those meatloaf muffins were yummy

I made the pizza meatloaf "muffins", and they were great. I think I'll make a triple batch (so as to use two dozen-muffin pans) for the Sunday potluck. Yay!

Haves and Have Nots--the Well-Equipped Kitchen

A well-equipped kitchen is nice, but then there's superfluity. I spent a week this summer setting up a brand new Williams-Sonoma store (fun, physical work, nice temporary gig) and although I consider my kitchen well-equipped, almost half the stuff I didn't recognize, or hadn't even fathomed its possible existence.

My collection of kitchen wares is also limited by the space I have to store things in my little apartment that is deficient in cabinet space.

Here's what I don't have:

*Electric beaters. Yep, I mix batter by hand, because I refuse to use electricity when manual labor will do the job just as well. However, I sometimes put pudding in the blender, because the consistency is much better that way, and the pitcher is marked so I can measure the milk with it. I would never bother whipping my own cream (why would I when there's the spray can?), and prefer to get anything meringue from the bakery.

*A food processor. I think I might like one, someday, but I have zilch for countertop space. Grating, chopping, and slicing have to burn calories, right?

*Ice cream maker. Again, no room for it, but someday, I'd like to make avocado gelato, which sounds gross, but I LOVE avocados, perhaps too much.

*A dishwasher. This is bothersome, and makes Chris very sad, as it's his job to do dishes...and sometimes we let it slide for a couple days, which might make us bad people. We really need a dishwasher in the next place we live.


What I do Have:

(This is not a complete list, but the stuff I'm glad I have.)

At least four 9"x13" pans, metal and glass, because I make a lot of brownies, squares, etc. I am a church lady; providing baked goods is my mission from God.
*Several glass baking pans, in various sizes 8"x11", 9"x9", and many more
*Loaf pans, at least 2
*Countless cookie sheets
*A grill pan for stovetop use We threw out our Foreman grill because the hinge broke and the model we had was not the removable-plates model, so it was a bother to clean.
*A large non-stick skillet, which has an endearing cow-spot pattern on the outside.
*A saute pan, which is like a frying pan, but deeper and with a lid. (Mine is stainless steel with a glass lid, which is nice, to see what's cooking.)
*A crockpot. Basic, inexpensive model from Wal-Mart, 3 settings, about 5 quarts, couldn't have cost me more than $25, removable inner crock for easy cleaning. I use it most for hot beverages at potlucks, such as mulled cider. (Throw 3-4 Celestial Seasonings Mandarin Orange Spice tea bags in with a gallon of cider and a couple cinnamon sticks, voila.)
*Glass measuring cups, 2 cup and 4 cup sizes Not only do I use these for their stated purpose, but these are great in the microwave. I use it to make instant macaroni and cheese because instead of dirtying a measuring cup and a dish, only one thing will need to be washed. (This is how one thinks when they don't have a dishwasher. Decisions are made based on the clean up they will entail.) Also, I make tea for two in the microwave using the 4 cup measure.
*Silicone spatulas. These are AWESOME. I have two of them, and will probably pick up another next time I'm at Christmas Tree Shop or Marshall's. These are melt-proof to 500F, stay in great shape (whereas cheap rubber will crack), and are an absolute godsend.
*Revere Ware. My mom got married in the 70's, when the bicentennial vibe was huge. What gift could be more fitting than cookware named after that silversmith who rode around warning that the British were coming? Revere Ware is still made, as a brand of World Kitchen, LLC, which now also licenses the brand Pyrex and makes their stuff in China--how patriotic. My Revere Ware set includes a small frying pan, 3 sizes of saucepan (I actually bought one of them at the Salvation Army, because it was a size the set from Mom lacked), and 2 stockpots, one big enough for a pound or so of pasta, the other almost twice the size. I have no clue why Mom wanted to part with such a great set. She went on to buy a pricey Cuisinart set that you're not supposed to use the HI burner setting with. It takes aeons to boil water that way. Oh well, my gain.
*Blender
*A coffee/spice grinder that doubles as mini-blender if you use the 2-cup pitcher attachment. It's cheaper to buy whole cloves and grind them than to buy ground cloves. (Whole spices can be found cheaply at Price Rite and ethnic markets.)
*A toaster. I bought it because it was cute and on clearance at Christmas Tree Shop. More often, if I am making more than 2 slices of toast or doing frozen waffles, I set the oven to 350F and use the pizza stone and it comes out perfect, evenly cooked.
*3 colanders. 1 large, for draining pasta, 2 small, for washing fruit, veggies, etc.
*Kitchen shears, 2 pairs These are highly underrated. Not just for snipping herbs or when you can't find your other scissors, these are great for so much more. I use mine to cut celery, which is easier than sawing through strings, and even to cut meat into strips. Holding and sawing through gooey raw chicken is a thing of the past!
*Box grater and hand grater (which also works as a zester)
*Chop Wizard I can cut a whole onion into tiny bits in less than a minute this way. I usually have to cut the onion in half first, but then one swift motion and we've got itty bitty bits. I've also done eggplant and other vegetables in it, as it makes dicing (the bane of my short attention span) more bearable. Chris isn't so enthusiastic about it, as it takes some effort to clean thoroughly (though less effort than chopping).
*Knives. Ginsu, bread, steak, paring, and a rather menacing-looking chef's knife.
*Set of 3 red plastic mixing bowls. A wedding gift from the Smiths, and I think of them every time I use them.
*Set of 3 microwave-safe glass bowls with plastic lids. I love these. They are pretty enough to put on the table. (Someday Chris and I won't eat dinner on a broken futon while watching TV, so this is a plus.) After dinner is over, I usually consolidate any leftovers. I can reheat them in these bowls, and the lids keep me from using foil or plastic wrap, which saves money and a little piece of the environment. (I don't remember the last time I actually bought plastic wrap. it might have been 2007. Maybe.)
*Oven mitts with neoprene palms. With the regular mitts I've had in the past, the spot between the thumb and palm was the first to get scorched through (it's where a cookie sheet would touch when one pulls it out of the oven), and I would get burned. These mitts are "puppet" style (make an imaginary sock puppet with your hand; that's how the thumb and palm align) as opposed to a "mitten", which helps some, but the neoprene, which is heat-resistant to 500F, saves the day and my hands.

Most of what I have came from hand-me-downs, Wal-Mart, Target, Christmas Tree Shops, Marshall's, and other discount places. I think that's where my family probably went for my wedding gifts. (Good for them! Smart shoppers!) A well-equipped kitchen isn't one chock full of obscure gadgets from a high-end retailer; it's one that has what you need to do what you want to do. That's what matters.

Pizza Meat Loaf "Muffins"

Ah, the treasure trove of women's magazines past that one finds in a doctor's office. That's where I found this recipe, in the January 1, 2008 issue of Woman's Day. I decided not to tear up a magazine that wasn't mine, so I scribbled the recipe down on the back of an envelope. (Which was full of coupons--what a thrifty shopper I am!) Ergo, this is a paraphrase version of the recipe. One aspect of this recipe that appealed to me was its small size and resulting short cooking time. I've had a hard time making regular size meatloaf, because it takes so long to cook and doesn't always cook evenly. After an hour I still have a strange pinkish half-raw spot, despite the rest of the loaf looking like charcoal briquette . I think this is tomorrow's dinner. I'll let you know how it came out. :)

Pizza Meat Loaf "Muffins"

Heat Oven to 375F

Coat 8 muffin cups with cooking spray

Using your hands, mix together:

1 ½ pounds lean ground beef
¾ cup seasoned bread crumbs
½ cup pizza sauce
2 eggs

Pack into muffin cups
Bake 25 minutes until cooked through
Top with pizza sauce
Sprinkle with shredded mozzarella and dried oregano
Bake 2 minutes to melt cheese

Serves 4.

The sandwich to have while history is being made (at least in my opinion)

Epicurious is like food-porn. So much delicious stuff that you'll never really have but the thought of which can make one drool like Homer Simpson in ecstasy.

Having found avocados for a mere $1 each at Price Rite, this week has been avocado fest for me. This is what I was eating while cozied up on the couch watching the inauguration.

http://www.epicurious.com/recipes/food/views/Bacon-and-Avocado-Sandwiches-109315

This is what the Epicurious recipe has in it (makes 2 sandwiches):

6 bacon slices
5 tablespoons mayonnaise
3 tablespoons chopped fresh chives
2 tablespoons chopped fresh dill
1 firm-ripe California avocado (8 to 10 ounces)
1 teaspoon fresh lemon juice
4 slices whole-grain bread, toasted
1/2 cup radish sprouts


The herbs get mixed with the mayo, and the lemon juice is to toss the avocado slices in, so they don't turn brown.


I made this with alfalfa sprouts instead of radish sprouts, and added a couple slices of red onion. Also, I used veggie bacon, "Smart Bacon" produced locally by Lightlife in Turners Falls, MA.

poached salmon

The website Simply Recipes is a great resource. I probably will never use their tutorial on how to make stock from chicken feet, but this is where I learned how to make poached salmon, something for which I am eternally grateful.

Poached Salmon Recipe
INGREDIENTS
1 to 1½ pounds salmon fillets
½ cup dry white wine (a good Sauvignon Blanc)
½ cup water
A few thin slices of yellow onion and/or 1 shallot, peeled and sliced thin
Several sprigs of fresh dill or sprinkle of dried dill
A sprig of fresh parsley
Freshly ground black pepper

Put wine, water, dill, parsley and onions in a saute pan, and bring to a simmer on medium heat. Place salmon fillets, skin-side down on the pan. Cover. Cook 5 minutes or to desired done-ness. Do not overcook. Serve sprinkled with freshly ground black pepper.
Serves 2-4.

Simply Recipes

I usually use scallions and no dill, and sometimes I add fresh spinach and capers to make Salmon Florentine.
Julia Child said to never use the "cooking wine" usually found near condiments and dressings in the grocery store, because it is loaded with salt. To sidestep alcohol sales laws, it is rendered undrinkable, and boy it is...one lame attempt at underage drinking thwarted. A trip to the package store and showing your legitimate ID are in order. We don't drink (or even like) wine, so we get the cheapest we can find for this, and a regular .75L bottle seldom sets us back more than 5 or 6 bucks, and we get no less than 3 recipes out of it.

What the heck do you feed vegans?

That was what I asked myself after I said I'd bake for the animal shelter's party. Lots o' vegans, because some people are consistent in their beliefs, while, for me, caring for cute fuzzy animals somehow works up an appetite for a steak dinner. I know, I suck. But here is what I made, and yes, they were actually good and not dry, like I feared they would be.
They were both also wicked easy to make.

Maple Wheat Rolls

1 1/2 cups warm water
3 tablespoons maple syrup
1 pkg. dry yeast
1/4 cup canola oil
1 1/2 cups whole-wheat flour
2 1/2 cups unbleached white flour
1 teaspoon salt
Oil for brushing

Directions:

1. In a large bowl, combine water and maple syrup. Add yeast and stir to dissolve. Cover and let sit until bubbly, about 5 minutes.

2. To yeast mixture, add canola oil, whole-wheat flour, 1 1/2 cups unbleached white flour, and salt. Stir until well mixed.

3. Generously flour a work suface with some the remaining flour and place dough on it. Knead dough, gradually incorporating remaining flour. The kneading will take 10 to 12 minutes. By the end of this time the dough should have a slight stick to it but not stick to your hands. Cover dough with an inverted bowl and let rise until doubled, 30 to 60 minutes.

4. Lightly oil an 8 by 8-inch baking pan. Divide dough into 16 equal pieces, shape into round balls, brush lightly with oil, and place in prepared pan. Cover and let rise until until doubled, 30 to 60 minutes.

5. Preheat oven to 400 degrees. Bake rolls until golden brown, 20 to 25 minutes.

These are perfect with a holiday meal, or any time.

Serves: makes 16 rolls

(Credit: VegWeb.com)


Vegan Cranberry Orange Nut Cookies
INGREDIENTS
1 1/2 cups whole-wheat pastry flour (barring an hour drive to Whole Foods, where the meep would I find that? So I improvised, and used 1 cup regular whole wheat flour and 1/2 cup white all-purpose flour, and it came out well.)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts
1/2 cup chopped dried cranberries
1 cup plus 3 tablespoons organic sugar, divided
1/2 cup smooth, unsweetened applesauce
1/4 cup light vegetable oil
1 tablespoon freshly grated orange zest
3 tablespoons orange juice

1. Whisk flour, baking powder, baking soda and salt in a large bowl. Stir in walnuts and dried cranberries.

2. Whisk 1 cup sugar, applesauce, oil, orange zest and juice in a medium bowl until smooth. Make a well in the dry ingredients and pour in the wet ingredients. Mix until well blended. Cover with plastic wrap and chill for 30 minutes.

3. Preheat oven to 350°F. Line a baking sheet with parchment paper.

4. Put the remaining 3 tablespoons sugar into a small flat-bottomed dish or pan. Roll the dough with floured hands (it will be very moist) into 1 1/2-inch balls, then roll in sugar to coat. Place 2 inches apart on the prepared baking sheet.

5. Bake the cookies until barely golden brown, 12 to 15 minutes. Cool on the pan for 1 minute; transfer to a wire rack to cool completely.

Yield: 2 1/2 dozen cookies.

Nutrition per cookie: 102 calories; 5 g fat (0 g saturated fat, 1g mono unsaturated fat); 0 mg cholesterol; 15 g carbohydrates; 1 g protein; 1 g fiber; 94 mg sodium; 24 mg potassium.

1 Carbohydrate Servings

Exchanges: 1 other carbohydrate, 1 fat

(Credit Care2.com)

Here, Fishy, Fishy, FISHY!!!!

(Does anyone else remember the Ernie and Bert fishing sketch?)

http://www.eatingwell.com/recipes/fish_casserole.html

"Grandma Ginger's Fish Casserole"


Makes 2 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

4 teaspoons extra-virgin olive oil, divided
1 medium onion, very thinly sliced
1/2 cup dry white wine
8 ounces Pacific cod (see Note) or tilapia, cut into 2 pieces
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
3/4 cup finely chopped whole-wheat country bread (about 1 slice)
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/2 cup finely shredded Gruyère or Swiss cheese

1. Preheat oven to 400°F.
2. Heat 2 teaspoons oil in a medium ovenproof skillet over medium-high heat. Add onion and cook, stirring often, until just starting to soften,
4 to 6 minutes. Add wine, increase heat to high and cook, stirring often, until the wine is slightly reduced, 2 to 4 minutes.
3. Place fish on top of the onion and sprinkle with thyme, salt and pepper. Cover the pan tightly with foil; transfer to the oven and bake for 12 minutes.
4. Toss the bread with the remaining 2 teaspoons oil, paprika and garlic powder in a small bowl. Uncover the fish; top with the bread mixture and cheese. Bake, uncovered, until the fish is just cooked through, 8 to 10 minutes.

NUTRITION INFORMATION: Per serving: 383 calories; 19 g fat (7 g sat, 10 g mono); 73 mg cholesterol; 15 g carbohydrate; 28 g protein; 4 g fiber; 337 mg sodium; 346 mg potassium.

Nutrition Bonus: Selenium (48% daily value), Calcium (35% dv), Zinc (20% dv), Magnesium (19% dv).

Exchanges: 1 other carbohydrate, 3 lean meat, 2 fat

1 Carbohydrate Serving


My Notes:
I usually use tilapia in this recipe, but pollock was fine too. Cheddar cheese is what I use, more often than not (because it's on sale so much that I always have some). I also double the bread topping, because we're just really into it.

Because we usually make this with a whole pound of fish, we transfer the onion mixture into a baking dish (8"x11"), then put the fish on top of that, and proceed with the recipe from there.

Recipes previously posted in my other blog

Here's a round-up of every recipe I posted in my other blog before I started this culinary-focused blog.

Rum is awesome--and so is salmon, and maple syrup...

http://www.epicurious.com/recipes/food/views/Roast-Maple-Glazed-Salmon-10808

First, you make the marinade:
1/4 cup maple syrup
1/4 cup rum (we used golden spiced rum)
2 tablespoons Dijon mustard

It calls for 2 pounds of fish, but I had a pound thawed from frozen, which was about to fall apart after floating in the boozy mixture for the prescribed 2 hours. Cook 450 degrees for 15 minutes on a cookie sheet lined with parchment.

I think this is my new favorite way to prepare salmon.


Maple syrup + poultry = YUMMY!!!!
Once more, proof that maple syrup is great on just about everything.

I did this with the cornish hens, like the recipe says, but I'd bet it'd a great way to do chicken thighs. (I seldom do breasts, because they cost more, and I love dark meat. More iron in it too. The parts of a bird that become dark meat are the muscles they use more, and thus get more blood flow to them.)
http://www.epicurious.com/recipes/food/views/2581

(So I don't infringe on copyright, I won't post the entire recipe But in case your connection is slow, or you're in a hurry...the glaze is 2TBSP maple syrup, 1 1/2 TBSP butter, 1 TSP Dijon mustard, and 1TSP dried thyme, melted together.)

I used brown deli mustard and it was good too. I probably used more than 2 TBSP of the syrup, but that's the best part, right? Margarine instead of butter worked fine too.


Heavenly Chocolate Chip Cookies
The best cookies ever, Maggie's cookies, Margo cookies, whatever you know may know them as
here they are ...

Heavenly Chocolate Chip Cookies (the name they bore in the St. Mary's ladies' guild cookbook)
1/2 cup softened margarine
2/3 cup shortening
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs
2 teaspoons vanilla
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1- 12 oz. package semi-sweet chips
Cream margarine and shortening until smooth. Beat in eggs, sugars, and vanilla; mix until well-blended. Gradually add flour, salt, and baking soda. When well-blended, fold in chocolate chips. Drop by rounded teaspoonfuls unto ungreased baking sheet. Bake at 375 F for 8 but no longer than 10 minutes. These cookies will be golden brown in spots. Even if they look underdone, do not cook them for longer than 10 minutes--they will settle into perfection. As a variation, these are also good made with white chocolate chips.

Faux Focaccia

I invented this on New Year's Eve afternoon, when Chris had been dismissed from work early (and hadn't had lunch). I always buy an absurd amount of crescent roll dough when it goes on sale and I always have coupons to bring the price down to something I find agreeable.

FAUX FOCACCIA

You will Need:

a cookie sheet
a package of crescent roll dough
olive oil
cooking spray (if you prefer to prepare the pan with that)
about 1-2 tablespoons Italian seasoning (I was sprinkling it right from the jar, so I'm guesstimating here. Adjust to your taste. If you don't have Italian seasoning, garlic powder, basil, oregano, thyme, and parsley are typically in Italian seasoning, so whatever you have of those should work.)
1/2-1 cup shredded mozzarella cheese (I used what I had on hand, but Parmesan, Romano, Asagio, Italian blends, would be good too, adjusting for the intensity of the cheese's flavor and to your taste)

Oil or spray the cookie sheet.
Unfurl the crescent roll dough and lay it flat on the cookie sheet.
Rub the surface of the dough with olive oil until evenly coated.
Sprinkle the herbs over the surface of the dough until evenly distributed.
Evenly cover the dough with the cheese.
Bake according to the package directions, 375F for 11 to 13 minutes.

P.S. Pillsbury now makes reduced-fat crescent rolls, and they are just as fluffy and delicious as the regular kind, but less greasy.