Perfect eggs for mom…made by mom just the way she likes them

Posted on May 9, 2011

When it comes to cooking eggs, I’m super picky, so picky that I have to make them myself. The yolk has to be perfectly cooked in over-easies, my scrambled eggs have to be just-set (not hard and rubbery), and my omelet has to has to be perfectly cooked in the middle without any brown on the outside. Strange, eh? In fact, it’s so bad that I even make my own eggs in hotels…whenever they let me. The cook behind the egg station usually looks at me kind of funny, like, are you crazy lady, but then obliges. I wanted to try something different for Mother’s Day, so I created these mini casseroles made with steamed spinach, sauteed mushrooms, Parmesan cheese, an egg,  and drizzle of cream. They were lovely with whole wheat bread and a cappuccino. I’m working on the recipe and will it share later.

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Make Room for the Best Meat Loaf in Town

Posted on April 11, 2011

Whenever my family asks for meat loaf, this moist and delicious rendition, from Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today’s Mothers-to-Be, is what I serve. I load it with fresh herbs, and glaze it with a mixture of ketchup, molasses and seasoned rice vinegar. Mashed potatoes, baked potatoes, sweet potatoes and a green, such as broccoli or beans, are standard accompaniments, but get fancier if you wish (I love creamed spinach).

Leftovers are good cold with hit of Dijon mustard (or ketchup for son) in a sandwich made with robust whole grain bread, or alongside  a mixed green salad. Potato salad is awesome, too. I will post a recipe for a sublime classic American version soon, but come to think of it, my Austrian potato salad made with fingerling potatoes and chicken stock would be delicious as well. Good news: this meat loaf can be assembled up to 6 hours before baking, keep refrigerated. The baking time may increase by 10 to 15 minutes. Enjoy!

Best-Ever American Meat Loaf

Serves 10
Canola oil cooking spray for greasing the pan
Glaze
1/4 cup ketchup
1 tablespoon molasses
1 teaspoon seasoned rice vinegar
Meat Loaf
2 pounds lean ground beef (preferably chuck) or a meat loaf mix of pork, veal, and beef
2 large eggs, lightly beaten
2/3 cup thinly sliced scallions
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
1 teaspoon dried oregano
1 tablespoon Worcestershire sauce
2 teaspoons Dijon mustard
1 cup plain bread crumbs
1-1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper or a couple drops of Tabsaco sauce
1/2 cup plain low-fat yogurt or whole milk

  1. Preheat the oven to 350 degrees F. Line a large baking pan with foil and lightly grease it.
  2. To make the glaze, mix all of the ingredients in a measuring cup or a small bowl; set aside.
  3. To make the meat loaf, combine all of the ingredients in a large bowl and mix with a fork or your hands (wet your hands first to reduce sticking) until well blended. (See cooking tip below for checking the seasoning of the meat loaf mixture before baking it.) Form the meat loaf mixture into a large ball and transfer it to the baking pan. Using your hands, mold it into an oval-shaped loaf approximately 10 inches long and 2-1/2 inches high. Using the back of a spoon, evenly “frost” the meat loaf with the glaze.
  4. Bake for 1 hour and 25 to 30 minutes, or until completely cooked: an instant-read thermometer should read 160 degrees F, and the juices should run clear when the center of the loaf is pierced with a knife or skewer. Remove the meat loaf from the oven and allow it to rest for 15 minutes before slicing. The meat loaf will keep refrigerated for 3 days.

Cooking Tip: To check the seasoning before baking, spray a small skillet with canola oil cooking spray and cook about 1 tablespoon of the meat loaf mixture until well done. Taste the cooked meat and adjust the seasoning in the remaining meat mixture if necessary.

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Super Quick and Easy Chicken Curry Everyone will LOVE

Posted on December 8, 2010

chicken-curry1The title says it all. When this chicken is served, my nephew, the most picky eater I know, becomes a member of the clean plate club. I serve it for family dinners and when friends come to dinner.  It can be marinated overnight and stir-fried just before serving. It’s perfect with basmati rice (I’ll share tips for cooking basmati rice later) and a side of broccoli steamed then stir-fried with garlic. I’m getting hungry just thinking about it.

Quick and Easy Chicken Curry

Serves 6
2 pounds chicken breast, cut into ½-inch dice
2 red bell peppers, cored, seeded, quartered and cut into ¼-inch strips
2 medium sweet onions, halved and thinly sliced
2 tablespoons mild curry powder
2 tablespoons sugar
2 tablespoons vegetable oil
2 tablespoons fish sauce or soy sauce
6 scallions, trimmed and sliced into large pieces
1/3 cup chopped fresh cilantro
Freshly squeezed lime juice
Lime wedges for the table

1. Combine the chicken, red bell pepper, onion, curry powder, sugar, 3 tablespoons of the vegetable oil, and fish sauce in a bowl. Mix until well combined, then allow to marinate, covered and refrigerated, for at least 30 minutes, or overnight.

2. Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add half of the chicken mixture and half of the scallions and sauté for about 5 to 7 minutes, or until the chicken is cooked. Transfer the cooked chicken to a serving bowl and cover with foil to keep warm. Reheat the skillet, add the remaining chicken mixture and scallions, and repeat the procedure.

3. Garnish with the cilantro and a squeeze of fresh lime juice. Serve immediately, with lime wedges.

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Yummiest Turkey Burgers

Posted on November 9, 2010

turkey-burger

If you’re like me, you’re cutting back on red meat more and more. In my house, turkey or chicken burgers are replacing beef. These juicy turkey burgers will in fact, be served tonight on whole wheat buns with lots of  fresh lettuce, tomatoes, a bit of chopped red onion and a dab of mayonnaise. Roasted sweet potato wedges, a mixed green salad with balsamic vinaigrette, and a piece of luscious reduced-fat ricotta cheesecake with mango sauce will round out the menu. Can’t think of anything better right now. FYI, the turkey burger and cheesecake recipes come from Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today’s Mothers-to-Be. You don’t have to be pregnant to enjoy the delicious and healthy recipes. I have tons of friends who buy my book for their non-pregnant friends just for the recipes. Years ago, when I was doing a cooking demo-food tasting at Barnes and Noble Bethesda, I had two people (not pregnant) buy the book  after tasting the Noodles with Spinach, Red Bell Peppers and Sesame Dressing and my dessert staple,  Apple-Blueberry Granola Crisp.

Juicy Turkey Burgers

Makes 4 burgers
1 pound ground turkey
1/2 cup part-skim ricotta cheese
1/2 teaspoon salt
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1 tabelspoon freshly squeezed lemon juice
2 tabelspoons chopped fresh cilantro or parsely
1 tablespoon canola oil, or canola cooking oil spray

  1. Combine all of the ingredients except the canola oil in a bowl and mix until well blended. If the mixture is too pasty or sticky, add 1 tablespoon water. (Note: The consistency should be softer than a burger made with ground beef, but firm enough to hold its shape.) Divide the turkey mixture into four portions, form each potion into a patty, and place on a large plate.
  2. If panfrying, heat the canola oil in a large nonstick skillet over medium heat. If grilling, before preheating the grill, position a piece of foil over the grill rack and poke holes in it. (This will prevent the burgers from sticking to the grill and falling apart.) Just before cooking the burgers, generously spray the foil with canola oil cooking spray. Add the burgers to the skillet or grill and cook for 6 minutes, or until the underside is dark brown. Flip the burgers and cook on the second side for about 6 minutes, or until the center of the burgers is completely opaque and an instant-read thermometer inserted into the center (through the side of the burger) reads 165 degrees F.
  3. Remove from the skillet or grill and serve immediately.

Note: You can form the burgers, covered and refrigerated, up to four hours in advance. Ground chicken can be substituted for the turkey.

Approximate Nutritional Information:  Serving size: One 5-ounce turkey burger: Calories: 316 cals; Protein: 35 g; Carbohydrates: 3 g; Fat: 18 g; Fiber: 0 g; Sodium: 498 mg; Diabetic ExchangeL Fat 1, Meat (Lean) 5

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Calcium-and-Protein Powered Smoothies

Posted on June 8, 2009

smoothiesIt’s all about smoothies these days…and the choices are endless. I mean, just look in the grocery store and you’ll find shelves of smoothies that deliver extra protein, vitamins, antioxidants, calcium, and so on. Wish they’d invent one to get rid of wrinkles! You can give your own smoothies, either homemade or store-bought, a boost of calcium by whisking 1/3 cup pasteurized instant nonfat dry milk into 1-1/2 to 2-cups of liquid. This will add about 14 grams of protein and 500 milligrams of calcium (1/2 the recommended daily intake!) to your power drink. Moms with kids who need more calcium, take note.

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