On the one hand, we have the tried-and-true, always good, always satisfying, favorite old standbys. And on the other, healthy foods (meaning potentially ugh-shudder stuff) are bombarding us from all directions, relentlessly determined to jerk us into a guilt trip and onward toward a new, modern appr
oach to appropriate food choices/food consumption.
It shouldn’t have to be an either-or choice, should it? Why then, so often, is it?
Is it possible to juggle the two and mesh cooking healthy with still showing up at the table bearing gobble-good, people-pleasing concoctions?
Well, frequent Forum helper-outer Terry Brundage put this exact culinary puzzle to the test a while ago and tells us, “Here’s a recipe for a healthy cabbage soup. My office had a healthy lunch a few weeks ago and I brought this soup. People seemed to enjoy it.”
Terry goes on to say, “Here is another healthier recipe with ground turkey for a meatloaf. My daughter-in-law Becca served this to us for dinner a few months ago, and I have made it several times since that dinner. I have a ground-beef meatloaf recipe that I have used for many years, but now this is my favorite. I use fresh red and yellow bell peppers, chopped, instead of the roasted red peppers, and I serve it with a barbecue sauce.”
Now, for healthy but tasty, too, let’s follow Terry’s lead and make:
Healthy cabbage soup
1 teaspoon olive oil
1 large sweet onion, chopped
2 ribs celery, sliced
1 red pepper
1 zucchini
Garlic to taste
2 cups water
1 can (15 ounces) diced tomatoes
1 can (15 ounces) tomato sauce
1 can (14.5 ounces) chicken broth
4 cups coleslaw mix
1 teaspoon Italian seasoning
1 teaspoon salt
1 tablespoon brown sugar
2 cups fresh leaf spinach
1/2 teaspoon hot pepper sauce (optional)
In a large saucepan, pour in olive oil, add onion and celery and cook until soft. Meanwhile, chop the red pepper. Quarter zucchini lengthwise, then slice crosswise into bite-size pieces. Mince garlic.
To the same saucepan, add 2 cups water, tomatoes, tomato sauce, broth, coleslaw mix, Italian seasoning, salt, red pepper, zucchini and garlic. Bring to a boil, reduce to simmer and cook 12 minutes. Stir in the brown sugar, spinach and, if used, the hot pepper sauce. Cook until the vegetables are tender, approximately 2 more minutes.
Turkey meatloaf
11/2 pounds ground turkey (most packages come closer to 1 pound, which turns out fine)
1 small yellow onion, chopped
1/2 cup Italian bread crumbs
1 egg, beaten
1 cup grated Parmesan cheese
2 tablespoons Dijon mustard
1/2 cup chopped parsley
1 jar (7 ounces) roasted red peppers, cut in 1/2-inch pieces, OR fresh red and yellow bell peppers, chopped
Salt and pepper to taste
Barbecue sauce
Combine all ingredients in a large bowl, mixing thoroughly. Shape into a 5-by-9-inch loaf pan. Bake at 350 degrees for 75 to 90 minutes or until there is no trace of pink when tested for doneness. Serve with barbecue sauce.
Makes one 5-by-9-inch meatloaf.
The next Forum will appear in Wednesday’s Good Life section.
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