Tag Archives: simple

Meatloaf….the Ultimate Comfort Food

Meatloaf. Is. The. Bomb.

It is like breakfast hash for me. Easy. Delicious. Basic but can be “fancy”. Reliable. One of my faves.

My mom made meatloaf A LOT. I don’t know if my dad just loved meatloaf or it was super affordable or it was easy with 3, then 4 kids…or all of the above (though I lean to #1).

I did a turkey meatloaf and added a bit of ground beef for flavor.

1 lb ground turkey

1/2 ground beef (I honestly thawed burgers, so I think at least 85/15 would be good)

1 egg

1/2 cup coconut flour

2-3 minced garlic cloves

S&P

3 shredded carrots…my mom ALWAYS added shredded carrots and I do it every time…

1 cup thawed frozen spinach, squeezed/drained

2 T dried minced onion…could use fresh chopped onion, about 1/4 cup

1 t lemon juice

Mix together and bake on 350° for 25-30 minutes.

I ate it the next day for lunch with cauliflower/potato mash and roasted broccoli (which IS my new jam)

#whole30 #clean #easy

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Let’s start with a basic, easy whole30 recipe

As I have said before, I am eating about 90/10 whole30 right now. I am eating cheese occasionally, drinking some beer, a little wine, and some malt seltzers, and snacking here and there on tortilla chips….

However, I have kept my breakfast whole30 about 99% of the time by making stuff for the week, coconut milk in my coffee, and half an avocado most mornings.

I do this because I have come to realize how important breakfast is AND I feel so much better starting the day that way…and prepping this is super easy for both Wes and I to grab 2-3 in the AM, saving us money and getting us going.

I didn’t buy tons of stuff at Aldi today since the holidays and travel are coming, so I went with basics tonight.

I did buy a pack of prosciutto (for $2.99) and it is 6 pieces I cut in half to make 12 cups. Line that in a muffin tin. Mine is from Pampered Chef and is the bomb…also good for brownies (not whole30, but made for friends and my 3 and 5 year old). Preheat oven to 350°.

Next I cooked half a red onion, chopped; 4-5 sliced baby bella mushrooms; 10-12 quartered cherry tomatoes; 2 cups fresh spinach, chopped up in about 1 T avocado oil and added some S&P, granulated garlic, and dash of fish sauce or lemon juice for unami!

Mixed that with 9 eggs…I have found that 9 makes a good dozen muffins…if you want to make 2 dozen muffins, I would double my ingredients and add another 9 eggs (and buy another pack of prosciutto, of course).

You can also add other veggies (chopped peppers, chopped broccoli or cauliflower, sliced brussel sprouts, sun dried tomatoes…but this was what I had. Poured that into the muffin tin and put in the oven for about 30 minutes or so.

Bake, let cool, and store in a plastic container and then you can grab some in the AM and reheat for about 30 seconds in a microwave and get your day moving!

Have I mentioned I love the Crock Pot?

A crock pot is a superb invention.  These things have been around since the 70’s (natch) and have been making life simple for all of us for 40+ years!

I took Dolores to the Buford Highway Farmer’s Market when she was here about 2 weeks ago.  While I heart YDFM, this other market has an ENTIRE European Section complete with deli and bakery AND they have Curry Ketchup for currywurst, which is a magical delight I ate my weight in in Germany.

So – the meat here is lots of specific cuts to Korean and Latino and Asian and European cuisines and they had stew beef which was gorgeous AND cheap – so I bought 2 packs to freeze.

Took the stew beef and cut it into about 1-2 inch cubes and coated them in plain flour, so there would be a ‘thickening agent’ in the crock pot, and put them in the pre-heated crock pot with about 1 T of olive oil and about 3-4 crushed garlic cloves.

 

 

 

 

Then I put in about 4 cups of chicken stock, 1 cup red wine, S&P, 4-5 thickly sliced peeled carrots, 4-5 large diced red potatoes potatoes (skin on), and 1 onion (chopped large), covered it and let that cook overnight (about 8 hours) on LOW.

 

 

 

 

 

When it was done in the AM (and it smelled SO GOOD to wake up to!) I stirred in about 1/2 cup of sour cream (you could also use plain yogurt), tasted it, added a bit more S&P and let it cool while I got ready for work and put it in the fridge for later for dinner.

 

 

 

 

 

For you vegetarians out there, you could just do the veggies and vegetable stock for about 2 hours on low and still add some yogurt or sour cream to have some good ‘stewed’ vegetables.

Seems odd to have stew in the summer, but I think ANYTHING made in the crock pot makes life easier and it just SO HAPPENED I didn’t get home until about 7:15 from work, so a dinner that was already prepared was super convenient!

I am a genius!

OK – maybe not a ‘genius’ but I figured something out that I think is pretty helpful when making certain items.

I worked Saturday and we have various, sporadic, welcoming ‘grill and courtyard’ areas around my property that are ‘first come, first serve’ and were ALL being used.  GREAT sales tool when you are touring but a HORRIBLE reminder that you are working on a Saturday, are STARVING b/c you had no lunch break, and  a bad reminder that you would love to actually leave work @ 5 instead of closer to 6 to get to a place to MEET YOUR FRIENDS or family to have a yummy burger and a beer  and enjoy the outdoors like you witnessed so many others doing earlier that day!

Wes texted me and asked, “hey, how about grilling out”,  GENIUS of him to recognize that it was a perfect day for that!  He went to the store and got meat and buns and tomatoes.

I got home and realized I didn’t have any bread crumbs or oatmeal to ‘bind’ the meat together with the egg whites (usually I use one whole egg, but all I had were whites, so that works too), so I looked in the pantry and found (da da DA) –

Joe’S Os (or CHEERIOS!)

I put them in a freezer bag and pounded them down (rolling pin, meat hammer, pot or frying pan) and then added them to the ground beef/scallion/garlic/balsamic vinegar/egg white/S&P mixture…mixed that up and made yummy burgers!

You could also use this for MEATLOAF – if you are out of breadcrumbs b/c who doesn’t have Cheerios??

*formed the burgers, cooked, and ate them – but no photos b/c we were HUNGRY! 🙂

Brussel Sprouts are little yummy cabbages

We LOVE, LOVE, LOVE Brussel sprouts in the Blanton house – which is ironic since I HATED them when I was little.  I remember my mom cooking them whole in the microwave and then me sitting at the table with my brother and sister (Jeff was a baby) while we had to finish and eat just TWO TO THREE brussel sprouts.  Needless to say, it would take all night, we would miss out on good 80s TV, and have to go to bed shortly after consuming 2-3 cold, soggy brussel sprouts – YUCK!

I worked at La Tavola a few years back and we had brussel sprouts there that inspired me to make them like this at home.  They have become a staple and I make them when we are around family and have passed the recipe on to family and friends as well.

Take about 1lb brussel sprouts and cut off the bottom ‘stem’ portion and then slice each one into about 4-5 slices, peeling off any bad layers.  Heat 1T olive oil or canola oil in a non-stick saute pan **you can also cook about 2-3 slices bacon in a pan, remove the bacon to cool and crumble to toss back in, and cook them in that bacon grease – LT uses pancetta, also good!  Put in the sliced sprouts and cook, tossing every 2-3 minutes, until they are almost all caramelized and browned.  You may have to add a bit more oil to the mix during the cooking.  Add in about 1/2 cup sliced sun dried tomatoes (do we know how to ‘plump’ them if they are dry?  if not, contact me!), 1-2 cloves minced garlic, and S&P to taste.

When they are a little more soft and all caramelized in about another 5-7 minutes, serve!  We had them last night with parsley red potatoes and tilapia – YUMMO!

I have 270+ followers?!?!

I was just messing around on my blog tonight and adding a little ‘Yelp’ review button so people can see my restaurant, etc. reviews over there and I was shocked to discover I have that many followers to my blog!  Super excited am I!!!

I am going to have to get more serious as I see that my little blog-that-could which I started to give recipe tips to my friend Jenny now far more readers that I expected.

Tonight, BTW, I made more Slap Yo Mama Chili in the Crock Pot – Winter is just made for Crock pots – don’t you think?  It was raining today and chilly outside and this just seemed like the thing to do.

Refresher on recipe –

1 T olive oil with 3-4 minced garlic cloves, 1/2 chopped red onion, 1t curry powder, 1T slap yo mama spice, 1t cocoa powder, dash S&P, pinch of crushed red pepper, 1T balsamic vinegar – let that all cook and get hot for a little bit and then add 1 lb ground beef (87/13 works great) until it starts to change color and then 1 can each of Northern White Beans and Dark Kidney Beans (both drained AND rinsed) along with about 1/2 cup stock – I used homemade veggie – and 1 LG can each of tomato sauce and petite diced tomatoes

Let that all cook for about 2-3 hours on high and 1-2 hours on low and then serve – YUM!

We had this for dinner and you can always (just like my husband, Wes) add some sriacha sauce for extra heat or sour cream or yogurt to minimize the hot.

Babi’s yummy Banana Bread

Had some unsightly bananas the other day and thought I would use them to make banana bread – so called my mom to get my Babi’s recipe. (that is pronounced buh-bee)  *Also – another reason to use my spiffy new food processor!

Mix 3 mashed bananas with 1 cup sugar

Add 2 cups flour, 1/2 t salt, and 1 t baking soda and then add 2 eggs, 1/2 c oil (mom suggested olive oil), 1/2 cup nuts

Bake at 350 degrees for one hour – I used a square brownie/cake pan

YUM!