Meatloaf is Good

As the week comes to a close, our little family has been feeling kinda crummy. Not sure if it's the ridiculously high pollen count or a remaining cold bug from chillier times. So we've decided to stay in for the night... and what better feel-good food is there than MEATLOAF? (Yes, chicken soup is good and is supposed to have all those immunity boosting effects...)

I was thinking that I must have posted my recipe for a great meatloaf... but no! I've only posted about one! (And I didn't even share a recipe!) That can't be!
I have more meatloaf variations (intentional and accidental) up my sleeve than you can shake a stick at. (What does that even mean? Must be the Claritin talking...)

Anyway, tonight I'll be making Classic Meatloaf from Cooking Light, March 2006. Before this recipe, I veered away from ketchup combos. But this one uses ketchup as a glaze. The outside gets all caramelized and gooey... and the inside's all moist and flavorful. I'm feeling better already!

Event: Go Away Allergens!

Menu: Classic Meatloaf, Cauliflower Puree, Lemony Green Beas... Oh and some cheese from Antonelli's! Gotta go pick some up after the little one wakes up. 

Classic Meatloaf (modified slightly from CL's recipe, image courtesy of myrecipes.com )

1 slice white bread (I use wheat)

2 tbsp milk

1/2 c ketchup, divided

1 1/2 lbs of ground meat (any combo of lean beef, turkey, veal, pork... tonight I'm doing 3/4 beef, 1/4 tukey)

1/2 c onion, chopped

1/3 c italian parsley, chopped

1 tbsp dijon

1 tsp dried basil 

3/4 tsp salt

1/4 tsp black pepper

2 large egg whites

cooking spray

PH oven to 350. Pulse bread in food processor to make crumbs. Combine breadcrumbs and milk in a large bowl; let stand for 5 minutes. Add 2 tbsp ketchup and remaining ingredients, except cooking spray. 

Shape meat mixture (Freeform meatloaf! Healthier than the loaf pan meatloaf!) onto a foil-covered broiling pan or baking pan. Spread remaining ketchup over top of meatloaf. Bake at 350 for 1 hour or until cooked through. (Temp should be 160) Let stand 10 mins. Cut loaf into slices and devour!

Serve with:

Cauliflower Puree- Steam one half a cauliflower, cut into florets. Drain. Place steamed florets in food processor with 1/4 cup half and half and 3 tbsp butter. Puree until smooth. Salt and pepper to taste.

Lemony Green Beans- (Very similar to Haricot Vert with Lemon Butter) Steam green beans until tender, but still bright green. (About 7 minutes.) Drain. Place back in pot or in serving bowl. Dot with 1 tbsp butter, sprinkle with lemon juice and kosher salt.

Dear, Oh Dear: Green Bean Casserole, AT LAST!

Well, I suppose even bloggers need a vacation?

Anyways, about that green bean casserole...

After Thanksgiving, I thought, I don't need to write down what I did, I'll put it on my blog... Well, that didn't happen, so when my mother-in-law requested it for Christmas dinner, I was a little concerned. Would  I be able to recreate it, sans- recipe? The answer is YES!

So, here you go:

Green Bean Casserole with Shitake Mushrooms and "Tobacco" Onion Topping

2 lbs green beans, trimmed and cut into 1" pieces
1 1/2 cups shitake mushrooms, chopped
1/2 stick butter
3 tbsp extra virgin olive oil
3 large shallots, thinly sliced (about a cup)
4 cloves garlic, smashed
1 cup dry white wine
1 cup heavy cream
1/2 cup water
2 tsp dried sage, crumbled
1/2 cup parmesan
2 oz cream cheese
kosher salt and black pepper

For the "Tobacco" Onion Topping:
"Tobacco" Onions are a mixture of red and white (or yellow) onions, dredged in flour and fried. The resulting topping looks like dried tobacco leaves.
1 red onion, sliced into rings
1 yellow or white onion, sliced into rings
1/2 c flour
2 tsp paprika
kosher salt and black pepper
2 tbs butter
1/4 cup extra virgin olive oil

Heat butter and oil in a large skillet or stockpot (with cover.) Cook shallots and garlic with 1/4 tsp salt and 1/4 tsp black pepper, stirring occasionally, until pale golden, about 5 mins. Add wine and boil until reduced by half. Add cream, water, sage,1/4tsp salt, 1/4 tsp black pepper and bring just to a boil, stirring constantly. Add green beans and mushrooms. Simmer, tightly covered, until beans are tender, 20-30 minutes. Stir in parmesan and cream cheese until melted.
While beans are cooking, preheat oven to 375 degrees. Heat oil and butter for onions in a small skillet.
In a shallow bowl, combine flour, paprika, salt and pepper. Dredge onion rings in flour mixture. Cook onion rings in small batches, until golden brown and crunchy. Allow to rest on paper towels.
When beans are tender, pour them (and sauce) into a large casserole dish. Top with fried onions. Bake 10-15 minutes, or until beans are bubbly.
Can be made one day ahead and refrigerated. If doing so, do not put onions on top until ready to reheat. Will take 25-30 minutes to heat through.

Happy Thanksgiving!

So many things to be thankful for this year...

I'm making Green Bean Casserole with Shitake Mushrooms & Tobacco Onions and a Goat Cheese Tart for tomorrow.
I'm excited about the casserole- it's a recipe I've been conjuring up for about a month now. My only worry is that it contains no "Cream'o" soup... I do love the traditional green bean casserole, but mine has shallots, champagne, and sage. Plus, freshly fried little crispy onions on top. Wish me luck!
(Hope they'll like this more than the brussels sprouts I forced on everyone a few years back!)
If it's any good, I'll share the recipe!
Waiting on the tart to come out of the oven... then off to bed I go... gotta get up early for the 5 mile Turkey Trot!

A Simple and Elegant Dinner for Two

Prepare chicken as early in the day as possible. Or the even the night before. Amounts of ingredients can be multiplied for larger dinners... or for leftovers!

Herb Roasted Chicken

Ingredients:

2 split chicken breasts

1 tbsp fresh fosemary, chopped

1 tbsp fresh thyme, chopped

1 tbsp fresh basil, chopped

2 cloves garlic, minced

1 tbsp evoo

kosher salt and fresh ground black pepper (about a tsp each)

Combine chopped herbs and garlic. Carefully separate skin (but don't detach) from flesh. Rub herb mixture under chicken skin. Place in large ziploc or covered bowl. Add evoo, salt, and pepper and turn chicken to coat. Seal bag or bowl. Allow to marinate for at least 3 hours, or overnight.

PH oven to 450degrees.

Place chicken in roasting pan, skin side up.

Bake at 450 for 30-40 minutes, until chicken is golden brown. Serve directly, or slice thinly and plate.

Haricot Verts with Lemon Butter

1 lb haricot verts or green beans

1 lemon, zested and juiced

2 tbs. butter

kosher salt

Steam beans until tender (5-7 minutes.) Meanwhile, melt butter in microwave or small saucepan. (Do not allow to turn brown.) When beans are finished, place in bowl. Sprinkle with juice of lemon and lemon zest. Stir. Add melted butter and salt to taste.

Roasted Mushrooms with Goat Cheese

12-15 white mushrooms, gently wiped with a damp cloth, stems removed

6 oz goat cheese, such as Montchevre, softened

1/2 tsp fresh thyme, or 1/4 tsp dried thyme

kosher salt and fresh ground black pepper

1 tbsp melted butter (leftover from beans?)

cooking spray

Preheat to 450 (for chicken above.) In a small bowl, combine goat cheese, thyme, salt and pepper (to taste.) Gently spoon mixture into mushroom caps and place on baking sheet coated with cooking spray. Brush mushroom caps, around filling, with melted butter. Bake 15-20 minutes, until cheese is melted and slightly golden. Can be served as a side or and appetizer.