Wednesday, April 16, 2014
Meatloaf! The all American family dinner that pretty much everyone has had at least once in their lifetime and if you haven't... well you must! I am a lover of American food as I am a proud American. I went to a baseball game the other night and as the woman sang our national anthem I got goosebumps. I always do because I truly love living in this country; I love the melting pot, the freedom, the history, the land and the beauty this country has to offer. You have a little but of everything here and although there are a lot of hiccups on the road of this country it is what makes us the United States of America. It's like our friends or our partners, they are never perfect by any means, but the imperfections make them perfect to you; that is how I feel about this country. For being such a young country because in fact we are very young compared to the rest of the world, I think we are doing just fine! Anyways, enough of my patriotic rant (I did want to be an American history professor at one time so it shines through from time to time) to me meatloaf, among other popular American foods, is an American staple. It's easy to make for any night of the week; it's great for a small family or even a dinner party! The taste of meatloaf never gets old and people keep reinventing it everyday. So to make meatloaf even easier than it already is, lets put it in the slow cooker! I know it sounds odd but let me tell you that it comes out very moist, not watery at all and above all delicious! I hope you enjoy this version of the American classic: Meatloaf!
1 1/2 lbs ground beef
3/4 cup milk
2/3 cup bread crumbs
2 eggs, beaten
Onion powder, to taste
1 teaspoon garlic powder
1 teaspoon salt
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
1/2 cup ketchup
2 tablespoons brown sugar
1. Combine beef, milk, bread crumbs, eggs, onion powder, garlic powder, oregano and thyme in a bowl; shape into a loaf. Place in the slow cooker and cook on low for 5-6 hours.
2. Combine ketchup and brown sugar in a small bowl. Spread over the cooked meat in the slow cooker and cook for an additional 15 minutes on high. Serve and enjoy!
Monday, April 14, 2014
One of the Hubs favorite meals is lamb ... in any possible way. Problem is a big leg of lamb is too much for just the us two. But last weekend I actually found a small 3 pound boneless leg of lamb. It was perfect just for us two! I marinated it for a little over 24 hours and I have got to tell you it was so tender, succulent, juicy and it was packed with flavor. Sometimes a marinade can take over the beautiful flavor of what it is marinating. Not this marinade, it compliments the lamb beautifully, bringing out the robust, yet delicate flavor of the lamb. The rosemary, lemon and garlic enhance the natural sweetness that is in the lamb. Add to that, roasting beautiful simple vegetables, like onions, potatoes and carrots, right along with the succulent roasted lamb and you have an all in one pan meal. It's simply perfect!
4-5 garlic cloves, roughly chopped
2-4 springs of fresh rosemary, leaves stripped from stems
1 teaspoon fresh greek oregano,
2 lemons, zested & juiced
1/4 cup olive oil
1 handful of parsley
1 teaspoon salt
Pepper to taste
3 pound boneless leg of lamb
Salt & Pepper
1 1/2 pound small red potatoes, halved
1 pound french carrots or baby carrots
3 large Vidalia onion, sliced in thick wedges
Salt and pepper
Sunday, March 30, 2014
It's taken me some time to finally breakdown and buy a juicer**. Why? Because I didn't want to spend a whole lot of money on another kitchen gadget that I wasn't quite so sure I'd really stick with. The Hub summed it up for me, you'll juice furiously for a month and then adios and logic told me ... he's probably right.
What I wasn't counting on was how good it would be for running. You see I run, I am not a marathon runner, heck I haven't even been able to run my first 5K (mostly because of accidents and a few other mishaps I've encountered every time I try to participate in one) but I can run a 5K. I run because I like to eat and you can't be a foodie with a food blog and not expect to grow in the wrong way ... horizontally. So I run, but some days after a full day of work, I just need that little extra boost of energy to help me run my best. Instead of reaching for a very unhealthy energy shot, I drink up 8 oz of this little elixir and I run, boy do I run. Thus the name Runnin' on Red.
But the nefarious side to juicing, oh yes it can be delightfully nefarious, is that some of these juices make really awesome cocktails ... yup ... cocktails. And Runnin' on Red makes a perfect cocktail. Here's the recipe for the juice and the cocktail.
Makes 4 cups
For the Juice:
2 medium to large beets, peeled, cut in quarters
1/2 pineapple, peeled, cut in quarters
Place two quarters of the beets and pineapple into the juicer and run through juicer for about 45 second.
Juice in this manner until all the beets and pineapple have been used.
Pour into a 1 quart mason jar. Keep refrigerated.
Drink 20-30 minutes before exercising or whenever you need a little natural burst of healthy liquid powered energy.
Makes 4 servings
For the Cocktail:
12 oz Runnin on Red juice
2 lemons, 1 juiced and 1 sliced into rings with a slit
4 ounces vodka**
4 ounces soda water
In a martini shaker add the first three ingredients with ice.
Shake for a good 30 seconds
Fill tall slim highball glass with ice cubes
Strain juice into glass (about 3 ounces +/-)
Float in about 1 ounce of soda water and give it one stir
Place lemon ring on the glass
Some of my favorite vodkas are Grey Goose, Kettle One, Tito's, Effen.
Check back soon for my review on my very affordable juicer.
Wednesday, March 26, 2014
When I was a kid I dreaded that day my mom use to make this soup. Much to her dismay I simply refused to eat it and would make myself and
PB&J sandwich when should would make it. I don't know why, but I never liked it. It wasn't until I was an adult that I began to somewhat tolerate this soup and now in recent years is that I wholeheartedly embrace it! My recipe is based on the Cuban version of this very classic Spanish soup. It is the way I remember my mom making it with the exception of the use of pork salt, which I leave out. I just don't care for it. My recipe uses smoked ham shank instead of ham hocks because it's lot meatier and I think adds more flavor. It also uses Spanish chorizo, and I will caution that using the Mexican variety is a no-no. The flavor profiles of these two chorizos is a world apart, they can not be interchanged and expect the same flavor at the end. I was very happy to be able to use fresh, organic collard greens from my own garden and my own homemade chicken and ham stock. Box stocks are just fine too. I am providing a slow cooker** and a stove top method. This soup makes a big batch, is even better the next day and freezes well.
1 1/2 pounds of dried great white northern beans
1 large bone-in smoked ham shank
4 Spanish dry-cured chorizo, sliced into small coins
1 tablespoon olive oil
1 large Spanish onion, chopped
1 tablespoon minced garlic
1 tablespoon tomato paste
2 cups of collard greens, chopped
1 pound of potatoes, large dice
2 turnips, diced
4 cups chicken stock
2 cups of ham stock
1 cup dry white wine
1 cup water
Salt** and pepper
Slow cooker instructions:
- Soak beans overnight in water. Rinse and discard soaking water.
- Place all the ingredients (except salt and pepper) into a slow cooker.
- Cook on low for 8 hours. I do not recommend the high setting for this recipe.
- Taste and add salt and pepper if needed
Stove top instructions:
- Soak beans overnight in water. Rinse and discard soaking water.
- In a large heavy dutch oven pan, heat the olive oil over medium heat. Add the onions and chorizo. Cook for 5 minutes, add the garlic and cook an additional 2 minutes.
- Add the tomato paste, stir to coat ingredients in the pan well.
- Add all the remaining ingredients (except potatoes, turnips and salt & pepper). Bring to rolling boil and boil for 3 minutes.
- Lower heat and cook at a low simmer for 45 minutes. Taste for seasoning and add salt and pepper as needed.You may need very little if any.
- Cook at a simmer for 1 1/2 hours and then add potatoes and turnips. Cook an additional 20-30 minutes or until potatoes/turnips are tender.
Serve this over white rice or with a crusty toasted loaf of your favorite bread and a good bottle of Spanish red wine. Cheers!
**Recipe Notes: I have found that the slow cooker method works best when cooked on low for 8-10 hours. I find that using it on high for 4-6 hours just doesn't deliver the right amount of flavor.
Be mindful of salt. I prefer salting, if at all, at the end, and allow it to cook for 10 minutes so that the flavor is infused into the soup. You have the smoked ham, ham stock and chorizo that will most likely add all the salt you will need. Most of the time I don't add any at all.
Sunday, March 23, 2014
Serves 3 - 4
1 pound of round - 3/4" top round steaks, sliced in half - (about 4 steaks - like little filet mignons without the cost.)
1 tablespoon olive oil
1 tablespoon butter
2 large onions, sliced in half moons
1 tablespoon minced
1 cup beef stock
1/4 cup white wine
4 red potatoes cut in quarters (unpeeled is just fine)
- Heat a stainless steel pan over medium heat, add oil, butter and all the onions.
- Sprinkle with a few pinches of salt. Stir and cook for 15 minutes at medium low heat until the onions are a deep golden brown but not burnt. 10 minutes into the cooking process, add the garlic.
- While the onions cook, salt and pepper the meat, then add a generous dusting to each side of the meat of onion powder. Set aside.
- Deglaze the onions with 1/4 of the beef stock, allow to evaporate*.
- Add the potatoes to the bottom of the slow cooker, spoon half the onions over the potatoes.
- Lay the meat slices over top of the onions and then spoon the remaining onions over top.
- Slowly pour the remaining beef stock and the white wine over top.
- Cook on high for 4 hours, low for 8 hours.
- You'll have a nice broth at the end of the cooking cycle. To thicken the broth, remove the meat, potatoes and whatever onions are left with a slotted spoon and set aside.
- Leave behind 2-4 of the potatoes in the slow cooker with the broth and using an immersion blender buzz through until you have a nice thickened sauce. Tip: Start with 2 potatoes and add in the remaining two, one at a time or until the sauce has thickened to your liking.
Serve this as is, over rice, mashed potatoes (yes double carbs!), egg noodles, toasted bread, it's really up to you. To drink? Beer or a robust red wine. Enjoy!
You can make the onions the day before, even up to two days ahead of time, Just keep in a tightly sealed container in the fridge until ready to use.
Friday, March 21, 2014
Next time you grill, try this recipe, I promise you will not be disappointed!
1 loaf of ciabatta, French or if you can find it Spanish bread. Cut in half length wise so that you have the top and bottom of the bread in two big slices, and then cut in quarters.
2-3 garlic cloves, peeled and one end cut off
2 large tomatoes
Olive oil, preferably Spanish
Salt - Kosher
- Heat your grill to high heat. Grill each side, avoid burning, just a little char and a few grill marks will do.**
- Rub the garlic over the inside of the bread
- Rub the tomato over the inside of the bread
- Drizzle with olive oil
- Sprinkle with salt and pepper
Aside from serving it with grilled chicken, steak etc., I love to serve it with a board of serrano ham (a dry-cured Spanish ham), manchego cheese and paper thin slices of Spanish chorizo and, of course, a glass or two or three of red Spanish wine. Enjoy!
**Notes: You can also toast the bread in the oven or on a grill pan.
Tuesday, March 18, 2014
|Wednesdays with Eryka|
It was our tradition; we would eat then play Bingo or Parcheesi, watch her favorite Saturday night variety show and we'd end the night with my favorite show: I Love Lucy or The Lucy-Desi Comedy Hour! I'm happy for these memories as well as for the developed taste for Asian food that start for me at a local Chinese restaurant and now that expanded beyond that. I hope you enjoy this recipe on Wednesdays with Eryka!
2 tablespoons oil
1 lb ground beef
1 onion, finely chopped
1 green pepper, diced
1 teaspoon cumin seeds
2 bay leaves
4 tomatoes, chopped
2 garlic cloves, minced
2 teaspoons ground coriander
2 teaspoons ground turmeric
1 teaspoon chili powder
2 1/2 cups stock
1. Heat 1 tablespoon of the oil in a saute pan. Over low-medium heat, cook the onion, pepper, cumin seeds and bay leaves. Stir and cook for about 2-3 minutes until the spices are fragrant. Add the tomatoes and cook and stir for about 10 minutes.
2. In the same saute pan, add the garlic and cook for about 1 minute then add the ground beef, coriander, turmeric and chili powder. Cook over medium heat for about 5 minutes until the meat is browned.
3. Pour the stock into the pan and bring to a boil, then reduce to a simmer , stir occasionally for about 20-25 minutes. Season with salt when done and discard the bay leaves. Serve with steamed rice. Enjoy!