Cook’s Corner

Apple lends moisture, sweetness to meatloaf

 

Soup

Thai Chicken Vegetable Soup

You can substitute 1/2 pound cleaned shrimp, or julienne tofu for the chicken, adding after the coconut milk. Make a heartier meal by adding 12 ounces (raw weight) cooked rice noodles or angel hair pasta. Garnish with snow peas, bean sprouts, julienne radishes and/or chopped peanuts.

1 tablespoon vegetable oil

1 medium carrot, peeled and cut into 2-inch matchstick-thin strips (about 1/2 cup)

1 medium red pepper, cut into 2-inch matchstick-thin strips (about 1 1/2 cups)

1 cup sliced mushrooms (shiitake, oyster, cremini)

32 ounces Swanson Thai Ginger Flavor Infused Broth

2 cups shredded cooked chicken

14-ounce can unsweetened coconut milk

2 tablespoons lime juice

2 tablespoons chopped fresh cilantro

Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrot and pepper and cook for 5 minutes or until tender-crisp, stirring occasionally. Stir in the mushrooms, if desired.

Add the broth to the saucepan and heat to a boil. Reduce the heat to medium-low. Stir in the chicken and cook for 5 minutes or until the chicken is hot, stirring occasionally.

Stir in the coconut milk and cook until the mixture is hot and bubbling. Stir in the lime juice and cilantro just before serving. Makes 5 servings.

Source: Adapted by Linda Cicero from Campbell’s Soup

Per serving: 323 calories (67 percent from fat), 24 g fat (16 g saturated, 5 g monounsaturated), 50 mg cholesterol, 19 g protein, 10 g carbohydrate, 3 g fiber, 662 mg sodium.


Dessert

Man Catcher Brownies

30 caramels, unwrapped

2/3 cup evaporated milk, divided

15.25-ounce box German chocolate cake mix

1/2 cup unsalted butter, melted

3/4 cup semisweet chocolate chips

1/2 cup chopped pecans or walnuts

Heat oven to 350 degrees and line the bottom of a 9-by-13-inch pan with parchment paper. Melt caramels with 1/3 cup of the evaporated milk in a small saucepan, stirring occasionally; set aside.

Stir cake mix, melted butter and remaining 1/3 cup evaporated milk to form a dough. Press 1 1/3 cups of the dough into an even layer in prepared pan. Bake until puffed but not done, about 7 minutes. Remove from oven and pour caramel sauce evenly over the top. Sprinkle chocolate chips over caramel.

Top with remaining dough, crumbled into bits. Sprinkle with nuts and return to the oven. Bake until brownies are puffy and set, 10 to 11 minutes more. Cool completely and cut into squares. Makes 16.

Source: Adapted by Cook’s Corner from Amy Westerman, Ladies Home Journal, February 2014.

Per brownie: 313 calories (38 percent from fat), 14 g fat (6.8 g saturated, 3.4 g monounsaturated), 19.6 mg cholesterol, 3.9 g protein, 47.6 g carbohydrate, 1.4 g fiber, 331 mg sodium.


Main dish

Apple Meatloaf

1 pound lean ground beef

1 cup grated fresh apples

Salt and pepper to taste

1/2 cup chopped onion

1/4 cup chopped green pepper

1/2 cup seasoned breadcrumbs

2 eggs, slightly beaten

1/2 cup tomato juice

Topping:

1 tablespoon brown sugar

1/4 cup ketchup

Heat oven to 350 degrees. Combine meatloaf ingredients, and pat into a 9-inch loaf pan. Bake, uncovered, 1 hour. Mix topping ingredients and spread over loaf. Bake 10 minutes more. Let rest 5 minutes before cutting. Makes 8 slices.

Source: Linda Cicero’s Cook’s Corner.

Per slice: 172 calories (39 percent from fat), 7.3 g fat, (2.8 g saturated, 3 g monounsaturated), 83 mg cholesterol, 14.2 g protein, 11.7 g carbohydrate, 0.9 g fiber, 215 mg sodium.


Sleuth’s Corner

Q: I am trying to find a recipe for a very old dessert called Milk Slop Pie. It doesn’t sound very appealing but my grandmother made this when I was a kid and it was delicious. My mother says it was made with milk that was close to turning and was often their supper during the Depression.

Ken D.


S.A. asked for help replicating an apple meatloaf recipe her 95-year-old dad remembered that had come with Saladmaster cookware in the late 1960s. Readers suppled quite a few recipes, though none were credited to Saladmaster. I created the recipe here incorporating tips from many sources, but was particularly inspired by a recipe from Maria Karlen, who credits Cora Loveless.

For those who think apple is a curious ingredient for meatloaf, Julie Harwood explains that it “adds moisture and just a hint of sweetness.”

Jimmy Woods of Wilmington, N.C., says he started adding finely chopped apple when he switched from using ground beef to ground turkey. “The apple really helps keep it from going dry on you,” he said.

T.P. says she quit eating veal for ethical reasons and began replacing it in traditional beef-pork-veal meatloaf mix. “I added the apple instead in the same proportion as the meat and it was just as good.”

Recipes from Danielle Frommer of Miami and Elizabeth Menser of Sugarloaf Shores use applesauce, while others grate the apple. If you use applesauce you may want to cut back on the tomato juice in the recipe here.

Valentine’s Day

Cook’s Corner readers love doctored cake-mix recipes, so I had to pass along this sweet and easy find from the latest issue of Ladies Home Journal. This brownie, made with German chocolate cake mix augmented with caramel and pecans, would be perfect for your Valentine.

Tried and New

I usually make my own stock, but on a busy day recently I ran into the store to grab a couple of cans to make soup for dinner and discovered something new: Swanson has introduced asceptic cartons of broth in enticing global flavors.

I tried the Thai ginger and used the recipe here to turn leftover chicken into a memorable meal. The broth had a hint of heat and was fully infused with ginger, lime and soy. It would be great for poaching fish. The Thai broth is vegetarian. The line, introduced late last year, also includes Chinese Hot and Sour and Mexican Tortilla, and retails for about $2.78.

Send questions and responses to LindaCiceroCooks@aol.com or Food, The Miami Herald, 3511 NW 91st Ave., Doral, FL 33172. Replies cannot be guaranteed.

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