You will need pepper, chicken broth, a roasting pan and rack, and towels to turn chicken(or tools) for this part.
Adjust oven rack to middle position and preheat to 400 degrees. Set a V-rack in a large roasting pan and lightly spray with non-stick cooking spray. Remove chicken from brine and dry.
Season chicken on all sides with pepper and set wing side up on rack. Roast for 30 minutes. Rotate chicken, I use a towel on each end, so that other wing is facing up. Roast for another 30 minutes.
Remove roasting pan from oven and rotate chicken breast side up. Add 1 cup of chicken broth and roast until chicken is golden brown and the temp is 160 in the thickest part of breast and 175 in the thickest part of the thigh. This will take 40 minutes to an hour. You want to have a constant thin layer of broth in the roasting pan so add more if needed. Transfer chicken to a cutting board and let rest, uncovered, while you roast the veggies.
In this recipe I consider the equipment important. You need a good roasting pan and rack. You don't need to spend 100 bucks to get this. I spent about 40. You want it to be large enough to do a turkey, if you cook those too. Most important you want handles on the rack. The shape should not be flat, it should be more like a V.
If you already have a pan you can get a V rack for about 10 bucks.
Veggies up next and then you have an entire meal!
Tuesday, October 17, 2006
Monday, October 16, 2006
Step 1- Brine
You need 1 whole chicken, from 6-8 pounds, giblets removed and discarded.
1 1/2C table salt
1 1/2C sugar
2 medium heads(this is the entire bulb of garlic), papery skin removed, cloves separated and unpeeled, crushed.
6 bay leaves, crumbled
You are going to need a large bucket for the brine. I use a car wash bucket because it can also be used with a turkey. Paint buckets(available at hardware stores) also work well.
Dissolve the salt and sugar in 1 gallon of cold water in bucket. Stir in garlic and bay; immerse chicken and refrigerate until seasoned, about 2 hours.
Nice easy step. I go with the car wash bucket because it isn't as tall as a paint one and fits better in my refrigerator. I found 1 at Target. Don't leave the chicken in much more then 2 hours, it will get too salty.
Roasting directions to follow.
1 1/2C table salt
1 1/2C sugar
2 medium heads(this is the entire bulb of garlic), papery skin removed, cloves separated and unpeeled, crushed.
6 bay leaves, crumbled
You are going to need a large bucket for the brine. I use a car wash bucket because it can also be used with a turkey. Paint buckets(available at hardware stores) also work well.
Dissolve the salt and sugar in 1 gallon of cold water in bucket. Stir in garlic and bay; immerse chicken and refrigerate until seasoned, about 2 hours.
Nice easy step. I go with the car wash bucket because it isn't as tall as a paint one and fits better in my refrigerator. I found 1 at Target. Don't leave the chicken in much more then 2 hours, it will get too salty.
Roasting directions to follow.
Thursday, October 12, 2006
Buffalo Chicken Chili with blue cheese-corn mug toppers
1TBS olive oil
2TBS unsalted butter
2lbs ground chicken
2 garlic cloves, chopped
2 celery ribs, finely chopped
1 medium onion, finely chopped
1 carrot, finely chopped
1 jalapeno, seeded and finely chopped
salt and pepper
1 1/2tsp cumin
1tsp ground coriander
6oz beer( you can use anything, I used a chicory stout)
1/4 cayenne hot pepper sauce
15oz tomato sauce(I use Muir Glen)
1 8.5oz Jiffy Brand corn muffin mix
1/3C milk
1 large egg
2 scallions, finely chopped
3/4C blue cheese(about 4oz)
Heat a medium dutch oven or large skillet over high heat. Add olive oil and butter and melt together. Add chicken and cook, breaking up the meat, for about 6 minutes. Add garlic, celery, onion, carrot and jalapeno. Season with salt, pepper, cumin and coriander and cook 5 minutes. Add the beer and scrape up any browned bits. Reduce mixture for 2-3 minutes. Stir in hot sauce and tomato sauce. Reduce heat to low and simmer for about 15 minutes.
Prepare corn muffin mix according to box. Stir in scallions and blue cheese. Heat nonstick griddle or large skillet over medium heat. Rub butter over pan. Drop rounded tablespoons of batter onto pan. Cook until top bubbles and flip until golden all over, about 2 minutes. You should have enough batter for 20 pancakes. Serve with chili.
This recipe makes a wonderful chili. I did not put the hot sauce in since I am the only person that likes things spicy. I added to taste in my mug and that worked fine.
I would not put blue cheese in the pancakes next time. If you are a big fan go ahead. If not substitute cheddar or another cheese that you like. I found the blue cheese to be way too much.
Be sure to chop your vegetables rather small. Because this doesn't simmer very long they will not be tender if the pieces are too big. If you have a crowd larger then 4, or want leftovers, double this as it was only enough for 4 mugs.
This recipe is from Rachel Ray Everyday Magazine Feb/March.
2TBS unsalted butter
2lbs ground chicken
2 garlic cloves, chopped
2 celery ribs, finely chopped
1 medium onion, finely chopped
1 carrot, finely chopped
1 jalapeno, seeded and finely chopped
salt and pepper
1 1/2tsp cumin
1tsp ground coriander
6oz beer( you can use anything, I used a chicory stout)
1/4 cayenne hot pepper sauce
15oz tomato sauce(I use Muir Glen)
1 8.5oz Jiffy Brand corn muffin mix
1/3C milk
1 large egg
2 scallions, finely chopped
3/4C blue cheese(about 4oz)
Heat a medium dutch oven or large skillet over high heat. Add olive oil and butter and melt together. Add chicken and cook, breaking up the meat, for about 6 minutes. Add garlic, celery, onion, carrot and jalapeno. Season with salt, pepper, cumin and coriander and cook 5 minutes. Add the beer and scrape up any browned bits. Reduce mixture for 2-3 minutes. Stir in hot sauce and tomato sauce. Reduce heat to low and simmer for about 15 minutes.
Prepare corn muffin mix according to box. Stir in scallions and blue cheese. Heat nonstick griddle or large skillet over medium heat. Rub butter over pan. Drop rounded tablespoons of batter onto pan. Cook until top bubbles and flip until golden all over, about 2 minutes. You should have enough batter for 20 pancakes. Serve with chili.
This recipe makes a wonderful chili. I did not put the hot sauce in since I am the only person that likes things spicy. I added to taste in my mug and that worked fine.
I would not put blue cheese in the pancakes next time. If you are a big fan go ahead. If not substitute cheddar or another cheese that you like. I found the blue cheese to be way too much.
Be sure to chop your vegetables rather small. Because this doesn't simmer very long they will not be tender if the pieces are too big. If you have a crowd larger then 4, or want leftovers, double this as it was only enough for 4 mugs.
This recipe is from Rachel Ray Everyday Magazine Feb/March.
Wednesday, October 11, 2006
Spinach Lasagna
1TBS vegetable oil
1C chopped yellow onion
3 garlic cloves, minced
1 can(14 1/2oz) crushed tomato sauce(I use Muir Glen)
1TBS chopped fresh basil or 3/4tsp dried basil
1TBS chopped fresh oregano or 3/4tsp dried oregano
1/4tsp sugar
1/2tsp salt
Freshly ground black pepper
1 bag(10 oz) fresh spinach
2C ricotta or cottage cheese
3C(12 oz) grated mozzarella cheese
1/2C sour cream
1C freshly grated Parmesan cheese
9 Lasagna noodles, cooked and drained according to package
Preheat oven to 400 degrees.
In a large skillet over medium heat, warm oil. Ass onion and garlic and saute until tender. Stir in tomatoes, tomato sauce, basil, oregano, sugar, salt, and pepper to taste. Bring to a boil, reduce temperature to low, and simmer, uncovered, 10 minutes. Remove from heat.
While sauce simmers, prepare spinach. In large saucepan over medium heat, cook spinach, covered, in and inch of water until wilted. Drain well, squeeze dry and chop. In a medium bowl mix ricotta, 1 1/2C of mozzarella, sour cream, cooked spinach and 1/2C parmesan.
Spread 1C of tomato sauce in a 9 by 13 inch lightly greased pan. In layers, add 3 noodles, one third of spinach cheese mixture, and one third tomato sauce. Repeat layers 2 more times, ending with tomato sauce. Sprinkle remaining mozzarella and parmesan on top. Bake uncovered, for 45 minutes. Let stand 10 minutes and serve.
This is my favorite vegetarian lasagna recipe. For convenience I use frozen spinach and actually prefer the taste and texture. The sour cream may seems like a weird addition but it really makes a difference, you end up with a nice creamy filling.
Having a vegetarian daughter in a family of meat eaters requires a little bit of planning. Instead of relying on too many prepared freezer foods I try to make a least 1 big dish at the beginning of the week that she can eat.
This freezes very well. Just put in individual containers, I use gladware, and freeze them. Pop them in the microwave right from the freezer and cook until done. I start out at about 6 minutes and add to that.
Be sure to let your lasagna stand for at least 10 minutes! A lot of people don't and that leads to a melty mess. If you let it sit a bit you will end up with nice solid squares.
Recipe from The Big Book of Potlucks by Maryana Vollstedt
1C chopped yellow onion
3 garlic cloves, minced
1 can(14 1/2oz) crushed tomato sauce(I use Muir Glen)
1TBS chopped fresh basil or 3/4tsp dried basil
1TBS chopped fresh oregano or 3/4tsp dried oregano
1/4tsp sugar
1/2tsp salt
Freshly ground black pepper
1 bag(10 oz) fresh spinach
2C ricotta or cottage cheese
3C(12 oz) grated mozzarella cheese
1/2C sour cream
1C freshly grated Parmesan cheese
9 Lasagna noodles, cooked and drained according to package
Preheat oven to 400 degrees.
In a large skillet over medium heat, warm oil. Ass onion and garlic and saute until tender. Stir in tomatoes, tomato sauce, basil, oregano, sugar, salt, and pepper to taste. Bring to a boil, reduce temperature to low, and simmer, uncovered, 10 minutes. Remove from heat.
While sauce simmers, prepare spinach. In large saucepan over medium heat, cook spinach, covered, in and inch of water until wilted. Drain well, squeeze dry and chop. In a medium bowl mix ricotta, 1 1/2C of mozzarella, sour cream, cooked spinach and 1/2C parmesan.
Spread 1C of tomato sauce in a 9 by 13 inch lightly greased pan. In layers, add 3 noodles, one third of spinach cheese mixture, and one third tomato sauce. Repeat layers 2 more times, ending with tomato sauce. Sprinkle remaining mozzarella and parmesan on top. Bake uncovered, for 45 minutes. Let stand 10 minutes and serve.
This is my favorite vegetarian lasagna recipe. For convenience I use frozen spinach and actually prefer the taste and texture. The sour cream may seems like a weird addition but it really makes a difference, you end up with a nice creamy filling.
Having a vegetarian daughter in a family of meat eaters requires a little bit of planning. Instead of relying on too many prepared freezer foods I try to make a least 1 big dish at the beginning of the week that she can eat.
This freezes very well. Just put in individual containers, I use gladware, and freeze them. Pop them in the microwave right from the freezer and cook until done. I start out at about 6 minutes and add to that.
Be sure to let your lasagna stand for at least 10 minutes! A lot of people don't and that leads to a melty mess. If you let it sit a bit you will end up with nice solid squares.
Recipe from The Big Book of Potlucks by Maryana Vollstedt
Sunday, October 08, 2006
Slow Cooker Sunday
BBQ Beef Brisket
5 1/2 pounds Beef brisket
1 3/4 cups Barbecue sauce -- smoke flavor
2 tablespoons Brown sugar
1 teaspoon Garlic salt
1 teaspoon Seasoned salt
2 teaspoons Pepper -- coarse grind
1/2 teaspoon Onion powder
1/2 teaspoon Dry mustard
2 teaspoons Worcestershire sauce
Combine all ingredients except brisket in a bowl. Add brisket and turn to coat well with barbecue sauce. Marinate 3 to 4 hours, or
overnight in refrigerator. Place brisket in slow cooker, cover and cook on low for 9-11 hours; or high for 5-6 hours.
Sunday has become slow cooker day in the house. I work during the day but get home early enough for dinner. Tonight I did a beef brisket. I was a little worried because it's such a tough cut of meat and I wasn't sure how well it would cook up. It's one thing when you are home cooking in the oven, you can check it. When you aren't home there's no checking.
This came out wonderful though. It was pretty tender and spiced well. Next time I will add horseraddish to my bun because I like things spicier. There was also potato salad on the side which was quite good. I'll post a recipe for that one soon.
5 1/2 pounds Beef brisket
1 3/4 cups Barbecue sauce -- smoke flavor
2 tablespoons Brown sugar
1 teaspoon Garlic salt
1 teaspoon Seasoned salt
2 teaspoons Pepper -- coarse grind
1/2 teaspoon Onion powder
1/2 teaspoon Dry mustard
2 teaspoons Worcestershire sauce
Combine all ingredients except brisket in a bowl. Add brisket and turn to coat well with barbecue sauce. Marinate 3 to 4 hours, or
overnight in refrigerator. Place brisket in slow cooker, cover and cook on low for 9-11 hours; or high for 5-6 hours.
Sunday has become slow cooker day in the house. I work during the day but get home early enough for dinner. Tonight I did a beef brisket. I was a little worried because it's such a tough cut of meat and I wasn't sure how well it would cook up. It's one thing when you are home cooking in the oven, you can check it. When you aren't home there's no checking.
This came out wonderful though. It was pretty tender and spiced well. Next time I will add horseraddish to my bun because I like things spicier. There was also potato salad on the side which was quite good. I'll post a recipe for that one soon.
Laptop Lunch!
I got a new lunchbox. Part of the reason that I skip lunch is that I am too lazy to pack one and I don't like to spend too much money eating out. My friend Rachel found a group devoted to these on Flickr. Of course the minute I saw it I knew I had to have it.
One of my favorite parts of food is taking pictures. These are perfect for that. Plus it really encourages you to pack a lunch and for some reason healthier options seem right for it.
Yesterday was the first day I used it. It makes lunch fun! I mean really. It looks so pretty. There is a good bit of variety.
Yay bento!
One of my favorite parts of food is taking pictures. These are perfect for that. Plus it really encourages you to pack a lunch and for some reason healthier options seem right for it.
Yesterday was the first day I used it. It makes lunch fun! I mean really. It looks so pretty. There is a good bit of variety.
Yay bento!
Friday, October 06, 2006
This morning I worked on next weeks meal plan. It always takes me a lot of time. I'm a cook that is always trying something new. Each week, especially when it gets colder, I make one staple. This is something like pot roast or roast chicken. For the rest of the week I pour through my cookbooks looking for something new to try. I have a lot of cookbooks so this can take a lot of time.
It's fun though. I enjoy reading through recipes. I especially enjoy looking through Cooks Illustrated books and magazines. I get distracted by kitchen tips and product reviews, making lists of gadgets that I want to buy. Today it's chilly and rainy so my choices were things that are warm and comforting. Hopefully next week will not bring warm days.
Next week I am making shepherd's Pie, Roast Chicken and vegetables, Buffalo Chicken Chili, and Pork and Sauerkraut. I'm undecided on whether to use ground beef or lamb in the pie. I've never cooked with lamb before although I had it once and liked it. I'll probably let the prices at the grocery store decide.
So those are the recipes you can look forward to seeing next week.
It's fun though. I enjoy reading through recipes. I especially enjoy looking through Cooks Illustrated books and magazines. I get distracted by kitchen tips and product reviews, making lists of gadgets that I want to buy. Today it's chilly and rainy so my choices were things that are warm and comforting. Hopefully next week will not bring warm days.
Next week I am making shepherd's Pie, Roast Chicken and vegetables, Buffalo Chicken Chili, and Pork and Sauerkraut. I'm undecided on whether to use ground beef or lamb in the pie. I've never cooked with lamb before although I had it once and liked it. I'll probably let the prices at the grocery store decide.
So those are the recipes you can look forward to seeing next week.
Twice Baked Potatoes
Ingredients:
4 large Idaho baking potatoes, scrubbed clean
2 tsp olive oil
2 tsp kosher salt
6 slices bacon, cooked, drained, and crumbled
1-1/2 cups shredded Cheddar cheese, divided use
1/2 cup sour cream
1/4 cup chopped chives or green onions
Kosher salt, to taste
Freshly ground pepper, to taste
1/4 cup grated Parmesan cheese
Sweet Hungarian paprika (optional)
PREPARATION:
Preheat oven to 400 F.
Rub potatoes with olive oil and sprinkle with kosher salt. Prick in several spots with a fork. Place on a shallow baking pan 6 inches apart and bake until center is soft, 45 minutes to 1 hour.
When potatoes are cool enough to handle, slice each one in half lengthwise. Carefully scoop out the soft flesh, leaving 1/4-inch rim around the potato skin, and place flesh in a mixing bowl. Set skins aside to stuff later.
Mash the potatoes with a fork or masher (do not use a mixer). A few small lumps are good for flavor and texture, so do not try to get them perfectly smooth. Stir in bacon bits, 1 cup shredded Cheddar cheese, sour cream, chives, salt, and pepper .
Spoon or pipe mashed potato mixture into the potato skins and return to the baking tray. Sprinkle with reserved 1/2 cup Cheddar cheese, Parmesan cheese, and optional paprika. (May be made in advance to this point. Cover and refrigerate or freeze.)
Return to the 400-degree F. oven and bake about 30 minutes until potatoes are lightly browned and heated through.
Yield: 8 servings as a side dish
I tend to bake my potatoes in the microwave since it's faster. But when it's cold I got ahead and use the oven. I think they .o end up tasting much better, especially if you rub them with olive oil and salt.
It took my much longer to make these then I thought. But they are so yummy. I have a vegetarian in the family so I scoop some filling into hers before I add the bacon.
There's a simple broccoli cheese casserole in the background.
4 large Idaho baking potatoes, scrubbed clean
2 tsp olive oil
2 tsp kosher salt
6 slices bacon, cooked, drained, and crumbled
1-1/2 cups shredded Cheddar cheese, divided use
1/2 cup sour cream
1/4 cup chopped chives or green onions
Kosher salt, to taste
Freshly ground pepper, to taste
1/4 cup grated Parmesan cheese
Sweet Hungarian paprika (optional)
PREPARATION:
Preheat oven to 400 F.
Rub potatoes with olive oil and sprinkle with kosher salt. Prick in several spots with a fork. Place on a shallow baking pan 6 inches apart and bake until center is soft, 45 minutes to 1 hour.
When potatoes are cool enough to handle, slice each one in half lengthwise. Carefully scoop out the soft flesh, leaving 1/4-inch rim around the potato skin, and place flesh in a mixing bowl. Set skins aside to stuff later.
Mash the potatoes with a fork or masher (do not use a mixer). A few small lumps are good for flavor and texture, so do not try to get them perfectly smooth. Stir in bacon bits, 1 cup shredded Cheddar cheese, sour cream, chives, salt, and pepper .
Spoon or pipe mashed potato mixture into the potato skins and return to the baking tray. Sprinkle with reserved 1/2 cup Cheddar cheese, Parmesan cheese, and optional paprika. (May be made in advance to this point. Cover and refrigerate or freeze.)
Return to the 400-degree F. oven and bake about 30 minutes until potatoes are lightly browned and heated through.
Yield: 8 servings as a side dish
I tend to bake my potatoes in the microwave since it's faster. But when it's cold I got ahead and use the oven. I think they .o end up tasting much better, especially if you rub them with olive oil and salt.
It took my much longer to make these then I thought. But they are so yummy. I have a vegetarian in the family so I scoop some filling into hers before I add the bacon.
There's a simple broccoli cheese casserole in the background.
Wednesday, October 04, 2006
Birthday Dinner
4 or 5 boneless chicken breasts
Kosher salt
Fresh ground black pepper
Southwest seasoning (chili powder, Mexican oregano, garlic powder, ground chipotles (smoked jalepenos), paprika, ground cumin and ground coriander)
Olive oil, to coat
2 1/2 tablespoons pine nuts
1 pound multi-colored farfalle pasta
12 ounces triple cream brie cheese
1 cup extra virgin olive oil
2 cups hand-chopped ripe Roma tomatoes
3 teaspoons chopped garlic
2 tablespoons hand-chopped Italian parsley or cilantro
6 large fresh basil leaves, roughly chopped
Pound the chicken breasts to even thickness with a meat mallet to cook evenly. Season both sides of the chicken breasts with salt and pepper. Sprinkle southwest seasoning on both sides of chicken. Lightly coat with olive oil. Grill chicken over coals with mesquite or hickory chips added. (In metal tray if using a gas grill). Rotate chicken a quarter turn after a few minutes to add grill marks. Turn chicken over after about 5 to 7 minutes and grill the other side the same way. When chicken is done (moist and tender) take off the grill and let rest.
Bring a large pot of slightly salted water to a boil for the pasta. Add pasta and cook until it is al dente. Keep cooked pasta covered and warm in a slight bit of its water. In a small, ungreased frying pan, toast pine nuts until they are golden brown. Key - Do NOT burn the pine nuts or the entire dish will taste bitter. Cut the outer covering (rind) off the brie. Throw away the rind and set the cheese aside. Heat a large frying pan to medium-high heat and add all of the olive oil. After 30 seconds or so add the tomato, garlic, parsley/cilantro and basil. Let this saute for about 1 minute. Key - have all of the ingredients ready and next to the stove because this sauce works fast! Add the brie and toasted pine nuts. Toss or slowly stir over low heat for two minutes or until the cheese is completely incorporated into the sauce. You should have a medium thick sauce with a beautifully rich pink color with splashes of green. Drain the remaining water off the pasta in a colander. Place a nice portion of pasta on a decorative plate. Chop the chicken breasts on a bias and place on top of the pasta. Ladle a fair amount of the brie sauce over the chicken and pasta.
My sister made this for my birthday and it is divine. She does not grill the chicken, does it in a pan instead. I'm sure it would be very good grilled if you are able but a pan does just as well.
From Food Network
Kosher salt
Fresh ground black pepper
Southwest seasoning (chili powder, Mexican oregano, garlic powder, ground chipotles (smoked jalepenos), paprika, ground cumin and ground coriander)
Olive oil, to coat
2 1/2 tablespoons pine nuts
1 pound multi-colored farfalle pasta
12 ounces triple cream brie cheese
1 cup extra virgin olive oil
2 cups hand-chopped ripe Roma tomatoes
3 teaspoons chopped garlic
2 tablespoons hand-chopped Italian parsley or cilantro
6 large fresh basil leaves, roughly chopped
Pound the chicken breasts to even thickness with a meat mallet to cook evenly. Season both sides of the chicken breasts with salt and pepper. Sprinkle southwest seasoning on both sides of chicken. Lightly coat with olive oil. Grill chicken over coals with mesquite or hickory chips added. (In metal tray if using a gas grill). Rotate chicken a quarter turn after a few minutes to add grill marks. Turn chicken over after about 5 to 7 minutes and grill the other side the same way. When chicken is done (moist and tender) take off the grill and let rest.
Bring a large pot of slightly salted water to a boil for the pasta. Add pasta and cook until it is al dente. Keep cooked pasta covered and warm in a slight bit of its water. In a small, ungreased frying pan, toast pine nuts until they are golden brown. Key - Do NOT burn the pine nuts or the entire dish will taste bitter. Cut the outer covering (rind) off the brie. Throw away the rind and set the cheese aside. Heat a large frying pan to medium-high heat and add all of the olive oil. After 30 seconds or so add the tomato, garlic, parsley/cilantro and basil. Let this saute for about 1 minute. Key - have all of the ingredients ready and next to the stove because this sauce works fast! Add the brie and toasted pine nuts. Toss or slowly stir over low heat for two minutes or until the cheese is completely incorporated into the sauce. You should have a medium thick sauce with a beautifully rich pink color with splashes of green. Drain the remaining water off the pasta in a colander. Place a nice portion of pasta on a decorative plate. Chop the chicken breasts on a bias and place on top of the pasta. Ladle a fair amount of the brie sauce over the chicken and pasta.
My sister made this for my birthday and it is divine. She does not grill the chicken, does it in a pan instead. I'm sure it would be very good grilled if you are able but a pan does just as well.
From Food Network
Tuesday, October 03, 2006
Fall food
Meatloaf
2lbs ground beef(go with lean)
1 small onion, finely chopped
1/2C Ketchup, I use Heinz
2TBS brown sugar
1/2tsp dry mustard(or 2 tsp regular mustard)
1TBS Worcestershire Sauce
1tsp salt
1/4tsp black pepper
1 egg
1C seasoned bread crumbs
Preheat oven to 350. Place all ingredients in bowl and combine with hands(it really works best that way). Shape into loaf pan and bake 1 hour.
Mashed Potatoes
2lbs yukon gold potatoes, peeled and cut into chunks
2tsp salt, additional to taste
1/4tsp pepper
5TBS butter, cut into pieces, additional to taste
1C heavy cream or whole milk...I go with the cream
Place potatoes in large pot with 1tsp salt and enough water to cover. Cook over high heat until potatoes are very tender, 20-30 minutes.
Drain potatoes. Add butter, cream and remaining salt and pepper. Beat, mash, whip rice until fluffy and yummy. Season to taste.
The green beans were canned because I was feeling lazy.
Completely yummy lump of meat. I suggest doubling the potatoes because we eat a ton here. Leftover meatloaf makes a very delicious sandwich.
from Cooking Fundamentals by faith Heinauer
2lbs ground beef(go with lean)
1 small onion, finely chopped
1/2C Ketchup, I use Heinz
2TBS brown sugar
1/2tsp dry mustard(or 2 tsp regular mustard)
1TBS Worcestershire Sauce
1tsp salt
1/4tsp black pepper
1 egg
1C seasoned bread crumbs
Preheat oven to 350. Place all ingredients in bowl and combine with hands(it really works best that way). Shape into loaf pan and bake 1 hour.
Mashed Potatoes
2lbs yukon gold potatoes, peeled and cut into chunks
2tsp salt, additional to taste
1/4tsp pepper
5TBS butter, cut into pieces, additional to taste
1C heavy cream or whole milk...I go with the cream
Place potatoes in large pot with 1tsp salt and enough water to cover. Cook over high heat until potatoes are very tender, 20-30 minutes.
Drain potatoes. Add butter, cream and remaining salt and pepper. Beat, mash, whip rice until fluffy and yummy. Season to taste.
The green beans were canned because I was feeling lazy.
Completely yummy lump of meat. I suggest doubling the potatoes because we eat a ton here. Leftover meatloaf makes a very delicious sandwich.
from Cooking Fundamentals by faith Heinauer
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