Archive for October 11th, 2011

October 11, 2011

Fail Proof Meatloaf

I’m sorry. My pictures are really ugly. But I promise it tastes good! I probably should’ve used extra ketchup to more fully cover the loaves…plus I like that nice crust it forms (:


  • 1tbsp olive oil
  • 1/2 medium yellow onion (diced)
  • 1 garlic clove, minced
  • 1 bay leaf
  • 1 medium red peper, finely diced (about 1 cup)
  • 1 tbsp dried parsley
  • 1 tbsp dried thyme
  • 2 lbs 95% lean ground beef (too fatty = greasy loaf)
  • 2 large eggs, lightly beaten
  • 3/4 cup finely crumbled saltine crackers (remember to cut back on salt if crackers are salted)
  • 1 cup ketchup
  • 1 tbsp worcestershire sauce
  • ~2 tsp kosher salt
  • 1 tsp ground black pepper


  1. Preheat oven to 350F degrees
  2. Line baking pan with aluminum foil and grease generously (I’ve discovered spray-able olive oil!)
  3. Heat oil in skillet over medium high heat. Saute onions, garlic, bay leaf until onions are soft and translucent. ~3min
  4. Add red pepper and cook until just soft ~5 min.
  5. Stir in parsley and thyme. Cook 2 more min.
  6. Remove from heat. Let it cool in the fridge. (You can also do this ahead of time.)
  7. In large bowl, combine beef, eggs, bread crumbs, 1/2 cup of ketchup, Worcestershire, salt, pepper, and cooled vegies. MIX WITH HANDS. it’s fun. DO NOT over mix! just enough to combine ingredients. You don’t want a dense/tough loaf.
  8. Transfer meat to pan. Form into 2 loaves. Coat with remaining 1/2 cup of ketchup.
  9. Bake for ~hour or until firm. Set aside to let heat distribute ~5-10 min, before cutting.

October 11, 2011

Quick and Easy Sides: Sautéed Green Beans

This is my lazy, 1 pan method of making green beans. I like to buy the pre-washed packages of haricot verts from HEB.  I can’t remember the last time I bought normal green beans… haricot verts are just so much more tender.

  • 1 package of haricot verts (about 2 handfuls)
  • 1 medium shallot, sliced
  • chicken stock
  • butter (I typically use homemade ghee.)
  • salt and pepper

Heat large pan on medium high. Add green beans. Add ~1/2 cup chicken stock (will submerge about 1/3 to 1/2 of green beans.) Cover and steam until just soft, ~5 min, turning often. Drain out excess liquid. Push beans over to one side, add a pat of butter, melt, then fry shallots until fragrant and soft ~2 min. Mix with green beans. Salt and pepper to taste.

Fee free to use bacon instead of butter.

October 11, 2011

Garlic Mashed Potatoes

  • 2 large russet potatoes (for creaminess)
  • 2 medium white yukon potatoes (for firmness)
  • ~1.5 tbs butter
  • ~1 cup milk
  • salt
  • 1 whole head of garlic
  • olive oil


  1. Preheat oven to 400F.
  2. Peel off outer layers of garlic skin, leaving skin of each individual head. Chop off 1/4 tip of whole head, exposing the garlic inside.
  3. Drizzle generously with olive oil, making sure each head is coated.
  4. Wrap with aluminum foil and bake until soft ~30 min
  5. Peel russets (I like to keep the skins on Yukons), and chop all potatoes into uniform sized cubes.
  6. In a large pot of water, add potatoes and bring to a boil. Stir when needed. Boil until potatoes are just tender and break easily with a fork ~15 to 20 min after it boils.
  7. Drain potatoes in colander. Dump into large bowl and salt generously. Mash until still chunky. Add butter and milk until it reaches the consistency you like.
  8. Remove garlic from foil and squeeze individual heads out of their skins into the potatoes. Fold in. Salt to taste if needed.