Meat Loaf and Baked Mashed Potatoes
Meat Loaf and Baked Mashed Potatoes
Serves 4; Prep time: 15 minutes; Total time: 1 hour 30 minutes
1 1/2 pounds (8 to 10) Yukon Gold or other waxy potatoes, well scrubbed
3 slices (1 ounce each) white sandwich bread, torn into very small pieces
1 1/4 cups milk
1 1/2 pounds ground beef chuck
1 small onion, grated
2 garlic cloves, minced
1/2 cup flat-leaf parsley, finely chopped
1 large egg, lightly beaten
1 teaspoon dried thyme
1 teaspoon dried oregano
2 cups store-bought marinara sauce
Coarse salt and ground pepper
4 tablespoons (1/2 stick) butter
1. Place racks in upper and lower thirds of oven; preheat oven to 375°. With a fork, pierce potatoes in several places. Place on a rimmed baking sheet; bake on lower rack until tender, 45 to 55 minutes.
2. Meanwhile, in a small bowl, combine bread and 1/4 cup milk. In a large bowl, combine beef, onion, garlic, parsley, egg, thyme, oregano, 3/4 cup marinara sauce, 2 teaspoons coarse salt, 1/4 teaspoon pepper, and bread mixture. With a fork or your hands, mix very gently until just combined.
3. Transfer mixture to a rimmed baking sheet, and gently shape into a 9-by-5-inch loaf, about 2 1/2 inches thick. Bake on upper rack 30 minutes; then spread 1/4 cup marinara sauce over meat loaf, and continue to bake until an instant-read thermometer inserted in center registers 160°, 25 to 30 minutes more. Let meat loaf rest on baking sheet, loosely covered with aluminum foil, 10 minutes.
4. While meat loaf rests, in a medium saucepan, bring butter and remaining 1 cup milk just to a boil. Add cooked potatoes and mash with a potato masher. Season with salt and pepper.
5. Remove meat loaf from baking sheet. Slice; serve with mashed potatoes and remaining cup marinara sauce (heated, if desired).
Big-Batch Vegetable Soup
Big-Batch Vegetable Soup
Serves 8; Prep time: 15 minutes; Total time: 1 hour 15 minutes
This basic soup can be made with any combination of fresh or frozen vegetables, so it will taste a little different each time. Recipe can be doubled.
2 tablespoons olive oil
2 cups chopped onions or thinly sliced leeks (whites only)
1 cup thinly sliced celery
2 teaspoons Italian seasoning
Coarse salt and ground pepper
3 cans (14.5 ounces each) reduced-sodium vegetable or chicken broth
1 can (28 ounces) diced tomatoes, with juice
1 tablespoon tomato paste
8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)
1. Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
2. Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
3. Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.
Spaghetti and Meatballs
Spaghetti and Meatballs
Serves 4; Prep time: 30 minutes; Total time: 1 hour
1 medium onion, grated (1 cup)
4 teaspoons Italian seasoning
1/4 cup grated Parmesan cheese, plus more for serving (optional)
1/4 cup plain dried breadcrumbs
1 large egg
Coarse salt and ground pepper
1 pound ground beef sirloin
1 tablespoon olive oil
1 medium carrot, grated
1 can (28 ounces) crushed tomatoes in purée
1 can (15 ounces) tomato sauce
12 ounces spaghetti
1. Heat broiler with rack 4 inches from heat source. In a medium bowl, mix 1/4 cup onion, 2 teaspoons Italian seasoning, Parmesan, breadcrumbs, egg, 1 teaspoon coarse salt, and 1/2 teaspoon pepper until combined. Add beef; mix gently until combined. With moistened hands, form beef mixture into 16 balls (each equal to 2 level tablespoons). Place on a rimmed baking sheet, and broil until lightly browned, 10 to 12 minutes.
2. Bring a large pot of salted water to a boil. Heat oil in a large saucepan over medium. Add carrot, remaining 3/4 cup onion, and remaining 2 teaspoons Italian seasoning; season with salt and pepper. Cook until vegetables are tender, 3 to 4 minutes. Add crushed tomatoes and tomato sauce; bring to a boil. Reduce to a simmer, and add meatballs. Cook, stirring occasionally, until sauce has thickened, 20 to 25 minutes.
3. Ten minutes before meatballs are cooked, add pasta to boiling water; cook until al dente, according to package instructions. Drain and return to pot. Add meatballs and tomato sauce to pasta; toss to combine. Serve, with additional Parmesan if desired.
Baked Red Snapper
Baked Red Snapper
Yields 8-10 servings
1 large red snapper (5-8 pounds)
4 tablespoons butter
1/4 cup chopped green pepper
1/4 cup chopped onion
1/4 cup chopped chives
1/4 cup chopped parsley
1 teaspoon dried tarragon
Salt and pepper to taste
1/2 cup red wine
2 cups canned tomatoes
4 slices bacon
Melt the butter and sauté the green pepper and onion gently. When they are tender, add chives, parsley, tarragon, salt and pepper, wine and tomatoes. Place fish in a greased baking dish and top with strips of bacon. Pour liquid mixture over the fish and bake at 350 degrees for 40 minutes. Baste with the sauce and a little additional red wine.
Turkey Salad Wrap
Turkey Salad Wrap
Makes 2 servings
1 piece (4 ounces) cooked turkey breast
2 tablespoons light mayonnaise
1 tablespoon honey mustard
1/2 teaspoon white-wine vinegar
Ground black pepper
1 cup (1 ounce) arugula or baby spinach
1 carrot (4 ounces) finely grated (2/3 cup)
1 flavored flour tortilla (12 inch), such as red pepper
1. Coarsely chop the turkey and place in a medium bowl. Stir in the mayonnaise, mustard, and vinegar until combined. Season to taste with pepper.
2. Arrange arugula and carrot in the center of the tortilla. Spoon turkey salad down the center. Fold one end of tortilla up over a little of the filling. Fold the sides over to enclose the filling, and then roll up to close. Cut sandwich in half crosswise, wrap each half separately in waxed paper, and refrigerate overnight.
Sauteed Calamari with Tomatoes, Basil, Raisins, and Pine Nuts
Sauteed Calamari with Tomatoes, Basil, Raisins, and Pine Nuts
Recipe courtesy of Vincent Nargi from Cafe Cluny in NYC
Serves 4
4 cloves garlic
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon minced salted anchovies
Pinch of crushed red pepper flakes
One 32-ounce can crushed tomatoes, drained and juice reserved
1 tablespoon capers
1 bunch basil leaves
3 tablespoons pine nuts, toasted
3 tablespoons golden raisins
Coarse salt and freshly ground black pepper
1 1/2 pounds squid, cleaned, tentacles removed and trimmed, and bodies cut into very thin rings
8 slices baguette, cut on a bias
Zest of 1 lemon
2 tablespoons chopped fresh flat-leaf parsley
1. Preheat oven to 450 degrees. Thinly slice 3 cloves garlic. Heat 1/4 cup olive oil in a large skillet over medium heat. Add garlic, anchovies, and red pepper flakes; cook until garlic has browned. Stir in tomatoes; transfer to oven and roast until dried and thickened, about 20 minutes.
2. Add reserved tomato juice to cooked tomato mixture and stir to reconstitute sauce. Add capers, basil, pine nuts, and raisins; stir to combine. Season with salt and pepper; place over low heat to keep warm.
3. Heat a large skillet and add 3 tablespoons olive oil; heat until smoking. Add squid, cook, stirring constantly, until squid rings begin to open up and become firm, about 30 seconds. Season with salt and pepper. Add tomato sauce to skillet, bring to a boil, then reduce to a simmer. Cook until squid is opaque and sauce is hot, 2 to 3 minutes.
4. Preheat a grill pan. Drizzle bread with 3 tablespoons olive oil and season with salt and pepper. Grill until toasted on both sides. Rub cut sides of toasted bread with remaining clove of garlic.
5. Divide calamari evenly among 4 shallow bowls. Drizzle with olive oil and sprinkle with lemon zest and parsley. Serve immediately with toasted bread.
Pico de Gallo
Pico de Gallo
Yields 4 servings
3-4 plum or vine-ripened tomatoes, seeded and chopped
1 small white onion, diced
1 jalapeño pepper, seeded and chopped
1-2 tablespoons cilantro, roughly chopped
1 lime, zest and juice
Salt and freshly ground black pepper
Combine all ingredients in a small bowl, season with salt and pepper and let sit for 15-20 minutes to let the flavors combine. Serve with your favorite tortilla chips.
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