Healthy Makeover by request: Beef Porcupines

If you are not familiar with this dish, Beef Porcupines are meatballs with rice served in a tomato sauce.

I received a request to make this recipe healthier on my Comments, Requests, and Questions tab from my mom; full request is at the bottom*. Everyone else, it’s your turn to send me something!

I love requests to make a recipe healthier, because it is a fun challenge. This makeover was unusual because I actually only changed the cooking method, and not the ingredients. My version is delicious and saves hundreds of calories per serving (all fat calories!) vs. the original recipe.

Healthier Beef Porcupines

Serves ~4 as a main dish

1 pound ground beef

1/2c raw white rice

1/2c chopped onion

1/2 t garlic salt

1/2 t pepper

8 oz. (1 c.) tomato sauce or spaghetti sauce

8 oz (1 c.) water

Preheat oven to 400 degrees.

Combine first 5 ingredients in a mixing bowl (with your hands). Shape into evenly sized meatballs; I made about 20 but feel free to do 12 like the original recipe if you like them bigger. Place meatballs on a cooling rack placed on top of a cookie sheet (this will allow the fat to drain from the meat onto the cookie sheet). Bake for 12-16 minutes, depending on the size of the meatballs, or until brown and meat is cooked.

Turn oven down to 350 degrees.

Put meatballs into an 8 or 9 inch glass baking dish. Pour tomato sauce and water on top of meatballs.  Put baking dish in oven and bake for 45 minutes; turn meatballs over after 20-25 minutes to ensure rice cooks.

* Here’s the request:

I have an old recipe I'd like to see if you can make healthier. It's called Beef Porcupines!! Mix meat, rice, onion and seasonings, and shape into 12 meatballs. Fry in 3T hot oil, turning frequently until golden brown on all sides. Pour one 8 ounce can tomato sauce and one can water over the meatballs, cover and simmer for 45 minutes.

Mercat’s White Beans – made easier and healthier

Happy new year, everyone!

I had a fabulous lunch over the holidays at Iron Chef Jose Garces’ restaurant Mercat in Chicago  http://www.mercatchicago.com/. It is wonderful – and not too expensive - so you should definitely go if you are ever in downtown Chicago.

I was quite excited that the chef shared a few of their recipes with me, including a killer white bean side dish. This is my modified version that is the right size for a family (not gallons!), and even easier and healthier than the restaurant's recipe. I bet these will be the best, most flavorful beans you have ever had.

This recipe is easily halved or doubled.

Gina’s easy Mercat white beans

Serves 4-6 as a side dish

2 slices bacon (raw, not precooked)

½ onion, diced

2 garlic cloves, minced

2 - 15 oz. cans Great Northern beans, drained and rinsed

2 c. low sodium (or regular) chicken broth

1/2 t. salt

1 t. dried thyme*

1 t. dried rosemary*, divided

1/2 t. black pepper

Cook bacon in a saucepan on medium until crisp. Set aside bacon strips. In pan with bacon drippings, cook onion and garlic until translucent/a few minutes. Add beans, chicken broth, salt, thyme, and ½ t. rosemary. Simmer on low, uncovered and stirring occasionally, for about 30 minutes, or until liquid is absorbed. Meanwhile, crumble or chop the bacon when it is cool. Stir the remaining ½ t. rosemary, pepper and bacon pieces into beans just before serving.

* Two notes on herbs:

1.  I used dried herbs because I always have them on hand and fresh can be hard to find in the winter, but of course use fresh if you have it; you’ll probably need to double the amount.

2.  These beans are very flavorful, so if you are feeding kids or like things less robust, start with half the amount I have listed and adjust to taste.