Tag: freshisbest

Meatloaf Ala Bah Bah (that’s me!)

I think I’ve been working on this meatloaf recipe since I was in my twenties. This is a tad labor intensive but it’s entirely worth it.

By now, we all know I’m a bit of a weirdo (and a perfectionist) when it comes to cooking. The way I make my meatloaf is a tad different than most in that I do not mix my ingredients in a bowl. (This is born from my experience with catering for large groups. It’s impossible to mix the ingredients for meatloaf for 100 in a bowl, so I always use a huge baking sheet.) The first time I tried this method at home, it worked so beautifully, I’ve not used a bowl since. The reasoning behind it is pretty simple. It’s just easier to get the meats and the seasonings uniformly distributed using this method.

This was last year at the start of the Pandemic. Making meatloaf for the masses!

I used to substitute oatmeal for breadcrumbs in my meatloaf recipes until that one time I forgot to put them in and it ended up being the best meatloaf ever. Now I skip them completely. Instead, I use extra eggs to hold everything together. Yes, the consistency going into the oven is slightly more wet, (and more work) but it works out just fine.

Wait. Did she just say, “…more work”? Relax. It’s just a couple of extra steps to siphon out the liquid as it builds up during baking. (Doesn’t that sound appetizing? Here, your turkey baster will be your friend.)

See how much easier it is to sprinkle all of the ingredients evenly?
Oh YES this is DELICIOUS!

Meatloaf Ala Bah Bah

(Serves 6-8)

Ingredients:

1 1/2 lb. ground beef (80/20 for best flavor)

1 lb. ground sweet Italian sausage

1 lb. ground mild Italian sausage

1 Pkg Lipton Onion Soup mix

1 medium onion diced however you like it

1/2 c. minced fresh parsley (Take the time and use the FRESH stuff. It DOES make a difference!

1 Tbsp Italian seasoning

1 1/2 Tbsp olive oil

1/4 cup Ketchup (I like Primal Kitchen’s Sugar free)

3 eggs

1 bottle of your favorite barbecue sauce (Sweet Baby Rays Hickory & Brown Sugar is yummy)

Salt & Pepper

Directions:

  1. Preheat oven to 400 degrees.
  2. On a large baking sheet, break up the ground beef and spread it, then break up the sausages so they are evenly distributed. If a baking sheet scares you, use a bowl, but trust me on this…a baking sheet allows for easier mixing and even distribution of ingredients.
  3. Sprinkle the soup mix, onion, parsley, Italian seasoning, olive oil, ketchup, eggs and salt and pepper evenly over the meat. (Basically everything but the Barbecue sauce.)
  4. Using your hands, mix all of it together and then spread it back out across the baking sheet once more.
  5. Drizzle thin streams of the barbecue sauce over the meat. Salt and pepper once more. Mix again and then form it into a loaf inside a standard loaf pan.
  6. Put the meatloaf into your freezer for 20 minutes.
  7. Put into preheated oven, uncovered for 20 minutes.
  8. Remove from oven, turn temperature down to 375.
  9. Using a turkey baster, remove the juices that have accumulated. Brush on a thin coating of Barbecue sauce. Return to oven for 30 minutes.
  10. Remove from oven, siphon the juices once more, re-apply the barbecue sauce, cook for 5-10 minutes more. Repeat siphoning juices and applying barbecue, then broil on high for two minutes.
  11. Let the meat rest on the counter for 10-15 minutes before serving.

Enjoy!

Bobbe’s Vegetable Gratin

I made this one night on a whim and it’s become one of our favorite side dishes. It freezes well and is great left-over too!

Start by chopping all of your vegetables. I didn’t photograph all of them, assuming everyone knows what chopped onions and mushrooms look like as well as shredded carrots. The truth of why this photo is posted?  I think this is a pretty picture.

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I used two things in this recipe that you might not have readily on hand. The first is a basic thing you can get at the store: Arrowroot. This is thickening agent that I am told is paleo. You can also use corn starch or even a handful of panko bread crumbs. The second is from Trader Joe’s (and you can totally leave it out if you can’t get it). It’s Trader Joe’s “21 Seasoning Salute”. I really like it because it adds a little more depth of flavor with just a hint of spice. If you can’t find this, just use a Tbsp of Italian seasoning and some dried thyme.

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Then you start with sauteing your onions and carrots. I let them go a little and then add in my chives and salt and pepper. I would also add the mushrooms once these are starting to get soft. I didn’t have mushrooms when I made this last night, so you won’t see them pictured.

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I was using frozen spinach last night so I added it here. USUALLY I make this with fresh spinach. which I think is more fun. IF you use the fresh spinach, wait until the end to add it. Seasoned collard greens are delicious in this too.

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After your veggies are just turning soft, it’s time to add the squash. I wait until later to add the squash because it softens up pretty quickly and you don’t want to over cook it and have a squishy gratin. That’s never cool.

Put the squash in and do your best to incorporate it. Season it again with more pepper and your dry seasonings. I usually will cover the pan at this point and allow the squash to steam a bit.

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Then add the cream. Stir and let cook for about five minutes to heat through. Sprinkle on the arrowroot and stir until it dissolves.

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Once it’s simmering (takes about 5 minutes), remove from the heat and stir in your cheese. We like it really cheesy so I always add more than the recipe calls for but you do YOU.

Here is what it looks like with the cheese stirred in and transferred to a baking dish.

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 Then all this is left to do is top it with fried onions. We love spice, so we usually do a combination of fried onions and fried jalapeños. Then sprinkle a little cheese in with them (optional).

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This next photo is how we usually make it-completely covered with yummy goodness.

Ingredients:

  • 1 large onion, chopped
  • 1 medium zucchini, sliced diagonally 1/4 inch thick
  • 2 medium yellow squash, sliced diagonally 1/4 inch thick 
  • 3-4 mushrooms sliced (button or cremini work well)
  • 3 tablespoons olive oil, plus more for coating dish
  • Salt and freshly ground pepper, to taste
  • 1-2 cups cream
  • 2 tablespoons Arrowroot 
  • 2-3 Tablespoons Trader Joe’s 21 Seasoning Salute
  • 2 Tablespoons fresh thyme
  • 2 tablespoons freshly grated Parmesan or Pecorino/Romano
  • 1/2 cup grated cheese (Use your favorite. I like Gouda or Gruyere)3 cups fresh spinach
  • 1 medium clove garlic, minced
  • 2 teaspoons fresh thyme leaves
  • 2 cups prepared fried onions & jalapeños if you like (French’s or whatever brand you like)

Directions

Preheat oven to 375 degrees

  1. This dish can be made and baked in a cast iron skillet or you can sauté the veggies, add the cream and cheeses and then transfer it to a casserole dish for baking.
  2. Over medium heat, sauté onions in the olive oil until almost translucent. Add the garlic and stir, then add in the squash, zucchini and sliced mushrooms. Season liberally with salt, pepper, thyme and Trader Joe’s 21 Seasoning Salute. Cover the dish for about 4 minutes. Stir well, then stir in the fresh spinach.
  3. When the spinach has wilted a bit, add the cream bringing it up to a simmer. (About 5 minutes) Stir in the arrowroot. Remove from heat.
  4. Stir in the cheese, reserving 1-2 Tablespoons for the top.
  5. Transfer to a casserole dish (optional), top with fried onions, remaining cheese and fried jalapeños (optional).
  6. Bake 20-25 minutes until the top is crispy, brown and bubbly.

Keto Zoodle Pie Redux, only Different.

Yes, I know there I have posted similar recipes. This is the best one of them all.

Most often, the best recipes come from trying to make use of vegetables before they go bad in my refrigerator. This weekend I realized I had three zucchini just sitting there, so one morning I decided they had to be used. What’s easier than zoodle pie, right? (I’m being sarcastic. I know some of you are going, “EXCUSE ME. She thinks everything is easy!” This really is. I promise.)

First thing in any recipe is to assemble the ingredients.  For this recipe, however,  time is needed for the zoodles to sweat out excess water, so the first thing I did was use my handheld vegetable spiralizer to turn the three zukes into long spirals. After this, I laid them out on paper towels and sprinkled a little bit of salt through them. I did the same thing with the tomatoes.

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The longer you let them sit, the more moisture is released. I let these sit there the entire time I was caramelizing one large onion. I think it was about thirty five minutes. The red fleck you see is one eeensy beeensy red pepper I found in my garden. I just added it for a little color. As you can see I’ve got plenty of seasoning in the pan: Italian seasoning, salt & pepper, dried basil, and Trader Joe’s “21 Season Salute”.

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After the onions have cooked, I set them aside to cool. At this point, I blotted the zoodles with a paper towel, then wrapped them (one third at a time) in a clean dish towel. Over the sink, get your frustrations out by squeezing the heck out of them to get rid of the excess moisture. Some people do the same with the tomatoes but I have never had an issue with them.

Here I’ve just laid them out and mixed them with the tomatoes and the cheese. The onions were still cooling. Also, I used kitchen shears to cut the zoodles into more manageable lengths. Zucchini spirals can be two to three feet long; cut them to about the size of spaghetti or even a little longer. This pie works because the zoodles add a really unexpected texture. If you cut the noodles too short, you won’t get the full effect.

By the way, the short white strips you see below are cheese. I used Trader Joe’s blend of shaved Gruyere and Swiss.

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I was impatient so I added this mixture to my pan (pre-sprayed with pan release) before I mixed in the onions. It didn’t make a huge difference. In the photo below you can see all of the ingredients incorporated. I think it looks so pretty!

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Next I poured in the egg mixture. (7 eggs and one half cup of full fat cream). After the eggs have gone in, I use a fork to make sure it’s fully incorporated. Also, gently wrap the pan on the counter top to bring up any bubbles. Once I’m satisfied that everything is fully incorporated, I grated some Asiago cheese over the top.

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This goes into a 400 degree oven for 35 minutes or until a knife inserted comes out clean. As you will see in the photo, I stayed outside in the garden just a little bit longer than I should have. This is a little bit browner than I’d have liked, but it was still delicious!

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We let this sit on the counter for a couple of hours while we played at the pool. I ate the first slice cold, topped with sour cream, chives and hot sauce. I could have eaten the entire pie.

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This recipe would be great for brunch or a light summer supper. Pair it with fresh veggies or a summer salad! It’s also wonderful for a quick, healthy snack. Hubs and I are doing the keto lifestyle, so I often add half of an avocado as my side dish!

If you make this, please let me know what you thought!

Ingredients:
7 eggs
½ c. full fat cream
3 medium zucchini, spiralized
1 large onion thinly sliced
18-20 cherry tomatoes sliced
2 Tbsp olive oil
3 Tbsp butter (full fat! Do NOT use margarine, its poison)
1 Tbsp Italian seasoning
1 ½ tsp. pepper
½ salt
1 tsp. salt
1 Tbsp Trader Joe’s 21 Season Salute
1 Tbsp Asiago Cheese (finely grated)

Instructions:
Preheat oven to 400 degrees
Lightly grease the bottom & sides of a 9 x 14” Pie Plate

  1. Using a skillet, over medium heat, caramelize the onions in 2 Tbsp. olive oil & 2 Tbsp. butter. Season with a little salt and pepper, plus half of the other dry seasonings. When caramelizing the onions, it’s important to let them go low and slow. Don’t bother them constantly. Turn them once or twice (to coat) when they first get in the pan, then let them sit for ten minutes before turning again. Repeat until desired color & consistency.
  2. While the onions are going, place the zucchini spirals on a paper towel and sprinkle with salt. Slice the tomatoes in half and place them cut side down on a paper towel that has been sprinkled with salt.
  3. Whisk the eggs and cream together until smooth. Set aside.
  4. When the onions are ready, remove from heat and set aside to cool. Then pat the zucchini dry with a paper towel. Place one third of the zucchini into a clean dish towel and squeeze out the excess water. Repeat with the remaining zoodles.
  5. Combine zucchini, onions, cheese and most of the tomatoes into a bowl. I always add more seasoning at this point. Stir well.
  6. Place it all into the pie pan and then pour in the egg and cream mixture. Using a fork, swirl everything around a little in order to ensure that everything is mixed together. Gently wrap the entire pan on the counter to release bubbles and evenly distribute the eggs.
  7. Top with finely grated Asiago cheese.
  8. Bake 35 minutes or until a knife inserted comes out clean.

KETO PEOPLE! Here are your numbers:
1 serving is approximately 1/8th of the pie
4 net carbs
9 grams fat
5 grams protein

 

 

Dreamy Creamy Cauliflower Casserole

I wasn’t prepared to love this as much as I did. Try it. You will see for yourself!

Yesterday, I started over on my keto program. I had been doing it in earnest all the way through Lent and then poof, I fell off the wagon. I could blame it on the fact that I am a potato chip addict and every time I visit my mother she insists on putting out bowl after bowl of junk food. Every Thursday she puts out a bowl of chips, a bowl of Cheetos, a bowl of Doritos, etc. Then she chides me until I humor her and eat some. (Anyone else have a person like this around?) In her defense, she’s in her mid-eighties and she’s hard-wired like this. Plus, I should have better will power.

I like to start my projects on Mondays, so yesterday was the day to re-invest in the keto lifestyle. Sunday night I planned out my weekly menu and last night was the night to try the cauliflower casserole! Honestly, I wasn’t expecting it to turn out as delicious as it did! Charlie and I both got up this morning talking about how great it was and how neither of us felt hungry for breakfast.

The instructions and the ingredients are very basic, so here you will see only the last steps. This is what it looked like all mixed together prior to adding the cheese and bacon toppings. I could have just baked it like this and it would have been great.

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Add the remainder of the cheese on top:

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Then add the last of the bacon. Don’t skip this step. The extra bacon makes the house smell divine and it adds a little bit more of a smokey flavor to the dish.

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Here it is freshly out of the oven. I didn’t wait for it to get really brown.

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Dreamy Creamy Cauliflower Casserole (serves 8)
Ingredients:
1 head fresh cauliflower
8 oz. cheddar cheese, freshly grated, divided
8 oz. Monterey Jack cheese, freshly grated, divided
8 oz. cream cheese, softened
¾ cup full fat cream
2 bunches green onion, chopped
6 pieces of bacon, cooked
2 cloves fresh garlic, minced
Salt & Pepper to taste

Directions:

Preheat oven to 350 degrees.

Cut the cauliflower into bite-sized florets. Place in a microwave safe bowl with a half cup of water and cover. Microwave on high 4-5 minutes until cauliflower is steamed through. (I took mine out at about 4 minutes because I wanted it to still have a bite to it. Keep in mind, it is still going to be baked.) Drain into a colander.

Cook the bacon (I used the microwave for mine), chop it up and set it aside.

In a separate bowl, combine 8 oz. softened cream cheese with 6 oz. each of the cheddar and Jack cheeses, salt and pepper, and garlic. Add the cream a little bit at a time until the mixture is combined. Add the bacon (reserve 1 ½ Tablespoons for the top) and green onion; then add it all to the cauliflower. Stir gently to combine. Pour into a baking dish.

Smooth the surface with a spatula. Sprinkle the remaining cheese and bacon over the top.

Bake uncovered for 25 minutes or until brown and bubbly.

PS- If you don’t feel like grating your own cheese, you may substitute with pre-shredded. Keep in mind that pre-shredded cheese never has the same flavor as freshly grated.

Nutrition information:

1 serving is 1/8th of the casserole.

Calories: 379, Fat: 27g, Net carbs: 8, Total carbs: 10, Protein: 23g,Fiber: 2g

Here is another cauliflower recipe that I adore.

Seriously, does anyone else out there have a person who is constantly trying to sabotage your eating plan? How do you handle it?

 

 

Marinated Zoooooodle Salad

I don’t know where the inspiration for this salad came from. Every time we make it, we add something new. Here is what we did recently…

Happy Summer Solstice! I was just out in my garden this morning telling my zucchini, cucumbers and tomatoes to hurry and grow, grow, grow! This salad is part of the reason why! Summer is here and those of us who have planted gardens or who frequent the Farmers Markets are about to have an abundance of vegetables! OH happy day!!!!!!

Whenever we want to make something special for a summer gathering, this is one of the dishes we select. It’s one of our personal favorites for many reasons: People enjoy all of the different flavors and textures; it can sit at room temperature with no concern; it gets better with age; and it can be made ahead.

Why do I like it?

  • It’s pretty.
  • It’s healthy.
  • It’s easy.
  • It’s delicious!

Because we cater, we have several spiralizers that we use to make large amounts of zoodles (noodles made of zucchini), but you don’t need to buy a big one unless you plan on being the Zoodle-Queen of your neighborhood. If you don’t have one, this little contraption costs about $14.95 and you can find them at Walgreen’s, your local grocery store, or you can order one on Amazon.  Also, the salad works just as well with the zucchini sliced like the cucumbers. We like the zoodles because they create nice texture.

spiralizer

I am going to take a risk and assume everyone reading this recipe knows how to peel and slice, so there will be no photos of the process. One word of advice though, use the biggest vessel you can find in order to mix this salad, then transfer it to a serving bowl. We use our hands, but since you don’t have our hands, you can use a spatula. Or spoons. Or your own hands.

Marinated Zoodle Salad:

This recipe will serve millions.

Okay not really.
This will serve 6-8.

FOR THE SALAD:
2 cups Baby Spinach
2 large zucchini, ends trimmed, spiralized
2-3 cucumbers sliced (we use English Cucumbers)
2 red onions, thinly sliced
1 (15 oz.) can quartered artichokes
2 large ear sweet corn, kernels removed
1 1/2 cups grape tomatoes, halved (I like to use red and yellow)
8 oz. fresh Mozzarella pearls
8 oz. button mushrooms, sliced (use the variety you like)
3 tablespoons freshly chopped basil
3 tablespoons sunflower seeds
Kosher salt and freshly cracked black pepper, to taste
½ teaspoon granulated garlic
1 teaspoon Italian Seasoning

FOR THE DRESSING:
1/4 cup olive oil
3 tablespoons white balsamic vinegar
1 clove garlic
Salt and black pepper, to taste

DIRECTIONS:
First, make (or cough cough, “buy“) the dressing. In a small bowl, whisk together the olive oil, vinegar, garlic, salt, and pepper. Set aside. Note: If you are afraid of making your own dressing, use a bottle of your favorite Balsamic or Red wine vinaigrette.

Use a spiralizer to make the zucchini noodles. We use scissors to cut them into manageable spirals (about 2 ½ inches long). Slice the corn off the cob and set aside.

In a large bowl, combine zucchini noodles with the spinach and all of the chopped and sliced vegetables, herbs, seasonings and seeds. Pour on the dressing and toss. At this point, you may serve or cover and refrigerate. I believe this salad is best when allowed to marinate for a few hours.

THE SECRET TO SUCCESS: Do NOT skip the step even if you are using bottle dressing! A few minutes before you intend to serve, take the salad out and toss it once more. Then add a few more shots of pure Balsamic Vinegar and a few more twists of freshly cracked pepper and a little more salt and garlic. Toss and serve.

Options: Think of things you like to eat and add them in.
Here are some suggestions:
Chopped avocado
Bean Sprouts
Pepperoni
Mini corn on the cob
Diced or shredded chicken or ham
Black olives
Bamboo shoots
Sliced carrots & celery
Sliced red, yellow and orange bell peppers

See? The list is virtually endless. Can you think of other variations? If so, feel free to leave suggestions in the comments and IF you are a food blogger and you have a great summer salad to share, by all means drop your link! I’d love to check it out!

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