More Comfort Food -- Not my Mom's Meatloaf

When I was growing up, meatloaf was the MOST dreaded dinner my mother served. Where she got her recipe, I'll never know, but it was awful. Terrible. Dreadful. I won't elaborate any further, except to say that for some misinformed reason, she made it with dried onions (not onion soup) and dried green peppers. Think leathery, chewy weird stuff in greasy ground beef. Yuck.

Let me add a disclaimer and say that, for the most part, my mom was a good cook. I made her fried chicken last night, and it simply can not be beat, nor can her chili, which I've blogged earlier. (Search chili at the top if you want to try it.)

Fast forward 15 or 20 years, and now I am the mom, on a budget, trying to figure out another way to serve ground beef. By this time, "hamburger" has progressed, so that you can purchase lower fat versions, and I've been around enough to have eaten meatloaf that actually tastes good. I experimented and finally hit on a recipe that my family loves (with the exception of one son who will remain nameless, like Voldemort). Try MY meatloaf, and forget greasy, nasty extended meat logs with chewy weird stuff.

Meatloaf Your Family Will Love

1 lb. 90% (or higher) lean ground beef

1 egg

1/3 c. minced onion

1/4 c. minced green pepper

1 T. worchestershire sauce

1 tsp. finely minced or grated garlic

1 T. Sauer's* barbeque sauce + 1 more for topping

2 T. V 8 juice

1 T. catsup + 1 more for topping

1 tsp. dried oregano

1/2 c. dried bread crumbs (use plain, but if you have Italian style, use that and eliminate the orgegano, salt and pepper)

1/3 c. parmesan cheese

pinch salt and pepper

Preheat oven to 350 degrees.

In a medium to large bowl, mix together ground beef, egg, worchestershire sauce, onion, green pepper, garlic, V8, 1 T. of barbeque sauce and catsup, and oregano. Add in the salt and pepper, bread crumbs and parmesan until the mixture just holds togethera and the vegetables look evenly distributed. Spray a loaf pan with cooking spray and press your meatloaf mixture into it. Top the meatloaf with the remaining 1 T. of catsup and barbeque sauce.

Bake for about 45 minutes until the juices run clear.

Serve it with some roasted vegetables and garlic mashed potatoes, and don't forget to pass the catsup!

*We like Sauer's barbeque sauce because it is not too sweet, but you can use your family's favorite brand.

Old Fashioned Beef Stew

With a few common ingredients and a little prep time, you can create a hearty, comforting stew that will make everyone at the table feel right at home. I like to make this the night before or early in the morning and then put it into the crock pot to cook all day. Your house will be filled with a savory aroma that will call your family to the dinner table right on time! It's a humble stew, not much to look at, but delicious nonetheless.

Old Fashioned Beef Stew

1 1/3 lb. stew beef

2 T. olive oil

1 large chopped onion

1 tsp. chopped garlic

a little sprinkle of both salt and fresh ground pepper

1 T. A-1 Steak Sauce (deepens the color)

3 T. Worcestershire sauce

1 can beef consomme'

1 bay leaf

1/2 tsp dried thyme (or 1 tsp. fresh)

1/3 cup + 2 T. flour, divided use

1/2 c. dry red wine

3 1/2 c. water

3 T. tomato paste

1 c. sliced carrots

3 large all purpose potatoes, peeled and cubed

1+ tsp. salt (to taste)

1/2 tsp. fresh ground black pepper

1 c. halved mushrooms + 1 tsp. butter (optional)

Cut your beef into 1 to 1 1/2" cubes, removing any excess fatty bits. In a dutch oven, heat your olive oil over medium high heat, and add beef, stirring to sear on all sides. Sprinkle with salt and freshly ground pepper (it's important to season as you go along, it helps develop the flavors).

When the beef is browned, add the onion and the garlic, and continue to stir until the onion starts to soften. Add the Worcestershire sauce, the A-1 and then 1/3 c. of flour, making sure all of the flour gets incorporated into the beef mixture (that means no white shows). Let this brown for a few minutes, and add the consomme', water, wine, bay leaf and tomato paste. Stir well and bring this to a boil. Stir in the thyme, carrots and potatoes. Season the stew with the remaining salt and pepper.

At this point, you have several options. You can put the stew into a crock pot, and leave it to simmer for 8 hours. OR you can finish the stew in the oven, set at 325 degrees for 3 hours. OR you can let it simmer on low heat on the stove for 2 - 3 hours. If you opt for stove top cooking, you will need to stir the stew at least every 30 minutes to make sure nothing sticks to the bottom. About an hour before you plan to serve, check the stew for thickness and seasoning. If it does not seem thick enough, shake the 2 T. flour in a small jar with a little water until the flour dissolves and add it to the stew. You should also add your mushrooms at this point if you are using them. I like to saute them briefly in a tsp. of butter before adding them to the stew. This is a trick I saw Ina Garten do on TV and it definitely gives a nice rich flavor, right there at the end of the cooking process.

Make sure to taste the stew, because the potatoes absorb alot of salt and you may need to add a little more.

Serve this with some crusty bread and perhaps a simple romaine lettuce salad. Or serve it all alone, after all, it's got everything you need for a well rounded dinner cooked right in!

ALMOST Julia's Beef Bourguignon

We got a great deal, TWICE, on an entire beef tenderloin, which we had cut into steaks. There is not too much waste with a whole tenderloin, but you always have that little end piece, not big enough to cut into a steak, but the meat is way too good to throw away. I had two of those little packages in my freezer, and my husband asked for some boef bourginon. Even though it's hot as blazes outside, I agreed, since we hadn't had it in ages. I fixed it early in the morning and then dumped it into my crock pot, which he had retrieved from summer exile in the garage. Turned that baby on low, and headed off to work. Returning home, the heavenly smell filled the house. All that was left to do was cook up some noodles, warm the bread and dump lettuce and tomatoes (from my garden!!) into salad bowls.

I kind of followed Julia Child's recipe, but mine is not so complicated. I also cut way down on the amount of cognac that I used, since the hubby is not to fond of that spirit. Let me say upfront that it is ABSOLUTELY NOT necessary to use tenderloin in this recipe. As a matter of fact, the original calls for beef sirloin or chuck ("stew"). Since this is a slow cooking meal, there is plenty of time for the meat to tenderize as it cooks. Don't leave out the tiny, pearl onions, even though they are a little pricey -- they make the dish special.

We like this over buttered egg noodles with a little fresh parsley, but growing up, my mom always served it over rice. I've even seen it served over mashed potatoes or simply as a stew, with lots of crusty bread to soak up the sauce. Whatever your family prefers, that's the right way to make it!

Beef Bourguignon

3 slices bacon, cut into 1 inch pieces

1 - 1 1/2 lbs. beef, cubed into bite size chunks

1 medium yellow onion, thinly sliced

2 carrots, halved and sliced

2 cloves garlic, minced

2 heaping T. tomato paste

12 oz. fresh mushrooms, some halved, some sliced (white, baby portobellos or a mixture of both)

1 can beef consomme' + 1/2 can water

1 cup hearty red wine such as cab. sauv.

1/4 c. + 2 - 3 T. flour

1 tsp. salt

1/2 tsp. fresh ground pepper

1 bay leaf

2 -3 dashes worcestershire sauce

3 T. fresh thyme or 1 tsp. dried thyme

2 oz. good cognac (more if you love it!)

12 - 16 tiny pearl onions, frozen or from jar (not pickled!)

12 oz. cooked, buttered egg noodles with 2 T. fresh parsley

In a large, deep frying pan, cook the bacon until crisp. While your bacon is frying, dry your beef cubes off a little, by placing them on a paper towel or two. This will aid in the browing process. Remove the bacon to a paper towel, and all but 2 T. of the bacon fat. Add the beef cubes to the hot bacon fat. Stir them around, so that they brown on all sides. When they look nice and brown, turn the heat down a little and add the onions, garlic and carrot. Stir in the worcestershire sauce and a little salt and pepper. When the onions begin to brown and soften, add the 1/4 c. of flour. Mix this into the meat/veggie mixture until ALL the flour is absorbed. If there is still fat/liquid in the pan, add a little more flour, 1 spoonful at a time. When the flour is incorporated, add the consomme', water,wine, tomato paste and mushrooms. Turn the heat up a little bit, bring the mixture to a boil and add the pearl onions, bay leaf, cognac and thyme.

At this point, you may put the mixture in your crock pot and cook it on low for at least 5 hours OR put it into an oven proof casserole and cook on 300 degrees for at least 3 hours. I like the crock pot way the best! 

Linguini With Red Clam Sauce

Linguini with Red Clam Sauce, plus a few bay scallops!

The weather around here has been dismal and dreary, with lots of rain and clouds everyday for about a week. Friday night was just too depressing to even think about dragging around, looking for a convivial spot to have a drink and get a plate of good food, so I decided to make one of our family favorites, Linguine with Red Clam Sauce. This recipe is not only good to eat, it is very low in calories and fat. I like to add in what ever other kind of seafood we happen to have around the house, and last night it was a cup full of frozen bay scallops (the little ones).

This is so easy and everything can be kept on hand for those nights when you forget to thaw something or you did not have time to prep a meal early in the day. The basic sauce it very budget friendly -- canned clams are always inexpensive, just watch for frozen seafood sales at the local grocery store. for the extra seafood to toss in.

Try this -- I am betting it will become a part of your meal rotation. It's a go to winner! I have often served it to company, dressed up with fresh clams and shrimp, and it's always a hit. This recipe will serve 4 - 6, depending on what you serve with it. Don't forget the salad and bread, to make it go a little farther!

Linguini With Red Clam Sauce

2 T. extra virgin olive oil

1 28 oz. can whole tomatoes (get a good brand or San Marzano)

1 large onion, chopped

4 cloves of garlic, minced

1 small can minced clams in juice**

1 handful chopped flat leaf parsley OR 1 tsp. dried oregano + 1 tsp. dried basil

a spritz of fresh lemon juice

1 tsp. salt

1/4 c. dry red wine

freshly ground black pepper

1 16 oz. box linguini, cooked al dente

In a large, deep non stick frying pan, heat your oil over low heat and add the onions and garlic. Let this cook low and slow, to develop the flavor, being careful not to brown the garlic. I like to do this at least 10 minutes. Open the can of clams and drain off the juice; then, add it to the pan, reserving your clams for later. Continue to let this simmer for a few minutes. Drain the juice from the tomatoes into the pan and then crush the tomatoes with your hands and add them to the sauce. ("Why not use crushed tomatoes" you are asking? Because most of them have tomato puree added and the consistency is too smooth. Same thing with diced tomatoes, wrong consistency.) If you are using the dried herbs, add them at this point. Sprinkle in a scant tsp. of salt (don't over do the salt, the clams and juice are salty on their own) and a few gridings of black pepper. Add the wine. Turn up the heat and bring the sauce to a boil. Turn it down, cover it and let it simmer for about 30 minutes. (Start heating up your big pot of water for the pasta, so it all gets ready about the same time.)

At this point, add in your clams and a cup or so of any other seafood you like. Some to try are whole, peeled and deveined shrimp, scrubbed cherry stone clams, bay scallops or sea scallops cut in fourths. If you are using fresh seafood, just make sure it is well drained and cleaned.

Bring the sauce back to a boil, just for a few minutes, long enough to cook your additional seafood -- the canned clams are cooked. Shrimp and scallops take about 5 minutes, whole clams are ready when they pop open. Discard any that do not pop.

I have made this dish many times with just the clams, and it works fine and is delicious. However, adding the extra seafood gives it a little WOW factor. It all depends on your budget and what you have in your kitchen!

Lastly add the fresh flat leaf parsley, if that is the herb you have, and the spritz of lemon. Serve over hot, cooked linguini. Be sure to serve this with crusty bread -- the sauce is very juicy and you will want to soak it all up and not miss a drop!! It's not traditional, but I can't resist adding a few shavings of Parmigiano Reggiano to the top.

**Cooks note: Be sure to buy minced clams, not chopped. And be sure to follow the directions to add the juice from the can early in the recipe and the clams themselves at the very end. If you cook canned clams too long, they begin to taste like chopped rubber bands!!

Lettuce Wraps

My husband and I love to sit at the bar at PF Changs and order Chicken Lettuce Wraps with our cocktail. However, not too long ago I saw the calorie count for them, and realized that they won't fit in with my current eating plan. I tried a few different lower calorie ones, but none really measured up to my expectations. Then I found this recipe, which I changed up a little to satisfy my craving for those high cal babies. Now, these wraps are made from flank or flat iron steak, which, obviously, is not chicken. Nor does it "taste like chicken" as the saying goes. What they do taste like is delicious and they ARE fun to eat, like the inspiration dish. (IF you have not tried flat iron or flank steak, you must give it a try. It is lean and very economical.) I even invented a side dish to eat with them. You can add the slaw to the wrap, or eat it separately. You may also sprinkle this with dry roasted, chopped peanuts if desired, but we prefer it without.
Korean Style Beef Lettuce Wraps
3/4 lb. flank steak, trimmed
1/2 c. green onions, cut into 1/2" pieces
1 T. sugar
2 T. soy sauce
1 T. minced garlic
1 T. sesame oil
1-2 T. canola oil (divided)
1 T. toasted sesame seeds, optional
3 c. hot cooked rice leaf lettuce for wrapping, washed and dried, separated into individual leaves Asian Cole Slaw (recipe follows)
Cut steak across the grain into 1/4" slices and then cut them in half ( it helps to put the steak into the freezer for about 5 minutes before slicing -- this firms it up just a little). Combine steak, onions, sugar, soy sauce, garlic and sesame oil in a large bowl. Heat a large skillet or wok over high heat. Add 1/2 - 1 T. canola oil, swirling to coat (you can use less oil if you use a nonstick pan, just make sure it's deep enough). Add half of steak mixture and stir fry until browned. Remove to a clean bowl. Add a little more canola oil and stir fry the rest of your beef/onion mixture. Sprinkle with sesame seeds if desired.
Asian Cole Slaw
2 cups slaw mix ( I like the angel hair cut, but any will work) 1 green onion, thinly sliced 1 small cucumber, seeded, peeled and cut into "matchstick" pieces dressing mixture Make your dressing first: 1 tsp. sesame oil 1 tsp. canola oil 1. T. brown sugar 1/4 c. rice wine vinegar pinch of salt Combine those ingredients in a jar or small bowl and shake or whisk to combine. Pour over the vegetables and toss it all around, then let it sit for while at room temp. Stir it now and then to distribute dressing and coat the veggies.
To Assemble Wraps: Separate your lettuce leaves. Take one leaf, and spoon about 2 T. rice down the middle. Top with about 2 T. beef mixture and a spoonful or 2 of slaw, if desired. Roll your leaf and enjoy it. Makes about 8 filled lettuce leaves. 2 main dish servings or 4 appetizer servings. Each "leaf" contains approx. 100 cal. (without the slaw), 3 grams of fat and less than 1 gram of fiber.