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6A Daily News – Wednesday, March 6, 2013 County Fare & tasty fresh Try a new meatloaf sauce By Susan M. Selasky Detroit Free Press (MCT) Meatloaf is the king of comfort food. And it's also one of those dishes that yield sought-after leftovers. When I mention meatloaf to a friend, she relishes the thought of a leftover meatloaf sandwich. Today's recipe came about, in part, because I found mini ceramic loaf pans at a local HomeGoods store. They are the perfect size for making individual, but generous meatloaves. They are also ideal if you're trying to pay attention to portion control. And, I had ground sirloin and hot Italian sausage tucked away in the freezer and wanted to re-create a meatloaf I sampled some time ago at the Kona Grill in Troy, Mich. I remembered that the recipe had a mix of beef and Italian sausage — a good combination for producing a juicy, tender meatloaf. After searching the Internet, I came up with today's recipe: Mini Meatloaves with Shoyu Cream Sauce. The meatloaf recipe is fairly basic; what sets it apart is the Shoyu (SHOHyoo) Cream Sauce. It's a simple mixture of heavy whipping cream and soy sauce, brought to a boil and thickened with slurry — a mixture of cornstarch and water. You can substitute regular or reduced-fat whipping cream or fat-free half-and-half. Shoyu is Japanese sweet soy sauce. At many grocery stores you will find several varieties of soy sauce. Not all soy sauces have the same flavor profile. Some are sweeter; some are darker, and some are slightly thicker. It is a salty condiment, and some brands can be saltier than others. For this recipe, I used Kikkoman reducedsodium soy sauce. MINI MEATLOAVES WITH SHOYU CREAM SAUCE Makes: 4 / Preparation time: 15 minutes Total time: 1 hour 15 minutes For this recipe we used 4-by-2-by-11⁄4-inch deep mini meatloaf pans. But you can make this meatloaf in any size loaf pan. Increase the baking time for larger meatloaves. A standard-size meatloaf will take about 1 hour to cook thoroughly. 11⁄2 tablespoons olive oil 1 tablespoon butter 1 teaspoon minced garlic 1⁄2 cup chopped onions 1⁄2 cup chopped bell peppers (any color) 1⁄2 pound ground sirloin 1⁄2 pound sweet, mild or hot Italian sausage 3⁄4 cup fresh bread crumbs 1 large egg 2 tablespoons no-salt added tomato paste 1 teaspoon favorite allpurpose seasoning 1⁄2 teaspoon black pepper SHOYU CREAM 1 cup heavy whipping cream or low-fat or fat-free half-and-half 3 tablespoons reducedsodium soy sauce 1 tablespoon cornstarch mixed with 1 tablespoon Aisles full of lessons for teens By Heidi Stevens Chicago Tribune (MCT) water Preheat oven to 375 degrees. Brush 4 mini meatloaf pans or individual ramekins with a little olive oil. In a skillet, heat the oil with the butter. Add the garlic and saute 1-2 minutes or until fragrant. Add the onions and peppers and saute 5 minutes or until onions are just beginning to brown. Remove from heat. In a mixing bowl place the sirloin, sausage, bread crumbs, egg, tomato paste, all-purpose seasoning, black pepper and onionand-pepper mixture and mix well. Pack mixture into mini meatloaf pans or ramekins, making sure it's pressed evenly in the pan. Bake about 30 minutes or until the top is browned and crusty and the internal temperature in the center of the meatloaf is 155 degrees. Remove from the oven, tent with foil and let rest for 10 minutes. While resting, the internal temperature will rise to at least 160 degrees. Meanwhile, in a small sauce pan combine the cream with the soy sauce and bring to a boil. Stir in the cornstarch mixture and cook 1 minute. Reduce the heat to low and simmer until mixture is thick enough to coat the back of a spoon. Adapted from several recipes for Kona Grill's Big Island Meatloaf. Tested by Susan M. Selasky for the Free Press Test Kitchen. It's a beautiful, terrifying day when your children start feeding themselves. Not the hold-his-own-utensil, pincher-grasp-her-ownbanana feeding. That's unadulterated beauty. The terrifying part arrives when your kid is old enough to hop in the car, drive to the store and buy his or her own "food." Will a vegetable make its way into the cart? Will expiration dates be checked? Will Cool Ranch Doritos and Red Bull rule the day? Hard to say. All you can do is arm your young shopper with the knowledge to navigate a grocery store in a healthful, budget-conscious way. Registered dietitian Jill Castle is here to help. "Your main goal with teens is pushing them toward variety and helping them identify health-promoting foods," says Castle, co-author of "Fearless Feeding: How to Raise Healthy Eaters from High Chair to High School" (JosseyBass/Wiley, $16.95), due out in April. In that spirit, she recommends imparting the following wisdom: Eyeball ingredients: "I advise teens to look at the first three ingredients," Castle says. "You want to be able to identify what's in it, and you want to be able to pronounce it. If you look at a bag of Lay's potato chips, the ingredients are potatoes, salt, oil. If you pick up a bag of cheesy Doritos, you see a lot of chemicals you can't pronounce." Pay attention to portion: Make sure your teen knows where to find the serving size on nutrition labels and point out that some items, particularly less healthy foods, are packaged to be wiped out in one sitting — but, nutritionally, shouldn't be. "Show them, 'This is a normal portion,' and 'This 24-ounce soda is more than twice a single portion.'" Browse the aisles: "Shop the perimeter" is a grocery shopping mantra — logic being that produce, dairy and less processed, packaged choices dwell along the outer limits. Castle says to encourage teens to venture into the inner aisles in search of whole grains and nonperishables. "Nuts and seeds and dried fruits, healthier oils, beans, whole grain pastas, brown rice. There are lots of good finds in the aisles." Pick produce wisely: "Look for fragrance, firmness and color," when choosing your fruits and veggies, she says. And think twice before going the convenience route: Bagged lettuce, baby carrots and sliced apples are time savers, but they cost more and are often treated with chemicals or other preservatives. And educate your teen on produce shelf life. "I tell them to always have onions, potatoes and celery on hand. They're the bases for soups and so many different meals, and they're not quick to perish." WE ACCEPT FOOD STAMPS WE FEATURE BLACK CANYON ANGUS BEEF 8049 Hwy 99E, Los Molinos, CA CUSTOM CUT MEATS AT NO EXTRA CHARGE "Your Family Supermarket" NO CARDS REQUIRED FOR EVERYDAY LOW PRICING OR SALE ITEMS We appreciate your business - and we show it! 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