#i used to do an extra step of putting the salt directly on the meat and letting it rest a bit then the cranberry spice slurry over all that

[stirdrawsandreblaws]

the favorite household Reliable Dinner here is slow-cooker cranberry pork, and it takes all of 5 minutes of Effort to throw together (maybe 10 if your spice cabinet is a mess and forces you to go hunting)

5-8lbs of pork (or boneless turkey/chicken breast for those that cannot have pork**) -- pork loin is ideal but we've used cheaper belly and shoulder cuts more often and there's not all that much difference

1 can cranberry jelly (you can probably use canned or fresh cranberry fruit but i have not tried this due to Texture)

1/2-3/4 cup of dried onion flakes (I'm a certified Onion Hater but trust me it's good, you may wanna add more if you're an onion liker) or 3/4 the equivalent amt of onion powder if you don't have flakes on hand. fresh onions do not play nicely in my experience, so Experiment At Your Own Risk

some salt plus assorted spices like parsley, celery seed, paprika, black pepper, and garlic powder if you're not allergic like I am (i do my spice proportions by Vibes, sorry there isn't a specific measurement here)

put the pork in your crock pot fatty side down (**if using poultry, add abt half a cup of orange, cranberry, or apple juice, OR 2-3 tbsp butter or oil with 1/4 cup water). mix cranberries and onions and spices in a separate bowl. put the cranberry spice slurry on top of the meat (try not to let too much spill over into the pot; just cover the meat). cook on low for 6-10 hours depending on how much meat you put in (personal rule of thumb is hours = lbs + 2, but it'll vary a bit by cut and thickness); check readiness by poking it with a fork--it should basically fall apart when prodded

we use the juices as a sauce to put on the meat, and it goes v well on most roasted veggies (esp brogoly or carrots) or on mashed potatoes as a gravy too. we usually have leftovers for a few days that can be eaten reheated as-is or easily made into sandwiches

hallo. in the spirit of my sandwich post of yore i am asking you: what is your favorite and-or most reliable dinner to make and eat? this month i would like to learn at least one new recipe

bonus points awarded for good leftovers

if it's a depression meal that's understandable but not very helpful for my selfish dream of not eating depression meals

bonus points also awarded for a vegetable such as the noble brogoly 🥦

[feyburner]

tumblr user feyburner, i have a confession. i don't know how to roast a chicken, or do anything with a chicken, and at this point i'm afraid to ask.

I can tell you're afraid to ask bc this isn't really a question. But I will answer it anyway. I'm always happy to talk about chicken.

You’ll be pleased to learn that roasting a chicken is so easy. The below explanation is quite long bc I am including all the information I can remember, to set you up for chicken roasting success. But, essentially, you’re rubbing a chicken in oil and seasonings and putting him in the oven for like an hour. Done.

Remember that people have been roasting whole chickens since the dawn of time using whatever they had around bc it’s the most low effort, high reward meal ever. You could say the word “salt” in a chicken’s general direction and toss him at a candle flame and he would still turn out great.  

To roast a chicken:

Buy a whole chicken, however big you want. 4-5 lbs is enough to feed 3-5 people with leftovers.

Prepare a workspace with a plastic cutting board (not wooden bc raw chicken juices) and paper towels. 

Remove the giblets, pin feathers, extra flaps:

1. Stick your hand up his primary orifice and pull out anything loose. There is usually a handful of little organs like heart and gizzards and sometimes these strings of pale bean looking things (tbh not sure what those are). Save these for stock, except the liver (super dark squishy organ) which will disintegrate. You can eat the liver separate if you want.

2. Trim off any sticky-outy bits that have pin feathers on them, and the flaps of fat/gristle over his orifice. Save the fatty bits for stock. Leave the triangle of fat directly above the orifice (his tail). 

Pat the chicken dry with paper towels inside and out. Get him as dry as possible. 

Spatchcock: You don’t have to spatchcock/butterfly but I like to, bc it maximizes outer surface area for that good good crispy skin. Also easier to get breasts and thighs done at the same rate.

All you have to do is cut the backbone out of the chicken with poultry shears or kitchen scissors if you’re desperate. Then push down hard to crack the breastbone so he lies super flat. Save the backbone for stock or jus. How to spatchcock step by step guide.

Dry brine: Prepare a bowl of coarse kosher salt. More salt than you’d think. Like 1 Tbsp per lb of meat. Rub salt over the whole chicken inside and out. Don’t skimp on the salt especially on the inside. It will not make your chicken crazy salty, it doesn't penetrate the meat that deep. Also some will be wiped off before you cook. 

Put the chicken on a wire rack on a baking sheet and chill uncovered in the fridge for 2-24 hours. The point of this step is the salt draws moisture to the surface of the chicken, which then evaporates in the circulating fridge air. It helps you get crispy chicken skin.

Dry brine + resting isn't 100% necessary, if for some reason you must produce a roasted chicken on a time crunch. But it's a good practice.

Roasting time:

Pat excess moisture off chicken inside and out. If you did not spatchcock you can stuff the inside with a halved lemon or garlic head, herbs, whatever you want. 

Seasoning rub: Prepare a small bowl with olive oil (maybe 1/4-1/3 cup?), salt, freshly cracked black pepper, and whatever dried herbs and spices you want. A good starter is: salt, pepper, parsley sage rosemary thyme, paprika, garlic powder, onion powder. I love me some Cajun spice mix like Slap Ya Mama. Start with like 1-2 tsp of each (1 tsp spices, 2 tsp dried herbs) and build from there. Don’t be shy. Recipes on the internet are like “Use 1/2 tsp herbs for this whole recipe” because they’re heading off 1-star reviews from annoying people who can’t handle a molecule of flavor. Season with your heart, your pussy, and your balls. Don’t be ashamed to use a store-bought spice rub. It’s not lazy, it’s efficient. Also, who gives a shit.

Rub the oil all over Mr. Chicken like he’s an Ancient Greek warrior-prince you’re preparing for the Olympic Games. 

Some recipes tell you to use butter, or slip butter under the skin, but butter has higher water content than oil and might not get you the ideal crispy skin. You can do whatever you want though. It’s your chicken. 

Preheat the oven to 425°. People will tell you a billion different temperatures—screaming hot, low and slow—but I’m here to tell you that it is so hard to fuck up a roast chicken, you can experiment and the results will always be great. 

I like to start at a high temp for 30 minutes to get the skin crisping and then reduce to 375° for the rest of the time to avoid burning. Sometimes you’ll have to cover him with foil if the seasonings start charring. That’s fine.

General cook time: 20 minutes per lb of meat, give or take 20 depending on oven temp. A 4-5 lb chicken at 425° -> 375° generally takes me ~1 hour 20 minutes. If you do low and slow at like 325° it might take 2+ hours. Just check on him periodically. Tbh it’s harder to overcook a chicken than you probably think. 5 minutes, or even 10-20 minutes, is NOT the difference between beautiful tender juicy chicken and a bone-dry tragedy. Chicken is not turkey. He is versatile and he can take it.

Pull the chicken when a meat thermometer inserted into the thickest part reads 145° or above. (160° is the “safe temp” but 1. The temp will continue to rise for a few minutes after it leaves the oven, and 2. 160° is the temp at which bacteria dies immediately. 145° is fine for eating. Disclaimer: I am not a scientist just a guy who makes a lot of chicken.)

If you don’t have a thermometer, pull the chicken when you insert a knife into the thickest part and the juices run clear. Gorgeous.

Let him sit for 10-20 minutes before carving. When carving, find the oysters and give them to your favorite person or take them as the Cook’s Bounty.

**********************

Again, this explanation is quite long because I included lots of detail. If you do it even one time, you'll realize it's incredibly easy and intuitive and doesn't take much time at all.

Godspeed!

[some-stars]

recipe!!!

i wanted to make some stuffed eggplant so i looked at three different recipes and synthesized the following. it came out EXTREMELY good. this recipe makes four Very Large servings and takes 90 minutes, which includes some lengthy pauses to do the dishes and/or set a timer and lie down for a bit.

SPICE BLEND (this makes a little more than you need, it's just the easiest way to get the proportions right, feel free to use scant measures)

1/4 tsp cayenne

1/2 tsp coriander

1/2 tsp garlic powder

3/4 tsp ginger

3/4 tsp paprika

1 tsp cumin

1.5 tsp allspice

1.5 tsp cinnamon

OTHER INGREDIENTS

2 large eggplant

12 oz ground beef or lamb (8 oz would probably be fine, but use a bit less spice blend) (also i bet impossible meat would work great here)

1 15 oz can chickpeas, drained and rinsed

1.5 15 oz cans tomato sauce (or you can add some water to a single can, it comes out fine)

1 roma tomato, diced

1 small yellow onion, chopped

~1 packed cup chopped parsley (1/2 packed cup is fine, I just love parsley)

4 cloves garlic

3/4 cup toasted pine nuts, divided (but you can get away without toasting them)

plain yogurt

olive oil

STEPS

Heat oven to 425.

Trim and halve eggplant, rub some kosher salt into the surfaces and leave for 30 minutes, then pat dry. While eggplant is waiting, prep vegetables (and start on the onions and beef if you want, the stuffing doesn't need to be hot when you stuff).

Brush eggplant with olive oil and rub 1/4 tsp spice blend into each half. Roast face up on oiled sheet pan (or parchment paper) for about 40 minutes until very tender and creamy. Reduce oven to 375.

While the eggplant is roasting: heat some olive oil, add onion, and cook until soft. Remove to a large bowl.

Add more oil, heat it, and add the beef and salt it. Cook about halfway, then add 1.5 TBSP spice blend and garlic, and finish cooking. (I like to always add spices directly to hot oil and let them cook a minute before mixing them in.) Add beef to bowl with onion.

Add a little more oil, heat it, and add the chickpeas with 1/2 tsp spice blend and a little salt. Cook for about five minutes and add to bowl.

Add tomato, parsley, and 1/2 cup pine nuts to the bowl and mix everything.

Put the cooked eggplant halves in an oiled roasting dish as close to "just big enough" as you can get. With a spoon, split each half and push the flesh to the side to make a gap, then stuff generously. If you have extra stuffing you can put it in the roasting pan next to the eggplants.

Mix tomato sauce with 1/2 tsp of spice blend (and water, if using). Pour over eggplant. Cover dish with foil and bake 20-25 minutes.

Serve topped with dollops of plain yogurt and remaining pine nuts. If you want a starch, couscous is perfect here.

[what-is-your-plan-today]

Real Life Tasks With Ransom Drysdale

An Advent Calendar of 24 Normal Human Tasks As Performed By A Huge Man Baby.

Day 10: Shop Till You Drop

Warnings: Bad Language words

Pairing: Ransom Drysdale x Reader

A/N:  Instalment 10 of mine, @sweater-daddiesdumbdork​ and @jennmurawski13​ ‘s telling of Ransom’s quest to become a normal human being. This time Ransom takes on a Supermarket…

Series Masterlist. 

“Will you stop!” You sighed, exasperatedly.

“Stop what?” Ransom frowned, tossing another box of Pop Tarts into the trolley he was pushing round the Supermarket

“Loading the trolley full of crap!”

“Why?”

“Because we don’t need it.”

“So?” he shrugged “I want it.”

You let out another groan “That’s all it ever boils down to with you isn’t it?”

“What the fuck is eating you today?” he snarked back, folding his arms across his chest. “Or is it more a case of nothing has eaten you, if you get my drift?”

“God you’re a fucking…” you growled and shook your head, “frankly the thought of you going near me at the moment makes me wanna puke. I’m tired. I have back ache and my legs are sore. We came in with a list and it should have taken us twenty minutes tops but oh no, you just keep stopping for a load of shit we don’t need and it's taking us twice as long and I just want to go home!”

The last word broke as you began to sob, the damned hormones flooding your system and Ransom’s eyes flew open in panic. He was used to your little outbursts thanks to his spawn growing inside of you, but this was the first time you’d had one in public.

“Y/N, stop.” He urged you, moving round the trolley towards you. He hesitated, before he opened his arms, clearly not sure if you were going to slap him or not but you didn’t have the energy. Instead you let him pull you to him, pressing your face into his sweater, breathing in his heady scent. His hands gently ran up your back as you fought for control, eventually pulling away as you looked up at him. His large hands cupped your face gently and he pressed his lips to yours, smirking a little “And you say I’m a brat?”

“Fuck off, Ransom.” You pulled away.

“Okay, okay!” he chuckled. “Look, why don’t you-“ he fished into his jeans pocket and handed you the keys to the Merc “-go wait in the car? I’ll finish up.”

“You’re going to finish getting the groceries?”

“Yeah.”

You blinked, before you shrugged “Fine, but don’t forget anything on that list or I swear to God you’ll be couched for a week.”

“Jesus, Y/N.” He plucked the list out of your hand, rolling his eyes “Just go for fucks sake.”

You glared at him once more before you turned on your heel and left him in the middle of the aisle, without so much as a look back. As you left through the exit, you took a deep breath, instantly feeling calmer and you felt a little guilty at your outburst as he hadn’t actually been doing much wrong. He had always been a pain in the ass when it came to shopping and you’d tried so hard to get him to stay at home, but he was insistent that he came to help. You should be grateful really, you knew that, he was only trying to ensure you didn’t do too much but all it resulted in was him getting on your last nerve and an emotional outburst like the one you’d just had.

True to form he’d been a complete fucking tool from the moment you set foot in the shop. Completely ignoring you and piling anything and everything he liked the look of into the trolley, even if you knew half of it would go to waste. But that was him and his damned family all over. More money than fucking sense.

Fuck it, he could deal with it. You were going to take a nap in the comfy passenger seat whilst he finished. And woe betide him try anything when you got home later on that evening, if he so much as made a single amorous advance towards you that night you’d rip his cock off.

****

Ransom watched Y/N stalk off away from him an exhaled, loudly, whilst also giving himself a mental pat on the back for being smart enough to tell her to go and wait in the car. Allowing her to rest whilst he complete the shopping was most certainly going to put him in her good books. And, if he played his cards right and even unloaded the groceries at the other end, he’d most certainly get a bit of bedroom fun later on.

Yup, Ransom Drysdale was a clever bastard.

That said, he did feel a tad guilty. He knew she’d been struggling the last few days with her back and seeing her burst into tears in the middle of Whole Foods had made him realise just how much energy she was using growing their baby. Maybe he had been a bit of a pain in the ass, but he hadn’t meant to be. He just liked what he liked and seeing as money wasn’t an issue why shouldn’t he get it?

He glanced down at the list, there wasn’t that much left on it. So he hastily made his way around the store allowing himself only one little detour for an unlisted item- some Lavender and Camomile bath salts for Y/N which he intended to use later when he drew her a bath to help her relax- and then made his way to the check outs.

This was the bit he hated, with a passion. Unloading and then waging a war with the damned items at the other end whilst he tried to bag them as quickly as the checkout ninja scanned them and slid them down to him. However, as luck would have it, today’s ‘ninja’ was more of a ‘nan-ja’, and to his relief the coffin-dodger took her time, having to bend so close to the screen to see the items her nose might as well have been touching it. This allowed him enough time to bag everything as Y/N did- raw meats separate, then chilled, frozen, fresh and tinned. He paused, as the final bag containing the 3 bottles of his preferred wine and a 4 pack of beer felt a little strained and he pondered double bagging. But decided against it. It was only going in the back of the car from the trolley, he’d just make sure to support it underneath.

Eventually the woman, who now he studied her must have been the same age as his fucking Great-Nana Wanetta, scanned the last item which was a bar of Y/N’s favourite chocolate he’d picked up from the stand at the end of the checkout, and turned to him smiling. She read out the total and he passed his card over, looking around as she scanned it and pressed a few buttons. Finally, the ordeal was over and he took his card and receipt before making his way back outside.

Job well done, even if he did say so himself.

He pushed the trolley over the car park, stopping only to hurl abuse at some absolute moron in a Toyota who nearly took him out when he skidded round the corner, and opened the trunk to the car. He loaded the bags, took the trolley back (well, he pushed it to the spare space besides the car because fuck walking over to the Trolley Park, that’s what they paid the simpleton in the hat and hi-viz to do) and made his way to the driver’s door. He dropped in besides his girl and she turned to face him, a smile spreading across her face as he handed her the Hershey’s.

“Feeling better?” he asked.

“Yeah. I’m sorry.”

“Its ok baby.” He smiled at her as she leaned over to give him a soft kiss “Cooking my boy is zapping it outta you huh?”

“Just a tad.” She shrugged “But I shouldn’t have snapped. Thank you for finishing up.”

Ransom shrugged “No big deal.” he gave her another quick kiss before he put the car in reverse and drove towards the parking lot exit, a soft smirk playing on his handsome face

Yup, he was off Santa’s Naughty List for sure.

*****

“Go and put your feet up, I got this.” Ransom assured you as you made your way to the trunk to help unload the shopping.

"You sure?"

“Positive.” He nodded, his arms wrapping around you from behind, large hands sweeping over the front of your jacket, softly caressing your bump. “It won’t take me long to unload and put it all away. Then we can curl up and I’ll order us that pizza you’ve been talking about all day.”

“Extra olives?”

“Whatever you want.” He pressed a kiss to your neck and you bit your lip. You had to admit, that did sound like a damned fine idea. And, to be honest, he was pretty good at unpacking groceries, that was one area he was actually trained in after years of you whipping him into shape.

“Okay.” You tilted your head round to look at him, giving him a quick kiss “Can you keep the mincemeat out for tomorrow’s dinner and the rest of the meat-“

“Can go in the freezer, yeah, I know.” He stepped back, reaching for a bag “I’m not a complete moron.”

“Debatable.” You muttered, ignoring the eye-roll that came your way as you stepped away from him. You headed to the front door, your pace slow as your baby was doing what felt like the tango in your belly. He seemed to be doing that a lot recently, especially when Ransom had touched your bump and spoken to you, almost like he was reacting directly to his Daddy. When you’d told Ransom so the previous night, he’d positively beamed at you with pure unadulterated love on his features, something which you were sure no one but you ever saw. You rubbed your belly, a soft smile on your face, telling your unborn son to quieten down a little, and you’d just unlocked the door when you heard a loud yell, followed by the smashing of glass and a string of expletives from your husband.

“Mother fucking, asshole, bastard crap bag!”

You spun round to see Ransom stood with a carrier bag in his hand, the bottom flapping as it had completely given way. Green and brown glass littered your drive way as a pool of red-wine and beer swam around his expensive chukkas. He screwed the bag up, tossing it into the trunk as he ran a hand through his hair, growling in annoyance.

“How much did you just drop all over the drive way?” you asked and he peeked up at you and grimaced.

“Eighty bucks worth. That was some quality merlot.”

“Well, maybe next time you’ll remember to double bag.” You shook your head, before you nodded to it “Make sure you clean that up. I’d hate to reverse over it and get another flat. Woe betide we have a performance like last time.”

“Oh, I dunno.” He quipped, a smirk spreading across his face “I happen to think the performance last time was pretty good. You certainly didn’t have any complaints once I got you back inside and sat on my face.”

You blinked, before you scoffed and shook your head “Do you know where the brush and dustpan is or should I draw you a map?”

“Fuck you.” He shot back, his eyes narrowed in a glare and you grinned, shrugging.

“Maybe later.” and with that you headed inside leaving him to grieve for his precious alcohol, which had been taken from him far too soon…

[ragana62]

It's soup season, we could all do with something comforting, so who wants my grandmother's super low maintenance soup recipe?

Of course you do. Frikadeļu Zupa is good, the weather is getting cold for those of us in the northern hemisphere, and good, relatively cheap to make, relatively easy to make, food with good nutritional value is something we all need, especially in these trying times.

Ingredients:

Meatballs:

Bread Crumbs (honestly, I eyeball this, use however much speaks to you. I suggest using slightly stale rye bread or black bread, but use what you have)

About 1 lb Ground Meat (or meat substitute of your choosing. I use beef, use whatever speaks to you, just adjust your broth accordingly. Use however much meat as you want meatballs, this is just a standard amount, but just know if you go too much above this, you will likely need more broth as well and that’s fine)

2 eggs (or egg substitute, this and the bread are just binding agents really)

Seasoning (I use a mix of salt, white pepper, and dill, but if you want to add paprika or oregano or want to use black pepper instead of white pepper, go for it)

Broth/Soup Base:

10 Cups Broth (match your meat or meat substitute, I tend to use half beef, half veggie broth. Use what you have/what you like)

Carrots (about 5 big ones, or however many small ones you have. Cut into about bite sized pieces)

Potatoes (about 3 medium without skins, grated on the medium holes of a standard cheese grater, or if you're like me and get tired of fussing with that, you can just take a peeler to it and use that directly into your broth)

Greens (I use mustard greens, or dandelion greens or even nettle greens if I can get them. This step is optional and not technically correct to the original soup recipe inspiring it, but my grandmother always combined frikadeļu zupa with a nettle soup, and it is good and adds some additional vitamins and nutrients, so I do it still.)

Process

Start heating your broth over medium heat, just until it has started to simmer. You can add a little extra seasoning to it as well if you like, but avoid adding lighter herbs like dill until later or you are just wasting your herbs.

While your broth is simmering, mix your ground meat (or meat substitute) with eggs (or egg substitute), seasonings, and breadcrumbs, before forming into small meatballs about the size of an acorn. Set these aside for now.

Add your potato shreds to the broth (or just grate your peeled potatoes directly into the simmering broth if you're lazy or just don't want to have to wash another dish) and simmer for around 10 minutes.

Add your chopped carrots (and greens if you are including them) and simmer for another 10 or so minutes.

Add meatballs directly into the broth (careful, it will splash and you don't want to burn yourself). Simmer for another 30 minutes, or until your meatballs are fully cooked. Stir occasionally, but mostly you can just leave it alone.

Eat the soup. You will almost certainly have many leftovers. This is not a problem, because it reheats well, tastes good, and will keep you warm and happy and full. You may want to add more broth when you reheat it, so keep that in mind, as the potatoes can absorb a bit of the broth. This is also not a problem, because it means you now have extra flavorful potatoes.

If you are feeling fancy, serve it with the same bread you put in the meatballs, and a pickle (either in the soup or next to the soup). Or, cucumber salad (sliced cucumber, white vinegar, honey, dill, salt, sliced radish if you're feeling fancy, all eyeballed, taste as you add your ingredients after mixing them all well to decide whether you have your balance right).

If you do make her soup, please tell me. Or better yet, show me! We can have a bowl together from wherever you are in the world. I just passed my first year without her, and miss her horribly, but she would be very glad to know that her soup is out there making people happy when everything is so frustrating and depressing.

Feel free to share the recipe as widely as you like. Or reach out for pointers, or ask for my black bread recipe I make to go with it, or anything else. Food was always one of her love languages, so I can't help but love it too.

I think we all need some soup right now. Reblog to give prev a bowl of their favourite soup.

[friday-ocean]

Be my Baby - Part 1/2

Part 1 ~ Part 2

Summary: Bucky and his comrades find by chance a nice little dinner that even offers Eastern European specialties. As a waitress you have seen many soldiers come to the diner, but Bucky is different. Paring: 40!BuckyBarnes & Female!Reader Warnings: smut (kissing, unprotected vaginal sex - Protect yourselves!) Words: ca. 4200

For @interestedbystanderwrites  writing challenge!

 ~*~*~*~*~

New York in spring 1943

At night all cats are grey. Since the beginning of the new, terrible overseas war, life on the streets of New York seems to have become bleaker. While at the beginning of the year even at late hours colourful figures populated the streets, they now lie empty and abandoned. The few who seek their way, however, are silent and sad figures. Even the warm, flickering light of the gas lanterns does not seem to illuminate their faces.

What do they want? What is their task? Where is their goal?

At the end of the street block, however, the darkness and dreariness are broken by warm rays of light. Besides all the closed dance clubs and cafés, this little diner looks like the last bastion of warmth and safety. The daily business so far has been quiet. A few businessmen, an old retired couple and two students who had clearly drunk too much coffee. Now, in the late afternoon, no more guests are expected: it is still too early for dinner, too late for coffee and cake.

 With clever fingers you fold the freshly washed and fortified napkins - from your place in the kitchen you have the whole room in view. The bell above the entrance door announces new guests, curiously you raise the gaze. In the entrance there is a group of five soldiers. Not an unusual sight in times of war, but these are young, strong men with freshly shaved faces, in their finest dress uniforms. Leave the napkins on your left and quickly smooth your apron over your skirt.

 With a smile you greet the group, the menu cards already in your hand. "A table for five?" you ask, and everyone involved nods. You lead the group to a small box quite far away from the counter. In your experience, the boys will soon roar and laugh so loudly that every other guest will leave the small diner annoyed.

 One of the soldiers pulls up a chair to sit at the short edge of the table, the others sit down on the two benches. Each receives a menu card from you before you pull a small notepad and pencil out of the pocket of your apron. "Do you already like something to drink? Or look at the card first?" Instead of getting an answer all shake their heads and look concentrated into the menu. Funny, you withdraw behind the counter. The five soldiers are all much bigger and stronger, together they make an impressive picture. But as soon as one of them must stand alone, they can hardly open their mouths.

 A clearing of the throat wakes you up from your observations. One of the soldiers had left the group and stepped up to you at the counter. A cheeky little grin surrounds his lips, but much more fascinating are his light blue eyes, which fix you from long eyelashes. The clarity of his gaze is so overwhelming that you are drawn directly into his spell. Imagining your fascination, his grin gets even bigger. "We ask ourselves," he begins, leaning on the counter, "what today's dish is." With his big hand he pushes a menu card over the counter and points with his long index finger to the paragraph "Please ask us for our daily specials!

 This dandy with the dark, combed back hair is aware of his effect on the female sex. But it takes a little more than a few pretty eyes, big hands and long fingers to get you off your game. With a professional smile, you point to the blackboards hanging above you: "Does nobody teach you to read in the soldier school? A tender blush forms on his cheeks. He doesn't seem to be used to cheeky answers from women. ‘Cute', you think. You'll still have a lot of fun with this pretty boy today.

 The beau had once again taken a seat with his comrades, who had, however, only conditionally noticed his little excursion; she was too captivated by the sight of your colleague hurrying to the entrance at the large window front. Perfectly styled curls, a wide swinging skirt and the much too sweet scent of her perfume brought her the attention of everyone. She gives you an apologetic look before flitting into the kitchen. A glance at your wristwatch tells you that she now must explain her 37-minute delay to the boss. Enough time for you to quickly take the soldiers' orders. Once dear Fanny had taken up her post at the bar, the soldiers couldn't think clearly any more...

 "Decided?" you ask into the rune and twist the pencil between your fingers. Burger, milkshake, coke, cheeseburger', you write down. "Pelmeni." "Pelmeni?" you ask and raise your gaze. The pretty boy smiles: "The one with meat and sour cream with it." You nod and write down his wish: "Tea with sugar and cream with it"? "Of course," his smile is so charming that you can't hold back and give him a little smile as well.

 Passing the order on to the kitchen triggers a little turmoil. Cookware rattles, the cook screams something incomprehensible to the kitchen boy. Meanwhile you take care of the drinks. You're amazed at the beauty's order. Pelmeni is an Eastern European speciality and today's dish. The cook of the diner immigrated some years ago from Eastern Europe to New York, opened the diner, offers burgers and meat loaf and lives the American dream. Yet his European soul lives on: every day in a different dish of the day, in tea and in ice-cold vodka. Normally only old friends or guest workers ordered these specialities, such a young man is unusual!

 Fanny has meanwhile agreed to bring the heavy tray to the table with the soldiers. No real miracle. As soon as she sensed the chance to flirt with young men, she had the greatest zeal for work imaginable! But mercy to her God, as soon as the rag or the bucket called, any snail could overtake her. The young men seem to be really taken with Fanny. They speak directly louder, laugh with Fanny about some avoidably funny comment.

 Suddenly a bright pointed scream sounds and you hear glass break. Apparently Fanny had overreached himself with the heavy tray. When she took a glass down to give it to the soldier, she lost her balance and the whole tray fell into the beau's lap. Quickly you hurry up with a rag to help your colleague, who has solidified directly into a pillar of salt.

 "Excuse me! What a terrible accident", you try to excuse your colleague. "Oh woe...", the last milkshake had fallen into the beau's lap, the sticky liquid covered his entire uniform jacket. "Oh, that's not so bad," he tries to talk down the misfortune. "We'd better wash out the stain right away. Dried milk is really disgusting...", you grab the young man by the arm and pull him up from his seat. "Fanny catches the rag with big eyes. She won't be able to avoid this cleaning work this time.

 Together with the young man you disappear behind a door that shows 'Private' in big letters. The door hides a small laundry room in which all cleaning things, buckets and old boxes are stored. The light flickers and you push the man in front of you. "Take off your jacket and give it to me," you say decisively. From one of the shelves you look for a light rag and curd soap, while hot water runs into the large sink. "I want to apologize again for my colleague", you say and want to take the jacket.

 You draw in the air sharply. Jesus Christ! What a sight! The olive-green uniform shirt stretched slightly over the raised chest, caressing his narrow shoulders and waist. With a shy smile he hands you the heavy jacket. "It's really not necessary for you to apologize. Nor is it necessary for you to go to the extra trouble of washing the jacket. You shrug your shoulders and stroke the collar of the uniform jacket inconspicuously as you spread it out over the sink. "I can't let her go back to the barracks with a dirty jacket. What will your commander say to you, Mr. Barnes?"

 "How does she know my name," the soldier blinks at you in surprise. A mischievous smile surrounds your lips: "Shall I tell them the greatest secret of waitresses? The young man takes a big step towards you, now stands close behind you. Your smile gets even bigger: "We can read!" Your wet finger points to the shining name tag.

 A throaty laugh rings out and only now do you realize how close he is to you. His warm breath tickles your neck, his aftershave, a mixture of citrus and warm wood, clouds your senses. Swallowing hard you try to concentrate on your work. To your satisfaction, the biggest stain was already washed out. "But please call me Bucky."

With your eye brown raised, you stop moving: "Bucky?" "Short for 'Buchanan'. 'James Buchanan Barnes' to be exact." Continuing with your action again, you dare to ask yourself another question that is already burning on your tongue. "How come you know Pelmeni, Bucky? His name rolls naturally over your lips.

 "My mother cooks the best pelmeni. Who knows, if I like yours, I might come by more often." "Then we will soon see you more often. Our Russian specialties are the best in New York!" "Does that mean I'll see you again?" His question is almost a whisper against your ear. Involuntarily, heat rises your cheeks. Bucky comes a little closer to you, puts his upper body against your back. You feel his sinewy chest and can't resist the urge to squeeze on him.

 Devoutly you hope that he puts his big hands on your hips. But suddenly the door is torn open and bright light streams into the dim room. You immediately worry about what people only think when they see you and Bucky standing so close together. Fanny looks at you with narrow eyes: "Will you give me the mop?"

 Blinking, you register that Bucky is no longer behind you. In a flash he brought as much distance between you as is possible in the small room. With his arms crossed, he leans against the shelf of cleaning products, smiling friendly, as if he had nothing to do with the redness and heat in your face. To get to the mop, you push past Bucky, his gaze rests on you, a cheeky glint makes his bright eyes shine even brighter. You pass the mop to Fanny and try to hide your excitement: "I'll help you immediately. The jacket is clean already". Fanny only nods with curly lips and the door slams shut behind - the light now dim and warm again.

 One last swab with the cloth and the uniform jacket is clean again: "Now just let it dry and you can dare to go back to the barracks". With a bright smile Bucky accepts the jacket: "Thank you! The waitress in this diner is really wonderful." Playfully annoyed, you twist your eyes. Before Bucky can approach again, you open the door and walk into the bright light.

 Bucky is not the first soldier to try to get closer to you. Apparently, the belief in one's own irresistibility is handed over with the uniform. But this time you can't soothe the blush and your fast beating heart as easily as you go back to the counter...

~*~*~*~*~

Part 2

[cthonicathenean]

Top 25+ Recipes to Cook This Month

Welcome to April, a month that is constantly crossed with logical inconsistencies, yet never more so than this year. It for the most part blows in nippy, however with the guarantee of sun, daffodils, and open ranchers markets. This year my neighborhood is in blossom, however shockingly peaceful, as we keep to our homes and hold up out the covid-19 emergency. What is there to do however cook? I think nearly everybody I know is heating brutally, yet in addition getting somewhat fatigued of isolate cooking.

Soba Noodle Broth Bowl

So how about we start crisp today, with 30 plans to involve your hands and kitchen this month. From spring moderate cooker chicken to pasta with a pile of greens, and breakfast deviled eggs to the best potato serving of mixed greens for spring, here are 30 thoughts and plans to assist you with anticipating cooking in the midst of the peculiarity of now.

All of these thoughts is expansive(- ish) with a couple of explicit plans as alternatives, contingent upon what you have and how you're supplied at this moment.

Plans for a Holiday at Home

April is a month of both fasting and devouring, as three of the world's incredible strict conventions hold consecrated festivals. Passover, Easter, and the principal seven day stretch of Ramadan all fall in April. Clearly none of us will celebrate with loved ones this year, yet even more motivation to stick to the flavor of customs and make the nourishment we love. So we should commence with some motivation for these special seasons you might be watching.

Kitchn Cooking School is in meeting! Join whenever to get 20 exercises every day to help you on the excursion of turning into the cook you've for the longest time been itching to be. Everything begins the Monday after you join, so be watching out for your first exercise!

Step by step instructions to Make Honey-Glazed Ham in the Slow Cooker

An entire ham!

Truly regardless of whether it's simply you, or you two, or a little group of four. An exemplary nectar heated Easter ham is an extraordinary thing to get this April (here's our manual for purchasing ham). Coating it, heat it, and afterward slash up all that meat you don't eat for capacity in the cooler. Bundle into holders or sacks with only enough for breakfast dishes, pan-sears, and other future cooking.

The most effective method to Make Honey-Glazed Ham in the Slow Cooker

The most effective method to Bake a Honey-azed Ham

5 Easy, 3-Ingredient Glazes for Easter Ham

Sweet Braided Czech Bread with Almonds and Raisins

A rich, expound bread venture

On the off chance that you haven't saw, everybody is by all accounts heating at the present time. Regardless of whether you float towards the moderate development of sourdough bread or the speedier delight of no-manipulate bread, this is the month to truly put it all on the line. Easter has a terrific convention of twisted, excellent breads, as well; I will make a tremendous Czech-style houska for my little family one week from now.

Sweet Braided Czech Bread with Almonds and Raisins

The most effective method to Make Challah Bread

The most effective method to Make Brioche

Exemplary Easter Cake with Coconut and Jelly Beans

An incredible Easter cake

Regardless of how you observe Easter, it's an incredible reason to prepare a cake. Meghan our Associate Food Editor says. "We will be proceeding with the custom of preparing our yearly rabbit cake for Easter this year." You can go all cushy and adorable with a retro exemplary light, fluffy cake, or tasteful with our most idiot proof bundt cake.

Exemplary Easter Cake with Coconut and Jelly Beans

The most effective method to Make the Very Best Foolproof Bundt Cake

Gluten-Free Sticky Lemon Cake

Matzo ball soup (for Passover and past!)

Not only for Passover! Matzo ball soup ought to be on your hit list these early, nippy long periods of April. A definitive solace nourishment, and one that utilizes every one of your pieces and bits to make juices. On the off chance that you need to step up, Leah Koenig's shallot-shiitake matzo balls are one of my preferred things I've at any point tried for the site.

Vegan Matzo Ball Soup

Chicken Soup with Shallot-Shiitake Matzo Balls

Slow Cooker Brisket and Onions

Brisket (go with the moderate cooker)

See, I realize you may as of now have a brisket formula revered in family custom. Provided that this is true, disregard me. Be that as it may, for anybody all alone with brisket this year, may I recommend this moderate cooker formula, one of my untouched top picks (swap genuine for Passover tamari for the soy sauce).

Slow Cooker Brisket and Onions

Delicate, Melt-in-Your-Mouth Instant Pot Brisket

Medjool Date and Apple Charoset

Charoset, to improve

This nut and natural product blend is a basic piece of the Seder plate, yet in addition a succulent and splendid taste of Passover to the individuals who celebrate. Make a twofold bunch and, on the off chance that you need to get wild, go Ben and Jerry's and make dessert with it.

Apple Walnut Charoset

Medjool Date and Apple Charoset

Charoset Ice Cream

Step by step instructions to Make Creamy, Crunchy Matzo Brei

Matzo brei for breakfast

A definitive solace breakfast nourishment for the morning after Passover Seder and all through Passover.

Matzo Brei with Bananas and Pecans

Step by step instructions to Make Creamy, Crunchy Matzo Brei

Moment Pot Kacchi Lamb Dum Biryani

Biryani for breaking the quick

Ramadan begins the night of April 23 and in numerous societies, biryani is a customary dish for breaking the quick. By and by I would take any reason to eat biryani and I particularly suggest right now Pot sheep adaptation from Urvashi Pitre.

Moment Pot Kacchi Lamb Dum Biryani

Slow-Cooker Chicken and Rice Biryani

Vegetable Biryani Rice

Down to earth Dinners (But Make Them Spring)

While I intend to eat off my vacation ventures for at any rate a week (and my Easter candy for seven days after that!) April is likewise an opportunity to revive our formula records. Here are down to earth yet at the same time crisp thoughts, that break with winter's soups and bean stews yet fit in your extra-bustling haven at-home life.

Slow Cooker Spinach and Artichoke Chicken

Spring chicken (in the moderate cooker!)

Kelli, our Associate Food Editor, cherishes this moderate cooker chicken. "This moderate cooker chicken is my outright most loved supper at the present time. I mean simply take a gander at it, between the artichokes, lemon, spinach, and white wine, it shouts spring. The formula calls for boneless chicken bosoms, however I typically swap in boneless thighs."

Slow Cooker Spinach and Artichoke Chicken

Slow Cooker Pesto Chicken

Slow Cooker Chicken Piccata

Soup, made rich with an egg

Spring soups need to take a break from overwhelming winter bean stews and I love spring soups improved with eggs rather than a great deal of meat. Lauren Masur our Staff Writer particularly cherishes Greek-style egg and lemon soup: "This is my preferred soup ever when I'm feeling debilitated," she says.

Instructions to Make Greek Egg and Lemon Soup (Avgolemono)

Soba Noodle Broth Bowl with Miso-Butter Mushrooms

Gingery Poached Egg Soup

Smoky Roasted Vegetable Hummus Bowl

Hummus as a supper

Only an update: hummus can be the base of an awesome supper. It's not only a plunge, not only an a hors d'oeuvre. Heap simmered vegetables and a smidgen of extra meat or cheddar on a bowl of hummus and ta-da — an exquisite, fulfilling supper. (Here are five all the more smart thoughts as well.)

Smoky Roasted Vegetable Hummus Bowl

Mediterranean Hummus Bowl with Chickpeas and Soft-Boiled Egg

Broker Joe's Shawarma Chicken Hummus Bowls

Lemon Braised Chicken and Beans with Mint Pesto

Dried beans, spruced up

There's been such a sudden spike in demand for beans during this across the country shutdown; odds are acceptable you have some in your wash room as well and might be becoming somewhat ill of them. However, don't abandon beans; they can change perfectly to spring. I love this lemon and mint number, to begin.

Lemon Braised Chicken and Beans with Mint Pesto

Green Pea and Chickpea Falafel

Slow-Cooker White Beans in Parmesan Broth

Fresh Pan-Fried Beans with Wilted Greens

Bacon and Egg Fried Rice

Singed rice, livened up with your extras

Singed rice is a fantastic method to go through small amounts of extras; far beyond the aggregate of its parts. Bacon and Egg Fried Rice

Singed Rice with Thai Basil and Tofu

Step by step instructions to Make the Best Chicken Fried Rice Without a Wok

Simple Sheet Pan Chili Garlic Roasted Shrimp and Broccoli

Spring sheet skillet suppers

Sheet skillet suppers get a spring makeover with these three, one a fiery and garlicky shrimp and broccoli circumstance that Sheela says is as yet the most loved in her home. Or on the other hand attempt a salmon supper or this game-changing approach to cook gnocchi.

Simple Sheet Pan Chili Garlic Roasted Shrimp and Broccoli

Firm Sheet Pan Gnocchi and Veggies

Sheet Pan Crispy Salmon and Potatoes

Prepared Risotto with Peas, Asparagus and Pancetta

Prepared risotto (hands-off, all solace)

Risotto is a go-to dinner for us all year yet the effortlessness and solace of prepared risotto is actually what I need at this moment. These three truly feel directly for spring.

Prepared Risotto with Peas, Asparagus and Pancetta

The most effective method to Make Easy Oven-Baked Risotto

Prepared Mushroom Risotto with Caramelized Onions

Simple Lemon Bundt Cake with Fresh Lemon Glaze

Sweet Treats

You've heated banana bread, chocolate chip treats, and an excessive number of dish of brownies. Time to switch things up! Start with the no-prepare stuff at that point gradually work once again into pies.

Salted Brown Butter Rice Krispies Treats

Rice Krispies treats (however extravagant)

On the off chance that this preparing flood conveys into April allows all guarantee to take a brief break and do a no-heat spell with these MOST astounding darker spread Rice Krispies treats.

Salted Brown Butter Rice Krispies Treats

Red Velvet Rice Krispies Treats

Treats and Cream Ric

[sciencespies]

You Can Eat Your Christmas Tree. Here's How to Do It

https://sciencespies.com/nature/you-can-eat-your-christmas-tree-heres-how-to-do-it/

You Can Eat Your Christmas Tree. Here's How to Do It

For most people who celebrate Christmas, it would be hard to imagine the holiday without the iconic centerpiece of a decked out evergreen. Each year, an estimated 25 to 30 million Christmas trees are sold in the United States.

But if you’re increasingly worried about the carbon footprint of buying a real tree, there are ways you can recycle it once the holidays have passed. It can be used for mulch or even turned into something edible.

In October, UK-based artisan baker and cook Julia Georgallis published a compilation of more than 30 recipes in a new cookbook, How to Eat Your Christmas Tree, to show readers how to give their tree new life after December 25.

Georgallis sat down with Modern Farmer to talk about why she decided to create dozens of Christmas tree recipes and how a certain type of evergreen makes for an ideal ice cream flavor.

The following interview has been edited and condensed for clarity.

Modern Farmer: What’s the story behind this book?

Julia Georgallis: I started this project with a good friend of mine in 2015 who does a lot of work around sustainability. She asked me to collaborate with her on a project using that theme with food and we decided to collaborate on something Christmassy because we were in the lead up to Christmas. We initially wondered what we would do and initially weren’t even sure if you could eat your Christmas tree, but it turns out you can.

We started a supper club to cook up the recipes with Christmas trees. But a year later my friend was very pregnant and decided she didn’t want to be in the kitchen anymore. I ran the project on my own with the annual supper club for the rest of the years until 2019. Each year the recipes changed and I wanted to collate them. I enjoyed cooking them and I thought it would be better to share them outside my kitchen and spread the word a bit beyond the 25 people I host.

You said leading up to this project that you initially weren’t sure if people could eat their Christmas trees. Why do you think this is something that’s not well known?

I’ve been thinking about this quite a lot and I don’t know why it’s so weird because we eat and we forage so many different plants. Christmas is a lovely time of year, but I think that everything, including the tree, is now viewed as a commodity. With the Christmas tree, we’re essentially putting houseplants in our house. But we don’t think of them as houseplants anymore. We had rituals based in nature and now we’re just very monetized.

In this book, you talk about how you want it to open up a broader conversation around sustainability. How did you try to do that?

Eating Christmas trees isn’t going to save the planet, but this book draws on the idea that you just need to start thinking about how you might want to reuse, recycle and re-appropriate everything and that includes your Christmas tree. It’s also about making sustainable changes.

I mention in the book that you can use a houseplant rather than a Christmas tree. I’ve used bamboo in some of the recipes because it’s kind of like the Chinese, Korean [or] Japanese equivalent of the Western Christmas tree. There are also sections on how to make Christmas a little bit more sustainable. I tell you where you can get a Christmas tree from a sustainable source. I also offer plant-based alternatives to my meat recipes and encourage readers to purchase meat that’s been sustainably farmed if they so choose to eat meat.

When you were doing your research for the book, what stuck out to you when it came to the environmental footprint of Christmas trees?

The environmental footprint is quite large. If we let 40 million trees grow each year instead of cutting them down at Christmas and sticking them in our living rooms, they could absorb 880 million tonnes of carbon, which is the equivalent to global air traffic in one year or the impact of taking all cars in the UK off the road for the next five years. I know that there are other things that contribute more to our emissions, but these things are up there and I think it’s quite a big deal.

In the book you use recipes that involve pine, fir and spruce trees, as you explain that other types such as cedar and cypress are poisonous to eat. What are the flavor profiles of those three trees and how did you choose trees for certain recipes?

Fir is really zesty and really grassy. I’ve used it in things like pickles, and things that need a sharper taste. Spruce is really surprising. It’s not as grassy, it’s more “orangey.” The spruce in the ice cream I make actually gives it a vanilla taste. The blue spruce ice cream I make is actually my favorite recipe. And doing my research, what I ended up finding out is some of the earlier vanilla extracts, like artificial flavorings, had notes of spruce in them. Then pine doesn’t taste like it smells. It’s very delicate and almost floral. In some of the recipes if I give the option of all three, I say if you’re using pine, you need to use a lot more of it.

The following recipes are from How to Eat Your Christmas Tree (Hardie Grant, Oct. 2020), a new cookbook by Julia Georgallis and is reprinted with permission of the publisher.

(Courtesy of Julia Georgallis)

Cured fish is wonderful for starters (appetizers), breakfast, or in a very decadent sandwich. Trout is a great option for curing or use other sustainable fish, such as monkfish, halibut, or something recommended by your local fishmonger. Use the freshest fish you can find, making sure it hasn’t been frozen before buying.

Makes: 2 kg (4 lb 8 oz) of fish

Preparation time: 30 minutes + minimum 24 hours, maximum 36 hours for curing time

Ingredients : -2 kg (4 lb 8 oz) filleted fish of your choice -350 g (12 oz) fir or spruce needles or 700 g (1 lb 9 oz) pine needles (or a combination) -770 g (1 lb 11 oz/ 31⁄3 cups) demerara sugar -500 g (1 lb 2 oz/ 11⁄2 cups) table salt -2 small beetroots (beets), grated -grated zest of 3 lemons

Method: Before you cure, it is good practice to freeze the fish as this kills any bacteria that might be present. You can ‘flash freeze’ for 24 hours, but I like to freeze the fish for about a week. Defrost it in the refrigerator a few hours before you start curing.

Prepare the needles: Spruce, fir and pine needles can be very sharp, so care must be taken not to hurt your fingers while preparing them for cooking. You will need a pair of large, sharp scissors and a big bowl. Snip some larger branches from your tree. Wash the branches under cold, running water, making sure that you get rid of all possible bits of mud and dirt. You may notice that there are balls of sap, but this is safe to eat, as are the dried buds, which might be at the end of some of the branches. Turn the branch upside down over a bowl so that the needles make a chevron shape. Using scissors, cut upwards so that the needles fall directly into the bowl. I usually then wash the snipped needles once more before using them.

To make the cure, mix the sugar, salt, grated beetroot, lemon zest and needles together.

Lay out some cling film (plastic wrap) on a flat surface and sprinkle a generous layer of the curing mixture over it, making sure it is roughly the length and width of the fillet.

You might need an extra pair of hands for this next step: lay the fish over the first layer of cure, then pack the top and sides of the fillet with the rest of the cure and wrap tightly in cling film, making sure it is totally covered in the cure mixture.

Place the fish on a baking tray (sheet pan) underneath something heavy, and refrigerate between 24 and 36 hours. Halfway through the curing process, turn the fish over, remembering to place it under something heavy again.

When it is ready to eat, wash off the cure and make sure there are no needles left on the fish. Slice thinly.

This keeps in the refrigerator for up to 5 days.

(Courtesy of Julia Georgallis)

I love a good pickle. Either use infused Christmas Tree Vinegar or apple cider vinegar to make these or use fresh needles and leave to pickle for a couple of extra weeks. Use whichever vegetable you like and is in season. Carrots and cucumbers work well and add beetroot (beets) for some extra colour.

Makes: Enough to fill a 2-litre (70-fl oz/8-cup) jar

Preparation time: 3 days + 1 month (minimum 5 days) pickling time

Equipment: a 2-litre (70-fl oz/8-cups) glass jar with a lid, a Kilner or Mason jar is ideal

Ingredients : -A handful of spruce, pine or fir needles -2 litres (70 fl oz/8 cups) either Christmas Tree Vinegar (page 44) or apple cider vinegar -50 g (2 oz/1⁄2 cup) salt flakes -900 g (2 lb/4 cups) demerara sugar -700 g (1 lb 9 oz) ribbons of beetroot (beets), carrots, cucumber (preferably a mix of all three) -a handful of juniper berries

Method: Sterilize the jar and prepare the needles (see cured fish recipe for the instructions on this).

In a saucepan, heat up the vinegar, salt and sugar until just boiling.

Arrange the beetroot, carrots, cucumber, needles and juniper berries at the bottom of the jar and pour in the pickling liquid.

Tightly seal the jar. Turn it upside down once, quickly, to get rid of any extra air. Once cooled, either leave in a cool, dark place or in the refrigerator. Leave for a minimum of 5 days before opening. Keep for 2 weeks once opened.

(Courtesy of Julia Georgallis)

This is hands down my favorite recipe from the supper club, and I have shared it generously over the years with anyone who will listen. I like to use blue spruce, as I think it is the champion of conifers (it tastes a little like vanilla), but, as with all these recipes, you can interchange the type of Christmas tree you use depending on what you have access to.

Makes: 950 g (2 lb 2 oz) of ice cream

Preparation Time: 2 hours with an ice-cream maker, 4 hours without one

Ingredients: -300 g (101⁄2 oz) blue spruce needles or 400 g (14 oz) any other type of Christmas tree needles -510 ml (17 fl oz/2 cups) double (heavy) cream -170 ml (6 fl oz/3/4 cup) whole (full-fat) milk (ideally Jersey milk) -170 g (6 oz/3/4 cup) caster (superfine) sugar -8 egg yolks -5 pieces stem ginger, chopped

Method:

Prepare the needles (see first cured fish recipe for this info).

In a heavy-bottomed saucepan whisk the cream, milk, sugar and egg yolks until well combined.

Add the needles to the cream mixture and heat gently, stirring continuously so that the mixture doesn’t catch on the bottom or sides of the pan.

After 15 minutes, turn the heat up to medium. When bubbles begin to appear around the edge of the pan, the custard is ready and can be removed from the heat.

Sieve the mixture two or three times through a fine sieve (fine mesh strainer) so that none of the needles end up in the final ice cream mixture.

If using an ice-cream maker, add the sieved mixture to the churning pot and begin the churning process. Before it freezes, add the chopped stem ginger and continue churning until it is frozen. Transfer the frozen ice cream to the freezer.

If you don’t own an ice-cream maker, transfer the mixture to a tub or dish and leave to cool completely. Once cooled, transfer to the freezer. Stir the mixture every hour and when it is beginning to freeze (about 2 hours) but not completely solid, add the chopped stem ginger and mix well. Continue stirring each hour until the ice cream is completely frozen. This will take about 4 hours.

Once it is frozen, keep it in the freezer until ready to serve.

#Nature

[aardvarkcompareposts-blog]

Timor-Leste Travel Health Insurance - Country Review

Learn more about Timor-Leste Travel Health Insurance with an overview from the CDC and the US State Department. Here we cover Vaccines, Medicines and Insurance. At AardvarkCompare we can’t recommend travel insurance enough. Whether you are just traveling a few hundred miles from home to see family, or traveling to the other side of the world, travel insurance should be considered an essential part of your holiday packing. The hope is that you won’t have to use your travel insurance, and that you’ll have a fun and enjoyable trip. The following advice should help you make the most of your trip to Timor-Leste. Note: Always check that your destination country is one approved for travel by your travel insurance provider.

Timor-Leste Travel Health – CDC

All travelers You should be up to date on routine vaccinations while traveling to any destination. Some vaccines may also be required for travel. Vaccines and Medicines Check the vaccines and medicines list and visit your doctor (ideally, 4-6 weeks) before your trip to get vaccines or medicines you may need. Routine vaccines Make sure you are up-to-date on routine vaccines before every trip. These vaccines include measles-mumps-rubella (MMR) vaccine, diphtheria-tetanus-pertussis vaccine, varicella (chickenpox) vaccine, polio vaccine, and your yearly flu shot. Measles Infants (6 through 11 months old): 1 dose of measles-mumps-rubella (MMR) vaccine before travel. This dose does not count as the first dose in the routine childhood vaccination series. People 12 months old or older, with no evidence of immunity or no written documentation of any doses: 2 doses of MMR vaccine before travel. The 2 doses must be given 28 days apart. People 12 months old or older who have written documentation of 1 dose and no other evidence of immunity: 1 additional dose before travel, at least 28 days after the previous dose. Most travelers Get travel vaccines and medicines because there is a risk of these diseases in the country you are visiting. Hepatitis A CDC recommends this vaccine because you can get hepatitis A through contaminated food or water in Timor-Leste, regardless of where you are eating or staying. Malaria You will need to take prescription medicine before, during, and after your trip to prevent malaria. Your doctor can help you decide which medicine is right for you, and also talk to you about other steps you can take to prevent malaria. Areas of Timor-Leste with risk of malaria: Present in Oecusse District. Rare cases in other districts. See more detailed information about malaria in Timor-Leste. Typhoid You can get typhoid through contaminated food or water in Timor-Leste. CDC recommends this vaccine for most travelers, especially if you are staying with friends or relatives, visiting smaller cities or rural areas, or if you are an adventurous eater. Some travelers Ask your doctor what vaccines and medicines you need based on where you are going, how long you are staying, what you will be doing, and if you are traveling from a country other than the US. Hepatitis B You can get hepatitis B through sexual contact, contaminated needles, and blood products, so CDC recommends this vaccine if you might have sex with a new partner, get a tattoo or piercing, or have any medical procedures. Japanese Encephalitis You may need this vaccine if your trip will last more than a month, depending on where you are going in Timor-Leste and what time of year you are traveling. You should also consider this vaccine if you plan to visit rural areas in Timor-Leste or will be spending a lot of time outdoors, even for trips shorter than a month. Your doctor can help you decide if this vaccine is right for you based on your travel plans. See more in-depth information on Japanese Encephalitis in Timor-Leste. Rabies Rabies can be found in dogs, bats, and other mammals in the Timor-Leste, so CDC recommends this vaccine for the following groups: Travelers involved in outdoor and other activities in remote areas that put them at risk for bat bites (such as adventure travel and caving). People who will be working with or around bats (such as wildlife professionals and researchers). People who are taking long trips or moving to Timor-Leste Children, because they tend to play with animals, might not report bites, and are more likely to have animal bites on their head and neck. Stay Health and Safe Learn actions you can take to stay healthy and safe on your trip. Vaccines cannot protect you from many diseases in Timor-Leste, so your behaviors are important. Eat and Drink Safely Unclean food and water can cause travelers' diarrhea and other diseases. Reduce your risk by sticking to safe food and water habits. Eat Food that is cooked and served hot Hard-cooked eggs Fruits and vegetables you have washed in clean water or peeled yourself Pasteurized dairy products Don't Eat Food served at room temperature Food from street vendors Raw or soft-cooked (runny) eggs Raw or undercooked (rare) meat or fish Unwashed or unpeeled raw fruits and vegetables Unpasteurized dairy products Bushmeat (monkeys, bats, or other wild game) Drink Bottled water that is sealed Water that has been disinfected Ice made with bottled or disinfected water Carbonated drinks Hot coffee or tea Pasteurized milk Don’t Drink Tap or well water Ice made with tap or well water Drinks made with tap or well water (such as reconstituted juice) Unpasteurized milk Take Medicine Talk with your doctor about taking prescription or over-the-counter drugs with you on your trip in case you get sick. Prevent bug bites Bugs (like mosquitoes, ticks, and fleas) can spread a number of diseases in Timor-Leste. Many of these diseases cannot be prevented with a vaccine or medicine. You can reduce your risk by taking steps to prevent bug bites. What can I do to prevent bug bites? Cover exposed skin by wearing long-sleeved shirts, long pants, and hats. Use an appropriate insect repellent (see below) . Use permethrin-treated clothing and gear (such as boots, pants, socks, and tents). Do not use permethrin directly on skin. Stay and sleep in air-conditioned or screened rooms. Use a bed net if the area where you are sleeping is exposed to the outdoors. What type of insect repellent should I use? FOR PROTECTION AGAINST TICKS AND MOSQUITOES: Use a repellent that contains 20% or more DEET for protection that lasts up to several hours. FOR PROTECTION AGAINST MOSQUITOES ONLY: Products with one of the following active ingredients can also help prevent mosquito bites. Higher percentages of active ingredient provide longer protection. DEET Picaridin (also known as KBR 3023, Bayrepel, and icaridin) Oil of lemon eucalyptus (OLE) or PMD IR3535 Always use insect repellent as directed. What should I do if I am bitten by bugs? Avoid scratching bug bites, and apply hydrocortisone cream or calamine lotion to reduce the itching. Check your entire body for ticks after outdoor activity. Be sure to remove ticks What can I do to avoid bed bugs? Although bed bugs do not carry disease, they are an annoyance. See our information page about avoiding bug bites for some easy tips to avoid them. For more information on bed bugs, see Bed Bugs. For more detailed information on avoiding bug bites, see Avoid Bug Bites. Stay safe outdoors If your travel plans in Timor-Leste include outdoor activities, take these steps to stay safe and healthy during your trip. Stay alert to changing weather conditions and adjust your plans if conditions become unsafe. Prepare for activities by wearing the right clothes and packing protective items, such as bug spray, sunscreen, and a basic first aid kit. Consider learning basic first aid and CPR before travel. Bring a travel health kit with items appropriate for your activities. Heat-related illness, such as heat stroke, can be deadly. Eat and drink regularly, wear loose and lightweight clothing, and limit physical activity during high temperatures. If you are outside for many hours in heat, eat salty snacks and drink water to stay hydrated and replace salt lost through sweating. Protect yourself from UV radiation: use sunscreen with an SPF of at least 15, wear protective clothing, and seek shade during the hottest time of day (10 a.m.–4 p.m.). Be especially careful during summer months and at high elevation. Because sunlight reflects off snow, sand, and water, sun exposure may be increased during activities like skiing, swimming, and sailing. Very cold temperatures can be dangerous. Dress in layers and cover heads, hands, and feet properly if you are visiting a cold location. Stay safe around water Swim only in designated swimming areas. Obey lifeguards and warning flags on beaches. Practice safe boating—follow all boating safety laws, do not drink alcohol if driving a boat, and always wear a life jacket. Do not dive into shallow water. Do not swim in freshwater in developing areas or where sanitation is poor. Avoid swallowing water when swimming. Untreated water can carry germs that make you sick. To prevent infections, wear shoes on beaches where there may be animal waste. Keep away from animals Most animals avoid people, but they may attack if they feel threatened, are protecting their young or territory, or if they are injured or ill. Animal bites and scratches can lead to serious diseases such as rabies. Follow these tips to protect yourself: Do not touch or feed any animals you do not know. Do not allow animals to lick open wounds, and do not get animal saliva in your eyes or mouth. Avoid rodents and their urine and feces. Traveling pets should be supervised closely and not allowed to come in contact with local animals. If you wake in a room with a bat, seek medical care immediately. Bat bites may be hard to see. All animals can pose a threat, but be extra careful around dogs, bats, monkeys, sea animals such as jellyfish, and snakes. If you are bitten or scratched by an animal, immediately: Wash the wound with soap and clean water. Go to a doctor right away. Tell your doctor about your injury when you get back to the United States. Consider buying medical evacuation insurance. Rabies is a deadly disease that must be treated quickly, and treatment may not be available in some countries. Reduce your exposure to germs Follow these tips to avoid getting sick or spreading illness to others while traveling: Wash your hands often, especially before eating. If soap and water aren’t available, clean hands with hand sanitizer (containing at least 60% alcohol). Don’t touch your eyes, nose, or mouth. If you need to touch your face, make sure your hands are clean. Cover your mouth and nose with a tissue or your sleeve (not your hands) when coughing or sneezing. Try to avoid contact with people who are sick. If you are sick, stay home or in your hotel room, unless you need medical care. Avoid sharing body fluids Diseases can be spread through body fluids, such as saliva, blood, vomit, and semen. Protect yourself: Use latex condoms correctly. Do not inject drugs. Limit alcohol consumption. People take more risks when intoxicated. Do not share needles or any devices that can break the skin. That includes needles for tattoos, piercings, and acupuncture. If you receive medical or dental care, make sure the equipment is disinfected or sanitized. Know how to get medical care while traveling Plan for how you will get health care during your trip, should the need arise: Carry a list of local doctors and hospitals at your destination. Review your health insurance plan to determine what medical services it would cover during your trip. Consider purchasing travel health and medical evacuation insurance. Carry a card that identifies, in the local language, your blood type, chronic conditions or serious allergies, and the generic names of any medications you take. Some prescription drugs may be illegal in other countries. Call the Timor-Leste embassy to verify that all of your prescription(s) are legal to bring with you. Bring all the medicines (including over-the-counter medicines) you think you might need during your trip, including extra in case of travel delays. Ask your doctor to help you get prescriptions filled early if you need to. Many foreign hospitals and clinics are accredited by the Joint Commission International. A list of accredited facilities is available at their website (Joint Commission International). In some countries, medicine (prescription and over-the-counter) may be substandard or counterfeit. Bring the medicines you will need from the United States to avoid having to buy them at your destination. Malaria is a risk in some parts of Timor-Leste. If you are going to a risk area, fill your malaria prescription before you leave, and take enough with you for the entire length of your trip. Follow your doctor’s instructions for taking the pills; some need to be started before you leave. Select safe transportation Motor vehicle crashes are the #1 killer of healthy US citizens in foreign countries. In many places cars, buses, large trucks, rickshaws, bikes, people on foot, and even animals share the same lanes of traffic, increasing the risk for crashes. Walking Be smart when you are traveling on foot. Use sidewalks and marked crosswalks. Pay attention to the traffic around you, especially in crowded areas. Remember, people on foot do not always have the right of way in other countries. Riding/Driving Choose a safe vehicle. Choose official taxis or public transportation, such as trains and buses. Ride only in cars that have seatbelts. Avoid overcrowded, overloaded, top-heavy buses and minivans. Avoid riding on motorcycles or motorbikes, especially motorbike taxis. (Many crashes are caused by inexperienced motorbike drivers.) Choose newer vehicles—they may have more safety features, such as airbags, and be more reliable. Choose larger vehicles, which may provide more protection in crashes. Think about the driver. Do not drive after drinking alcohol or ride with someone who has been drinking. Consider hiring a licensed, trained driver familiar with the area. Arrange payment before departing. Follow basic safety tips. Wear a seatbelt at all times. Sit in the back seat of cars and taxis. When on motorbikes or bicycles, always wear a helmet. (Bring a helmet from home, if needed.) Avoid driving at night; street lighting in certain parts of Timor-Leste may be poor. Do not use a cell phone or text while driving (illegal in many countries). Travel during daylight hours only, especially in rural areas. If you choose to drive a vehicle in Timor-Leste, learn the local traffic laws and have the proper paperwork. Get any driving permits and insurance you may need. Get an International Driving Permit (IDP). Carry the IDP and a US-issued driver's license at all times. Check with your auto insurance policy's international coverage, and get more coverage if needed. Make sure you have liability insurance. Flying Avoid using local, unscheduled aircraft. If possible, fly on larger planes (more than 30 seats); larger airplanes are more likely to have regular safety inspections. Try to schedule flights during daylight hours and in good weather. Medical Evacuation Insurance If you are seriously injured, emergency care may not be available or may not meet US standards. Trauma care centers are uncommon outside urban areas. Having medical evacuation insurance can be helpful for these reasons. Helpful Resources Road Safety Overseas (Information from the US Department of State): Includes tips on driving in other countries, International Driving Permits, auto insurance, and other resources. The Association for International Road Travel has country-specific Road Travel Reports available for most countries for a minimal fee. Traffic flows on the left side of the road in Timor-Leste. Always pay close attention to the flow of traffic, especially when crossing the street. LOOK RIGHT for approaching traffic. Maintain personal security Use the same common sense traveling overseas that you would at home, and always stay alert and aware of your surroundings. Before you leave Research your destination(s), including local laws, customs, and culture. Monitor travel warnings and alerts and read travel tips from the US Department of State. Enroll in the Smart Traveler Enrollment Program (STEP). Leave a copy of your itinerary, contact information, credit cards, and passport with someone at home. Pack as light as possible, and leave at home any item you could not replace. While at your destination(s) Carry contact information for the nearest US embassy or consulate. Carry a photocopy of your passport and entry stamp; leave the actual passport securely in your hotel. Follow all local laws and social customs. Do not wear expensive clothing or jewelry. Always keep hotel doors locked, and store valuables in secure areas. If possible, choose hotel rooms between the 2nd and 6th floors. Healthy Travel Packing List Use the Healthy Travel Packing List for Timor-Leste for a list of health-related items to consider packing for your trip. Talk to your doctor about which items are most important for you. Why does CDC recommend packing these health-related items? It’s best to be prepared to prevent and treat common illnesses and injuries. Some supplies and medicines may be difficult to find at your destination, may have different names, or may have different ingredients than what you normally use. After Your Trip If you are not feeling well after your trip, you may need to see a doctor. If you need help finding a travel medicine specialist, see Find a Clinic. Be sure to tell your doctor about your travel, including where you went and what you did on your trip. Also tell your doctor if you were bitten or scratched by an animal while traveling. If your doctor prescribed antimalarial medicine for your trip, keep taking the rest of your pills after you return home. If you stop taking your medicine too soon, you could still get sick. Malaria is always a serious disease and may be a deadly illness. If you become ill with a fever either while traveling in a malaria-risk area or after you return home (for up to 1 year), you should seek immediate medical attention and should tell the doctor about your travel history. For more information on what to do if you are sick after your trip, see Getting Sick after Travel.

Timor-Leste Travel Health – The US State Department

U.S.- TIMOR-LESTE RELATIONS Timor-Leste became an independent nation in 2002, following over four hundred years of Portuguese colonization, twenty-four years of Indonesian occupation, and three years of United Nations transitional administration. The country faces the challenge of building a strong democracy and vibrant economy against a background of still-fragile institutions and limited human capital. The United States and Timor-Leste enjoy excellent bilateral relations based on shared interests and values, and the United States is committed to strengthening and deepening this partnership. U.S. Assistance to Timor-Leste The United States has a significant bilateral development assistance program and is also a major donor member to a number of multilateral agencies active in Timor-Leste such as the United Nations, Asian Development Bank, and World Bank. U.S. development assistance is delivered through US Agency for International Development (USAID) governance, health, and agricultural programs, year-round rotations of U.S. Navy Seabees, and a growing Peace Corps program. In December 2017, the Millennium Challenge Corporation selected Timor-Leste for compact development and aims to partner with the Timorese government to reduce key drivers of poverty and promote economic growth. U.S. assistance focuses on bolstering stability by strengthening the foundations of good governance, improving the health of the Timorese people, supporting the professionalization of the Timorese security forces, and creating jobs for the rapidly growing and youthful population by accelerating economic growth. Bilateral Economic Relations Timor-Leste remains one of the least developed countries in the world and there is little direct trade with the United States. The economy is dependent on government spending (financed by petroleum revenues) and, to a lesser extent, assistance from international donors including the United States. Private sector development has lagged due to human capital shortages, infrastructure weakness, an incomplete legal system, and an inefficient regulatory environment. The U.S. Overseas Private Investment Corporation and the Government of Timor-Leste have signed an Investment Incentive Agreement. The major U.S. investor in Timor-Leste is ConocoPhillips; its Bayu-Undan gas condensate development is located in the Timor Sea joint petroleum development area between Timor-Leste and Australia. The second largest export is coffee, which generates between $15 and $30 million a year. Starbucks Coffee Company is a major purchaser of Timorese coffee. Timor-Leste’s Membership in International Organizations Timor-Leste’s foreign policy places high priority on its relationships with Indonesia, Australia, other neighbors, and friendly countries and donors, most notably the Community of Portuguese Language Countries (CPLP) and member states of the Association of Southeast Asian Nations (ASEAN). Timor-Leste began its two year presidency of the CPLP in 2014 by prioritizing economic integration between member states, as well as joint exploration and production of oil and gas. One of its top foreign policy objectives is to join ASEAN. Timor-Leste applied for ASEAN membership in 2011, but an ASEAN decision to admit the nation is still pending. In June 2018, Timor-Leste formally joined the Young Southeast Asian Leaders Initiative (YSEALI), the U.S. government’s signature program to strengthen leadership development and networking among youth in Southeast Asia. Timor-Leste and the United States belong to many of the same international organizations, including the United Nations, ASEAN Regional Forum, Asia/Pacific Group on Money Laundering, International Monetary Fund, and World Bank. Bilateral Representation Timor-Leste maintain an embassy in the United States at 4201 Connecticut Avenue, NW, Washington, DC 20008 (telephone: 202-966-3202). Have questions? We would love to hear from you. Send us a chat, Send us a Mail or alternatively Call Us at (650) 492-6298. Recent AardvarkCompare Travel Insurance Customer Reviews I Panicked When I Discovered I panicked when I discovered the Travel Insurance I had through Expedia had expired when I changed my flight reservation. When I went to renew I was told I couldn't. I discovered Aardvark on my AARP site and I was excited I could purchase a an even better travel plan with coverage starting with my trip departure, at a cost I could afford. I was confused with the initial site and was Mr. Breeze reached out to me for clarification. He explained the policy more thoroughly and addressed all my concerns, can't get any better then that! Thank You Aardvark and thank you Jonathan for your assistance. I can go on my trip now knowing I'll be covered for medical emergencies, and then some. Barbara Good Choices, Well Explained I liked the way insurance was explained. I had read an article your company had written explaining Expedia trip coverage versus other choices. I used this advice to make the best choice for me and my traveling companions. That choice was to take a policy that provided much better medical and evacuation primary care. Your site allowed comparisons, and I think I got the best value for my money. I don't like constant follow up emails. You could back off a bit!! Louise Read the full article

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Meatloaf Recipe

Home > Recipes by Category > Main Dishes > Beef Recipes > Meatloaf Recipe

After trying dozens of others, I guarantee that this is the best meatloaf recipe you’ll find. It’s loaded with flavor, very easy to prepare, and the sauce totally makes it. Serve it alongside your favorite mashed potatoes and veggies; it will be an instant hit every time you make it.

I’ve talked a lot about Sunday dinners at my grandma’s house, where there was always an abundance of pasta and traditional Italian foods. However, we would often eat dinner at my grandma’s at random times throughout the week, as well. If she knew my parents were busy on a particular day, or happened to be making something she knew we’d like, she would call and tell us to come over. One of my favorite non-Italian meals that she made was meatloaf with mashed potatoes. It’s such a comfort food, and it reminds me of walking into her house on chilly fall and winter evenings, when it was already dark at dinnertime.

Not long after my husband and I began dating, I found out that meatloaf was one of his favorite meals. It took me awhile, but I finally found a meatloaf recipe that we both love and that’s incredibly easy to make.

How To Make Meatloaf

Meatloaf seems like it should be such a simple recipe that there wouldn’t be much variation in terms of ingredients or process, but there are a few tricks that take it from ordinary meatloaf to the absolute best ever.

Let’s go through them step-by-step:

The Meat

I’ve found that one of the biggest mistakes you can make with meatloaf is to use only ground beef. Your meatloaf will basically taste like a flavored, loaf-shaped hamburger. We want more depth of flavor and a more tender texture that doesn’t leave the meatloaf crumbly, so in addition to the ground beef, we use ground pork and ground veal.

You’ll often see packages of “meatloaf mix” in the meat case at the grocery store, which is a combination of the three meats. If you don’t see it, you can always ask the butcher to create it for you. (You can substitute 2 pounds of meatloaf mix for the trio of meats in the recipe.)

(Side note: I also use meatloaf mix for my meat sauce and meatballs – it works incredibly well in those dishes, too.)

The Rest of the Ingredients

Meatloaf obviously requires some extra ingredients to give it tons of flavor and to keep it moist and tender, as well. Let’s run through them:

The Aromatics – Onion and garlic is sautéed before being added to the meatloaf mixture to enhance its flavor (and no one wants to bite into a raw piece of onion!).

More Flavor – Dijon mustard, Worcestershire sauce, salt, black pepper, thyme, cayenne pepper, and parsley all give this meatloaf a massive oomph in the flavor department.

Eggs and Milk – Keep the meatloaf tender and bind it together. (You can substitute ½ cup plain yogurt for the milk.)

Crushed saltine crackers – Lighten the texture the meatloaf, add moisture, as well as bind it together. (You can substitute ⅔ cup quick oats or 1⅓ cups fresh bread crumbs).

The Glaze – This sauce is super simple but it packs tons of flavor and I would never make meatloaf without it! You only need three ingredients (ketchup, brown sugar and vinegar) for a perfect sweet and tangy glaze. Brush on half before baking, and the other half when it’s almost done in the oven.

The Process

Making this meatloaf recipe is super simple!

Once the onion and garlic are sauteed, you mix together all of the ingredients in a large bowl, either with a fork or your hands, taking care not to overmix (this keeps the meatloaf moist and tender; overmixing can cause it to because tough or dry).

Then, either free form the loaf on a rimmed baking sheet that has been lined with aluminum foil (easy cleanup!) or you can put the mixture into a loaf pan with a perforated bottom).

Freezing Meatloaf

Meatloaf is a fabulous candidate for freezing, both before and after baking. It was one of my favorite freezer meals to have stashed away after each of my babies were born. How to do it:

Freeze Before Baking – Mix together the ingredients, shape the meatloaf, then wrap in plastic wrap, place in a ziploc freezer bag and freeze for up to 4 months. Thaw overnight in the refrigerator, then bake as directed. I recommend freezing it without the glaze and making it/brushing it on right before baking.

Freeze After Baking – After the meatloaf has been baked and cooled, wrap it in plastic wrap, then in a layer of aluminum foil, place in a ziploc freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in a 350-degree oven, covered with foil, for about 45 minutes, or until heated through. I do not recommend reheating directly from frozen, as it takes A LONG TIME and the outside can get dry while the inside remains frozen.

I think it has the best texture when it is frozen raw, thawed and baked. Since it’s only baked once, it maintains the best flavor and texture.

Without exception, I serve meatloaf with my favorite mashed potatoes; you can’t have meatloaf without the mashed potatoes as far as I’m concerned!

This meatloaf is husband-approved and making it always reminds me of cozy dinners at my grandma’s house, so it’s a definite win-win for me.

If You Like This Meatloaf Recipe, Try These:

Four years ago: German Beer Cheese Spread Five years ago: Frito Pie Six years ago: Potato Skins Nine years ago: Polenta Pizza

Meatloaf Recipe

Yield: 6 to 8 servings

Prep:15 minutes

Cook:1 hour

Total:1 hour 45 minutes

This classic meatloaf recipe is the absolute best you’ll find. It’s loaded with flavor, very easy to prepare, and the sauce is delicious.

Ingredients:

For the Glaze:

½ cup (113 grams) ketchup

4 tablespoons light brown sugar

4 teaspoons cider vinegar

For the Meatloaf:

2 teaspoons vegetable oil

1 medium onion, finely diced

2 cloves garlic, minced

2 eggs

2 teaspoons Dijon mustard

2 teaspoons Worcestershire sauce

1 teaspoon salt

½ teaspoon ground black pepper

½ teaspoon dried thyme

⅛ teaspoon cayenne pepper

½ cup (120 ml) whole milk

1 pound ground beef

½ pound ground pork

½ pound ground veal

16 saltine crackers (45 grams), crushed

⅓ cup minced fresh parsley

Directions:

Make the Glaze: In a small saucepan, whisk together the ketchup, brown sugar and vinegar; set aside.

Make the Meatloaf: Preheat oven to 350 degrees F. Heat oil in medium skillet over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes. Set aside to cool while preparing the remaining ingredients.

In a large bowl, whisk together the eggs, thyme, salt, pepper, mustard, Worcestershire sauce, cayenne and milk. Add the ground meats, crackers, parsley and cooked onion mixture; mix with a fork until evenly blended.

With wet hands, pat the mixture into a 9-by-5-inch loaf shape. Place on a foil-lined rimmed baking pan (you could also use a 9×5-inch loaf pan with a perforated bottom). Brush with half of the glaze.

Bake meatloaf until it is cooked through (it should register 160 degrees F on an instant-read thermometer), about 1 hour, brushing with the remaining glaze when there is 15 minutes left. Cool at least 20 minutes, then slice the meatloaf and serve.

Recipe Notes:

The whole milk can be replaced by ½ cup plain yogurt.

The crushed saltines can be replaced by ⅔ cup quick oats or 1⅓ cups fresh bread crumbs.

Update Notes: This recipe was originally published in October 2014. It was updated in September 2018 with new photos and extensive recipe tips.

[photos by The Almond Eater]

Source: https://www.browneyedbaker.com/best-meatloaf-recipe/

[guideseeder67-blog]

Meatloaf Recipe

Home > Recipes by Category > Main Dishes > Beef Recipes > Meatloaf Recipe

After trying dozens of others, I guarantee that this is the best meatloaf recipe you’ll find. It’s loaded with flavor, very easy to prepare, and the sauce totally makes it. Serve it alongside your favorite mashed potatoes and veggies; it will be an instant hit every time you make it.

I’ve talked a lot about Sunday dinners at my grandma’s house, where there was always an abundance of pasta and traditional Italian foods. However, we would often eat dinner at my grandma’s at random times throughout the week, as well. If she knew my parents were busy on a particular day, or happened to be making something she knew we’d like, she would call and tell us to come over. One of my favorite non-Italian meals that she made was meatloaf with mashed potatoes. It’s such a comfort food, and it reminds me of walking into her house on chilly fall and winter evenings, when it was already dark at dinnertime.

Not long after my husband and I began dating, I found out that meatloaf was one of his favorite meals. It took me awhile, but I finally found a meatloaf recipe that we both love and that’s incredibly easy to make.

How To Make Meatloaf

Meatloaf seems like it should be such a simple recipe that there wouldn’t be much variation in terms of ingredients or process, but there are a few tricks that take it from ordinary meatloaf to the absolute best ever.

Let’s go through them step-by-step:

The Meat

I’ve found that one of the biggest mistakes you can make with meatloaf is to use only ground beef. Your meatloaf will basically taste like a flavored, loaf-shaped hamburger. We want more depth of flavor and a more tender texture that doesn’t leave the meatloaf crumbly, so in addition to the ground beef, we use ground pork and ground veal.

You’ll often see packages of “meatloaf mix” in the meat case at the grocery store, which is a combination of the three meats. If you don’t see it, you can always ask the butcher to create it for you. (You can substitute 2 pounds of meatloaf mix for the trio of meats in the recipe.)

(Side note: I also use meatloaf mix for my meat sauce and meatballs – it works incredibly well in those dishes, too.)

The Rest of the Ingredients

Meatloaf obviously requires some extra ingredients to give it tons of flavor and to keep it moist and tender, as well. Let’s run through them:

The Aromatics – Onion and garlic is sautéed before being added to the meatloaf mixture to enhance its flavor (and no one wants to bite into a raw piece of onion!).

More Flavor – Dijon mustard, Worcestershire sauce, salt, black pepper, thyme, cayenne pepper, and parsley all give this meatloaf a massive oomph in the flavor department.

Eggs and Milk – Keep the meatloaf tender and bind it together. (You can substitute ½ cup plain yogurt for the milk.)

Crushed saltine crackers – Lighten the texture the meatloaf, add moisture, as well as bind it together. (You can substitute ⅔ cup quick oats or 1⅓ cups fresh bread crumbs).

The Glaze – This sauce is super simple but it packs tons of flavor and I would never make meatloaf without it! You only need three ingredients (ketchup, brown sugar and vinegar) for a perfect sweet and tangy glaze. Brush on half before baking, and the other half when it’s almost done in the oven.

The Process

Making this meatloaf recipe is super simple!

Once the onion and garlic are sauteed, you mix together all of the ingredients in a large bowl, either with a fork or your hands, taking care not to overmix (this keeps the meatloaf moist and tender; overmixing can cause it to because tough or dry).

Then, either free form the loaf on a rimmed baking sheet that has been lined with aluminum foil (easy cleanup!) or you can put the mixture into a loaf pan with a perforated bottom).

Freezing Meatloaf

Meatloaf is a fabulous candidate for freezing, both before and after baking. It was one of my favorite freezer meals to have stashed away after each of my babies were born. How to do it:

Freeze Before Baking – Mix together the ingredients, shape the meatloaf, then wrap in plastic wrap, place in a ziploc freezer bag and freeze for up to 4 months. Thaw overnight in the refrigerator, then bake as directed. I recommend freezing it without the glaze and making it/brushing it on right before baking.

Freeze After Baking – After the meatloaf has been baked and cooled, wrap it in plastic wrap, then in a layer of aluminum foil, place in a ziploc freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in a 350-degree oven, covered with foil, for about 45 minutes, or until heated through. I do not recommend reheating directly from frozen, as it takes A LONG TIME and the outside can get dry while the inside remains frozen.

I think it has the best texture when it is frozen raw, thawed and baked. Since it’s only baked once, it maintains the best flavor and texture.

Without exception, I serve meatloaf with my favorite mashed potatoes; you can’t have meatloaf without the mashed potatoes as far as I’m concerned!

This meatloaf is husband-approved and making it always reminds me of cozy dinners at my grandma’s house, so it’s a definite win-win for me.

If You Like This Meatloaf Recipe, Try These:

Four years ago: German Beer Cheese Spread Five years ago: Frito Pie Six years ago: Potato Skins Nine years ago: Polenta Pizza

Meatloaf Recipe

Yield: 6 to 8 servings

Prep:15 minutes

Cook:1 hour

Total:1 hour 45 minutes

This classic meatloaf recipe is the absolute best you’ll find. It’s loaded with flavor, very easy to prepare, and the sauce is delicious.

Ingredients:

For the Glaze:

½ cup (113 grams) ketchup

4 tablespoons light brown sugar

4 teaspoons cider vinegar

For the Meatloaf:

2 teaspoons vegetable oil

1 medium onion, finely diced

2 cloves garlic, minced

2 eggs

2 teaspoons Dijon mustard

2 teaspoons Worcestershire sauce

1 teaspoon salt

½ teaspoon ground black pepper

½ teaspoon dried thyme

⅛ teaspoon cayenne pepper

½ cup (120 ml) whole milk

1 pound ground beef

½ pound ground pork

½ pound ground veal

16 saltine crackers (45 grams), crushed

⅓ cup minced fresh parsley

Directions:

Make the Glaze: In a small saucepan, whisk together the ketchup, brown sugar and vinegar; set aside.

Make the Meatloaf: Preheat oven to 350 degrees F. Heat oil in medium skillet over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes. Set aside to cool while preparing the remaining ingredients.

In a large bowl, whisk together the eggs, thyme, salt, pepper, mustard, Worcestershire sauce, cayenne and milk. Add the ground meats, crackers, parsley and cooked onion mixture; mix with a fork until evenly blended.

With wet hands, pat the mixture into a 9-by-5-inch loaf shape. Place on a foil-lined rimmed baking pan (you could also use a 9×5-inch loaf pan with a perforated bottom). Brush with half of the glaze.

Bake meatloaf until it is cooked through (it should register 160 degrees F on an instant-read thermometer), about 1 hour, brushing with the remaining glaze when there is 15 minutes left. Cool at least 20 minutes, then slice the meatloaf and serve.

Recipe Notes:

The whole milk can be replaced by ½ cup plain yogurt.

The crushed saltines can be replaced by ⅔ cup quick oats or 1⅓ cups fresh bread crumbs.

Update Notes: This recipe was originally published in October 2014. It was updated in September 2018 with new photos and extensive recipe tips.

[photos by The Almond Eater]

Source: https://www.browneyedbaker.com/best-meatloaf-recipe/

[birdshirt1-blog]

Eggplant and Yogurt Spread with Saffron

When Anissa Helou told me she was writing a book on the foods of the Islamic world, I was surprised, and a little curious. I didn’t know much about the food, but I am always drawn to the flavors, and ingredients used: Lots of vegetables, olive oil, pulses, grains, olives, spices, handmade cheeses and flatbreads, fresh fish, and grilled meats. In short, the kind of food I could live on, and sometimes, I do.

A few years ago, Anissa invited us to dinner in her loft when she was living in London, and started with a spectacular, but simple, puree of eggplant and labneb with orange saffron juice resting in pools over the top. I was familiar with Eggplant Caviar, Moutabal, and Baba Ganoush, but the idea of mixing eggplant with tangy fresh cheese was a revelation.

She gave me the recipe, which I’d planned to make since that evening, but it got buried in the bulging folder of recipes called “Recipes to Make” that’s part of a larger stack of folders in my kitchen, and office, that keeps growing and growing and growing.

So I was thrilled to find that Anissa included the recipe in her book, Feast: Food of the Islamic World, which prodded me to give it a go. The book itself is huge; over 500 pages, with a subject, and scope, that merits the heft. The book starts out with an eighty-page chapter on breads, everything from saj to Syrian fatayer, ovals of dough filled with cheese, parsley, and spinach.

There’s an Indonesian multilayered bread, called Martabak, filled with curried lamb and scallions, I’ve bookmarked because the idea of having a recipe for fried bread with a spiced lamb filling is too much to bear, and I need to make it. There’s a Baked Rice Cake with Lamb, from Iran, that features a very crusty exterior of crisp rice, enclosing a filling of tender, braised lamb. And I’m eyeing the Semolina Cake, called Basboussa in Egypt, which I think would be great with a juicy cherry compote or fresh summer fruits.

Even though some of the dishes are unfamiliar and may sound daunting, there are step-by-step photos of many of the preparations, to hold your (and my) hand, as we go.

The recipe also gave me the chance to finally crack open the saffron I got in Sicily. Real saffron anywhere is expensive, but there isn’t anything else like it. Using something else is like substituting nonfat milk for cream in a recipe; the extra expense is worth it. Fortunately, you don’t need a lot for this recipe, but saffron really does heighten everything it lands in, including this spread. A lovely Iranian woman gave me some saffron from her homeland a few years ago at a book event and it’s so precious to me that I keep it very well-hidden. (Come to think of it. Where did I put that?…)

Eggplant isn’t the prettiest thing to photograph, but when sautéed with good olive oil, onions, and garlic, it turns into something silky, and tasty, and works magically as a base for (and with) other flavors. And regarding olive oil, people forget that olive oil isn’t just something that keeps foods from sticking to the pan. It’s a flavor. I thought the original recipe in the book had too much, but corrected myself after I stirred in the eggplant when I was cooking it, and found that it was necessary for moisture, and – yes – for flavor, when I tasted it later.

A word about that labneh: The recipe is called Eggplant and Yogurt Spread (Borani-e Bâdenjân) by Anissa, and yogurt is the base for labneh. I tried it with Greek yogurt and it didn’t have the right assertive tanginess and texture to stand up to the eggplant. You can buy labneh at most Middle Eastern markets, but it’s incredibly simple to make your own – you basically strain plain yogurt for a few hours, or overnight, and that’s it.

Feast is one of the few books that, as soon as I arrived and I opened it, I sat down for a good thirty minutes just to read through it. It’s a wide-ranging book on a cuisine, and a culture, that are unfamiliar to many of us, and I’m looking forward to learning – and eating – more from it.

Iranian Eggplant and Yogurt Spread with Saffron

Print Recipe

Adapted from Feast: Food of the Islamic World by Anissa HelouA few notes on the recipe. This uses labneh, made by straining yogurt, and has more acidity than Greek or Greek-style yogurt, at least to my taste. So I recommend you use labneh. (It's easy to make - recipe here.) If you use Greek yogurt, you'll probably want to add a little lemon juice, to taste, when everything is mixed together.Saffron is a costly seasoning and well worth it. Be sure to buy from a trusted source, so you get what you pay for. If it's out of your budget, you could mix a little powdered turmeric with some hot water for the same effect, but note that it's not the same flavor (and not authentic), and stains anything it touches.Lastly, I was surprised at how much olive oil was recommended and tried cutting it back by half. As I cooked everything, I realized that it was correct amount needed to get everything to the right consistency, and flavor.

2 medium (1.2 pound, 500g) eggplants

1/4 cup (60ml) extra-virgin olive oil

1 medium onion, peeled and thinly sliced

2 cloves garlic, peeled and minced

kosher or sea salt

freshly-ground black pepper

1/2 cup (125g) labneh

pinch saffron threads

1 tablespoon water

1/2 cup (50g) toasted walnuts, coarsely chopped

1. Preheat the oven to 350ºF (180ºC). Line a baking sheet with parchment paper.

2. Prick the eggplants a few times around them with a paring knife. Set the eggplants directly over a gas burner and roast, turning occasionally with tongs, until they are soft and wilted, 5 to 10 minutes. (The longer you leave them on the flame, the more "roasted" they will taste.) Place the eggplants on the prepared baking sheet and bake until they're soft all the way through, 20 to 30 minutes.

3. Remove the eggplants from the oven and when cool enough to handle, split them open and scoop out as much as the pulp as possible, and set it in a mesh strainer or colander. Let drain for 20 minutes, stirring it a few times while it drains. Once it's drained, mash the eggplant with a fork until it's a chunky puree.

4. Heat the olive oil in a skillet over medium heat. Add the onions and season with a bit of salt. Cook until wilted and translucent, stirring constantly, about 5 minutes, then add the garlic and cook for 1 minute more.

5. Add the eggplant and cook for another 5 minutes, stirring occasionally, seasoning with salt and pepper. Remove from heat and cool completely. Add the saffron to the water and let it steep.

6. Stir in the labneh and scrape the spread into a wide serving bowl. Spoon the saffron threads and the liquid over the spread and sprinkle with chopped walnuts.

Serving: Serve the spread with pita bread, or another flatbread, or crackers.

Storage: The spread will keep in the refrigerator for 4 to 5 days.

Source: https://www.davidlebovitz.com/iranian-eggplant-and-yogurt-dip-with-saffron-recipe-anissa-helou-feast-cookbook-labneh/

[notifychill4-blog]

Meatloaf Recipe

Home > Recipes by Category > Main Dishes > Beef Recipes > Meatloaf Recipe

After trying dozens of others, I guarantee that this is the best meatloaf recipe you’ll find. It’s loaded with flavor, very easy to prepare, and the sauce totally makes it. Serve it alongside your favorite mashed potatoes and veggies; it will be an instant hit every time you make it.

I’ve talked a lot about Sunday dinners at my grandma’s house, where there was always an abundance of pasta and traditional Italian foods. However, we would often eat dinner at my grandma’s at random times throughout the week, as well. If she knew my parents were busy on a particular day, or happened to be making something she knew we’d like, she would call and tell us to come over. One of my favorite non-Italian meals that she made was meatloaf with mashed potatoes. It’s such a comfort food, and it reminds me of walking into her house on chilly fall and winter evenings, when it was already dark at dinnertime.

Not long after my husband and I began dating, I found out that meatloaf was one of his favorite meals. It took me awhile, but I finally found a meatloaf recipe that we both love and that’s incredibly easy to make.

How To Make Meatloaf

Meatloaf seems like it should be such a simple recipe that there wouldn’t be much variation in terms of ingredients or process, but there are a few tricks that take it from ordinary meatloaf to the absolute best ever.

Let’s go through them step-by-step:

The Meat

I’ve found that one of the biggest mistakes you can make with meatloaf is to use only ground beef. Your meatloaf will basically taste like a flavored, loaf-shaped hamburger. We want more depth of flavor and a more tender texture that doesn’t leave the meatloaf crumbly, so in addition to the ground beef, we use ground pork and ground veal.

You’ll often see packages of “meatloaf mix” in the meat case at the grocery store, which is a combination of the three meats. If you don’t see it, you can always ask the butcher to create it for you. (You can substitute 2 pounds of meatloaf mix for the trio of meats in the recipe.)

(Side note: I also use meatloaf mix for my meat sauce and meatballs – it works incredibly well in those dishes, too.)

The Rest of the Ingredients

Meatloaf obviously requires some extra ingredients to give it tons of flavor and to keep it moist and tender, as well. Let’s run through them:

The Aromatics – Onion and garlic is sautéed before being added to the meatloaf mixture to enhance its flavor (and no one wants to bite into a raw piece of onion!).

More Flavor – Dijon mustard, Worcestershire sauce, salt, black pepper, thyme, cayenne pepper, and parsley all give this meatloaf a massive oomph in the flavor department.

Eggs and Milk – Keep the meatloaf tender and bind it together. (You can substitute ½ cup plain yogurt for the milk.)

Crushed saltine crackers – Lighten the texture the meatloaf, add moisture, as well as bind it together. (You can substitute ⅔ cup quick oats or 1⅓ cups fresh bread crumbs).

The Glaze – This sauce is super simple but it packs tons of flavor and I would never make meatloaf without it! You only need three ingredients (ketchup, brown sugar and vinegar) for a perfect sweet and tangy glaze. Brush on half before baking, and the other half when it’s almost done in the oven.

The Process

Making this meatloaf recipe is super simple!

Once the onion and garlic are sauteed, you mix together all of the ingredients in a large bowl, either with a fork or your hands, taking care not to overmix (this keeps the meatloaf moist and tender; overmixing can cause it to because tough or dry).

Then, either free form the loaf on a rimmed baking sheet that has been lined with aluminum foil (easy cleanup!) or you can put the mixture into a loaf pan with a perforated bottom).

Freezing Meatloaf

Meatloaf is a fabulous candidate for freezing, both before and after baking. It was one of my favorite freezer meals to have stashed away after each of my babies were born. How to do it:

Freeze Before Baking – Mix together the ingredients, shape the meatloaf, then wrap in plastic wrap, place in a ziploc freezer bag and freeze for up to 4 months. Thaw overnight in the refrigerator, then bake as directed. I recommend freezing it without the glaze and making it/brushing it on right before baking.

Freeze After Baking – After the meatloaf has been baked and cooled, wrap it in plastic wrap, then in a layer of aluminum foil, place in a ziploc freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in a 350-degree oven, covered with foil, for about 45 minutes, or until heated through. I do not recommend reheating directly from frozen, as it takes A LONG TIME and the outside can get dry while the inside remains frozen.

I think it has the best texture when it is frozen raw, thawed and baked. Since it’s only baked once, it maintains the best flavor and texture.

Without exception, I serve meatloaf with my favorite mashed potatoes; you can’t have meatloaf without the mashed potatoes as far as I’m concerned!

This meatloaf is husband-approved and making it always reminds me of cozy dinners at my grandma’s house, so it’s a definite win-win for me.

If You Like This Meatloaf Recipe, Try These:

Four years ago: German Beer Cheese Spread Five years ago: Frito Pie Six years ago: Potato Skins Nine years ago: Polenta Pizza

Meatloaf Recipe

Yield: 6 to 8 servings

Prep:15 minutes

Cook:1 hour

Total:1 hour 45 minutes

This classic meatloaf recipe is the absolute best you’ll find. It’s loaded with flavor, very easy to prepare, and the sauce is delicious.

Ingredients:

For the Glaze:

½ cup (113 grams) ketchup

4 tablespoons light brown sugar

4 teaspoons cider vinegar

For the Meatloaf:

2 teaspoons vegetable oil

1 medium onion, finely diced

2 cloves garlic, minced

2 eggs

2 teaspoons Dijon mustard

2 teaspoons Worcestershire sauce

1 teaspoon salt

½ teaspoon ground black pepper

½ teaspoon dried thyme

⅛ teaspoon cayenne pepper

½ cup (120 ml) whole milk

1 pound ground beef

½ pound ground pork

½ pound ground veal

16 saltine crackers (45 grams), crushed

⅓ cup minced fresh parsley

Directions:

Make the Glaze: In a small saucepan, whisk together the ketchup, brown sugar and vinegar; set aside.

Make the Meatloaf: Preheat oven to 350 degrees F. Heat oil in medium skillet over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes. Set aside to cool while preparing the remaining ingredients.

In a large bowl, whisk together the eggs, thyme, salt, pepper, mustard, Worcestershire sauce, cayenne and milk. Add the ground meats, crackers, parsley and cooked onion mixture; mix with a fork until evenly blended.

With wet hands, pat the mixture into a 9-by-5-inch loaf shape. Place on a foil-lined rimmed baking pan (you could also use a 9×5-inch loaf pan with a perforated bottom). Brush with half of the glaze.

Bake meatloaf until it is cooked through (it should register 160 degrees F on an instant-read thermometer), about 1 hour, brushing with the remaining glaze when there is 15 minutes left. Cool at least 20 minutes, then slice the meatloaf and serve.

Recipe Notes:

The whole milk can be replaced by ½ cup plain yogurt.

The crushed saltines can be replaced by ⅔ cup quick oats or 1⅓ cups fresh bread crumbs.

Update Notes: This recipe was originally published in October 2014. It was updated in September 2018 with new photos and extensive recipe tips.

[photos by The Almond Eater]

Source: https://www.browneyedbaker.com/best-meatloaf-recipe/

[rainhorn6-blog]

Eggplant and Yogurt Spread with Saffron

When Anissa Helou told me she was writing a book on the foods of the Islamic world, I was surprised, and a little curious. I didn’t know much about the food, but I am always drawn to the flavors, and ingredients used: Lots of vegetables, olive oil, pulses, grains, olives, spices, handmade cheeses and flatbreads, fresh fish, and grilled meats. In short, the kind of food I could live on, and sometimes, I do.

A few years ago, Anissa invited us to dinner in her loft when she was living in London, and started with a spectacular, but simple, puree of eggplant and labneb with orange saffron juice resting in pools over the top. I was familiar with Eggplant Caviar, Moutabal, and Baba Ganoush, but the idea of mixing eggplant with tangy fresh cheese was a revelation.

She gave me the recipe, which I’d planned to make since that evening, but it got buried in the bulging folder of recipes called “Recipes to Make” that’s part of a larger stack of folders in my kitchen, and office, that keeps growing and growing and growing.

So I was thrilled to find that Anissa included the recipe in her book, Feast: Food of the Islamic World, which prodded me to give it a go. The book itself is huge; over 500 pages, with a subject, and scope, that merits the heft. The book starts out with an eighty-page chapter on breads, everything from saj to Syrian fatayer, ovals of dough filled with cheese, parsley, and spinach.

There’s an Indonesian multilayered bread, called Martabak, filled with curried lamb and scallions, I’ve bookmarked because the idea of having a recipe for fried bread with a spiced lamb filling is too much to bear, and I need to make it. There’s a Baked Rice Cake with Lamb, from Iran, that features a very crusty exterior of crisp rice, enclosing a filling of tender, braised lamb. And I’m eyeing the Semolina Cake, called Basboussa in Egypt, which I think would be great with a juicy cherry compote or fresh summer fruits.

Even though some of the dishes are unfamiliar and may sound daunting, there are step-by-step photos of many of the preparations, to hold your (and my) hand, as we go.

The recipe also gave me the chance to finally crack open the saffron I got in Sicily. Real saffron anywhere is expensive, but there isn’t anything else like it. Using something else is like substituting nonfat milk for cream in a recipe; the extra expense is worth it. Fortunately, you don’t need a lot for this recipe, but saffron really does heighten everything it lands in, including this spread. A lovely Iranian woman gave me some saffron from her homeland a few years ago at a book event and it’s so precious to me that I keep it very well-hidden. (Come to think of it. Where did I put that?…)

Eggplant isn’t the prettiest thing to photograph, but when sautéed with good olive oil, onions, and garlic, it turns into something silky, and tasty, and works magically as a base for (and with) other flavors. And regarding olive oil, people forget that olive oil isn’t just something that keeps foods from sticking to the pan. It’s a flavor. I thought the original recipe in the book had too much, but corrected myself after I stirred in the eggplant when I was cooking it, and found that it was necessary for moisture, and – yes – for flavor, when I tasted it later.

A word about that labneh: The recipe is called Eggplant and Yogurt Spread (Borani-e Bâdenjân) by Anissa, and yogurt is the base for labneh. I tried it with Greek yogurt and it didn’t have the right assertive tanginess and texture to stand up to the eggplant. You can buy labneh at most Middle Eastern markets, but it’s incredibly simple to make your own – you basically strain plain yogurt for a few hours, or overnight, and that’s it.

Feast is one of the few books that, as soon as I arrived and I opened it, I sat down for a good thirty minutes just to read through it. It’s a wide-ranging book on a cuisine, and a culture, that are unfamiliar to many of us, and I’m looking forward to learning – and eating – more from it.

Iranian Eggplant and Yogurt Spread with Saffron

Print Recipe

Adapted from Feast: Food of the Islamic World by Anissa HelouA few notes on the recipe. This uses labneh, made by straining yogurt, and has more acidity than Greek or Greek-style yogurt, at least to my taste. So I recommend you use labneh. (It's easy to make - recipe here.) If you use Greek yogurt, you'll probably want to add a little lemon juice, to taste, when everything is mixed together.Saffron is a costly seasoning and well worth it. Be sure to buy from a trusted source, so you get what you pay for. If it's out of your budget, you could mix a little powdered turmeric with some hot water for the same effect, but note that it's not the same flavor (and not authentic), and stains anything it touches.Lastly, I was surprised at how much olive oil was recommended and tried cutting it back by half. As I cooked everything, I realized that it was correct amount needed to get everything to the right consistency, and flavor.

2 medium (1.2 pound, 500g) eggplants

1/4 cup (60ml) extra-virgin olive oil

1 medium onion, peeled and thinly sliced

2 cloves garlic, peeled and minced

kosher or sea salt

freshly-ground black pepper

1/2 cup (125g) labneh

pinch saffron threads

1 tablespoon water

1/2 cup (50g) toasted walnuts, coarsely chopped

1. Preheat the oven to 350ºF (180ºC). Line a baking sheet with parchment paper.

2. Prick the eggplants a few times around them with a paring knife. Set the eggplants directly over a gas burner and roast, turning occasionally with tongs, until they are soft and wilted, 5 to 10 minutes. (The longer you leave them on the flame, the more "roasted" they will taste.) Place the eggplants on the prepared baking sheet and bake until they're soft all the way through, 20 to 30 minutes.

3. Remove the eggplants from the oven and when cool enough to handle, split them open and scoop out as much as the pulp as possible, and set it in a mesh strainer or colander. Let drain for 20 minutes, stirring it a few times while it drains. Once it's drained, mash the eggplant with a fork until it's a chunky puree.

4. Heat the olive oil in a skillet over medium heat. Add the onions and season with a bit of salt. Cook until wilted and translucent, stirring constantly, about 5 minutes, then add the garlic and cook for 1 minute more.

5. Add the eggplant and cook for another 5 minutes, stirring occasionally, seasoning with salt and pepper. Remove from heat and cool completely. Add the saffron to the water and let it steep.

6. Stir in the labneh and scrape the spread into a wide serving bowl. Spoon the saffron threads and the liquid over the spread and sprinkle with chopped walnuts.

Serving: Serve the spread with pita bread, or another flatbread, or crackers.

Storage: The spread will keep in the refrigerator for 4 to 5 days.

Source: https://www.davidlebovitz.com/iranian-eggplant-and-yogurt-dip-with-saffron-recipe-anissa-helou-feast-cookbook-labneh/

[badgerkick0-blog]

Meatloaf Recipe

Home > Recipes by Category > Main Dishes > Beef Recipes > Meatloaf Recipe

After trying dozens of others, I guarantee that this is the best meatloaf recipe you’ll find. It’s loaded with flavor, very easy to prepare, and the sauce totally makes it. Serve it alongside your favorite mashed potatoes and veggies; it will be an instant hit every time you make it.

I’ve talked a lot about Sunday dinners at my grandma’s house, where there was always an abundance of pasta and traditional Italian foods. However, we would often eat dinner at my grandma’s at random times throughout the week, as well. If she knew my parents were busy on a particular day, or happened to be making something she knew we’d like, she would call and tell us to come over. One of my favorite non-Italian meals that she made was meatloaf with mashed potatoes. It’s such a comfort food, and it reminds me of walking into her house on chilly fall and winter evenings, when it was already dark at dinnertime.

Not long after my husband and I began dating, I found out that meatloaf was one of his favorite meals. It took me awhile, but I finally found a meatloaf recipe that we both love and that’s incredibly easy to make.

How To Make Meatloaf

Meatloaf seems like it should be such a simple recipe that there wouldn’t be much variation in terms of ingredients or process, but there are a few tricks that take it from ordinary meatloaf to the absolute best ever.

Let’s go through them step-by-step:

The Meat

I’ve found that one of the biggest mistakes you can make with meatloaf is to use only ground beef. Your meatloaf will basically taste like a flavored, loaf-shaped hamburger. We want more depth of flavor and a more tender texture that doesn’t leave the meatloaf crumbly, so in addition to the ground beef, we use ground pork and ground veal.

You’ll often see packages of “meatloaf mix” in the meat case at the grocery store, which is a combination of the three meats. If you don’t see it, you can always ask the butcher to create it for you. (You can substitute 2 pounds of meatloaf mix for the trio of meats in the recipe.)

(Side note: I also use meatloaf mix for my meat sauce and meatballs – it works incredibly well in those dishes, too.)

The Rest of the Ingredients

Meatloaf obviously requires some extra ingredients to give it tons of flavor and to keep it moist and tender, as well. Let’s run through them:

The Aromatics – Onion and garlic is sautéed before being added to the meatloaf mixture to enhance its flavor (and no one wants to bite into a raw piece of onion!).

More Flavor – Dijon mustard, Worcestershire sauce, salt, black pepper, thyme, cayenne pepper, and parsley all give this meatloaf a massive oomph in the flavor department.

Eggs and Milk – Keep the meatloaf tender and bind it together. (You can substitute ½ cup plain yogurt for the milk.)

Crushed saltine crackers – Lighten the texture the meatloaf, add moisture, as well as bind it together. (You can substitute ⅔ cup quick oats or 1⅓ cups fresh bread crumbs).

The Glaze – This sauce is super simple but it packs tons of flavor and I would never make meatloaf without it! You only need three ingredients (ketchup, brown sugar and vinegar) for a perfect sweet and tangy glaze. Brush on half before baking, and the other half when it’s almost done in the oven.

The Process

Making this meatloaf recipe is super simple!

Once the onion and garlic are sauteed, you mix together all of the ingredients in a large bowl, either with a fork or your hands, taking care not to overmix (this keeps the meatloaf moist and tender; overmixing can cause it to because tough or dry).

Then, either free form the loaf on a rimmed baking sheet that has been lined with aluminum foil (easy cleanup!) or you can put the mixture into a loaf pan with a perforated bottom).

Freezing Meatloaf

Meatloaf is a fabulous candidate for freezing, both before and after baking. It was one of my favorite freezer meals to have stashed away after each of my babies were born. How to do it:

Freeze Before Baking – Mix together the ingredients, shape the meatloaf, then wrap in plastic wrap, place in a ziploc freezer bag and freeze for up to 4 months. Thaw overnight in the refrigerator, then bake as directed. I recommend freezing it without the glaze and making it/brushing it on right before baking.

Freeze After Baking – After the meatloaf has been baked and cooled, wrap it in plastic wrap, then in a layer of aluminum foil, place in a ziploc freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in a 350-degree oven, covered with foil, for about 45 minutes, or until heated through. I do not recommend reheating directly from frozen, as it takes A LONG TIME and the outside can get dry while the inside remains frozen.

I think it has the best texture when it is frozen raw, thawed and baked. Since it’s only baked once, it maintains the best flavor and texture.

Without exception, I serve meatloaf with my favorite mashed potatoes; you can’t have meatloaf without the mashed potatoes as far as I’m concerned!

This meatloaf is husband-approved and making it always reminds me of cozy dinners at my grandma’s house, so it’s a definite win-win for me.

If You Like This Meatloaf Recipe, Try These:

Four years ago: German Beer Cheese Spread Five years ago: Frito Pie Six years ago: Potato Skins Nine years ago: Polenta Pizza

Meatloaf Recipe

Yield: 6 to 8 servings

Prep:15 minutes

Cook:1 hour

Total:1 hour 45 minutes

This classic meatloaf recipe is the absolute best you’ll find. It’s loaded with flavor, very easy to prepare, and the sauce is delicious.

Ingredients:

For the Glaze:

½ cup (113 grams) ketchup

4 tablespoons light brown sugar

4 teaspoons cider vinegar

For the Meatloaf:

2 teaspoons vegetable oil

1 medium onion, finely diced

2 cloves garlic, minced

2 eggs

2 teaspoons Dijon mustard

2 teaspoons Worcestershire sauce

1 teaspoon salt

½ teaspoon ground black pepper

½ teaspoon dried thyme

⅛ teaspoon cayenne pepper

½ cup (120 ml) whole milk

1 pound ground beef

½ pound ground pork

½ pound ground veal

16 saltine crackers (45 grams), crushed

⅓ cup minced fresh parsley

Directions:

Make the Glaze: In a small saucepan, whisk together the ketchup, brown sugar and vinegar; set aside.

Make the Meatloaf: Preheat oven to 350 degrees F. Heat oil in medium skillet over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes. Set aside to cool while preparing the remaining ingredients.

In a large bowl, whisk together the eggs, thyme, salt, pepper, mustard, Worcestershire sauce, cayenne and milk. Add the ground meats, crackers, parsley and cooked onion mixture; mix with a fork until evenly blended.

With wet hands, pat the mixture into a 9-by-5-inch loaf shape. Place on a foil-lined rimmed baking pan (you could also use a 9×5-inch loaf pan with a perforated bottom). Brush with half of the glaze.

Bake meatloaf until it is cooked through (it should register 160 degrees F on an instant-read thermometer), about 1 hour, brushing with the remaining glaze when there is 15 minutes left. Cool at least 20 minutes, then slice the meatloaf and serve.

Recipe Notes:

The whole milk can be replaced by ½ cup plain yogurt.

The crushed saltines can be replaced by ⅔ cup quick oats or 1⅓ cups fresh bread crumbs.

Update Notes: This recipe was originally published in October 2014. It was updated in September 2018 with new photos and extensive recipe tips.

[photos by The Almond Eater]

Source: https://www.browneyedbaker.com/best-meatloaf-recipe/

[vincentpennington]

Nomster Burgers

My Whole30-friendly Nomster Burgers are a healthy makeover of the popular mustard-grilled Animal Style patties from legendary California burger chain In-N-Out’s secret menu. They’re ready in 30 minutes and you won’t even have to leave your house to satisfy your fast food burger cravings!

You may already be familiar with my Nomster Burgers, as this recipe was featured in the “Not Ready! Emergency Fast Food That Tastes Good” section of our latest cookbook, Ready or Not! I originally created them for my hubby, Henry, because back in college, Animal Style burgers from In-N-Out were one of Henry’s favorite road trip eats. This classic secret menu item comes with extra sauce, grilled onions, and mustard fried directly into the patty. Similarly, my nom-ified ode to Henry’s favorite burger features a mustard-fried patty, but I’ve stuffed it with shallots and topped it with spicy sriracha and a crispy fried egg. Make it and serve it “protein-style” with lettuce leaves for the bun and everyone will be smiling!

COOKING TIPS,  SUBSTITUTIONS, AND SUGGESTIONS

What kind of meat should I use?

I recommend 15-20% fat ground beef for these burgers. The fat gives your burgers more flavor and keeps the patties from drying out. You can definitely use ground lamb, turkey, or bison instead, but make sure the grind isn’t super lean.

No hot shallots!

Make sure the shallots are room temperature (or colder) when you form the patties—otherwise the fat in the ground meat will warm up and the patties will be hard to handle. When I have my act together (which, granted, is not often), I fry the shallots ahead of time and keep them in the fridge until I’m ready to form the patties. If I’m cooking the patties in a hurry on a busy weeknight, I place the cooked shallots in a single layer on a plate to quickly chill the cooked shallots in the freezer or fridge.

No shallots? Just use half a small red, yellow, or white onion! If you hate onions, you can totally leave them out. Your Nomster burgers will still taste great.

Burger frying tips

You can form the patties up until a day in advance and keep them in the fridge—but don’t salt them until you are ready to fry ’em up. Here’s a helpful article from Serious Eats that explains why salting right before frying is best. I also like to flatten the burgers to about a half-inch thickness for quick cooking. My favorite pan for frying burgers is a well-seasoned cast iron skillet because the patties get nicely browned.

How do I find Whole30-friendly mustard?

Whole30-compliant mustard is not super hard to find these days. Most organic brands of mustard—both American and Dijon style—are Whole30-compliant. Just make sure you read the ingredient label to make sure there isn’t any sugar, wine, malt, sulfites, or other non-compliant stuff in it.

The brands I normally buy are Primal Kitchen, Organicville, and Annie’s Homegrown Organic. Feel free to use any type of Whole30-compliant mustard you prefer—or leave it off if you don’t like it!

What should I serve with Nomster Burgers?

I like to serve Nomster Burgers with a big green salad, roasted vegetables (e.g. Whole Roasted Cauliflower), baked sweet potato fries, or Instant Pot Crispy Potatoes. (If crispy potatoes are food without brakes for you, wait until after your Whole30 to eat them!)

Ready to make some Nomster burgers?

Serves 4

Ingredients:

3 tablespoons ghee, avocado oil, or fat of choice, divided

1 large shallot or ½ small red onion, finely diced

1 pound ground beef, 15% fat or higher

Diamond Crystal kosher salt

Freshly ground black pepper

4 teaspoons Dijon-style mustard (or your favorite mustard variety)

1 head butter lettuce, separated into leaves

2 tomatoes, sliced

4 large eggs, cooked according to these instructions (optional)

 Whole30 Sriracha or Whole30 ketchup (optional)

Equipment:

Large cast iron skillet

Silicone spatula

Large and small bowls

Measuring spoons

Cutting board

Chef’s knife

Fish spatula

Method:

Heat a large skillet over medium low heat and swirl in 1 tablespoon of ghee when the pan is hot. Toss in the finely diced shallots and sauté for 3 to 5 minutes or until golden and translucent.

Transfer the sautéed shallots to a bowl to cool to room temperature. If you want to chill the shallots quickly, put them in a single layer on a plate and pop them into the fridge or freezer until you are ready to form the Nomster Burgers.

Divide the ground beef into 4 equal portions. Using your fingers, sculpt each portion into a concave bowl.

Tuck about a teaspoon of cooked and chilled shallots into each beef bowl.

Then, seal up the hole to form a ball.

Flatten the balls with your hands to make ½-inch thick shallot-stuffed burger patties. (Make ahead tip: you can store these formed patties in the fridge for up to a day at this point.)

When you are ready to fry the Nomster Burgers, heat a large skillet over medium high heat. Liberally salt and pepper on one side of the patties.

Swirl 1 tablespoon of ghee in the pan, once it’s hot. Place two patties seasoned-side down in the pan.

Sprinkle salt and pepper on the top of the patties and fry undisturbed for 3 minutes or until a nice crust forms on the bottom.

Spread a teaspoon of mustard on the top of each Nomster Burger.

Flip the patties over, and cook for another 2 minutes or until the desired doneness is reached. Repeat cooking steps for the remaining two patties.

Serve each burger patty with lettuce and tomatoes. If you’re feeling truly nomstrous, add a crispy fried egg and a generous squirt of sriracha (or ketchup)!

If you like this recipe, go buy my latest cookbook, Ready or Not!: 150+ Make-Ahead, Make-Over, and Make-Now Recipes By Nom Nom Paleo. In its pages, you’ll find tons of other paleo and Whole30 recipes that’ll scratch that itch for insanely delicious and nourishing meals!

Want more inspiration from my past January Whole30s? Check out my Day 5 posts from 2018 and 2016!

2018 Whole30 Day 5: Kalua Pig

2016 Whole30 Day 5: Slow Cooker Chicken & Gravy

A note to my Nomsters: This is one of a series of daily blog posts I’m writing in the month of January 2019 to help those doing a Whole30 to kick off the New Year. Not sure what the Whole30 is, or want info on how to get started? Read my Whole30 prep post—and then come back to Nom Nom Paleo every single day for recipes to inspire, delight, and sustain you on your Whole30!

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!

PRINTER-FRIENDLY RECIPE CARD

Print

Nomster Burgers

Prep 10 mins

Cook 20 mins

Total 30 mins

Author Michelle Tam

Yield 4 servings

These Whole30-friendly Nomster Burgers are a healthy makeover of the popular Animal Style burger from In-N-Out’s secret menu item. They’re ready in 30 minutes and you won’t even have to leave your house to satisfy your fast food burger cravings!

Ingredients

3 tablespoons ghee, avocado oil, or fat of choice, divided

1 large shallot or ½ small red onion, finely diced

1 pound ground beef, 15% fat or higher

Diamond Crystal kosher salt

Freshly ground black pepper

4 teaspoons Dijon-style mustard (or your favorite mustard variety)

1 head butter lettuce, separated into leaves

2 tomatoes, sliced

4 large eggs, cooked according to these instructions (optional)

Whole30 Sriracha or Whole30 ketchup (optional)

Instructions

Heat a large skillet over medium low heat and swirl in 1 tablespoon of ghee when the pan is hot. Toss in the finely diced shallots and sauté for 3 to 5 minutes or until golden and translucent.

Transfer the sautéed shallots to a bowl to cool to room temperature. If you want to chill the shallots quickly, put them in a single layer on a plate and pop them into the fridge or freezer until you are ready to form the Nomster burgers.

Divide the ground beef into 4 equal portions. Using your fingers, sculpt each portion into a concave bowl.

Tuck about a teaspoon of cooked and chilled shallots into each beef bowl. Then, seal up the hole to form a ball.

Flatten the balls with your hands to make ½-inch thick shallot-stuffed burger patties. (Make ahead tip: you can store these formed patties in the fridge for up to a day at this point.)

When you are ready to fry the Nomster burgers, heat a large skillet over medium high heat. Liberally salt and pepper on one side of the patties.

Swirl 1 tablespoon of ghee in the pan, once it’s hot. Place two patties seasoned-side down in the pan. Sprinkle salt and pepper on the top of the patties and fry undisturbed for 3 minutes or until a nice crust forms on the bottom.

Spread a teaspoon of mustard on the top of each Nomster burger. Flip the patties over, and cook for another 2 minutes or until the desired doneness is reached. Repeat cooking steps for the remaining two patties.

Serve each burger patty with lettuce and tomatoes. If you’re feeling truly Nomstrous, add a crispy fried egg and a generous squirt of sriracha (or ketchup)!

Courses Dinner

Cuisine Burgers, Whole30, Paleo, Gluten-free, Keto, American, Quick and Easy

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