Lean Cuisine Recall, Here's a Safe, Healthy Alternative

A couple of days ago, Nestle Prepared Foods began receiving complaints from consumers in Minnesota, South Dakota, and Wisconsin, that they had found hard plastic in the Lean Cuisine frozen spaghetti and meatball dishes. As a result more than 10,000 pounds of Lean Cuisine frozen spaghetti and meatball dishes have been recalled.

This recall really got me thinking, and it really hit home to me that we have become a race of people where many rely on frozen dinners, and other microwavable convenient dishes as opposed to days-gone-by where women created meals from scratch consistently.

In my thinking about this, I remembered the time in Hong Kong when we got our very first microwave oven. For quite some time, we had heard people raving about the microwave and how convenient it truly was. So finally, my parents broke down and bought us one.

We tried it to heat left overs up, and it was amazing! Soon, Mum decided she was going to take this microwave to a whole new level and cook a meal in it!

My Dad and older sister were out of town on business, and so that meant that Mum and I were home alone for dinner.

She grabbed two chicken legs and seasoned them nicely, and then popped them on the glass plate (without anything underneath!). She put it on to cook for 15, then 25, then 35 minutes, and still this chicken was not cooking. After a combined time (opening and closing it at each time point) of almost two hours and Mum complaining that it is much faster cooking the "old fashioned way" compared to "this", we suddenly smelled a ghastly stench - there really is no other word to describe it! And began to see the microwave "cavity" filling up with a putrid smoke.

Mum rushed to stop the cooking process and opened the door to the microwave, which only let out the incredible stench that flooded into the kitchen, amongst smoke. And there, laying on the glass plate were our uncooked chicken legs, with a black tar oozing out of them.

They had cooked so long that the bones and surrounding meat had dissolved into a black tar that stuck to the glass plate like a super glue, never to be removed again. While the outside was still as raw as when Mum took them out of the fridge.

That was the end of that microwave, and Mum and I bundled ourselves in to a taxi headed for the closest restaurant.

It took Mum several more years before she would use a microwave again, in earnest. To this day, when she has something in the microwave, she never moves too far away from it "just in case" and keeps an eagle eye on the "process" inside the microwave cavity. And no item  is ever placed directly on to the glass plate without something under it... ever!

After that "disaster", we returned back to the way we had always done things, frozen meats were taken out in advance and placed on the counter on a plate to thaw slowly. Foods were cooked from scratch, and microwaveable dinners never even considered.

So, when I learned of the recall of the Lean Cuisine Spaghetti and Meatballs, it did not really phase me because it did not affect me. But the more I thought about it, the more I thought about what I would do in substitute if what I had enjoyed eating, that was part of a diet plan, would be removed from me? And so I came up with this recipe for a light alternative that can be used over pasta according to your diet plan.

Happy Cooking, Happy Eating!


Ingredients:

1/2 lb ground turkey meat
1 large egg white, beaten slightly with 1 tsp water
1 TBSP fresh parsley, chopped finely
1 TBSP fresh basil, chopped finely
1 TBSP fresh oregano, chopped finely
1/2 TBSP fresh thyme, chopped finely
1 clove garlic, mashed
1 slice whole wheat bread, ground to coarse crumbs
Pinch of chicken powder
Salt and Pepper to taste
Olive oil for frying

1 medium onion, diced
4 cloves garlic, chopped
1 can whole peeled tomatoes in juice, chopped coarsely
1/4 cup low-sodium chicken stock
2 carrots, peeled and diced
1 celery stalk, diced
2 fresh tomatoes, diced
6 button mushrooms, diced coarsely
2 TBSP fresh coriander, chopped
Salt and pepper to taste
Olive oil for cooking

Choose whole wheat spaghetti
Parmesan cheese, optional


1. In a bowl, mix together the turkey meat, egg, parsley, basil, oregano, thyme, garlic, bread crumbs, chicken powder, salt and pepper and mix together very well. Form into 2" balls and cook in a hot oiled (olive oil) frying pan, until browned on all sides. Remove from heat.

2. In a cooking pot, pour a small amount (approx 1/2 tsp) olive oil and bring to heat. Add the onions and cook until they are translucent.Add the garlic and cook until the aroma of the garlic wafts through the air.

3. Add the canned tomatoes, fresh tomatoes, carrots, celery and chicken stock to the pot. Bring to a boil and then reduce to low and simmer for 20 minutes (covered - ensure liquid remains).

4. Add the turkey balls to the sauce and cover and cook an additional 10 minutes (stirring occasionally).

5. Add salt and pepper for taste and add the mushrooms. Cook for 3-5 minutes, then add the coriander for last minute of cooking, stirring the pot to incorporate it through.

Serve over whole wheat spaghetti and 1/4 - 1/2 tsp fresh Parmesan sprinkled over top.


Serves: 4 smaller portions

Pan-Seared Duck with Blueberry Glaze

Many years ago, I enjoyed a succulent pan-seared duck breast at a restaurant in Hong Kong. As someone who grew up eating duck as a main-stay at any Chinese meal, it was not one of those unfamiliar tastes to me. What was different about this pan-seared duck breast, was that it was made in a European manner. Then, adding to it blueberry sauce, it cut out any gaminess in the flavour, and actually enhanced the flavour of the marriage between poultry and fruit.

I have long enjoyed fruit with poultry, even liking roast chicken with a dollop of strawberry jam. Its not too far a cry from turkey and cranberries.

Ingredients:
2 tsp salt
1 tsp fresh ground black pepper
1 1/2 TBSP dried thyme leaves
1 TBSP crushed dried rosemary
2 TBSP vegetable oil
1 TBSP butter
4 boneless duck breast halves
2 pints fresh (or frozen) blueberries
1/2 cup water
1/2 cup apple juice
1/2 white sugar
1 jalapeno pepper, finely chopped

1. Rinse the duck breast halves and pat dry. Rub the spice blend onto both sides of the duck breasts.
Preheat a large skillet over medium-high heat, when the pan is hot put in the vegetable oil and butter.
Immediately place the duck breasts in the pan, skin and fat side down. Do not move the duck breasts until the skin is deep brown, about 5 minutes.
Turn the breasts and cook until the internal temperature of the thickest part is 160 degrees F (71 degrees C) for well done. Remove the duck from the pan and place on a plate, covered with foil to rest for 5 minutes to ensure the juices settle and remain in the meat.
2. Stir together the blueberries, water, apple juice, sugar, and jalapeno in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until the mixture has reduced to the consistency of syrup, about 10 minutes.
Over a bowl strain and stir the blueberry mix through a colander so that you have a clear glaze.

Slice duck on an angle. Pour a small amount of the glaze on a plate and arrange duck breast over top.

Fresh asparagus makes a lovely accompaniment vegetable with this dish.

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                        Pan-Seared Duck With Blueberry Glaze
                       
                   

Shepherd's Pie (with Vegetarian Alternative)

As I sat pondering what to make for dinner looking at photos of friends frolicking in the snow back East, my heart was turned to wanting comfort food. While we may not be covered in snow here in the Southwest, it is still cooler, and tonight we are heading in for a "cold-front". Can you imagine, we're only going up to 55*F tomorrow! Brrrrrr! Yes, I know my friends and family elsewhere are laughing at me now.

Looking in the fridge, I collected a mishmash of ingredients in my head and my mind immediately went to Shepherd's Pie.

Memories of this yummy dish came flooding back as I remembered being a little girl and loving the thick meaty filling topped by creamy, buttery mashed potatoes, and a crispy topping. Some places enabled the crispness of the topping with bread crumbs, while others added to the flavour by making the top au gratin. Either way, I loved it.

It was not until cooking classes in high school that I made my first shepherd's pie. As I grew up in a mixed-race home in Hong Kong, and "English" food did not make too much of an appearance, even with a mother who was part English; it was not something that was made or served at home.

Over the years since I first made Shepherd's Pie, I have created my own version. Historically, it is made from left over lamb, and is pretty much a chop suey of what is in the fridge/pantry.

As it is traditionally made with lamb, when it is made with beef, it is considered to be Cottage Pie. I have only ever made it with beef, but adding chunks of lamb or ground lamb does intrigue me, and next time I make a trip to my halal butcher, I'll pick some up to try it out.

In the UK, many will make a Sunday night roast leg of lamb. The left overs will be cut up into chunks and mixed with the left over veg (and some fresh added), then popped into a pan and covered with a thick layer of mashed potatoes. This truly is a perfect left-over dish. 

I love this dish because not only does it grab nicely to your belly and comforts the soul, but there is always enough left over for lunch the next day, and left overs are always best the following day, in my opinion anyway.

Ingredients:
1 - 1 1/2 lbs ground beef (or mix ground and cubed lamb)
1 lb potatoes, washed, peeled and quartered.
1 large onion, diced
2 cloves garlic, minced
1 cup carrots, diced
1 cup frozen peas
1/2 packet brown gravy mix, mixed according to directions
Pepper to taste
Salt (optional)
1 tsp Worchester Sauce
1 stick butter, softened
1/2 cup milk or heavy cream
1 tsp salt

1. In a heavy saucepan, fry meat until cooked through thoroughly. Drain but do not rinse.
2. Fry onions in the heavy sauce pan until cooked, add garlic. Once the aroma of the garlic wafts up, add the meat back to the pan and stir together well. Add carrots and peas. Add the gravy mix, pepper, and Worchester Sauce, and salt (if using). Stir well to combine everything and then remove to an oven proof dish and set aside.
3. In a separate pot, boil the potatoes until cooked right through (inserting a fork will go in smoothly). Drain and mash potatoes with butter and milk (or cream). Add salt and whip well. Carefully spoon half the potatoes over the meat mixture and smooth out. "Dollop" the remaining half on top and spread unevenly, leaving the top looking rustic. (Alternatively, add the entire amount of potatoes and spread using a fork and then decorate making swirls on top of the potatoes)

NB At this point, you can sprinkle bread crumbs or grated cheese over top.

Put pie into a preheated 350*F oven for 30 - 45 minutes. The top should be browned nicely.

You can serve with a side salad.

Vegetarian Option

I have several friends who are vegetarian, and who often ask me how they can create the same dish in a vegetarian manner. With that in mind, I'd like to offer an alternative for all of my readers who are vegetarian.

1 lb beans  ~ when I have made this, I have done it with a mix of canned kidney beans and garbanzo beans [chickpeas]. I rinse them in a colander to remove the thick starchy liquid.
1 cup lentils, boiled and drained
1 onion, diced
2 cloves garlic, minced
1/2 cube vegetable stock
1 cup frozen peas
1/2 cup carrots, diced
1 cup chopped spinach
Salt and pepper to taste

1/2 lb potatoes, washed, peeled, and quartered
1/2 lb sweet potatoes, washed, peeled, and cut into chunks
1/2 cup soy milk (or regular milk)
1/2 cup vegetable ghee (or regular butter)
1 tsp salt

1. Fry onions until golden brown. Add garlic and when the aroma wafts up, add the vegetables. Crumble the vegetable cube over and cook through.
2. Boil the lentils until cooked through, add the drained and rinsed beans and mash together. Add this to the vegetable mix and mix together well, add salt and pepper to taste. Place in a oven safe dish smooth out and set aside.
3. Boil the potatoes until cooked through. Drain and mash together with soy milk and softened vegetable ghee. Add salt to taste. Spread over the bean and vegetable mix in the same way as the regular pie.

Cabbage and Mince Meat

Growing up, my Mum used to make a particular dish that the family has enjoyed and which could easily be termed as "comfort food". It is a recipe that was shared to her by a Singaporean lady many years ago.

For many years Mum would say that she made it because it was the easiest thing to make and fast also. Often times, Mum would come home later from shopping or afternoon tea with her girlfriend, and making this dish was fast and easy. But I also think that she knew that it was so well loved by all of us, and she knew that it was the best way to get me to eat veggies as a kid.

I still make this dish when I am pressed for time, and... When I am in desperate need of comforting memories of home.

In the UK, Australia, and Hong Kong, we refer to ground beef as mince meat, and is not to be confused with the fruit minced meat that is used at Christmas-time in minced pies.


Cabbage and Mince Meat (Ground Beef)

1 head cabbage, sliced very thinly (middle hard “stalk” removed)

 1lb ground beef

1 onion, sliced thinly

3 cloves garlic, sliced (on the round)

1 TBSP Maggie Seasoning
½ tsp Chicken Powder
1/16 cup of water
1 TBSP vegetable oil
2 tsp Sesame Oil
1 tsp black pepper

Method:

1.    Heat oil in a pan until smoking hot, add the onions and cook until glassy, then add the garlic and cook until the fragrance of the garlic is released

2.    Add a handful of shredded/sliced cabbage and cook until wilted, pull the cabbage mix to one side of the pot and add another handful of cabbage to the other side of pan, pull the cooked/wilted cabbage over top of the fresh cabbage and add another handful of cabbage to the open area; there should be enough cooked/wilted cabbage to “pull” the new fresh cabbage under so that it’ll cook. Keep this method up until all the cabbage is in the pot

3.    Pull the cabbage to one side of pot, leaving a space to add some of the beef. Push the cooked cabbage over the beef, and create another space, add more beef. Go to the side of the pot and create a space adding the last of the beef.

4.    In a bowl, add the chicken powder and water and mix, add to the cabbage and beef mix and mix together very well.

5.    Add the Maggie and pepper and mix the pot until the beef is well combined and cooking well.

6.    Add the sesame oil and cover and cook for about 15-20 minutes on low-medium heat

Serve with steamed rice

TIP: My Mum often fried an “omelet” and laid it over the top of each serving as an added bonus.



Omelete

2 large eggs
1 tsp light soy sauce
1 tsp sesame oil
1 tbsp water
¼ tsp chicken powder
1 tsp toasted sesame seeds
1 green onion, sliced
½ tsp grated fresh ginger

1.    In a bowl, beat eggs with all ingredients very well until the egg mix is frothy
2.    Heat oil in a pan until smoky and then add the egg mix, to make an omelet (do not fold over), but turn over when underside is golden brown

Serve over cabbage and minced meat

Cantonese Chicken’s Feet

Growing up in Hong Kong, it was very often the occasion to go to Dim Sum for lunch. A traditional Dim Sum is when you are seated (often rather haphazardly, and sometimes at a table with complete strangers as there is not enough room for a table of your own), and trolleys of delicious food (sometimes called hor d'oeuvres-style) are pushed around by women. The atmosphere is very loud, plates thrown across a table by harried-waiters getting them set before the next patrons are walked over to the table.

Lunchtimes are not a quiet affair in Hong Kong, especially in the restaurants serving Dim Sum.

One of my Mum's favourite dishes was chicken feet... otherwise known as Phoenix Claws in the West. This was often met by stares by other patrons, and nervous laughter of the serving girls, as they waited to see a white woman put a chicken foot in her mouth, and delicately remove the meat from the bone, while IN the mouth, and then elegantly spit out the bones!







It has also become one of my most favourite Dim Sum treats also... in the "main course" arena that is.

In Chinese this is known as Fung Jao






Ingredients

1 pound chicken feet (about 1 dozen)
1/4 cup sugar
1 1/2 quarts oil
2-inch piece of fresh ginger
3 pieces star anise

For the marinade:
2 cloves garlic, finely minced
3 tablespoons black bean sauce
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon Shao-xing rice wine, sake, or vermouth
2 tablespoons sugar
1 teaspoon finely ground white pepper
1 ounce dried red chile pepper, broken up, or 1 jalapeño, sliced

Method

1. Wash feet thoroughly in cold water. With kitchen shears, clip off the toenails.

2. Very carefully dry each individual foot, so as to minimize the splattering of oil later on. Place the feet in a dry bowl and toss to coat with the sugar. The sugar will help the feet to brown in the oil.

3. Bring the pot of oil to 300°F. If you do not have a candy thermometer, test the oil by dropping in one chicken’s foot. The feet should take approximately 5 to 8 minutes to reach a light golden brown color. Every few minutes, very carefully move the feet around with a metal tong, to promote even frying.

4. Have ready a large bowl of ice water. As soon as the feet are done frying, remove them with a metal tong and immediately plunge them into the bowl of ice water. At first, the feet will float on the surface, but eventually they will soak up the water and sink into the bowl. Let sit for ten or so minutes. You will notice that the feet will start to puff up, looking very wrinkled and bloated.

5. Bring a pot of water to boil and add toss in the ginger and star anise. Add the feet and simmer for 1.5 to 2 hours. The feet will be very tender and engorged by the time they are done cooking.

6. During the last half hour of simmering, combine all the marinade ingredients in one medium bowl. Gently mix the simmered feet with the marinade, and let cool before refrigerating. Marinade the feet overnight, or for up to twenty-four hours. The next day, steam the feet along with their marinade for fifteen minutes, using a bamboo steamer or a metal insert. Serve piping-hot.

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I LOVE chicken feet and found this recipe here: http://www.seriouseats.com/recipes/2009/08/cantonese-chicken-feet-jalapenos-black-bean-sauce-dim-sum-recipe.html

Middle Eastern Style Meat Pie

Part of my heritage is Turkish, and growing up in Hong Kong, my family always made food a HUGE priority and eating different foods from around the world was a big thing in our family.

I have also strong ties with Australia, and anyone who has lived/been there, would know about the Aussie Four 'N' Twenty meat pies, eaten with tomato sauce (ketchup for those who are not familiar with the Aussie terminologies); a favourite to eat on a cool day at the footy match burning our fingers and tongue on the ooey gooey goodness that is inside.


















So what I decided to do was marry up the two ideas of meat pie and Middle East and created this Middle Eastern-style meat pie.

The "crust" is very unique as there is no flour, but it has a really nice floured texture to it.

So try it out, and let me know what you think and how you like it.

1lb ground beef
2 cups #2 Bulgar wheat (washed and soaked)
1 cup cilantro
½ cup mint leaves
1 green onion
1 lemon, juiced
½ cup vegetable oil
6 cloves garlic
3 TBSP ground cumin
2 TBSP sumac
2 tsp Salt
Dash Pepper

3 TBSP of the mix above
¼ cup vegetable oil
½ cup tahini sauce
1 tsp salt


1. Chop the cilantro, mint and green onion coarsely and pop into Magic Bullet; add garlic, lemon juice, oil, cumin, sumac, salt, pepper – blend together
2. In a bowl, put in the Bulgar wheat, beef, and the sauce (reserve 3 TBSP in the Magic Bullet cup) – mix together with hand until very well blended together
3. Put the meat mixture into an oven proof dish (with a lid) and spread till the top is nicely even, set aside
4. Add to the reserved sauce the ¼ cup vegetable oil, ½ cup tahini sauce, and salt; blend together until it comes together in a mayonnaise consistency
5. Spread this all over the top of the meat and spread to make top nice and even on top, place lid on
6. Cook in a 450*F oven for 45 minutes – the top will become very crusty. Let sit for 5 minutes and then cut into wedges and serve with a nice cucumber and tomato salad (dressing recipe to follow)

Cucumber Tomato Salad

½ cup extra virgin olive oil (or vegetable oil)
Juice from one lemon
1 tsp honey
2 tsp salt
½ tsp pepper
2 Persian cucumbers, sliced (or diced depending on desire)
1 tomato, diced

Place first five ingredients into Magic Bullet and blend until creamy. Add to a bowl and add the vegetables and toss until well coated