Fast, Comfort Food with a Difference
By: Pam Smith, RDN
Take the guess-work out of cooking and add in the fun, all from your own kitchen! Watch Pam cook this meal from April 2019 in a live recording in the P.S. Flavor!™ Cooking Club on Facebook at facebook.com/groups/psflavorclub. ((Find the video at Videos > Albums > Spring 2019.)
Want to get the flavors that make this meal magical? They’re all available at psflavor.com!
Blenditarian (n.) -- One who believes the mighty mushroom has meaty power to make meals more delicious, nutritious, and sustainable. - The Mushroom Council
Speedy Porcini Pepper Meatloaf
Yields: 4-6 Servings
Ingredients
Chipotle-Tomato Glaze, recipe follows
1/2 tablespoon extra virgin olive oil
1/2 small Vidalia or sweet onion, diced (about ¾ cup)
1/2 cup finely diced red pepper
2 cloves garlic, minced
1 tablespoon P.S. Flavor!™ Porcini Pepper
1 1/2 pounds lean ground sirloin (preferably grass-fed)
8 ounces Baby Bella or white button mushrooms, finely chopped (preferably roasted — recipe follows)
1 cup Panko breadcrumbs
2 eggs, beaten
1 teaspoon Worcestershire sauce
1/4 cup chopped cilantro
Cheesy Cauliflower, recipe follows
Adobo Green Beans, recipe follows
Method
Preheat oven to 400º F.
Spray a 12-well muffin tin with non-stick spray. Set aside.
Make the Chipotle-Tomato Glaze first, to be done when ready to glaze meatloaf.
Over medium heat, heat the olive oil in a non-stick skillet. Add the onion and red pepper to the skillet and sauté for a few minutes. Add the garlic and Porcini Pepper and stir for another 30 seconds to allow aromas to bloom. Remove the mixture from the heat.
To a large bowl, add the onion mixture, ground beef, ground mushrooms, Panko breadcrumbs, eggs, Worcestershire sauce, and cilantro, and mix thoroughly, taking care to not over mix everything. The last thing you want is a tough meatloaf!
Divide the meat mixture evenly among the 12 wells of the muffin tin.
Spoon a bit of the Chipotle-Tomato Glaze mixture on top of the meat. Place the tin in the oven and let bake for 15 minutes. Remove from the oven and spoon on a little more Chipotle-Tomato Glaze.
Return the tin to the oven and let bake for an additional 3-5 minutes, until a digital meat thermometer registers 155º F. Remove from oven and allow meatloaf to rest for 3-4 minutes.
Plate 2-3 meatloaf “muffins” per person with extra glaze, Cheesy Cauliflower, and Adobo Green Beans.
Roasted Mushrooms
Ingredients
2 teaspoons extra virgin olive oil
1 pound Baby Bella or white button mushrooms, cut in small dice if large, quartered if small
2 teaspoons P.S. Flavor!™ Porcini Pepper
Method
Place baking sheet pan in oven and preheat the oven to 400º F.
In a large bowl, mix together the olive oil, mushrooms, and Porcini Pepper. Spread in an even layer on the baking sheet. Bake on the middle rack of the preheated oven for 15 to 20 minutes, stirring every 5 minutes, until the mushrooms are tender and dry. They will reduce considerably in volume. Remove from the heat and allow to cool. Pulse in food processor fitted with the steel cutting blade until chopped fine (to the size of ground beef) but still retaining some texture. Makes 8 ounces or a little over a cup.
Chipotle-Tomato Glaze
Ingredients
2 cloves garlic, smashed
1/2 small Vidalia onion, diced
1 pepper from can of Chipotle Peppers in Adobo Sauce, seeded & chopped, along with 2 tablespoons of the adobo sauce
3-4 tablespoons P.S. Flavor!™ Chili Lime
1/2 cup apple cider vinegar
Large (29 oz.) can fire roasted diced tomatoes
Method
Put the onion, garlic, chipotle pepper, and adobo sauce into a large saucepan and lightly sauté over high heat for 1-2 minutes. Add the Chili Lime and mix well, then add vinegar, and then the tomatoes. Bring to a boil. Reduce the heat to medium, cover, and cook gently until the glaze is thickened, about 8-10 minutes.
Remove from the heat, and with an immersion blender, purée the mixture until smooth.
Cool, and then taste, adding additional Chili Lime as needed. Refrigerate remaining glaze up to 1 month.
Cheesy Roasted Cauliflower
Ingredients
1 medium head cauliflower — cut into bite-size florets (about 3–4 pounds cauliflower, prior to being cut, or 5–6 cups florets)
2 tablespoons extra virgin olive oil
1 1/2 tablespoons P.S. Flavor!™ Porcini Pepper
4 ounces reduced-fat cream cheese — at room temperature
1/4 cup nonfat plain Greek yogurt
2⁄3 cup freshly grated Gruyere — or similar melty, nutty, Alpine-style cheese, divided
1/4 cup finely shredded Parmesan cheese — divided
1/4 cup Panko breadcrumbs
3 tablespoons chopped fresh chives or scallions
Method
Place racks in the upper and lower thirds of your oven and preheat to 400 º F.
In a large bowl, toss the cauliflower florets with the olive oil and Porcini Pepper. Transfer the cauliflower to the baking sheet and spread into an even layer. Keep the bowl handy. Bake the cauliflower on the lower rack for 15 minutes, until the florets are tender and begin to brown. Stir the cauliflower, spread it back into an even layer, and place it on the upper rack to continue cooking until the end of its baking time, another 5 minutes or so, until easily pierced with fork.
In the same bowl that you used to toss the cauliflower, beat together the cream cheese and Greek yogurt until combined. Stir in 1/3 cup Gruyere cheese and 2 tablespoons Parmesan cheese.
Remove the roasted cauliflower from the oven and dollop the cream cheese mixture over the top. Sprinkle with the remaining 1/3 cup Gruyere and 2 tablespoons Parmesan. Return the pan to the upper third of the oven and bake until the cheese is melted and gooey, about 5 minutes. Add the bread crumbs and turn the oven to broil. Broil until golden on top, 1 to 3 minutes. Do not walk away; watch carefully to make sure the cheese and breadcrumbs do not burn. Remove from the oven and sprinkle with fresh chives. Serve hot.
Adobo Green Beans
Ingredients
1 cup lower sodium chicken stock
2 teaspoons P.S. Flavor!™ Adobo Kitchen, plus extra to sprinkle on when serving
12 ounces green beans, washed and snipped at ends
2 teaspoons extra virgin olive oil
Method
Add chicken stock and Adobo Kitchen to a medium pot. Add green beans and drizzle with olive oil.
Cover and bring to a boil on high heat, then turn heat to medium high. Cook 7-9 minutes till done. Remove from heat.
Grocery List
MEAT
1 1/2 pounds lean ground sirloin, look for grass-fed
DAIRY 2 eggs
4 oz. reduced-fat (lite) cream cheese
1/4 cup nonfat plain Greek yogurt
5 oz. freshly grated Gruyere - or similar melty, nutty, Alpine-style cheese
2 oz. finely shredded Parmesan cheese
PRODUCE 1 small Vidalia or sweet onion
4 cloves fresh garlic
1 red pepper
1 bunch cilantro
1 pound Baby Bella or white button mushrooms
1 medium head cauliflower (or 5-6 cups cut florets)
Fresh chives
12 oz. green beans
MISCELLANEOUS 1 large 29 oz. can fire roasted diced tomatoes
1 can Chipotle Peppers in Adobo Sauce
CHECK YOUR PANTRY FOR Extra virgin olive oil
Panko breadcrumbs
Worcestershire sauce
Lower sodium chicken stock
Apple cider vinegar
Nonstick cooking spray
P.S. FLAVOR!™ SPICES
Porcini Pepper
Chili Lime
Adobo Kitchen
Prep Sheet
EQUIPMENT Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoons or silicone spatulas
Medium bowl
2 large bowls
Sauté pan
1 large (12-well) muffin tin
Sheet pan
1 large pot with lid
1 medium pot with lid
Immersion or stand blender
Food processor (fitted with cutting blade)
Digital meat thermometer
Pot holder
Tasting spoons
Serving plates
PRE-PREPPED INGREDIENTS 1 small Vidalia or sweet onion, diced (about 1 1/2 cups)
1/2 cup finely diced red pepper
4 cloves garlic, 2 minced and 2 smashed
8 oz. Baby Bella or white button mushrooms, chopped fine and preferably roasted, see recipe
2 eggs, beaten
1/4 cup chopped cilantro
1 pepper from can of Chipotle Peppers in Adobo Sauce, seeded and chopped
1 medium head cauliflower, cut into bite-size florets (5-6 cups florets)
3 tablespoons chopped fresh chives or scallions
12 ounces green beans, washed and snipped at ends
INGREDIENTS TO HAVE READY
1/3 cup extra virgin olive oil
3 1/2 tablespoons P.S. Flavor!™ Porcini Pepper
3-4 tablespoons P.S. Flavor!™ Chili Lime
1 tablespoon P.S. Flavor!™ Adobo Kitchen
1 1/2 pounds lean ground sirloin (preferably grass-fed)
1 1/4 cups Panko breadcrumbs
1 teaspoon Worcestershire sauce
Large (29 oz.) can fire roasted diced tomatoes
1/2 cup apple cider vinegar
2 tablespoons of adobo sauce from can of Chipotle Peppers in Adobo Sauce
4 ounces reduced fat cream cheese, at room temperature
1/4 cup nonfat plain Greek yogurt
2/3 cup freshly grated Gruyere, divided
1/4 cup finely shredded Parmesan cheese, divided
1 cup lower sodium chicken stock
Watch this meal come to life here: