Meatloaf, Apple and Onion

Meatloaf is one of those universal comfort foods that take me back to cold weather, warm kitchens, and a homemade meal by Mom. But perhaps the way many of us grew up eating it wasn’t the healthiest with onion mix from a package, cheese, and loads of sugar-laden ketchup. In this version, the apple provides the much needed moisture. Paired with a little homemade ketchup for dipping kept this a true comfort food.

Ingredients

• 1 yellow onion – chopped
• 1 red delicious apple – diced
• 1 golden delicious apple – diced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon thyme
• 1 tablespoon worcestershire sauce*
• 3 pounds meatloaf mix (or 1 pound each ground beef, pork, veal)
• 2 eggs

Directions
Preheat the oven to 350 degrees.

In a sauté pan over medium heat, cook the onion and apples in olive oil for about 10 minutes or until tender. Add the spices and Worcestershire sauce, combine well, and remove from the heat to cool.

In a large mixing bowl, combine the meatloaf mix, eggs, and cooled sauté mixture. Be prepared to use your hands to get all of the ingredients to combine well. Transfer your contents to an oversized baking dish and form into a loaf shape. Bake at 350 degrees for one hour, or until the internal temperature of the meatloaf reaches 155 degrees.

*Lea & Perrins® Worcestershire Sause is gluten free
http://www.leaperrins.com/products/the-original-worcestershire-sauce/nutrition.aspx

Banana Pancakes, Grain Free

My recent ventures onto the paleo diet have opened up a whole new world of cooking without dairy. This pancake makes for a hearty breakfast with no need for maple syrup – my favorite is to defrost a bag of organic berries for the topping. Thank you to Mark’s Daily Apple for the inspiration!

 Ingredients

• 2 ripe bananas
• 1 egg
• 1 heaping tablespoon almond butter (feel free to substitute with your favorite nut butter)
• 1/8 teaspoon freshly grated nutmeg
• 1/4 teaspoon vanilla extract

Directions

Preheat oven to 170 degrees and place an oven safe plate inside. As you cook each pancake, transfer it to the plate to keep it warm.

In a mixing bowl, mash the bananas and combine the remaining ingredients – mix well. On a skillet heated to medium, lightly “butter” the griddle. Gently ladle the pancake batter onto the griddle. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set and then transfer to your warming plate in the oven.

Kohlrabi Mash

Farmers’ Markets open up a wonderful opportunity to try new local ingredients; this year the kohlrabi was too tempting to resist. A member of the cabbage family, I discovered it makes a wonderful mash and prefer it to cauliflower as a potato alternative. My husband liked it because he thought it tasted a bit like broccoli. Thank you to Farmgirl Fare Recipes for the idea.

Ingredients

• 4 kohlrabi bulbs
• 2 tablespoons olive oil
• 1 large onion – chopped
• 3 cloves garlic – minced
• 4 ounces baby bella mushrooms – quartered
• 3 tablespoons chicken stock
• Salt and pepper to taste

Directions
Quarter and trim the kohlrabi bulbs, peeling away the skins like an apple, and chop like you would for a potato mash into even pieces. Bring a saucepan of lightly salted water to boil, add the kohlrabi. Reduce heat and simmer until tender, about 15 minutes.

While the kohlrabi is cooking, heat the olive oil in a skillet. Add the onion and sauté over medium-low heat until softened, about 5 minutes. Add the garlic and cook, stirring, for another 1 to 2 minutes. Add the mushrooms, cover, and cook for an additional 5 minutes. And finally uncover, and cook, stirring until all the liquid has evaporated, for another 5 minutes.

Drain the kohlrabi, and place in either a heat safe bowl or food processor. Add the vegetable mixture and chicken stock and puree until smooth. Add salt and pepper to taste.

Sautéed Brussels Sprouts with Pancetta

I think Brussels sprouts are one of those taboo items that follow us into adulthood. Even if we were never subjected to them as kid, they carry a stigma that screams avoidance. But in this day where bacon makes everything better, I hope you will give this savory side dish a chance. (Even my husband asked for a second helping)

Ingredients

• 1 pound Brussels sprouts – trimmed and halved
• 8 ounces pancetta – diced*
• 4 shallots - diced
• Salt and pepper to taste

Directions

Preheat the oven to 450 degrees.

In an oven-safe, medium sauté pan, cook the pancetta over medium heat for about 10 minutes until the bacon fat renders and it begins to brown. Add the Brussels sprouts and cook for an additional 5 minutes. Add the shallot, salt, pepper, toss to coat and place in the oven. 

Remember to wear oven mitts, and occasionally give your mixture a stir while baking. Bake in the oven for approximately 30 minutes, or until the Brussels sprouts are tender. 

*You can usually find 4 ounce packages of pre-diced at the grocer.

Green Bean Salad

Green bean salads are a regular dish in our home - perfect for when they are in abundance in mid to late summer.

Ingredients

• 1 ½ pounds green beans – with ends trimmed
• 2 tablespoons olive oil
• 2 teaspoons white wine vinegar
• 2 teaspoons Dijon mustard
• 1 tablespoon fresh parsley
• Pinch of salt
• 2 hard-boiled eggs – finely chopped

Directions

Bring about one inch of water to a boil in a pot into that your steamer basket fits into. Put trimmed and cleaned green beans in the steamer basket, set over the boiling water, cover, and steam until tender, about 5 to 6 minutes (depending on how crisp or tender you like your green beans).

Remove the pot from stove to the sink and immediately run under cold water, shocking the vegetables so they stop cooking. While your green beans cool, in a salad bowl mix the remaining ingredients. Drain any excess water from your cooled beans and toss them in the serving bowl with your egg dressing.



Sautéed Apples and Onions

This side dish pairs wonderfully with the Oven Roasted Pork.

Ingredients

• ½ cup homemade chicken broth
• 2 red delicious apples – thinly sliced
• 1 vidalia onion – thinly sliced
• ½ teaspoon ground nutmeg
• ¾ teaspoon ground cinnamon

Directions

In a non-stick sauté pan over medium heat, sauté the apples, onions and spices in the chicken broth. Stirring occasionally, for approximately 15 minutes, or until the liquid is absorbed and everything is tender.

Oven Roasted Pork



This made a great Sunday dinner. Well worth it, if you have all day to slow cook. It makes the house smell wonderful too!

Ingredients

• 1 eight-pound bone-in pork shoulder
• 5 tablespoons salt
• ¼ cup ground coriander
• 2 tablespoons mustard powder
• 4 tablespoons dried ancho powder
• 2 tablespoons dried thyme
• 5 tablespoons dried rosemary
• 2 tablespoons lemon zest
• 2 teaspoons black pepper
• 30 cloves garlic - peeled

Directions
Preheat the oven to 275 degrees. Meanwhile, combine the garlic, salt and other dried ingredients in a food processor. Mix until garlic is finely minced and ingredients are well combined.

Place pork in a dutch oven, or roasting pan that has a lid. Spread the rub mixture all the over pork until well covered on all sides. Cover and roast in the middle of the oven for 6 to 8 hours. Transfer the roast to a cutting board, let stand for 15 minutes until cool enough to handle. The pork should be tender enough to pull apart with tongs.

Grilled Peaches

A super succulent way to enjoy summer fruit on the barbeque

Ingredients

• Firm/Hard peaches (any kind will do)
• Honey

DirectionsPrepare your grill with non-stick spray and preheat to high.

After washing each peach, take a paring knife and run it along the seam, all the way around, down to the pit. Separating them is similar to halving an avocado. Take each half gently in your hands and wiggle it back and forth until it gives way. Then use your paring knife to pry the stone from the unpitted half.

Place your peach halves sliced-side down on the grill for 4-5 minutes. Turn over to the rounded side and grill for an additional 4-5 minutes. If your peaches are not soft to the touch when handling them with your tongs, flip them over and grill for an additional 2 minutes. Remove from the grill onto a plate and drizzle with your honey. Enjoy!!!

Prime Rib with Roasted Garlic and Horseradish Crust

Ingredients

• 30 large garlic cloves, unpeeled
• 1/4 cup olive oil
• 1/3 cup prepared white creamed horseradish
• 1/2 teaspoon coarse salt
• 1 six-pound well-trimmed boneless beef rib roast

Preparation: Day Before or Hours Ahead:

Preheat oven to 350°F. Toss garlic cloves and olive oil in small baking dish; cover. Bake until garlic begins to brown, about 35 minutes. Drain olive oil into processor. Cool 15 minutes. Peel garlic; place in processor. Add prepared horseradish and coarse salt. Puree until almost smooth.

Place rack on large rimmed baking sheet. Sprinkle beef with salt and pepper. Spread thin layer of garlic mixture on underside of beef. Place beef, garlic mixture side down, onto rack. Spread beef with remaining garlic mixture. Cover and refrigerate at least 3 hours or up to 1 day.

Directions

Position rack in bottom third of oven; preheat to 350°F. Uncover beef. Roast until thermometer inserted into top center registers 120°F for rare, about 1 hour 45 minutes. Transfer beef to platter; cover and let stand 15-20 minutes. Scrape pan juices into small -saucepan and reheat.

Slice beef crosswise. Drizzle juices over beef.

Macadamia Nut Encrusted Tuna

I was fortunate enough to make this after my family came back from a day of fishing. Nothing beats cooking with fresh seafood, especially when it’s only a few hours old. For a house that seems to always have tuna, this was a nice change from just marinating and grilling.

Ingredients

• 2 pounds sushi-grade tuna (approximately 4-6 small steaks)
• 1 cup raw macadamia nuts
• 3 cloves garlic - peeled
• Fresh ground black pepper to taste
• Olive oil

Directions

Preheat your oven to 350 degrees. Combine nuts, garlic and pepper in a food processer – chop until finely sized. Transfer mixture to a shallow bowl or plate. Rub each piece of tuna in light coating of olive oil. Press all sides of the tuna into the nut mixture until coated.  

Then, in an oven-safe sauté pan on medium-high heat, sear the tuna for 2 minutes per side. (If your pan is large enough, you should be able to brown all the pieces at once without overcrowding the pan). Then transfer your tuna (while still in the pan) into the preheated oven to finish cooking - for approximately 5 minutes.

Garlic Quinoa

This super easy alternative to rice pairs wonderfully with fish. Enjoy!

Ingredients

• 2 cups homemade chicken broth
• 1 cup quinoa
• 1 green onion – finely chopped
• 1 clove garlic – mined

Directions
Combine all ingredients in a medium sauce pan and bring to a boil. Reduce to simmer, cover, and cook until water is absorbed (approximately 15 minutes).

Sausage, Kale, White Bean Soup

I was looking for something warm and hearty to make last Sunday as the first truly cold days of winter started to bite. The way the yam broke down brought a wonderfully silky texture and an unexpected creaminess.

Ingredients

• 1 pound dried great northern beans – soaked and prepared
• 2 tablespoons olive oil
• 2 medium leeks – halved, rinsed and sliced
• 6 cloves garlic – chopped
• 6 cups chicken broth
• 1.5 quarts of water
• 2 teaspoons fresh rosemary – chopped
• Fresh ground black pepper – to taste
• 2 medium yams – peeled, cut into ½ inch cubes
• 1 pound hot cased sausage – sliced into 1 inch pieces
• ½ pound kale – stems and center ribs removed, torn into bite sized pieces

Directions
Pour beans into a stove top pot, cover with 2 inches of water and bring to a boil for 2 minutes. Remove from heat and let stand uncovered for 1 hour. Drain and rinse beans in a colander.

In a separate 8 quart stock pot, sweat leeks and garlic in olive oil on low for 4-5 minutes, stirring occasionally until softened (being careful to keep low so the garlic does not burn).

Add rinsed beans, chicken broth, water, rosemary, pepper, and yams to the stock pot. Bring up to a boil, then lower and simmer for 50 minutes.

While your soup in simmering, sauté sausage slices in batches until browned and fully cooked. Transfer to a paper towel to drain.

Once your yams and beans are tender, add the sausage and kale. Stirring occasionally, until the kale is tender, let simmer for an additional 15 minutes.

Maple-Butternut Squash

I was fortunate enough to make this dish out of home-grown ingredients from my friends and neighbors. Recipe slightly modified from here: link

Ingredients

• 6 tablespoons of your favorite “butter”
• 1 – 3 pound butternut squash – peeled, seeded, and cubed
• 1 ¼ cup chicken broth
• 1/3 cup pure maple syrup
• 1 tablespoon fresh thyme – minced
• 1 teaspoon coarse kosher salt
• ¼ teaspoon fresh black pepper

Directions

Melt “butter” in a large deep skilled over medium-high heat. Add squash and sauté for 1 minute until coated. Add remaining ingredients and bring to a boil. Cover, reduce heat to medium, and cook until squash is almost tender, 8 to 10 minutes. Using a slotted spoon, temporarily transfer the squash to a large bowl. Boil down the liquid in the skillet until thickened, about 3 to 4 minutes or until volume is reduced to half. Return squash to skillet and continue to cook until tender, stirring occasionally, for an additional 3 to 4 minutes.

Sausage and Peppers

I made this dish for a Memorial Day party earlier this year – everyone loved it and there were no leftovers to be had. Thank you to Simply Recipes, the original can be found here: link

Ingredients

• 1 pound sweet Italian sausage – sliced 1 inch thick
• 2 tablespoons olive oil
• 3 bell peppers (red, green, yellow) – sliced
• 1 large yellow onion – sliced
• 1 – 15 oz. can crushed tomatoes
• 4 cloves garlic – minced
• 1 tablespoon dried oregano
• 1 bottle of beer (optional)
• ½ teaspoon red pepper flakes
• Salt to taste

Directions

Heat the olive oil over medium heat in a large stock pot. Add the sliced sausage and stir occasionally until browned on all sides. Add in peppers and onion and sauté until they begin to get tender.

Add the tomatoes, and remaining ingredients and bring the mixture up a simmer. Then turn the heat to low, stirring occasionally until the flavors have melded to taste – about 30- 40 minutes.

Serve over your favorite pasta or by itself.

Ratatouille

This recipe is a simplified version of the classic French method.

Ingredients

• 2 medium eggplants – sliced ¼ inch thick medallions
• 2 medium yellow onions – chopped
• 4 bell peppers (2 each green and red) - chopped
• 3 zucchini – sliced ¼ inch thick medallions
• 4 cloves garlic – minced
• 4 large tomatoes – seeded and chopped
• Fresh basil – approximately 20 leaves
• ½ cup fresh parsley – chopped
• Olive oil
• Salt and pepper

Directions

Peel the eggplant and cut into ¼ inch thick medallions. Place in a bowl and toss with salt. Let stand for 30 minutes (allowing the bitter oils to be released), rinse, and pat dry. Then 2 or 3 at a time, depending on your size of pan so that each one lays flat, sauté the eggplant, on medium-high, in hot olive oil about 1-2 minutes each side to brown lightly. Remove to a dish with paper towels (to absorb the oil). Continue until all of the eggplant slices have been browned. Eggplant is very absorbent, you will need to add oil throughout the frying process.

In a large stock pot, heat a little olive oil on medium heat. Add the onions and peppers and sauté until tender. While heating, chop and add the zucchini and stir. At this point the eggplant should be cool enough to handle. Chop the eggplant into large pieces and add to the pot. Continue to add the remaining ingredients.

Turn your heat to low, and cover the pot. Stirring occasionally, allow the ingredients to simmer and the flavors to meld together – approximately 40 minutes.

To add heartiness to the meal, serve over your favorite pasta.

White Bean Dip

This recipe is taken from what is becoming an increasing staple in my household: everyday italian. I like this as an alternative to hummus and works not only with pita bread but with your favorite snacking vegetables too.

Ingredients

• 4 pita breads cut into 8ths (although the original calls for baking them, I prefer them as-is)
• 1 (15 oz) can of cannellini beans – drained and rinsed
• ¼ cup fresh flat-leaf parsley – loosely packed
• 2 tablespoons fresh lemon juice – approximately ½ of a lemon
• 1 garlic clove
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1/3 cup olive oil

Directions

In your food processor (or blender) combine the beans, parsley, lemon juice, garlic, salt, and pepper. Pulse the mixer on and off until the mixture is coarsely chopped. Then with the machine running, gradually pour in the olive oil until the mixture is creamy. Feel free to add more salt and pepper to taste.

Zucchini Bread

This family recipe from my Aunt was an easy way to use up those baseball bat sized zucchini that she grew every year in her garden. I still think nothing beats the smell and taste of warm bread right out of the oven – I hope you enjoy it too!

Ingredients

• 3 eggs
• 1 ½ cup sugar
• 2 cups zucchini – grated
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• 2 teaspoon cinnamon

Directions

In one bowl, beat eggs until foamy. Add zucchini, oil and vanilla – mixing lightly but well. In a second bowl, combine the remaining ingredients. Incorporate the dry ingredients into the first bowl slowly, mixing well by hand.

Pre-heat oven to 350 degrees. Separate your mixture into two greased 9 x 5 bread pans. Bake for one hour or until a knife comes out clean from the center.

Jambalaya

This recipe is from the Barefoot Contessa – all I did to modify was to remove the butter. With so many fresh favors in this dish, I promise you won’t miss a thing. The original can be found here: http://www.foodnetwork.com/recipes/shrimp-and-sausage-jambalaya-recipe2/index.html

Ingredients

• 1 tablespoon olive oil
• 1 pound kielbasa or andouille sausage – sliced
• 1 pound smoked ham – cubed
• 1 medium onion – diced
• 1 cup celery – diced
• 1 green bell pepper – diced
• 1 red bell pepper – diced
• 1 cup tomato – seeded and diced
• 3 garlic cloves – minced
• 1 jalapeno pepper – seeded and minced
• 2 teaspoons fresh oregano
• 1 teaspoon fresh thyme – chopped
• 2 tablespoons tomato paste
• 6 cups chicken stock
• 3 cups long-grain rice – rinsed
• 3 bay leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 6 to 8 dashes hot sauce (i.e. Tabasco)
• ½ cup scallions – chopped  
• ¾ cup fresh parsley – chopped
• ¼  cup freshly squeezed lemon juice
• 1 pound uncooked medium shrimp – cleaned with tails removed

Directions

Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and sauté for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl, and set aside. Add the ham to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the kielbasa, and set aside. Add the onion, celery and peppers to the same pot and sauté for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, jalapeno, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, ham, bay leaves, salt, pepper and hot sauce. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add the scallions, parsley, lemon juice and shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.

Garlic Spread

Inspired by the Stinking Rose in San Francisco – this is wonderful with your favorite loaf of bread. The oil is great for dipping, and the garlic itself is great for spreading. My favorite is to do both – enjoy!

Ingredients

• 1 ½ cups peeled garlic cloves
• 1 ½ cups extra virgin olive oil
• 1 tablespoon salt

Directions

Place all ingredients in an oven safe casserole dish. Cover and place in a 275 degree oven for 90 minutes.

Grilled Corn on the Cob

The olive oil and the flame from the grill brings out the natural flavor in the corn. They come out so tender that you don’t even miss the butter.

Ingredients

• Fresh ears of corn
• Olive oil

Directions

In preparation, remove the husk and silk from the corn and discard. Completely submerge the whole cobs in cold water for 20 minutes, soaking to add moisture prior to grilling. Fire up your grill to around a medium-low temperature. The thermometer should read approximately 350 degrees.

Remove your corn from the water, shake off any excess water, and brush in a light coating of olive oil. Place one cob (diagonally) in a square sheet of aluminum foil and roll the foil around the ear of corn – twisting the ends closed. Repeat for each ear.

Place your corn on the grill, cooking with the cover closed.  Remember to rotate every so often (I give mine a quarter turn every 5 minutes). Your corn should be ready in approximately 20 minutes. Remove and let sit for at least 5 minutes so you don’t burn yourself when unwrapping.