Well, I'm back in the kitchen as the new recipe of the week and my last blog entry will show. I'm smashing ahead with more. Also, one day a week there will be out takes from my life in food.
Meatloaf for Fall
This recipe is a technical goodie in that it is gluten and lactose free as most of the new recipes will be. Tell your friends who need such recipes or serve it to them when they come by.
This recipe makes good use of kale which will thrive right through the cold weather. It can be seasoned in a rather Italian fashion with pignolis or a more Asian version with sesame oil , ginger and even green curry paste.
1/4 cup olive oil or sesame oil
1 pound kale cut across into thin strips (3 to 4 cups)
1/2 pound onion in 1/4-inch dice (about 2 cups)
1 pound ground chuck
2 tablespoons wheat-free soy
1/4 cup pignoli
1 1/2 tablespoons turmeric
2 tablespoons peeled and grated ginger
1 tablespoon Thai green curry paste
Complete this step at least a half hour before baking the meat loaf . It can be done a day ahead. Heat the chosen oil in a pan large enough to hold the kale and the onions. Add them and the the turmeric if making the Asian version. Stir and toss over high heat for five minutes and then reduce heat to medium and cook for two hours stirring from time to time. If it seems to be getting too dry, add a little water. At the end of cooking, bring to a boil if there is any remaining liquid. Allow to cool for at least a half hour. Preheat oven to 350 F. with the rack in the upper third.
Be a child; with your hands scrunch together the meat and the cooked vegetables, the soy and the pignoli or remaining seasonings of choice.
Preferably in a non-stick roasting pan or one just slicked with oil, form the meat mixture into a flat rectangle about ten inches by six inches. Make sure that the sides of the rectangle are pushed away at least a half inch from the sides of the pan. Smooth the top. The pan can be small. Bake the meat loaf for thirty-five minutes. With large spatulas remove to a serving platter. Any solidified juices in the pan can be spread on top of the loaf.
Cut across into one-inch wide slices. Serve as is or with tomato sauce for the nut version.
Serves six. If there are extras , it is good cold with ketchup.
Last of Summer Veggies
3/4 pound small yellow squash
3/4 pound fingerling or Chinese eggplants
1/4 cup olive oil
1/2 cup coarsely chopped dill
2 teaspoons lemon juice
Kosher salt to taste (about 2 teaspoons)
Ground pepper to taste
Cut calyxes from the eggplant and the ends off of the squashes. Slice all across into quarter-inch slices Heat oil in a saucepan. Toss in vegetables and stir and toss from time to time for fifteen minutes. Can be made ahead to this point. Just before serving, stir in dill, lemon juice and salt and pepper heating for about three minutes.
Serves six and is good cold if there are leftovers.