April 17th, 2013

What’s Cooking? Turkey Meatloaf, Recipe, Easy, Moist, Tasty, Light…What? Meatloaf has its origins in scrapple?

I have expanded my friends with an added group of individuals that get together once a week.  Our goal is nutrition, lifestyle changes, health, and shedding some pounds along the way.  That’s all I can say….what we say in our meetings, and we say plenty, stays in that meeting.

But, Pat did bring a recipe that is worth sharing.  If I say Turkey Meatloaf in my house…the answer is hmmm.  Nothing else.  I decided to get some meatloaf history.

Meatloaf is usually made from ground beef, lamb, pork, veal, venison, poultry, or a combination thereof is often used, as well.  With European origins; meatloaf of minced meat was mentioned in the Roman cookery collection, Apicius, in the 5th century.  Apicius is the term that has long been associated with the excessively refined love of food.

It is a traditionally German and Belgian dish; a cousin to the Dutch meatball.

But, my biggest surprise was to learn that the American meatloaf has its origins in scrapple.  Are you kidding me?  That’s my favorite!  Anywhere I find scrapple, I try it.  I also cannot wait for the Apple Scrapple Festival in Bridgeville, Delaware.  Scrapple is a mixture of ground pork and cornmeal. I can see the resemblance.

American meatloaf did not show up in cookbooks until the later part of the 19th century.

The reviews are good for this turkey meatloaf.  I made this recipe my own by replacing the breadcrumbs with gluten free breadcrumbs made from scratch.  I also used low sodium Heinz ketchup, and low sodium chicken broth.

So, he (my husband), asked tonight?  What’s for dinner?  He was so excited.  Suddenly his face crumbled as I mentioned Turkey Meatloaf…ha ha.

Turkey Meatloaf

1 tablespoon oil

1 large onion, chopped to make 1 1/2 cups

2 garlic cloves, minced (I think I put 3)

3/4 teaspoon salt, divided (optional)

1/2 teaspoon ground pepper, divided

1 1/2 teaspoons Worcestershire sauce

1/3 cup fat free, less sodium, chicken broth (I used low sodium)

3 tablespoons ketchup, divided

1 3/4 pounds ground turkey, 97% lean

3/4 cup dry breadcrumbs

1 large egg, lightly beaten

1 large egg white, lightly beaten

Pre-heat oven to 375 degrees.  Heat oil in medium skillet over medium heat.  Add onions and cook, stirring frequently, until soft, about 5 minutes.  Add garlic, 1/4 teaspoon salt, and 1/4 teaspoon of pepper; cook, stirring for about a minute.  Stir in Worcestershire sauce, broth, and 1 tablespoon of ketchup.  Transfer mixture to a large bowl to cool off.

Then, add turkey, breadcrumbs, egg, egg white, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to mixture in bowl.  Mix well; the mixture will be very moist.

Cover a baking sheet with aluminum foil, and coat lightly with cooking spray.  I used a little bit of oil instead because cooking sprays usually have gluten.  Place turkey mixture on the baking sheet and form into a loaf.  Brush the mealoaf with the remaining 2 tablespoons of ketchup.

Place in the oven and cook for about 1 hour or until the thermometer measures 170 degrees.  Let it rest a bit, slice, and enjoy with your choice of sides.

My husband still was skeptical.  He had acorn squash and greens beans as his sides.  Once he tried it. he agreed that it was definitely moist and tasty.

I just wanted my meatloaf on top of broccoli cole slaw and plain acorn squash.  Sort of boring, but that’s all I wanted..watching the calories!!

I will make it again, that’s a given…..I really enjoyed it.    And, my husband?  Well,  he is having a gluten free meatloaf wrap tomorrow to take for lunch.  He just does not know it yet.

Thanks Pat.  Good choice!!

Talk to you later!!

December 10th, 2012

Fried Fish Batter, Easy, Light, Crispy, Gluten Free!! A Winner!!

I was trying to come up with a heading that would be a little bit more attractive.  The word “fried” turns some people off.  Too much fat, too greasy….more calories.

No other way getting around it….the dish is fried fish.  The batter is the center of attention on this particular post.  It is gluten free!!  Gluten free or not, this recipe is a winner for the ones that love a light crunchy batter, full of flavor.  I have made the recipe a couple of times and it is still a winner.

Fried Fish Batter

1/2 cup gluten free flour (plenty of them at the grocery stores.  I used a brown rice flour.)

1/2 cup cornstarch

1/2 tablespoon gluten free baking powder

1/2 teaspoon sugar

3/4 teaspoon cayenne pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon salt, optional (I did not use salt.)

Club Soda

Mix all the dry ingredients in a bowl.  Slowly, start adding club soda, whisking, until a coating consistency is obtained.  You want to be able to dip the fish pieces and have a thorough coating.

I was looking for cod today, but could not find any.  Instead, I got fresh rock fish.  Cut it in bite size pieces.  A nice coating of batter, fried for a few minutes and served.

Broccoli was the vegetable I chose.  Two sauces were made.  One with ketchup and horseradish to taste.  The other, mayonnaise, apple cider vinegar and relish.

This was sooo easy.  Guess what?  Like a beer batter better?  Several gluten free beers are on the market.  Substitute the beer for the club soda.

Note:  This recipe can be doubled.

Like it a bit spicier?  You know what to do…add more cayenne.  Make it your own!!  Enjoy!!