11 Oct 2015

Meatloaf

by Eva M | posted in: Meat | 0

Meatloaf is one of those things that doesn’t sound exciting, but when it is good….it is really good. Not only is it good the first time, it is truly an amazing sandwich on day two. This meatloaf is tender and full of flavor.

It doesn’t get any easier than this. Put the meat, cheese, bread crumbs, parsley, milk, eggs (they aren’t in the picture…sorry), salt and pepper in a bowl and mix it together. Don’t over mix. When everything is combined, then stop mixing.

Shape it into a loaf and bake for 1 hour.

Here’s the recipe:

Ingredients

2 Lbs Chopped Meat – This can be all beef or a combination of beef, pork and veal or any combination you want.

2 Eggs

1/3 Cup Bread Crumbs

1/2 Cup Milk

1/4 Cup Fresh Parsley – chopped

1 Cup Parmesan Cheese

1/2 tsp Pepper

2 tsp Salt

Instructions

Preheat oven to 350º. In a large bowl, combine all ingredients and mix until just combined. Don’t over mix. Shape into a loaf and place in baking pan. Bake for 1 to 1 1/2 hours or until the internal temperature is 160º.

25 Sep 2015

Lentil and Sausage Soup

by Warern van der Biezen | posted in: Lentil and Sausage Soup, Soup | 0

This soup is unbelievable. The lentils are so hearty and the sausage gives it an explosion of flavor in your mouth with every bite. On a cold winter day, you couldn’t ask for anything more.

Ingredients

1Lb Ground Sausage
2 TBSP Olive Oil
1 Cup Lentils
1 Cup Onions – chopped
1 Cup Celery – chopped
1 Cup Carrots – chopped
2 Cloves Garlic – chopped
½ Tsp Thyme
½ Tsp Cumin
2 TBSP Tomato Paste
4 Cups Chicken Stock
2 TBSP Red Wine
1 Can Diced Tomatoes (14.5 oz)
2 Tsp Salt
Fresh Ground Pepper

Instructions

In a medium bowl pour boiling water over the lentils and let them sit for 15 minutes, drain.

In a medium saucepan, brown the sausage. When the sausage is completely brown, remove from pan and set aside.

Saute the onions, celery and carrot in the pan. If there is not enough grease from the sausage meat, add 2 tablespoons olive oil. Cook approximately 10 minutes over medium-low heat, until the vegetables are soft.

Add the garlic, thyme and cumin and cook for 1 minute. Add the tomato paste and mix thoroughly.

Add the wine and stir, deglazing the pan with the wine. When all the ingredients are incorporated, add the chicken stock and the diced tomatoes. Add the lentils. Season with salt and pepper to taste. Serve immediately.

If you are not going to serve this immediately, you may need to add a splash of chicken broth when you re-heat the soup.

25 Sep 2015

Tomato and White Bean Soup

by Warern van der Biezen | posted in: Soup, Tomato and White Bean Soup | 0

This soup is kicked up tomato soup. The beans add another layer of flavor that is amazing. Give this one a try, you’ll be glad you did!

Ingredients

6 Slices Bacon
1 Large White Onion – chopped
2 Cans Cannellini Beans (15.5 oz)
2 Cans Diced Tomatoes (15.5oz)
3 Garlic Cloves
2 TBSP Fresh Parsley – chopped
4 Cups Chicken Stock
¼ Cup Heavy Cream
Salt and Pepper

Instructions

In a heavy bottom pot, cook the bacon until it is crispy. Drain on a paper towel lined plate. Set aside.

Add the chopped onion to the bacon grease and sauté until soft. Add the minced garlic and cook for 30 seconds.

Drain and rinse the cannellini beans and add them to the pot and cook for 1 minute. Add the tomatoes with their juice. Cook an additional 1-2 minutes. Season the beans and tomatoes with salt and pepper.

Add the chicken stock and the parsley and crumbled bacon to the pot. Bring to a boil and simmer for 45 minutes.

Using an emersion blender, blend the soup until it is mostly smooth. Check for seasoning, add salt and pepper as needed.

25 Sep 2015

Classic Chicken Soup

by Warern van der Biezen | posted in: Classic Chicken Soup, Soup | 0

Nothing beats a bowl of Chicken Soup. They Say, if you’re not feeling well a bowl of Chicken Soup will make everything okay. The best thing is that this is one of the easiest soups to make.

Ingredients

2 Chicken Breasts
Olive Oil
1 Large Onion – chopped
3 Carrots – diced
3 Celery stalks – diced
2 Quarts Chicken stock
1 Clove Garlic
¼ Cup Dill – chopped
¼ Cup Parsley – chopped
¼ Cup Flour
Salt and Pepper

Pasta – Optional

Instructions

Place the chicken breasts on a baking sheet. Drizzle with olive oil, salt and pepper. Rub the chicken to make sure it is completely covered. Roast in a 350º oven for 35-40 minutes.

In a large stockpot, coat the bottom with olive oil. Add the onion, celery and carrot. Season with salt and pepper. Cook on medium heat until the vegetables are starting to soften. Sprinkle the flour on the vegetables and continue to cook until the flour is completely combined.

Add the chicken stock. Stir, making sure there are no lumps from the flour. Add the garlic, dill and parsley. Dice or shred the chicken and add it to the pot. Stir to combine all ingredients.

Simmer (don’t boil) for 30 minutes.

Optional – If you like pasta in your soup, cook it in a separate pot of boiling water. When cooked, drain. Add a small amount of the cooked pasta to the soup bowl, then ladle the soup over the pasta.

Quick Tip
Buy a rotisserie chicken, remove the meat from the bones and use if for the chicken soup. It is a great short cut.

25 Sep 2015

Spicy Chili

by Warern van der Biezen | posted in: Comfort Food, Spicy Chili | 0

Chili is great all year round. It is definitely a crowd favorite and it also freezes well. I try to keep some in my freezer always to pull out for nachos, chili cheese dogs, chili-mac or just for a piping hot bowl of chili.

Ingredients

1 Lb Ground Beef
1 Lb Ground Pork
1 Cup Onions – Chopped
1 Cup Bell Peppers – Chopped
2 TBSP Olive Oil
1 Bottle Beer
1 15.5 oz cans Beans (kidney, pinto, small red – your choice)
1 6oz Can Tomato Paste
1 10 oz can Ro-Tel Tomatoes with green chilies
1 14.5 oz can diced Tomatoes
2 TBSP Chili Powder
1 TBSP Cumin
1 TBSP Paprika
1 tsp Oregano
1 Envelope Beef Bouillon
1 TBSP Unsweetened Cocoa Powder
½ tsp Black Pepper

Instructions

Brown the beef and pork over medium heat in a large stockpot. Season the meat with salt while it is browning. Once the meat is cooked, remove it from the pot and set aside. If there is not enough grease, add 2 tablespoons olive oil and add the onions and peppers. Saute them until they are soft. Add the tomato paste and cook for 2 minutes. Add the Ro-Tel, the diced tomatoes and the beer. Cook over medium-low heat for 10 minutes. Add the meat back to the pot. Stir.Add the chili powder, cumin, paprika, oregano, beef bouillon, cocoa and pepper. Rinse and drain the beans and add them to the pot. Simmer for 30 minutes. Season with salt as needed.

comfort food