Meatloaf

IMG_0536

Meatloaf: Ground Beef, Ground Veal, Onion, Egg, Beef Bouillon Paste, Panko

Meatloaf

I altered my Mom’s recipe for onion flavored meatloaf that uses fresh onions and bouillon instead of onion soup mix.

Ingredients

1 lb. Ground Beef

1 lb. Ground Veal

½ of a Sweet Onion, minced

1 Egg

1 Tbsp Beef Bouillon Paste

¼ c. Panko

To Prepare

Preheat the oven to 350F/180C.

Mix the Egg and Beef Bouillon Paste in a mixing bowl with about ¼ c. warm water until the Bouillon is dissolved. Add the Onion, Panko, Ground Beef and Ground Veal to the bowl and mix well. Transfer the mixture to a bread loaf pan and bake for 1 hour 15 minutes. Then transfer the meatloaf to a broiling pan, slice the meatloaf as you would for serving, and broil for about 3 minutes. Makes about 6 slices.

Aunt Helen’s Haddock

Aunt Helen's Haddock

Aunt Helen’s Haddock: Haddock fillets, Mayonnaise, Wasabi Sauce, Panko, Lemon Juice, Salt and Pepper

Aunt Helen’s Haddock

This is an adaptation of a recipe that’s been in m husband’s family for a long time.

Ingredients

2 Haddock Fillets, boneless

¼ c. Mayonnaise

2 Tbsp Wasabi Sauce

1 Tbsp Lemon Juice (or to taste)

¼ c. Panko

Salt and Pepper, to taste

To Prepare

Preheat oven to 350F/180C. In a nonstick baking dish, place the fillets skin-side down. Sprinkle the lemon juice on the fillets.

In a small bowl, mix the Mayonnaise and the Wasabi paste. Spread a thin layer of the mayonnaise-wasabi mixture on the fillets. Sprinkle the Panko on top of the sauce, then finish with salt and pepper.

Bake the fillets for 40-45 minutes, or until the panko becomes slightly toasted. Serve hot.

Makes 2 fillets.

Thai Style Chicken Wings

Thai Style Chicken Wings: Chicken Wings, Sweet Soy Sauce, Savory Soy Sauce, Ginger Garlic Paste

Thai Style Chicken Wings: Chicken Wings, Sweet Soy Sauce, Savory Soy Sauce, Ginger Garlic Paste

Thai Style Chicken Wings

This is a variation of one of my favorite dishes from the time we lived in Bangkok.

Ingredients

3 lbs. Chicken Wings

3 Tbsp Ginger Garlic Paste (or 9 cloves of minced garlic)

6 Tbsp Sweet Soy Sauce (found in a Chinese grocery store)

6 Tbsp Soy Sauce

1-2 Tbsp Cooking Oil (I used Extra Virgin Olive Oil)

To Prepare

Put the wings into a medium sized mixing bowl. In a small dish, combine the Ginger Garlic Paste (or minced garlic) with the soy sauces. Pour the mixture over the wings and stir until well coated. Marinate for 30 minutes.

Heat a large skillet at medium and heat the oil to cooking temperature. Cook the wings for approximately 40 minutes, turning occasionally, until the inside of the meat is no longer pink. Serve hot with dipping sauce and carrots or celery (optional).

Makes about 20 wings.

Texas Chili

Texas Chili: Beef, Onions, Beef Broth, Puréed Tomatoes, Jalapeños, Chillies, Spices

Texas Chili: Beef, Onions, Beef Broth, Puréed Tomatoes, Jalapeños, Chillies, Spices

Texas Chili

Give yourself a few hours to make this beef chili, but I promise you the time and effort will be well worth it!

Ingredients

5 lbs. Beef Chuck

2 Tbsp Oil

1 ½ lbs. Onion, diced

½ oz. Garlic

1 qt. Beef Broth

16 oz. Tomato Purée

8 oz. Diced Green Chillies

4 oz. Minced Jalapeños

2 oz. Chili Powder (or to taste)

2 Tbsp. Cayenne Pepper (or to taste)

3 Tbsp. Cumin (or to taste)

3 Tbsp. Oregano (or to taste)

Salt and Pepper, to taste

To Prepare

Preheat oven to 325F/160C.

Trim the beef and cut to 1 inch pieces. Season with the salt and pepper. Heat the oil in a Dutch oven to medium high. Sear the beef a bit at a time, then set aside, juices and all, in a large bowl. Lower the heat to medium and add the Onion and Garlic to the Dutch oven. Cook until they are a dark brown color, stirring occasionally, for about 10-12 minutes. Deglaze the pot with about ¼ cup of the beef broth, then add the rest of the broth and the puréed tomatoes. Bring to a boil.

Return the Beef and the juices to the pot and bring to a slow simmer. Cover the pot and place in the oven for about an hour, stirring and skimming the fat every 20 min or so.

Add the Chillies, Jalapeños and the rest of the spices to the pot. Re-cover and cook again for another 45 minutes, again stirring and skimming every 20 minutes.

Finish the chili by bringing it to a slow simmer on the stovetop. Add any additional spices if you wish. When the meat has reached the desired tenderness and the flavors have had time to harmonize, then it is finished.

Serves a small army, about 8-10 bowls.

Avocado Toast

Avocado Toast: Bread, Avocado, Lime Juice, Himalayan Salt, Cayenne Pepper

Avocado Toast: Bread, Avocado, Lime Juice, Himalayan Salt, Cayenne Pepper

Avocado Toast

Recreating a sandwich I fell in love with from a local vegan cafe called Greenmouth.

Ingredients

2 Slices Toast (I use Ezekiel sprouted grain for this)

1 Avocado

1-2 Tbsp Lime Juice

Himalayan Salt, to taste

Cayenne Pepper, to taste

To Prepare

Toast the bread. In a small bowl, mash the avocado with the Lime Juice, Salt, and Cayenne Pepper. Once the bread is toasted, spread the avocado mash on top.

Slow-Cooked Rack of Lamb

Lamb Rack with Kashmiri Chilies and Onion: Lamb, Onion, Kashmiri Chilies, Red Pepper Powder, Cumin Seeds, Cinnamon Stick, Yogurt, Raw Mango Powder, Garlic Paste, Ginger Paste, Ghee

Lamb Rack with Kashmiri Chilies and Onion: Lamb, Onion, Kashmiri Chilies, Red Pepper Powder, Cumin Seeds, Cinnamon Stick, Yogurt, Raw Mango Powder, Garlic Paste, Ginger Paste, Ghee

Slow-Cooked Rack of Lamb

I bought a new slow cooker and immediately decided to improvise this easy and delicious Indian fusion dish.

Ingredients

3 Racks of Lamb Ribs

1 Sweet Onion

2 cups Plain Yogurt

10 Kashmiri Chilies (or large dried red chilies)

10 cinnamon sticks

2 Tbsp Raw Mango Powder

2 Tbsp Garlic Paste

2 Tbsp Ginger Paste

¼ cup Ghee

Red Pepper powder, to taste

Cumin Seeds, to taste

To Prepare

Chop Onions and place on the bottom of a large slow cooker. Sear the Lamb in a large skillet, then layer the meat on top of the onion. Then put the other ingredients on top. Cover and cook on Low for 8 hours. The meat should be falling off the bone, so remove with care. Serve with Indian flatbread.

Pesto Chicken

Pesto Chicken: Chicken Breast, Pesto, Bruschetta, Parmesan Cheese

Pesto Chicken: Chicken Breast, Pesto, Bruschetta, Parmesan Cheese

Pesto Chicken

This is a dish I learned to make shortly after getting married, so in our house it’s considered a “classic”.

Ingredients

2 Boneless Skinless Chicken Breasts

4 ounces Pesto (see recipe below)

2 ounces Bruschetta

4 ounces Parmesan Cheese, grated

Salt and Pepper to taste

Ingredients for Pesto

1 cup loosely packed Basil Leaves

4 ounces Pine Nuts

2 ounces Extra Virgin Olive oil

To Prepare

To prepare Pesto, combine the Basil, Pine Nuts and Olive Oil in a small food processor (or mortar and pestle) until well blended. If the mixture is too dry, add more olive oil until the sauce becomes to your liking.

To prepare the Chicken, preheat oven to 350 degrees F (180 C). Pound the chicken until about 1 cm or ¼ inch thick. Place in a baking dish, then layer the Pesto, Bruschetta, and Parmesan Cheese. Season with Salt and Pepper. Bake for 40 minutes, or until the chicken is thoroughly cooked and the cheese is slightly browned.

Makes 2

Mango Habanero Salsa

Mango Habanero Salsa: Mango, Habaneros, Red Onion, Sun Dried Tomatoes, Lime Juice, Orange Marmalade, Himalayan Sea Salt

Mango Habanero Salsa: Mango, Habaneros, Red Onion, Sun Dried Tomatoes, Lime Juice, Orange Marmalade, Himalayan Sea Salt

Mango Habanero Salsa

Yesterday I bought Cranberry Pumpkin tortilla chips, and I decided to make this as a dip for them.

Ingredients

1 Mango, diced

1 Small Red Onion, chopped

10 Sun Dried Tomatoes, sliced

1-2 Habanero peppers, chopped

1/4 c. Lime Juice

1/4 c. Orange Marmalade

1 heaping t. Himalayan Sea Salt

To Prepare

Mix all ingredients into a bowl.

Shakshuka

Shakshuka: Onion, Red Capsicum, Garlic, Tomatoes, Eggs, Cilantro, Paprika, Cumin, Chili Powder, Hot Sauce, Himalayan Sea Salt, Ground Black Pepper

Shakshuka: Extra Virgin Olive Oil, Onion, Red Capsicum, Garlic, Tomatoes, Eggs, Cilantro, Paprika, Cumin, Chili Powder, Hot Sauce, Himalayan Sea Salt, Ground Black Pepper

Shakshuka

Shakshuka is a breakfast dish from North Africa and the Middle East. There are many variations of this baked egg dish. This one, adapted from the New York Times recipe website, features tomatoes and lots of spice.

Ingredients

3 T Extra Virgin Olive Oil

1 large Sweet Onion, halved and thinly sliced

1 Red Capsicum, seeded and sliced

3 cloves Garlic, thinly sliced

1 – 28 ounce can Whole Tomatoes, roughly chopped

7 Eggs

1 T Ground Cumin

1 T Ground Red Chili Pepper

1 T Paprika

2 T Peri Peri sauce, or to taste for garnish

1/4 c. Cilantro, chopped for garnish

To Prepare

Preheat the oven to 375 degrees Fahrenheit (190 C).

Heat the Olive Oil over medium low heat in an oven proof skillet. Add the Onions and the Capsicum. Cover and cook for 20 minutes or until soft. Add the Garlic and cook for 1-2 minutes. Add the dry spices and cook for 1 minute. Add the Tomatoes. Stir and cook for 10 minutes or until it starts to thicken. Carefully add the eggs, while avoiding breaking the yolks. Bake for 7-10 minutes. Garnish with Cilantro and hot sauce of your choosing and serve.

Mango Coconut Smoothie

Mango Coconut Smoothie: Mango, Coconut Milk, Vanilla Yogurt, Ice Cubes

Mango Coconut Smoothie: Mango, Coconut Milk, Vanilla Yogurt, Ice Cubes

Mango Coconut Smoothie

Now that the weather is getting warmer, here’s a recipe for a tropical mid-morning pick-me-up.

Ingredients

1 – 14 ounce can Mango (substitute fresh mango where available)

1 – 13.5 ounce can Coconut Milk

1 – 32 ounce container Vanilla Yogurt

1 cup Ice Cubes

To Prepare

Blend all ingredients until smooth.

Makes about 9 cups.