Shawn L. Bird

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meatloaf October 22, 2011

Filed under: Recipes — Shawn L. Bird @ 6:41 pm
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I made the best meatloaf I’d ever made and so I preserve here the recipe for future reference. As usual, all measurements are approximate, as I throw together meals with some casualness!

In your blender, puree one large (4″ diameter) onion, 2 stalks of celery, 1/2 can cream of mushroom soup, and the liquid from a 10 0z can of sliced mushrooms.

Pour the puree into a large frying pan and simmer 4 or 5 mins.

In a large mixing bowl, break up one kg  (2+ lbs) of lean ground beef, pour the puree over, and stir, add 2 eggs, the canned mushrooms, seasoning salt, parsley, majoram, black pepper, garlic flakes (say 1/2 tsp of each spice), add bread crumbs to get a firm consistency- about a cup to 1.5 c-

Oil a 9X12 pan.  Form 3 loaves and place them short ways in the pan, 2 against the sides, one in the middle, so there is about 1-2″ between them.  (Each will be about 9X3)

Bake, covered in foil, in a 325 F oven for an hour.

Add 1/4 c of milk to the remaining 1/2 can of mushroom soup.  Mix well.

Remove meatloaves from oven, and baste each liberally with the soup mix.  Return to oven to bake for another 30-45 mins uncovered.

These are flavourful and moist.  I served 4 with one loaf, one went into the freezer, and one went into the fridge for leftovers. Very good in sandwiches!

I baked russet potatoes to go along with these.  I put a skewer through the centre of each potato, and placed it directly on the rack.  They were added a few minutes after the loaves went in, so they were baking about 90 mins total.

 

Roast everything dinner May 17, 2010

Filed under: Recipes — Shawn L. Bird @ 12:24 am
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Roasting dinner

A few years ago in Martha Stewart’s Everyday Food magazine I came across a recipe for roast zucchini. It involved dicing zucchini and onion, tossing them in olive oil and rosemary and roasting for 20 mins. The results were so tasty that it occurred to me that I could use the same method for a lot of foods, and our roast dinner routine became established.

I vary the recipe every time depending on what I have in the house, but the basics are that the food should be in 1” or 2 cm cubes, tossed in a couple tablespoons of olive or canola oil, and spread out on a cookie sheet to roast at 425 degrees for 20-25 mins. I have a convection oven, but a regular oven works as well.

I almost always use a diced onion with whatever other meats and vegetables I’m mixing and for one pan (serves 3 adults or 2 adults, 2 kids) I have about 4 cups of raw meat and/or vegetables that I toss in a mix of spices or a sauce.

Spices to mix and match: 2 garlic cloves, 1 tbsp French onion soup mix, 1 tbsp chicken or beef bouillon powder, ½ tsp of black pepper, onion powder, curry, basil, dry mustard

Sauces to consider (1/4 to 1/3 c): assorted prepared barbeque sauces, Italian or Ranch salad dressing, curry sauces

Meats: chicken breast, smokie sausage, pork or beef stewing meat, meat balls

Vegetables: onion, zucchini, potato, red pepper, green pepper, button mushrooms, carrot, parsnip, yam, turnip

I have tried broccoli and cauliflower, but the little flower tips tend to burn.

Tonight I mixed up meat balls, laid them out on the pan, tossed potatoes in BBQ sauce and poured them into the pan around the meatballs. Last week we loved diced smokies, onion, yams and carrots. Yummy!

Let me know what you try and how it turns out!

 

 
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