QUICK & EASY

Subject: QUICK & EASY Fri Oct 10, 2008 9:48 pm

Old-fashioned Meatloaf

Prep: 20 min., Cook: 7 min., Bake: 1 hr., Stand 10 min.

Yield
Makes 6 to 8 servings

Ingredients
1 tablespoon butter
3 celery ribs, finely chopped
1/2 large onion, finely chopped
2 pounds lean ground beef
2 tablespoons Worcestershire sauce, divided
1/2 cup Italian-seasoned breadcrumbs
1/3 cup ketchup
2 teaspoons Creole seasoning
1 teaspoon Greek seasoning
1 teaspoon garlic powder
2 large eggs, lightly beaten
1 (8-ounce) can tomato sauce
3 tablespoons tomato paste
1 tablespoon ketchup
Garnish: chopped fresh flat-leaf parsley
Preparation

Melt butter in a medium nonstick skillet over medium heat; add celery and onion, and sauté 7 minutes or just until tender.

Stir together celery mixture, ground beef, 1 tablespoon Worcestershire sauce, breadcrumbs, and next 5 ingredients in a large bowl. Shape into a 10- x 5-inch loaf; place on a lightly greased broiler rack. Place rack in an aluminum foil-lined broiler pan.

Bake at 350° for 45 minutes. Stir together remaining 1 tablespoon Worcestershire sauce, tomato sauce, tomato paste, and 1 tablespoon ketchup until blended; pour evenly over meatloaf, and bake 10 to 15 more minutes or until no longer pink in center. Let stand 10 minutes before serving.

Subject: Re: QUICK & EASY Tue Oct 21, 2008 5:06 am

Saffron Risotto

What do you get when you cut more than half the fat and calories from a classic dish? If SELF has anything to say about it, you are left with the same rich, creamy taste sans the guilt and the gut. Try this healthy remake of an all-time favorite.
Serves 4

Ingredients
28 oz chicken stock
1 tbsp vegetable oil
1/2 onion, finely chopped
1 cup arborio rice
1 cup white wine
Large pinch of saffron
1 tbsp butter
1/4 cup grated Parmigiano-Reggiano, plus shavings for garnish (optional)
Preparation
Bring stock to a low simmer in a medium pot. Heat oil in a medium saucepan over medium heat for 1 minute. Cook onion until translucent, about 3 minutes. Add rice and a pinch of salt. Sauté until rice is translucent, 1 to 2 minutes. Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine. Add 2 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next ladleful. Cook until rice is al dente and mixture is a little loose. Stir in butter. Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes. Divide among 4 bowls. Garnish each with cheese shavings, if desired.