10/24/14 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview Edgardo Texidor, Corporate Trainer for Juan Valdez coffee. We talk Colombian coffee, the different types, how to make a great cup and how to taste coffee. We taste test with him, called a cupping session.
Dinner in MinutesAutumn Meat Loaf with Mashed Sweet Potatoes
A brown sugar and Dijon mustard glaze gives this meat loaf a sweet and tangy flavor. I find that using ground veal makes a light meat loaf. A secret to a quick-cooked meat loaf is to form it into small loaves on a baking sheet and to make sure your oven is at 400 degrees. Using a baking sheet instead of a meat loaf pan allows the hot air to circulate around the sides of the meat loaf.
The whole dish takes only 25 minutes to prepare. I like to use my microwave to save time and extra pots. The onion and mushrooms in the meat loaf and the sweet potatoes for the side dish can be cooked in a microwave oven. I’ve given stove-top instructions if you don’t have access to a microwave oven.
- Ground turkey can be substituted. Add 2 tablespoons plain bread crumbs if using ground turkey.
- Chopped or diced onion (used in the meat loaf) and green bell pepper (used in the mashed potatoes) are available in the produce department.
- To save washing another bowl, use the same bowl for the onion and mushrooms and then the potatoes.
- Preheat oven to 400 degrees.
- Prepare meat loaf.
- Microwave potatoes.
ENTREE: AUTUMN MEAT LOAF
Olive oil spray
1/2 cup diced or coarsely chopped red onion
1/2 cup coarsely chopped mushrooms
1/4 cup brown sugar
1/4 cup Dijon mustard
3/4 pound ground veal
1 egg white
Salt and freshly ground black pepper
Preheat oven to 400 degrees.
Place onion and mushrooms in a microwave-safe bowl and microwave on high 2 minutes.
For stove-top, heat a small non-stick skillet over medium-high heat and spray with olive oil spray. Add onions and mushrooms and sauté 3 minutes.
Mix brown sugar and mustard together. Add half the sugar and mustard mixture to the ground veal along with the onions, mushrooms and egg white. Blend well. Add salt and pepper to taste. Line a baking tray with foil and shape meat into 2 loaves about 5-inches by 3-inches. Bake 15 minutes. Remove from oven and spoon remaining sugar and mustard mixture as a glaze over both loaves. Return to oven 5 more minutes. Remove from oven and serve, spooning pan juices over each loaf. Makes 2 servings.
SIDE DISH: MASHED SWEET POTATOES
3/4 pound sweet potatoes
1 medium green bell pepper, coarsely chopped (1 cup)
1 tablespoon olive oil
Salt and freshly ground black pepper to taste
Microwave method: Wash potatoes, prick skin with a knife in several places, wrap in paper towel and microwave on high 5 minutes. Cut in half and scoop out flesh into a bowl and mash with a fork.
Stove-top method: Wash, peel and cut potatoes into 2-inch pieces. Place in a saucepan and cover with cold water. Cover with a lid and bring to a boil. Reduce heat and simmer 10 minutes. Drain. Mash potatoes.
Add green pepper to the mashed potatoes. Mix in oil and season with salt and pepper to taste. Makes 2 servings.
Here are the ingredients you'll need for tonight's Dinner in Minutes:
- 1 container diced onion or 1 red onion
- 2 ounces button mushrooms
- 3/4 pound sweet potatoes
- 1 container diced green bell pepper or 1 medium gr
- 3/4 pound ground veal
- jar Dijon mustard
- Olive oil spray
- Brown sugar
- olive oil
- black peppercorns
Linda Gassenheimer is the author of 20 books including her newest, The Flavors of the Florida Keys and Fast and Flavorful: Great Diabetes Meals from Market to Table. Follow Linda on Twitter: @LGassenheimer, Facebook: Linda Gassenheimer