Feeds:
Posts
Comments

Posts Tagged ‘Beans’

We’ve been accumulating large amounts of ground beef in our freezer thanks to our meat CSA. In an effort to make a dent in our stash, I made a veggie-stuffed meatloaf. This was my first meatloaf making attempt (though not my first Meatloaf experience – I’ve been know to rock this at karaoke bars), and it wasn’t too shabby. I combined a few different recipes to come up with the following:

Veggie-Stuffed Meatloaf

For the meat layers:

2 lbs ground beef

2 small potatoes, grated

1 carrot, grated

1/2 an onion, chopped

3 cloves of garlic, chopped

2 tbsp rolled oats

1 egg

1 tsp each salt and pepper

2 tsp soy sauce

dash of Sriracha

For the veggie layer:

spinach and shitake mushrooms (or greens/mushrooms/etc. of your choosing)

For the top layer:

ketchup

Method:

(1) Preheat oven to 350 degrees.

(2) Combine all of the ingredients for the meat layers in a large bowl. When well-combined, put half of the mixture in a pan (I used an 8” square pyrex).

(3) Top with a few handfuls of spinach and chopped mushrooms (I’d say I used half a bag of spinach and a whole container of mushrooms).

(4) Put the remaining meat mixture on top of the veggies. Brush desired amount of ketchup on top of the meat. Bake for 45 minutes.

(5) Enjoy this:

006012

I think that next time I will use a larger pan so that I can add more veggies. The spinach shrunk considerably (as it is wont to do), so there wasn’t quite as much roughage as I was hoping for. All in all, though, not bad for a first meatloaf!

Hope everyone’s having a fabulous labor day! Enjoy the day off if you’ve got it. 🙂

Advertisements

Read Full Post »

… make a bean dip and a frittata.

It was a British-isles-type of cool, grey, wet day yesterday, so I mostly hunkered down with tea and books. The little time I spent in the kitchen yielded this:

002

The green one is a bean dip similar to this one. One cup of white beans, a giant bunch of basil, the juice of one lemon, a few glugs of olive oil, a clove of garlic, and some s&p played in the food processor for a few minutes. The white one is a slice of lactose-free muenster, crumbly from being frozen and thawed. Mmmm.

Dinner was inspired by this post at Tea & Cookies. We had a whole lotta amaranth leaves and kale on their way to spoilage and some CSA bacon leftover from Friday’s dinner, which was these amazing BLTs minus the L because we ate our two heads in two days (woohoo huge salads!):

002

So we sauteed up our CSA potatoes, leeks, amaranth leaves, and kale along with our fabulous bacon, mixed them with 8 eggs and 2 slice of lactose-free muenster in a casserole dish, and baked them until we got this:

009

Frittata-tastic! This bacon is out of this world. It’s simply pork, maple syrup, and salt. No nitrates or nitrites, no frightening preservatives. Pure love. I was worried that our frittata would suffer from our failure to add any herbs, but the bacon and the cheese provided more than enough flavor.

It’s still cloudy, but I’m hoping the sun will pop out so I can enjoy it when I go running. Gotta get that natural vitamin D while I can! How is your weekend going?

And on a sidenote, is anyone else having trouble with google reader this morning? Nothing will load in mine, and it’s totally cramping my style.

Read Full Post »

After yesterday’s mugginess I thought that just maybe the first day of summer would actually feel like summer, but instead we woke up to grey skies, rain, and cold, gusty wind. It feels like October and it’s not supposed to get better any time soon. Gah. I’ve spent most of today in our big fat armchair with tea, scones, and books. I suppose life could be worse. 😉

We’re still working our way through our amazing produce and meat. I’ve been eating big fat salads, such as Thursday’s masterpiece, which accompanied me to school:

Arugula, lettuce, radishes, garlic chives, and parmesan (huzzah low-lactose cheese!) tossed with homemade balsamic vinaigrette. Nectarine and sweet sweet date roll (aka Larabar) on the side.

Arugula, lettuce, radishes, garlic chives, and parmesan (huzzah low-lactose cheese!) tossed with homemade balsamic vinaigrette. Nectarine and sweet sweet date roll (aka Larabar) on the side.

Trent kindly made stock from our leftover chicken carcass.

Liquid gold

Liquid gold

On Friday I left the house for a study date and karaoke party, and when I returned T had yet again performed culinary magic with our CSA collards, sausage, stock, and non-CSA beans:

Words fail me

Words fail me

We’ve made this dish before and it’s been great, but this time it was magical. The broth was outstandingly rich and flavorful, the sausage was tender and juicy, the collards were stellar. I’m running out of superlatives. When I finally got to eat it on Saturday I kept turning to T to exclaim about how amazing it was. The chef was duly flattered.

T has definitely been upstaging me in the kitchen lately, although I did manage to make another beautiful salad today. I forgot to photograph it, but it consisted of greens, figs, pistachios, garlic chives, parm, and a splash of balsamic and olive oil. Figs in salads = love. T got jealous and made one of his own, even though he’s usually not a big salad person.

After our salad adventure I lobbied for our first trip to Trader Joe’s. Since we’re getting all of our meat and most of our produce from CSAs now we mostly just need cereal, eggs, bread, and a few other staples, so I think it’s time we switch. T was filled with trepidation – we don’t know how the store is laid out! it will be crowded! it’s farther than Stop & Shop! – but he overcame his fears and off we went. When he saw how large the boxes of Barbara’s cereal are there (for $3.50!!), he was sold. We managed to get most of what we need this week (and a few things we didn’t *need* but that looked delicious) for about $75. That’s pretty good for us, especially considering a six pack of beer made its way into our cart. As did these:
005

and these:

007
Spicy and sweet. Yes!
And of course, last but not least, it’s father’s day. Happy father’s day Mr. Morgendorffer and Mr. Lane!

Read Full Post »