Thursday, September 25, 2014

Mmmmm Meatloaf Cupcakes!

My Mother saw a meatloaf recipe online and mentioned them to me.  A few hours later, this was born.  Meatloaf cupcakes! Thanks to Betty Crocker who posted the basic recipe here.  I happened to have all ingredients except parsley (which I replaced with spinach) and real mashed potatoes which are hard to cook to the right consistency.  I used an easy to make powdered potatoes package for the "frosting."  As usual, I put my own spin on it.

Here is the recipe as I made it.  Get creative with your own recipe!

Meat Loaf

eggs, lightly beaten
lb ground turkey
cup panko crispy bread crumbs
red onion, finely chopped
cup coarsely chopped spinach
cloves garlic, finely chopped
cup ketchup
teaspoons Worcestershire sauce
Salt and pepper

For the garnish

Idahoan Mashed Potatoes, Four Cheese

Panko and Parmesan mixture (about 2/3 cup panko and 1/3 cup parmesan)


Spinach cut into thin strips (chiffonade)

Cherry Tomatoes

Shredded Cheddar


Tuesday, March 11, 2014

Thank You For This Gift

Today an extremely generous neighbor, and fabulous photographer, Diana Lundin,  shared a bounty of fruits and vegetables that she had on hand for a photo shoot.  She kindly shared this gift with me and some other lucky neighbors as she could not use the perishables all herself and she did not want such great food to go to waste.  Here is something special she did with real produce before, check out How to Make a Red Heart.

I hope it is OK to reveal that the wonderful fruits and vegetables came from Melissa's Produce I tell you this because this produce was incredible, both in quality and in variety.  There was honeydew, okra, pixie tangerines, chili peppers, baby bok choy, persian cucumbers, spaghetti squash, swiss chard, habanero peppers, yams, mint, chinese long beans, fresh dill, chives, apples, cumquats, ugli fruit, apricots, cabbage, carrots, rutebega, kale, green onions, rutabaga, and so much more!

I was given a variety of these organic delights for my family of food.
Eager to try the fresh ingredients, I quickly formed a dinner around what was in the selection.

The kids had a small taste of the apricot while I prepared the meal. 

Our entire meal came from this practical cornucopia with the exception of the marinara sauce for the spaghetti squash, not pictured.  That came from a party where we won treats for an Oscar related contest, so it was in fact, another gift. 

Our main dish was spaghetti squash cooked by roasting in the oven for 1 hour after piercing the skin with a fork a few times.  When it is done, you scoop out the seeds and then scoop out the strings of squash.  That's it, that is all you have to do.  Spaghetti squash is the secretly easy - special effects wow moment - of food.  This particular squash was big and delicious. The bowl pictured here is from only half of the squash and we even had a bit left over.
Next came the Ugli Fruit and the cumquats.  None of us had ever had Ugli Fruit before.  It peels easily like a large "Cutie" and tastes like a combination of citrus.  There was a tough fibrous bit that none of us ate, but the juice was incredible.  My daughter said it was her favorite fruit in the world and was greatly disappointed that we only had one.

The cumquats were tart and tangy and all were enjoyed.

These Kale chips were made with the most beautiful Kale I have ever seen.  Usually I get the Trader Joe's Kale in a bag, but this stuff was a whole different creature.  I selected 5 large leaves, washed them, dried them, sprayed them with olive oil, and seasoned them with 21 Season Salute from TJ's and a bit of salt.  I was very happy with the outcome.  It was crunchy, healthy, tasty, and let's face it, soooo LA.
Lastly, we had the honey dew.  Again, I only served half of it like the squash, because it was so big.  This honeydew was heavy on both the honey and the dew.  It was incredibly sweet and so juicy, had I had a glass under it while I opened it, I could have made myself a honeydew cocktail.
Look closer.  Doesn't it look great?
My daughter had to be reminded to try some of the other food as she was so in love with the honeydew.  She was not wrong, it may have been the best honeydew I have ever had.

It turned out to be a vegan feast, chock full of fabulous flavors, satisfying in every way.  I do not believe it could be healthier.  If I were counting Weight Watchers Points this meal may have counted up to zero.  Does marinara sauce have points?  What fortune!

In short, Diana is terrific for thinking of her neighbors and not letting this treasure go to waste,
Melissa's is terrific for hiring Diana and providing amazing excellent quality natural food, and G-d is terrific for putting my family in the position to receive this abundance.  I thank you all for this gift.

Thursday, January 30, 2014

Bread Machine Cornbread

I experimented with a Yogurt Cornbread in the Breadmaker.  It turned out sweet, more chewy than a non-yogurt cornbread on the sides, but pretty tasty, and pretty much like a sweet cornbread on the inside.  The flour on the edges are due to my breadmaker's quirks.  The reviews were positive, though.  After two helpings, my daughter said to post it!

2 Cups Flour
1 Cup Corn Meal
1/2 Cup Sugar
1 tsp Salt
1 Cup Plain Yogurt
2 TBSP Melted Butter
1/2 Cup warm water
1 tsp Yeast

Sunday, January 19, 2014

A Nice Welcome, Crème Caramel LA

Recently my family of food moved to a new place and lucky for me, I ours is not the only new family in the neighborhood.  As of the day I walked into Crème Caramel LA they had only been open 102 days.  This boutique bakeshop specializes in a creamy flan-like crème caramel custards.  The friendly face in the picture is Mike, who upon my entering the shop, evangelized these desserts and converted me from a casual passerby, to a true believer.  It was the tasting that did it.  He let me try flavor after flavor until I couldn't find any one I liked better than the ube pie.  The purple yam vegetable pie was something I had never tried before, but had I let my preconceptions stop me, I would have missed the best dish of all.

Before I checked out, I met the effervescent owner, Kristine, who told me a bit more about her cooking and the Filipino influenced sweets she serves.  I was impressed with her vision and am excited to have this innovative entrepreneur in this part of the San Fernando Valley.  I walked in expecting to pick up a small cookie, and left with an ube upside down pie, a baguette, and a box of "Unicorn Poop", a dolloped meringue rolled in multi-colored sugar, for the kids. 

Custard Dessert Bakery [coffee] [eats] [sweets] 
Hours: Tues.-Sun. 8a.m. – 4p.m. | Closed Mon. 
14849 Burbank Blvd, Sherman Oaks, CA 91411 
(818) 949-8352

Bookmark This Site