Tag: meatloaf

Cook the baked eggplant meatloaf – Italian Cuisine

Cook the baked eggplant meatloaf


Meatloaf Eggplant it is a perfect second course for all occasions, from a daily dinner to a special occasion! There are different variations with meat, with eggs, with a stringy heart or without. The salt and pepper baked eggplant meatloaf he is vegetarian, or rather vegan! To prepare it you need neither eggs nor meat! It is one of those few recipes that gains the right to enter the home cookbook: easy to prepare, tasty and healthy to eat!

The salt and pepper baked eggplant meatloaf it is made with a moist mixture of eggplant, almonds and linseed, enriched with flavor with garlic, onion, parsley and tomato paste. It is a versatile recipe, a second of tasty, healthy and complete vegetables that you can serve at the table hot, warm or cold, cut into slices, it is also easy to take to a picnic or lunch break at work

Have I convinced you? This salt and pepper baked eggplant meatloaf deserves just the tasting! Try it now!

How to prepare baked eggplant meatloaf

1) Prepare the dough for the baked eggplant meatloaf. Peel and mince thegarlic and the onions; heat 2 tablespoons of oil in the casserole and brown them over low heat. When they are wilted, add to the pan the tomato concentrate which you will have diluted in a large glass of water. Stir and cook the mixture, always on a low heat, until it thickens. Finely mince the almonds in the mixer. Add them to everything, dilute the mixture by adding 1-2 ladles of hot water, stir again and continue cooking for another 5 minutes, stirring constantly.

2) Assemble the eggplant meatloaf. Wash and check eggplant. Cut into slices about 5 mm thick, scalded in salted boiling water, drain and squeeze well in a cloth to remove excess water. Combine the eggplant and the tomato mixture parsley chopped. Embed on bread crumbs and i flax seed and mix well. Rule of salt is pepper.

3) Cook and serve the eggplant meatloaf. Arrange the mixture on a sheet of greased baking paper with a drizzle of oil, shape it into meat loaf, sprinkle it with oil and turn it to grease it well from all sides. Wrap and close it with candy, fixing the ends with kitchen string. Place the foil in the pan and put it in the oven to 200th; cook the Meatloaf of eggplant for 30 minutes. Take it out, let it cool and remove the bag; serve the baked eggplant meatloaf warm or cold, cut into slices.

Tuna meatloaf, potatoes and anchovies – Italian Cuisine

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The Tunafish balls It is a simple and delicious recipe. An excellent alternative to the classic meatloaf very tasty and prepared with a few easily available ingredients. It is a second practical dish that you can prepare in advance and keep in the refrigerator until lunch, you can serve it hot or cold, you can also decide to take it on a trip or in an office already cut into slices. It is suitable for everyone … the perfect recipe for children to eat fish!

There are more ways to cook the Tunafish balls, Salt and pepper in this recipe it is baked in the oven making it golden on the outside and soft on the inside. Tuna, boiled potatoes, parmesan, breadcrumbs are the main ingredients of the traditional dish but if you want to make it even more delicious, you just need to add capers, anchovies and olives as suggested in this appetizing Salt & Pepper target.

How to prepare tuna meatloaf, potatoes and anchovies

1) Lessa le potatoes in salted water for about 40 minutes. Scholale, let them cool, peel them and crush them with a fork, leaving some whole pieces; put them in a bowl and add the tuna chopped and drained from the preservation oil.

2) Add the aromatic mince (parsley, thyme), 30 g of grated Parmesan cheesethe salt and a sprinkling of pepper. Combine 1 tablespoon of bread crumbs and bind with 2 eggs; work the dough with dampened hands to mix all the ingredients well until the mixture is compact and homogeneous. If necessary, add more Parmesan.

3) With hands moistened give the mixture a cylindrical shape; gently pass the meatloaf obtained in the beaten egg and sprinkle it evenly with plenty of breadcrumbs. Finally, place it in one baking tin greased with 3 tablespoons ofextra virgin olive oil.

4) cook the Meatloaf in oven already hot a 180 ° for 30 minutes about. Turn it halfway through cooking with the help of 2 scoops, being careful not to break it. Bake and let the Tunafish balls, slice it and serve after flavoring it, if you like, with a generous grinding of pepper.

If you want to make your tuna meatloaf more appetizing

1758101) After having boiled, peeled and crushed the potatoes, put them in a bowl and add the capers, the aromatic mince (parsley, thyme), le black olives coarsely chopped and le anchovies chopped.

2) Drain the tuna from the preserving oil, mince it and add it to the potatoes. Add 30 g of grated Parmesan, 1 tablespoon of breadcrumbs, a pinch of salt and bind with 2 eggs; work the dough with dampened hands to mix all the ingredients well until the mixture is compact and homogeneous. If necessary, add more Parmesan.

3) With your hands moistened, give the mixture a cylindrical shape; gently pass the meatloaf obtained in the beaten egg and sprinkle it evenly with plenty bread crumbs. Finally, place it in a baking pan greased with 3 tablespoons of oil and add the shallots cut into regular wedges.

4) Put the Tunafish balls in a preheated oven at 180 ° C and cook for about 30 minutes. Turn it halfway through cooking with the help of 2 scoops, be careful not to break it. Take it out of the oven, let it cool, slice it and serve after flavoring it with a generous grinding of pepper. It is also excellent cold, accompanied by some sauces.

Asian Farro Medley with Salmon

Farro, shiitake mushrooms, and snap peas are sauteed with ginger, garlic and spices and served with wild salmon marinated with honey, lemon and soy sauce. Not only is this dish absolutely delicious, it’s also high in protein, omega-3’s and is ready in about 30 minutes.

I’ve been getting requests for more farro recipes. If you haven’t tried farro, it’s a wonderful ancient grain with a nutty texture that is usually found in health food stores. I buy the pearled variety which takes only about 20 minutes to make, and I actually prefer it over brown rice, especially since it’s ready so quick. If you can’t find farro, you can use brown rice or barley in it’s place.

Asian Farro Medley with Salmon
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 1/3 cups + 1 salmon fillet • Old Pts: 8 • Points+: 10 pts
Calories: 403 • Fat: 8 g • Carb: 55 g • Fiber: 7 g • Protein: 30 g • Sugar: 8 g
Sodium: 701 mg  • Cholesterol: 55 mg

Ingredients:

  • 1 tbsp honey
  • 1 1/2 lemons, juice of
  • 1/2 tsp garlic powder
  • 3 tbsp soy sauce, reduced sodium
  • 14 oz wild salmon fillets, cut into 4 pieces
  • 1 cup pearled farro
  • 1 tbsp oyster sauce
  • 1 clove crushed garlic
  • 1 tbsp sambal chili paste
  • 7 oz sliced shiitake mushrooms
  • 1 tbsp fresh ginger, finely minced
  • 1 cup snap peas
  • 1/2 cup sliced scallions, divided
  • 1 tbsp black sesame seeds

Directions:

Mix honey, juice of half a lemon, garlic powder, and 1 tbsp of the soy sauce in bowl.  Add salmon to marinade and set aside in refrigerator up to 30 minutes turning once after 15 minutes; reserve the marinade.

To prepare the farro – add farro with 3 cups of water to sauce pan.  Boil on medium high, covered.  Lower heat to medium low and allow to cook for 15 to 20 minutes, or according to directions on package. If any water is left, drain and set aside.

While the farro is draining, in a large non-stick skillet, add te remaining ingredients: 2 tbsp soy sauce, oyster sauce, remaining lemon juice, crushed garlic, and Sambal Chili Paste.  Add mushrooms, ginger, snap peas, 1/4 cup scallions and cook on medium heat for 5 minutes. Add the farro and toss with the vegetables.

Meanwhile, heat a nonstick skillet on medium heat sprayed lightly with cooking spray, remove salmon from marinade but do not discard, cook salmon 2 minutes on each side then add the marinade, cover and cook on low heat 5 minutes. Serve the vegetables and farro in a dish and top with salmon, remaining scallions and sesame seeds.

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