Meatless Monday and I’m looking forward to making my version of a Poblano Bake tonight. Poblanos, rice with ghee, fresh corn, jalapenos, tomatoes, onion, cojita cheese, herbs and whatever else I can find to throw in. Top it with cilantro lime crema.
I wonder how many variations we would/could come up with if we all posted a meatloaf recipe! My mom always topped with ketchup that was mixed with brown sugar - put it on for the last 20 minutes or so of baking. I do the same
Try using Heinz Chili Sauce on top instead of ketchup. Yum!
Mom’s, and my, meatloaf uses toasted bread cubes on top, no ketchup. Soaked bread cubes, onion, egg and tomato sauce in the mix.
My meatloaf is a 50/50 mix of ground turkey and sweet italian sausage, rounded out with plenty of carrots, celery, onion, garlic, egg and either some oats or cooked quinoa. I top it with a mix of ketchup and BBQ sauce.
Thai red curry tonight with chicken and veggies before our weather heats up again this week. I made a nice braised chuck roast last night with carrots, onions, red potatoes, leeks and fennel served with a crusty baguette. H said it was a great Sunday night dinner with a good zinfandel from Paso Robles.
We rarely have meatloat at our house. H prefers it like his mother’s … moist with tomato paste on top, baked in a loaf pan. I prefer mine like my mother’s … dry and tomato-less, baked on a cookie sheet with almost a bit of a crust at bottom. One in a while he will order it at a restaurant.
I usually do grocery shopping on Mondays, but the weather was so yucky today, I skipped it. As such, dinner tonight was thrown together out of a somewhat empty fridge/pantry. I always kind of like the challenge of doing that (I think it would make for a great program on food network to give a chef a typical half-empty fridge/pantry and see what they come up with). Anyway, here’s what I came up with:
Mujaddara (https://en.wikipedia.org/wiki/Mujaddara) with a side salad of red cabbage, carrots, tomatoes, pepper and mint tossed in lemon and olive oil, and baba ghanoush with one of the straggler eggplants still hanging out in my garden. Pita bread would have really finished things off nicely, but…we made do.
PS, in case anyone is keeping track…the bao buns I made last night were not. good. at. all. Anyone ever have good luck making these?
@showmom858 Another mid-coast red wine lover here. Magic words, to me: Paso Robles. Harder to find on the east coast. Zin and Pinot Noir, but I search out the Cabernet.
Love lentils. This is great, if you’re into it. I usually skip something or other, not adding salt. https://www.cookinglight.com/recipes/lentil-tahini-burgers-pickled-cabbage Work well standalone, no cabbage or buns.
I’ve made meatloaf a dozen ways. When the kids were younger, ketchup was my secret ingredient when it was something they might not otherwise eat. I was a grown woman before I realized most meatloaf recipes called for various meats mixed. I find my dark turkey/vegs version juicy and portions freeze well. No bread or egg added. But I have put a little Marsala in the sauce. A more adult secret ingredient, lol.
About Marsala. I’m still holding onto @VaBluebird’s recipe for Chicken Lombardy.
In the 1990s we used to enjoy late night TV show Ready Set cook (I think with ingredient du jour + pantry items, $10 limit)
https://en.wikipedia.org/wiki/Ready…_Set…_Cook!
Needed to use up some tofu that’s been around for a while, so made a Thai green curry, with broccoli, peppers, and onions cuz that was available Over brown rice. I baked the tofu first, which really made a difference. I have to remember to always do that. We don’t eat it often, so I am not an tofu expert.
@lookingforward those lentil burgers look good. What kind of lentil did you use?
I’ve used Melissa’s Steamed Lentils, boxed, from the produce section at WF. Just the right sized package. As for type, all it says is “Product of France.”
@garland tell me more about this baked tofu. I have a block of extra firm hanging out in my freezer and not at all sure what to do with it.
Hi @DeeCee36 – no problem! Here it is:
https://cookieandkate.com/how-to-make-crispy-baked-tofu/
I followed that, and then used the cubes in my curry. Definitely improves the texture!
Lasagne with steamed veggies and a tonight. After dinner, while watching the latest episode of The Sounds, I will have a scoop of the tiramisu I made with leftover biscuits!
You can freeze tofu? Go to know.
Made turkey meatballs served on zucchini zoodles. They were really good. The recipe called for 1/2 cup of defrosted cauliflower rice instead of breadcrumbs.
Tomorrow will be Mexican bowls or tostadas with Refried beans. I have the beans soaking and will cook in the instapot tomorrow.
Anyone have a suggestion for something to cook pizza on? Stone? Special pan?
I’ve been using a sheet pan but my H would prefer a crisper crust.
I think a stone works great. Remember that because the stone is so hot and holds heat that the pizza may continue to cook for a bit when taken out of the oven.