The sweater went to my sister-in-law. Fit her perfectly. I know it is going to a happy home.
This is my riff on the Meatloaf 101 recipe from Martha Stewart. It is perfect because the onions are precooked, therefore NO INDIGESTION! It also has bacon. It is less complicated than it looks.
I keep fresh breadcrumbs in my freezer because I am just too tightfisted to throw out stale bread - especially if it was home made or artisan bread. Sometimes I dry the crumbs out and then keep them in a jar in the cabinet. Or if it is nice chewy french bread we make croutons with garlic oil.
Meatloaf Inspired by Martha
1 cup fresh bread crumbs
1/2 cup milk
2 carrots -- grated
2 large eggs
1 tablespoon salt
1/2 tablespoon pepper
2 tablespoons Dijon mustard
1 Tablespoon Worcestershire sauce
2 tablespoons oil
1 large onion -- finely chopped
1-2 ribs celery -- finely chopped (shoot for about 1/2 the amount of onion)
2 cloves garlic -- minced
1 pound ground beef
1 pound ground pork
1/2 pound bacon -- thinly sliced
1/2 cup light brown sugar
1 tablespoon mustard powder
1 teaspoon tomato paste
Put the breadcrumbs in a large bowl. Pour the milk over the bread. Grate in the carrots. Add the egg, Dijon, salt, pepper and Worcestershire. Whip everything up with a fork. Set aside.
Heat the oil in a medium skillet over medium heat. Add onion, celery, and garlic; cook until soft and translucent, 3 to 5 minutes. Remove from heat; let cool 5 minutes.
Add cooled onion mixture to the milk-and-bread mixture, stirring again with the fork. Add the ground meats, stirring with the fork, fluffing the mixture, until well combined.
Heat oven to 375 degrees. Place mixture in a large ungreased baking dish or roasting pan. Shape into a 5-by-12-inch loaf. Overlap bacon slices across the top, covering meat.
In a small bowl, combine brown sugar, ground mustard, and 2 tablespoons water. Stir in tomato paste, making a glaze. Brush the meat loaf all over with the glaze.
Bake until juices run clear when loaf is pierced, 1 1/4 hours to 1 1/2 hours. Let cool 10 minutes before slicing.
Sunday, February 27, 2011
Monday, February 21, 2011
The sweater is done!
The hoodie sweater in all its glory - well, all except the buttons. I am going to drag this up to Joann's this morning and try to find something I like. Because of the natural colors and tweed I thought wood or leather.
While I made this with my grandson in mind I have been informed that it's not the kind of cool kids wear. So I have a unisex sweater, adult medium, going begging.
I think I'll put a tassel on the back of the hood.
I'm starting a circular shrug.
and a pair of handwarmers/handsweaters (2/3 done)
and some little girl leg warmers (not started)
Didn't do much cooking this weekend. Put a ham in the oven Sunday but I don't think trowing a ham half in a cooking bag counts for much. We did have cheese grits, which are right up on the list with mac & cheese, fondue and quiche as some of the great cheese foods. And roasted Brussels sprouts. I now have lots of ham.
Which we won't be having for dinner tonight because I thawed a roasting chicken over the weekend. Feeling fat and sluggish and lethargic so it is obviously time to make chicken and dumplings.
While I made this with my grandson in mind I have been informed that it's not the kind of cool kids wear. So I have a unisex sweater, adult medium, going begging.
I think I'll put a tassel on the back of the hood.
I'm starting a circular shrug.
and a pair of handwarmers/handsweaters (2/3 done)
and some little girl leg warmers (not started)
Didn't do much cooking this weekend. Put a ham in the oven Sunday but I don't think trowing a ham half in a cooking bag counts for much. We did have cheese grits, which are right up on the list with mac & cheese, fondue and quiche as some of the great cheese foods. And roasted Brussels sprouts. I now have lots of ham.
Which we won't be having for dinner tonight because I thawed a roasting chicken over the weekend. Feeling fat and sluggish and lethargic so it is obviously time to make chicken and dumplings.
Tuesday, February 15, 2011
Oven smoked Pork
Sunday we had a family dinner. The weather seemed to be breaking - the ice was half-way to being gone. We had a birthday to celebrate and a holiday as well.
Almost Southern baked beans are almost as easy. This starts with bacon so you know it's good.
Blueberry-Lemon Pound Cake
This recipe is a compilation of the Bundt cake recipe found on the Martha Stewart website and the Lemon-Blueberry pound cake from Cooking Light. I left out the light part. But I did use the yogurt.
In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla and lemon extract. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream, sour cream/yogurt.
Toss the blueberries with a teaspoon of flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.
Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Glaze with confectioners sugar thinned with lemon juice.
I think everything went well, the food certainly did. We had cold Rolling Rocks with it but Sweet Tea would definately fit the bill as well.
- Menu:
- Oven Smoked Pork
- Red Bliss potato salad
- Almost Southern baked beans
- Coleslaw with poppy seed dressing
- Lemon-Blueberry pound cake
Almost Southern baked beans are almost as easy. This starts with bacon so you know it's good.
- 4 slices bacon, diced
- 1 medium onion, fine dice
- 1/2 medium green pepper, fine dice
- 4 cans pork and beans -- (14 ounces each)
- 1/2 cup barbecue sauce
- 1/2 cup brown sugar
- 1/4 cup cider vinegar
- 2 teaspoons dry mustard
Blueberry-Lemon Pound Cake
This recipe is a compilation of the Bundt cake recipe found on the Martha Stewart website and the Lemon-Blueberry pound cake from Cooking Light. I left out the light part. But I did use the yogurt.
- 2 1/2 cups all-purpose flour -- plus 1 teaspoon for blueberries and zest
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter -- (2 sticks) room temperature
- 1 cup packed light-brown sugar
- 1 cup granulated sugar
- 1/2 teaspoon lemon extract
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream or 1/2 cup sour cream and 1/2 cup plain yogurt
- 2 cups blueberries
- 2 tablespoons grated lemon zest
Preheat oven to 350°.
Whisk or sift 2 1/2 cups flour with baking powder, lemon zest and salt; set aside.
In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla and lemon extract. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream, sour cream/yogurt.
Toss the blueberries with a teaspoon of flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.
Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Glaze with confectioners sugar thinned with lemon juice.
I think everything went well, the food certainly did. We had cold Rolling Rocks with it but Sweet Tea would definately fit the bill as well.
Friday, February 11, 2011
Sweater To-date and a recipe
Sleeves, fronts and back are all together and the hood is started. I added 1/2 inch of ribbing at the neck to make the hood roll better. The pattern is confusing because the hood is knit on smaller needles than the body but it still seems to be rolling along.
Now, the recipe.
I guess that bacon is currently the most popular food in the foodie universe. There are a lot of reasons why. Tonight's dinner was one example of the ability of bacon to elevate the barely palatable to the really good.
We have been trying to eat more fish. Unfortunately our favorite way is beer battered and fried. With french fries and tartar sauce. But that is not the healthiest way. I am sure this recipe isn't either but it does have bacon!
Bacon Wrapped Cod Fillets
Preheat the oven to 425. Heat a skillet on the stove top (cast-iron works really well here).
Per cod fillet use one slice of thick-cut bacon
Season each fillet with seasoning - I used Penzeys Smokey Seasoned Salt.
Fold the fillet in half - tail end to head end. This is easier with the cut side to the inside.
Stretch each slice of bacon on a cutting board with the flat of your knife. It will get to be about twice as long.
Wrap the folded fillet with the bacon. Overlap the beginning and tuck in the end.
Place the fillets in the skillet, browning the top and bottom.
Place skillet with fish in the oven for 15 minutes.
Yum.
Okay, I know, bacon. It is for dinner.
Now, the recipe.
I guess that bacon is currently the most popular food in the foodie universe. There are a lot of reasons why. Tonight's dinner was one example of the ability of bacon to elevate the barely palatable to the really good.
We have been trying to eat more fish. Unfortunately our favorite way is beer battered and fried. With french fries and tartar sauce. But that is not the healthiest way. I am sure this recipe isn't either but it does have bacon!
Bacon Wrapped Cod Fillets
Preheat the oven to 425. Heat a skillet on the stove top (cast-iron works really well here).
Per cod fillet use one slice of thick-cut bacon
Season each fillet with seasoning - I used Penzeys Smokey Seasoned Salt.
Fold the fillet in half - tail end to head end. This is easier with the cut side to the inside.
Stretch each slice of bacon on a cutting board with the flat of your knife. It will get to be about twice as long.
Wrap the folded fillet with the bacon. Overlap the beginning and tuck in the end.
Place the fillets in the skillet, browning the top and bottom.
Place skillet with fish in the oven for 15 minutes.
Yum.
Okay, I know, bacon. It is for dinner.
Monday, February 7, 2011
My easy version of buffalo chicken dip
The only excuse I had for making this was the Superbowl. And we hadn't had any veggies all day. So dinner was this dip, some baked chicken strips and a lot of cut up raw vegetables. All in front of the TV with a cold beverage that was not Bud Lite - those were the dumbest commercials I had seen to date.
Serve with carrot, celery, cucumber, zucchini, etc.
Leftover dip can be used as a spread to make a nice wrap
Knitting Update -
Still working on the sleeves - just 2 inches to go in the raglan.
Left and Right sides - back is off to the right.
Last subject change - the completion of the Superbowl and the associated snacking festivities marks, for me, the beginning of spring. And cleaning up my act. So more exercise, fruits, veggies and lean proteins and less butter, cheese and cream will now be the order of the day. And lots of green tea. In that spirit dinner tonight will be:
Frisee salad with mandarin oranges
Flounder Picatta (well, a little butter won't hurt)
Broccoli with garlic and red pepper
Buffalo Chicken Dip
- 8 ounces cream cheese -- room temperature
- 1 cup cooked chicken -- Use canned, drained
- 1/2 cup RedHot Sauce -- Prefer Aldi or Franks
- 1/2 cup bleu cheese salad dressing -- Kraft Roka Bleu
- 1/2 cup bleu cheese, crumbled (comes in a little plastic container, use half)
Serve with carrot, celery, cucumber, zucchini, etc.
Leftover dip can be used as a spread to make a nice wrap
Knitting Update -
Still working on the sleeves - just 2 inches to go in the raglan.
Left and Right sides - back is off to the right.
Last subject change - the completion of the Superbowl and the associated snacking festivities marks, for me, the beginning of spring. And cleaning up my act. So more exercise, fruits, veggies and lean proteins and less butter, cheese and cream will now be the order of the day. And lots of green tea. In that spirit dinner tonight will be:
Frisee salad with mandarin oranges
Flounder Picatta (well, a little butter won't hurt)
Broccoli with garlic and red pepper
Fish Piccata
- 1 T. olive oil
- 2 Flounder fillets, defrost if rozen and dry
- salt and pepper
- 2 T. flour for dusting (Wondra is really good for this)
- 1/4 cup white wine
- 2 T. lemon Juice (I use EasyLemon)
- 1 T. capers
- 1 T. butter
Friday, February 4, 2011
Time flies when you are stuck indoors
Knitting update - the right side is done and the sleeves are both done up to the armpit. And I have not left the house since Monday, January 31st, 2011.
Tuesday, the day of the "big Storm" I started cooking. Oatmeal leftover from breakfast became dinner rolls in case we needed more bread when the power failed. Or I should say "As if I needed more bread". Then I started the beef and mushroom bolognese. It was done, simmering, when the power failed. Thankfully it was in my new cast iron ceramic braising pan so it stayed warm with the lid on. Unfortunately the spaghetti was not cooked yet. So dinner was a salad and the sauce with those fresh oatmeal rolls. Not bad at all.
The kids came over because, of course, their furnace quit working before the power went out and wasn't coming on when the power returned. So next day we had a big breakfast of "Nonni's best pancakes in the world" and syrup for pancakes that isn't maple syrup. I am so glad that I have kept supplies up all winter "just in case". Later in the day everyone left and I put on a pot of red beans.
Red Beans and Rice, or any bean and rice, is my favorite semi-vegetarian meal. Since I discovered ham base I've lost the vegetarian bit, but even without the ham base smoky paprika gives everything a nice hamlike aroma. Since I have about 10 pounds of rice in the food stores I made extra because I had an ulterior motive.
Thursday dawned, the crock pot came out and thanks to Carnation and Pet milk products I made a huge pot of rice pudding. With raisins. For lunch - Rice pudding. For snack - Rice pudding. Then breakfast on Friday -Rice pudding. I skipped lunch.
Tonight leftover bolognese, this time with the spaghetti. And a salad.
Rice Pudding
2-3 cups cooked rice
1 can sweetened condensed milk
1 can evaporated milk
1 evapo milk can of water
Raisins to taste, or not
Cook on high 1 1/2 hours or until thick and creamy.
Eat warm, cold, and with whipped cream.
Tuesday, the day of the "big Storm" I started cooking. Oatmeal leftover from breakfast became dinner rolls in case we needed more bread when the power failed. Or I should say "As if I needed more bread". Then I started the beef and mushroom bolognese. It was done, simmering, when the power failed. Thankfully it was in my new cast iron ceramic braising pan so it stayed warm with the lid on. Unfortunately the spaghetti was not cooked yet. So dinner was a salad and the sauce with those fresh oatmeal rolls. Not bad at all.
The kids came over because, of course, their furnace quit working before the power went out and wasn't coming on when the power returned. So next day we had a big breakfast of "Nonni's best pancakes in the world" and syrup for pancakes that isn't maple syrup. I am so glad that I have kept supplies up all winter "just in case". Later in the day everyone left and I put on a pot of red beans.
Red Beans and Rice, or any bean and rice, is my favorite semi-vegetarian meal. Since I discovered ham base I've lost the vegetarian bit, but even without the ham base smoky paprika gives everything a nice hamlike aroma. Since I have about 10 pounds of rice in the food stores I made extra because I had an ulterior motive.
Thursday dawned, the crock pot came out and thanks to Carnation and Pet milk products I made a huge pot of rice pudding. With raisins. For lunch - Rice pudding. For snack - Rice pudding. Then breakfast on Friday -Rice pudding. I skipped lunch.
Tonight leftover bolognese, this time with the spaghetti. And a salad.
Rice Pudding
2-3 cups cooked rice
1 can sweetened condensed milk
1 can evaporated milk
1 evapo milk can of water
Raisins to taste, or not
Cook on high 1 1/2 hours or until thick and creamy.
Eat warm, cold, and with whipped cream.
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