Here are a few of last weeks photos... in the next day or two, I'll also post the recipes. *grin*
Meatloaf and Garlic Mashed Potatoes:
Recipe for Meatloaf:
6-8 Servings
11/2 lbs ground beef
1 cup regular or quick oats (you may need more after the egg is added, so keep some extra handy)
1 egg
1/4 cup carrot (about 2 medium carrots), finely grated
1 tbs celery (1 medium stalk), finely grated
1/2 yellow onion, small dice OR 2 tbs dehydrated onion
1/2 green bell pepper, small dice OR 2 tbs dehydrated green bell pepper
1 clove garlic, minced
Salt to taste
Pepper to taste
In a large bowl, combine the meat, carrot, celery, onion, bell pepper, and garlic. Mix well with your hands until the veggies are spread throughout the meat mixture. Then add the oats, mixing together well. You should notice the meat becoming "drier", that's okay, now you're going to add the egg. The egg acts as a binder, so it helps the meatloaf keep it's shape. You want the moisture content to go back to what it was before you added the oats (which as a side note: you can substitute crushed crackers or pre cooked rice instead of the oats too). If it's still a little to "gooey", add more oats until the meat feels "full", but is still moist (not gooey).
You'll then want to place it on a foil lined pan, forming it into an even shape. More like a rectangle than an oval too. The rectangle shape helps it to cook more evenly without drying out the ends of the meatloaf. You then want to put the meatloaf into an already heated 350degree oven, and let it cook for 35-45 minutes. If you are a fan of ketchup or a tomato sauce on top of your meatloaf, you have two options... add it before you put it into the oven, or add it to the top about 5 minutes before it is done. Your choice, I don't add it on mine, so I don't have a preference. Once it's cooked, make sure to let it rest before cutting into it; about 5-8minutes.
Turkey Reuben:
Recipe Per Sandwich:
Two Slices Bread (tradition calls for Rye, but I had wheat, so I went with it)
2-3 slices of Turkey sandwich meat (I really like the new Oscar Mayer "Deli Fresh" meats.)
1-2 slices of Swiss cheese (preference here. If you like cheesy gooeness, go for 2 slices, if you just want the flavor and not the gooey, go with one :)
1/4 cup Sauerkraut
1-2 tbs sauce (See Recipe Below)
1-2 tsp butter
Directions:
Heat a medium size skillet on medium, allowing for the pan to heat up evenly. Once pan is ready, add 1/2-1 tsp of butter, allow it to melt; before the butter browns, place a slice of bread onto the melted goodness and move it around, to give the whole slice of bread and even coat of the butter. While this side of the bread is toasting, add the turkey meat to the pan, allow it to heat up and then place it on the bread. Once the turkey has moved to the bread, repeat the heating up method with the sauerkraut until it's warm, and then add the cheese to that before putting the pile of kraut onto the turkey. Close the sandwich by adding the other slice of bread, using a spatula to hold the sandwich while you place the butter in the pan to melt. Again, once butter melted, place the bread on the melted butter and move it around to get an even browning on that slice too. Once it is browned, remove it from the heat, open the bread up and put on your sauce. Mmmmm, so good!
*Sauce Recipe a.k.a. "thousand island" dressing
1/4 cup Mayo (no miracle whip folks, it would taste to sour and I just think miracle whip is gross. Sorry if ya'll love it)
2 tsp Ketchup
2 tsp DILL pickle relish
Stir them all together and you have a tasty topper to your Turkey Reuben!
Chiliquiles:
Recipe: Coming Soon
Recipe coming soon... and yes, the rice is supposed to look purple. It's a whole grain black, red, and white rice combo *grin*
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