Adding Veggies To A Low-fat Loaf

Diana Helfand
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Wednesday - August 03, 2005
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Every mother’s dream is to raise a happy and healthy family. For Sally Parker, that dream extends to her five daughters, each of whom has a special talent.

One of them, Leslie Goldman, a graduate of the Manhattan School of Music, is a New Yorkbased opera singer. Leslie discovered opera on a family trip to Italy, which led to studies, performing at prestigious summer festivals, and singing in New York.

Now Leslie is returning to Honolulu to produce her Golden Key Opera Productions of two Menotti one-act operas, sung in English: The Telephone
and The Medium
. They are the perfect introduction to opera, and popularly priced to entice younger audiences to attend. Performances are Aug. 5 and 6. Both will be presented under the aegis of the Hawaii

Opera Theatre’s studio program at the historic Hawaii Theatre. Here’s a healthy recipe from Sally, who authored the cookbook Sugar and Spice, dedicated to Leslie with good wishes for great success with the Golden Key Opera Company.

Zucchini is a summer squash and cannot be stored for very long. The most flavorful zucchinis are between 6 to 8 inches long. When purchasing, look for firm, unblemished zucchini with a glossy skin. To store, place in a perforated plastic bag in the refrigerator, where they should keep for about a week. Do not wash until just before use.

Zucchini is an excellent source of potassium and vitamin A, and contains vitamin C, folic acid, antithetic acid and copper.


• 1 1⁄2 pounds ground turkey (for the least fat, use turkey breast)
• 1⁄2 cup dry Italian breadcrumbs
• 1⁄2 cup finely shredded Parmesan cheese
• 1⁄3 cup finely chopped green onions
• 1⁄4 cup coarsely shredded carrot
• 1⁄4 cup coarsely shredded zucchini
• 1⁄4 cup chopped fresh parsley
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 large egg white
• 2 garlic cloves, crushed
Paul Newman’s Marinara Sauce

Preheat oven to 350 degrees.

Combine all ingredients except marinara sauce in a bowl; stir well. Put mixture in meatloaf pan and top with sauce. Bake at 350 degrees for 45 minutes. Makes four to six servings. Note: For a moister, more flavorful meatloaf, use ground turkey that contains light and dark meat.

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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