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rowanfMy it has been a busy weekend. Saturday I helped get ready for a couple of initiations. It was wonderful to have a large cross-section of the NROOGD Elder community gathered in my home. We had a wonderful kick-ass couple of rites (but please no more doubles... lots of energy expended). And then we feasted. And oooooh my, the food! There was a "Low Carb Beefed-Up Meat Loaf" with a layer of proscuitto in the middle that was incredibly tasty. Plus two kinds of lasagna, goat meatballs, pine nut and veggie balls, homemade cheesecake, chocolate cake, an amazing fruit salad, a green salad and lots more that I'm just not remembering. [Hmm. I think there is one more left over serving of meatloaf. I'm making myself hungry!] Folks left around 1:30am Sunday. I fell into bed by about 2am (even I had to tidy just a little just so as to not face it in the morning). And got up by about 7am because my body is just used to getting up at 5am or earlier and thinks 7am is incredibly late. *yawn*
I puttered around, cleaned up, played Snood, read more of the 4th Obernewtyn book, The Keeping Place, and was ready to head off to Sacramento at 1pm when Gremlin arrived. We got to Hukilau Island Grill at 16th & "O" Sts just on time at 3pm. The traffic was fairly heavy but we allowed plenty of time. When we got there R.J. and Diane were already there. We were joined by Todd, Rogue Noir, Wendy Sue, Edna, California Girl, Ratster and George-celeb guest, Holly by Golly (HbG) from Oregon. Holly was the first person to host a George gathering back in about 2000 or 2001. We had a great time. Our waiter, Sean, had never heard of the site through he thought he had probably seen marked bills before. We had a back room space and were able to be loud, move around the table and generally revel. The pulled pork was very good. I had some leftovers for breakfast this morning. Oh happy me! This has been a great eating weekend... and there is neighborhood BBQ yet to come!
This morning has been really lovely.![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
mr_kurt came over early. We did an interview via Skype with polyweekly. Which reminds me, someone asked for the link to the list of sexy podcasts and since I don't remember who that was I'll just post it. I have been having fun listening to folks. The world is probably really glad I don't have time to take up podcasting! I'm not sure what my topic would be. Probably something magical/interfaith rather than sex. But the whole be-your-own-radio-producer thing is just sooooo cool!
gwebbyhead and spidernette came by and visited and I got to give Gwen my favorite outgrown cowgirls shirts that I had been agonizing over giving to Goodwill. *happy dance* I am so glad to have thought of that. And she is even moving to Texas in a month so probably having a few more western shirts in her wardrobe is all to the good. *laugh*
In another couple of hours it will be off to the BBQ and then on to fireworks tonight. I love fireworks.
Jutta says:
I made a couple of changes, Most of the changes I made just make the meat loaf hold together better, and those who are vegetable phobics won't notice.
I put all of the additions into a food processor and ground it fine. Then drained the juices of the vegetables.
I added a large red bell pepper and also 3 mushrooms.
I didn't put in any ham, just in case we had somebody who didn't eat pork
And I used a bit of bottled ketchup, instead of making my own. However, when I made my own a few days before, it turned out just fine.
It isn't clear in the discription, but you will have to keep removing the waxpaper as you roll up the meat loaf.
I used a Wolf gas range and the temperature that I cooked it on was 450 degrees. This oven tends to run a bit low.
Low Carb Beefed-Up Meat Loaf Recipe courtesy George Stella
See this recipe on air Saturday Jul. 23 at 9:00 AM ET/PT.
Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Yield: 8 servings
Tomato Topping:
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1/4 cup sugar substitute (recommended: Splenda)
2 teaspoons white vinegar or water
Loaf:
2 pounds ground chuck (may use meat loaf mix with ground pork)
2 eggs
1/2 cup grated Parmesan
1/4 cup red onion, diced small
1/4 cup roasted or fresh red bell peppers, diced
2 tablespoons chopped fresh parsley leaves
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 pound prosciutto, or any type of ham, thinly sliced
1/4 pound provolone cheese, sliced
Preheat oven to 350 degrees F.
In a small bowl, mix together the tomato topping ingredients. Set aside. You may add a few drops of water to thin to a ketchup consistency.
In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings.
Working on a waxed paper lined sheet pan or counter, form meatloaf mix into a 10 by 8-inch flat rectangle on the waxed paper. Place a layer of prosciutto slices on top, followed by a layer of provolone slices. Roll up the stuffed meatloaf mix like a burrito and seal the edges all around by pinching the meat.
Place the roll, seam side down, into a 5 by 9-inch loaf pan. Spread a heavy coat of the tomato topping to completely cover the top of the meatloaf. Place in oven and bake for about 1 hour and 15 minutes, or until the temperature on a meat thermometer registers 165 degrees F. Drain fat and let rest at least 10 minutes before slicing.
Nutrition Information
Nutritional Analysis per Serving
Calories 509
Total Fat 39 grams
Saturated Fat 17 grams
Carbohydrates 7 grams
Net Carbohydrates 6 grams
Fiber 1 gram
Episode#: LL1A03
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
I puttered around, cleaned up, played Snood, read more of the 4th Obernewtyn book, The Keeping Place, and was ready to head off to Sacramento at 1pm when Gremlin arrived. We got to Hukilau Island Grill at 16th & "O" Sts just on time at 3pm. The traffic was fairly heavy but we allowed plenty of time. When we got there R.J. and Diane were already there. We were joined by Todd, Rogue Noir, Wendy Sue, Edna, California Girl, Ratster and George-celeb guest, Holly by Golly (HbG) from Oregon. Holly was the first person to host a George gathering back in about 2000 or 2001. We had a great time. Our waiter, Sean, had never heard of the site through he thought he had probably seen marked bills before. We had a back room space and were able to be loud, move around the table and generally revel. The pulled pork was very good. I had some leftovers for breakfast this morning. Oh happy me! This has been a great eating weekend... and there is neighborhood BBQ yet to come!
This morning has been really lovely.
mr_kurt came over early. We did an interview via Skype with polyweekly. Which reminds me, someone asked for the link to the list of sexy podcasts and since I don't remember who that was I'll just post it. I have been having fun listening to folks. The world is probably really glad I don't have time to take up podcasting! I'm not sure what my topic would be. Probably something magical/interfaith rather than sex. But the whole be-your-own-radio-producer thing is just sooooo cool!gwebbyhead and spidernette came by and visited and I got to give Gwen my favorite outgrown cowgirls shirts that I had been agonizing over giving to Goodwill. *happy dance* I am so glad to have thought of that. And she is even moving to Texas in a month so probably having a few more western shirts in her wardrobe is all to the good. *laugh* In another couple of hours it will be off to the BBQ and then on to fireworks tonight. I love fireworks.
Jutta says:
I made a couple of changes, Most of the changes I made just make the meat loaf hold together better, and those who are vegetable phobics won't notice.
I put all of the additions into a food processor and ground it fine. Then drained the juices of the vegetables.
I added a large red bell pepper and also 3 mushrooms.
I didn't put in any ham, just in case we had somebody who didn't eat pork
And I used a bit of bottled ketchup, instead of making my own. However, when I made my own a few days before, it turned out just fine.
It isn't clear in the discription, but you will have to keep removing the waxpaper as you roll up the meat loaf.
I used a Wolf gas range and the temperature that I cooked it on was 450 degrees. This oven tends to run a bit low.
Low Carb Beefed-Up Meat Loaf Recipe courtesy George Stella
See this recipe on air Saturday Jul. 23 at 9:00 AM ET/PT.
Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Yield: 8 servings
Tomato Topping:
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1/4 cup sugar substitute (recommended: Splenda)
2 teaspoons white vinegar or water
Loaf:
2 pounds ground chuck (may use meat loaf mix with ground pork)
2 eggs
1/2 cup grated Parmesan
1/4 cup red onion, diced small
1/4 cup roasted or fresh red bell peppers, diced
2 tablespoons chopped fresh parsley leaves
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 pound prosciutto, or any type of ham, thinly sliced
1/4 pound provolone cheese, sliced
Preheat oven to 350 degrees F.
In a small bowl, mix together the tomato topping ingredients. Set aside. You may add a few drops of water to thin to a ketchup consistency.
In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings.
Working on a waxed paper lined sheet pan or counter, form meatloaf mix into a 10 by 8-inch flat rectangle on the waxed paper. Place a layer of prosciutto slices on top, followed by a layer of provolone slices. Roll up the stuffed meatloaf mix like a burrito and seal the edges all around by pinching the meat.
Place the roll, seam side down, into a 5 by 9-inch loaf pan. Spread a heavy coat of the tomato topping to completely cover the top of the meatloaf. Place in oven and bake for about 1 hour and 15 minutes, or until the temperature on a meat thermometer registers 165 degrees F. Drain fat and let rest at least 10 minutes before slicing.
Nutrition Information
Nutritional Analysis per Serving
Calories 509
Total Fat 39 grams
Saturated Fat 17 grams
Carbohydrates 7 grams
Net Carbohydrates 6 grams
Fiber 1 gram
Episode#: LL1A03
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
