Easy Saucy Meatloaf

This is the simplest kid-friendly meatloaf I've ever made. I like to cook it divided in two loaf pans to maximize sauce coverage and to cut down on cooking time. Since it uses tomatoes rather than ketchup you can control the level of sweetness. The recipe here comes out quite sweet which is undoubtedly why it is so popular with my littles!

Another reason they like it is because it's a homogeneous brick of loaf. No bits of onion or herb or other non-meaty bits to pick out as my kids tend to do. I like to chop the onion, add it to the canned tomatoes, and then blend it together with a handheld stick blender before adding it into the meat mixture.



Easy Saucy Meatloaf
Inspired by this recipe

Meatloaf

• 1 1/2 to 2 lbs pounds ground beef
• 1 egg, beaten
• 1 small onion, chopped *(to hide the onions use a hand blender to puree them into the tomato sauce)
• 1/2 cup tomato sauce (or pureed canned tomatoes)
• 1 cup Italian (seasoned) bread crumbs
• salt and pepper to taste 

 Sauce 

• 1 cup tomato sauce (or pureed canned tomatoes)
• 2 tablespoons vinegar 
• 2 tablespoons Dijon mustard 
• 1/2 cup brown sugar 

 

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl combine the ground meat, egg, onion, 1/2 cup tomato sauce and seasoned bread crumbs. Season with salt and pepper to taste and mix well.
3. Press mixture into two loaf pans. Make a depression in the center and poke a few holes down the middle to ensure a good sauce coverage.
4. In a small bowl combine the remaining 1 cup tomato sauce, vinegar, mustard, and brown sugar. Mix together until sugar has dissolved and pour liquid evenly over meatloafs.
5. Bake in preheated oven for 30-45 minutes until cooked through.

 

Broccoli Soups

Mmmm broccoli soup. We all love it around here. Full of vitamins, easy to cook up, and many different ways to cook it. This winter I've tried three different recipes.

The simplest one I found is by Gordon Ramsay and the instructions are to 1) boil the broccoli, 2) drain and reserve the liquid, 3) puree the broccoli, adding in as much cooking water as needed to reach desired consistency, 4) season with salt and pepper to taste, drizzle with olive oil, 5) enjoy. You can fancy it up by pouring it into a bowl that has some goat cheese and walnuts waiting. Simple, delicious, and light.

The next recipe I tried is a rich Cream of Broccoli and Cheddar Soup. Because there's a roux it ends up having a thicker texture and makes for a hearty soup. This is the only one of the three that wouldn't work on a low-carb diet since there's a good amount of flour in it. I made this soup a few weeks ago and served it with a side of quinoa pancakes. The kids liked this one the best and it had the most mild broccoli flavor of the three. The other bonus is that it calls for cooked broccoli which makes it a great leftovers recipe if you happen to have some in the fridge.

Smooth Broccoli Cheddar Soup is the one I made most recently is my favorite at this point. It's kind of a mid-point between the two previous recipes. It boils up the broccoli along with a few other goodies in a broth, so there are more complex flavors than with the simple broccoli puree, and rather than a roux it's only made creamy by adding cheese and cream so not quite as heavy. I pureed it in my BlendTec on the soup setting which made it incredibly smooth as you can see from the photo.

And for all of these soup recipes, bacon always makes for an excellent garnish. There's really very little that bacon doesn't pair well with!

Cream of Broccoli and Cheddar Soup (with roux)

• 1/4 cup chopped onion
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 cups 2% milk
• 3/4 cup chicken broth
• 1 cup cooked chopped fresh or frozen broccoli
• 1/2 cup shredded cheddar cheese

Directions

1. In a medium pot, saute onions in butter until tender.
2. Whisk in the flour, salt and pepper until blended.
3. Gradually whisk in milk and broth.
4. Bring to a boil while stirring constantly; cook and stir for 2 minutes or until desired thickness.
5. Add broccoli, stirring until heated through.
6. Remove from the heat and stir in cheese until melted. (Don't put it back on the stove to boil after the cheese has been added or it will get a grainy texture.)

Smooth Broccoli Cheddar Soup (no flour)

Lightly inspired by Eating Keto

• 3 cups chicken broth
• 2 large broccoli bunches, chopped. (I peel the stems and chop them up as well)
• 1/2 medium onion, chopped
• 1 cup cheddar cheese, shredded
• 1 cup heavy cream
• fresh cooked bacon bits (optional)
• chopped green onions (optional)
• salt, pepper & garlic powder to taste

Directions

1. Combine chicken broth, broccoli and onion and bring to a boil. 
2. Turn down heat, cover, and let simmer for 15 min or until the veggies are soft.
3. Put everything into a blender and puree. Depending on the size of your blender container this might need to be done in a few batches. Try not to fill more than 1/2 full at a time. Alternately, take a handheld stick blender to your pot and blend until smooth.
4. Return the puree to the pot over low heat. Slowly add in the shredded cheese stirring until melted, and then add in the heavy cream. Heat until steamy; try not to let it boil since that can ruin the cheese. Season to taste with salt, pepper and garlic powder.
5. Serve topped with more cheddar cheese, bacon bits and/or green onions.

Pressure Cooker Chicken Curry

Another snowy day calls for another simple warm comfort food. This chicken curry is great because it uses ingredients that we keep in the house, and it can be made in the pressure cooker, so a total of about 45 mins from start to finish including prep time. An added bonus is that the leftovers can be easily packed up for lunches tomorrow.

This was a meal intended for everyone, so I followed the recipe without adding any extras to keep it at a mildly spiced level. Hubby added some hot curry powder to his serving to give it more kick, and for the kids I just served them the chicken pieces with a little sauce since they're not fans of cooked tomatoes or onion. And they definitely don't like their ingredients all mixed together. I ate my portion on sticky rice. 
 
 

Pressure Cooker Chicken Curry
Adapted from Yummy Tummy

• 3 tbsp vegetable oil
• 2 tsp fennel seeds
• 2 large onions, thinly sliced
• 2 tbsp ginger garlic paste (or 1 tbsp each of grated ginger & garlic)
• 1/2 tsp salt (or more or less, to taste)
• 1 tsp turmeric powder
• 2 tsp chili powder
• 2 tsp garam masala 
• 1 sprig curry leaves (or 2 dried bay leaves) 
• 4 finely chopped tomatoes, or ~1 1/2 cups canned tomatoes 
• 1 lb boneless skinless chicken, cut in 1-2 inch chunks (I prefer thighs for curry)

1. Heat oil in your pressure cooker pot. 
2. Add fennel seeds and heat until they crackle, it should take less than a minute if your oil is hot enough. 
3. Add onions and saute for 5 mins, stirring. 
4. Add ginger garlic paste and mix well.
5. Add salt and all the spice powders and mix well. (I like to measure these out ahead of time so that I can just dump them all in at once.)
6. Stir in tomatoes and curry/bay leaves and cook until the tomatoes have softened. 
7. Stir in the chicken pieces. 
8. Close the pressure cooker, heat to pressure, and then cook for 15 minutes. Use the natural pressure release method and let sit off the heat/unplugged. This should take about 10 minutes.
9. Serve with rice, potatoes or roti.

Lentils in Tomato & Polenta

Since getting my pressure cooker I've been making more legume dishes for weekday dinners because I can cook them up much more quickly than on the stove top or oven. There are a ton of great recipes at Hip Pressure Cooking's blog which have so far all turned out perfectly, and their lentil recipe is no exception!

This recipe has led me to discover that my kids actually like lentils! Go figure. I had assumed the kids wouldn't like them so never bothered to try. And because it's cooked efficiently, the flavors stay fresh and bright. Polenta is a side dish loved by all of us that goes really well with the lentils. I serve it warm for dinner, and then I let the leftover polenta set in a parchment paper-lined pan. 

After dinner, I assemble the leftovers into square lunch containers, layered lasagna-style. I put some lentils into my container, followed by a layer of sliced polenta, and repeat until I have a good serving size, ending with lentils so that the polenta doesn't dry up. It's great either cold or microwaved.

Lentils in Tomatoes --Pressure Cooker Recipe

from Hip Pressure Cooking

• olive oil
• 1 medium onion, chopped
• 1 stalk celery, chopped 
• 1 medium green pepper, chopped
• 14.5oz can of chopped tomatoes (~1.8 cups or 430ml)
• 1 tbsp curry powder
• salt & pepper
• 1 heaping cup of green lentils
• 2 cups water

1. Preheat the pressure cooker, add a splash of oil, and saute the onion, celery and green pepper.
2. When the veggies are softened, stir in the can of tomato, curry powder, and salt and pepper to taste.
3. Stir in the lentils and water.
4. Close and lock the lid, cook for about 15 minutes once pressure is reached. Time will vary depending on the lentils, apparently smaller lentils take longer to cook, but mine are always ready in about 15 minutes and they're what I'd consider standard sized green lentils (if there's such a thing!).
5. When the time is up, use the natural release method to open the pot which takes about 10 minutes. (Turn off the electric pot, or remove the stove-top pot from the heat).

Polenta

• ~4 cups chicken broth (this will vary depending on the coarseness of your cornmeal)
• 1 cup cornmeal
• 1 tsp salt (if using low/no sodium broth)
• 1 tbsp butter
• a handful of fresh grated Parmesan, Romano, or other similar cheese.

1. Bring the broth to a boil.
2. Slowly whisk in the cornmeal, reduce heat to low.
3. Simmer, stirring frequently, until the mixture is thickened and the cornmeal is tender, about 15 minutes.
4. Turn off the heat, add butter and cheese, and stir until melted. 

Green Day

It's a cold, damp, cloudy Saturday afternoon and half of our family has a bad case of the fevery sniffles. A perfect day for hubby to surprise us all with a few brand new healthy recipes made in our brand new blender! Today's green menu included Creamy Spinach Avocado Soup and Popeye Ice Cream.

One great feature of the blender is that it can blend so quickly as to actually heat up soups. Veggies out of the fridge with cold water out of the tap resulted in steamy soup in a single step! The texture of the soup was very smooth and creamy, the flavors blended together beautifully, and it was very, very garlicky (which is never a bad thing when you have a bad cold!). If you don't have a comparable blender I'd imagine that you might be able to use a good food processor to blend everything together and then heat on a stove top, but I haven't tried that yet.

For desert, hubby used another option on the blender to make some one-step ice cream. The blade spins more slowly on this setting in order to blend the ice with a minimal amount of melting. A main ingredient in the ice cream is fresh spinach which made it a vibrant green color! Other than for the color I wouldn't have guessed that there was anything different in the homemade ice cream than the traditional ingredients of vanilla ice cream. The kids called it 'icy green slime' and loved their portions!


These recipes are adapted from the BlendTec cookbook.

Creamy Spinach Avocado Soup


Makes 2 large bowls of soup


Ingredients:

• 1 1/2 cups water
• 2 cups spinach
• 1 avocado
• 1 stalk celery
• 1 tsp cumin
• 1 tsp dry red pepper flakes
• 2 cloves garlic
• pinch salt

Blend all ingredients until steamy on the Soup setting. Garnish with additional chopped spinach, mushrooms or red peppers.

Popeye Ice Cream

Ingredients

• 1/2 cup cream, half and half, milk or milk substitute
• 1 scoop protein powder
• 2 tbsp honey (or sweetener of choice)
• 1 cup spinach
• ½ tsp vanilla
• 4 cups ice

Place all ingredients into the blender in the order listed and secure lid. Blend on the Ice Cream setting. Serve immediately or store in freezer.

General Tao Chicken

What's your favorite Chinese take-out dish?

At our house General Tao's Chicken is loved by all. Now that I've learned how to make saucy crispy chicken (Lemon Chicken) and have the ingredients on hand to spice things up (Pad Thai), I figured it was a good time to go searching for a great General Tao's chicken recipe.

And I didn't just find a great recipe, I found a great recipe on a blog that is coincidentally running a contest that involves cooking the dish and then blogging about it! And here I am with a baby blog that's not even a month old, and itching to cook up some General Tao's Chicken! I love coincidences. And I love free stuff.  But even more importantly I loved the fact that I was participating in a 'Virtual Potluck' in celebration of Chinese New Year and of blogger Diana Kuan's new The Chinese Takeout Cookbook.

Now the contest rules don't say that I need to give the recipe a positive review, just that I need to cook it, take a snap of it, and blog about it. But here's the thing, it was an absolutely awesome dish! The flavors came out perfectly with the just the right balance of sweet and tangy with a mild level of spiciness. The recipe was so clear that my two kitchen helpers were able to measure out and mix all the ingredients without any issues. And the chicken turned out incredibly crispy before saucing it up.

It took us about a hour from start to finish to make the recipe, not rushing, since it was the weekend.  It could have been done in about half the time if I had prepped the marinade, sauce and chicken in advance, which makes it a reasonable meal for a weekday as well. Here's the yummy recipe that we followed with no changes (except that I used a regular stainless steel frying pan rather than a wok).


General Tso’s Chicken (or General Tao's Chicken)
by Appetite for China

Serves 4 as part of a multi-course meal, 2 to 3 as a main entree

• 1 pound boneless, skinless chicken thighs, sliced into 1-inch cubes
• 1 1/2 cups cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 cups peanut or vegetable oil for frying, plus 1 tablespoon for stir-frying
• 8 dried whole red chilis, or substitute 1/4 teaspoon dried red chili flakes
• 2 cloves garlic, minced
• 1 teaspoon white sesame seeds, for garnish
• Scallions, green parts thinly sliced, for garnish

Marinade:

• 1 tablespoons soy sauce
• 1 tablespoon Chinese rice wine or dry sherry
• 2 egg whites

Sauce:

• 1/4 cup chicken stock, or substitute water
• 1 1/2 tablespoons tomato paste
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon hoisin sauce
• 1 teaspoon chili paste
• 1 teaspoon sesame oil
• 1 tablespoon sugar
• 1 teaspoon cornstarch

1. Prepare the marinade: In a large bowl, combine the soy sauce, rice wine, and egg whites. Coat the chicken to the marinade mixture and let sit for 10 minutes.
2. Prepare the sauce: In a small bowl, combine the chicken stock, tomato paste, sugar, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and the 1 teaspoon of cornstarch. Stir until the sugar and cornstarch are dissolved. Set the sauce aside.
3. In a large bowl or deep plate, toss the 1 1/2 cups cornstarch with the salt and pepper. Coat the marinated chicken in the cornstarch and shake off any excess before frying.
4. Heat the 3 cups of peanut or vegetable oil in your wok until it registers 350°F on an instant-read oil thermometer. Working in 2 or 3 batches, add the first batch of chicken cubes and fry until golden brown on the outside and cooked through, about 4 to 5 minutes. Remove the chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.
5. Drain the oil into a heatproof container and save for discarding. Wipe the wok with a paper towel to remove any brown bits, but don’t wash.
6. Reheat the wok or skillet over medium-high heat. Add another 1 tablespoon of oil and swirl to coat the base and sides. Add the dried chilis and garlic to the wok and stir-fry until just fragrant, about 20 seconds. Pour in the sauce mixture and stir until thickened, about 1 to 2 minutes.
7. Return the chicken to the wok and stir well to coat with sauce. Transfer the chicken to a serving dish. Garnish with white sesame seeds and scallions. Serve with white rice and vegetables.

Lemon Chicken, Chicken Fried Rice & a Green Smoothie

Our special dinner tonight was lemon chicken with chicken fried rice. A take-out meal cooked at home that was simple and yummy! And to not be neglectful of our fruit and veggie needs I made us all smoothies for dessert with my brand new Valentine's day gift, an awesome blender! Awesome because it seems to be able to blend anything including Justin Bieber paraphernalia (which I will not be trying at home), and awesome because I blended spinach into our banana and berry mixture and the kids loved it!

Lemon Chicken
adapted from CDKitchen

For the chicken

• 6 chicken breast halves, deboned and cut into bite size pieces 
• 1/2 cup cornstarch 
• 1/2 teaspoon salt 
• 1/8 teaspoon pepper 
• 1/4 cup water 
• 4 egg yolks, beaten 
• 2 cups cooking oil 
• green onions, sliced

1. Combine cornstarch, salt and pepper. Blend in water and egg yolks. 
2. Dip chicken pieces into cornstarch-egg mixture. 
3. Fry chicken in oil for about 5 minutes until golden. Drain. (I cook it in a few batches)
4. Sprinkle with green onions. 
5. Pour sauce over (most of the) chicken. If you have family members who don't like lemon sauce, the chicken recipe is also good served on its own as popcorn chicken or chicken nuggets.

And for the lemon Sauce

• 1 1/2 cup water
• 1/2 cup lemon juice
• 3 1/2 tablespoons brown sugar
• 3 tablespoons cornstarch
• 3 tablespoons honey
• 2 teaspoons chicken bouillon granules
• 1/4 teaspoon ginger, or more if desired

1. Combine all the ingredients in a saucepan. 
2. Cook over medium heat, stirring, about 5 minutes until sauce boils. 
3. Pour over chicken.

Chicken Fried Rice
adapted from Iowa Girl Eats

• 2 cups prepared rice (if it's freshly cooked, I like to spread it out on a baking sheet to cool off & dry out a bit while I'm prepping the ingredients so that it doesn't get mucky.)
• 1 chicken breast, cut into bite-sized pieces and seasoned with salt & pepper 
• 1 cup frozen mixed vegetables (I like peas and corn and fresh broccoli)
• 2 green onions, chopped
• 1 clove garlic, minced
• 1 egg
• sesame or vegetable oil
• 2 tablespoons soy sauce

1. Whisk egg with 1 teaspoon of oil in a small dish then set aside.
2. Heat 1 teaspoon oil in a large wok or skillet over medium-high heat. Add seasoned chicken then stir fry until cooked through and remove to a plate. (If using pre-cooked chicken, skip this step.)
3. Heat another teaspoon oil in the wok then add frozen mixed vegetables and green onions. Stir fry until tender, about 2 minutes, then add garlic and cook for 30 more seconds. Push vegetables to the side of the wok then add egg and sesame oil mixture into the center and scramble.
4. Add cooked chicken, rice, and soy sauce to wok then toss well to combine.

Banana Berry Green Smoothie
Add ingredients to the blender in this order & blend until smooth.

• 1 peeled banana
• 3/4 cup water
• 2 large handfuls of fresh baby spinach
• 1 cup frozen berries