April 29th, 2013
I will be the first one to tell you that when I first tasted “mole”, let’s say I was not that thrilled. Was it a sauce to cover otherwise a tasteless piece of beef or chicken? Over the years I have learned to acquire the taste. So many variations of this sauce…some nutty, sweeter, more cumin, less cinnamon. Mine just has a bit of unsweetened cocoa powder and brown sugar. Not traditional but it tastes good.
The pork mole is gluten free; so is the rice timbale and salsa. Make sure your store bought ingredients are gluten free. It also does not take long to make, either. Pretty easy and tasty, actually.
You can make both dishes at the same time or start with the pork mole, keeping it warm while making the rice. Make it your own, remember?
PORK MOLE!!
1 1/4 lbs. pork tenderloin. Cut into bite size pieces
1 teaspoon crushed garlic (store bought or your own)
1/2 cup chopped onion
1 can (14.5 ounces) diced tomatoes, no salt added (No salt added stewed tomatoes can be substituted.)
1 teaspoon chili powder
1/8 teaspoon chipotle chili powder
1/2 teasppon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1 tablespoon unsweetened cocoa powder
2 tablespoons brown sugar, lightly packed (Splenda has a Brown Sugar substitute that can also be used.)
Spray or lightly oil a large skillet with cooking spray and heat over medium-high heat. Add pork and cook until the pork is no longer pink. Stir occasionally.
Add garlic and oion and cook for a couple of minutes until tender and lightly browned.
Add remaining ingredients, bring mixture to a boil. Then, reduce and simmer for about 5 minutes, stirring occasionally.
SALSA & RICE TIMBALE
1 tablespoon olive oil
1/2 red pepper, seeded and finely diced
2 shallots, finely chopped
2 cloves garlic, minced (store bought or your own)
1 cup uncooked long grain rice
2 cups low sodium, chicken broth
1/2 cup chopped fresh cilantro
2-3 cups fresh salsa
In a medium sauce pan heat oil over medium-low heat. Add the red pepper, shallots and garlic. Cook for about 5 minutes.
Add rice and stir well. Add the stock, bring to a boil. Reduce heat to medium-low, cover and cook for about 17 minutes, until rice is tender.
Mix in the cilantro.
Spray or lightly oil (your preference), the timbales (tartlet pans), or ramekins. You might need 40 to 6 depending on size.
Once rice is ready, mix one cup of the fresh salsa into the rice. Then, spoon rice into the timbales, pressing down firmly with the back of a spoon. Turn one timbale on each serving plate to unmold and garnish with the rest of the salsa.
Place 1/2 – 1 cup of the pork mole on the plate.
I served mine with sauteed spinach….it gave it more color!! Cook your favorite veggie!
Note: I bought “fresh salsa” from the supermarket, by the vegetables…or, you can prepare your own.
Enjoy!!
April 17th, 2013
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!!
March 12th, 2013
I really did not know that one had to have an excuse to eat meatballs. Call it National Meatball Week or Day, meatballs are one of those dishes that have been made forever. Everyone has a recipe and so do I. Come to think of it I have a few.
Converting traditional recipes to gluten free recipes is easier than you think. Nowadays, there are so many substitutions. This particular recipe called for panko bread crumbs. A company by Aleia’s makes a gluten free panko bread crumb. You can find it at most grocery stores.
The Woscestershire Sauce was gluten free and low sodium, as well. The Dijon mustard I used was Emeril’s. The ketchup I used was Heinz; no salt. And, the brown sugar could be either regular or the Splenda Brown Sugar Mix.
Hope you like it.
Pork Meatballs with BBQ Sauce
1 lb. ground pork
1/2 tbsp. olive oil
1 tsp. minced garlic
1 tbsp. minced onion or shallots
1 tbsp. Worcestershire sauce
2 eggs
1/2 cup panko bread crumbs
Salt (optional) and pepper to taste
BBQ sauce (follows)
Preheat oven to 375 degrees.
Saute garlic and onion in olive oil until nicely caramelized, about 4 minutes.
Place mixture in a large bowl and let cool for a few minutes. Add remaining ingredients and mix well.
Roll mixture into 3/4 inch meatballs and place on an ungreased cookie sheet.
Place in the oven and bake for about 20 to 25 minutes.
While they are baking make the BBQ Sauce:
1/2 cup chopped yellow onion
1 minced garlic
1 tbsp. vegetable oil
1/4 cup Worcestershire sauce
3 tbsp. brown sugar
3 tbsp. Dijon mustard
1 1/2 cups ketchup
Saute onions and garlic until golden in a large frying pan or saucepan. Add rest of the ingredients, bring to a boil and simmer 20 minutes. Cool a bit and blend in a blender until smooth. Taste it. I added a bit of apple cider vinegar…liked it better.
They say that we, Americans, eat our meatballs the wrong way. We should have the meatballs be the main event on the dish. The side dishes; pasta, rice, salad, should be just that…a side dish.
Well, I made this one my own by placing the meatballs over a coleslaw (traditional), and a mixture of veggie slaw.
Chit, Chat, & Chow!! Talk to you later…
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