When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Archive for August, 2010




Turkey Meatloaf: Chinese Style

We all love meatloaf! Simply use lean ground turkey to create a much healthier version of heavy, traditional beef meatloaf. This is an easy and delicious dish ideal for an everyday family meal. If you have a large family or wish to create sandwiches from the leftovers, you can just double the recipe. Use a 9×12 baking pan. Make a large 11 inch long loaf and bake uncovered for 50 minutes.

Chinese Turkey Meatloaf

1 package lean ground turkey (1-1/4 pounds)
1 scallion, including green top
1 large egg
½ cup plan bread crumbs
2 tablespoons soy sauce (Kikkoman brand)
2 tablespoons tomato ketchup
1-1/2 tablespoons hoisin sauce*
1 teaspoon pure sesame oil
Pam or Canola oil cooking spray

Wash and trim the green onion, finely chop. In a large bowl, combine the ground turkey with onions, egg, bread crumbs, soy sauce, ketchup, hoisin sauce and sesame oil. Mix all ingredients together thoroughly and set aside.

Turkey Meatloaf

To Bake:
Preheat oven to 350 degrees. Spray baking pan with cooking spray. Use hands to form the ground turkey mixture into a 2 1/2″ high x 4 1/2″ wide x 6″ long loaf and place onto the baking pan. (Note: The ground turkey meat texture is much finer then beef. You may need a large spoon to spoon the mixture into the pan. Use hands to gently form into a long loaf). Bake uncovered in the center of the oven rack at 350 degrees for 40 minutes or until an inserted fork comes out clean. Let cool for at least 10 minutes before placing the meatloaf onto a serving platter to slice. Serve warm.

Makes 4 to 6 servings
Preparation time: 10 minutes
Baking time: 40 minutes

*Hoisin sauce is a sweet brown sauce made from soybeans. Sold in jars or bottles at the Asian section of
most supermarkets. After opening, it can stored for several months in the refrigerato




Summer Peach Delight

For over 20 years I have been making this simple summer dessert for our family and friends. I finally decided to write it down. It’s the perfect finish to a Chinese inspired barbecue meal of  Pork Ribs and Chow Mein Noodles. I’ve tried many different fruits but I believe fresh yellow peaches are the best!


5 medium size firm fresh yellow peaches
Pam or Canola oil cooking spray
1 tablespoon cold butter
Whipped cream (optional)

2 large eggs
½ cup sugar
1 cup light soy milk or milk (prefer soy milk)
½ teaspoon salt
¾ cup flour

Wash the peaches. Slice each peach into ¼ inch thin pieces. Spray a 10 inch size quiche pan or a 10 inch round cake pan with Pam or Canola oil cooking spray. Arrange sliced peaches evenly within the quiche pan and set aside.


Preheat the oven to 350 degrees. In a medium size bowl, use a whisk to beat eggs with sugar first and then add soy milk and salt. Slowly add flour and beat into a smooth, thin batter. Pour the batter into the peach filled baking pan. Cut the cold butter into small thin pieces, sprinkle on top of the battered peaches.


To Bake:
Bake in the center of the oven rack at 350 degrees for 1 hour or until an inserted fork comes out clean. When done baking, the peach dessert will stand tall and fluffy. Once removed from the oven, it will fall and flatten. Let cool for 30 minutes before cutting. Serve warm or at room temperature with a dollop of whipped cream (optional).


Makes 8 servings
Preparation time: 15 minutes
Baking time: 60 minutes

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