Taste & Create: Swedish Meatloaf

***Taste & Create is a fabulous monthly blog event in which participants are randomly paired off to choose and prepare a dish from their partner's blog. If you'd like to join us, please email me at cowgirlmin07 [at] gmail [dot] com by the 8th of the month!! *** 

My partner this month was Tamy of 3 Sides of Crazy.  We've known each other for a while, I used to be a regular contributor to her Our Krazy Kitchen, and she's actually a contributor to The Bad Girl's Kitchen as well!  She's also a loyal supporter of Taste & Create.  At any rate, there is always a new recipe to be found over on Tamy's blog, and this time, Swedish Meatloaf sounded perfect.  (visit the link for Tamy's recipe...here come my changes!)

I did make a couple changes, for one I didn't have any bread, and my favorite regular meatloaf uses oatmeal, so that's where that came from. I also added some parsley to lean toward a more classic "Swedish" flavor, and didn't have any allspice, so I just used nutmeg. I also didn't add any brown sugar and lessened the salt.

For the sauce, I was kind of in a hurry so I added an extra tablespoon of flour. (even so, my sauce was a bit thin because I rushed it).  I would have preferred beef broth, but chicken worked in a pinch.  Although this sauce is good, next time I'm going to try for a more classic Swedish meatloaf-flavored sauce.  I like the classics!

Tamy also said she often doubles the recipe and freezes one loaf for later--I will definitely be doing that next time!

Baking this in a loaf instead of meatballs is inspired, and this meatloaf is excellent!  A new favorite, thanks Tamy!

Swedish Meatloaf & Sauce
Adapted from 3 Sides of Crazy

(Loaf)

1 egg
1/4 cup heavy cream
1 cup oats
8 ounces ground pork
8 ounces ground beef
1 small onion, finely diced (1/2 cup)
1/4 cup fresh parsley, chopped
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon pepper
1/2 teaspoon salt


Preheat oven to 350 degrees F.

Whisk egg and cream together in small bowl. Stir in oatmeal and set aside to soak. Gently blend ground beef and pork, onion, nutmeg, pepper and salt.  Add oat mixture to beef mixture and gently blend until well mixed. Put in loaf pans.  Bake about 45 minutes.

 During the last 15-20 minutes, prepare the sauce.

(Sauce)

1 tablespoon butter  
2 tablespoons all-purpose flour
1 1/2 cups chicken broth (I would prefer beef broth here, but didn't have any)
1/2 cup heavy cream
2 teaspoons juice from 1 lemon
Salt and freshly ground black pepper 

Melt butter, add flour and cook, stirring constantly with whisk, until flour is light brown. Slowly whisk in broth and bring to simmer. Reduce heat and cook until sauce is reduced to about 1 cup, about 5 minutes. Stir in cream and return to simmer.  Stir in lemon juice; season with salt and pepper to taste and serve over meatloaf.

***Visit Taste & Create to see what everyone else has made this month!***
 

Curried Chicken with Coconut Rice

THIS is one of our family's new favorite dishes!  It is pretty easy to make, and so so good.  The boys love the coconut rice in particular.  And leftovers are good too!  Once you get everything chopped and prepped, it is fairly easy to do.  It did take me longer than the 50 minutes total time, so keep that in mind.  I think my chicken was in the oven a good 15 minutes (or more) longer at the end.

The recipe comes from Everyday Food magazine, where I get a lot of my recipes.  It is credited to Samantha Seneviratne, who says she has simplified her Sri Lankan mother's recipe.  If you haven't subscribed to this magazine yet, follow the link and do it!  You won't be sorry. 

Anyway, the chicken is savory, the rice is flavorful and creamy and coconut-y, it's just plain delicious.  We are making this again next week!

Curried Chicken with Coconut Rice
Adapted from Everyday Food magazine
Serves 8
Active time:  25 minutes
Total time:  50 minutes (PLUS 15 - 20 extra, if necessary to cook the chicken through)


1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces  (I just bought a 4-pound package of chicken thighs, so feel free to substitute the chicken pieces you like)
4 teaspoons curry powder
1/2 teaspoon cayenne pepper (I used 1/4 teaspoon)
coarse salt
1 tablespoon vegetable oil
5 garlic cloves, minced
3 tablespoons minced peeled fresh ginger (from a 3-inch piece)
1 medium yellow onion, diced small
2 tablespoons tomato paste
2 cups basmati rice (I only had long-grain white rice)
1 can (13.5 ounces unsweetened coconut milk
fresh cilantro leaves, for serving


Preheat oven to 350 degrees F, with rack in lower third.  Toss chicken with curry powder, cayenne and 1/2 teaspoon salt.  In a large Dutch oven or other heavy pot, heat 2 tablespoons oil over high.  In batches, cook chicken until browned on all sides, about 12 minutes total.  Transfer to a large plate.


Reduce heat to medium and add 1 teaspoon each salt and oil (I omitted this oil as there was plenty left from the chicken), and add garlic, ginger and onion.  Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 6 minutes.  Stir in tomato paste and cook 1 minute.  Add rice, coconut milk and 2 cups water; stir to combine and bring to a boil.


Arrange chicken in pot, on top of rice, skin side up, cover and transfer to oven.  Bake until chicken is cooked through and liquid is absorbed, about 20 minutes.   
 ***HERE is where I cooked my chicken longer.  I removed a piece of chicken, cut it open, it wasn't done.  I bet I cooked it 20 more minutes, which brings the total time up to 1 hour and 10 minutes.  At least.  But it's worth it!

BLUEBERRY LEMON SAUCE CAKE

This is another recipe from crazy aunt Louise - loved that lady! Remember the Corn Flake Wreaths she made us for Christmas, well she always made this Blueberry Lemon Sauce Cake for 4th of July.  She was a serious creature of habit.  Thanksgiving always brought her cheesy garlic grits, but I'm still working on perfecting that one - maybe I'll have it ready for Thanksgiving.

I make this in an 8x8 baking dish, but it easily doubles for a 9x13.  My sauce turned out quite pale today so I added a little yellow food coloring.  LOL I say a little, but from the looks of that picture I added a little too much.

BLUEBERRY LEMON SAUCE CAKE
CAKE
4 tablespoons butter, softened
1/2 cup sugar
1 teaspoon PURE vanilla extract
Juice of 1 small lemon
scant 1 cup flour
scant 1 teaspoon baking powder
1/8 teaspoon salt
1 Jumbo egg
1/4 cup milk
1+ cup fresh or frozen blueberries

• Preheat oven to 350˚.
• Sift together the flour, baking powder and salt.
• In a mixing bowl cream together the butter, sugar, vanilla and lemon juice until well blended.
• Add egg and beat until light and fluffy.
• Add the flour mixture alternately with the milk and blend until smooth.  Batter will be thicker, like a coffee cake consistency.
• Fold in blueberries.

SAUCE
1/2 cup sugar
2 tablespoons brown sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
2 tablespoons butter
2 teaspoons grated lemon rind
Juice of 2 lemons

• Over a medium-high heat whisk together the water and cornstarch in a saucepan until smooth.
• Add the butter and allow to melt.
• Add the sugars and salt, stirring until dissolved.
• Add lemon juice and rind.
• Bring to a boil, lower heat and simmer until desired sauce consistency.

Chunky Monkey Pancakes

I received an email early this morning, (or was it late last night?), with a recipe for Chunky Monkey Pancakes.  I had one banana, and a partial bag of chocolate chips.  This morning I sent Number One off to the store for milk, more bananas and a precious bag of pecans, and now we have pancakes!

I made enough changes to the recipe to call it my own, but it was inspired by this recipe from allrecipes.com.

These pancakes are fluffy and delicious, and both boys cleaned their plates!  H-Bomb said, "Dada, they're super good!"  What's not to love?

Chunky Monkey Pancakes
 Adapted from allrecipes.com
Makes about 6 pancakes

1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk (1 tablespoon lemon juice + enough milk to make 1 cup), plus more milk to achieve proper batter consistency if needed
3 tablespoons butter, melted
2 eggs
1 tablespoon white sugar
1 teaspoon vanilla extract
1 large banana, diced
heaping 1/2 cup semisweet chocolate chips
1/2 cup chopped pecans
1 tablespoon butter for pan
sliced bananas
maple syrup
whipped cream (we forgot to buy this at the store, but next time!)

Combine flour, baking powder, baking soda, and salt in a large bowl; set aside.

In a separate bowl, whisk together buttermilk, melted butter, eggs, sugar, and vanilla. Make a well in the center of the dry ingredients and stir in the wet ingredients.  Add more milk if necessary to achieve a proper pancake batter consistency.  Gently fold in the banana, chocolate chips, and nuts.

Heat a large skillet over medium heat, and melt 1 tablespoon butter.  Pour batter onto the skillet, and cook until bubbles appear on the surface and edges look dry.  Flip with a spatula, and cook until browned on the other side.

Serve with sliced bananas, maple syrup and whipped cream, if desired.

Browned Butter Chocolate Chip Cookies

So you probably know, I joined the The Secret Recipe Club.   It is a secret blog assignment, where you are set off into another foodie's blog alone, and no one else is supposed to know.  Someone else all together gets to peruse your blog.  We'll all find out who had which blog on the same day and time.

Without further ado, my assignment for the Secret Recipe Club this month was:

The Novice Housewife

Shortly after I started looking at Shumaila's blog, it was an clear contest between Toasted Coconut Ice Cream and Browned Butter Chocolate Chip Cookies.  I fully intend on making the Toasted Coconut Ice Cream this week, but between canning and a weekend trip, I decided to make the cookies.  And take them with us on our trip, of course!

They are delicious.  I didn't have patience to brown the butter, but I did melt it for quite a while.  I also used two kinds of chocolate chips.  I can't tell you how many the recipe made, because everyone was eating them straight out of the oven!

Browned Butter Chocolate Chip Cookies

1 cup unsalted butter
1cup brown sugar
½ cup sugar
2 large eggs, room temperature
1 tsp vanilla extract
2 ½ cups flour
1 tsp baking soda
1 tsp kosher salt
2 cups semi-sweet or bittersweet chocolate chips/chunks (I used a mix of semi-sweet and milk chocolate)
sea salt, for sprinkling on top

Preheat oven to 350 F. Line baking trays with parchment paper.

Melt the butter in a saucepan over medium heat, whisking frequently. Whisk till the butter turns a little light brown. Takes about 5- 8 mins. Let cool to room temperature.

Add melted butter to both sugars in a mixing bowl and stir until smooth.  Stir in the eggs and vanilla. In a separate bowl, combine flour, baking soda and kosher salt. Add the dry ingredient to the sugar-butter mix until just combined.  Let cool completely.

Once completely cool, fold chocolate chips in the batter. Scoop 2 tablespoon-size portions onto the tray and flatten slightly. Sprinkle with sea salt.

Bake for 8-10 minutes and remove from the oven. Cool on tray a few minutes, then transfer to a rack to cool completely.

Moosewood Pesto

For classic recipes like pesto, I often turn to Mollie Katzen's Moosewood Cookbook.  This one comes from the original cookbook that I picked up at a yard sale several years ago.  I also have the 15-year anniversary edition, but it's not with me at the moment so I can't tell you if she updated or changed the recipe at all.

One of the things I love about this recipe is that you have several options of nuts.  This comes in handy, especially since I can't bring myself to pay $20/bag for pine nuts right now!  Unfortunately walnuts are also way UP in price, last time I checked a one-pound bag was about $8, which I also just can't do.  So luckily, I have a bunch of almonds in the freezer, and that's what I've been using for my pesto.

The first batch I made using my homegrown Lemon Basil and almonds, and it is amazing.  My generous FedEx driver dropped off a huge bag of homegrown Basil yesterday, so I am making more pesto today, again with almonds.  I stick the pesto in small freezer containers, so we can have that fresh green summer flavor all year long.

Pesto
from Moosewood Cookbook
for about 6 servings of pasta

3 packed cups fresh basil leaves (removed from stems)
2 large cloves fresh garlic
1/2 cup pinenuts, walnuts, almonds or a combination
3/4 cup (packed) fresh-chopped parsley
3/4 cup fresh-grated Parmesan
1/2 cup olive oil
1/4 cup melted butter
salt to taste

Combine everything in a blender or food processor on low, then medium speed.  Arrange things so the blender blade will turn efficiently.  Thoroughly work everything into a smooth paste.  Toss with hot, drained pasta.

*This keeps excellently in the freezer too, just thaw before tossing with pasta.

French Toast Casserole

We love French toast, but I hate having to make recipes that require one of us to eat while it's hot and the next batch is on the griddle. This recipe makes us both happy at the same time and is a time saver because I throw it together the night before AND it uses what might otherwise be wasted. We love sourdough bread, but the heels are sometimes a little tough. I save the heels from each loaf in the freezer and when I have enough I make this casserole. It's absolutely perfect for Thanksgiving or Christmas morning. The smell of the cinnamon baking is one of the best smiles you can give your family. 

FRENCH TOAST CASSEROLE

CASSEROLE

8-10 sourdough heels (or regular slices work too)

8 eggs

3 cups milk

4 teaspoons sugar

1 teaspoon cinnamon

1 teaspoon vanilla

3/4 teaspoon sea salt

TOPPING

3 tablespoons butter, cubed or sliced thin

3 tablespoons sugar

3 teaspoons cinnamon

maple syrup - OPTIONAL - it really is great without it

• In a large mixing bowl whisk together the eggs, milk, 4 teaspoons sugar, vanilla extract and sea salt.
• Cube bread.
• Add bread to the egg mixture and toss to coat well.
• Grease a 13x9 baking dish.
• Pour bread mixture into baking dish, cover and refrigerate overnight.
• Remove casserole from refrigerator 30 minutes before baking.
• Preheat oven to 350˚.
• Dot casserole with butter pieces.
• Combine topping sugar and cinnamon - sprinkle over top.
• Cover** and bake 45-50 minutes, or until toothpick comes out of center clean.
• Let stand 5 minutes before serving.

**If you want a crispy top, uncover 10 minutes before it's through.

White Chocolate Almond Chunk Cookies

Splurged by buying a $2.99 used cookbook from a thrift store last Saturday. The cookbook is With Love & Butter: Favorite Recipes from Holly B's Bakery on Lopez Island. Tried the first recipe, which confirmed what I thought: No reason for buyer's remorse, since this recipe alone is worth the purchase price. Below is the slightly modified recipe along with a note from me.

WHITE  CHOCOLATE  ALMOND  CHUNK  COOKIES

Makes 5 dozen

1 cup butter at room temperature

1 cup granulated sugar

½ cup brown sugar, firmly packed

2 eggs

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon vanilla extract

2 cups all-purpose flour

2 1/2 cups quick (1-minute) oatmeal

1 1/2 cups whole natural almonds

1 ½ to 2 cups white chocolate chips

½ to 1 cup dried cranberries, optional

1. In large mixing bowl, cream together butter, granulated sugar, and brown sugar.

2. Beat in the eggs, one at a time.

3. Mix in baking powder, baking soda, salt, and vanilla.

4. Add flour to mixing bowl.

5. In a large food processor fitted with the steel knife blade, powder the oatmeal. Empty oat powder into mixing bowl.

6. Mix in flour and oat powder until barely incorporated.

7. Reassemble the food processor without washing. Add the almonds and pulse until roughly chopped. Empty chopped almonds into mixing bowl.

8. Add white chocolate chips and, if desired, dried cranberries to mixing bowl. Stir by hand until combined.

9. Drop by rounded tablespoon on parchment-covered cookie sheet, spacing them 1 inch apart. Slightly flatten each cookie with the palm of your hand.

10. Bake in a 375°F oven on the topmost rack for 4 minutes. Rotate the pan and then continue to bake 3 to 5 minutes. The centers of the cookies should be soft but not gooey. Don’t overbake or even medium-bake. Rather, underbake slightly.

11. Cool completely and then store in an airtight container.

NOTE: Using an insulated baking sheet spread with parchment paper, I put the oven rack on the second position from the top and baked the cookies a bit longer than suggested. 

Peach Vanilla Bean Butter

A friend of mine asked me if I wanted some peaches.  I did, so I met her and we hiked back to an old, neglected, almost abandoned but certainly untended orchard where huge organic peaches were literally falling off the trees.  We picked boxes and boxes of peaches, and ate almost a dozen peaches between us as we picked, then hauled the boxes back out to the cars on foot.  It was a very nice way to spend a few hours.

Then I drove almost an hour home, and tried to decide what to do with all the peaches!

The first recipe I decided on was Peach Butter from Smitten Kitchen.  I love that she used less sugar, and that it tastes more like peaches than anything else.  I doubled her recipe from the start.  The only problem was that it took FOREVER...way longer than the supposed "15 to 20 minutes + 30 to 40 minutes" stated in the recipe, and it seemed like there was a big risk of sticking/scorching no matter how I adjusted my burner.  After about 2 hours of simmering, with the peach butter still not being the right consistency, I got a slow cooker and emptied the peach mixture into it. 

The slow cooker worked great, as it always has for my pear butter, apple butter, etc.  It probably took another 12 hours, but I didn't have to watch and stir it, and it turned out really delicious.  After it was canned I decided to start from scratch and come up with my own recipe. I felt like there was way too much water added in the beginning of Deb's recipe, or maybe my organic peaches were just juicier?  I also happened to have some vanilla beans in the pantry, and I thought this would be a good way to use one. 

This recipe is inspired by the original (link above), but the technique and ingredients have been changed, so this is mine.  And it is delicious!  The vanilla bean adds a subtle depth to the peach butter that is just amazing. 

I was able to fit 12 pounds of peaches in my oval slow cooker; I don't remember which size it is.  You can adjust the recipe to fit your slow cooker.  The peaches will exude a ton of juice while you're cooking, and at some points honestly won't look very appetizing, but hang in there and you will get some of the most amazing tasting fruit spread you've ever had.

Peach Vanilla Bean Butter
Makes about 12-14 half pints

12 pounds peaches, peeled, pitted and quartered
4 cups granulated sugar
Juice of two lemons
1/2 vanilla bean, split and scraped, pods reserved

To peel peaches:  Dip each into a pot of boiling water for about 30 seconds, and then into a bowl of ice water for a minute. The peels should slide right off.  If not, put them back in the hot water, then ice water.  It helps if your peaches are perfectly ripe.

Halve your peaches and remove the pits, then cut each half into quarters.  Place peaches, sugar and lemon juice in a large slow cooker.  Stir in vanilla bean paste, and add split pods as well.  Cover and cook on low for about 10-12 hours.

Remove lid, and remove bean pods.  (**If you want a stronger vanilla flavor, leave pods in and don't blend until you've cooked without the lid for a few hours**)  Using an immersion blender, puree' peaches to a smooth consistency, right in the crock pot.  If you don't have an immersion blender, you can transfer peaches to a food processor or blender in batches to puree'.

With lid off, continue cooking for another 2 to 10 hours, until peach butter is of the consistency you prefer.  I like mine pretty thick, so mine ended up cooking a good 10 hours at this stage.

Deb of Smitten Kitchen says:
"There are several methods to test for doneness: You can drizzle a ribbon of sauce across the surface; when that ribbon holds its shape before dissolve into the pot, it is done. Some people use cold or frozen plates; dollop a spoonful in the middle of one and if no water forms a ring around it in a couple minutes, it is done. Others use a spoon; if the butter remains rounded on a spoon for two minutes, it is done. You can also check the pot itself; the butter is usually done when a wooden spoon leaves a clear train when scraped across the bottom."

When the peach butter is done, wash and prep your jars, lids and rings.  Ladle peach butter into half pint jars, wipe rims and put lids on, then submerge in a pot of boiling water.  Process as directed for jams at your altitude.  I am at about 7,000 feet, so I processed my peach butter for about 25 minutes.

MONTEREY CHICKEN

Today I used what I had on hand and we liked it even better.  Instead of 4 slices of ham I used a small ham steak and just cubed it.  I also used Muenster cheese instead of Jack.  I'm thinking next time I should cut up the chicken into bite sized pieces for a complete casserole. Hubs loved it. MONTEREY CHICKEN

4 large boneless/skinless chicken breasts
1 (10.75 oz.) can Cream of Chicken soup (see soup substitutes)
1 cup milk
4 slices ham
4 slices Jack cheese

6 ounce pkg of herb or chicken flavored stuffing mix (such as Stove Top)
1/4 cup butter, melted
1/4 cup water
PURE

• In a small bowl whisk together the cream of chicken soup and milk until well blended.
• Spray crock pot with PURE.
• Pour half of the soup mixture into the bottom of a 6 quart oval crock pot.
• Place the chicken breasts over the sauce in a single layer.
• Cover the chicken with a layer of ham and then a layer of Swiss cheese.
• Pour the remaining soup mixture over the chicken.
• Sprinkle the chicken with the dry stuffing mix.
• Whisk together the butter and water.
• Drizzle the butter mixture over the stuffing.
• Cover and cook on low for 4-6 hours or on high for 2-3 hours.
• Serve and enjoy!