Saturday, October 23, 2010

Personal Meat Loaves, Sweet Potatoes with Maple Molasses Butter and Bok Choy & Cabbage Stir Fry

I can't say a stir fry with meatloaf would be my first choice but it tasted great and cleaned out the vegetable drawer. My bok choy and napa cabbage was rather limp. After letting them sit in an ice bath for about 20 minutes, they crisped right up.
Personal Meat Loaves 
1/2 Tbsp olive oil
1 1/2 cups chopped onions
1/2 tsp chopped fresh thyme leaves
1 tsp coarse salt
1 tsp freshly ground black pepper
1 1/2 Tbsp Worcestershire sauce
3 Tbsp chicken stock 
1/2 Tbsp tomato paste
1 lb ground beef (preferably 81 percent lean)
1/4 cup plain dry bread crumbs 
1 large egg, beaten
Preheat the oven to 350. Cook the onions, thyme, salt, and pepper in the olive oil for about 8 to 10 minutes, or until the onions are translucent but not brown. Remove from the heat and add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool to room temperature.
In a bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly. You don't mash or the meatloaf will be dense and tough. Divide the mixture into 3 portions and shape each portion into a small loaf. Place on a sheet pan lied with foil. 
Bake for 40 to 45 minutes, or until the meat loaves are cooked through. Ground beef should be cooked to an internal temperature of 155 to 160 degrees F. 
Baked Sweet Potatoes with Ginger Molasses Butter
1/4 cup (1/2 stick) butter, room temperature
3 Tbsp (packed) light brown sugar
1 Tbsp molasses
1/4 tsp ground ginger
1/8 teaspoon ground cinnamon
Very small pinch of ground cloves
1 1/2 Tbsp minced crystallized ginger
3 sweet potatoes, rinsed, patted dry
Mix the butter, brown sugar, molasses, ginger. cinnamon and cloves together. Stir in crystallized ginger. Season to taste with freshly ground pepper. Cover and chill. Bring ginger-molasses butter to room temperature before using.
Preheat oven to 350°F. Pierce sweet potatoes several places with fork; bake until tender when pierced with fork, about 50 minutes.
Split each potato in half and top with ginger-molasses butter to serve.
Stir Fried Bok Choy and Cabbage 
1/2 lb bok choy, chopped
1 1/2 Tbsp olive oil
2 garlic cloves, finely chopped
1/2 lb Napa cabbage, cored and thinly sliced
1/4 tsp Asian sesame oil
Heat a wok or heavy skillet over high heat. Saute the garlic for 10 seconds. Add cabbage and stir-fry 3 minutes. Add bok choy and stir-fry until crisp-tender, about 4 minutes. Serve drizzled with sesame oil.

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