Wordless Wednesday 11 01 19

Still wintery so wintery dinner

I had put this beef on to cook on Wednesday, two slices of beef shank with a good hunk of marrow bone. I added three cloves of garlic and one dried red jalapeno (pounded to death with my mortar and pestle). Boy did it smell good cooking, which I did on the cooktop. On a warmer day I might have continued with the crockpot but it was chilly so on the stove it simmered.

I served it last night, as most stews etc do benefit from the time to meld more, and Yes! it was good. I didn't know if dh was a marrow eater but he is. Those carrots came from the Asian market up in Glen Burnie, and were two bunches for $1. (You are looking at half a bunch per plate.) Amazing to get baby veggies at that price, huh? I scrubbed them well, and steamed them, and when they were cooked you could have slipped the skins off. I didn't.

The 3rd portion of the meal was the potato and bacon 'pierogis' we bought in Cleveland. The kind I still long for are the ones with a dough outside, and savory cheese inside. Another trip to Cleveland has to happen, as it's a bit of a drive to the western suburbs of Chicago for them. They did cook up well tho, after defrosting, didn't they?

Back to the Kitchen

It feels as if I haven't done much cooking lately and I realize that feeling is accurate. Not much was done for the month of February, which is a downside to vacations if you like to cook. When it's a couple of weeks or so, I have to get back into an autopilot and that is best done by making a simple tried and true recipe. I know what it should taste like, I know we like it and any need for improv is handled by the veggies or sides. So today it was SharonCB's "World's Best Meatloaf". Sharon, who lives in the Canary Islands, did not invent this one but found it - from American Pro Football Player's Wife in 1963. How is that for round the world?

First came the veggies to roast. It's getting to the time of year that soon I won't want the oven on all afternoon so do it now!


Then get the meat all mixed up. The orginal recipe, which I will post, is good exactly as it is but we both like a bit of heat and/or Southwest flavoring. Instead of the Sofrito which Sharon does suggest, I used a combo of Sofrito and a medium Salsa today, mostly because I already had a partial bottle of Sofrito in the fridge. I often use a salsa instead of sofrito, but plain old tomato soup will do since you have a bunch of other flavors in the mix. I didn't have a green pepper but rehydrated some dried ones. As I don't like the taste of green pepper I wasn't too concerned. (Please don't let the flavor come out strong enough to taste!!!)


The vegetables are a bit over done but were still pretty good. Nothing like that caramelization to have you go...mmmmmmmm. I had a bit more carrots chopped than I needed so into the rice along with some parsley. I almost never flavor rice as we usually have much 'hotter' i.e. spicier food, but tonight I tarted up that rice.












DH was surprised I didn't make something else for myself. LOL...I'm not that much back into the groove. It'll happen - and there's still plenty left for him to have a couple of lunches. That's like money in the bank in my opinion, knowing I won't get the ominous question of "What can I have for lunch???".

World's Best Meatloaf via SharonCB @ GardenWeb

1 1/2 cups soft bread crumbs - (tear up soft sliced bread - don't use fine crumbs as for breading)
1 1/2 lb ground meat (beef or pork & beef) (about 700 grams)
1 beaten egg
1 onion chopped fine
1/4 teasp dry Colman's (or similar) mustard
1/8 teasp ground sage
1/2 teasp ground thyme
1 1/2 teasp salt
1/4 teasp pepper
1/8 teasp nutmeg
1 chopped green pepper
1 tin condensed tomato soup (eg Campbells's) Sharon suggests using Sofrito instead
3/4 cup grated celery
3/4 cup grated carrot

1) Mix meat with egg, add onion and seasonings and bread crumbs, greens and carrots
2) Add half the tin of soup and mix everything well. Turn into greased loaf pan or glass casserole dish 8.5 x 11 x 2.5 inches and pour remaining soup over the top, smoothing it evenly over all.
3) Bake 350 F (177 C) for 1 1/4 hours.