Posts for January 9th 2010
From Paula Deen
1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
- Preheat oven to 375 degrees F.
- Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.
- Mix ingredients for topping and spread on loaf. Bake for 1 hour.
- To enhance the flavor, use a blend of beef with pork — and take it to another level by topping the loaf with slices of bacon before baking.
- Increase the tenderness of the meatloaf by using veal, which has more gelatin than beef.
- Slim down your recipe by adding in shredded carrots, finely chopped spinach, and subbing turkey for beef.
- Make it gluten-free by using flax seed instead of rolled oats or breadcrumbs.
From Emeril Lagasse
Expert Red Beans and Rice
2 tablespoons vegetable oil
1 cup chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1 teaspoon dried thyme
2 bay leaves
1 pound boiled ham cut, into 1/2-inch cubes
6 ounces smoked sausage, cut crosswise into 1/4-inch slices (1 cup)
1 pound dried red beans, rinsed and sorted through, soaked overnight and drained
3 tablespoons chopped garlic
8 to 10 cups water
- Heat the oil in a large saucepan over medium-high heat. Saute the onions, bell peppers, celery, salt, cayenne, black pepper, and thyme for about 5 minutes.
- Add the bay leaves, ham, and sausage and saute for 5 to 6 minutes.
- Add the beans, garlic, and enough water to cover the contents in the pot.
- Bring to a boil, reduce the heat to medium, and simmer uncovered, stirring occasionally for about 2 hours. Add more water if the mixture becomes dry and thick.
- Use a wooden spoon to mash about half of the mixture against the side of the pot. Continue to cook, stirring occasionally, for about 1 1/2 hours, or until the mixture is creamy and the beans are soft. Add more water if it becomes too thick. The mixture should be soupy but not watery.
- Remove the bay leaves and serve with steamed white rice.
Beginner Red Beans and Rice
1 slice bacon, chopped
1 cup chopped onion
1 14-ounce can reduced-sodium chicken broth
3/4 cup regular brown rice
3/4 cup sliced celery
1/4 teaspoon salt
1/4 teaspoon bottled hot pepper sauce
1/8 teaspoon ground black pepper
1 15-1/2-ounce can dark red kidney beans
1 small green sweet pepper, cut into bite-size strips
- In a 10-inch skillet cook and stir bacon over medium heat until bacon is crisp. Reserve 1 teaspoon of the drippings in the pan. (If necessary, add cooking oil to skillet to make 1 teaspoon drippings.) Drain bacon on paper towels.
- Cook onion in reserved drippings until tender but not brown. Add bacon, broth, uncooked rice, celery, salt, hot pepper sauce, and pepper. Bring to boiling; reduce heat. Cover and simmer for 40 minutes.
- Add the undrained beans and sweet pepper strips. Simmer, covered, for 5 minutes more. Serve immediately.
Makes 4 main-dish or 6 side-dish servings.
Nutritional information per serving: Calories 281, Total Fat 4g, Saturated Fat 1g, Cholesterol 2mg, Sodium 702mg, Carbohydrate 52g, Fiber 7g, Protein 12g
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How adorable are these little t-shirt-shaped teabags? I'm not a huge tea drinker, but there's something so special about these delicate hanging teabags that makes me want to sip a cup of fragrant, soothing tea. Want do you think about them?