Internship Adventures

For the first five weeks of my summer I am interning with The Soyfoods Council.  The Soyfoods Council's goal is, quite obviously, to promote all soy products and get consumers interested in all things soy. Check out their website for recipes and news about the soy world: http://www.thesoyfoodscouncil.com

My job is to create recipes using Textured Soy Protein (TSP) also known as Textured Vegetable Protein (TVP).  TSP is made from deffatted soy flour and it looks like grape nuts.  You just add a little water to it and it fluffs up and looks and acts like cooked ground meat.  TSP is a vegetarian option or can be used as a meal extender for recipes calling for ground meat.  TSP has no cholesterol or saturated fat and is a great source of fiber and protien.  It is also very inexpensive.  You can find it at most bigger grocery stores in the health section.  It is most commonly made by Bob's Red Mill. See what it looks like and read the nutrition facts: http://www.bobsredmill.com/tvp-textured-veg._protein.html?&cat=

I've had fun figuring out how to use TSP in recipes and getting to test them in the kitchen.  I'm working with another intern, Kylie.  Kylie is focusing on using TSP exclusively, without any meat. This is more difficult because TSP by it self can sometimes have a little bit of a weird texture.  She is doing an awesome job and has some really great recipes.  I'm trying to combine meat and TSP to make TSP more accessible for the consumer who might be a little unsure about TSP (AKA my family.  This week I tried to feed them TSP in a casserole and they were kinda freaked out about it.  I'll win them over yet.)

One of my good friends, Melissa, just started a blog: http://triedinblue.blogspot.com/  Melissa is a Culinary Science grad from ISU and she writes about her life and about the recipes she is trying.  She has themed days like fermented Friday (recipes with beer, wine, or yeast).  Melissa is funny and thoughful, she writes beatifully and all the recipes sound awesome.  Seriously, you have got to check it out.

This is one of the recipes I've developed so far:

Asian Turkey Meatballs with Toasted Sesame Glaze

Okay, so this is not the best picture, but I can assure you they are delicious!

Asian Turkey Meatballs with Toasted Sesame Glaze are a perfect entrée when served over brown rice, alongside simple sautéed vegetables.  They also make a great party appetizer; just place the prepared meatballs in a slow cooker on low and serve with toothpicks for easy portioning.  Using half TSP and half ground turkey in these meatballs is a great way to stretch your dollar, because TSP is such an economical choice.  TSP is easy to use and adds great texture to the meatballs.  Using TSP in place of half of the ground turkey saves you 99¢ every time you make this recipe.

Meatball

1 cup TSP

¾ cup hot water

½ pound ground turkey

2 eggs

1 teaspoon ground ginger

1 teaspoon toasted sesame seed oil

1 teaspoon garlic powder

½ cup bread crumbs

Toasted Sesame Sauce

1 tablespoon sesame seeds, toasted

1 tablespoon toasted sesame seed oil

½ cup low-sodium soy sauce

1¼ cups water, divided

½ teaspoon ground ginger

½ teaspoon onion powder

½ teaspoon garlic powder

2 tablespoons sugar

1 tablespoon cornstarch

½ cup thinly sliced green onions

Preheat oven to 375°F, grease 10x15” jelly roll pan or shallow roasting pan with cooking spray.  In medium bowl combine TSP and water, let sit for 1 minute: add remaining meatball ingredients.  Mix with clean hands and roll into 24 meatballs, about 1½” in diameter.  Place meatballs on prepared pan and bake for 20-25 minutes or until lightly browned on edges and cooked through.

Add toasted sesame oil, soy sauce, 1 cup water, ginger, onion and garlic powders, and sugar to a large skillet, over medium-high heat.  Whisk for 1 minute, or until sugar is dissolved.  In a small bowl combine cornstarch and remaining ¼ cup water, add to sauce.  Whisk until glaze boils and thickens slightly; reduce heat to low and stir often until meatballs are done. Add cooked meatballs to the large skillet with glaze.  Stir gently to coat all meatballs and simmer meatballs in glaze for 5 minutes.  Remove meatballs to a serving platter, drizzle with remaining glaze. Sprinkle with toasted sesame seeds and green onions.

Yield: 6 servings (4 meatballs)

Note:  To toast sesame seeds, add seeds to a saucepan or small skillet over medium high heat.  Swirl pan frequently until sesame seeds are golden brown and fragrant, about 2-3 minutes.