Friendship Picnic with Herbed Turkey Meat Loaf

We did not journey far for our Sunday picnic, taking the first opportunity of the day when the heavy rain showers subsided to travel some 15 miles to Friendship Hill National Historic Park and picnic under a shelter.  Our menu today included:

Herbed Turkey Meat Loaf

Potato Salad with Bleu Cheese
Blueberry-Peach Cobbler

The meat loaf recipe was inspired by Rachael Ray.

Herbed Turkey Meat Loaf 

(Serves 3)

Wrap the grated zucchini in a clean wash cloth to squeeze out extra moisture.

Combine all ingredients in a food processor to grind and blend.

Form into 3 round loafs-about 1/4 cup each.

Bake at 400 F. until internal temperature of meat reaches 165 F.  (Check at 30 minutes.)

1-6 ounce turkey tenderloin

1/2 medium zucchini, grated 

1 teaspoon olive oil

1/4 cup fresh basil

2 garlic cloves

Blueberry-Peach Cobbler

(Serves 5)

Combine fruit and juice.  Place in bottom of baking dish greased with an olive oil spread.

3 cups fresh blueberries and diced peaches (combined)

1 tablespoon lemon juice

Combine flour and sugar.  Mix in 1 beaten egg and melted buttery spread.  Scoop over fruit in baking dish.

1 cup whole wheat pastry flour

1/4 cup brown sugar

1 egg

6 tablespoon Earth Balance Buttery spread, melted

Bake at 375 F. for 30 minutes.

For the picnic, the cobbler was garnished with yogurt and honey, then with grated nutmeg.  At home, the cobbler was served warm with vanilla ice cream.

Our picnic today was at Friendship Manor National Historic Park in Point Marion, Pa.  This was the home of Albert Gallatin, Secretary of the Treasury in the days of Thomas Jefferson.  There is a beautiful mansion, historic displays and walkways with wild flowers.

We did not roam the grounds today, but enjoyed our meal under a shelter.

 

 

   

   

  

 

Protecting Food Safety at Farmers Market Culinary Demos

It was another successful culinary demo at the summer farmers market with 200 food samples given, along with refreshing flavored water and a unique tip for making eggs for egg salad.  Perhaps the best report was the mark given from the local registered sanitarian:  100% on an unplanned health inspection near the end of the market.  Registered dietitians know how to keep food safe!  Here are my tips:

Protecting Food Safety at Farmer Market Demos 

• Food preparations are done in an approved kitchen.

      Eggs, prepared 2 days in advance, were baked to an internal temperature of 160 F,
      cooled quickly and chilled.

      Vegetables were washed and cut 1 day in advance.  Eggs were chopped last
      and mixed with vegetables and dressing ingredients.

• Plastic gloves are worn to cut and handle foods that will not be reheated.

• Hands are washed frequently and gloves changed.

• Prepared cold foods are stored in thin layers in labelled containers and refrigerated at 40 F. or less.

         Prepared egg salad was placed in 1 quart zipper bags and labelled with the use by    
         date. These were transported in insulated containers and stored between ice blocks.
         Once removed from the cooler, each bag of prepared food was served within 1/2
         hour duration. 

• Hand washing sink and paper towels are located at the point of service.

• Cleaning rag is soaking in a sanitizing solution labelled to include the concentration.     This solution is changed every 2 hours.

• Bug guards are available and used when needed at point of service.

• The servers are trained and dressed appropriately.

         Food handlers permits were obtained through the local health department after    
         completing training class.  

         Server wears a clean apron, hair restraint and safe shoes covering the toes.
         Plastic gloves are worn, hands washed and gloves changed frequently.

Confetti Egg Salad on Cucumber Slice

Today's tasting was egg salad made with colorful vegetables, placed on a cucumber slice and garnished with a fresh pea shoot.  The eggs, radishes, garlic scapes, cucumbers and pea shoot were all raised by farmers at the market.  My sponsor raises the free range chickens which lay huge brown eggs with dark yolks.  The eggs, the garlic, the radishes and the pea shoot garnish moved the bar way up on egg salad.  (It was delicious).

The hardest part of making egg salad-shelling the eggs-was eliminated through baking.  I broke the eggs into a parchment paper lined pan and baked at 350 F. until internal temperature reached 160 F., for about 30 minutes.  This is not a good way to eat eggs with a fork, but a great way to cook the eggs to be chopped for salad.

Confetti Egg Salad

(200-1 tablespoon servings)

4 dozen eggs
2 cups celery, minced
2 cups carrots, peeled and minced
3/4 cup garlic scapes, minced
1 cup radishes, minced
1 cup Dijon mustard
2 cups mayonnaise
2 teaspoon black pepper

Mince vegetables and chop eggs.  Mix with mustard, mayonnaise and black pepper.
*To bake eggs, break into a parchment paper lined pan.  Bake at 350 F. until internal temperature reaches 160 F., about 20 minutes.
A 9 X 14 inch baking pan held 1 dozen eggs.   

The cold flavored water was a recipe from the WVU Extension Service "Rethink Your Drink Campaign".  Ours has oranges, basil and blueberries.

 The clientele at the Farmers Market are health conscious, enthusiastic and grateful to meet the registered dietitian and farmers who share the same enthusiasm.  
   

 
                 
 
  

Triple Flour Power (Pizza)

I like these garbanzo-rye-whole wheat pizza crusts because pizzas can be put together and served in just an hour.  The dough contains baking powder as the leavening and does not have to be kneaded for a long time, nor rise.  We made ours in iron skillets which produced a brown but soft crust.  The recipe is from Bob's Red Mill.

Whole Grain Pizza Crust

(Serves 4-6)

Mix dry ingredients in bowl of electric mixer.
1 cup garbanzo bean flour
1 cup whole grain rye flour
1 cup whole wheat pastry flour
1 tablespoon brown sugar
2 teaspoon baking powder
1/4 teaspoon salt

Add oil, then water.  Knead for 5 minutes.  Dust with a little flour.  Let rest 5-10 minutes.
1/3 cup oil (I blended olive and canola oil)
1 cup warm water

Pat dough into pan of choice.  Cover with sauce and toppings.
Bake at 425 F. 15-20 minutes. 

Our pizzas were topped with portabella mushroom slices, black olives, shallots, banana pepper, garlic scapes, Italian sausage, aged white cheddar cheese, blue cheese and sliced tomatoes.  (Just a little bit of everything).  The mushrooms, pepper and garlic were sauteed prior to topping.  The sausage was crumbled, browned and drained prior to topping.

  

  

 

Creekside Kabobs

Our crispy salad platters made with skewers of BBQ Chicken & Bleu Cheese Berry Kabobs,  accented with corn cut off the cob and mango salsa, were tasty and easy to transport picnic meals for this holiday weekend.  The Memorial Day Picnic Menus included:

BBQ Chicken Kabob

Red, White & Blue Kabobs

(Strawberry, Bleu Cheese & Blackberry Kabobs)

Corn, Cut off the Cob

Mango Salsa

Farmers Market Lettuce

Multigrain Bleu Local Bread

Farmers Market Carrot Cake

BBQ Chicken 

(2 Servings)

Mix dry spices and sugar in a small bowl.  Pat both sides of chicken breast into spices.  Bake at 325 F. for 15 minutes.

2 teaspoon brown sugar

1/4 teaspoon paprika

1/4 teaspoon chili powder

1/4 teaspoon cumin

1/8 teaspoon pepper

1/8 teaspoon dry mustard

1 (6 ounce) chicken breast

Cut into cubes.

Mix chicken cubes with sauce.  Bake for 5 more minutes, until center of chicken is 165 F.

1/4 cup BBQ Sauce

Barbecue Sauce

(3/4 cup)

1/3 cup cider vinegar
1/3 cup ketchup, no high fructose corn syrup
1 teaspoon smoked paprika
1/2 teaspoon chili powder 
Mix together in small saucepan.  Simmer for 5 minutes.

Our picnic today was at Cedar Creek (WV) State Park.  We found a nice table under the tall trees to protect from a few rain drops.  

The park had a one room school house and memorial to all the teachers that taught in the one room school houses in Gilmer County.  (there were many)

This park was almost 100 miles from home, so it's good to have an extra day to rest up for the week.  

 

 

     

Brit Burger

It's National Burger Day, and we marked the occasion with an English Breakfast Burger-Potato Patty, Canadian Bacon, Egg and Baked Beans.  Every layer of the creation was yummy in its own right.  The "Bleu" Multigrain Bread and Avocado Slaw were great too!  

The barbecue pea recipe was adapted from Amari Thomson's recipe for the peas and Sally Kuzemchak's recipe for barbeque sauce.  

BBQ Beans or Peas

(4 Servings)

Brown shallots and garlic in olive oil.  
1/4 cup shallots, diced
2 garlic cloves, crushed
1 teaspoon olive oil

Add water and dried peas.
1/2 cup yellow eyed dry peas
2 cups water
Cook until peas are soft.  (I cooked mine in a countertenor pressure cooker for 1/2 hour).

Drain most of water from cooked peas.  Stir in barbecue sauce, paste, vegetable cube, vinegar, molasses and flax meal.  Keep warm for service.
1/4 cup barbecue sauce (recipe to follow)
1 tablespoon tomato paste
1/2 low sodium vegetable broth cube
1 teaspoon balsamic vinegar
1 1/2 teaspoon black strap molasses
1 1/2 teaspoon flax meal

Barbecue Sauce
(3/4 cup)
1/3 cup cider vinegar
1/3 cup ketchup, no high fructose corn syrup
1 teaspoon smoked paprika
1/2 teaspoon chili powder 
Mix together in small saucepan.  Simmer for 5 minutes.

Hash Brown Patties

(Serves 4)

Mix egg, potatoes and garlic in a food processor.
1 cup cooked potatoes, drained
1 egg
2 tablespoon garlic scapes, diced

Portion 1/4 cup each into a hot skillet lightly greased with canola oil.
1 teaspoon canola oil

Flatten and brown on each side.

The slaw dressing recipe is from Hass Avocado. 

 
   
   

A New Week, A New Soup & Salad (Meatless Monday)

Weekend trips to the Farmers Market prompted the desire to use my fresh stock of local produce.  There's not a better day to do that than Monday (Meatless Monday, that is!) I pulled local pinto beans, barley and canned tomatoes from the shelf to make the soup.

Vegetable Barley Soup

(Serves 5)

Saute vegetables in buttery spread for 5 minutes.
1/4 cup celery, diced
1/4 cup carrots, diced
1/4 cup onion, diced
2 garlic cloves, crushed
2 cups fresh kale, spine removed and chopped
1 tablespoon Earth Balance Buttery Spread

Add broth, beans and barley.
2 cups low sodium vegetable broth
1/2 cup water
1/2 cup pinto beans, dry
1/2 cup barley
Cook until beans and barley are soft.  (Mine took 1 1/2 hours in a counter-top pressure cooker).

Add tomatoes. parsley and more water.  Cook 15-30 minutes more.
1 cup diced tomatoes, canned without salt
1/4 cup fresh parsley leaves
1/2-1 cup water

The soup was for dinner, the salad for lunch.

Fresh Asian greens, colorful radishes and carrots and garlic scapes from the Farmers Market prompted the large salad for lunch.  I added other bits of vegetables from my produce bin to the chopped topping.  (fennel, cucumber, zucchini, yellow squash).  The dressing gets thicker as it sets.  I made mine in the morning and refrigerated to eat for lunch.  So this was a spoon-able dressing, but so good.

Strawberry Chia Dressing

(Serves 3)

Blend berries, vinegar, oil, juice and pepper.  Add more orange juice if mixture is too thick.
1/2 cup strawberries, quartered
1 tablespoon white vinegar
1 tablespoon olive oil
1 tablespoon orange juice
1 teaspoon honey
Fresh ground pepper

Stir in chia seeds.
1 tablespoon chia seeds

My salad is topped with Hemp Seed meal-an added bonus!

    
   

Picnic with Cheesy Filled Bread & Olives

The Cheesy Baked Bread I made Friday made an easy to transport picnic entree today.  I purchased a small amount of kalamata olives and colorful peppers from the market olive bar and added a few tomatoes for the topping.  The meal is served with a corn off the cob salad and lemon blueberry dessert.

 Lemon Blueberry Dessert

(Serves 3)

Beat together eggs, sugar, juice, milk and lemon zest.
2 eggs
3 tablespoon sugar
1/2 cup fresh squeezed lemon juice
2 tablespoons evaporated skim milk
Zest from 1/2 lemon

Pour over blueberries in a baking dish greased with olive oil spray.
1 cup fresh blueberries
Bake at 350 F. for 60 minutes.

Cool and portion into dishes. 

Garnish with sugared berries.
1/4 cup fresh blueberries
1 tablespoon sugar

In my usual manner to decrease the added sugar in desserts, I reduced the sugar from 24 to 3 tablespoons.  The final product was very tart.  While the product did sweeten overnight in the refrigerator, I still needed a little more sugar to serve.  Thus-the sugared berry topping!

Dressing for the Corn Salad 
(4 servings)

3 tablespoon olive oil
2 teaspoon honey
2 tablespoon cider vinegar
My salad has fresh corn, cooked and cut off the cob, fresh cucumber, zucchini, radishes, carrots and onion.  This dressing works with most cut up vegetables!

Our picnic today was at Morris Park in Fairmont, WV.  This is one of the many loving things we do as a couple.  We've made our reservations for a room in Boston and a guest ticket for Bob to attend FNCE exhibits and opening ceremony.