I'm Goin' Domestic All OVER Your Ass!

I mentioned the non-meat-eating thing in my last post and it got me thinking yesterday about food. In reality, it takes very little to start me thinking about food. In particular though, I was thinking about how my diet has changed since I've been with The Candyman. I do eat more meat. I do eat more crap, it's true. But then again, eating with your partner is a social thing versus eating nine grapes and six big spoonfuls of low-fat cottage cheese while standing at an open refrigerator door (ah, the single life!). I know HIS diet has changed, much to his chagrin.

The Candyman's idea of having a vegetarian meal is not having bacon on his cheeseburger or skipping dessert. I, on the other hand, am a health-conscious freak. For the most part I don't even know how to cook beef. Couldn't if I wanted to. I don't know the difference between a rump roast or filet mignon. Seriously.

However, I want The Candyman to be happy, enjoy our meals together, but also to be healthy so that we have a long life together. I don't need him keeling over from a heart attack at 50. I really don't. This has lead me to cooking in ways that are uber-crafty so that The Candyman gets some good stuff in him along with something tasty.

As first, he turned up his nose to lower fat options, until I got him to try things that are actually good. He's addicted to Kashi's version of Cheezits. I recently got him hooked on Pirate's Booty. This week, I bought him some peanut butter and chocolate flavored Skinny Cow ice cream sandwiches. He loves them. I quote, "This shit is good!" Who knew?

There are two dishes I make that The Candyman loves. One is my turkey meatloaf. The other is this weird taco soup dish. Both are even better as left-overs. The Candyman swears that my turkey meatloaf is better than any beef meatloaf he's ever had. That says a lot coming from a professional eater.

Here's my special Turkey Meatloaf recipe. I adapted it from three different recipes to suit my taste and I think it's a real winner. Maybe your man will love it too! 

This is not my meatloaf. But it looks a lot like this.

• Approximately 1-1/4 lb ground turkey (not just the turkey breast, you want all the parts)
• 1 cup plain bread crumbs (don't use the flavored kind)
• 1 egg + 1 egg white, beaten
• 1 T Worcestershire sauce
• 2 T tomato paste
• 1 t dry mustard
• 1/2 t ground thyme (regular thyme eff's it up, trust me)
• 1/2 t ground pepper
• 1 t salt (Sea and/or Kosher are best)
• 1/2 onion, finely minced
• 1 celery stalk, finely minced
• 1/2 green bell pepper, finely minced
• 1/2 handful fresh flat parsley (stems removed), finely minced
• 3-5 pieces turkey bacon
• Ketchup

The best way to prep for this recipe is to use a food processor. I have a mini one that does all the finely mincing stuff in a flash. They are $39.99 at Bed, Bath and Beyond and they rock. Register for one if you haven't already.

Put everything together in a big bowl, except for the ketchup and bacon. Here's the fun part: smooshing it all together. You gotta use your hands. And here's a little tip: TAKE OFF YOUR WEDDING RING/ENGAGEMENT RING! There is nothing grosser than raw meat stuck in the prongs of your diamond. Nothing. This is a task I get The Candyman to do for me. He likes getting his hands all nasty and playing with the raw meat. Yes, I know. He's a child.

This is how it will look all raw and mixed up.

Anyway, once everything is all gooey and mixed, pat it into a loaf pan. Next, take the strips of turkey bacon and rough chop them into pieces and sprinkle on top of the loaf. Then take your ketchup and draw a zig-zaggy line across the top. Or stripes. Or a smiley face. I encourage creativity with the ketchup.

These are actually small loaf pans. You'll want one big loaf pan. But you needed a picture, so here it is.

If you want a perfectly pretty loaf, cook it this way:

15 minutes at 375 degrees

45 minutes at 400 degrees

If you don't give a rat's ass and just want to throw it in and not deal with it, cook it for 55 minutes at 400 degrees. The top turns a little crispy this way and I kinda like that. Some people don't. Your call. After it's done, let it set for about 5 minutes, then slice it up and chow. I serve it grilled asparagus or broccolini or regular ol' broccoli as well as with a hearty, grainy bread and and The Candyman gobbles it up in no time flat. 

I'll share the Taco Soup recipe with you another time. I think one recipe a post is all the domesticity I can handle. I'm curious though, has your diet changed since you've been engaged or married? Do you have "food fights" with your guy over what to eat or what not to eat? How do you meet in the middle?

Oh, and don't forget to enter the CONTEST! Don't you want to win $50? You know you do.

Comments

[lyn]

A few months after I met my boy, I realized I'd put on some pounds. Then I realized that he'd been cooking me bacon and eggs and cheese for every breakfast we ate together. Shortly after that, I brought the health-conscious mentality to the party, and he was willing to go along with it.

Our relationship with food has grown along with our relationship, period. I taught him where and how to cut bad fats and choose lighter options, he opened me up to the farmer's market and the plethora of fresh vegetables there (my bad, I was raised on the poor person's version of nutrition: frozen and canned, and needless to say I used to hate vegetables). Over the last year or so we've both gotten into weeding some of the worst offenders of processed food from our diets. But we still love the rich stuff -- and I still have a thing for boxed macaroni and cheese -- we've just learned to incorporate balance and moderation. We totally eat differently now than when we met, and it's ever-changing.

But this meatloaf. The boy has long talked of making a meatloaf. He adores meatloaf. We've just never gotten around to it. We must give this a try! Thanks for the recipe.

[Flo]

I thought about you today. We cooked with Edward Espe Brown, author of The Complete Tassahara Cookbook, The Tassahara Bread Book, and several others. He does eat some meat - like me, after years of vegetarianism, but today's menu was meatless. Kale salad that was to die for, Roasted veggies with a beurre rouge sauce, and a green chile souffle with a tomato sauce seasoned with chipotle and sesame seeds. Dessert was apricots stewed with sugar, lemon and ginger. We used lots of fresh parsley on top of the roasted veggies, and lots of fresh cilantro to garnish the souffle. Oh, my. It was not low fat, but all really fresh and good. The big lesson I learned is that more is better when it comes to herbs, ginger, etc. I usually enjoy big flavor, and this was it!