Meatloaf

Growing up, I never understood why people didn't like meatloaf.

Then, I realized their meatloaf wasn't anything close to what I called "meatloaf" in my home. Even the first time I made meatloaf for Brian, he instinctively ran to fridge to grab the ketchup and was ready to douse the dish. Luckily, I was able to stop him! Disclaimers: this meatloaf recipe 1) is not a brick with a squiggly, red ketchup line or lines on it and 2) it is delicious.

Our family's recipe for meatloaf is stuffed with peas, mozzarella and ham. Yes, it is a little difficult to prepare, and there are multiple steps, but once you get the hang of forming the loaf, it's a great meal that you'll love.

Ingredients:
Beef Mix
1 1b ground beef (I use 90:10)
3 eggs, beaten
1 cup parmigiano, grated
1/2- 3/4 cups bread crumbs, seasoned
salt and pepper for taste
Stuffing
1 cup of frozen peas
1/3 onion diced
1/2 cup mozzarella cheese
1/8 lb deli ham, sliced thin (can omit)




Step One:
Using your hands, mix beef, eggs, parmigiano, salt and pepper. Gradually, add bread crumbs to mix. You are looking for a meatball mix consistancy; the mixture should be still moist but able to hold its form.

Before                                   After

Step Two:
Meanwhile, saute onion and peas.

Step Three:
Roll some aluminum foil. Flatten meat mixture to about a half inch in thickness.

Step Four:

Layer ham on to mixture. 

Step Five:

Layer sauted peas and onions. 

Step Six:

Layer shredded mozzarella. 

Step Seven (The hard part):

Fold the two ends of the mixture, using the foil to help lift the meat. Press the sides and ends together.

Step Eight:

Gingerly place in baking dish and cook for 30-35 minutes at 350F. 

mmm, meatloaf!!! 

Step Nine: 

Slice and enjoy!!

look how the peas, cheese, and ham just melt into the loaf! 

Quick Dinner

Have you ever seen this in the store, and not know what to do with it?

This is already prepared polenta. All you need to do is slice and reheat that simple! When making from scratch, polenta is cornmeal that has been boiled. You can stop at this step and eat like a porridge or thicker like a mash. Most times, it is cooled in a baking dish to set and then baked or fried. This is a great alternative for your starch side, simply heated in skillet and sprinkle some parmigiano, or as I prepared below as a lasagna casserole; instead of pasta, try polenta.

Step One: Slice polenta.

Step Two: Layer with cheese and sauce. Here, I had made a meat sauce (see I did NOT call this gravy; that goes on a turkey). 

Step Three: Bake at 350F until top is golden. About 25 minutes.

Step Four: Enjoy!! 

Desparately Seeking Seaweed (Snack)

I was in my local Trader Joe's looking for one of my all time favorite snacks, "Oriental Rice Crackers." When the cashier asked,"Did you find everything you're looking for?" I responded,"You know, I couldn't find the Oriental Rice Cracker snack." He rang and called out,"Two bells!" - code for customer can't find random item they don't need. The courier came to answer the request but explained that the item has been discontinued. Bummer.  

The name rings with gastronomical cultural misappropriation, and I've always known of this snack as "Oriental Rice Crackers" though the snack originates in Japan. When I was a child, I'd sit watching afternoon cartoons with my Taiwanese neighbors snacking on these sweet, crunchy, savory delights; I even had my mother going to international stores buying them for me. They are easier to find now (Costco has their own Kirkland variety too), but the convenience of having them readily available at Trader's was a binge snacker's dream.

To the naysayers of sushi or anything enrobed in seaweed, you'd be surprised that you've probably eaten it unknowingly.  Carrageenans and agar are seaweed extracts that are used as thickening agents in things from toothpaste to ice cream to skin creams.  Yum!

Over the past few years, seaweed has entered the "super food" craze, where you can easily find roasted seaweed packs in your regular grocery stores aisle. So why has it entered the super food realm? For starters, seaweed is rich in iodine, which is essential in regulating thyroid hormones. Our bodies need iodine in order to properly regulate thyroid hormones. Often, the foods we eat aren't rich in the element. If you've switched out regular table salt for fancy pink himalayan or hawaiian smoked black sea salt, you've most likely lost your iodine source. In the 1920, the government mandated iodine be added to table salt. This was to reduce the problem of hypothyroidism, a condition in which the thyroid gland doesn't produce enough thyroid hormone. Even moderate hypothyroidism symptoms can include fatigue, muscle weakness, and even worse, goiters (the swelling of the thyroid).

If you're not so interested in this high impact iodine food, yogurt and strawberries have iodine too, just not in the same quantity.

Seaweed's other health benefits include being a source of potassium and calcium. In addition, the introduction of seaweed can balance acidic diets, since it is a good source of magnesium.  Many of the foods we eat are either very acidic or when our body breaks them down, they create acidic compounds, so the introduction of seaweed can keep our diet pH in check. Also, research suggests seaweed can also help regulate estrogen and estradiol levels.

There are three types of seaweed: red, brown, and green, all belonging to the algae family. My favorite cracker in the mix is wrapped in nori, the type of seaweed used to wrap sushi (red algae).

When you order miso soup, the delicate dashi is prepared with dried kelp (brown algae).

 If the idea of eating seaweed is still strange, spirulina (green algae) supplements are an excellent source of a complete protein, containing all the essential amino acids needed for your diet.