MAIN DISHES
Meatloaf
(note: you need a food processor or blender for this)
a pound to a pound and half of 15% ground beef
3 or 4 slices of whole grain bread
1/3 lb whole, peeled baby carrots
One medium to large onion
1/4 cup Soy Sauce
1/2 cup Catsup
2 eggs
salt & pepper
Preheat oven to 375. Pull out a loaf pan and a large mixing bowl.
Load pieces of bread into food processor - grind into crumbs - dump in bowl.
Load carrots into processor - pulse til fine - dump in bowl
Peel onion, cut in half - load into processor - pulse til fine - dump in bowl
Get ground beef - dump into bowl
Crack Eggs - dump contents into bowl - Now throw in the soy sauce, catsup and some salt & pepper to taste.
Take off any rings or wrist jewelry- set aside-Wash Your Hands- Now stick your hands in the bowl and start squishing everything together until it's well mixed.
Place the meatloaf mixture into the loaf pan and bake for an hour (add 15 minutes if you started with a cold oven.) or until it has reached your preferred state of doneness.
(before baking - you can spread some catsup on top of the meatloaf if you want but this is definitely optional)
Note: Make two of these at a time. First - it takes awhile to cook and it's nice to have the spare for later. Second - meatloaf is always better on the second day.
Red Lobster Recipes: Seafood Paella
Ingredients:6 tbsp. olive oil1 cup minced onions1 small sweet red bell pepper, seeded, cut into 1/2" pieces1 small sweet green bell pepper, seeded, cut into 1/2" pieces1 cup canned chopped tomatoes, drained1 tbsp. minced garlic1 tbsp. minced fresh thyme1 lb. sea scallopsSea salt and freshly ground black pepper6 oz. andouille sausage, cut into 1/2" thick pieces1/2 cup dry white wine3 cups long-grain rice1 tsp. saffron threads3 cups chicken stock, hot3 cups clam juice, hot12 large or jumbo shrimp, cleaned and peeled, leaving tails intact1 lb. fresh fish (grouper, scrod, haddock, halibut or swordfish), skinless, cut into 1" chunks16 fresh mussels1/2 lb. sugar snap peas1 medium red pepper, cut into long 1/2" wide stripsChopped fresh parsley to garnish(You can substitute in other seafoods, especially things like Crawfish, Lobster and other shell fish).Preparation:The "Sofrito"1. In a heavy 12" skillet, heat 3 tbsp. olive oil until hot. Add the onions and pepper, and cook, stirring for 5 minutes until they’re soft and transparent.2. Add tomatoes, garlic and thyme. Cook, stirring for 5 more minutes, until most of the liquid in the pan evaporates and the mixture is thick.3. Put the sofrito aside for later.Seafood and Sausage:1. Season the fish, shrimp and scallops with salt and pepper.2. In a skillet, heat 3 tbsp. of olive oil over moderately high heat until hot.3. Add the fish, shrimp and scallops, as well as the mussels, and sauté for 3-5 minutes.4. Add the sausage and cook until light brown.5. Transfer to a plate and deglaze pan with 1/2 cup of dry white wine.Paella:1. About 30 minutes before you plan to serve the paella, preheat an oven to 400 degrees F.2. In a 14" paella pan or shallow casserole dish at least 14" in diameter, combine the sofrito, rice and saffron.3. Pour in 3 cups of chicken stock and 2 cups of clam juice (save 1 cup for the end). Stirring constantly, bring to a boil over high heat.4. Remove the pan from the heat immediately and season with salt and pepper.5. Arrange the seafood on the top of the rice.6. Set the pan on the lowest shelf in the oven and bake uncovered for 20 minutes. Do not stir the paella once it goes in the oven.7. Sprinkle the sugar snap peas and the red pepper strips over the whole paella, and bake for 5-10 minutes more, or until all of the liquid has been absorbed by the rice and the grains are tender, but not too soft. If the rice needs to be softer, add the remaining cup of clam juice.8. Remove from stove and let stand for five minutes before serving. Garnish with parsley.Estimated cooking time: 30 minutes (not including prep time).Chef's Tips:Paella, which originated in Spain, can be made with chicken, pork, sausage or seafood.Make sure you use the freshest seafood for this recipe. You can tell if the shrimp and scallops are fresh by making sure that they have a nice aroma that is not overpowering. Mussels and clams are fresh if their shells are closed. Once you cook them, they will open up.This paella dish reheats well. If you make it the night before, put it in the oven at 350-400 degrees F for approximately 30-40 minutes covered (to keep the dish moist, add either more chicken stock or clam juice before putting it in the oven).Beverage Suggestions:Sangria is a nice accompaniment due to the sweetness of the drink. Another good pairing is wines from the Mediterranean, Italy, or Spain — either whites or reds.I would pair this with wedges of garlic bread, and plenty of lemon/lime. Enjoy!
(note: you need a food processor or blender for this)
a pound to a pound and half of 15% ground beef
3 or 4 slices of whole grain bread
1/3 lb whole, peeled baby carrots
One medium to large onion
1/4 cup Soy Sauce
1/2 cup Catsup
2 eggs
salt & pepper
Preheat oven to 375. Pull out a loaf pan and a large mixing bowl.
Load pieces of bread into food processor - grind into crumbs - dump in bowl.
Load carrots into processor - pulse til fine - dump in bowl
Peel onion, cut in half - load into processor - pulse til fine - dump in bowl
Get ground beef - dump into bowl
Crack Eggs - dump contents into bowl - Now throw in the soy sauce, catsup and some salt & pepper to taste.
Take off any rings or wrist jewelry- set aside-Wash Your Hands- Now stick your hands in the bowl and start squishing everything together until it's well mixed.
Place the meatloaf mixture into the loaf pan and bake for an hour (add 15 minutes if you started with a cold oven.) or until it has reached your preferred state of doneness.
(before baking - you can spread some catsup on top of the meatloaf if you want but this is definitely optional)
Note: Make two of these at a time. First - it takes awhile to cook and it's nice to have the spare for later. Second - meatloaf is always better on the second day.
Red Lobster Recipes: Seafood Paella
Ingredients:6 tbsp. olive oil1 cup minced onions1 small sweet red bell pepper, seeded, cut into 1/2" pieces1 small sweet green bell pepper, seeded, cut into 1/2" pieces1 cup canned chopped tomatoes, drained1 tbsp. minced garlic1 tbsp. minced fresh thyme1 lb. sea scallopsSea salt and freshly ground black pepper6 oz. andouille sausage, cut into 1/2" thick pieces1/2 cup dry white wine3 cups long-grain rice1 tsp. saffron threads3 cups chicken stock, hot3 cups clam juice, hot12 large or jumbo shrimp, cleaned and peeled, leaving tails intact1 lb. fresh fish (grouper, scrod, haddock, halibut or swordfish), skinless, cut into 1" chunks16 fresh mussels1/2 lb. sugar snap peas1 medium red pepper, cut into long 1/2" wide stripsChopped fresh parsley to garnish(You can substitute in other seafoods, especially things like Crawfish, Lobster and other shell fish).Preparation:The "Sofrito"1. In a heavy 12" skillet, heat 3 tbsp. olive oil until hot. Add the onions and pepper, and cook, stirring for 5 minutes until they’re soft and transparent.2. Add tomatoes, garlic and thyme. Cook, stirring for 5 more minutes, until most of the liquid in the pan evaporates and the mixture is thick.3. Put the sofrito aside for later.Seafood and Sausage:1. Season the fish, shrimp and scallops with salt and pepper.2. In a skillet, heat 3 tbsp. of olive oil over moderately high heat until hot.3. Add the fish, shrimp and scallops, as well as the mussels, and sauté for 3-5 minutes.4. Add the sausage and cook until light brown.5. Transfer to a plate and deglaze pan with 1/2 cup of dry white wine.Paella:1. About 30 minutes before you plan to serve the paella, preheat an oven to 400 degrees F.2. In a 14" paella pan or shallow casserole dish at least 14" in diameter, combine the sofrito, rice and saffron.3. Pour in 3 cups of chicken stock and 2 cups of clam juice (save 1 cup for the end). Stirring constantly, bring to a boil over high heat.4. Remove the pan from the heat immediately and season with salt and pepper.5. Arrange the seafood on the top of the rice.6. Set the pan on the lowest shelf in the oven and bake uncovered for 20 minutes. Do not stir the paella once it goes in the oven.7. Sprinkle the sugar snap peas and the red pepper strips over the whole paella, and bake for 5-10 minutes more, or until all of the liquid has been absorbed by the rice and the grains are tender, but not too soft. If the rice needs to be softer, add the remaining cup of clam juice.8. Remove from stove and let stand for five minutes before serving. Garnish with parsley.Estimated cooking time: 30 minutes (not including prep time).Chef's Tips:Paella, which originated in Spain, can be made with chicken, pork, sausage or seafood.Make sure you use the freshest seafood for this recipe. You can tell if the shrimp and scallops are fresh by making sure that they have a nice aroma that is not overpowering. Mussels and clams are fresh if their shells are closed. Once you cook them, they will open up.This paella dish reheats well. If you make it the night before, put it in the oven at 350-400 degrees F for approximately 30-40 minutes covered (to keep the dish moist, add either more chicken stock or clam juice before putting it in the oven).Beverage Suggestions:Sangria is a nice accompaniment due to the sweetness of the drink. Another good pairing is wines from the Mediterranean, Italy, or Spain — either whites or reds.I would pair this with wedges of garlic bread, and plenty of lemon/lime. Enjoy!
posted by KAT at 5:41 PM
1 Comments:
CHICKEN PROVENCAL
2.5 Lbs. BONELESS chicken - I usually use beast or thighs
1.5 Lbs, grape, currant or cherry tomatoes
1/2 c water
olive oil - enough to coat your saute pan well - don't skimp
3 - 4 cloves of smashed and
rough-chopped garlic.
1/3 c Balsamic Vinegar
Coat a big saute pan with the olive oil (mine is 5 qt.) throw in the garlic and let it simmer over low heat for a minute - then throw in the chicken, water and tomatoes. Cover and let simmer for awhile until the tomatoes start releasing juice -roughly 15 minutes - stir, maybe smash a few tomatoes in the pan and sprinkle w/ salt & pepper to taste. Stir in Vinegar, let simmer a bit longer -roughly 10 minutes, Check at 5 minutes and taste, add more water, vinegar, salt, whatever if necessary.
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