Meatloaf

Here is the next in the series of Sunday Dinners. This is one from my childhood that I wasn't particular fond of, although I don't recall why.

This is largely based off of a Cooks Illustrated recipe.

Software:
For the sauce:
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 4 tsp apple cider vinegar

For the meatloaf:
- 1 lb ground beef
- 1 lb ground pork
- 1 medium onion small dice
- 2 cloves garlic crushed
- 2 large eggs
- 1/2 tsp dried thyme
- 1 tsp table salt
- 1/2 tsp ground pepper
- 2 tsp dijon mustard
- 2 tsp worcestershire
- 1/2 cup plain yogurt
- about 2/3 cup quick cooking oatmeal blitzed in the food processor til a coarse powder - you can use the equivalent of crackers or other bread crumbs
- 1 tbsp dried parsley

1. Prep the sauce by combining the three ingredients
2. Saute the onions and garlic for a few mins until softened, set aside to cool slightly
3. Beat the eggs and combine with the thyme, salt, pepper, mustard, worcestershire, yogurt
4. Combine the egg mixture with the onion mixture, crumbs, parsley, meats
5. Form the combined mixture into a loaf on a rimmed baking sheet
6. Spread about 1/4 of the glaze on the tops and sides of the loaf
7. Cook in 350 degree preheated oven for about 45 mins until glaze is set
8. Baste the loaf with another 1/4 of the glaze and place back in for 15 mins or until the internal temp is 160
9. Let the meet rest for about 20 mins
10. In the meantime reduce the sauce over medium low heat until reduced and thickened

Yum!

Pan Fried Fish

This is an easy, healthy weeknight meal.

Software:
- Tilapia filets - I use individually wrapped and frozen - defrost before using
- Flour for dusting
- Kosher Salt, Pepper and other seasonings if you like

1. Put a 12 inch nonstick skillet on medium high heat with some fat (veg oil, olive oil, and/or butter)
2. Pat dry your filets and season with salt and pepper - you can also season with other herbs and spices if you want (for example I'll sometimes use a pinch of cayenne). Let this stand for a couple minutes.
3. In a shallow dish put some flour (I use whole wheat but you can use AP flour)
4. Put each filet in the dish and shake/flip to coat. Pick up and shake off excess.
5. Place filets in pan and cook for 2-4 minutes until it becomes opaque partly up the sides and the bottoms are starting to brown
6. Flip filets and cook for another 2 minutes until cooked through and browned some on the bottom

If cooking batches place the first batch in a 200 degree oven.
These are great on fish tacos, sandwiches, or plain with some tartar sauce.

Yum!

Baked Pasta

In a continuation of Sunday night meals with the kids, I present to you a baked pasta dish. I have adapted a simple baked ziti recipe for this.

Software:
- 1 lb pasta
- 1 lb of meat. I am going to use a combo of ground beef 90% lean and ground pork because the boys aren't huge beef eaters.
- dried oregano and basil about a tablespoon total to your liking
- 1 medium onion finely chopped
- 1 28 oz can tomato purée
- 2 cups each of shredded mozzarella and cheddar
- 1/2 cup Parmesan

1. Preheat oven to 400 and coat a 13 x 9 Pyrex dish with cooking spray
2. Cook the pasta according to directions, but leaving a little underdone
3. Over medium high heat brown the meat, remove, and drain
4. Over medium heat cook the onions with a little salt until softened
5. In a large bowl mix together this mixture with the pasta and meat and sauce
6. Add in a cup esch of the mozz and cheddar along with half the Parmesan and salt and pepper
7. Empty this into the prepared dish, covering with more of the cheeses
8. Bake for 20 to 30 mins until the top is bubbly and starting to brown

Roasted Broccoli or Cauliflower

This recipe works great with either. It is healthy and oh so yummy.

Software
- one good sized head of cauliflower OR
- equivalent of broccoli (3 to 4 crowns)
- about 1/4 cup olive oil
- kosher salt and pepper

1. Heat oven to 475 with rack in lowest position.
2. Cut veg into wedges no more than a couple inches wide on the outer edge. For cauliflower that will be about 8 wedges. For broccoli that will be cut generally into quarters.
3. Toss with oil and generously season with salt and pepper
4. In foil lined pan place veg with a cut side down in single layer
5. Cover tightly with foil and put in oven for 10 mins
6. Remove foil and cook for 10 mins until veg is brown in spots
7. Using tongs flip veg to the other flat side of wedges and cook for 10 more

Yum!

Chicken Parmesan

This is a series of kid friendly dinners. It is well past time getting at least the boys to eat what we eat. Of course this means we have to adapt. I have to be flexible in what I cook.

First make the sauce. You can use jarred if you want, but this was pretty easy.
Software
- one 28 oz can of crushed tomatoes
- one small onion grated
- two cloves garlic
- couple tbsp herbs - used oregano and basil
- tsp kosher salt
- tsp sugar

1. Heat some olive oil in skillet or saucepan over medium high heat
2. Sauté the onion for a few mins until soft
3. Add crushed garlic and sauté 30 sec or so until fragrant
4. Add in tomato, salt, herbs, and sugar
5. Bring to simmer and then just simmer while you make chicken

Software
- four chicken breasts
- half cup or so bread crumbs
- cup grated parmesan
- 3 eggs beaten
- some fresh mozzarella about the size of a small orange

1. Split chicken breasts lengthwise parallel to board
2. Season with salt
3. In one shallow bowl put breadcrumbs and half Parmesan
4. In a second bowl put eggs
5. Heat oven to 400
6. Heat large skillet with olive oil to medium high
7. Working in batches, dredge chicken in eggs (let excess drip off) then in breadcrumb mixture. Shake off excess then cook on each side until a deep brown. It is ok if not quite cooked through.
8. Put 2/3 sauce in bottom of 9x13 Pyrex
9. As you finish chicken overlap in dish like shingles on a roof
10.Cover chicken with rest of sauce, slices of mozz, and rest of Parmesan
11.Cook uncovered in oven for about 20-25 minutes until cheese in brown in several spots

Yum!

Quiche Cups

This is an adaptation of a South Beach recipe.

For this I used a silicone muffin pan. I have used nonstick and it was a mess.

Software
About 2 cups of some combination of
- spinach cooked and squeezed to remove excess moisture
- onions and/or peppers sautéed
- turkey bacon of sausage
- shredded reduced fat cheese

For example I used about a tbsp leftover turkey bacon, a small onion diced and half a green pepper diced, about 8 ounces frozen spinach, about one handful reduced fat shredded cheese.

Cook fillers and let cool.
Combine with 10 eggs or substitute equivalent.
Pour into silicone cups prepped with cooking spray.
Cook in 350 degree oven for 20 mins or until set.

Perfect Brown Rice

I thought I had this post out here, but I didn't see it.

Here is the link to the recipe on cooks illustrated: http://www.cooksillustrated.com/recipes/detail.asp?docid=6054

I typically do a double batch and freeze most of it. I also usally saute onions with the broth first and then put that in with the rice.

For an 8x8, use the ratios below. You can do it in a 13x9 pan and cook for the same amount of time just doubling the recipe.

1.5C Brown Rice (Texmati works great)
2.33C Liquid (I usually use chicken broth)
0.5 tsp table salt
2 tbsp butter or oil
1 small onion diced

1. Heat oven to 375
2. Put rice in baking dish
3. Saute onion with oil or butter until translucent (about 10 mins) over medium heat in saucepan big enough to handle all the liquid
4. Add liquid and bring to boil
5. Pour over the rice
6. Make sure rice is evenly distributed on bottom
7. Tightly cover with double layer of foil
8. Bake for one hour give or take depending on your oven
9. Remove foil and fluff with fork
10. Use right away or refrigerate/freeze rest

Thanks