vinegar
juice of 1/2 lemon
1/2 teaspoon red pepper flakes
salt and pepper
Â
Meatloaf:
2 shallots, finely chopped
2 garlic cloves, minced
1 medium carrot, peeled and shredded
1/3 cup quick-cook rolled oats (not instant) or bread crumbs
1 egg, lightly beaten
1 teaspoon ground cumin
2 tablespoons ketchup or 1 tablespoon tomato paste
2 teaspoons Worcestershire sauce
1/2 cup chopped sun-dried tomatoes
1 tablespoon minced chipotle chile in adobo sauce (optional)
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground red meat, such as beef or bison
For the Chimichurri Sauce: Place the parsley, oregano, and garlic in the bowl of a food processor. Pulse several times to finely chop the herbs. Add the olive oil, red wine vinegar, lemon juice, red pepper flakes, and salt and pepper to taste; pulse until combined.
For the Meatloaf: Preheat the oven to 375°F. In a large bowl, use a fork to mix together the shallots, garlic, carrot, oats or bread crumbs, egg, cumin, ketchup or tomato paste, Worcestershire sauce, sun-dried tomatoes, chipotle chile, if using, nutmeg, salt, and pepper. Gently mix in the ground meat. Divide the mixture among 12 medium muffin cups and bake until an internal temperature of 160°F is reached, about 25 minutes. Serve with chimichurri sauce.
EGGPLANT PARMESAN
Try this recipe and you can bid adieu to heavy, greasy, uninspiring eggplant Parmesan. Serves 6 V
1 1/2 cups canned crushed fire-roasted tomatoes
1/3 cup fresh basil leaves, plus more for garnish
2 garlic cloves, minced
1 tablespoon red wine vinegar
1/4 teaspoon red pepper flakes
1 large egg
1 tablespoon water
1 cup panko (Japanese-style) bread crumbs
1 teaspoon dried oregano
1/2 cup grated Parmesan or
Parmigiano-Reggiano cheese (about 2 ounces), divided
2 medium eggplants (about 1 pound)
1 1/2 cups shredded regular or part- skim mozzarella (about 6 ounces)
1 cup sliced rapini (broccoli rabe)
salt and pepper
Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat. In a blender or food processor, puree the tomatoes, basil, garlic, red wine vinegar, red pepper flakes, and salt to taste; set aside.
In a small bowl, lightly the beat egg with the water. In a shallow container, combine the panko bread crumbs, oregano, and 1/4 cup of the Parmesan or Parmigiano-Reggiano cheese, and season with salt and pepper. Slice the eggplants into 18 rounds 1/4 inch thick. If needed, trim the rounds so the slices fit into the jumbo muffin cups. One at a time, dip the eggplant rounds in the egg mixture, then dredge in the panko mixture, pressing gently to adhere. Place the eggplant on the prepared baking sheet and bake until golden, about 30 minutes, flipping the slices and rotating the baking sheet after 15 minutes.
To assemble, place a slice of toasted eggplant in each of 6 jumbo muffin cups. Top each with about 1 1/2 tablespoons of the tomato sauce and 1 1/2 tablespoons of the mozzarella. Top with a sprinkle of the rapini. Place another eggplant slice on top and top with about 1 1/2 tablespoons of the tomato sauce and 1 1/2 tablespoons of the mozzarella, and evenly sprinkle the remaining rapini among the cups. Place the remaining eggplant slices on top and evenly top with the remaining tomato sauce, remaining mozzarella, and the remaining 1/4 cup Parmesan or Parmigiano-Reggiano cheese. Bake until the cheese melts, about 10 minutes. Let cool for a few minutes before unmolding. Serve garnished with fresh basil.
Â
EGGPL ANT PARMESAN, page 68
Â
MINI MACARONI AND CHEESE, page 70
MINI MACARONI AND CHEESE
Sure, mac ânâ cheese is pure comfort food. But too often itâs a calorie landmine courtesy of the gooey cheese, which is why making individual servings in a muffin tin is the perfect way to control portions. Kids are sure to love this reinvention bejeweled with crunchy panko crumbs. Serves 4 V, F
8 ounces whole-grain macaroni (elbow) pasta
1 1/2 cups shredded cheddar
juice of 1/2 lemon
1/2 teaspoon red pepper flakes
salt and pepper
Â
Meatloaf:
2 shallots, finely chopped
2 garlic cloves, minced
1 medium carrot, peeled and shredded
1/3 cup quick-cook rolled oats (not instant) or bread crumbs
1 egg, lightly beaten
1 teaspoon ground cumin
2 tablespoons ketchup or 1 tablespoon tomato paste
2 teaspoons Worcestershire sauce
1/2 cup chopped sun-dried tomatoes
1 tablespoon minced chipotle chile in adobo sauce (optional)
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground red meat, such as beef or bison
For the Chimichurri Sauce: Place the parsley, oregano, and garlic in the bowl of a food processor. Pulse several times to finely chop the herbs. Add the olive oil, red wine vinegar, lemon juice, red pepper flakes, and salt and pepper to taste; pulse until combined.
For the Meatloaf: Preheat the oven to 375°F. In a large bowl, use a fork to mix together the shallots, garlic, carrot, oats or bread crumbs, egg, cumin, ketchup or tomato paste, Worcestershire sauce, sun-dried tomatoes, chipotle chile, if using, nutmeg, salt, and pepper. Gently mix in the ground meat. Divide the mixture among 12 medium muffin cups and bake until an internal temperature of 160°F is reached, about 25 minutes. Serve with chimichurri sauce.
EGGPLANT PARMESAN
Try this recipe and you can bid adieu to heavy, greasy, uninspiring eggplant Parmesan. Serves 6 V
1 1/2 cups canned crushed fire-roasted tomatoes
1/3 cup fresh basil leaves, plus more for garnish
2 garlic cloves, minced
1 tablespoon red wine vinegar
1/4 teaspoon red pepper flakes
1 large egg
1 tablespoon water
1 cup panko (Japanese-style) bread crumbs
1 teaspoon dried oregano
1/2 cup grated Parmesan or
Parmigiano-Reggiano cheese (about 2 ounces), divided
2 medium eggplants (about 1 pound)
1 1/2 cups shredded regular or part- skim mozzarella (about 6 ounces)
1 cup sliced rapini (broccoli rabe)
salt and pepper
Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat. In a blender or food processor, puree the tomatoes, basil, garlic, red wine vinegar, red pepper flakes, and salt to taste; set aside.
In a small bowl, lightly the beat egg with the water. In a shallow container, combine the panko bread crumbs, oregano, and 1/4 cup of the Parmesan or Parmigiano-Reggiano cheese, and season with salt and pepper. Slice the eggplants into 18 rounds 1/4 inch thick. If needed, trim the rounds so the slices fit into the jumbo muffin cups. One at a time, dip the eggplant rounds in the egg mixture, then dredge in the panko mixture, pressing gently to adhere. Place the eggplant on the prepared baking sheet and bake until golden, about 30 minutes, flipping the slices and rotating the baking sheet after 15 minutes.
To assemble, place a slice of toasted eggplant in each of 6 jumbo muffin cups. Top each with about 1 1/2 tablespoons of the tomato sauce and 1 1/2 tablespoons of the mozzarella. Top with a sprinkle of the rapini. Place another eggplant slice on top and top with about 1 1/2 tablespoons of the tomato sauce and 1 1/2 tablespoons of the mozzarella, and evenly sprinkle the remaining rapini among the cups. Place the remaining eggplant slices on top and evenly top with the remaining tomato sauce, remaining mozzarella, and the remaining 1/4 cup Parmesan or Parmigiano-Reggiano cheese. Bake until the cheese melts, about 10 minutes. Let cool for a few minutes before unmolding. Serve garnished with fresh basil.
Â
EGGPL ANT PARMESAN, page 68
Â
MINI MACARONI AND CHEESE, page 70
MINI MACARONI AND CHEESE
Sure, mac ânâ cheese is pure comfort food. But too often itâs a calorie landmine courtesy of the gooey cheese, which is why making individual servings in a muffin tin is the perfect way to control portions. Kids are sure to love this reinvention bejeweled with crunchy panko crumbs. Serves 4 V, F
8 ounces whole-grain macaroni (elbow) pasta
1 1/2 cups shredded cheddar
Similar Books
