin it.

Use a non-stick or lightly oiled skillet over medium heat and add the batter ¼ cup at a time. When the edges of the pancake look dry, look to see if it needs to be turned over. Do so with a spatula and cook the reverse side a bit less time than the first side, checking for the right amount of brown-ness.

*NOTE: Feel free to mix different types of flour into the batter, such as whole wheat, but always have a portion of the mix as all-purpose. Some of the other types of flour do not hold together as well. See also the recipe for Oatmeal pancakes in this blog.