This recipe has never been measured or written down, but it’s about as close as we’re going to get to mom’s authentic recipe. I never understood why people thought meatloaf was so scary — my mom’s was always so good! And this is why. It was the same as her meatball recipe. If you scale up or down, the meat:bread ratio should be about 3:1.
Prep time: 10 mins
Cook time: 10 or 30-45 mins
- 1 lb. ground beef
- 3 slices bread (Italian bread is best)
- 1 egg
- ½ cup grated parmesan
- 1/8 cup parsley
- 1 tbs garlic powder
- veg oil
- Dump the ground beef in a large mixing bowl.
- Fill a smaller bowl with water and saturate the bread, then squeeze out as much as water as possible. Too much water makes mushy meatballs. Toss the water and add bread on top of the meat.
- Crack an egg on top of the bread.
- Pour about ½ c grated parmesan, 1/8 c parsley, and 1 tbs garlic powder on top of everything else.
- Mix everything together with your hands until it’s combined.
- Shape into balls about 2 inches in diameter or into a loaf 2 ½ – 3 inches high.
- Stovetop/oven: Carefully fry meatballs in oil until the outside is crispy and the inside is cooked through. For meatloaf, bake at 375 for 30-45 minutes.
- Microwave: Put meatballs on a plate or meatloaf in a baking dish with some veg oil, and microwave for 10 minutes.
Servings: 18 meatballs or 1 meatloaf, feeds 4-6
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- 3 whole chicken breasts (or filets)
- 1 peeled, chopped potato
- ~4 tbs extra virgin olive oil for drizzling
- 1/2 onion, chopped in thick rounds
- 2 cloves garlic, minced
- 1 tbs greek seasoning*
- 2 tsp lemon juice
- 1/2 cup feta cheese
Spread potato pieces on the bottom of a baking pan. Drizzle olive oil over it, and then sprinkle half Greek seasoning evenly. Layer onion on top, and then 1/4 cup feta. Squeeze lemon juice over the pan. Layer chicken breasts on top, sprinkle with Greek seasoning, then flip and sprinkle again. Arrange the rest of the onions and feta on/around the chicken. Cover with foil and bake at 350 for about 45 minutes, or until chicken reaches an internal temperature of 165 degrees.
*Greek seasoning can be replaced with a mix of oregano, sea salt, and pepper, in a 8:2:1 ratio.
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When I call this “chicken curry,” I do not mean to imply that it resembles food you might genuinely find in India, Thailand, or other parts of Southeast Asian. I mean that it includes the Western creation called curry powder, and has a somewhat spicy flavor that white people tend to associate with Indian or Thai food.
Prep time: 10-20 mins
Cook time: 4 hours
- 3 chicken breasts, chopped into bite-size pieces
- 1 onion, chopped
- 1 potato, chopped into bite-size pieces
- 3 cloves garlic, minced
- 2/3 cup orange juice
- 4 tbs cornstarch
- 2 tbs water + 1/4 cup later
- 4 tsp-2 tbs curry
- 1 tsp cumin
- 1 scant tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper
- 1/2 tsp coriander
- 1/4 tsp cardamom
Chop everything up and combine in the pot of a crockpot. Sprinkle/drizzle the various powdery and liquidy things over the veggies and chicken, and stir until well-mixed. Turn the crockpot on high for four hours, stirring occasionally so nothing sticks.
I’m fairly certain that this would be delicious if you replaced the chicken with any manner of bean — I’m thinking garbanzos.
Modified from: yummly.com
Comments (0) | Tags: chicken, main dish, veg option | More: Recipes
Prep time: 15 mins
Cook time: 2 ½hours
- 1 lb pork tenderloin
- 1 tbs honey
- ¼ tsp cayenne pepper, adjust to taste
- 2-3 tbs olive oil
- 2 tbs New Mexico chile powder
- 1 ½ tsp cumin
- 1 ½ cup water
- sea salt and black pepper to taste
- Mix everything but the meat together and whisk around in the crockpot.
- Cut the pork tenderloin into some chunks, season with salt and pepper, and turn on the crockpot to high.
- When it’s cooked through, shred with forks.
Servings: 4 (6-8 tacos)
Modified from: saveur.com, based on La Posta in Mesilla
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I had a great Southwestern chicken dish from Trader Joe’s, and I needed rice to pair it with. I never really know what to do with rice, so I looked at a few recipes and made up my own with what I had on hand.
1 cup uncooked white rice 1 heaping tbs tomato paste
2 cups broth (or water + bouillon) 1-2 tsp taco seasoning
1 tbs butter
- Put everything in a pot and bring it to a boil.
- Reduce heat, cover, and simmer for 15-20 minutes, until water boils off and rice is cooked.
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This is a modification of a recipe from the Flying Biscuit cookbook. Flying Biscuit serves them with a garnish of raw red onions, tomatillo salsa, feta cheese, and sour cream. We modified them into burgers by adding cheese slices. FB also serves them with eggs and potatoes for breakfast.
Prep time: ~20 mins
Cook time: 5 or so mins
- 2 (15 ounce) cans cooked black beans
- 2 tablespoons canola oil
- 2 garlic cloves, minced
- 2 tablespoons minced yellow onion
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1/4 to 1/2 cup medium white cheddar (or similar)
- 1/4 cup masa de harina (finely ground corn meal)
- Rinse and drain black beans in a sieve.
- Sauté 1 tablespoon of the canola oil over medium heat and onion, garlic, cumin, and salt until onions are translucent.
- Combine drained beans, cheese, and onion mixture in a bowl and mash with a potato masher until well combined.
- Gradually add masa, allowing mixture to absorb it before adding more. You’ll want to do this mixing with your hands, as I’ve never found another combine it well. Keep adding masa until dough doesn’t stick to your hand and holds the shape of a ball.
- Divide dough into 16 small balls or 8 medium balls and flatten into cakes. Warm the remaining tablespoon of canola oil and sauté cakes until lightly browned on each side, about 3 to 5 minutes per side.
- Garnish and enjoy. Patties should freeze well.
Servings: 8 burgers, 16 small patties (served two per person)
Modified from: Flying Biscuit cookbook
Comments (0) | Tags: main dish, vegetarian | More: Recipes
This recipe won me two boys’ hearts in a single day. I use “recipe” loosely, as it’s barely complex enough to earn the title. It’s much like a simple scampi sauce, but a bit lighter.
4-6 cloves garlic, depending on preference
1/4 c extra virgin olive oil
1 tbs lemon juice
1/2 lb spaghetti
1/2 – 1 c freshly grated parmesan cheese
Put water on to boil the spaghetti. The rest of the process will be done before the spaghetti is cooked. Peel the garlic and cut each clove into halves or quarters. You want the garlic to brown, so don’t crush it or cut it too small. Put the oil in a pan and put the garlic in the oil. Heat on medium-high until the garlic has a brown outline and looks generally roasted. Remove from heat and quickly add the lemon juice, stirring to mix thoroughly. When the pasta is done, drain it and put it back in the pot or a big bowl so you can toss it with the oil mixture. Serve with copious amounts of parmesan. Eat it before the cheese starts to melt, and your mouth will love you.
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- Cut up one stick of butter and melt in a medium, non-stick saucepan over medium heat.
- Cut up cream cheese and add it to the pot with 2 tsp garlic powder and whisk until smooth.
- Add 2 cups milk a little at a time, whisking to smooth it out.
- Stir in parmesan and pepper.
- Leave on medium heat and stir fairly often to avoid sticking.
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1 ½ tbs taco seasoning
1 lb boneless skinless chicken breast
½ cup chicken broth or ½ cup water + 1 tbs bouillon
- Dissolve 1 ½ tbs taco seasoning into broth or premade water + bouillon.
- Place chicken breasts in crockpot and pour chicken broth over.
- Cover and cook on low for 2 ½ hours.
- With a form, shred chicken into bite-size pieces.
- To freeze, place shredded meat into freezer bags with the juices and press out all the air before sealing.
Prep time: 15 mins
Cook time: 2 ½ hours
Servings: 4 (6-8 tacos)
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1/8 cup minced dried onions 1 tsp garlic powder
1/8 cup chili powder 1 tsp cumin
1 tsp salt 1 tsp red pepper
1 ½ tsp cornstarch ¼ tsp dried oregano
- Mix everything together.
- Store in an airtight container.
- To use with ground meat, add 2 tbs to 1 lb of meat.
Servings: ~1/3 cup