Archive for April, 2009

I know that meatloaf can be stuffed so I wanted to come up with a recipe that was uniquely my own. It did not turn out quite as expected as the top split open exposing the stuffing… so next time maybe it would be best to just leave the stuffing open and not cover with the meat. But it was still very very good!
We ate a bit late tonight as we drove to the airport late this afternoon to pickup  tickets for a weekend trip to New York City planned for the first part of June. The tickets were free travel vouchers from an airline error last year and only good for 1 year so we did not want them to go to waste  
Serves 6

Meatloaf:

• 2 lb ground beef
• 1/2 onion, finely minced
• 1 egg
• 1 C bread crumps
• 1 tsp salt
• 1 tsp pepper
• 1 egg for eggwash

Potato Stuffing:

• 1 1/2 C mashed potatoes
• 1/2 C sauteed onions
• 1 tsp Lawry’s Seasoning salt
• 1/2 C shredded cheddar cheese
• 1/2 C frozen peas

Do this:
Add all ingredients for the meatloaf in a large bowl and work with hands until well mixed.
To warm mashed potatoes (or warmed leftover potatoes) add the stuffing ingredients and blend.
Shape the uncooked meat loaf in a large cake pan or casserole dish with your hands into a hollowed out “football stadium” shape. Fill with the potato mixture, bring up the sides of the meat and close the top seam and then the ends so the meat completely seals the stuffing – or leave open.
Bake 375º for 75 minutes or until browned and juices run clear.

Sauteed onions and seasoning salt

Peas and shredded cheese for stuffing

Hollow out meatloaf into a football stadium shape

Place potato stuffing in the meatloaf and seal

Brush meatloaf with beaten egg on top and sides

Bake meatloaf for 75 minutes at 375º

Fried apples with dark syrup and cinnamon

The meatloaf split while baking but was still mighty good!

 A nice no stress easy meal for a Tuesday night with fried flounder and a creamy dill sauce. New potatoes seem to go so nicely with fish and by sprinkling fresh dill or parsley on the tops of the potatoes makes them really special.  

Ingredients:
Serves 2

• 2 portions of thawed or fresh flounder
• 3 T margarine
• chopped parsley
• flour
• Lemon Dill Sauce

Lemon Dill Sauce:

• 1/2 C Creme Fraiche
• 1/4 C mayonnaise
• 1-2 tsp fresh lemon juice
• 1/4 tsp white pepper
• 1-2 tsp dried Dill
• 1/4 tsp garlic powder (unsalted)

Do this:
Combine all ingredients for the sauce in a small bowl using a wire whisk to blend. Refrigerate until ready to use.
Flour both sides of flounder and fry in margarine until both sides are browned on medium-low heat. Sprinkle tops of fish with chopped parsley, salt and pepper to taste. Serve with Lemon Dill Sauce, boiled new potatoes and a salad.

Fry floured flounder in margarine until brown

Boiled and peeled New potatoes

Serve with lemon dill sauce, boiled new potatoes and a salad

This was our supper tonight and it was just full of flavor and the beef extremely tender. It had an extra kick with the addition of the crushed red pepper. If you would like it hotter – add 2 tsp. of crushed red pepper to the marinade - your choice.
Recipe adapted from Swedish food blog Kryddburken

Ingredients:
Serves 6

• 2 lb. Sirloin steak cut in thin strips
• Marinade
• 2 C water
• 1 zucchini cut in thins strips
• 2 carrots cut in thin strips
• 3 spring onions, sliced
• 1 can water chestnuts
• cooked rice (Jasmine)

Marinade:

• 3/8 C soy sauce
• 1 C water
• 1 T Teriyaki sauce
• 1 T vegetable oil
• 1 T Balsamic vinegar
• 2 T light brown sugar
• 1/2 tsp minced garlic (Spice World)
• 1 tsp crushed red pepper
• 1 T lime juice
• juice of 1/2 orange

Do this:
Place thin strips of sirloin in bowl with marinade and mix, cover and place in refrigerator overnight.
Cook meat and marinade in dutch oven on medium heat and reduce liquid to almost evaporated then add the water, onions, carrots and zucchini. Simmer for 20-25 minutes uncovered. Add sliced water chestnuts last few minutes. Serve with rice.
To make a nice presentation with the rice, fill a 1 cup custard cup or measuring cup with the cooked rice pressing it in gently and then flip it over onto plate.

Reduce the marinade to almost evaporated

Add the vegetables and simmer for 20-25 minutes