Here at the Cooking Light Virtual Supper Club we have dreamed up a menu on the healthier side without giving up any of the comfort you find in delicious food. This months menu "Everything Old is New Again" seemed fitting to bring in the the new year and was chosen by yours truly. Retro foods like macaroni and cheese, tuna casserole, chicken pot pie and crepes Suzette have made a come back in recent years with new twists and flavour profiles. Dishes that last saw the light of day when Betty Crocker ruled the roost. If you thought prawn cocktails had vanished into the netherworld along with shoulder pads and Bananarama chart hits, think again.
Retro food is having a moment in culinary circles right now, as gourmands and trend-setters delve into the past to breathe fresh life into timeworn classics. Decadent foods can and will always be a part of our future but you can still be magnetically drawn to the table by recreating tasty, heart healthy versions of classic dishes. As a member of the Cooking Light Supper Club it is our duty to make these dishes guilt free. A new year, a new twist on the classics.
Let's see what the group has reinvented today.
Susan of The Spice Garden starts us off with an appetizer of Belgian Endive Spears with Curried Crab Salad . Mmmmm.
Sarah of All Our Fingers in The Pie brigs back a delicious version of the Iceberg Wedge Salad. Loving this blue cheese updated version.
I brought along an updated version of a classic dish I grew up with a Bolognese Meatloaf. Veal is not something I can find in this area easily so I used a little extra of both the beef and pork. All of this is perfect with a rich mushroom gravy.
Jerry of Jerrys Thoughts, Musings and Rants updates and lightens up the Classic Green Bean Casserole. Jerry is kindly checking in from Amsterdam for our virtual dinner. Thanks Jerry!
Sandi of The Whistlestop Cafe ends our menu with a bang with a retro Gingery Banana Pudding with a Bourbon Cream Something I feel compelled to give a go.
1 ounce French bread, torn
2 ounces pancetta, chopped
1/2 cup finely chopped shallots
1/2 cup finely chopped carrot
1 tablespoon tomato paste
1/4 cup fruity red wine
1/4 cup 2% reduced-fat milk
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large egg, lightly beaten
1/3 pound ground sirloin
1/3 pound lean ground pork
1/3 pound ground veal
1 tablespoon butter
4 ounces finely chopped cremini mushrooms
2 tablespoons minced shallots
4 teaspoons all-purpose flour
1 cup fat-free, lower-sodium beef broth
2 tablespoons half-and-half
1/4 teaspoon black pepper
Dash of salt
Preheat oven to 350°.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 3/4 cup. Arrange breadcrumbs on a baking sheet; bake at 350° for 8 minutes.
Heat a small skillet over medium-high heat. Coat pan with cooking spray. Add pancetta; sauté for 2 minutes. Add 1/2 cup shallots and carrot; sauté 8 minutes, stirring occasionally. Add tomato paste; cook 1 minute. Add wine; cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Remove pan from heat; cool 5 minutes. Combine the breadcrumbs, pancetta mixture, milk, and next 6 ingredients (through veal) in a large bowl; gently mix until just combined.
Transfer mixture to a 9 x 5-inch loaf pan coated with cooking spray; do not pack. Bake at 350° for 40 minutes or until a thermometer registers 160°. Let stand 10 minutes; cut into 6 slices.
To prepare sauce, melt butter in a medium saucepan over medium-high heat. Add cremini mushrooms and 2 tablespoons shallots; sauté for 6 minutes, stirring occasionally. Add flour, and cook for 1 minute.
Add 1 cup beef broth; cook for 2 minutes, stirring frequently. Stir in half-and-half, 1/4 teaspoon black pepper, and dash of salt. Cook for 30 seconds. Serve with meat loaf.
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