Classic Meatloaf

meatloaf is a classic comfort food especially when paired with mashed potatoes and peas…how could you not eat it that way?  this recipe is also a standby for me since it can be made using ingredients that i always have on hand.  never mind that fact that it’s just so good and even better the next day as a meatloaf sandwich.

classic meatloaf
1 envelope lipton onion soup mix
1.25 lbs. ground beef
1/2 c bread crumbs
1 egg
1/2 c. water
2 tbs ketchup

Minestrone Soup

everyone thinks of soup and sandwiches or even soup and salad, they are classic combinations. i love the classic combos like peanut butter and chocolate, bacon and eggs, and grilled cheese and roasted tomato basil soup. but tonight what about soup and pizza…try this with a slice or two of pepperoni pizza.

minestrone soup
2 tbs olive oil
1 tbs butter
1 small onion, diced
2 carrots, sliced
4 celery stalks, diced
3 garlic cloves, minced
8 oz ground beef
salt and pepper
1 tbs tomato paste
1 bay leaf
4 cups beef broth
1 (14 ounce) can diced tomatoes
1 (15 ounce can cannellini beans, rinsed and drained
1/4 cup parmesan cheese

heat the oil and butter over medium heat in a large soup pan. add the onion, carrot, celery, and garlic; season with salt and pepper. cook for 5 minutes until the vegetables start to soften then turn heat to high and add the ground beef. season beef with salt and pepper, and cook for 6 to 7 minutes until the beef is browned and cooked through. then stir in the tomato paste until it melts into the mixture. next add the broth, tomatoes, beans, parmesan cheese and bay leaf. put cover on the pot and bring the mixture to a boil. once up to a boil reduce heat to low and  simmer until the liquid has reduced by half, about 30 minutes. remove the bay leaf and discard. enjoy!

Ladle the soup into bowls and garnish with Parmesan cheese.

Roasted Tomato Basil Soup

while it might be getting warmer here in the northeast, it doesn’t mean we’re done with winter yet.  so if you need a cup of soup to warm you up try some roasted tomato basil soup…and maybe a grilled cheese on sourdough.  i had this a couple of weeks ago and although i’ve had other good soups since nothing warms your soul quite the same as a tomato soup.  there’s also nothing like a soup and sandwich night to bring back the comfort of your childhood.

roasted tomato basil soup

3 lbs plum tomatoes, cut in half lengthwise

1/4 c plus 2 tbs olive oil

salt and pepper

2 cups yellow onions, chopped

6 garlic cloves, minced

2 tbs butter

1/4 tsp red pepper flakes

1 (28 oz) canned plum tomatoes, with their juice

4 cups basil

1 quart chicken stock

2 tbs mascarpone cheese

preheat the oven to 400 degrees. toss together the tomatoes, 1/4 cup olive oil, salt, and pepper on a baking sheet and roast for 45 minutes.  in an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. add the canned tomatoes, basil, and chicken stock. add the oven-roasted tomatoes, including the liquid on the baking sheet. bring to a boil and simmer uncovered for 40 minutes. blend with an immersion blender until smooth, then stir in mascarpone cheese. taste for seasonings and serve hot or cold.

 

Pasta Primavera

need a good recipe for valentine’s day? i think this might be it, it was for me.  it has a rainbow of vegetables, lean chicken, and pasta.  serve with a side salad and crusty bread.  but don’t forget to leave room for something amazing for dessert like brownie pudding!

pasta primavera
3 garlic cloves
2 cups carrots, cut into strips
4 small zucchini, cut into half moons
2 yellow pepper, cut into strips
1 small onion, thinly sliced
1/4 cup olive oil
salt and pepper
1 pound pasta
2 cooked chicken breasts, diced into bit size pieces
juice of 2 lemons
1/2 cup parmesan
fresh basil for garnish

preheat oven to 375 degrees. on a large baking sheet, toss all of the vegetables with the oil, salt, and pepper. arrange evenly over the baking sheets and bake for 20 minutes, tossing half way through.

meanwhile, cook the pasta according to package instructions. drain and reserve 1 cup of the cooking liquid.

toss the pasta with the vegetable mixture, chicken, reserved cooking liquid, juice of 2 lemons, and parmesan in a large bowl. season with salt and pepper, to taste. sprinkle with the basil and serve immediately.

Chicken Not So Noodle Soup

while the rest of you were eating nachos, chicken wings, and artichoke dip on sunday.  i got a request for chicken noodle soup, and i got excited.  soup nights are full of healthy vegetables and great crusty bread to dunk in the broth (i love to get the roasted garlic ciabatta bread from stop & shop).  and while noodles are great in things like lo mein, i think small cut pastas actually work better.  so here’s my chicken not so noodle soup:

Chicken Not So Noodle Soup
1 tbs butter
1 tbs olive oil
1 medium onion, diced
2 garlic cloves, minced
3 medium carrots, sliced in bit size pieces
3 celery stalks, sliced in bit size pieces
1 tsp rosemary, minced
salt and pepper
2 tbs white wine
2 quarts chicken stock
1/2 cup corn
1/2 cup peas
1 tbs parmesan cheese
12 ounces ditalini, cooked seperately
2 cups chicken, cooked seperately

heat a large soup pot over medium heat with butter and olive oil.  once butter is melted added the onion, cook until softened, about 10 minutes.  add the garlic, and cook for another minute.  then add carrots, celery, rosemary, and salt and pepper.  cook for 5 minutes.  add wine and release the browned bits from the bottom of the pan with your spoon.  once the liquid has dissipated, add the chicken stock then cover the pot and bring the soup to a boil. once up to a boil reduce the heat to low, add the corn, peas, and parmesan cheese, and let simmer for 5 minutes.  then add pasta and chicken to heat through for another 2 minutes. serve and enjoy.

Chicken Parmesan

classic italian cooking can be some of the easiest dishes for any beginner cook to master.  you will quickly learn that parmesan cheese is used in lots of dishes as a seasoning more so than a main ingredient.  tomatoes are the king of all vegetables.  and chicken breasts pounded thin, or chicken cutlets are used quite frequently.  here is a staple, chicken parmesan.

chicken parmesan
4 chicken breasts, pounded till 1/2 inch thick
1/2 cup flour
salt and pepper
2 eggs, beaten with a splash of water
1 cup breadcrumbs
1/2 cup shredded mozzarella
1/3 cup shredded parmesan
1 1/3 cup tomato sauce
fresh basil for garnish

put the flour in a large plate and season with salt and pepper; mix with a fork to distribute evenly. in a wide bowl, combine the eggs and water, and beat. put the bread crumbs on another large plate, season with salt and pepper.  turn the oven on to broil.  heat 2 tbs of olive oil over medium heat in a large sautee pan.  lightly dredge both sides of the chicken in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. once the oil starts to ripple place the chicken in the pan and cook for 3-4 minutes per side.  then place in a baking dish and top with 1/3 cup tomato sauce, 1/12 cup parmesan, and 1/8 cup tomato sauce.  then place under the broiler for 5 minutes, or until cheese starts to brown.  serve with pasta.

Maple Pecan Cookies

i love to bake cookies this time of year.  of course i made some old stand-bys: chocolate chip cookies and molasses ones.  but for me the best cookies are chewy, and in baking terms chewy means oatmeal.  last year i made white chocolate cranberry oatmeal cookies and i continued to make them all year long.  but this year i wanted to try something new.  i saw this recipe in a newspaper magazine, and then made my own adjustments and added butterscotch and chocolate chips. and after tasting them, i know i will continue to make these in 2011.

 

maple pecan cookies

3 cups old-fashioned oats
1 cup shredded unsweetened coconut
2 2/3 cups all-purpose flour
1 tsp salt
1 tsp cinnamon
2 cups packed light brown sugar
1 cup (2 sticks) unsalted butter
1/2 cup maple syrup
2 tbs light corn syrup
2 tsp baking soda
1/4 cup boiling water
1 tsp maple or vanilla extract
2 cups chopped toasted pecans
1/2 cup butterscotch chips
1/2 cup semisweet chocolate chips

preheat oven to 300 degrees and position racks in the upper and lower thirds of the oven. line two baking sheets with parchment paper.  combine oats, coconut, flour, salt, cinnamon, and brown sugar in a large bowl; whisk to blend. combine butter, maple syrup, and corn syrup in a medium saucepan.  heat over medium heat until butter melts, stirring occasionally; remove from heat. combine baking soda and boiling water, stirring to dissolve.  add to maple syrup mixture, stirring well.  add maple/vanilla extract.  stir into dry ingredients, add pecans; stir well.  place 1/4 cup size balls of dough on baking sheets, 3 inches apart, flatten slightly.  bake 18 to 20 minutes, until golden brown and set, rotating positions halfway through the baking process.  cool on the baking sheets 5 minutes; transfer to a wire rack to cool completely.  makes about 2 1/2 dozen cookies.