Foodmomiac

Foodmomiac's Meatloaf

A friend of ours had surgery last week, so a bunch of us got together to make them some dinners. My friend Joni did an awesome job of insuring that the family was covered for dinner by a different person each night, and our night was Sunday.

I volunteered to make meatloaf, mashed potatoes (I did the cheesy kind) and a veggie (just some simple sauteed zucchini with minced onion and dill). I figured comfort food is always welcomed. It was really very easy to pull everything together, and I made two of everything, so we had our dinner ready to go as well.

I don't know why we don't eat meatloaf more often. It's easy. It freezes GREAT. The kids love it. I have some twists to my meatloaf, as you see below. Typically, I use white bread as the binding agent, but Michael asked me to use oatmeal yesterday instead, and I have to say I LOVED it. I'll never use white bread again.

Foodmomiac's Meatloaf

1 pound ground beef
1 pound ground pork
2 eggs
2 Tb. ketchup
1 Tb. yellow mustard
1/2 cup rolled oats
1 Tb. dehydrated minced onion
1 tsp. garlic powder
1 Tb. prepared horseradish

Combine everything together in a large bowl using your hands (This is the most important part. I honestly believe that it is impossible to make good meatloaf using a spoon.)

Place in a 9 inch loaf pan. Bake at 350 degrees for 90 minutes.

Roasted Vegetable Risotto (with a story)

  Roasted Vegetable Risotto 
  Originally uploaded by Foodmomiac

Jen was my roommate in college for both our sophomore and our senior years. Actually, (and this is probably one of the reasons we still keep in touch), we never had to share a room. Our sophomore year, we had the very best dorm room at Vassar. It was called the Rockefeller suite, and legend had it that it was built for the Rockefeller girls. I'm not sure if that's true, but the room ROCKED. There were two bedrooms, a full bath (seriously!) and built-in bookcases. We were living the life.

Senior year, we shared a townhouse with three other roommates, and did a ton of cooking. Towards the end of the year, we decided to invite one of our professors over for dinner with his wife. I can no longer recall what inspired us to do this, but I remember working so hard on a risotto dish. I'll need to pull out that recipe sometime, but it wasn't a true risotto (I'll explain what that is in a minute). It was basically rice, veggies and LOTS of cheese. It was really good, though. So good, in fact, that a couple of months ago, Jen emailed me asking for the recipe and for tips on how to make risotto!

As is often the case with me, I don't use a recipe. But, trust me, this is easy. I made this last night with Max literally hanging from my back pocket. (I don't recommend that, by the way. TOTALLY annoying.)

Risotto alla Danielle

Stock
Onion, chopped finely
Arborio Rice
White wine or dry vermouth
Stuff (roasted vegetables, cooked chicken, sauteed mushrooms, whatever you want)
Parmigiano Reggiano

Pull out two pots (one bigger one, one smaller one). In the small one, heat up some stock (chicken or vegetable), and keep at a low simmer (I used almost an entire 32 oz. box). Heat the large one over medium heat, and add some olive oil. Add the onion and saute until translucent. Put in the rice. For a family of four, a cup of raw rice is sufficient. Saute the rice for a minute or two. Add a splash or two of the wine (I used dry vermouth since I didn't have a bottle of white open), and cook until it evaporates. Then, using a ladle, add a 1/2 cup or so of stock and stir it into the rice. Continue stirring until the rice absorbs the liquid. Once it's absorbed, add some more. You want to continue doing this until the rice is cooked. Arborio rice will still be kind of al dente when it's done. It will have a nice chew to it. When the rice is NEARLY done, you can add your "stuff." I added some roasted cauliflower and asparagus (roasted with olive oil at 400 degrees for about 15 minutes). You can add sauteed mushrooms, or cooked chicken, or whatever, really. A good idea is to Google "risotto" and find some ideas. The above formula will work for whatever risotto you make.

When the risotto is done, top with grated Parm and serve!

The World's Most Expensive Chicken (with a recipe for Hungarian Dumplings)

  Homemade Chicken Soup - Max's Bowl 
  Originally uploaded by Foodmomiac

I think I mentioned that after I finished Animal, Vegetable, Miracle, I did my food shopping online. I got my staples from Peapod, and then ordered my meat and produce from Fresh Picks, a local service that gets food from (mostly) local farmers, and delivers it once a week. One of the items I ordered was a whole chicken, cut up. It was about 5 pounds, and the total cost was $20.

For those accustomed to buying their chickens at Costco or the supermarket, this price is outrageous. But, when you consider that this chicken was organic, and was raised at a family farm, allowed to roam free all day, it becomes worth it. Also, if you compare it to eating out, it's way cheaper. This $20 chicken fed three adults and two children on Wednesday (we made a version of Chris' recipe). And then it make a delicious soup for two adults and two children last night. AND, I have a really big container of the soup left over. See?? A bargain.

For the soup, I was craving Hungarian dumplings (virtually the same thing as German Spaetzle), which are really easy to make, especially if you have a Spaetzle Maker. I put the leftover chicken in a big pot with carrots, celery and onion. Then, I covered everything with fresh water and let it cook for a few hours. I removed and discarded the onion. I pulled the chicken off the bone and chopped it up, adding it back into the stock. I also chopped up the carrots and celery and added those back as well. This soup went into the fridge to hang out until we were ready to eat.

About 45 minutes before dinner time, I put the soup pot back on the stove. In the meantime, I prepared the dumpling batter. The recipe came from The Frugal Gourmet on our Immigrant Ancestors. It's super easy. Combine 2-1/2 cups flour, 1/2 tsp. salt and 1/4 tsp. baking powder. In another container, combine 2 eggs beaten, 1/2 cup milk, 1/2 cup water and 2 Tb. oil (you can also use lard for a more authentic Hungarian flavor). Pour the wet ingredients into the dry and mix well. This will produce a very sticky batter. Let it hang out on the counter while you wait for your soup to get nice and hot. When the soup is ready to be dumpling'd, put the batter into your spaetzle maker, and let the dumplings fall in. They will quickly rise to the surface, at which point your soup is ready to eat. If you don't have a spaetzle maker, you can put the batter in a large ziploc bag and cut a 1/4 inch size hole in one corner. Then, squeeze out small pieces into your soup.

You can also cook spaetzle in salted, boiling water. Once done, transfer them to a colander. If you cook them this way, you also have the option to follow the boiling with some pan frying in butter. Yum.

Chicken and Rice Casserole - A Not So Surprising Hit!

  Chicken and Rice Casserole 
  Originally uploaded by Foodmomiac

Late yesterday at work, I realized that I had no plans for dinner, didn't want to take the kids out, and couldn't bear the thought of another home-cooked meal snubbed by my children.

After thinking things over, I decided to stick with a tried and true kids' favorite, the casserole. Now, I know this might be surprising to those of you who consider me a food snob, but sometimes we all crave comfort food, and sometimes we all need a dish that is easy to prep and leaves very few dishes in its wake.

The other day on eGullet, someone linked to the top 100 recipes piece on the Food Network site. Number six was this casserole, and something about it hit home for me. It just seemed like it would be so comforting and easy. It totally was, and both kids ate it. (Cue applause.)

I made a bunch of changes, so feel free to do so yourself. I used frozen Trader Joe's french green beans (broken up) instead of canned. I added frozen peas. I omitted the water chestnuts and pimentos. I used a touch less mayo. I used dehydrated minced onion instead of a fresh one sauteed. I used organic cream of celery soup. Oh, and I used Jasmine rice instead of a wild rice blend. To add to the ease of preparation, the rice I used was the precooked kind from the Trader Joe's freezer section - it cooked in 3 minutes. For the chicken, I didn't have any cooked chicken on hand, so based on a past recommendation from City Mama herself, I used the ultra premium canned chicken from Trader Joe's. And, it was perfectly good.

Prepping for the New Year with Black-Eyed Peas, Ham Hocks, and some Resolutions

I've done a lot of thinking about my food life over the past week or two, and I have come to the realization (which I've alluded to), that I have recently descended into a bit of a food funk. In the spirit of the New Year, I hereby resolve to do the following things to get myself out of this funk:
- Get into a weekday food prep routine - the exact routine will be revealed over time, but it will include make-ahead meals, slow cooker meals and more militant menu planning
- Read more about food. I've been uninspired lately, but I'm relatively certain that I can change this by reading my cookbooks, food magazines, and checking into eGullet on a daily basis.
- Remember the basics. There are some meals that I can always make well, and these help to decrease the general funk. These include Chicken Parmesan, Greek Salad and Black-Eyed Peas and Ham Hocks.

The Black-Eyed Peas are a New Year's Day tradition in our house, handed down from Michael's grandfather, who grew up in the South. The version we make comes from The Frugal Gourmet Cooks American. It is amazing, and this year will be especially good, because we got our ham hocks from the Paulina Meat Market.

This recipe serves six:

Black-Eyed Peas and Ham Hocks

2 pounds smoked ham hocks, cut into 2-inch slices (we just use the hocks as is, but feel free to have your butcher slice them)
1/2 pound black-eyed peas, soaked for 4 hours and drained
2 stalks celery, chopped
1 yellow onion, peeled and chopped
1 green pepper, seeded and chopped
1/2 teaspoon crushed red pepper flakes

black pepper to taste (you probably won't need salt due to the ham hocks)

Put the hocks in a large pot and barely cover them with fresh water. Cover the pot, bring the water to a boil and then reduce the heat to a simmer. Simmer for 2 hours. Add the rest of the ingredients and cook on low for another two hours (this is more than twice as long as the original recipe, but we like the meat to fall off the bone - feel free to cook it for less time)

We eat this over white rice. It's amazing.

Apple Cake!!!

I have been threatening you guys with this recipe forever. So, here it is. And, it's so much better than apple pie. In fact, you might even want to make this for Thanksgiving. It's that good. My mom got the recipe from her old friend Joyce, back when I was in preschool. And, I have no idea who Joyce got the recipe from, so, sorry about that.

Also, this is the first day of NaBloPoMo. I will be posting every day. I am sure I will run out of things to say, so please tell me what you'd like to hear. Want a recipe idea? Want to see pics of me with big hair from my high school days on Long Island? Whatever you want, just ask. I'll do what I can.

Apple Cake

10 small apples, peeled, cored, and cut into small wedges
1/2 cup sugar (I substitute Turbinado sugar here, just because I can)
2 tablespoons cinnamon
3 cups flour
2 cups sugar
1 cup canola oil
1/2 cup orange juice (the secret ingredient)
4 eggs
3 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons vanilla

Preheat the oven to 350 degrees.

Combine the apples, 1/2 cup sugar and cinnamon in a bowl. Let sit for one hour.

Combine the remaining ingredients and mix together very well. (You can use a mixer here - just do it for about 2 minutes.)

Grease and flour a bundt pan (I usually leave out the flouring part, but if you want to insure no sticking, you should probably not follow my lead here.) Pour a thin layer of dough into the pan. Follow with a layer of apples. Repeat until the dough is gone, but be sure that your final layer is dough. Drizzle the yummy apple/cinnamon juice from the apple bowl over the top. Bake for an hour an a half. Let cool and then remove from the pan.

VERY IMPORTANT NOTE: Unless you use teeny tiny apples, you will have leftover apples. This is a very good thing. Throw them into a saucepan, and cook them down until they are mushy. Smush them up even more with a wooden spoon. You now have the most delicious apple sauce ever. You're welcome.

Vegetarian Comfort Food - Eggplant Tomato Casserole

  Eggplant Tomato Casserole 
  Originally uploaded by Foodmomiac.

This is another one of my mom's classic recipes that I have reworked a bit to make it my own. My changes, though, are very slight. I can not recall which cookbook this is from originally (Mom, if you know, can you put it in the comments?), but it was a frequent member of our holiday tables growing up. It was always served as a side dish, but a few years ago, it occurred to me that it would be a pretty spectacular vegetarian main dish.

The recipe itself is kind of goofy, in a 70's sort of way. It tastes vaguely Italian (especially if you use oregano), but uses cheddar cheese instead of mozzarella, and butter instead of olive oil. Analysis aside, it is pretty damn tasty, and was a great way to use the eggplant that I received last week from Fresh Picks. It is also a very good make-ahead dish. I prepared it Sunday afternoon, but we didn't eat it until Tuesday night. If you want to do the same, do everything but cook it, and just put it in the fridge covered with foil until you are ready to eat.

Eggplant Tomato Casserole

1 large eggplant
1.5 teaspoons salt
2 eggs, beaten
2 tablespoons melted butter
freshly ground black pepper
1/2 onion, finely chopped
1/2 teaspoon dried oregano or thyme
1/2 cup bread crumbs (I use panko)
2 ripe tomatoes, sliced
2 ounces cheddar cheese, grated
1/4 cup Parmigiano Reggiano, grated
paprika (I use smoked)

Preheat the oven to 375 degrees.

Peel and slice the eggplant. Put it in a pan with salt and about an inch of water. Boil, uncovered, for about 10 minutes. Drain the water and mash the eggplant well with a potato masher. Mix in the eggs, butter, pepper (to taste), onion, herbs and bread crumbs. Butter a shallow casserole (about 1.5 quarts). Cover the bottom of the casserole with half of the sliced tomatoes. Spoon in the eggplant mixture. Arrange the rest of the tomatoes on top and cover with the cheeses. Sprinkle with paprika.

Bake for 45 minutes.

Serves 3-4 as a main dish, 5-6 as a side dish.

Vegetarian Lasagne

I have a beautiful photo of the lasagne I served last night (the one I cooked on Sunday). Sadly, though the photo was beautiful, the lasagne tasted like butt. Moral of the story? When a Bolognese sauce calls for pancetta, it might be a good idea to use pancetta. German proscuitto seasoned with juniper berries will yield a lasagne that tastes like it was soaked in gin. (Yet, the damn thing is still sitting my refrigerator because I just can't bring myself to throw out a giant pan of lasagne.)

Next time I'm going to stick with what I know. And what I know is how to make a fabulous vegetarian lasagne. Bon Appetit:

Vegetarian Lasagne

2-3 tablespoons extra virgin olive oil
1 onion, chopped
2-3 cloves garlic, minced
1 small package mushrooms, chopped
1/2 bag baby spinach
salt and pepper
1 32 oz. can San Marzano tomatoes (whole or crushed)
1 16 oz. tub ricotta
2 eggs
4 cups shredded mozzarella, divided
grated Parmigiano Reggiano
one box Barilla oven ready lasagne

Heat a large, deep skillet over medium high heat. Add the olive oil. Add the onion and saute until translucent. Add garlic. Saute until fragrant (a few seconds). Add mushrooms and spinach. Season with salt and pepper and cook until the spinach is completely wilted and the mushrooms have released their juices.  Add the tomatoes (if using whole, be sure to crush them up first with a fork, or better yet, your hands). Lower heat to low and let cook for up to an hour.

In a medium bowl, combine ricotta, eggs and half of the mozzarella. You can also add some grated Parmigiano if you like. Set aside.

Cover the bottom of a 9x13 inch Pyrex with about a cup of the sauce. Place four lasagne noodles over the sauce. Evenly spread about half of the ricotta cheese mixture over the noodles. Top the cheese with another cup of sauce. Place another four noodles over the sauce. Spread on the remainder of the ricotta and another cup of sauce. Top with another four noodles, another cup of sauce and about a cup of the mozzarella. Place the final four noodles over the cheese and cover with the remainder of the sauce. Sprinkle with the remaining cup of mozzarella and a healthy grating of Parmigiano.

Baked, covered with foil in a preheated 375 degree oven for about 60 minutes. Remove foil and cook for another five minutes to melt the cheese. Let the lasagne stand outside of the oven for about 15 minutes so that it doesn't fall apart when you cut it.

Notes: I like this type of pasta because it utilizes the entire box. Also, it is flat, which appeals to my aesthetics. It's also important to note that my order of layering is basically random. Your main goal is to use up all of the ingredients. The only set rules are to start with sauce and end with cheese. Finally, please feel free to rif on this recipe. Got some zucchini? Throw it in the sauce! Hate mushrooms? Leave 'em out! It's very flexible.

Enjoy!

(Oh, you can freeze this before and/or after cooking it.)

 

Disclaimer
Barilla is one of my clients which is why I tried this lasagne. BUT, it's amazing stuff, and I would not recommend it if I didn't truly like it.