Issue 53: Who Says Comfort Foods Can't Be Healthy?

Meatloaf       
Yield:  4-6 servings

1½ lbs. ground chuck, venison or buffalo
1 egg, beaten
½ tsp. Dijon mustard
½ c. ketchup
1 finely chopped onion
½ finely chopped red (or green) pepper 
¼ - ½ c. whipping cream (or milk)
1 ½ tsp. salt
½ c. oats
1 c. bread (I prefer torn up buttered sprouted grain toast)
1 ½ Tbsp. rapadura or sucanat (a sweetener found in natural health food stores)

Topping
½ c. ketchup
3 Tbsp. rapadura or sucanat (a sweetener found in natural health food stores)
2 tsp. stone ground mustard
½ tsp. chili powder

Bake in loaf pan 1½ hours at 350 degrees. Spoon topping over loaf the last 10 minutes.

By:  Nicki Rubin

Garlic Mashed Potatoes     
Yield: 4 servings

4 medium potatoes
1/3 to 1/2 c. heavy whipping cream
4 Tbsp. butter
1 ½ tsp. minced garlic
Herbamare® or salt and pepper to taste

Peel potatoes. Cut potatoes into large pieces and boil in salted water for 35-45 minutes, or until tender. Drain thoroughly. Mash with a fork. Mix cream, butter, minced garlic, salt and pepper. Serve immediately.

By: Nicki Rubin

Vegetable Kugel      
Yield: 4 servings

2 zucchini, coarsely grated
2 carrots, coarsely grated
2 potatoes, peeled and coarsely grated
1 onion, grated
3 eggs, lightly beaten
3 garlic cloves, chopped
1 Tbsp. fresh parsley, finely chopped
2-3 pinches dried basil
2 Tbsp. spelt or kamut flour
7 Tbsp. extra virgin olive oil
Salt and pepper to taste

Preheat oven to 350 degrees. Combine zucchini, carrots, potatoes, onion, eggs, garlic, parsley, basil, salt and pepper in a bowl. Add flour and mix together to form a thick batter.

Pour half the olive oil into an ovenproof dish. Spoon in the vegetable mixture, and pour the remaining oil over the vegetables. Bake for 40-45 minutes, or until the vegetables are tender and the top is golden brown. Serve immediately.

By:  Nicki Rubin