Let’s Talk Turkey About Making Meat Loaf

Diana Helfand
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Wednesday - February 10, 2010
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As a healthcare leader in the state, Hawaii Pacific Health has the responsibility to invest in the future of medicine in Hawaii. One of the ways to fulfill this commitment is the Summer Student Research Program, an opportunity for undergraduate college students interested in a career in medicine to participate in an eight-week clinical research project under the guidance of a principal investigator/mentor.

Dr. Randy K. M. Wong is the director of this prestigious program, which accepts the best and the brightest of Hawaii’s future physicians.

The 2010 SSRP is currently accepting applications, and Wong encourages students to apply immediately (the deadline is Feb. 26, but gathering letters of recommendation and preparing the required essay can take time). To request an application, call Hawaii Pacific Health Conference Services at 522-3469.

Once accepted into the program, these young research scholars become members of a research team, gaining hands-on knowledge about research design and methodology, as well as the importance of clinical research in the daily practice of medicine. SSRP also provides a “backstage pass” into the world of medicine through a structured tutorial series called the Life Cycle of Research and Careers in Medicine.


Research scholars participate in other “real life” activities: Shadow physicians, observe surgeries and tour medical facilities including the four nonprofit hospitals anchoring the HPH system - Kapiolani Medical Center for Women and Children, Kapiolani Medical Center at Pali Momi, Straub Clinic and Hospital and Wilcox Memorial Hospital - and visit and experience the culture of Kalaupapa.

This column is dedicated to Dr. Randy Wong and all the doctors of Hawaii Pacific Health for their investment in the future of medicine in Hawaii.

Zucchini is a variety of squash that looks like a large cucumber and is thought to have originated in Italy.

Most varieties of squash are classified as summer or winter squash, depending on their storage life. Summer squash cannot be stored for very long, whereas winter squash has a longer shelf life. Summer squash is picked while very young, and both the seeds and skin are tender enough to be edible. The thin, smooth skin can be yellow or green, and some have stripes or speckles. It has a cream-color flesh that is actually quite bland, and the most flavorful zucchinis are 6-8 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 it should keep for about a week. Do not wash until just before use.

Zucchini also may be frozen: Cut into slices and blanch for two minutes.

Once frozen, it will keep for about three months.

They are an excellent source of potassium and vita-min A, and contain vitamin C, folic acid, antithetic acid and copper.

This alternative to beef meat loaf has a good helping of veggies, and keiki love it!


* 1 1/2 pounds ground turkey (for the least fat, use turkey breast)combined with 2 beaten egg whites

* 1/2 cup dry Italian breadcrumbs

* 1/4 cup finely shredded Parmesan cheese

* 1/3 cup finely chopped Maui onions

* 1/4 cup coarsely shredded carrot

* 1/4 cup coarsely shredded zucchini

* 2 tablespoons chopped fresh parsley

* 2 garlic cloves, crushed

* 1 jar of your favorite Italian tomato sauce

Preheat oven to 350 degrees. Combine all ingredients except sauce in a bowl; stir well. I like to combine with my hands for best results. Form an oval loaf, pour about half of the sauce on top and spread to cover loaf. Place on baking pan coated with cooking spray. Bake at 350 degrees for 35 minutes, add more sauce, if desired, and cook for 10 minutes or until done.

Makes four to six servings.

(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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