Recipe report
Feb. 11th, 2005 08:20 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
anotheranonOne was promising, the other really wasn't:
So the copyright cops won't come after me: both recipes from Prevention's Quick and Healthy Low-Fat Cooking: From Entertaining to the Everyday, over 200 Delicious Recipes
Juicy Burgers
In a large bowl, mix the beef, tofu, onions, bread crumbs, ketchup, egg and oregano. Form into 1 patty (2 patties). Cook in a no-stick frying pan over medium heat until browned on both sides and cooked through, about 10 minutes. Serve in the rolls.
Review: This was actually pretty good. I especially liked the "Italian" flavoring from the oregano, because I so seldom get anywhere near Italian since D. and I swore off pasta.
I ended up using firm tofu because that's what the local grocery had in stock; I'll definitely go to an Asian market for soft tofu next time because the firm just didn't hold the patties together, which is what I think it (and the egg) were supposed to do. The patties were crumbly and fell apart in the bun, but tasty!
This makes a huge amount of "burger"; I made 8 Krystal burger-sized minipatties and still had a good bit left over. D. cooked up the leftovers for breakfast as a kind of "hash browns" but wants to try the burger format again. Note: tastebuds say it goes well with cream havarti cheese, though my stomach disagrees :P
Tuna Tarts
In a medium bowl, mix the tuna, eggs, sour cream, mustard and oregano. Coat 1 (2) 2-cup caserole dish(es) with no-stick spray. Add the bread crumbs and swirl to coat evenly. Add the tuna mixture. Bake at 400F for 25 minutes, or until the filling is set.
Review: I included the recipe for completion's sake, but... oh gawd, no! I was expecting a dense, meaty casserole with the egg acting as a binder; what the results were - even after doubling the amount of tuna - is more of a fish custard - lots of dairy with a little bit of tuna for texture. The flavor is ok, but the texture is so completely wrong that neither of us cared for it, which works out because it didn't agree with D. at all - and the only reason I was ok was because I had the presence of mind to take a Lactaid tablet before dinner. Skip this one, especially if you're lactose intolerant.
So the copyright cops won't come after me: both recipes from Prevention's Quick and Healthy Low-Fat Cooking: From Entertaining to the Everyday, over 200 Delicious Recipes
Juicy Burgers
| Ingredients | For 1 | For 2 |
|---|---|---|
| Extra lean ground beef | 4 ounces | 8 ounces |
| Mashed soft tofu, well drained | 1/4 cup | 1/2 cup |
| Minced onions | 1/4 cup | 1/2 cup |
| Dry bread crumbs | 3 Tablespoons | 6 Tablespoons |
| Ketchup | 1 Tablespoon | 2 Tablespoons |
| Fat-free egg substitute | 1 Tablespoon | 2 Tablespoons |
| Dried oregano | 1/4 Tablespoon | 1/2 Tablespoon |
| Kaiser Roll | 1 | 2 |
In a large bowl, mix the beef, tofu, onions, bread crumbs, ketchup, egg and oregano. Form into 1 patty (2 patties). Cook in a no-stick frying pan over medium heat until browned on both sides and cooked through, about 10 minutes. Serve in the rolls.
Review: This was actually pretty good. I especially liked the "Italian" flavoring from the oregano, because I so seldom get anywhere near Italian since D. and I swore off pasta.
I ended up using firm tofu because that's what the local grocery had in stock; I'll definitely go to an Asian market for soft tofu next time because the firm just didn't hold the patties together, which is what I think it (and the egg) were supposed to do. The patties were crumbly and fell apart in the bun, but tasty!
This makes a huge amount of "burger"; I made 8 Krystal burger-sized minipatties and still had a good bit left over. D. cooked up the leftovers for breakfast as a kind of "hash browns" but wants to try the burger format again. Note: tastebuds say it goes well with cream havarti cheese, though my stomach disagrees :P
Tuna Tarts
| Ingredients | For 1 | For 2 |
|---|---|---|
| Water-packed canned tuna, drained and flaked | 3 1/2 ounces | 7 ounces |
| Fat-free egg substitute | 1/2 cup | 1 cup |
| Nonfat sour cream | 1/4 cup | 1/2 cup |
| Dijon mustard | 1/4 teaspoon | 1/2 teaspoon |
| Dried oregano | 1/4 teaspoon | 1/2 teaspoon |
| Seasoned dry bread crumbs | 1 Tablespoon | 2 Tablespoons |
In a medium bowl, mix the tuna, eggs, sour cream, mustard and oregano. Coat 1 (2) 2-cup caserole dish(es) with no-stick spray. Add the bread crumbs and swirl to coat evenly. Add the tuna mixture. Bake at 400F for 25 minutes, or until the filling is set.
Review: I included the recipe for completion's sake, but... oh gawd, no! I was expecting a dense, meaty casserole with the egg acting as a binder; what the results were - even after doubling the amount of tuna - is more of a fish custard - lots of dairy with a little bit of tuna for texture. The flavor is ok, but the texture is so completely wrong that neither of us cared for it, which works out because it didn't agree with D. at all - and the only reason I was ok was because I had the presence of mind to take a Lactaid tablet before dinner. Skip this one, especially if you're lactose intolerant.
no subject
Date: 2005-02-12 05:57 pm (UTC)