what we eat.

bobby flay's turkey meatloaf w/ balsamic glaze.

I feel compelled to share with you an email I just sent my friend.  It, well, sums a few things up:

subject: putting my hope in meatloaf

E:
hoping the Bobby Flay meatloaf i'm making right now will somehow reverse the extremely annoying and taxing day i had with my kids where i was an extremely below average person and mom. 
 
sincerely,
A.

This is not to gain a sympathetic pat on the back. No no no.  I'm not here to tell you about having a bad day.  You've had many of your own.  I'm really here to tell you about this meatloaf because, really, it was the only thing I could think to do to shake off this day. 

Okay, now I'm officially pathetic and weird.



But this Bobby Flay meat-magic is really that good.  He takes meatloaf (why hasn't anyone renamed this food yet?) and blasts it with flavor.  From the garlic paste in the sauteed veggies, to the 1/2 cup of parmesan cheese, the fresh herbs, to the balsamic glaze--he really isn't messing around.

Even if you don't need a meatloaf to save your day, please give this a try.  It's super easy and like most meatloafs, it's really just throwing a bunch of stuff in a bowl, mixing it, and then putting in a loaf pan.  I roasted some sweet potatoes to go with it and we had a little arugula side salad.  I feel like I can face tomorrow. 

Apparently meatloaf makes me dramatic.

A few quick notes: I usually cook this tented with foil for the first 30 minutes so that the glaze on top doesn't completely turn black and look weird and burned.  If yours does this, don't worry! It will look ugly but taste wonderful.  Also, the recipe from Bobby (Ijust accidentally typed his name "Booby") says to cook the meatloaf for over an hour but every time I've made this it has only needed about 50 or 60 min.  So maybe check it at 50 min?  The internal temp should read 160.

Turkey Meatloaf with Balsamic Glaze:
From the great Bobby Flay

2 tablespoons extra-virgin olive oil
1 small zucchini, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
5 cloves garlic, smashed to a paste with coarse salt
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1 large egg, lightly beaten
1 tablespoon finely chopped fresh thyme
1/4 cup chopped fresh parsley
1 1/2 pounds ground turkey (90 percent lean)
1 cup panko (coarse Japanese breadcrumbs)
1/2 cup freshly grated Romano or Parmesan cheese
3/4 cup ketchup
1/4 cup plus 2 tablespoons balsamic vinegar

Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.

Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.

Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.

slow cooker coconut chicken curry.

There's something about having dinner already cooking away at noon on a Wednesday that kinda puts a (extremely dorky) spring in my step.  This happened to me last week and it was very satisfying.

This recipe was ridiculously easy to throw together. There I was standing in my kitchen fully anticipating a part 2 or 3 of the process when all the sudden that was it.  It took maybe 5 minutes.  I think I even said out loud, "Oh my gosh, that's it."  And I don't usually talk (out loud) to myself.

Maybe you all should double or tripple this, invite your friends over on Halloween and make everyone really happy before the little ones head out to trick or treat.

Slow Cooker Coconut Chicken Curry:
I tweaked this recipe over here.

2 lbs. boneless, skinless chicken breast, cut in large cubes
1 medium onion, peeled and halved
3 garlic cloves, peeled
1 can (156ml) tomato paste
1 can light coconut milk
1.5 tsp salt
1 Tbsp Garam Masala
1 Tbsp Curry powder
1 small red pepper, seeded and coarsely chopped
1 to 2 dry whole red chili pepper (optional, for those who like their curry on the burning side)
chopped basil for garnish
chopped cilantro for garnish

For thickening: 1.5 Tbsp cornstarch dissolved in 2 Tbsp water

Here's what you do:

Place chicken inside slow cooker. Place all the rest of the ingredients (except the chili peppers, cornstarch and water) in a food processor bowl and process together until the mix is smooth(ish). Pour sauce mix on top of the chicken, mix well, add hot peppers if using any, then close the lid. Cook on low for 6 hours.

An hour before serving, mix together water and cornstarch until the cornstarch is completely disolved. Add to the chicken curry and mix well. Place the lid back on for the rest of the cooking time.

zucchini pancakes.

I bought some zucchini last week and I'm still trying to get through it all.  Turns out a little zucchini goes a long way.  Problem is zucchini on it's own doesn't excite me.  I originally bought it to make bread. Then I put some in oatmeal cookies.  Then a meatloaf (so good!).  And now this brilliant recipe I was inspired by over here.

We had these for dinner last night and they were fantastic!  Plus, pancakes for dinner?  Totally exciting.

Sweet Zucchini Pancakes
serves 4-6 people: we had ours with some pancetta crisped up and maple syrup.

• 1 cups All-purpose Flour
• 6 Tablespoons Sugar
• 2 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 2 whole Egg
• 1 cups Greek Yogurt (nonfat Is Fine)
• 4 Tablespoons Melted Butter
• 2 whole Zucchini, Grated

 Mix dry ingredients in big bowl.  Mix wet ingredients separately and then gently fold into the dry ingredients.  Using a 1/4 cup, scoop batter onto greased skillet and cook on one side until brown.  Flip and finish cooking.

 

locals post: Meze Monday.

 
 

If you're local to San Luis Obispo county, or planning to visit sometime soon, you really should stop by Meze for a glass of wine and a little bite.  I love this place!  Pronounced mey-zay, this cafe and gourmet market has been a regular hangout for me and a couple friends for the past few months. The best.

We got together this past Monday and were super excited to hear about Meze Monday--their weekly special where you get a glass of wine paired with your choice of snack for only 8 bucks.  Kinda thrilling.  I picked the "cheese snack" and a glass of a New Zealand sav blanc.  (sorry, can't remember which one.)  When I asked our server about the cheese she said their cheese guy whips up something special and it's always a surprise.  They have a cheese guy!  What came on my plate was a beautiful little stack of semi hard cheese (sorry again, can't remember the name--I was totally caught up in the moment) crostini, dried apricot and a honey drizzle. 

I felt known.

So if you're around on a Monday night, go check it out.  The location is special. The service is helpful.  And soon you'll be looking forward to your Monday Meze "snack."  Oh, and grab some close friends and make it a regular thing.  It will change your life when you aren't looking.

 
 
 
 

salmon cakes w. mango

I read this quote from Michael Pollan a few days ago and it has stuck with me:

"...yeah, for most North Americans it is hard. We’ve been sort of taught by the culture to eat until you’re stuffed. The French say: “Je n’ai plus faim” – I have no more hunger. Ask yourself, before you take that bite, is my hunger gone?"

I love this as a way to think about food and how we eat.  It's eating for a totally different and very specific reason and would absolutely require a shedding of our food baggage: the stuff that allows us to eat too much or the wrong things.  Or too much of the wrong things.  Or even, too much of the right things!  We all have food baggage.  One form of this baggage could be as simple as not being mindful when you eat.  Who has time to actually think about the food they're eating?  Ha.  I am from the generation that grew up sitting at the dinner table (for hours some nights) until my plate was finished.  It didn't matter if I was full, or didn't care for the food in front of me, you don't waste food.  My husband thinks it's funny even to this day when I leave a few bites on my plate.  It's as if he's saying, "Really, you can't just finish that last bite or two?" He's from the same generation.

 
 
What would happen if I challenged myself to eat only until I have no more hunger, instead of until the food is gone?  My fear, as someone who loves and gets excited about food, is that I might miss out and a really great food experience.  What if I'm not excatly hungry but it tastes really, really good? What if it's salmon cake night, Mr. Pollan? 

 
 
 
 
So I've decided to re-learn what it means to feel hungry.  To slow down and pay attention to my baggage.  I love a challenge!  Plus I have a hunch the food will start to even taste better.  I'll report back soon.

Salmon Cakes w. Mango.

Please make these!  It's fitting that I'm posting this recipe in the face of these food and consumption questions because, whoa, these are hard for me to stop eating once I start. They.are.so.good.  I've made them for years without the mango and then the other night I felt like a mega-genius when I decided to add it in.  Mega.

Here are some loose measurements to serve about 4 people:
1 lb. salmon (do your best here in terms of quality: shoot for wild sustainably farmed if you can swing it.  Pollan would be proud of you)
1/3 cup diced red bell pepper (make the dice kinda small)
1/3 cup chopped green onion
1/2 cup diced mango
1/2 cup panko breadcrumbs
1/4 cup mayo
2 Tablespoons dill relish
a squeeze of fresh lemon juice
salt and pepper

I find that the easiest way to cook your salmon is in a 350 oven on a piece of foil for about 15 min.  Salt and pepper, a little olive oil, some lemon slices and you're good.  Once the salmon is cooked let it cool completely and then cut it up with a couple forks and throw it in a big mixing bowl. Add everything else into the bowl and mix until combined.  Form the patties (I usually shoot for the size of my palm) and refrigerate for a few minutes.

Heat some olive oil in a skillet (cast iron works great here).  Brown cakes on each side--a few min for each side.  Keep warm in a low oven. Serve with brown rice and something green.  Wait! Don't forget the tarter sauce! Use your favorite or make your own.  I am happy as a clam with the Trader Joes brand. It has a nice kick.

 

sunday pot roast.

 
 
Can you make pot roast look a little prettier if you put it on a big beautiful white platter? No, not really.  A 3 pound chuck roast never comes to a party looking her best. She has other strengths. Cook her in a dutch oven for 3 or 4 hours and she tastes close to flawless.  Add a side of mashed potatoes and good friends and it's a perfect Sunday.

Recipe:

This entire meal is straight from the life of the Pioneer Woman who is obviously doing some things right.  I can say enough how easy this was to throw together and stick in the oven.  The result is extremely satisfying.

Ingredients

• 1 whole (4 To 5 Pounds) Chuck Roast (i used a 3 pounder and fed 4 adults, 3 kids and had some left over)
• 2 Tablespoons Olive Oil
• 2 whole Onions
• 6 whole Carrots (Up To 8 Carrots)
• Salt To Taste
• Pepper To Taste
• 1 cup Red Wine (optional, You Can Use Beef Broth Instead)
• 2 cups To 3 Cups Beef Stock
• 3 sprigs Fresh Thyme, or more to taste
• 3 sprigs Fresh Rosemary, or more to taste

Preparation Instructions

First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).

Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.

When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

 

roasted cherry tomato salad.

 
Something happens to a tomato when you roast it.  It turns from kinda sweet to extremely sweet.  Kinda like me after a nap. 

I just heard my husband start laughing somewhere.

Anyway.  Roasted cherry tomatoes are excellent.  As they cook in the oven they pop and kind shrivel and then their juice makes a super tasty sauce.  Don't be afraid of what might happen in your roasting dish because as well all know, color equals flavor.

 
Again, this is more about technique rather than a recipe, so do whatever you want with these lovely ladies.  They would be excellent with pasta but I tossed them with some fresh motz, basil and olives and dinner was served. 

 

Oh yeah, we also had a big green salad, a sweet potato and some pita wedges. We like to eat.

 

this was good.

Really, it's been a month since we last saw each other?  I'm so sorry.  You mean much more than that to me, even when I don't act like it. Not that you're in the mood for excuses, but my camera broke.  It's hard for me to talk about it.  But I'm back now and I'm over the PB & Js (as far as you know).  I've moved on.  Made this the other night for dinner and really, really liked it.  I even inhaled it the next day for lunch which is a serious sign that I need to tell you about it.

I first saw it over on Pioneer Woman and was intrigued by the ingredient list (some of my faves) so I added a few things to it and boy it was good.

I also need to tell you that since we last hung out here I've become very much pro SKIN ON & BONE IN as far as chicken goes.  I know.  It's very anti-Dr.Oz of me.  But man, the flavor is so much better, and the meat doesn't dry out.  And I don't know about you but I have other things to do besides worry about a dried out piece of chicken.  This recipe here calls for legs but I suppose you could use any part of the chicken you want.  But like I said, I think you should use legs.

I actually have been cooking up a storm, so I promise to be back soon.  And sorry for these really below average photos of this food.  It tastes way better than it looks.

Wait!  I just thought of one more thing.  If you're not eating meat these days (KKM--wink, wink) and you're still reading this (not sure why you would be though) you can totally skip the chicken and just dump everything over pasta.  DEE-LISH.

Chicken w. Mushrooms and Artichoke Hearts:
8 whole Chicken Legs Or Thighs
Salt And Pepper, to taste
3 Tablespoons Olive Oil
16 ounces, weight White Mushrooms, Sliced
5 whole Garlic Cloves, Minced
½ cups White Wine (more To Taste)
2 cups Chicken Broth (More As Needed)--I used less and it was great.
1 whole 14.5 Ounce Can Artichoke Hearts, Drained , Rinsed, And Patted Dry
1 cup Heavy Cream--I used less and switched it out for half and half.
Freshly Chopped Chives To Taste--I also added some fresh thyme.
pitted kalamata olives--I thought to throw these in at the end and I'm so glad I did!
Freshly Grated Parmesan
16 ounces, weight Pasta - Cooked And Drained

Salt and pepper chicken pieces.

Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and brown for 1 to 2 minutes. Remove chicken from skillet.

Add sliced mushrooms to pan with the garlic, and stir around and cook for a couple of minutes. Add wine and cook for a minute while it evaporates.

Pour in chicken broth—you should have enough for it to be very liquidy. Stir to deglaze the pan, the add chicken back to pan. Add artichoke hearts. Put the lid on the skillet and continue cooking over medium-low heat (or in a 375 degree oven) for 30 minutes, checking to make sure chicken broth doesn’t completely evaporate. (Add more as needed).

Remove lid and reduce heat to low. Remove chicken from pan. Pour in cream and shake/stir to distribute. Add chives, then add chicken back to pan. Put lid on pan again and cook for an additional 10 minutes to thicken sauce. Stir and check for seasonings; add salt and pepper to taste.

Pour over cooked pasta. Top with more chives and Parmesan.

 

two for two.

 
I'm on an Ina kick.  I can't help it.  That lady knows what she's doing. Yesterday I told you about her tomato bread.  Well, in the same episode of her show she also made this salad--the Cape Cod Chopped Salad--and I haven't stopped thinking about it.  I'm making it right now.  As I type this.  Yes, the laptop is on the kitchen counter and I'm waiting for the bacon to finish cooking.  I'm weird, I know.  Sorry, sometimes I get excited.

Speaking of bacon.  If you haven't tried it before, cook it in the oven. 400 degrees, 20 minutes.  It is perfect every time and it doesn't spit at you from the stove top.  Mine is done so I'll be back in a few--after I finish making this salad and eating a huge plate of it.

Hi.  I'm back and it was great.  Really, really fantastic actually.  Salty, sweet, crunchy and fresh tasting.  Perfect for dinner with some grilled bread on the side. 

I recently told a friend that I thought green salads were "so last year."  I was mostly kidding.  What I really meant was I dislike making green salads because, well, the always disappoint.  The whole thing feels like a chore.  The making.  The eating.  Well, my friends, I was wrong.  I've never been more excited about a salad.

Cape Cod Chopped Salad from Ina Garten, tweaked a little.

4 pieces bacon
8 ounces baby arugula
1 large granny smith apple, peeled and chopped
1/2 cup toasted walnuts (i switched these out for pecans)
1/2 dried cranberries (I used dried cherries)
6 ounces good blue cheese (I used Roquefort)

For the dressing (btw, I halved this and it was plenty):
3 tablespoons good apple cider vinegar (I was out so I used white wine vinegar)
1 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
2 1/2 teaspoons Dijon mustard
2 tablespoons pure maple syrup
salt and pepper to taste
2/3 cup olive oil

Preheat the oven to 400 degrees F.

Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.

In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.

For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.

Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately.

 

tomato bread.

This was surprisingly delightful. There I was last night in our small town's small market and I noticed organic cherry tomatoes were on sale so I swiped them up and headed home. Um, I paid for them first.  Anyway, this is so good!  Try it for a light dinner with a steamed artichoke on the side.  That's what we did.

Ina Garten calls this "Scalloped Tomatoes" and I love ya Ina, but I'm not sure that name cuts it.  This dish is wonderfully bread-y hence our official name: tomato bread.  The bread cubes end up a little crisp but nice and chewy too.  And when you add the tomatoes, you sprinkle some sugar in which cuts the acid and leaves them the right amount of sweet.  This is really simple and really satisfying.  Perfect for dinner-- but how great would this be for breakfast with some eggs and a mimosa?

Tomato Bread (from Ina)
2 cups good bread, cubed.
2 or 3 cups fresh tomatoes, diced (I used cherry, but anything will work well)
1/2 cup fresh chopped basil
2 tablespoons sugar
a couple tablespoons olive oil
1 tablespoon chopped garlic
1/2 cup parmesan cheese

Preheat the oven to 350 degrees F.

Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.

Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. Off the heat, stir in the basil.

Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.