Mama’s Meatloaf

meatloaf
| ellenfobrien
meatloaf

Meatloaf is something that many of us grew up with in America. This version introduces a few “twists” to keep things bright and add some extra nutrients. There are lots of ways to vary a meatloaf, taking advantage of what is on sale, so experiment and enjoy!

Prep time: 15 minutes

Cooking time: 50 minutes

ingredients
  • 1 lb 50/50 ground beef/pork mix
  • 3 slices stale bread, torn into small pieces
  • 1 large egg
  • 3/4 cup milk
  • 1/4 cup Panko bread crumbs
  • 1/2 cup ketchup
  • 2 tbs mayonnaise
  • 2 tsp smoked paprika
  • 1 tsp thyme
  • 2 tbs Worcestershire sauce
  • 1 1/2 tbs minced garlic
  • 2 cups baby spinach leaves, roughly chopped
  • 1 tsp oregano
  • 1 tsp ground mustard
  • 2 tbs olive oil
  • 1 1/2 tsp, each — salt & pepper
  • 1 tbs hot sauce (optional)
  • Large yellow onion, diced
  • 3/4 cup diced celery
  • 1 cup diced carrots
  • 1/4 cup parsley, very finely chopped
cooking instructions
  • Preheat oven to 375 degrees; line loaf pan with parchment paper
  • Mix egg, milk in a large bowl; add shredded bread and let sit for ~5 minutes
  • In a large skillet, heat oil; add onion, celery, carrots; cook until the onion is translucent
  • Add garlic and spices; cook another 3-4 minutes until spices are aromatic
  • Remove from heat and set aside to cool slightly
  • Add meat, ketchup, mayonnaise, hot sauce, baby spinach and parsley to bread mixture
  • Incorporate onion mixture
  • Work by hand to combine all ingredients; do not overwork the mixture or the meatloaf will be tough!
  • Shape into loaf and roll in Panko crumbs
  • Place in loaf pan and cook on center rack of the oven for about 50 minutes, until a meat thermometer shows the internal temperature is at least 150 degrees

Variations: If you want to add a piquant note to the meatloaf, add 2 tsp capers and 3/4 tsp nutmeg. Want a more smokey note? Substitute BBQ sauce for the ketchup. Like a saltier version? Add 2 tbs soy sauce to the onion mixture while you saute. If you like a little extra crunch, add 3 tbs chopped water chestnuts (raw) to the meat mixture. British roots? Use HP Sauce instead of ketchup. HP has a really nice undertone of tamarind, which has a spicy, sour taste.

Charred Leek and Potato Soup

| ellenfobrien
charred leeks
It is important to wash the leeks thoroughly, separating the leaves to ensure that they are free of dirt.

Charred leek and potato soup is a favorite cold weather soup in our house. The potatoes add body to the recipe and you can add diced bacon, if desired.

Prep time: 20 minutes

Cooking time: 40 minutes

ingredients
  • 1 lb fresh leeks, cut into a rough dice
  • 4 large Yukon Gold potatoes, peeled and cubed
  • 3 cups chicken stock
  • 1 large yellow onion, diced
  • 3 tbs butter
  • 2 tbs olive oil
  • 1 1/2 tsp thyme
  • 1 tsp ground mustard
  • 2 tsp each, salt & pepper
  • 3/4 tsp oregano
  • 3 cloves garlic, finely minced
  • 1 tsp smoked paprika
  • 1 cup homemade croutons (use french baguette, or similar dense bread)
  • (Optional) 1 1/2 tsp hot sauce
cooking instructions
  • Prep leeks by removing root base and the very tops of the leaves, separating leaves, washing thoroughly and chopping into a rough dice
  • Toss leeks in a large bowl with 1 tbs olive oil, sprinkle with salt and pepper
  • Place in a single layer on a foil-covered cookie sheet
  • Char leeks in the oven (broil setting at 425 degrees) for 7-8 minutes; be sure that they don’t get overdone!
  • Remove from oven and set aside
  • Peel, wash and cube potatoes
  • Heat butter and 1 tbs olive oil in stock pot; add onions, salt, pepper, thyme, oregano, smoked paprika, mustard and garlic
  • Stir over medium heat for about 5 minutes, until the onions are translucent
  • Add in the leeks, potato and stock; simmer for about 30 minutes (until potatoes are fork tender)
  • While soup simmers, dice bread into 1″ cubes, toss with 1 tbs olive oil
  • Place in a single layer on the cookie sheet used for leeks; brown at 425 for about 5 minutes
  • Serve in crocks garnished with croutons and a small drizzle of hot sauce, if desired

Variations: If desired, add 3/4 cup cooked, diced slab bacon. You can also substitute sweet potatoes or yams in place of potatoes.

Cheat Meal: Swedish Meatballs with Wilted Spinach

spinach leaves
| ellenfobrien
spinach leaves

Swedish meatballs with wilted spinach. served over wide egg noodles, makes for a rich and filling dinner.

Adding the spinach during the last few minutes of cooking ensures that they stay bright and have texture, without being too tough.

Prep time: 10 minutes

Cooking time: 30 minutes

ingredients
  • 1 pkg grass fed meatballs (fresh, not frozen!)
  • 1 pkg (~3 cups) fresh baby spinach leaves
  • 1 1/2 cup beef stock
  • 1 medium yellow onion, very thinly sliced
  • 4 tbs sour cream
  • 1 1/2 tsp each, salt & pepper
  • 2 tsp fresh parsley, finely chopped
  • 1 tsp thyme
  • 1/2 tsp each, allspice & nutmeg
  • 2 bay leaves
  • 3 tbs flour
  • 3 tbs butter, room temperature
  • 3 tbs olive oil
  • 1 tbs garlic paste
  • 1 tbs beef base
  • 1 tsp dried mustard
  • 1 pkg wide egg noodles
cooking instructions
  • Heat 2 tbs olive oil and 1 tbs butter in a heavy bottomed skillet; add onions and stir periodically until the onions caramelize (turning slightly dark at the edges, where the body of the onion is translucent); this takes about 10 minutes
  • Once the onions are caramelized, add the meatballs; sear on all sides
  • Preheat the oven to 375 degrees
  • Add the dry spices, salt, pepper to the skillet; stir for 1-2 minutes, until the spices get aromatic
  • Incorporate beef base into the skillet
  • In a small skillet, heat butter and flour, mixing until the flour browns slightly; add stock and mix until the gravy becomes smooth
  • Add the gravy to the meatball mixture, cover the pan and put into the oven for 15 minutes
  • While the meatballs finish in the oven, heat a large stock pot filled with salted water; when at a rolling boil, add egg noodles
  • Remove meatballs from the oven, stir in parsley and sour cream until the sauce is glossy and smooth
  • Serve immediately

Variations: If you want to take the extra time to make Swedish meatballs from scratch, use a 50/50 beef/pork mixture. Do not overwork the meat, or the meatballs will be tough. For each pound of meat mix, add 1 large egg (well beaten) and 3/4 cup Panko bread crumbs. Season the meatballs with 1 tsp each, salt & white pepper.

Cheat Meal: Mascarpone Chicken with Green Beans

mascarpone chicken
| ellenfobrien
mascarpone chicken

Mascarpone chicken with green beans is a velvety, rich “cheat meal” that you can make in minutes.

While mascarpone does make for a delicious tiramisu, it is also a rich addition to this savory chicken dish. The vinegar balances out the sweet overtones of the cheese.

Prep time: 5 minutes

Cooking time: 25 minutes

ingredients
  • 1 lb boneless, skinless chicken breast
  • 1 large yellow onion, halved and very thinly sliced
  • 1 tbs each olive oil, butter
  • 1 1/2 tsp each, salt & pepper
  • 1 tsp crushed rosemary
  • 2 tbs white wine vinegar
  • 1 1/2 tbs parsley (fresh is best, finely minced)
  • 2 bay leaves
  • 2 tsp each, garlic & sun dried tomato paste
  • 1 tsp thyme
  • 4 oz mascarpone cheese
  • Pkg “steam in bag” green beans
  • 1 1/2 cups chicken stock
cooking instructions
  • In a heavy bottomed skillet, heat oil and butter
  • Add onions and sprinkle with a couple of pinches of salt
  • Cook over medium-low heat, stirring periodically, until onions caramelize (~10 minutes)
  • While the onions are cooking, cut chicken into 1″ pieces
  • Once the onions are caramelized, add the chicken, salt, pepper and spices to the skillet; turn up the heat to medium
  • Cook chicken, stirring frequently, for about 10 minutes–until the chicken is cooked through
  • Add white wine vinegar; stir to incorporate fully
  • Place green beans on top of chicken; add stock and cover skillet tightly, reducing heat to medium-low
  • Let the beans steam for about 10 minutes, until fork tender
  • Remove skillet from the heat, add mascarpone and toss until the cheese is melted and the sauce begins to thicken
  • Adjust salt and pepper as needed
  • Serve immediately over rice pilaf

Variations: If you prefer a more tangy dish, substitute goat cheese for the mascarpone. This is also very good serve over wide egg noodles, if you prefer not to use rice. As a note: mascarpone may be substituted for parmesan in making risotto dishes.

Fava Bean Puree with Zaatar

fava bean puree
| ellenfobrien
fava bean puree

Fava bean puree is a tasty alternative to ordinary hummus (made with garbanzo beans).

Fava bean puree with zaatar has a woodsy, aromatic overtone and a wonderful creamy texture.

Zaatar is a middle Eastern spice made with ground dried thyme, oregano, marjoram, mixed with toasted sesame seeds, salt and sumac.

Prep time: 10 minutes

Cooking time: 5 minutes

ingredients
  • 1 can fava beans (19-20 oz, packed in water)
  • 1/4-1/2 cup olive oil + 1 tbs (to drizzle on finished puree)
  • 1 cup vegetable broth
  • 1 tsp each, salt & pepper
  • 1 1/2 tsp zaatar
  • 1 tsp thyme (use fresh, if possible)
  • 2 cloves garlic, finely minced
  • 1/2 yellow onion, finely diced
  • 2 1/2 tbs lemon juice (if using fresh lemon, zest the fruit for garnish)
cooking instructions
  • Rinse fava beans, set to drain
  • Heat 1/4 cup oil, garlic, onion, salt, pepper, thyme and zaatar over medium-high heat in a heavy bottomed skillet, stirring so that garlic and onion don’t burn
  • Add fava beans and stir for 2-3 minutes
  • Add vegetable stock, reduce heat to medium-low and cover skillet; simmer for about 15 minutes, until liquid is absorbed
  • Remove skillet from the heat and transfer beans to a blender
  • Blend until puree is smooth, slowly adding in lemon juice and (up to 1/4 cup olive oil, use less if you want a stiffer texture)
  • Spoon mixture into a serving dish and drizzle 1 tbs olive oil over the puree
  • Serve with pita strips, crostini, or with crudite

Variation: If you can find fresh fava beans, use those in lieu of canned. You will need to boil the beans for about 12 minutes before using.

Spicy Edamame

spicy edamame
| ellenfobrien
spicy edamame

Edamame are baby soybeans and are very versatile.

Spicy edamame is a “go to” Super Bowl snack for me. The health benefits of edamame are many, including a significant protein boost!

You can adjust the heat level in this spicy edamame recipe, as desired. I prefer to use fresh edamame, but frozen (in the pod) beans will work, just adjust the cooking time accordingly.

Prep time: 5 minutes

Cooking time: 10 minutes

ingredients
  • 2 cups of fresh edamame (in shell)
  • 1 tsp red chili flakes
  • 2 tsp roasted sesame oil
  • 1/4 tsp oregano
  • 2 tsp toasted sesame seeds
  • 1/2 tsp sambal
  • 1 tsp rice wine vinegar
  • 2 tsp sugar
  • 2 tbs soy sauce
  • 3 cloves garlic, finely diced
  • 3/4 cup vegetable stock
cooking instructions
  • If using fresh edamame, heat oil and garlic in a wok over high heat
  • Once the oil is hot, add the edamame, salt, pepper, chili flakes and oregano
  • Stir fry for about 3 minutes–be sure to keep the beans moving to avoid scorching
  • Add vegetable stock, lower heat to medium and cover wok; let beans steam for about 10 minutes
  • Remove cover, add vinegar, sugar, soy sauce and sambal; stir fry until sauce thickens to coat edamame evenly
  • Remove from heat; plate edamame and garnish with toasted sesame seeds
  • Serve immediately; note that the pods are inedible–simply put the pod in your mouth and push out the edamame–that way you get the taste of the sauce and the beans remain very tender

Variations: If you prefer, use honey or light brown sugar in lieu of white sugar. You can make this with shelled, frozen edamame if you cannot find them in the shell; simply adjust cooking time so that they are tender, but not mushy. If you want a creamier sauce, add 1 tbs Japanese mayonnaise. Japanese mayonnaise is made with only the egg yolk–unlike American mayonnaise which uses the entire egg. If you don’t have access to an Asian market, you can easily order it online.

Tomatillo Salsa

tomatillos
| ellenfobrien
tomatillo salsa

Tomatillo salsa is one of the most delicious condiments in the world, in my humble opinion! Tomatillos are not green tomatoes: they have a distinct citrus note and a firmer flesh than tomatoes.

Prep time: 20 minutes

Cook time: 20 minutes

ingredients
  • 2 lbs ripe tomatillos
  • 1 1/2 white onions, finely diced
  • 1 cup grape tomatoes, diced
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 1 each Jalapeno & Serrano peppers, seeded/cored/diced
  • 1 1/2 tbs lime juice
  • 1 tbs olive oil
cooking instructions
  • Preheat oven to 400 degrees
  • Line a cookie sheet with parchment paper
  • In a medium bowl, mix oil, salt, pepper, jalapeno, serrano and tomatillos
  • Roast tomatillos in the oven for about 10 minutes, until you see a bit of char
  • Cool tomatillos enough so that you can dice them
  • Combine tomatillos, peppers, tomatoes, salt and pepper until everything is coated
  • Mix in finely diced onion and lime juice
  • Serve with burritos, tacos, empanadas, enchiladas–even over grilled chicken!

Variations: Tomatillo salsa is also great served with cornbread and chili. It freeze well, so if you are lucky enough to grow a crop in the garden (along with fresh tomatoes) consider making some to freeze. If you want to grow tomatillos in the garden, keep in mind that they sprawl; it is also easiest to buy started plants so that you have the longest possible growing season. I am lucky enough to have some cooperative farms nearby, but you can even find them at home improvement stores.

Roasted Green Beans with Shallot Sherry Vinaigrette

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roasted green beans

Roasted green beans with shallot sherry vinaigrette are a great accompaniment to a simple rotisserie chicken over rice pilaf.
You can also substitute other types on long beans, if you prefer. I like to use the vinaigrette while it is still warm from adding the shallots, but you can dress the beans once the vinaigrette has cooled.

Prep time: 15 minutes

Cooking time: 15 minutes

ingredients
  • 2 cups green beans
  • 2 medium shallots, very thinly sliced
  • 2 tbs sherry vinegar
  • 8 tbs olive oil
  • 1 tsp each, salt & pepper
  • 1/2 tsp brown mustard
  • 1/2 tsp crushed rosemary
Cooking instructions
  • For fastest preparation, use “Steam in Bag” beans that are already “topped and tailed”; use fresh if you prefer
  • In a bowl, add 2 tbs olive oil, 1/2 tsp each salt & pepper, rosemary; add beans and shallots, tossing until coated
  • Preheat oven to 375 degrees
  • Line a cookie sheet with parchment paper and lay out the beans and shallots in a single layer (keep shallots separate from the beans)
  • Place sheet in the oven for 12 minutes (until beans are slightly wrinkled and fork tender; don’t overcook!)
  • In a small bowl, combine remaining olive oil, vinegar and mustard. Whisk until emulsified
  • Remove cookie sheet from the oven; take hot shallots and add to the vinaigrette, carefully stirring the shallots until coated
  • Place beans on a serving platter and drizzle with vinaigrette; serve immediately

Variations: If you prefer a milder shallot flavor, do not roast them–instead, add them to the vinaigrette and let stand for 20 minutes before drizzling over the roasted green beans. Note that the ratio (oil:vinegar) is 3-to-1, so you can opt to make extra vinaigrette and store in the fridge for up to a week. It is also great over wilted spinach!

Stuffed Pork Chops with Apple Brandy Sauce

stuffed pork chop
| ellenfobrien
stuffed pork chop

Stuffed pork chops with apple brandy sauce are a decadent, but delicious treat for a candlelit date night dinner.

Calvados, the famous apple brandy from Brittany, is a step up from applesauce–what I grew up eating with pork chops. The apple brandy sauce is made with cream and butter, so not an everyday inclusion from a health perspective!

Prep time: 20 minutes

Cooking time: 25 minutes

INGREDIENTS
  • (4) Boneless pork loin chops
  • 1 tsp pepper
  • 2 tsp kosher salt
  • 1 cup pearl onions
  • 3/4 cup Gorgonzola crumbles
  • 1/4 cup parsley, finely chopped
  • 2 cloves garlic, mashed
  • 3 tbs olive oil
  • 2 cups apple cider
  • 3/4 cup Calvados (or other apple brandy)
  • 1 cup heavy cream
  • 2 tbs butter
  • 2 shallots, finely sliced
cooking instructions
  • Preheat oven to 350 degrees
  • Line cookie sheet with parchment paper
  • In a small bowl, toss onions with 1 tbs olive oil and 1 tsp salt
  • Rinse and pat dry the pork chops; make a slit to open a “pocket” in each chop
  • In a small bowl, carefully mix cheese, parsley, garlic, salt and pepper (be careful not to mash crumbles)
  • Heat 2 tbs olive oil in heavy bottomed skillet; place over high heat until a few drops of water sizzle when added to the pan
  • Stuff each pork chop with cheese mixture and place in the skillet; reduce heat to medium-high; sear each side for about 3 minutes, until you see caramelization
  • Place cookie sheet with onions and the skillet (covered) into the oven for 25 minutes
  • In a saucepan add 1 tsp of butter and shallots; stir softly over medium heat until the shallots caramelize (~15 minutes)
  • Add cider and brandy to the saucepan; reduce by half
  • Strain out the shallots
  • Remove sauce from heat and add remaining butter and cream to the sauce; if desired, add additional cracked pepper to the sauce
  • Remove onions and chops from the oven; plate with sauce and serve with potatoes and green beans

Variations: Stuffed pork chops with apple brandy sauce may also tweaked by using goat cheese (if you find Gorgonzola too strong); you may also use the pear variety of Calvados, instead of the apple version. Garnish with toasted walnuts if you want more texture. If you prefer, serve with roasted potatoes in lieu of mashed. The dish also goes well with Brussels Sprouts (suggest roasting them) if you want to substitute for the green beans.