Turkey Meatloaf on the menu for the busy home cook

The first three months of this year seem like a blur and we're almost done with half the year. Time flies when you're busy and even when you're not. I took some time off earlier this year to take care of myself and thought I'd spend some time writing, but that went out the window, however it's time to get back to the basics of my writing, about food.

Today I published a modified version of Turkey Meatloaf, you can click on the link to see it in detail. It's simple and a very large recipe that is great, already written as a double recipe - eat one and freeze the other loaf - give it a try. Hubby doesn't like Worcestershire (I could never quite say that word) so I substitute his with A-1 sauce. I've tried other brands but for some reason he likes the A-1, hmmm I wonder if I put some of the Aldi brand steak sauce in his bottle if he'll notice. Shhhh, he doesn't read this blog so I could get away with it - ha. I digress. - ml

Check out my recipes at: Orlando Cooking Examiner

Hawaii Style Pickled Mango

A while back someone on Facebook asked for a pickle mango recipe. My mom used to make tons of pickle mango and sold it by the roadside with other food and craft vendors along the pine groves in Waimanalo. Those days are long gone, however the memories of picking and peeling green Chinese variety mangos from friends, relatives, neighbors and strangers who had too many mangos fall to the ground during the harvest season, it's hard to forget this sweet/tart treat loved by islanders.


Since it's hard to find the type of mangos that aren't stringy or perfectl firm and green here on the East Coast of the US, I haven't made any pickle mangos. When I lived back home in Hawaii, it was easy to get it already made from most grocery stores or in package snack isles of any convenience mart, so I had to dig through my mom's cookbooks and found a simple recipe that one could use most anywhere with common ingredients and of course some green mangos. 

See the pictures below, the mangos need to be green to create this delightful pickle. The second picture shows mangos that are half-ripe, when they start turning colors of yellow, red it's too late - just leave those on the counter to enjoy the softer, sweet flesh for later.

Green Mangos perfect for making pickle mango

Ripe Mangos from Hawaii

Here's mom's simple recipe for Hawaii style Pickle Mango


Ingredients:

• 6 cups water
• 4 cups brown raw sugar
• 2 cups white vinegar
• 3/4 cup Hawaiian or rock salt
• 2 tbsp. red food coloring (or you can leave it out but it's not real Hawaii version of pickle mango without the red food coloring!)
• Wash, peel and slice the mangos to about 1"x3" pieces

Directions:

• Mix all the ingredients and boil until the sugar and salt dissolves.
• When liquid is cool, add the mangos.
• Store in glass jars.
• Optional and very tasty: add seedless Li Hing Mui (Chinese dried cherry seeds - can be found on Amazon if you're not in an area that readily sells Chinese snacks)
• Wait a few days for it to marinate in the refrigerator (if you can)
• = 'onolicious (delicious)

 
Mahalo (thanks) mom!

I found another pickle mango recipe on this site and photo below by Pomai. 

This recipe also posted on examiner and adapted from: More of Our Favorite Recipes, Sixth Edition 1969. Published by Maui Home Demonstration Council, Wailuku, Maui, Hawaii. Formed by Maui County Women's University Extension Clubs.

Check out my other recipes at: Orlando Cooking Examiner

Sus' Easy Crockpot Salmon Chowder

Here's a yummy looking dish from fellow techie, blogger and my guest contributor: Sus Schmitt

Sus: No, I don’t eat much fish. Even with my Norwegian background, I’m not much of a fish eater. Grandpa Nils would be in shock. (He was raised in a small fishing community.)  I love salmon recipes, though, especially this salmon chowder.

The original recipe is from Taste of Home. Here’s how I prepare it in a Crockpot (slow cooker) with slight variations to make the chowder lower fat, but just as tasty. Also, since this variation is cooked in a Crockpot, I cut back on the seasonings a bit.

Salmon Chowder, photo courtesy of Sus Schmitt

First, I plan to bake the salmon for dinner one night.  I just sprinkle 2/3 of a large filet with mesquite seasoning and bake it for 20 minutes at 350 degrees or until the fish is no longer dark pink.  I save the unflavored 1/3 of the cooked salmon for chowder one or two days later.

Ingredients:

On your chowder-making day, turn your Crockpot to high and add:

• 1 can (14-1/2 ounces) chicken broth
• 1 cup diced, raw, unpeeled red potatoes
• 1 cup shredded carrots (I use the store-bought shredded carrots and cut them up a little finer)
• 2 tablespoons butter
• ¾ teaspoon salt
• ¼ teaspoon pepper
• ½ teaspoon dried dill weed

Sauté in a little olive oil:

• ½ cup chopped celery
• ½ cup chopped onion
• ½ cup chopped green bell pepper (you could try a red bell pepper)
• 1 minced large garlic clove

Add the vegetables to the Crockpot and cook at least 2 hours.

Thirty minutes before serving, turn the Crockpot to low and add:

• 1 can (14-3/4 ounces) cream-style corn
• ½  cup half-and-half cream
• 1 ½ cups reduced-fat milk
• 1-3/4 to 2 cups fully cooked salmon chunks with fat and skin removed

Yields 8 servings. Serve with or without cheese crackers.

This chowder also is delicious as a leftover, so don’t worry about making 2 quarts of it. (I served it to a visiting friend several months ago. She was quietly worrying as I dished up “fish soup” for lunch, but one sip won her over.)

About Sus Schmitt

Sus Schmitt serves as a Technology Ministry Developer for Women’s Resources at Cru. Her goal is to equip Campus Crusade for Christ staff to have more effective ministries through learning technological skills. Her main medium to do this is through her blog, eQuipping for eMinistry.  Sus also maintains a personal site, Mike and Sus.org and an evangelistic site, The Sovereign.  You can find her on Facebook, YouTube, Twitter, Google+, and Pinterest. Sus is enjoying her new role as a “nana” to a cute, little boy.

Julie's Blueberries. Pancakes. Maple Syrup oh my!

Here's a great breakfast surprise from fellow blogger and guest contributor: Julie Sanders

Photo by Julie Sanders

Last Sunday, sleepy-eyed Andrew followed his nose into the kitchen and asked, “How many are you making, Mom?”
“The whole batch.”
“Just for us?”
“Yep.”

His smiles and hugs expressed his delight.

Andrew’s my youngest, and is always ready to eat.  His older brothers were gone for the weekend, and Dad had already left for church.  It was just the two of us at table this morning.

We both ate till full, our taste buds tingling with a burst of blueberry tartness, mellowed by maple syrup warmth.

I delighted in Andrew’s enjoyment.  A simple offering, eagerly enjoyed.  This mama’s heart brimmed.

As a mom of three boys, I man the food-gates in our home.So in an attempt to find a nourishing, taste-appealing way to feed them – without going broke in the process – I discovered the treasure of Sue Gregg’s Blender Batter recipes.


These Sunday morning gems originated with her.

Blueberry Blender Pancakes

adapted from Sue Gregg’s  An Introduction to Whole Grain Baking

• 1½ cups cultured milk (buttermilk, thinned plain yogurt, or plain kefir)
• 2 T. melted butter or olive oil
• 1 t. vanilla extract
• 1 cup uncooked brown rice
• ½ cup uncooked rolled oats

Place all the above ingredients in a blender; blend at highest speed for 3-5 minutes.  Cover the blender and let stand at room temperature for several hours or overnight.

• 2 t. baking powder
• ½ t. baking soda 1 t. salt, to taste

Sift the above ingredients through a small strainer into a small bowl.  Set aside.

In the morning, just before baking, add to the blender:

• 1 egg
• 1-2 T. coconut flour OR 3-4 T. all-purpose flour as needed to thicken. 

Blend on highest speed for 1-3 minutes. Then, briefly blend in leavening and salt.  Assist with rubber spatula if needed.  Do not over mix.

Photo by Julie Sanders

Rinse off a couple handfuls of fresh blueberries.  Set close by to where you will be cooking the pancakes.

Grease griddle or skillet if needed and heat till water sizzles when sprinkled.  Pour about ¼ cup batter on griddle and quickly drop 3-4 blueberries in each pancake.  With a spoon, lightly cover each berry with additional batter.  This keeps them from cooking too quickly and burning when you flip your pancakes.

When pancakes start to firm up and bubble in the middle (about 1-2 minutes), carefully flip to other side.  Cook on second side about 1 minute.  Transfer to a cookie sheet while you cook the rest of the batter.  I like to cover my cooked cakes with a hand towel to keep them warm.

Serve with butter, warm maple syrup and some bacon on the side. Enjoy!

Read more by Julie as she writes about learning,life, and love on her blog, Along the Way, at www.thesandersplanet.com

Make Your Own Dry Adobo Mix: Recipe Seasoning for All Things!

Make your own Adobo Dry Mix

In Hawaii if someone said "Adobo chicken" it was usually a Filipino food that has vinegar in it and very 'ono (delicious in Hawaiian language). However, when I moved to Florida, there's a Latin dry mix called Adobo, in many varieties. I found that making my own mix from a combination of trial and error - this is a keeper. I put it on a lot of different foods as my regular go-to seasoning that I mix a batch up and then store it in an air tight jar and place some in a shaker bottle for daily use. The seasoning usually lasts up to six months but I use it so often I need to make a new batch every couple of months. Enjoy!

Adobo dry rub is used to season meat, poultry, fish or whatever you love to season. You can customize the recipe by adjusting the ingredients based on the spices you prefer.

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients:

• 4 Tablespoons Kosher Salt


• 2 Tablespoons Mrs. Dash


• 6 Tablespoons Garlic Powder


• 4 Tablespoons Dried Oregano


• 2 Tablespoons Turmeric Powder (or can use Sazon premix with turmeric for color)


• 2 Tablespoons Onion Powder


• 1 Tablespoon Ground Black Pepper


• 1 Tablespoon Cumin - dry ground

Preparation:

Mix ingredients together and store in an airtight container for up to 6 months.

Serves: Makes about 1 1/4 cups of seasoning.

Copyright 2013 mLehua