Chopped “Liver” Spread

12 Apr 2009 6 Comments

by marisashealthykitchen in Vegetarian Recipes Tags: , , , , , , , , ,

If you are celebrating Passover I hope it is a great and liberating time for you! Here is a delicious recipe that my whole family loves to munch on during Passover and any time really. Great with matzoh during Passover or crackers the rest of the year.

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Chopped “Liver” Spread

Source: No Cholesterol Passover Recipes by Debra Wasserman and Charles Stahler provided by Vegetarian Resource Group (VRG.org).

  • 3 Tbsp. oil
  • 1/2 lb. mushrooms, chopped
  • 1 small onion, chopped
  • 1 cup chopped walnuts
  • Pepper and salt, to taste
  • 1 Tbsp. water

Sauté the mushrooms and onion for 8 minutes. Pour into blender or food processor, adding walnuts, seasonings, and water. Blend until smooth. Serve on matzo as a spread. Makes 1 cup

I would recommend using a food processor so it is still a little chunky and not too smooth. If you do over blend, no worries, it is still super good!

Pumpkin Veggie Soup

10 Apr 2009 Leave a comment

by marisashealthykitchen in Vegan Recipes, Vegetarian Recipes Tags: , , , , , ,

For me there is nothing better in the winter than tasty Hot soup to warm your body and your soul! Here is a great recipe adapted from hungrygirl.com that is really delcious and very low in fat and calories.

Pumpkin Veggie Soup

Ingredients:

  • 4 cups fat-free vegetable broth;
  • 1/2 cup canned pure pumpkin (or more, I put in around 1 cup – the more pumpkin the creamier the soup is)
  • 1 small zucchini
  • 1 1/2 cups chopped celery
  • 1 medium-sized red pepper
  • salt and pepper; to taste
  • optional add-ins: be creative…1/2 cup of any: corn kernels, black beans, onions, okra, scallions and/or salsa

Directions: Cut pepper and zucchini into large chunks. In a large pot, stir to combine broth and pumpkin. Add celery and cook on high heat. After a few minutes (once soup is hot but not yet boiling), add zucchini and peppers. Once soup has reached a boil, reduce heat to low. Simmer for 5 minutes, or until veggies are tender. Add salt and pepper, and dig in! Makes five 1-cup servings.

Delicious Meatloaf

10 Apr 2009 2 Comments

by marisashealthykitchen in Home Cooking Tags:

My husband loved this meatloaf! I don’t eat meat but I could tell it was going to be awesome!

Courtesy of Alton Brown.

20090117-meatloaf

Ingredients

  • 6 ounces garlic-flavored croutons
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • 1 teaspoon dried thyme
  • 1/2 onion, roughly chopped
  • 1 carrot, peeled and broken
  • 3 whole cloves garlic
  • 1/2 red bell pepper
  • 18 ounces ground chuck
  • 18 ounces ground sirloin
  • 1 1/2 teaspoons kosher salt
  • 1 egg For the glaze:
  • 1/2 cup ketchup
  • 1 tablespoon ground cumin
  • Dash Worcestershire sauce
  • Dash hot pepper sauce
  • 1 tablespoon honey

Directions

Heat oven to 325 degrees F. In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat. Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees. Combine the ketchup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

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