JUST WHEN I STOCKED UP ON SMART BALANCE….

I love a good sale, especially when I have a coupon.  My fridge is stocked with Smart Balance buttery sticks, Smart Balance Original and Smart Balance Light.  How lucky am I.

So my hubby, who eats steak at least four times a week, sometimes with French fries, and consumes Italian hoagies on a regular basis, snacks on pepperoni, prosciutto and pickles and cannot go through a day without bread, declared the other day that Smart Balance is not good for you.  He said he heard on the radio while driving that Smart Balance has too many toxic ingredients and that butter is a better and more healthful choice.  “Did you ever read the ingredients on the box?” he asked.  “No, can’t say I have.” 

The only thing worse than a reformed drunk is someone who just got educated by a radio commentator.  But I did feel compelled to get a box out of the fridge and read the ingredients:   “Natural oil blend (soybean, palm fruit, canola, and olive oils), water, contains less than 2% of whey (from milk), salt, natural and artificial flavor, vegetable monoglycerides and sorbitan ester of  fatty acids (emulsifiers), soy lecithin, vitamin A palmitate, vitamin B6, vitamin B12, Vitamin D, dl-a-tocopheryl acetate (vitamin E),  lactic acid, beta carotene color, and potassium sorbate, and calcium disodium EDTA (to preserve freshness).”  This long list gave me pause.  The ingredients in butter are much shorter:  cream and maybe salt.  Could Smart Balance be, as some claim, just margarine in a new wrapper?  I can’t wait to tell my cardiologist about this new find.  He’s a Smart Balance fan, too. 

Instead of throwing out my bargain buys, we agreed to use them up before we switch back to butter.  But I did throw out the rest of my Smart Balance coupons.

OATMEAL-COCONUT CHOCOLATE CHIP MUFFINS WITH COCONUT-PECAN STREUSEL

Here I am, posting another muffin recipe.  They’re still my go-to dessert because they’re easy to “healthify.”  Muffins don't need frosting, and it’s easy to cut sugar and fat and add good fats along with whole grains.  Yep, for me, the muffin is king. 
There’s plenty of fiber in this muffin from white whole wheat flour, coconut flour, oats, coconut and pecans.  The sugar is reduced, and coconut oil is used in place of butter.  These have great complex flavor from all those ingredients, and the fiber makes them satisfying.  What's not to like?

Oatmeal-Coconut Chocolate Chip Muffins with Coconut-Pecan Streusel Adapted from Quaker Oats Rating:  9.5 out of 10 Click for PRINTABLE PAGE

Streusel: 1/4 cup white whole wheat flour 2 Tbsp. coconut flour (I used Bob’s Red Mill.) 1/3 cup sugar (I used 1-1/2 tsp. Nu Naturals Stevia + 3 Tbsp. sugar) 1/8 tsp. Morton kosher salt 3 Tbsp. unrefined coconut oil, melted and slightly cooled 1/4 cup toasted chopped pecans 1/4 cup sweetened dried coconut In medium bowl, combine flours, sugar and salt.  Stir in coconut oil with fork, or mix with fingers, till well distributed and clumps form.  Stir in pecans and coconut.  Set aside. Muffins: 1-1/4 cup unbleached all-purpose flour (I used 1 cup UBAP + 1/4 cup white whole wheat) 1 cup old-fashioned oats, uncooked 1/2 cup chocolate chips 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. Morton kosher salt 2 Tbsp. water + enough nonfat vanilla Greek yogurt to equal 2/3 cup 1/2 cup honey 1/4 cup unrefined coconut oil, melted and slightly cooled 1 large egg 1 tsp. pure vanilla extract Heat oven to 350F.  Spray a 12-cup muffin tin with nonstick cooking spray, or use paper liners; set aside.  In large bowl, whisk together flour, oats, chocolate chips, baking powder, baking soda and salt.  In medium bowl, whisk together yogurt, honey, oil, egg and vanilla.  Pour liquids over dry ingredients and mix lightly with a spoon or spatula till just barely combined.  Do not overmix.  Divide batter evenly among the 12 cups, using about 1/4 cup for each.  Use a generous tablespoon of streusel for each muffin.  Bake about 18 minutes, or till a toothpick inserted near center returns with just a few crumbs.  Cool in pans 5 minutes, then turn out onto wire rack to finish cooling.  Yield:  12 muffins

COCONUT CREAM PIE WITH MASCARPONE CREAM TOPPING

In my book, nothing is better than a coconut cream pie made with fresh, unsweetened coconut.  Most coconut cream pies are just vanilla pudding with sweetened dried coconut added because it’s such a pain to crack open coconuts.  You can buy frozen unsweetened coconut shreds now in just about any food store, making it a bit easier.  Pulsing the milk mixture with the coconut makes for an almost smooth texture full of coconut flavor.  Using lite coconut milk and whole milk instead of half and half or heavy cream cuts some calories, but this is not a low-fat dessert by any means, especially with a topping of half mascarpone, half heavy cream.

You can use your favorite pastry crust to make this pie, or you can try mine, made with coconut oil and coconut-flavored rum.  Either way, you’re gonna love it!  (You may also want to try my top-rated White Chocolate-Rum-Coconut Cream Pie.)

Coconut Cream Pie with Mascarpone-Cream Topping Rating:  9.5 out of 10 Click for PRINTABLE PAGE

Crust:  1-1/4 cups unbleached all-purpose flour 2 tsp. sugar 1/2 tsp. Morton kosher salt 6 Tbsp. unsalted butter, cold, cut into 12 pieces 1/4 cup extra-virgin unrefined coconut oil, solid state* 2 Tbsp. coconut-flavored rum, or plain rum, chilled 1 Tbsp. ice water In work bowl of food processor, pulse flour, sugar and salt several times to combine.  Add butter; pulse 3-4 times, till butter is incorporated but large pieces still remain.  Add coconut oil*and pulse 2-3 time until the largest piece of butter or coconut oil is about the size of a small pea.  Pour mixture into a medium bowl.  Sprinkle rum and ice water over flour mixture and toss with fork or fingers lightly to distribute ingredients.  Place mixture in a plastic sandwich bag; press together to form a disk.  Refrigerate 1/2 hour or overnight.  Roll out dough on floured surface; fit in 9” pie pan.  Prick dough all around with fork to create steam vents.  Freeze 15 minutes.  Heat oven to 425F.  Remove pie plate from freezer and line with parchment paper.  Fill with pie weights or dried beans, being sure the beans are against the sides of the pie.  Bake 15 minutes.  Remove pie from oven.  Take pie weights and parchment out of pie plate.  Place pie plate back in oven and bake an additional 10 minutes, or till crust is golden brown and cooked through.  Set aside to cool. *If coconut oil is in liquid form, measure and place in refrigerator or freezer to get it to solidify.  Cut the solid into several small chunks. Filling:  1-1/2 cups frozen unsweetened coconut flakes (or fresh grated coconut, if preferred) 2/3 cup sugar 1/4 tsp. Morton kosher salt 1 (13.66 oz.) can lite coconut milk, divided use 1 Tbsp. coconut-flavored rum (optional) About 1/4 cup whole milk (coconut milk, rum and whole milk should equal scant 2 cups) 1-1/2 Tbsp. cornstarch 3 Tbsp. flour 2 large egg yolks 1 Tbsp. extra-virgin unrefined coconut oil 1 Tbsp. unsalted butter 1 tsp. pure vanilla extract In work bowl of food processor, combine coconut, sugar, salt and 1/2 cup coconut milk.  Pulse several times, using long pulses, until mixture is almost smooth.  Scrape sides and bottom.  Add rum, whole milk, cornstarch and flour and pulse several times to incorporate.  Add egg yolks and pulse till well mixed.  Pour mixture into 2-quart saute pan with remaining coconut milk.  Heat to boiling over medium heat, whisking constantly.  After mixture comes to a full boil, cook 1 minute, then remove from heat.  Stir in 1 Tbsp. each coconut oil and butter and 1 tsp. vanilla.  Cover with plastic wrap placed directly on surface and let stand at room temperature 30 minutes.  Pour into cooled crust.  Cover and chill several hours till very cold.  Before serving, cover pie with topping and garnish with toasted coconut.  Yield:  8 servings Topping: 8 oz. mascarpone 8 oz. heavy whipping cream 6 Tbsp. confectioner’s sugar 1 tsp. coconut-flavored rum 1-1/2 tsp. vanilla powder or vanilla extract 1/3 cup toasted coconut In bowl of stand mixer, using paddle attachment, beat mascarpone and whipping cream on low speed.  Gradually increase speed to medium high and beat till mixture is thickened.  Add sugar and beat again till smooth.  Beat in rum and vanilla.  Spoon mixture on top of chilled pie, just before serving.  Sprinkle with coconut.

CHICKEN SALTIMBOCCA

Last winter I made America’s Test Kitchen’s version of chicken saltimbocca, and, not surprisingly, it was stellar.  Even so, I tweaked the recipe, using whole wheat flour instead of all-purpose and extending the sauce because we both felt there just wasn’t enough.  I also rolled the chicken instead of keeping it flat.  

Chicken saltimbocca is becoming a go-to recipe for me because it’s so easy and so delicious.  The combination of sage, salty prosciutto and chicken is great by itself, but when you add a mushroom sauce that’s infused with wine, chicken broth and lemon juice, it becomes a plate licker.

Lately, I’ve been buying Smart Chicken, a brand that utilizes air chilling without brining the chicken or adding water.  That means, ounce for ounce, you get more chicken for your money, since there's less shrinkage, but the downside is that the chicken is less tender and dries out more quickly.  So I brine it to ensure tenderness, moistness and extra flavor.  I brine the whole batch, freeze what I’m not using right away and cook the rest. 

Chicken Saltimbocca Adapted from America’s Test Kitchen Rating:  10 out of 10 Click for PRINTABLE PAGE

BRINE: 3 cups tap water 3 Tbsp. Morton kosher salt 3 Tbsp. honey or sugar 2 sprigs fresh thyme 1 sprig fresh rosemary 1 bay leaf 1 large garlic clove, smashed 1 green onion, sliced 1/2 lemon, chopped or sliced, then squeezed 2 large boneless chicken breasts (1/2 lb. each) In large bowl, combine water, salt and honey.  Stir to dissolve.  Pour into gallon-size resealable plastic bag.  Add thyme, rosemary, bay leaf, garlic, green onion and lemon with juice.  Stir to combine.  Add chicken; seal bag; refrigerate 1 hour.  Rinse chicken and pat dry with paper towels.  Cut each chicken breast in half horizontally, then  pound with meat mallet to an even thickness.  (I'm not so good at doing this.  I always cut the tender off first and pound that thin, then cut the rest of the breast in half, winding up with 3 cutlets per breast.) SALTIMBOCCA: 1/2 tsp. Morton kosher salt  3/4 tsp. white pepper, divided 1-1/2 tsp. finely chopped fresh sage leaves 4 thin prosciutto slices 1/4 cup white whole wheat flour, or whole wheat flour 4 Tbsp. unsalted butter, divided  1 Tbsp. extra-virgin olive oil 1/2 lb. mushrooms, sliced 3/4 cup drinking-quality white wine 1/2 cup low-sodium chicken broth 1 tsp. fresh lemon juice 2 Tbsp. chopped fresh parsley Sprinkle chicken cutlets lightly with about 1/2 tsp. salt and 1/4 tsp. pepper.  Divide sage evenly among the cutlets, then top each with 1 slice of prosciutto, trimming meat to fit.    Spread 1/4 cup flour onto a sheet of waxed paper.  Roll up each cutlet like a jelly roll and roll around in flour.  Lay each cutlet seam-side down on waxed paper.  In a medium heavy skillet (cast iron is great), using medium-high heat, melt 2 Tbsp. butter and 1 Tbsp. olive oil till sizzling.  Brown the cutlets on all sides, about 10 minutes.  Transfer chicken to plate and cover to keep warm.  Add mushrooms to pan and cook till starting to brown, about 5 minutes.  Stir in wine; cook till it bubbles.  Stir in broth, remaining 1/2 tsp. white pepper and lemon juice and cook till reduced and just slightly thickened, about 5-7 minutes.  Taste to adjust seasoning, adding additional salt, if necessary.  Stir in remaining 2 Tbsp. butter, the chicken cutlets and any residual juices.  Cover, reduce heat, and cook 10-15 minutes, or till chicken is cooked through.   Garnish with chopped parsley.  Yield:  4 servings

LIMONCELLO APPLE-BLUEBERRY PIE

It’s not too late to make an apple pie.  And the cold weather begs for such a comforting dessert.  Rome and Stayman apples are available at most grocers and both make great pies because of their mildly tart flavors and firm texture after being baked. 

Blueberries add another layer of flavor and a tart edge that further complements the apples.  Baking the apples twice and using apple juice concentrate for some of the sweetener develops even more apple flavor.  There’s no cinnamon in this pie, but you won’t miss it.  Lemon, limoncello and brown sugar impart a wonderful flavor, bringing out the best in the apples and the blueberries for a tangy, just-sweet-enough pie. 

A crunchy, crispy topping made of whole wheat flour, oats, brown sugar and almonds takes this dessert over the top.  Garnish with creme fraiche, lightly sweetened whipped cream or ice cream, and you’ll be all warm and cozy as the wind whips by.

Limoncello Apple-Blueberry Pie Rating:  9 out of 10 Click for PRINTABLE PAGE

CRUST:  Cook’s Illustrated Vodka Pie Crust (Use Limoncello instead of vodka.)  Roll out pie crust to fit an 8” or 9” pie dish.  Chill in fridge while preparing pie. CRUMB TOPPING: 1/4 cup Old-Fashioned Oats 6 Tbsp. light brown sugar 1/4 tsp. Morton Kosher salt 5 Tbsp. softened unsalted butter 1/4 cup coarsely chopped almonds 1/2 cup white whole wheat flour In work  bowl of food processor, pulse ingredients several times, till oats and almonds are finely ground, or to the consistency you prefer.  Set aside. PIE FILLING: 3 cups tart, firm apples, peeled, cored, quartered then sliced into 3 pieces ea. quarter 1 Tbsp. fresh lemon juice 2 Tbsp. butter, cut into 6 pieces 1/2 tsp. finely grated lemon zest 1/4 cup Limoncello 1/2 cup apple juice concentrate 1/3 cup brown sugar 1-1/4 cups frozen or fresh blueberries Heat oven to 400F.  Combine apples, lemon juice, butter, zest, Limoncello, apple juice concentrate and brown sugar in 9 x 13 baking pan.  Bake 30 minutes, or till apples are just barely tender.  Transfer apples to a clean baking pan to cool, reserving juice.  Add blueberries to reserved juice in the still hot 9 x 13 baking pan and place in oven till syrup boils down and blueberries are tender, about 15-20 minutes.  Combine with apples to cool completely. Adjust oven rack to bottom position.  Place cooled filling in chilled pie crust.  Bake on bottom rack of oven 30 minutes.  Take pie out of oven and distribute topping evenly over filling.  Return to oven and bake an additional 30 minutes, or till apples are tender and crust is cooked through.  Cool pie 1 hour before serving.  Yield:  8 servings

CARAMELIZED ONION-POTATO GRATIN

Admittedly, escalloped potatoes can be loaded with fat and calories, but for special events or holiday meals, they are a welcome indulgence.  This recipe, from Southern Living, September 2008, has it all:  cheese, potatoes and a wonderful cheese-herb topping.  I couldn’t get enough of them, but the group was mixed in their review.  While everyone liked the potatoes, no one loved them.  That surprised me, and I had the opposing view.  Everyone thought the topping was unnecessary, but I disagree on that, too.  I’m reporting – you decide.  Make them for yourself and tell me what you think.

Caramelized Onion-Potato Gratin Adapted from Southern Living, September 2008 Rating:  8.5 out of 10 Click for PRINTABLE PAGE

Topping:  1-1/4 cups Panko bread crumbs 1/4 cup freshly chopped parsley 3 Tbsp. finely grated Parmesan cheese 2 tsp. finely grated lemon zest Combine ingredients in small bowl.   Set aside. Gratin:  3 Tbsp. butter or margarine 2 large sweet onions, halved, thinly sliced (about 4-1/2 to 5 cups) 3 garlic cloves, grated or minced 3 Tbsp. all-purpose flour  (I used white whole wheat flour) 3 cups milk (I used 3 cups nonfat skim milk + 1/2 cup heavy cream) 1-3/4 tsp. Morton kosher salt 1 tsp. dried Italian seasoning* 1/8 tsp. cayenne pepper 1 (8 oz.) pkg. shredded Italian six-cheese blend 2-1/4 lbs. baking potatoes (Russets, Idahos, etc.), peeled and thinly sliced Heat oven to 375F.  Melt butter in a Dutch oven over medium-high heat; add onion, and cook, stirring often, 15 minutes or till onions are caramel colored.  Add garlic and cook 1 minute.  Stir in flour and cook, stirring constantly, 1 minute.  Gradually whisk in milk, cream, salt, Italian seasoning and red pepper.  Cook, whisking often, 8-9 minutes or till mixture thickens.  Remove from heat; whisk in cheese till melted and smooth.  Layer half of potatoes in a lightly greased 13 x 9-inch baking dish; pour 2 cups sauce over potatoes in dish.  Repeat layers once.  Bake, uncovered, for 1 hour 10 minutes, or till golden brown and potatoes are fork tender, topping with bread-crumb mixture during last 15 minutes of baking.  Remove from oven and let stand 10 minutes before serving.  Yield:  10-12 servings *Make your own fresh Italian seasoning:  Combine 1 tsp. each chopped fresh oregano, parsley, basil and thyme and 1/2 tsp.  fresh sage.  Measure 1 tsp. of this mixture to use in this gratin recipe.

COCONUT OIL-RUM RAISIN CARROT CAKE WITH COCONUT OIL CREAM CHEESE FROSTING

Coconut oil has become popular, and I’m seeing recipes using it on a lot of blogs lately.   To get all the health benefits of coconut oil, it’s important to buy organic unrefined.  (Virgin, or extra-virgin – an arbitrary designation -- means nothing on coconut oil containers, so pay no attention to it.  Instead, look for “organic unrefined.”)    Organic unrefined coconut oil has not been subjected to high heat, bleach or toxic solvents and retains all the many health benefits of fresh coconut.


While I love the flavor of this carrot cake, my two faves remain Carrot Cake with Creamy Supreme Frosting (an old Pillsbury recipe), and Simple Carrot Cake with Cream Cheese Frosting (a 2003 Cooks Illustrated recipe). 

Coconut Oil-Rum Raisin Carrot Cake with Coconut Oil Cream Cheese Frosting Adapted from Cooks Illustrated, 2003 Rating:  8 out of 10 Click for PRINTABLE PAGE

INGREDIENTS: 1/4 cup coconut-flavored rum, or regular rum 1 cup raisins 2-1/2 cups unbleached all-purpose flour (I used 1-3/4 c UBAP + 3/4 c white whole wheat) 1-1/4 tsp. baking powder 1 tsp. baking soda 1-1/4 tsp cinnamon 1/2 tsp. nutmeg 1/8 tsp. powdered cloves 1/2 tsp. Diamond Kosher salt 1/2 cup unrefined coconut oil 1/4 cup unsalted butter 1-1/2 cups sugar (I used 3/4 cup sugar + 3 Tbsp. NuNaturals stevia) 1/2 cup light brown sugar 4 large eggs 3/4 cup buttermilk (or 3/4 cup milk + 2-1/2 tsp. vinegar or lemon juice) 3 cups peeled, grated carrots  (use food processor or large holes of box grater) 1 cup sweetened dried coconut flakes (I used Baker) 1/2 cup toasted chopped pecans In small saucepan, heat rum to boiling.  Add raisins, cover and set aside to steep for at least 1/2 hour, or until all liquid is absorbed.  Spray 3 (8- or 9-inch) cake pans with nonstick cooking spray.  Line bottoms with double thickness of wax paper rounds cut to fit the pans.  Heat oven to 350F.  In medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt; set aside. In another small saucepan, heat oil and butter till almost melted.  Off heat; stir to melt any remaining pieces; set aside to cool slightly.   In work bowl of food processor, using metal blade, process sugars and eggs till frothy and thoroughly combined, about 20 seconds.  With machine running, add buttermilk and the melted oil/butter mixture.  Process till light in color and well emulsified, about 20 seconds longer.  Scrape into large bowl; stir in carrots, coconut, pecans and dry ingredients, mixing lightly just till incorporated and no streaks of flour remain.  Pour into prepared pans.  Bake 27-29 minutes, or till a toothpick inserted near center returns with just a few crumbs.  Cool in pans 10 minutes, then turn out onto towel-lined wire rack to finish cooling.  Remove wax paper from bottoms of cake while cake is still hot.  Frost cake with Coconut Oil Cream Cheese Frosting.  Garnish with toasted coconut* and pecans. *To toast coconut, spread 1 to 1-1/2 cups sweetened dried coconut flakes on a jelly roll pan and bake at 325F, stirring often, until coconut is golden, about 20-25 minutes.  Coconut will be limp at first, but will crisp up as it cools.  Store in a covered glass jar in refrigerator till needed.

COCONUT OIL-CREAM CHEESE FROSTING

This frosting is full of coconut flavor without tasting artificial.  It’s a perfect complement to cakes or cupcakes that contain coconut, carrots, sweet potatoes or pumpkin, but it would also be great on vanilla, yellow or even chocolate cake or cupcakes.

Coconut Oil-Cream Cheese Frosting Rating:  9.5 out of 10

INGREDIENTS: 1/4 cup unrefined coconut oil, room temperature 8 oz. Neufchatel cheese, softened 1-1/4 cups confectioner’s sugar 1 tsp. vanilla powder or pure vanilla extract 1-1/2 tsp. coconut-flavored rum (optional but very good) In bowl of stand mixer fitted with the paddle attachment, beat coconut oil till to smooth it out.  Add cheese and beat till well combined and smooth.  On low speed, gradually mix in sugar till well combined and smooth.  Increase speed gradually to high and beat till fluffy.  Stir in flavorings.  (If necessary, add up to 1/2 cup more sugar for a stiffer frosting.) Yield:  enough frosting to thinly cover a 3-layer cake

COOK’S ILLUSTRATED ALL-BEEF GLAZED MEAT LOAF, adapted

Meat loaf – the way to a man’s heart.  I’m  not sure why they love it so, but they do.  Making it can be a pain, trying to find the ground veal and ground pork to give it a softer texture.   And an all-beef meat loaf tends to be tough, dry and rough textured.  What a dilemma!  Until now.  Cook’s Illustrated printed a recipe in their January/February 2006 magazine that revolutionized the process.  They reported they went through 260 pounds of beef to find the best way to lighten the loaf.  I tried it, and it works.  So well, in fact, that my hubby declared it to be the best meat loaf he ever ate.  I, also, was amazed at the very light texture, ultra-moistness and fabulous taste.

All-Beef Glazed Meatloaf Adapted from Cook’s Illustrated Magazine, January/February 2006 Rating:  10 out of 10 Click for PRINTABLE PAGE

Meat Loaf:  3 oz. Monterey Jack cheese, grated on small holes of box grater (about 1 cup) 1 Tbsp. unsalted butter 1 medium onion, chopped fine (about 1 cup) 1 medium celery rib, chopped fine (about 1/2 cup) 1 medium garlic clove, minced or grated (about 1 tsp.) 2 tsp. minced fresh thyme leaves 1 tsp. paprika 1/4 cup tomato juice 1/2 cup low-sodium chicken broth 2 large eggs 1/2 tsp. unflavored powdered gelatin (their secret ingredient to mimic veal) 1 Tbsp. soy sauce (I used low-sodium) 1 tsp. Dijon mustard 2/3 cup crushed saltine crackers (I used Keebler club crackers) 2 Tbsp. minced fresh parsley leaves 3/4 tsp. table salt (I used a generous 3/4 tsp. Diamond kosher coarse salt) 1/2 tsp. ground black pepper 1 lb. ground sirloin 1 lb. ground chuck Adjust oven rack to middle position; heat oven to 375F.  Spread cheese on plate and place in freezer until ready to use.  Line a rimmed baking sheet with tinfoil.  Next, fold a piece of heavy-duty aluminum foil to form a 10 x 6” rectangle.  Center the foil on a metal cooling rack and poke holes in the foil with a skewer about 1/2” apart.  (This will let drippings go through so the meat loaf doesn’t get soggy from sitting in the drippings.)  Place the foil-lined rack over the rimmed baking sheet that you lined with tinfoil.  Spray with nonstick cooking spray. Heat butter in 10” skillet over medium-high heat until foaming; add onion and celery and cook, stirring occasionally, until beginning to brown, 6-8 minutes.  Add garlic, thyme and paprika and cook, stirring until fragrant, about 1 minute.  Reduce heat to low and add tomato juice.  Cook, stirring to scrape up browned bits from pan, until thickened, about 1 minute.  Transfer mixture to small bowl and set aside to cool. Whisk broth and eggs in large bowl until combined.  Sprinkle gelatin over liquid and let stand 5 minutes.  Stir in soy sauce, mustard, saltines, parsley, salt, pepper and onion mixture.  Crumble frozen cheese into coarse powder and sprinkle over mixture.  Add ground beef; mix gently with hands until thoroughly combined, about 1 minute.  Transfer meat to foil rectangle and shape into 10x6” oval about 2” high.  (I divided mixture evenly into 3 loaves.  I froze two loaves and baked one.  These were slightly more than 1 lb. each, a perfect size for two people, allowing for a hot meal and several sandwiches.)  Smooth top and edges of meat loaf with moistened spatula.  Bake until an instant-read thermometer inserted into center of loaf reads 135 to 140 degrees, 55-65 minutes.  (The 1-lb loaves will take about 45 minutes.)  Remove meat loaf from oven and turn broiler on.  Spread half of glaze evenly over cooked meat loaf with rubber spatula; place under broiler and cook until glaze bubbles and begins to brown at edges, about 5 minutes.  Remove meat loaf from oven and spread evenly with remaining glaze; place back under broiler and cook until glaze is again bubbling and beginning to brown, about 5 minutes more.  Let meat loaf cool about 20 minutes before slicing.  (Let 1-lb. loaves cool about 10 minutes before slicing.)  Yield:  6-8 servings   Glaze:  (You can substitute 3/4 cup of your favorite barbecue sauce, if desired.) 1/2 cup ketchup 1 tsp. hot pepper sauce 1/2 tsp. ground coriander 1/4 cup apple cider vinegar 3 Tbsp. packed light brown sugar While meat loaf cooks, combine ingredients in saucepan; bring to simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes.