Cooking thread, anyone?

[enordy]

The wife made some meat loaves tonight, I made the spaghetti sauce the other day. We saw this on a cooking show on TV, it turned out real good.

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Looks amazing. I wouldn't be upset if you shared the recipe (or at least a hint lol) for those! I have a good one, but I usually just make it in my Pyrex. I have my grandmother's cast iron from the early 40's (use it at least 2x per week), but never made a meatloaf in it -

 

[thewoodlands]

Looks amazing. I wouldn't be upset if you shared the recipe (or at least a hint lol) for those! I have a good one, but I usually just make it in my Pyrex. I have my grandmother's cast iron from the early 40's (use it at least 2x per week), but never made a meatloaf in it -

Here it is.

Ingredients

1/2 CUP BREAD CRUMBS

1/3 CUP MILK

1 1/2 POUNDS MEATLOAF MIX (BEEF/PORK/VEAL)

1 LARGE EGG, BEATEN

1/2 CUP FINELY CHOPPED RED BELL PEPPER

1/2 CUP GRATED ZUCCHINI

3/4 CUP GRATED GRANA PADANO, PLUS MORE FOR SERVING

3 SCALLIONS, FINELY CHOPPED

6 TABLESPOONS CHOPPED FRESH ITALIAN PARSLEY

2 CLOVES GARLIC, FINELY CHOPPED

KOSHER SALT AND FRESHLY GROUND BLACK PEPPER

2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

3 CUPS PREPARED MARINARA SAUCE

1 CUP GRATED PROVOLONE



Preheat oven to 400 degrees F. Combine the bread crumbs and milk in a large mixing bowl and let sit 5 minutes to rehydrate. Add the meatloaf mix, egg, bell pepper, zucchini, 1/2 cup Grana Padano, the scallions, 1/4 cup parsley, and the garlic. Season with 1 1/2 teaspoons salt and a generous grinding of black pepper. Form into 4 (4-inch long) oval meatloaves.

Heat a large cast-iron or ovenproof nonstick skillet over medium heat. Add the olive oil. When the oil is hot, add the meatloaves and brown all over, about 3 minutes per side. Pour in the marinara. Cover and bake until bubbling, about 15 minutes. Uncover, sprinkle with the provolone and the remaining 1/4 cup grated cheese, and bake until the meatloaves are crusty and cooked through, about 20 to 25 minutes more. Sprinkle with the remaining 2 tablespoons parsley and a dusting of grated cheese and serve.

 

[thewoodlands]

Looks amazing. I wouldn't be upset if you shared the recipe (or at least a hint lol) for those! I have a good one, but I usually just make it in my Pyrex. I have my grandmother's cast iron from the early 40's (use it at least 2x per week), but never made a meatloaf in it -

I make a big thing of sauce a day or so ahead of when we'll need it, saves on making it that same day and it always taste better after a day or two.

 

[enordy]

Here it is.

Ingredients

1/2 CUP BREAD CRUMBS

1/3 CUP MILK

1 1/2 POUNDS MEATLOAF MIX (BEEF/PORK/VEAL)

1 LARGE EGG, BEATEN

1/2 CUP FINELY CHOPPED RED BELL PEPPER

1/2 CUP GRATED ZUCCHINI

3/4 CUP GRATED GRANA PADANO, PLUS MORE FOR SERVING

3 SCALLIONS, FINELY CHOPPED

6 TABLESPOONS CHOPPED FRESH ITALIAN PARSLEY

2 CLOVES GARLIC, FINELY CHOPPED

KOSHER SALT AND FRESHLY GROUND BLACK PEPPER

2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

3 CUPS PREPARED MARINARA SAUCE

1 CUP GRATED PROVOLONE



Preheat oven to 400 degrees F. Combine the bread crumbs and milk in a large mixing bowl and let sit 5 minutes to rehydrate. Add the meatloaf mix, egg, bell pepper, zucchini, 1/2 cup Grana Padano, the scallions, 1/4 cup parsley, and the garlic. Season with 1 1/2 teaspoons salt and a generous grinding of black pepper. Form into 4 (4-inch long) oval meatloaves.

Heat a large cast-iron or ovenproof nonstick skillet over medium heat. Add the olive oil. When the oil is hot, add the meatloaves and brown all over, about 3 minutes per side. Pour in the marinara. Cover and bake until bubbling, about 15 minutes. Uncover, sprinkle with the provolone and the remaining 1/4 cup grated cheese, and bake until the meatloaves are crusty and cooked through, about 20 to 25 minutes more. Sprinkle with the remaining 2 tablespoons parsley and a dusting of grated cheese and serve.

Thanks! Copied and pasted.

Gonna make it this week. Interesting about the provolone. I'll betcha it's nice and moist between the peppers, zucchini and milk.

Since tomorrow is a holiday and its going to be foul weather, its the perfect time to make a pot of sauce. Agree 100% its better after a day or 2 in the icebox.

 

[thewoodlands]

Thanks! Copied and pasted.

Gonna make it this week. Interesting about the provolone. I'll betcha it's nice and moist between the peppers, zucchini and milk.

Since tomorrow is a holiday and its going to be foul weather, its the perfect time to make a pot of sauce. Agree 100% its better after a day or 2 in the icebox.

The wife is on a cooking spree, she's making beef stew tomorrow.

It was very moist, the wife used one pound of ground beef and the same amount of pork, no ground veal. We'll probably try one pound of pork and veal next time, no ground beef.

 

[thewoodlands]

Looks amazing. I wouldn't be upset if you shared the recipe (or at least a hint lol) for those! I have a good one, but I usually just make it in my Pyrex. I have my grandmother's cast iron from the early 40's (use it at least 2x per week), but never made a meatloaf in it -

We haven't made Braciole in about three months so we'll be making that recipe before the end of February.

 

[enordy]

The wife is on a cooking spree, she's making beef stew tomorrow.

It was very moist, the wife used one pound of ground beef and the same amount of pork, no ground veal. We'll probably try one pound of pork and veal next time, no ground beef.

It's all in the mix -I feel that the mix sometimes changes the game, not always for the better. Especially with meatballs.

 

[clancey]

All you people are eating fools and what else is there to do but relax on a Sunday and eat and eat and eat then cook and cook and cook...Everything looks wonderful...and some of you are having some really cold temperatures too and cold temperature always make me hungry and eager to cook something like a good beef stew or even red beans and rice although my cooking has a lot to be desired and I do not season as well as your people--terrific recipes--thanks..clancey.

 

[fbelec]

We haven't made Braciole in about three months so we'll be making that recipe before the end of February.

boy would i get even fatter than i am if i were to eat at your house. good stuff haven't had a good braciole in 50 years

 

[thewoodlands]

boy would i get even fatter than i am if i were to eat at your house. good stuff haven't had a good braciole in 50 years

When I came in from plowing later this afternoon, the wife had made a beef stew with homemade dumplings, after I read your post about gaining weight, I jumped on the scale, after all the eating we've been doing I weighed in at 203.

When I had a doctors appointment in early January, I weighed 206.4 on the same scales. I guess you can eat and lose weight.

 

[DuaeGuttae]

I cooked up some homegrown Seminole Pumpkins (same species as butternut squash) this weekend and made pumpkin puree. I froze it in little molds that hold about 1/3 cup each. I popped them out of the molds and into a freezer bag for storage and ease of measuring.




Today I defrosted three of the pumpkin hearts in order to make this recipe with a few minor modifications based on our pantry:

Bourbon Pumpkin Gingerbread Cake with Goat Cheese Frosting -

Warm and gingery this gingerbread cake screams fall with pumpkin, bourbon, and a tangy goat cheese frosting making the perfect fall dessert.

simplysophisticatedcooking.com

It’s in the oven baking now. The frosting is in the refrigerator waiting for morning. I think we’ll be having some cake for breakfast in our house tomorrow.

 

[clancey]

How wonderful--I could go for that bourbon cake--like the print read--sophisicated...lol..thanks clancey

 

[DuaeGuttae]

The cake was definitely a hit. Whenever I try a new recipe, I try to follow it fairly closely, but I do improvise based on the ingredients on hand.

The major changes I made to this were that I cut the sugar and molasses in the cake itself just because we prefer recipes less sweet than others seem to. I didn’t have pastry flour so substituted regular whole wheat. I also didn’t use bourbon but used homemade vanilla extract instead. My strangest change, probably, was that I didn’t use the three individual spices of allspice, cloves, and cardamom, but replaced those three spices with a teaspoon of garam masala spice blend. It seems unusual, but it worked really well. I usually add some sort of pepper to carrot and spice cakes, so I figured this wouldn’t be too different.

For the frosting I used a combination of goat cheese and yogurt because we don’t buy cream cheese (it usually has some additives that we avoid). We also really reduced the sugar because we like the tang to remain. It was a good combination.




Tomorrow we’re going to have a cold and possible icy day down here in Texas. I’m cooking a big crock pot of chili right now. Some leftovers will be great tomorrow. It will be a good day for using the oven, so I’ll have to figure out what I want to roast or bake.

 

[clancey]

My goodness what a life we have----goat cheese is better for you and easier on your digestive tract "I heard" and I like the taste of it . Does anybody ever eat lox and bagels with cheese and tomato and lettuce and onion...toasted...I love that...clancey

 

[NickW]

Haven't been doing as much cooking because of our build, but was home for a week last week and did a bunch. Sunday was an all day cook-a-thon. Homemade donuts for breakfast, breakfast crunch wraps for lunch, zucchini bread in the afternoon and stuffed zucchini for dinner.

 

[clancey]

Today I made beef stew...beef meat in a crock pot with potato's and carrots and celery and onion with a taste of garlic and green peppers with about 10 pieces of red pepper--lol--plus I threw in some dried up raisins a whole box of them and believe it or not this was good...I am not a cook just make up things as I get hungry...clancey

 

[fbelec]

so mrs. clancey the raisin's were a good add in ? what did it make it taste like????

 

[DuaeGuttae]

I’ve had several stews with raisins before, and they have been quite good even though in general raisins are not a preferred food of mine. I do, however, love “Craisins” or the sweetened dried cranberries. Even with added sugar, they are less sweet than raisins, and I use them in just about any recipe that calls for raisins. I’ve even introduced my five year old recently to “ants on a log” (celery with peanut butter and craisins). I ate it with raisins growing up, so we call ours “red ants on a log” when we have it with Craisins.

 

[clancey]

That's crazy--ants on a log--I love it...especially for kids who are finicky eaters...ibelec--it tasted "sweet" but not "sweet" at the same time--lol ..It was really good--next time you have beef stew just put a few in there but make sure they are real soft same texture as the beef stew,,,also try this next time you have bean soup--put some horseradish in it--just a little for flavoring not for hotness.. This will wake you up...lol clancey

 

[PaulOinMA]

Snow this weekend. Making two savory aebleskiver Saturday. Danish pancake balls. Will be dinner Saturday and Sunday.

Done a year ago also. Page 15 here. Scroll down to February 4, 2021 for pictures.

 

[DuaeGuttae]

Snow this weekend. Making two savory aebleskiver Saturday. Danish pancake balls. Will be dinner Saturday and Sunday.

Done a year ago also. Page 15 here. Scroll down to February 4, 2021 for pictures.

I’m kind of envious of the snow. I miss it.

We’ve been eating burritos this week. My nine-year-old daughter helped me make a triple batch of flour tortillas this weekend, and that gave us enough for two family meals of burritos as well as enough for some people to have breakfast burritos (scrambled egg inside) or quesadillas.

My oldest child is quite artistic, and I though it showed even in her arrangement of her dinner. In order from right to left, spiced meat, refried beans, shredded cheddar cheese, homemade salsa ranchera canned this summer, and avocado slices sprinkled with lime juice.

 

[PaulOinMA]

Aebleskiver Saturday. Two types: chicken bites and spicy corn. Nan already took some.

 

[ispinwool]

After this we'll make an Italian Meatloaf that will end up in a spaghetti sauce with some cheese melted on top.

Last year at this time, I weighed 234.4, yesterday I weighed 206.4. Staying away from bread was hard but dropping 28 pounds was worth it. I plan on maintaining the weight I'm at instead of packing it back on and then working my arse off trying to lose it again.

Congrats! Good job!
I have a quote in my kitchen: "I can either take control of my wellness or I'll be forced to deal with my illness."

Hubby and I are watching our carb intake too...he's down 55# and I'm down 60#. Unfortunately, it's required reducing almost ALL carbs: pasta, bread, potatoes, sugar...general intake is less than 30 grams/day...totally stinks but we honestly feel sooooo much better.

 

[DuaeGuttae]

I thought I had posted this yesterday, but it appears that I didn’t. Now I’m not sure that I should with the discussion of cutting out carbs, but here goes.

I used a new recipe for hamburger buns today.

No-Knead Cheese Burger Buns

There's no kneading necessary for these big, soft, cheese-scented buns, perfect for hamburgers.

www.kingarthurbaking.com

It says it makes six big buns, and they were really big. They tasted so good that I’ll make the recipe again, but I think I’ll double it and make eighteen instead of twelve. We used Pecorino Romano in the dough because we had already put a bunch of shredded cheese in the freezer, and it made it quick and easy. I’ll plan to try white cheddar next time.

 

[ispinwool]

I thought I had posted this yesterday, but it appears that I didn’t. Now I’m not sure that I should with the discussion of cutting out carbs, but here goes.

I used a new recipe for hamburger buns today.

No-Knead Cheese Burger Buns

There's no kneading necessary for these big, soft, cheese-scented buns, perfect for hamburgers.

www.kingarthurbaking.com

It says it makes six big buns, and they were really big. They tasted so good that I’ll make the recipe again, but I think I’ll double it and make eighteen instead of twelve. We used Pecorino Romano in the dough because we had already put a bunch of shredded cheese in the freezer, and it made it quick and easy. I’ll plan to try white cheddar next time.

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I have had great luck with King Arthur recipes! ...my K. A. sourdough starter is resting in my fridge--I've heard that sourdough has less effect on blood sugar levels than regular yeast breads so I've been using sourdough as much as possible....well....when I make bread...which isn't often because it's still carby. (but oooooh soooo yummy!!) LOL