I swam today. I was gung ho yesterday and both swam and went for a walk. We've been having nice weather and I'm loving the extra hour of daylight now! Besides getting a new swimsuit, I recently got some new walking shoes. My past three pairs of walking shoes were given to my by my mom, and they were already broken in. This must have sort of spoiled my feet, because my ankles are quite ouchy since trying to break in my new walking shoes. I can't wait until this "ouchy"ness is gone and it seems to be a little better.
I've been busy working on my Ephesians Bible study which I like. It's taking a lot of determination and good time management for the homework part. This is the first Precept Bible study I've really participated in. Covering the Precept Study selected Bible book text, from a lot of different angles, keeps you immersed in the scripture you're studying, and really seems to help it sink into your mind, even if it's scripture you're familiar with.
I made a good tofu and ground turkey meatloaf this weekend. I love meatloaf! I thought the texture and taste was a lot like regular meatloaf. It had a mild but good flavor. My mom said it was good but she'd prefer it with more meat and less tofu. Here is the recipe if you're interested. This recipe is kind of random, since I decided to put a little of my piquant homemade BBQ sauce in it. Instead of the BBQ sauce you may want to try adding some Italian tomato paste, more Worcestershire sauce, or dry soup mix.
Ground Turkey & Tofu Meatloaf
1 tube ground turkey (I think approximately 1 lb.)
14 oz. extra-firm tofu in water, prefrozen & thawed
1/3 cup instant milk
about 3/4 cup water
1 egg
2-3 tbsp. of my piquant homemade BBQ sauce
3/4 cup rolled oats
8 dashes of Worcestershire sauce
2 cloves garlic pressed
1 small-medium onion, microwaved whole
vegetable oil spray
Slice tofu into 6 large cubes and try to squeeze all the water out of the tofu. Place tofu in a large bowl and crumble it. Add ground turkey and mix well. Blenderize water, instant milk, egg, Worcestershire sauce, BBQ sauce, onion and garlic. Add to tofu and meat mixture. Mix well. Add rolled oats (just enough for the right consistency). Place in a pan which has been sprayed with vegetable oil. Shape meatloaf (about 2 1/2-3 inches thick, for quicker cooking). Bake uncovered in 350F preheated oven for about 45 minutes or until done.
Showing posts with label tofu. Show all posts
Showing posts with label tofu. Show all posts
Monday, March 9, 2009
Monday, February 23, 2009
Casserole of Baked Beans, Potatoes & Beef
A few months ago I found some casseroles made with pork n' beans or baked beans, ground beef & potatoes which sure sounded good. I thought something like this might be good to help me curb my recent fast food cravings. I've haven't eaten any fast food recently. Go me!
I love Angus ground beef, which is on sale, and I decided to extend the wonderful Angus beef flavor with tofu, which also makes it low fat and economical. Tofu absorbs flavors really well and often tastes like meat, depending on how it's prepared.
This makes a large casserole, but you could half the recipe. I cooked this with canned no added salt tomato sauce & navy beans because I really watch sodium in my diet. I tried to give it that great baked bean flavor though. I like this recipe a lot! It's a pretty involved recipe but fun and it would be great for times when you're bored and want
something to do.
Casserole of Baked Beans, Potatoes & Beef
1 lb. ground chuck, browned and drained of fat (try Angus beef when you can find it on sale)
14 oz. extra-firm tofu, prefrozen, defrosted, squeezed dry & crumbled
1 slice cooked bacon, crumbled
3 lbs. russet potatoes in jackets, microwaved & sliced in 3/4 - 1 inch rounds
1 Tbsp. olive oil
2 15 oz. cans navy beans, bean broth reserved
2 8 oz. cans tomato sauce
1 onion, peeled and microwaved whole
1/2 green bell pepper, cut in strips and microwaved
3 cloves garlic, pressed
2 Tbsp. Worcestershire sauce, or to taste
1 Tbsp. spicey brown mustard
2 Tbsp. molasses
1 dash Tabasco
about 1 Tbsp. cumin
1/4 tsp. or so paprika
dried parsley, generously
dried mustard, sparingly
salt to taste
vegetable oil spray
Add to blender tomato sauce, onion, bell pepper & bacon, blending after each ingredient added. Pour into a large pot sprayed with vegetable oil spray. Add reserved bean broth, 1 cup of water, garlic, Worcestershire sauce, Tabasco, molasses, brown mustard, dry mustard, spices and parsley. Simmer slowly for 5-10 minutes. Add beef and simmer for 1-2 minutes. Add tofu and simmer for 5 minutes. Add salt to taste ( I usually like a lot of pepper but this didn't even taste like it needed pepper). Remove from heating element and cover with lid.
Spray a large rectangular pan (about 11 x 15 1/2 x 1 3/4 inches deep) with vegetable oil spray. Add olive oil to coat pan. Line pan with potato rounds. Sprinkle lightly with salt and dried parsley.
Add beans to beef mixture. Adjust seasonings. Pour bean mixture over potatoes and bake in 350 F oven for 30-40 minutes. It's okay if there's a little juice in the pan that hasn't absorbed into the casserole yet. Cover with foil after removing from oven (or before if top of casserole dries out or browns too quickly). Serve (tell everyone it's better if they cut up their potatoes) & enjoy!
I love Angus ground beef, which is on sale, and I decided to extend the wonderful Angus beef flavor with tofu, which also makes it low fat and economical. Tofu absorbs flavors really well and often tastes like meat, depending on how it's prepared.
This makes a large casserole, but you could half the recipe. I cooked this with canned no added salt tomato sauce & navy beans because I really watch sodium in my diet. I tried to give it that great baked bean flavor though. I like this recipe a lot! It's a pretty involved recipe but fun and it would be great for times when you're bored and want
something to do.
Casserole of Baked Beans, Potatoes & Beef
1 lb. ground chuck, browned and drained of fat (try Angus beef when you can find it on sale)
14 oz. extra-firm tofu, prefrozen, defrosted, squeezed dry & crumbled
1 slice cooked bacon, crumbled
3 lbs. russet potatoes in jackets, microwaved & sliced in 3/4 - 1 inch rounds
1 Tbsp. olive oil
2 15 oz. cans navy beans, bean broth reserved
2 8 oz. cans tomato sauce
1 onion, peeled and microwaved whole
1/2 green bell pepper, cut in strips and microwaved
3 cloves garlic, pressed
2 Tbsp. Worcestershire sauce, or to taste
1 Tbsp. spicey brown mustard
2 Tbsp. molasses
1 dash Tabasco
about 1 Tbsp. cumin
1/4 tsp. or so paprika
dried parsley, generously
dried mustard, sparingly
salt to taste
vegetable oil spray
Add to blender tomato sauce, onion, bell pepper & bacon, blending after each ingredient added. Pour into a large pot sprayed with vegetable oil spray. Add reserved bean broth, 1 cup of water, garlic, Worcestershire sauce, Tabasco, molasses, brown mustard, dry mustard, spices and parsley. Simmer slowly for 5-10 minutes. Add beef and simmer for 1-2 minutes. Add tofu and simmer for 5 minutes. Add salt to taste ( I usually like a lot of pepper but this didn't even taste like it needed pepper). Remove from heating element and cover with lid.
Spray a large rectangular pan (about 11 x 15 1/2 x 1 3/4 inches deep) with vegetable oil spray. Add olive oil to coat pan. Line pan with potato rounds. Sprinkle lightly with salt and dried parsley.
Add beans to beef mixture. Adjust seasonings. Pour bean mixture over potatoes and bake in 350 F oven for 30-40 minutes. It's okay if there's a little juice in the pan that hasn't absorbed into the casserole yet. Cover with foil after removing from oven (or before if top of casserole dries out or browns too quickly). Serve (tell everyone it's better if they cut up their potatoes) & enjoy!
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