Boston Market Meatloaf

Boston Market Meatloaf

1 cup tomato sauce
1 1/2 tablespoons Kraft original barbecue sauce
1 tablespoon granulated sugar
1 1/2 pounds ground sirloin (10% fat)
6 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
dash garlic powder

Preheat oven to 400 degrees.

    Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat. Heat the mixture until it begins to bubble, stirring often, then remove it from the heat.

    In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat. Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined.

    Combine the remaining ingredients with the ground sirloin-- flour, salt, onion powder and ground pepper. Use the wooden spoon or your hands to work the spices and flour into the meat.

    Load the meat into a loaf pan (preferably a meatloaf pan with two sections which allows the fat to drain, but if you don't have one of those a regular loaf pan will work). Wrap foil over the pan and place it into the oven for 30 minutes.

    After 30 minutes, take the meatloaf from the oven, remove the foil and, if you aren't using a meatloaf pan, drain the fat.

    Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan. This will help to cook the center of the meatloaf. Pour the remaining 2 tablespoons of sauce over the top of the meatloaf, in a stream down the center. Don't spread the sauce.

    Place the meatloaf back into the oven, uncovered, for 25-30 minutes or until it is done. Remove and allow it to cool for a few minutes before serving. 

Serves 4

Garden at Sainte–Adresse - Monet

Garden at Sainte–Adresse

1867 Claude Monet (French, 1840–1926)

Oil on canvas; 38 5/8 x 51 1/8 in. (98.1 x 129.9 cm) 

Signed (lower right): Claude Monet

Salmon Fillets with Oranges, Fennel and Olives

 

4 salmon fillets
1 spoon of soy sauce
Black and Pink Pepper
2 medium fennels
3 oranges
12 green olives
Extra-virgin Olive Oil
Salt

Mix the soy sauce, the pink and black pepper and the olive oil in a bowl. Put the salmon fillets in an oven bag with the emulsion previously prepared and let the fillets marinate for at least 1 hour.
    Meanwhile prepare the salad cleaning and cutting the fennels and the oranges into thin slices. Then put the salad into a bowl together with the olive and season with oil and salt.
    Just a few minutes before eating heat a griddle pan over high heat. Once very hot lay the fillets in the griddle and cook for 3 minutes per side.
    Serve the fillets in a platter with the salad.

Serves 4

AIGO BOUIDO - Garlic Soup

1 separated head or about 16 cloves whole, unpedeled garlic

2 quarts water

2 tsp salt

Pinch of pepper

2 cloves

¼ tsp sage

¼ tsp thyme

½ bay leaf

4 parsley sprigs

3 Tb olive oil

A 3-quart saucepan

A wire whip

3 egg yolks

A soup tureen

3 to 4 Tb olive oil

A strainer

Rounds of hard-toasted French bread

1 cup of grated Swiss or Parmesan cheese

Drop garlic cloves in boiling water and boil 30 seconds. Drain, run cold water over them, and peel.

    Place the garlic and the rest of the ingredients in the saucepan and boil slowly for 30 minutes. Correct seasoning.

    Beat the egg yolks in the soup tureen for a minute until they are thick and sticky. Drop by drop, beat in the olive oil as for making a mayonnaise.

    Just before serving, beat a ladleful of hot soup into the egg mixture by droplets. Gradually strain in the rest, beating. and pressing the juice out of the garlic. Serve immediately, accompanied by the bread and cheese.

Serves 6

La Grenouillère, 1869 - Monet

La Grenouillère, 1869
Claude Monet (French, 1840–1926)
Oil on canvas; 29 3/8 x 39 1/4 in. (74.6 x 99.7 cm)
Signed and inscribed: (lower right) Claude Monet; (right)
H. O. Havemeyer Collection, Bequest of Mrs. H. O. Havemeyer, 1929 (29.100.112)

Black Bean Curry

3 tablespoons vegetable oil
2 teaspoons minced garlic
1 tablespoon peeled and finely grated fresh ginger
½ small onion, shredded on the largest grating holes of a box grater
1 fully ripe tomato, cut into 4 pieces
1 teaspoon store bought  Garam Masala
¼ teaspoon ground red pepper (cayenne)
½ teaspoon salt
1 teaspoon ground black pepper
Two 15 oz (425 g) cans precooked black beans with liquid from cans

Pour the oil into a medium saucepan and place over medium heat. When the oil is heated, add the garlic, ginger, and onion. Sauté until the onion is golden brown, stirring frequently, about 5 minutes.
    Reduce the heat to medium-low. Add the tomato and cover the saucepan. Cook until the tomato becomes completely soft and mashed and is combined with the onion to form a coarse paste, stirring every minute or so and lightly mashing the tomato, about 5 minutes.
    Add the Garam Masala, red pepper, salt, and black pepper. Cook uncovered for 6 minutes, stirring frequently.
    Add the canned kidney beans with their liquid and the additional 1 cup (250 ml) water and bring to a boil over high heat. (Or add the boiled kidney beans with 2 cups (500 ml) of their cooking liquid and bring to a rolling boil over high heat.)
    Reduce the heat to medium-low. Simmer uncovered for 15 minutes to thicken the curry and let the flavors infuse, stirring occasionally. Enjoy!

Serves 4-6, Vegetarian

Rabbit Roasted with Potatoes

1 rabbit, cut into serving pieces
2 cups heartry red wine (e.g. Chianti)
10 juniper berries, crushed
2 shallots or 1 small red onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 garlic clove, cut into slivers
4 or 5 sprigs rosemary
1 lemon
Olive oil
Coarse salt and freshly ground black pepper
1 1/4 pounds very small new potatoes, scrubbed

Place the rabbit in a bowl. Add the wine, juniper berries, shallots, carrot, and celery, cover, and refrigerate for 8 hours or so.
    Remove the rabbit from the marinade and pat the pieces dry. Discard the marinade. Use the point of a knife to poke gashes in the rabbit and stick in slivers of garlic and bits of 1 rosemary sprig. Place the pieces in a baking dish. Grate the zest of the lemon over the rabbit, then juice the lemon over the pieces. Add the remaining rosemary to the pan. Drizzle with olive oil and let it sit for abut an hour.
    Heat the oven to 400 degrees.
If the potatoes are not very small, halve them. Scatter the potatoes around the rabbit, drizzle it all well with olive oil, and season with salt and pepper.
    Bake, turning the rabbit and potatoes once or twice, until the rabbit is very tender and the potatoes browned, 45 to 50 minutes. Serve.

Serves 4

The Bodmer Oak, Fontainebleau Forest, 1865 - Claude Monet

The Bodmer Oak, Fontainebleau Forest, 1865
Claude Monet (French, 1840–1926)
Oil on canvas; 37 7/8 x 50 7/8 in. (96.2 x 129.2 cm)
Signed (lower right): Claude Monet.

Parmsesan Potato Skins

1/4 cup of olive oil
Pinch of cayenne pepper
1/3 cup freshly grated Parmesan
Coarse salt and freshly ground black pepper

Line the skins up on a baking sheet so they are very close together but not overlapping. Brush with the olive oil. Stir the cayenne into the cheese. Sprinkle the skins with the cheese and season with salt and pepper. Roast at 475° for 7 minutes until crisp.

Cress and Potato Salad

1 pound waxy potatoes, scrubbed
Coarse salt
Generous 1/2 cup-thin radish slices
1/2 cup crème fraîche
4 teaspoon Dijon mustard
about 4 cups trimmed watercress
2 tablespoons fresh lemon juice
1 tablespoon fresh lemon juice
Freshly ground black pepper

Put the potatoes in a saucepan, cover with cold water by at least an inch, add a good pinch of salt, and bring to a boil. Cover partway, reduce the heat to medium, and cook until the potatoes are very tender. Drain on a rack set in the sink and allow to cool in a single layer.
    Peel the potatoes and cut them in to 1/3-inch dice. Transfer to a mixing bowl and add the radishes. Whisk the crème fraîche and mustard together and scrape into the potatoes. Toss well.
    Toss the watercress with the oil, lemon juice, and salt and pepper. Pile the greens on a platter, mound the potatoes on top, and serve

Serves 4

Patato and Salt Pork Chowder

1/4 pound salt pork, rind removed, cut into 1/3-inch dice
1 large onion, chopped
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
2 tablespoon all-purpose flour
1 1/2 pounds waxy potatoes, peeled and cut into 1/3-inch dice
Coarse salt and freshly ground black pepper
2 cups Chicken Stock or water
2 1/3 cups milk, as needed
Soup crackers

Put the salt pork in a medium saucepan filled with cold water. Bring to a boil and cook for 4 minutes. Drain.
    Transfer the pork to a heavy soup and cook over medium heat until it renders its fat and browns, about 7 minutes. Add the onion and thyme and cook until the onion is soft, about 7 minutes. Stir in the flour and cook, stirring, for a minute longer. Add the potatoes, season with salt and pepper, and pour in the stock and 2 cups of the milk. Bring to a boil, cover partway, and reduce to a simmer. Cook, stirring occasionally, until the potatoes are tender.
    Add 1/2 to 1 cup milk as needed do adjust the consistency. Heat and taste for salt and pepper. Ladle into warm soup mugs or bowls and pass a basket of soup crackers.

Parmesan Baskets with Arugula and Bresaola (Italian Air-Cured Beef)

3 spoons of parmesan cheese for each basket
bresaola
arugula

Heat a non-stick pan on the stove. Once hot, lower the heat to the minimum and spread the parmesan cheese as evenly as possible. 
     Let the cheese cook until it completely melts, then turn it on the other side. -A few seconds will be enough. 
    Immediately after removing the pan from the oven, let the cheese cool down on the bottom of a bowl turned upside down.
    Once hardened, the parmesan basket can be stuffed with your favorite ingredients. Personally, I love to use these parmesan baskets to prepare an indulging and fine appetizer. My suggestion is to fill the baskets with arugula and bresaola, an amazing Italian air-cured beef with a delicate flavor. 

Darth Vader - Chocolate Cake

This one is ideal for the kids (e.g. birthday party), but I have to admit: I like it too!

250 g butter

2 cups sugar

2 cups flour

4 eggs, 

1 1/2 cups of water

1 packet of vanilla sugar

1 packet of baking powder

3 tablespoons cocoa

1 packet chocolate icing (dark)

1. Melt the butter in a pot.
2. Add sugar, vanilla sugar, cocoa and water in the melted butter, mix well and bring to boil. Then leave it to cool.
3. Add the eggs gradually to the mixture, stir well.  
4. Mix the flour with the baking powder and add gradually to the dough, stir well.  
5. Preheat oven to 180 °. Grease baking dish.  
6. Put the dough (yes, it's quite fluid) into the baking pan and bake the cake on the middle rack for 1 hour.  
7. Allow the cake to cool, free from the baking pan and cover with chocolate icing.

Enjoy!

Cabbage Soup - Diet

salt & pepper
1 small cabbage, finely sliced
6 spring onions, cut into thin rings
1 celery
2 seeded peppers
1 can of tomatoes (or fresh tomatoes)
1/2 bunch of parsley, finely chopped
2 bouillon cubes & 1 onion finely chopped)
curry powder
chili pepper cut carrots into thin strips

Preparation

1. Cook the chopped vegetables for approximately 10 minute with all the other ingredients in a pot. 
2. Simmer gently until al dente. 

Diet

Tried this myself and lost about 5kg in 7 days. 

General advice

Eat this soup as often and as much as you like it during the day! Cabbage soup contains only a few calories and the more soup you eat , the more fat will be burnt. ;)

Day 1 
Eat cabbage soup ; also: fruit . Except for bananas , watermelons and cantaloupes . Drink water. 

Day 2
Eat cabbage soup ; also : raw vegetables. Except: beans, peas and corn , and no fruit !

Day 3

Eat cabbage soup ; also: fruit and vegetables as much as you want . Except: potatoes. 

Day 4
Eat cabbage soup ; also : 3 bananas with skimmed milk. Only drink water. 

Day 5
Eat cabbage soup ; also : lean meat and 6 tomatoes . Drink plenty of water.
 

Day 6
Eat cabbage soup ; also : lean meat and green vegetables as much as you want .

Day 7
Eat cabbage soup ; also : whole grain rice, vegetables. Drink fruit juice with water.

Day 8 - Day of joy
The cabbage soup diet promises a weight loss of 5-8 kg in a week. So, the pounds should now be tumbling ! The weight reduction works by increased excretion of water.

Have you tried it? What was your experience? Leave me a comment, I'd be curious to know.

Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts

 

Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts

Ingredients

• 4 cups (1-inch) cubed peeled butternut squash
• 2 tablespoons balsamic vinegar
• 2 teaspoons olive oil
• 1/2 teaspoon salt, divided
• Cooking spray 
• 8 ounces uncooked pappardelle (wide ribbon pasta) or fettuccine
• 1 tablespoon butter 
• 2 tablespoons pine nuts
• 1 tablespoon chopped fresh sage
• 2 garlic cloves, minced
• 2 cups trimmed arugula
• 1/2 cup (2 ounces) grated fresh Asiago cheese 
• 1/2 teaspoon coarsely ground black pepper

Preparation

1. Preheat oven to 475°.
2. Combine squash, vinegar, oil, and 1/4 teaspoon salt in a large bowl; toss well to coat. Arrange squash mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 475° for 25 minutes or until tender and lightly browned, stirring occasionally.
3. While squash bakes, cook pasta according to the package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1 tablespoon cooking liquid.
4. Melt butter in a large nonstick skillet over medium heat. Add pine nuts, sage, and garlic; cook 3 minutes or just until the pine nuts begin to brown, stirring occasionally. Place pasta, reserved cooking liquid, pine nut mixture, and squash mixture in a large bowl; toss gently to combine. Add remaining 1/4 teaspoon of salt, arugula, cheese, and black pepper; toss gently to combine. Serve immediately.

Bibliography: Pappardelle With Roasted Winter Squash, A. P. N., Squash, Vinegar, Oil, Salt, D., Spray, Fettuccine, Butter, Nuts, Sage, Garlic Cloves, M., Arugula, Cheese and Pepper. 2014. Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts | MyRecipes.com. [online] Available at: http://www.myrecipes.com/recipe/pappardelle-with-roasted-winter-squash-arugula-pine-nuts-10000000833317/ [Accessed: 16 Feb 2014].

Southwestern Omelet

 

Ingredients

• 2 tablespoons chopped fresh cilantro 
• 1/4 teaspoon salt
• 4 large egg whites 
• 1 large egg 
• 1/2 cup canned black beans, rinsed and drained 
• 1/4 cup chopped green onions
• 1/4 cup (1 ounce) reduced-fat shredded cheddar cheese 
• 1/4 cup bottled salsa 
• Cooking spray

Preparation

1. Combine first 4 ingredients in a medium bowl, stirring with a whisk. Combine beans, onions, cheese, and salsa in a medium bowl.
2. Heat a medium nonstick skillet coated with cooking spray over medium heat. Pour egg mixture into pan; let egg mixture set slightly. Tilt pan and carefully lift edges of omelet with a spatula; allow uncooked portion to flow underneath cooked portion. Cook 3 minutes; flip omelet. Spoon bean mixture onto half of omelet. Carefully loosen omelet with a spatula; fold in half. Cook 1 minute or until cheese melts. Slide omelet onto a plate; cut in half.

Beef Carnitas Empanada

 

 

Ingredients

Filling:
Cooking spray
2 cups vertically sliced onion
1 cup sliced green bell pepper
1 cup chopped seeded tomato
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
3 cups Beef Carnitas

Dough:
9 tablespoons hot water
1/4 teaspoon saffron threads, crushed
1 teaspoon cider vinegar
2 cups all-purpose flour (about 9 ounces)
1 teaspoon baking powder
1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons chilled butter, cut into small pieces

Preparation

• To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and bell pepper; sauté 5 minutes or until onion begins to brown. Stir in tomato, red pepper, and 1/4 teaspoon salt; sauté 2 minutes. Stir in Beef Carnitas; cook for 2 minutes, stirring frequently. Remove from heat; cool to room temperature.
• Preheat oven to 400°.
• To prepare dough, combine 9 tablespoons water and saffron; cool to room temperature. Stir in vinegar. Lightly spoon flour into dry measuring cups; level with a knife. Place flour, baking powder, sugar, and salt in a food processor; pulse 2 times to combine. Add butter; process until mixture resembles coarse meal. With processor on, slowly pour saffron mixture through food chute; process just until dough begins to form a ball (dough will be crumbly).
• Divide dough into 2 equal portions. Working with one dough portion at a time, press dough into a 4-inch circle on heavy-duty plastic wrap. Cover with additional plastic wrap. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.
• Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap 1 dough portion; place on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 11-inch circle. Repeat procedure with remaining dough. Place both portions in freezer for 5 minutes or until plastic wrap can be easily removed.
• Remove plastic wrap from 1 dough portion; place dough, plastic wrap side up, on a large baking sheet coated with cooking spray. Remove top sheets of plastic wrap. Spoon filling onto dough, leaving a 1-inch border. Remove top sheets of plastic wrap from remaining dough. Place dough, plastic wrap side up, over filling. Remove top sheets of plastic wrap. Pinch edges together to seal. Cut several slits in top of dough to allow steam to escape. Bake at 400° for 30 minutes or until crust is crisp and beginning to brown. Cut into 8 wedges.

Soy and Sesame Kale Chips

  

Ingredients

7 to 8 oz. (1 small bunch) Lacinato kale (often sold as "dinosaur kale" or "Tuscan kale")
1 1/2 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoon sesame seeds

Preparation

Preheat oven to 300°. Rinse kale and thoroughly blot dry with a kitchen towel. Tear leaves from ribs; discard ribs. Tear leaves into 4-in. pieces. Pour oil and soy sauce into a large bowl, add kale, and toss to coat evenly.

Arrange leaves in a single layer on 2 rimmed baking sheets. Bake, switching pan positions after 13 minutes. Sprinkle with sesame seeds and bake until leaves are crisp but not browned, 5 to 7 minutes more.

Orange-Pumpkin Tarts

 Ingredients

• 1 cup crumbled sugar-free oatmeal cookies (5 cookies)
• 2 tablespoons butter or margarine, melted 
• Cooking spray
• 1 teaspoon all-purpose flour 
• 1/2 cup canned pumpkin
• 1/2 cup evaporated fat-free milk
• 1/4 cup measures-like-sugar calorie-free sweetener 
• 1/4 cup egg substitute 
• 2 tablespoons orange juice 
• 1/2 teaspoon pumpkin pie spice
• 1/4 cup frozen reduced-calorie whipped topping, thawed

Preparation

1. Preheat oven to 375°.
2. Combine cookie crumbs and butter, stirring well. Coat 4 (4-inch) tartlet pans with cooking spray. Sprinkle flour evenly over bottoms of pans. Press crumb mixture into bottoms and three-fourths way up sides of pans. Bake at 375° for 5 minutes.
3. Combine pumpkin and next 5 ingredients, stirring well with a whisk. Pour evenly into prepared crusts.
4. Bake at 375° for 25 minutes or until set. Cool completely on a wire rack. Top each tart with 1 tablespoon whipped topping.

Sweet and Spicy Satsuma Turkey

Ingredients

• 3 cups thinly sliced red onion (1 large onion)
• 3/4 cup riesling or other slightly sweet white wine
• 2/3 cup fresh orange juice (2 large oranges) $
• 1/3 cup orange marmalade
• 2 teaspoons tamarind paste
• 1/2 teaspoon crushed red pepper
• 3 3/4 pounds bone-in turkey thighs, skinned
• 2 teaspoons five-spice powder
• 1 teaspoon salt
• 1 tablespoon canola oil
• 2 cups fresh Satsuma mandarin orange sections (about 7 oranges)
• 1 1/2 tablespoons cornstarch
• Sliced green onions (optional)

Preparation

1. Combine first 6 ingredients in a 5-quart oval electric slow cooker.
2. Rinse turkey with cold water; pat dry. Sprinkle turkey with five-spice powder and salt. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add turkey; cook 3 to 4 minutes on each side or until browned. Place turkey in a single layer over onion mixture in slow cooker, overlapping slightly. Add orange sections. Cover and cook on LOW for 4 hours.
3. Remove turkey from slow cooker. Remove bones from turkey; discard bones. Place turkey on a platter. Pour cooking liquid and orange sections into a medium saucepan, reserving 1/4 cup cooking liquid. Combine reserved cooking liquid and cornstarch in a small bowl, stirring with a whisk until smooth. Stir cornstarch mixture into orange mixture in saucepan. Bring to a boil; cook, stirring constantly, 1 minute or until sauce thickens.
4. Serve sauce over turkey. Sprinkle with green onions, if desired.

Fruit Salsa with Baked Cinnamon Chips

This recipe combines a fruit salsa of strawberries, apples, kiwis, and raspberries with homemade cinnamon tortilla chips.  Although the addition of white and brown sugar decreases the healthiness of the fruit it truly enhances the natural sweetness of the fruit.  To keep the recipe healthier, only add one tablespoon of white sugar and omit the brown sugar completely or use fresh pita bread instead of the cinnamon chips!

Ingredients:

for the fruit salsa:
2 kiwis, peeled and diced
2 Golden Delicious apples – peeled, cored and diced
8 oz raspberries
1 (16 oz) carton of strawberries, diced
2 tbsp white sugar
1 tbsp brown sugar
3 tbsp fruit preserves, any flavor (I used strawberry; would only use 2 tbsp next time)
for the cinnamon chips:
10 (10 inch) flour tortillas
melted butter or butter flavored cooking spray
cinnamon sugar:
1 cup white sugar
2 tbsp cinnamon

Instructions:

1.  In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar, and fruit preserves.  Cover and chill in the refrigerator at least 15 minutes while the oven preheats to 350 degrees.



2.  Coat one side of each flour tortilla with melted butter or butter flavored cooking spray.  Sprinkle tortillas with desired amount of cinnamon sugar, cut into wedges, and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).




3.  Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be served with cinnamon graham crackers or cinnamon pita chips. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny.

Polished Silk Brocade Dress - Calvin Klein

Found it here