I'm on vacation! After months of not taking any time off, I'm smack in the middle of five days of watching movies, taking naps, and lots and lots of cooking and baking! It is a MUCH needed time for me to let down and rejuvenate. I took this weekend to make some things I haven't made in awhile, and I wanted to share them with you.
My Healthy Meatloaf
This meatloaf is an adaptation of my aunt, Mary Joyce's meatloaf recipe. I grew up on Mary Joyce's meatloaf, but I just wanted to make it a little healthier, and I don't think I've sacrificed any of the flavor in doing so. I serve it with roasted root vegetables (winter squash, sweet potatoes and carrots) and roasted brussel sprouts.
1 pound lean ground beef (90% or leaner)1/2 cup oatmeal
1/4 cup skim milk
1 tsp worcestershire sauce
1 tsp onion (I saute some if I have it in the fridge already cut, or just use dried)
2 raw eggs
1/4 cup ketchup
1 tsp kosher salt
1/4 tsp pepper
Combine in a bowl with your hands (get down and dirty on this one! It will taste much better if you mix it by hand than if you use a spoon). Shape into a loaf in a 9 by 13 inch dish.
Top with mixture of 1/2 cup ketchup, 1 tsp mustard and 2 Tbsp brown sugar.
Bake one hour at 325 degrees.
Winter Squash Lasagna
1/4 cup all-purpose flour
2 cloves garlic, minced
2 1/2 cups fat free evaporated milk
1/3 cup grated parmesan
10 ounces (12) whole wheat lasagna noodles (cooked)
1/8 tsp salt and pepper
10 ounces cooked winter squash
1 cup mozzarella cheese
3/4 cup golden raisins
2 Tbsp pine nuts, chopped
Preheat oven to 350 degrees.
Place flour in small saucepan and very gradually whisk in milk and garlic. Warm over low heat until it simmers and thickens. Remove from heat and stir in parmesan and salt and pepper.
Spread 1/4 cup cheese sauce over bottom of 9 by 13 inch dish. Cover with three lasagna noodles, top with 1/3 of squash and 1/2 cup cheese sauce. Sprinkle with 1/2 cup mozzarella cheese and 1/4 cup raisins. Cover with three more noodles and spread with 1/3 of remaining squash and 1/2 cup of cheese sauce. Sprinkle with 1/4 cup raisins. Cover with three more lasagna noodles, pressing sheets firmly down. Spread with remaning squash and cover with remaning cheese sauce and final 1/4 cup raisins. Sprinkle with pine nuts and remaining mozarella cheese. Bake approximately 30 minutes, until bubbly and slightly brown.
I don't think there is anything more romantic than preparing food for the one you love. Never is that more true than on Valentine's Day. Truth be told, I will be celebrating this Valentine's Day with my precious nephew, Aidan, and the menu for me will consist of heart-shaped waffles and a heart layer cake. Nonetheless, I wanted to share some delicious and ultra-romantic recipes (hopefully a touch more sophisticated than waffles!) sure to inspire love and affection on Valentine's Day or any other day of the year.
White Chocolate Raspberry Cheesecake
1 cup chocolate cookie crumbs
3 Tbsp white sugar
1/4 cup melted butter
1 10-ounce package frozen raspberries
2 Tbsp white sugar
2 tsp cornstarch
1/2 cup water2 cups high quality white chocolate chips
1/2 cup half and half
3 8-ounce packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 tsp real vanilla extract
1. In a medium bowl, mix together cookie crumbs, 3 Tbsp sugar and melted butter. Press mixture together into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 Tbsp sugar, cornstarch and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees Farenheit. In a metal bowl over a pan of simmering water, melt white chocolate chips with half and half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 Tbsp raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 Tbsp raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 - 60 minutes, or until filling is just barely set. Turn off oven, open oven door, and allow to cool on oven shelf for an hour or so. Cover with plastic wrap and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
Chicken Pesto a la Lisa
1/2 cup chopped sun-dried tomatoes
6 chicken breasts, in strips
1/4 cup toasted pine nuts
1/4 cup crumbled feta
2 T grated Parmesan cheese
1 1/2 cups chicken broth
2 cloves garlic
1 Tbsp olive oil
3/4 cup basil pesto
2 tsp cornstarch
3 ounces feta cheese, crumbled
1 16-ounce package pasta
1. Soak tomatoes in chicken broth.
2. Cook chicken in oil with garlic in large skillet over medium heat until done.
3. Stir cornstarch into a couple Tbsp of chicken broth. Stir remaining broth, tomato, pesto, pine nuts and basil into skillet with chicken. Mix cornstarch mixture into sauce and cook until thickened. Add feta cheese and serve over pasta, sprinkled with Parmesan.
Note: Sometimes I also add some herbed cheese spread, such as Boursin. This changes the entire makeup of the dish, but makes it a delicious creamy sauce. It is my favorite variation on this recipe. When I do this, I add the Boursin cheese with the broth, tomato, pesto, pine nuts and basil.
Focaccia Bread
2 3/4 cup flour
1 tsp white sugar
1 tsp garlic powder
1 tsp dry thyme
1 pinch black pepper
1 cup water
1 tsp salt
1 Tbsp active yeast
1 tsp dry oregano
1/2 tsp dry basil
1 Tbsp vegetable oil
2 Tbsp olive oil
1 Tbsp Parmesan cheese
1 cup mozzarella cheese
1. In a large bowl, stir together flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in vegetable oil and water.
2. When dough has pulled together, turn out onto a lightly floured surface, knead until smooth and elastic. Lightly oil a large bowl, place doguh in bowl and turn to coat with oil. Cover with a damp cloth and let rise 20 minutes.
3. Preheat oven to 450 degrees. Punch dough down, seperate into two equal pieces. Place pieces on greased baking sheet. Pat into 1/2" thick rectangles. Brush tops with olive oil. Sprinkle with Parmesan and mozzarella cheeses. Bake for 15 - 20 minutes.
My Healthy Meatloaf
Winter Squash Lasagna
