Monday Monday...

Meatloaf. 

Out of the Frying Pan (and into the Fire)

Beef, bread crumbs, onions, garlic, egg, vinegar, tomato sauce, Worchestershire, horseradish, carrots, celery, salt, and pepper.  I had it all in my pantry and waiting to be used!  I hand-mixed the loaf and set it in the fridge until Paul and I got back from the gym. 

Much later on, when the cooking time had gone about 50 minutes, I got up from reading and decided to check things out.  Good thing I did.

The living room looked a bit smokey, and when I peeked into the oven, I saw the overflowing pan of meatloaf dripping onto the bottom of the stove.  These were no ordinary drips of ketchup sauce or celery juice.  I am sure this was the grease and oil of the wonderful ground beef from my parents' purchase of a 1/8 cow.  How am I sure?  Because with each drip, the 400 degree oven set a burst of orange flame to light on the floor of the oven.  Nice.

Calm Paul and I turned the oven off and shoved a cookie sheet under there for the remainder of the hour-long cycle.  I remember all too well the time I ate rather raw meatloaf.  Not doin' that again.

But I might do this...muffin meatloaf?!  Cute!  Find it at

"Help! I have a Fire in my Kitchen"'s award-winning blog.

Your Four-Week Meal Plan

Over the past few weeks I have been using a Real Simple meal plan in the October issue.  It is so slick.  Five recipes along with a big shopping list are given per week.  I'm a leftovers type of person for lunch and dinner, so this has been absolutely wonderful to make a meal or two, have it for a few days, and also have ideas and ingredients on hand for guests or more special dinners.  We had the turkey burgers after my sister's Chaska meet, the Brussels sprouts and cheese ravioli with bacon when my grandparents came over, and the steak on the grill for a fun night in with Paul.  It has introduced me to some foods that I hadn't bought before, but will now- Udon noodles, shrimp, pork, pecans, radishes, yum.  I would say that my grocery trips have been more expensive, but two weeks of meal planning has lasted me since the end of September.  And some of my dinners have actually looked like these beautiful pictures.

This week I will try chicken paprikash, shrimp with white beans and toast, and balsamic-glazed pork with lentils.  No mushroom and herb strata or Asian beef and mango salad for me.  What Minnesotan should buy mango?

Week 1:  roasted tilapia, potatoes, and lemons

           Penne with tomatoes, eggplant, and mozzarella

           Turkey burgers with creamy romaine slaw

           Pork cutlets with spicy noodles

           Steak with roasted carrots and onions

Week 2:  curry shrimp and snow peas

           Lamb meatballs with couscous and Feta

           Red currant-glazed chicken with spinach

           Chorizo potato tacos with black bean salad

           Ravioli with Brussels sprouts and bacon

Let me know what you like and what you try!  I would say my favorites turned out to be the spicy pork noodles and the cheese ravioli with bacon and Brussels sprouts.

November 13th, 2010

Snow.

Minneapolis Institute of Arts:

The Thaw Collection of Native American Art.

and Embarrassment of Riches: Picturing Global Wealth

Then, Pork, sweet potatoes, carrot cake at Spoon River on Chicago.

Finally, Das Boot.

Black Bean Chili with Chard- SERVED IN A SQUASH!

This is quintessential fall food!  I tried it this past weekend with two great friends (the kind that appreciates quaint details like scalloped edges around an acorn squash bowl and the colors of chard, kidney beans, and tomato-soaked onions). 
 

Chili:
Heat 2 T oil in large stock pot
Saute 3 cloves garlic with 2 1/2 c. onions slowly until golden, about 9 minutes
Stir in squash chunks [we skipped this part because we baked our bowls]
Add 2 T. chili powder, 2 t. cumin *other spices to try- coriander, rosemary, cinnamon
Add 3 cans beans, 1 can diced tomatoes with juices, vegetable broth, bring to boil
Stir in one small bunch of chard and simmer for 4 minutes
Season with salt and pepper
Top with your favorite chili things- cilantro, red onions, sour cream, cheddar cheese


Squash Bowls:
heat oven to 400 F.
Halve squash and rub with butter or olive oil.  Sprinkle with spices and/or brown sugar
Put halved acorn squash face down in a deep broiler sheet with about an inch of water.  Continue replenishing water every 15 minutes or so for 40-45 minutes.


Serve with homemade bread, salad, Crispin, and Amy and Emma, and you have a treat!