Mother's Day Lunch

Individual Meat Loaves
adapted from
Ina Garten

Ingredients nocoupons

• 1 tablespoon good olive oil
• 2 1/2 cups chopped yellow onions
  
• 1 teaspoon chopped fresh thyme leaves
• 1 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons Worcestershire sauce
• 1/3 cup canned chicken stock or broth
• 1 tablespoon tomato paste
• 2 pounds ground chuck (81 percent lean)
• 1/2 cup cooked brown rice
  
• 2 extra-large eggs, beaten
• 1/2 cup ketchup (recommended: Heinz)

Directions

Preheat the oven to 350 degrees F. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly. In a large bowl, combine the ground chuck, onion mixture, rice, and eggs, and mix lightly with a fork. Don't mash or the meatloaf will be dense. Divide the mixture into 6 to 8 portions and shape each portion into a small loaf on a sheet pan. Spread about a tablespoon of ketchup on the top of each portion. Bake for 20 to 30 minutes, until the internal temperature is 155 to 160 degrees F and the meat loaves are cooked through. Serve hot. Serves 6 to 8.

Sweet Potato Casserole
adapted from Eating Well

Ingredients

• 2 1/2 pounds sweet potatoes (3 medium), peeled and cut into 2-inch chunks
• 2 large eggs
• 1 tablespoon canola oil
• 1 tablespoon honey
• 1/2 cup almond milk
• 2 teaspoons freshly grated orange zest
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt, or to taste

Topping:

• 1/2 cup brown rice flour
• 1/3 cup packed brown sugar
• 4 teaspoons frozen orange juice concentrate
• 1 tablespoon canola oil
• 1 tablespoon EVOO
  
• 1/2 cup chopped pecans (1 3/4 ounces)

Directions

Place sweet potatoes in a large saucepan; cover with lightly salted water and bring to a boil. Cover and cook over medium heat until tender, 10 to 15 minutes. Drain well and return to the pan. Mash with a potato masher. Measure out 3 cups. (Reserve any extra for another use.)

Preheat oven to 350°F. Coat an 8-inch-square (or similar 2-quart) baking dish with cooking spray.

Whisk eggs, oil and honey in a medium bowl. Add mashed sweet potato and mix well. Stir in milk, orange zest, vanilla and salt. Spread the mixture in the prepared baking dish.

To prepare topping: Mix flour, brown sugar, orange juice concentrate, oils in a small bowl. Blend with a fork or your fingertips until crumbly. Stir in pecans. Sprinkle over the sweet potato mixture.

Bake the casserole until heated through and the top is lightly browned, 35 to 45 minutes. Serves 10 (1/2 c. servings).

Lemon Roasted Broccoli

Ingredients

• 2 lbs. broccoli florets
• 2 tbs. EVOO
• 2 tbs. lemon juice
• 3/4 tsp. garlic salt

Directions

• Toss broccoli in EVOO and lemon juice. Spread on baking sheet and sprinkle with garlic salt. Roast in 400 degree oven for 8 to 10 minutes. Serves 6.

The Complete Meal...



Dessert...my mother LOVES chocolate!

Brownie Tart
recipe courtesy
of Ina Garten

Directions

• 6 tablespoons (3/4 stick) unsalted butter
• 3 1/4 cups (20 ounces) semisweet chocolate chips
• 3 extra-large eggs
• 1 cup sugar
• 1 tablespoon instant coffee granules
• 1/2 teaspoon pure vanilla extract
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1 cup (4 ounces) chopped walnuts
• 2 to 3 tablespoons heavy cream

Grease and flour a 9-inch tart pan with removable sides. Preheat the oven to 350 degrees F.

Melt the butter in a bowl set over simmering water. Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts. Set aside to cool completely.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, coffee, and vanilla on medium-high speed until light and fluffy, about 3 minutes. Stir in the cooled chocolate. In a medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips, and the walnuts. Fold the flour mixture into the batter until just combined. Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack). The inside will still be very soft. Cool to room temperature before removing the sides of the tart pan.

Melt the remaining 1/4 cup of chocolate chips with the heavy cream and drizzle on the tart.

• Note: This recipe is not gluten or dairy free. I made it for my family to enjoy!
  

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