| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy, Eggs |
|
Eat-lf mail, Kitpath, Burgers & l |
4 |
Servings |
INGREDIENTS
|
|
Vegetable cooking spray; butter flavored |
| 1/4 |
c |
Finely chopped onion |
| 3 |
tb |
Red and green bell peppers; finely chopped |
| 8 |
oz |
Pork tenderloin; cut in 1" pieces |
| 4 |
oz |
Lean smoked ham; cut in 1" pieces |
| 1/4 |
ts |
Chipotle pepper; optional |
| 1/4 |
c |
Cracker meal |
|
|
Fresh flat-leaf parsley; optional |
| 1/4 |
c |
1% low-fat milk |
| 2 |
tb |
Egg substitute; *see note |
| 1/4 |
ts |
Black pepper; be generous |
| 3 |
tb |
Prepared mustard; flavored, such as Orange Ginger Mustard |
| 2 |
ts |
Fresh orange juice; to thin the sauce |
| 1 1/3 |
c |
Potatoes; mashed with |
| 2/3 |
c |
Turnips |
| 2 |
c |
Peas; and |
| 1/4 |
c |
Sliced mushrooms |
|
|
Mustard; additional |
|
|
Cranberry sauce; optional |
|
5 |
minutes. Serve. |
INSTRUCTIONS
TO SERVE
Preheat oven to 350F. Spray a medium skillet and saute the onion and bell
peppers over medium-low heat. Cover and cook until vegetables are tender,
stirring occasionally, about 10 minutes. Cool mixture completely.
Place pork cubes in a food processor fitted with the metal blade. Coarsely
chop; add the ham pieces, parsley, crushed crackers and peppers and process
to chop and combine. Then add the egg and milk and pulse to combine. Add
more cracker meal if the mixture is too tacky (it will be sticky.)
Transfer to a shallow baking pan. Shape it into a loaf about 4" wide and 2"
high. Using a long knife, make shallow crisscross (diamond) pattern in top
of loaf. Bake loaf about 10 minutes. Thin the mustard with some orange
juice; drizzle or spread 1/3 of the mustard over the loaf; bake 15 minutes.
Drizzle or brush another 1/3 over loaf; bake 15 minutes. Drizzle remaining
glaze over loaf and bake until thermometer inserted into center of loaf
registers 165F (from 10 to 20 minutes). Transfer loaf to platter; let stand
Loaf only mc-PER SERVING: 166CAL, 5.0G fat (27.6% cff).
MENU: Cook potato and turnip. Mashed together; season with salt, pepper,
optional butter-buds and a pinch each of cardamom and dried thyme. Thaw the
peas if using frozen. Spray a small skillet and saute the peas and
mushrooms with pepper and a little crushed fennel seed. MC-PER SERVING:
245CAL, 5.3G fat (19.4% cff).
Notes: Recipe originated in an article by Michael McLaughlin for Bon
Appetit 98-Feb. If you like mustard, then this is the vehicle for it. We
called this a spice loaf: it had more ham with a smokier flavor. A slice of
ham needs the additional 'smoke' of a chipotle pepper (or equivalent). *One
small egg may be substitute. The loaf could serve 6 adults with three
accompaniments. Coleslaw is the traditional choice. Skip the potatoes and
peas: serve with a lentil stew with shredded cabbage. -pat
Recipe by: Michael McLaughlin (1998-Feb) Bon Appetit*
Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 13,
1998
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”