Wednesday, February 10, 2010

Mushroom Smothered Meatloaf



Many health conscious people fret about eating red meat and sauces made with heavy cream or half and half. Eating red meat and consuming dairy rich in fat can actually be beneficial, if consumed in moderation. It contains many beneficial minerals and vitamins, complete protein... the list is endless. This is why I decided to make a meat loaf made with ground beef and ground pork and to top it off with mushroom sauce made with half and half. It was delicious and satisfying... Mmmm. You got to enjoy life, eat what you want and be happy!

Ingredients:
  • 1 1/2 to 2 pounds ground beef and pork mix
  • 1 small onion, peeled and halved
  • 4 sprigs fresh sage, finely chopped, about 2 tablespoons
  • 1 egg, lightly beaten
  • 2 handfuls bread crumbs
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon Dijon mustard
  • salt and pepper
  • 1/4 cup olive oil, divided
  • 20 crimini mushrooms
  • 1 tablespoon all purpose flour
  • a shot of dry sherry
  • 1 cup beef stock
  • 1/4 cup half and half or cream
Directions
  1. In a large bowl, place a grater and grate onion.  
2. Add sage, egg, bread crumbs, Worcestershire and mustard, salt and pepper then mix meat to combine.

3. Score meat into 4 sections and form 4 oval shaped loaves, 1 to 1 1/2 inches thick.
4. Preheat 2 tablespoons extra virgin olive oil, in a large nonstick skillet over medium-high heat. Add the meat loaves and cook 6 to 7 minutes on each side, or until the meat loaves are cooked through. Remove to a platter and cover with foil to keep warm.

5. Once meatloaves are removed, place the skillet back over medium heat. Add oilve oil, about 2 tablespoons, and the mushrooms. Cover the skillet with foil and nest the foil into the pan with a second smaller skillet, smothering the mushrooms.
6. Cook until deep brown and tender, 7 to 8 minutes. Remove the foil, add flour and cook a minute longer. Add in a shot of dry sherry, then whisk in the beef stock. Stir in half and half or cream and bring to a bubble. Season the mushroom gravy with salt and pepper to taste.

7. Place the cooked meatloaves into the gravy so the meatloaves will soak up the sauce just a little. Place the meatloaves on dinner plates and douse with hot, smothered mushroom gravy. Serve immediately.







Wednesday, February 3, 2010

Nutty-Coconut Oatmeal




I was looking for a breakfast that will energize me before my hot hula workout, and I came up with this recipe. It has lots of dried fruits and nuts in it to add texture and flavor. You can increase the amount of dried fruits and nuts to your taste.

Ingredients:
  • 1/2 to 1 tablespoons each: goji berries, raisins, dried cranberries
  • a pinch mineral sea salt
  • 2 cups water
  • 1 cup oatmeal

Toppings:

  • chopped nuts (such as almonds, walnuts, pecans or combination of all)
  • Maple syrup (for sweetness)
  • coconut flakes
  • wheat germ
  • ground flax seed
  • ground cinnamon
  • milk, soymilk, rice milk, or if you like it rich, half and half.

Directions:

  1. Bring water to boil in a sauce pan over high heat.
  2. Add the salt, dried fruits and oatmeal. Lower the heat to medium low. Let it simmer, stirring occasionally until oatmeal is cooked, about 2-3 minutes.
  3. sprinkle all or some of the toppings and serve warm.

Note:

  • ground flax seed and wheat germ will supply you with tons of fiber, minerals and omega-3 fatty acids.
  • I recommend using Grade B maple syrup instead of Grade A because Grade B maple syrup has more pronounced flavor and it also contains more minerals than Grade A because it goes through less refinement.