Gluten-free Asian pot sticker recipe

I just want you to know that I don't know and don't claim to know how to cook everything. Some things I'm not interested in and some things...well, intimidate even me. I suppose the biggest factor in trying something new is giving myself enough time to fiddle with it and being able to live if it's not 100% successful.

I've come to know Jeff Larsen who also teaches gluten-free cooking classes in the SF bay area. There are some things we do which are very similar and some things we do differently. Either way, there's a language we both speak and it's been a pleasure getting to know him. I mention him because he teaches a number of classes around Asian cooking, specifically dumplings. I have had a very good gluten-free pot sticker from Feel Good Foods but there's nothing like making your own, something I could almost do in my sleep pre-gluten-free lifestyle. Since I couldn't go to his class today, I decided on a whim to just try them.

I consulted a few recipes, texted him a few times and came up with this. The dough is a combination of a few recipes but was workable. I particularly like the filling which I created on my own. A very long time ago, I took a Chinese cooking class. I still remember what I learned about making wontons, including stirring in one direction and then the other. This helps to bind the meat so it stays together.

I promised some Facebook fans that I would post this recipe so I'd better get on with it. I would highly suggest looking at the photos taken by Crysty of Garden of Gluten-Free. That was my starting point.

I would have taken more pics but my hands were messy. After they were cooked, my kids basically devoured about half of them, including the extra meat which I had used to make into mini meatballs. I ate mine with San-J gluten-free low-sodium tamari soy sauce with a few drops of chili oil. Yes, I was in heaven!

Give yourself at least an hour or more to make this dish. It would be much quicker with two people so find a friend. You can fill it with whatever you'd like; this was my vision (that day). Please let me know if the recipe works for you.

Gluten-free Asian Pot Stickers


Makes 24-26 pot stickers

FILLING
1 pound ground chicken, turkey or pork
1 tablespoon sesame oil
2 scallions, diced
Salt and pepper
2 garlic cloves, minced
1 teaspoon minced fresh ginger

WRAPPERS
1 cup sweet rice flour
1/2 cup tapioca flour (also known as tapioca starch)
1/4 cup white rice flour
½ teaspoon kosher salt
¼ teaspoon xanthan gum
2 tablespoons vegetable oil
2/3 cup boiled water

Cornstarch or tapioca starch for rolling

Put the filling ingredients in a bowl. Mix well with a wooden spoon. Mix briskly in one direction for 20 seconds. Mix another 20 seconds in the other direction. Set aside.

Mix dry ingredients (flours, salt and gum). Add oil. Add hot water slowly. Mix with a spatula. Once the water has cooled slightly, use your hands to bring the dough together. Knead on the counter until it is smooth. It should feel like playdough. If it's sticky, add more tapioca flour until it's tacky. If it's too dry, add a few dashes of water.

Roll into a log. Divide in 2. Keep one piece under a towel or in a plastic bag. Cut each piece into 12 (cut the piece you have in half, then in half and then in 3). Roll each with your hands into a flat pancake.

I usually use a piece of wax paper so that the dough does not stick to the press. Sprinkle some cornstarch on either side of the dough, place the dough on the wax paper, fold the wax paper over, and then use the tortilla press to flatten out the dough. You can also roll between plastic until very thin. Place on plate or cutting board. Roll out 6 at a time.

Place the wrapper in your hand. Place 2 teaspoons filling in the middle. Wet the edges of one side of the pot sticker.  Fold over, pressing out any air, and seal. Place on a plate. The water is helpful if the dough starts to break. You can use it to fix any cracks.

When 12 are done, heat pan with 1 tablespoon of oil.  Heat to medium.  Place flat side down and cook for 2 minutes until lightly browned. Carefully add ¼ cup of water, cover, lower the heat slightly, and cook 8 minutes. Remove cover and cook another 2-3 minutes until bottom is completely browned. Repeat with the second batch.

If you have leftover meat, roll into little meatballs and cook in a non-stick pan until brown on each side and cooked through.

Udi's new hamburger and hot dog buns are perfect for summer

Wait, is that a hamburger roll that doesn't crumble? What a treat!

One advantage to a gluten-free diet is skipping the bread; I find I'm not as full otherwise. I often ask for a plain hot dog or hamburger whether I'm at the ball game, a bbq or restaurant. My kids and I have gotten used to it so it's no longer a big deal. However, when I made my own hamburger recently and served it on one of Udi's new hamburger rolls, I realized I did miss it. Whether you are looking for the gluten-free replacement or you just crave a roll once in a while, Udi's is a good option.

I have learned with gluten-free bread to keep it in the freezer if I'm not going to use it right away. The Udi's rolls are attached so if this is your strategy too, cut them before freezing. I find if I leave the roll out for about 10 minutes, it's thawed enough to separate (you can also place it in the microwave for 10 seconds if necessary). To complete the thawing process and crisp it up, I put mine in the toaster oven for 2-3 minutes. This is also another way to melt cheese.

When you make your burger, you don't need to add anything except some seasoning. For a pound of meat, 1/2 teaspoon of sea salt and a sprinkling of black pepper should be enough. That's personal preference; my husband adds a grill seasoning but it's too spicy for our kids. I only buy natural, grass-fed beef. My personal favorite is a local farm called Markegard Family Grass-Fed which is excellent. Even though there isn't too much fat, the flavor is amazing.

On the day I made the burger to the left, it was just for myself so I made it in a pan versus the outdoor grill. After turning it and letting it cook another few minutes, I added some sharp cheddar and covered it with a pot lid. This finished the cooking and melted the cheese perfectly. To the bun, I added some organic tomato and lettuce. I plopped the burger on top, added my ketchup :-) and went for it. I was making the happy yummy noise while I ate; luckily I was alone! I would recommend trying it, especially if it's something you miss on a gluten-free diet.

As for the hot dog rolls, I like them but they are a bit dense. We ate them another night with some Fearless Flyer hot dogs which we grilled on the bbq. The rolls were hard for my kids to eat but it didn't stop me. The downside was that I felt full so maybe next time I'll just go for a half.

The hot dog to the left is one from a Celiac Awareness Event at AT&T Park this past week. My children split one and it was still a lot of bread. I'm going to try microwaving the rolls next time I serve them to see if that helps it become a bit softer which might make it easier for them.

If you don't see Udi's in your local market, remember to ask. Some times products can be in places you don't expect (like the fridge or freezer). It's also helpful for the store to know you are interested so they are more likely to carry them.

It's almost officially summer so this year, don't deny yourself! Have a burger or hot dog on a roll and enjoy!

Greek Casserole recipe with a Gluten-Free variation

Yummy Greek Casserole is quick and easy

While trying to come up with quick and easy meals for one of my customers, I envisioned a casserole similar to a Shepherd's Pie but with Greek flavors. I created a base recipe but needed to test it first. My husband even asked where it came from. Uhm, me...

The night I made it we had just gotten back from a trip. I love creating recipes that can be thrown together in 30 to 45 minutes. Even after flying all day, this recipe was still easy enough to make.

You might know that I eat gluten-free. So, instead of making the traditional white sauce with a flour-based roux, I used a cornstarch slurry. Using whole milk and adding a wee bit of butter at the end gave the milk sauce a creamy texture. I didn't miss the flour for a minute. I'll give you both recipes, though, just in case you like the texture of a sauce made from a roux.

Regardless of the gluten, the one tip that I'll give you now that will make a huge impact on the flavor of your dishes is to step away from the stove when you cook ground meat. Heat the pan first and then drop pieces into the pan. Don't break up the meat and don't crowd the pan. Cook until brown on one side, then turn over. Once cooked for a few minutes, begin to break the meat up with the back of the spoon. A simple trick that will do wonders; I promise.

If you don't eat meat, use sautéed mushrooms instead. I have options for everyone.

Let me know how you like it. After seeing the empty bowls tonight, I know the verdict here.

Greek Casserole

1 lb ground meat (beef, lamb, turkey or chicken) or 1-2 cups sautéed mushrooms
2 tsp olive oil
½ onion, chopped
¼ tsp ground pepper
½ tsp each dried oregano and thyme
¼ tsp nutmeg
½ tsp salt
2 garlic cloves minced
2-3 cups of cooked brown or white rice (Tip: cook rice first, then cook the meat and onion)
1 bag frozen chopped spinach, thawed and squeezed dry
½ c Feta cheese, crumbled
2 c white sauce (see recipes below)

1. Sauté ground meat in a large pan until browned and cooked through. Remove and transfer to a bowl.
2. Heat the same pan over medium heat and add olive oil, then onion and seasonings but not the salt. Without stirring very often, cook until golden brown. Add salt and garlic and cook 1 minute. Add ground meat back to pan and cook together for 2-3 minutes.
3. Place the meat and onion mixture into a 13x9 greased pan.
3. Place rice on top of meat, then spinach. Pour white sauce over this and top with the Feta cheese.
4. Bake in a 375ºF oven for about 25-30 minutes or until brown on top and bubbly. Or, bake 20 minutes and then broil 3-5 minutes or until brown.

Optional additions on top of the spinach: Kalamata olives, chopped sun-dried tomatoes or halved cherry tomatoes

White Sauce (made with a roux)
2 Tbl unsalted butter
3 Tbl flour
2 c whole milk
1/2 tsp salt
Sprinkling of pepper, garlic, nutmeg and oregano

To make the roux, in a medium to small sauce pan, over medium to medium-low heat, melt butter. Add flour and whisk.

While that is cooking, heat milk in a glass measuring cup in the microwave until warm (1 minute works well) or on the stove top in a pot. This helps to reduce lumps since the liquid is closer to the temperature of the roux.

After the roux has cooked for 2-4 minutes, slowly add milk to roux, stirring. Add salt, pepper, garlic, nutmeg and oregano. Continue to cook until slightly thickened. You might need to raise the temperature slightly. Taste and adjust seasoning.

Gluten-Free White Sauce (made with a cornstarch slurry)

2 c whole milk
2 Tbl cornstarch mixed with 2 Tbl cold water
1/2 tsp salt
Sprinkling of pepper, garlic, nutmeg and oregano
1/2 Tbl unsalted butter

Heat milk in a medium sauce pan until just beginning to simmer/scald; look for tiny bubbles on the edges.

Whisk in the cornstarch slurry and seasonings. Cook for about 3 minutes or until thickened. Add butter and stir until melted. Taste and adjust seasoning.

Sweet Potato, Black Bean and Beef Chili recipe

One day, when I opened the pantry, I noticed some dried black beans. It made me think of chili and then I remembered I had some sweet potatoes I needed to use up. I pulled out a pound of ground beef from the freezer and decided to make a sweet potato, black bean and beef chili the next day. The bonus was also having cilantro and sour cream in the fridge, too.

This recipe (and accompanying videos) highlights some great techniques; how to saute vegetables to get the most flavor and how to brown meat. The sweet potato adds a nice touch but you could just as easily leave it out. Cooking the beans fresh is another option when you have the time. I served this chili over polenta. It would also be good on top of rice, a baked potato or just plain. And if you want to create this as a vegetarian option that's easy; just leave out that step.

Watch the video here for how to make this dish.

Watch the video here for how to rehydrate beans "quickly", tips on browning meat and how to use a smooth edge can opener.

Sweet Potato, Black Bean and Beef Chili
Serves 4-6

1 medium onion, chopped
2 tsp olive or vegetable oil
1/2 tsp each pepper, oregano, and coriander
1 tsp each cumin
2 Tbl chili powder
1-2 carrots, chopped or about 6 baby carrots, chopped
1 medium or 1/2 large sweet potato, peeled and chopped
1 clove garlic
1 tsp salt
1 lb of lean ground beef or turkey
2 cups of black beans (or 1 can, drained and rinsed)
1 14 oz can of diced tomatoes
1 14 oz can of tomato sauce
1-2 cans of water or broth (pour liquid into each can to get all of the tomato out)
1-2 Tbl tomato paste
Additional salt to taste
1/2 tsp sugar if needed

1. Heat a large pot to medium. Add oil and then onion and give it a quick stir or shake. Sprinkle with herbs and spices (not the salt), stir and cook while you chop the carrot and sweet potato. Do not stir the onions very much. Just once every few minutes so they aren't sticking or burning.
2. Add the carrot, then the sweet potato and cook another 5 minutes.
3. When veggies are soft, add garlic and salt and cook for 1 minute. Remove from pot and place in bowl.
4. Make sure the pan is hot again and add ground beef. Drop the meat in small pieces into the pan and do not stir; press down slightly. Do not crowd pan. Once browned, turn over and cook other side. Once the other side is cooked, use a spoon to cut the meat into smaller pieces. If the meat is browned, the dish will have more flavor.
5. Once the meat is cooked through, add the veggies, diced tomatoes, tomato sauce, beans, water and tomato paste. Bring to a boil, lower to a simmer and cook 20-30 minutes. If the chili looks dry, add more water.
6. Taste chili and adjust the seasonings. Add salt to taste as well. If the chili is spicy, add some sugar.

Oats are the Secret to Gluten Free Italian Meatballs

I never thought I could do this without using gluten free bread but it occurred to me one day that I had made my lentil loaf with ground oats as the binder. Hello. Why not try that in a meatball? Not only is it gluten free but by using the oats, you boost the nutrition. The meatball was very tasty yet moist and tender. My mom would have been proud of me!

This is the way my mother and grandmother both made their meatballs; very authentic. If you don’t want to use veal, use all pork. You could even substitute some of the beef for Italian sausage. Look for sausage sold in bulk or take the casing off of an uncooked sausage and mix it in with the meat. Make sure to add the milk and oats a little at time to reach the right consistency.

Gluten Free* Italian Meatballs

Makes 12-14 medium or 20-25 small meatballs

3/4 lb natural, grass fed ground chuck (beef)
1/4 lb each ground pork and veal (or 1/2 pound of one)
2 eggs
1/4-1/3 c grated parmesan cheese
1/4 c chopped Italian parsley or 2 Tbl dry
1 tsp minced garlic or ½ tsp garlic powder
1 tsp salt
1/2 tsp ground pepper
3/4 c milk
1 c gluten free oats, ground in a processor or blender OR dried breadcrumbs if you're not gluten free

*Make sure to check all ingredients to ensure they are gluten free before you use them.

1. Mix eggs and seasonings with a fork or whisk and then add meat. Add half of the milk and oats. Keep mixing and adding until the correct texture is reached; you should be able to roll the meat into a ball but it should be “tacky”.
2. Roll meatballs that are about 1 ½ inches in diameter, about the size of a golf ball.
3. Place on a greased sheet tray and if you have time, place in the fridge for 30-60 mins. This will help the meatballs set.
4. Pre-heat the oven to 375 degrees F. Bake for 20 minutes and then turn meatballs over. Bake an additional 10 minutes or until golden brown and no longer pink inside and/or 165 degrees F.
5. After meatballs are cooked, simmer in tomato sauce.

Bug Salad and Dead Man's Meatloaf

Yes, I said it; Bug Salad. No, no, it's not really bug salad. It's actually barley, lentils and pasta. If you know me, you know I love Halloween and that I love to make funny foods that might look kind of gross but always taste good. It's been fun having kids because now feel I can be a little sillier and get away with it.

I had always thought that a barley salad would be a good Halloween dish since this grain sort of looks like a bug when it's cooked. I was looking through the pantry and saw some black lentils (which look like little black balls) and red lentils. I decided to cook them all separately, adding broken spaghetti to the lentils to use as the worms. Of course, the only thing I forgot that was that when the red lentils cook, they turn yellow. Oh well. One other bit of advice is to cook everything separately; otherwise you'll have just a bunch of black things in a bowl.
NOTE: This recipe/post was done before I was gluten-free. To make this dish gluten-free, use brown rice instead of barley. Barley has gluten in it.

Black lentils, red lentils and barley

Here's how I did it:

Barley
In a pot, I sauteed 1/2 sliced onion in olive oil and added pepper, cumin and coriander for flavor. I then added 1 14 oz can of lite coconut milk plus another 1/2 cup of water along with 1/2 cup of barley (barley is a 4:1, water to barley, ratio). I brought this to a boil and lowered to a simmer. It cooked covered for 30-35 minutes.
For gluten-free, use brown rice. Bring 1 cup of coconut milk, 1 1/4 cups of water and a pinch of salt to a boil. Add 1 cup of brown rice and stir. Cover and lower to a simmer. Cook about 35-40 minutes or until all liquid is absorbed.

Lentils
Black lentils need less than a 4:1 ratio. I used 1/2 cup of lentils and 1 1/2 cups of water. I added it together, brought to a boil, lowered to a simmer and cooked uncovered for 25-30 minutes, when it was tender.

Red Lentils
This ratio is also more like 3:1 but I added extra water so I could cook the pasta. Now, I probably didn't need the red lentils but it did give the dish nice texture and flavor. I probably added about 1/2 cup of extra water. I also added about 1 tsp of coconut oil and some salt. Wow, did that taste good! I cooked the lentils for about 10 minutes and then I added the pasta. All of the water evaporated so I was left with cooked spaghetti in a creamy yellow sauce. Actually, that would make a nice meal by itself!

If this seems too complex, just cook broken pieces of spaghetti separately.

The Bug Salad
Once everything was slightly cooled, I mixed together and added some freshly squeezed lime juice along with some chopped cilantro. Both of my kids ate it; I think they liked the name. And it was a big hit at the party I brought it to.

On any other day, this really was a good combination of flavors. It reminded me how much I like the taste of coconut as well. The research I've done points to coconut possessing more health benefits than previously believed. Coconut oil might be solid at room temperature but it does not contribute to heart disease.

Dead Man's Meatloaf
This next dish is one I make almost every year. I'll let you find your own meatloaf recipe or maybe post one later, but it's more the methodology. I think the picture speaks for itself!

Slightly reminiscent of "Oh No, Mr Bill...." Make sure to squirt the ketchup after it comes out of the oven and allow it to cool slightly so it stays together better.

I hope you have fun with these. Happy Halloween!

Amy's Chili

First, I'll have to apologize for no picture but this chili, although delicious, doesn't quite photograph well...don't worry, more pics soon of other things!

I don’t know why but I have always loved chili, even when I lived on the east coast. If it had meat and beans, a bit of spice and some tomato sauce, yum-yum! I like it plain, over rice, over a baked potato, with French fries, with nachos and even on top of a salad.

And probably because I tend to make it every few weeks, my family has come to like it as well. Some times the beans are canned and some times fresh. Some times the meat is beef; other times it could be turkey or pork. But lately there’s one thing I have discovered. It’s a great way to use up some of those “veggies on the verge” in the fridge. And of course, if we manage to throw some extra nutrition into a fairly nutritious meal, who am I to complain?

This is also a great recipe to double; you can put it in the freezer or send down the street to that neighbor who just had a baby. I hope you will try it; I’m fairly sure you’ll like it! Enjoy.

Amy’s Chili

1 medium onion, chopped
Olive or vegetable oil
Spices like cumin, garlic, chili powder, black pepper and oregano (start with ½ tsp of each and increase to taste)
Vegetables like carrots, celery, red pepper, sweet potato, zucchini and kale (1/2 – 3/4 cup of each)
1 lb of lean ground beef or turkey
1 can of diced tomatoes
1 can of kidney beans, drained and rinsed
1 can of black beans, drained and rinsed*
1-2 cups chicken broth or water
1 Tbl tomato puree
Salt to taste

*Note-if you only have 1 can/type of bean, use that. You can always use about 2 cups fresh or other types like pinto.

1. Get a large pot and heat to medium (I usually do this and then chop the onion). Add oil and then onion and give it a quick stir or shake. Sprinkle with spices, stir and allow to cook while you chop the other veggies. Add these, one type at a time, and continue to cook. The kale will get soft as it cooks in the chili so you don’t have to cook for very long.

2. When veggies are soft, remove from pot and place in bowl. Make sure the pan is hot again, add a little oil and then the meat. Move the meat around quickly so it covers the bottom and then just let it cook. This enables the meat to brown and develop good flavor.

3. Once the meat is cooked through, add the veggies, diced tomatoes, and beans. Bring to a boil, lower to a simmer and cook 20-30 minutes. If the chili looks dry, add chicken broth or water and maybe some tomato puree. If I have chicken broth in the fridge, I use that; otherwise I use water.

4. Taste chili and adjust the seasonings. Add salt to taste as well.

5. Serve with rice, baked potato, or as is.

Beef Saffron Risotto

I was asked recently for my "signature dish". That was a tough one. I have a few that I find I make over and over that would qualify. But when it came down to it, I thought about what it is I feel I represent; easy, nutritious and delicious meals that can feed the whole family.

Although I'm providing the recipe, it always helps to watch someone make it. I'm going to include it in my "Easy Weekday Meals" class. If you are interested in hosting or attending a class, please let me know.

I like this dish because I can get home at 5:00 and dinner is on the table by 5:45. It’s easy and covers my protein-starch-veg dinner goal. My mom made a variation of this for me when I was young so when I eat it, it brings back memories. I hope my children will say the same thing, and maybe yours will, too!

Beef Saffron Risotto
Serves 4

1-1 ½ lbs of natural, grass fed ground beef (like Niman Ranch)
1 Tbl Olive oil
1 medium onion, chopped (or ½ large)
¼ - ½ tsp pepper
1 garlic clove, minced
½ tsp salt
Few strands of saffron
1 cup of Arborio rice
4 cups of organic chicken broth, heated to just boiling
1 cup frozen peas, slightly thawed

1. Heat large pot to med and add ground beef. Press into pan and allow to cook for a while before you turn/stir so you get some browning. Add pepper.
2. After a few minutes, stir and cook until there is no more pink. Remove from pot and drain fat.
3. In the same pot, add olive oil and heat to medium. Add chopped onion and cook until translucent. Add garlic and cook 1 minute.
4. Add beef, salt, and saffron threads and stir. Add rice and cook for 1 minute.
5. Begin to add hot chicken broth, 1/2 cup or more at a time. Stir every few minutes and add more broth when needed. Make sure rice is simmering but not boiling. Check after 20 minutes or when broth is used up. If you need more liquid, just add hot water.
6. Add peas and stir. Cook for 3 minutes or until heated through.
7. Garnish risotto with freshly grated cheese (please, nothing out of a can!). Taste and season with salt and pepper if needed.

Tip: You can substitute ground turkey or pork for the beef.

Western Chili

Are you looking for something to bring to a potluck, bbq or party that is tasty and full of protein and fiber? I used to make this dish when I lived in Boston and then sort of forgot about it. This is surprising because it's easy and delicious.

I was getting ready for a bbq one day and remembered the recipe so that was the dish I brought along with me. Moms, dads and kids alike all enjoyed it. I've made it a few times after that and I always get the same results. Oh, and of course, everyone wants the recipe! So here it is along with some tips at the end for variations.

Western Chili

1 lb natural, grass fed ground beef
1 diced onion
1 lb natural, uncured bacon, diced
1 can baked beans with juice
1 reg can kidney beans, drained and rinsed
1 reg can butter beans, drained and rinsed
1/4 c molasses
1/4 c brown sugar
1/2 c ketchup
1 Tbl yellow mustard

1. In a large pot, over medium to medium high heat, cook beef, only stirring occasionally so as to get good browning and carmelization. When the meat is about half way cooked, add the onion. Cook this until there is no more pink in the meat and the onion is translucent. Drain any extra fat.
2. Fry bacon until crisp. Drain and pat dry. Wipe out pot.
3. Add all ingredients back to pot and simmer 20-30 mins, checking for seasoning.
4. Serve by itself or over brown rice.

Variations:
*Use ground pork, turkey or veggie ground round to substitute the beef
*Try buying the bacon from your butcher so you can get the exact weight that you want. Also, the quality is usually better.
*If you don't have bacon, use ham.
*Instead of brown sugar, use half the amount of agave nectar or equal parts of sucanat.
*Butter beans are really lima beans. If you can't find them, try white kidney beans.

Cooking for Kids and Meatloaf recipe

Long before Jessica Seinfeld published her book and before my children were pros at eating veggies, I used to add chopped cooked vegetables to dishes like meatloaf and meatballs. Here's a recipe for a healthy delicious dinner. You just need to plan ahead a bit (maybe start at 4:00 if you want to eat at 5:30).

Meatloaf w/secret veggies

To a food processor*, add:
2 peeled carrots, cut in 4 lengths
1 small onion, peeled and cut in quarters
1 zucchini squash, cut in 4 lengths
½ lb cleaned white mushrooms
2 cloves of garlic

*if you don't have a food processor, chop very finely

Chop vegetables to a mince. Add olive oil to a large sauté pan and heat to medium. Add veggies and season with salt and pepper. Cook until softened. Remove from heat. While the veggies cool, mix in a bowl:

1- 1 ½ lb of ground turkey meat (can also use chicken, pork or beef or any combination)
1-2 eggs
about 1 cup of plain bread crumbs
½ cup of ketchup
1-2 Tbl yellow mustard
1 Tbl soy sauce
*optional: 1 package of chopped spinach, thawed and drained (of you can buy bags of frozen chopped spinach and just add 1 cup)

Add the slightly cooled veggies to the meat mixture. If mixture is not stiff, add more breadcrumbs. Form into rectangle in 13 x 9 inch pan. Top with more ketchup. Bake in preheated 350 degree oven for 30-45 minutes. Remember: taking the internal temperature is the best way to determine whether your meat is cooked. Temperature should be 165 degrees.

I like to serve with traditional mashed potatoes, more ketchup and possibly another veggie on the side.