I know I'm a little late welcoming in the New Year. That doesn't mean I have been sitting on my arse doing nothing! In the BNB WA kitchen all sorts of new reciepes are emerging, plus garden planning is going on, and reading time has been limited. I can tell you it's easier to get reading time in with a cat than a puppy - so I take the tme when I can get it.
Daily cooking has lead me to vary my routine and reciepe collections. When I make the weekly menu, due to the fact I am cooking for a house guest too, I need to make a touch more than usual. I plan to make meals that are easily reheatable and filling to the hard working man (could be woman, but the two I am meal prepping for are men).
While I could get by with just a small salad and a protein, they need a bit more to work 10-12 hour shifts.
Some of their favorites:
Cowboy Beans (actually is B's reciepe)
Sausage pesto pasta
Chicken Enchillada casserole with homefried tortilla chips
Shrimp stir fry with Coconut rice
Roast chicken with mashed potatoes
Sweet & sour Meatballs and Hawaiian style pasta salad
Fresh Pork chops n roasted veggies
Chicken Quarters with roast root veggies
Fully loaded steak salads with homemade dressings (choices!)
Teriyaki Chicken Legs with fried rice (in a number of combinations)
I must admit, I've had a bit too much of my trigger foods. I ended up having a bad autoimmune flare a few weeks back. Things that upset my system are legumes, corn, wheat, nuts, and dairy. Legumes seem to be the worst right now. I have come to the conclusion that almond milk creamer in coffee is actually a bad combination. Thankfully I have found a coconut milk creamer that I enjoy - so I can have one cup of coffee. Otherwise, it is back to tea; not that I am complaining as I LOVE tea too.
You probabally want reciepes.
Some I may have posted about before, while others I just follow what I think sounds good at the time. Things that inspire the menu are what is on hand, what is on sale, what is going to be fully used, or made to last over a few different reciepes - if I buy in bulk (like eye of round beef roast).
Ground Beef - 1 lb
Ground Venison 1 lb
Ground Pork (plain not sausage) 1 lb.
Sourdough loaf (the airy kind not the soft kind)
Dark marbled rye bread (at least 4 slices)
BBQ sauce ***
Medium white onion, minced
Garlic, 2 cloves minced
Handfull of Parsley, chopped
Fresh ground Pepper
*** These are items I make from scratch.
*Tear the sourdough into chunks and let it sit out on the counter overnight alongside the rye bread. You want the bread to dry a bit so the crumb is fine when you add to the meat mixture.
*Next morning bring all ingredients to room temp except the ground meat.
*Using gloved hands, add to a large non-reactive bowl: beef, pork and venison, minced onion, chopped parsley, minced garlic, dash of salt, dash of pepper, and a splash of bone broth. You only want a splash at this step.
*Gently mix with your hands. Remove and discard gloves.
* Add 3/4 of the bread by tearing the bread into fine crumbs for the rye bread, and half crumb and a few chunks for the sourdough. Do not mix in yet.
*Once the bread is sprinkled all over the meat mixture, crack an egg over (ratio of 1 egg per 1.5 lb of meat so I use 2 eggs as I use 1lb of each meat item).
*add a dash of worcestshire sauce, a splash of bone broth, and a dollop of BBQ sauce.
*With new gloves, gently mix in the crumb and eggs with your hands.
*Review time - If the mixture is too dry, add a touch more of BBQ sauce or bone broth. If it's too wet, add more bread (which is why we reserve some of the bread).
*Adjust the mixture as needed, discard gloves.
*Prepare your pan. I found that lining my baking dish with parchment paper made it easy to lift out the finished meatloaf. But if you are only serving buffet style in the kitchen like we do, it's not needed. Instead, just sprinkle some olive oil around the dish to give it a nice coating (and a nice outside edge).
*Add the meatloaf mixture, then smooth out.
*Coat with a light amount of BBQ sauce
*Bake at 350 degrees for 30 minutes, then top with a bit more bbq sauce and bake for an additional 30 minutes.
*Total is an hour - give or take until meat thermometer registers 160 degrees.
*Let rest for at least 5 minutes before serving.
I serve this with parmesan garlic mashed red potatoes and a side of sour cream! Note - I make this when I can handle nightshades and eggs, not during a bad flare.
If you don't want this as a casserole, you can use this exact recipe to also make meatballs or cook in regular muffin tins, or mini muffin tins! The possibilities are endless.
How do you like your meatloaf? More meat than bread, ketchup or bbq sauce, dry or moist?
Off to do some shopping - will post the next reciepe later on!