Here's what's for dinner:
Gone All Day Stew
1 cup pasta sauce or 1 can tomato soup + 1 T. Italian seasoning
1 cup water mixed with 1/4 c. flour till smooth
1-2 lbs. beef stew meat cubes
1/2 bag baby carrots or same amount of carrot chunks
1 large onion cut into eighths
4 medium potatoes cut into chunks
1/2 c. chopped celery
1 8 oz. container of mushrooms (I'm using canned today because that's what I have.)
2 dairy-free beef bouillon cubes
pepper to taste
1 bay leaf
Cook in a slow cooker on low all day or in a Dutch oven at 275 degrees for 4-5 hours. Five minutes before serving, add 3/4 c. frozen peas. A glug of red wine is good, too, if you have it. In the stew, I mean.
Showing posts with label main dish. Show all posts
Showing posts with label main dish. Show all posts
Friday, March 05, 2010
Wednesday, June 24, 2009
Pardon Me, Do You Have Any Fake Mustard?
What? EpiPen reaction story? What? I'm sorry, I can't hear you. We are having company every day this week but one and there are cherries to pick and reviews to write and children to hug and blogs to read and broken faucets to fix and storytime to attend and a Living With Food Allergies Blog Carnival to host. La la la la.
What am I cooking for all this company? Oh, I can hear you now. Tonight we're having this. Except mine is bone-in, not boneless. And I had to fake my own Dijon with dry mustard and (red) wine. And I used fresh rosemary and sage instead of dried. And I'm cooking it on high instead of low. Otherwise, exactly the same.
I use the slow cooker a lot in the summer. I can start dinner in the morning, and it doesn't heat up the kitchen. The other night I made an Italian Beef Stew that was a combination of several recipes.
Italian Beef Stew
chuck roast
1 cup red wine
1 T. fresh rosemary
1 t. fresh sage
2-3 garlic cloves, minced (I used garlic scapes)
1 envelope dairy-free onion soup mix
1 onion, sliced into wedges
fresh ground pepper
2 fresh tomatoes, sliced
1 t. tomato paste
Dump it all in the slow cooker and cook on high for 5-6 hours or until tender.
We served it with carrots sauteed in dairy-free margarine and sprinkled with fresh parsley.
Last night, I made dairy-free manicotti. The filling was 1 lb. ground turkey, browned, and mixed with 1/4 c. dairy-free cream cheese, @ 2/3 c. dairy-free sour cream, 2 t. Italian seasoning, 1 t. sugar, salt and pepper, 1 T. chopped fresh parsley, and 1 egg, beaten. I cooked it the easy way, where you put the filling in raw noodles and then pour 1 jar of dairy-free sauce mixed with 1 c. water, boiling, over the filled pasta. I cooked it, covered, at 4oo degrees for 55 minutes.
That's just peachy keen, Nowheymama, but I came here hoping to hear more about Saturday.
Uh, gotta go to storytime! More soon!
What am I cooking for all this company? Oh, I can hear you now. Tonight we're having this. Except mine is bone-in, not boneless. And I had to fake my own Dijon with dry mustard and (red) wine. And I used fresh rosemary and sage instead of dried. And I'm cooking it on high instead of low. Otherwise, exactly the same.
I use the slow cooker a lot in the summer. I can start dinner in the morning, and it doesn't heat up the kitchen. The other night I made an Italian Beef Stew that was a combination of several recipes.
Italian Beef Stew
chuck roast
1 cup red wine
1 T. fresh rosemary
1 t. fresh sage
2-3 garlic cloves, minced (I used garlic scapes)
1 envelope dairy-free onion soup mix
1 onion, sliced into wedges
fresh ground pepper
2 fresh tomatoes, sliced
1 t. tomato paste
Dump it all in the slow cooker and cook on high for 5-6 hours or until tender.
We served it with carrots sauteed in dairy-free margarine and sprinkled with fresh parsley.
Last night, I made dairy-free manicotti. The filling was 1 lb. ground turkey, browned, and mixed with 1/4 c. dairy-free cream cheese, @ 2/3 c. dairy-free sour cream, 2 t. Italian seasoning, 1 t. sugar, salt and pepper, 1 T. chopped fresh parsley, and 1 egg, beaten. I cooked it the easy way, where you put the filling in raw noodles and then pour 1 jar of dairy-free sauce mixed with 1 c. water, boiling, over the filled pasta. I cooked it, covered, at 4oo degrees for 55 minutes.
That's just peachy keen, Nowheymama, but I came here hoping to hear more about Saturday.
Uh, gotta go to storytime! More soon!
Tuesday, May 05, 2009
Go-To Recipe
Am I posting a Cuban recipe on Cinco de Mayo? Yes. Why? Well, I don't know how things are at your house, but this time of year is crazy around here, what with end-of-school events, end-of-semester stuff at the college, conferences, recitals, etc. This is one of my go-to recipes that I can make very quickly.
Picadillo, adapted from the May 2003 issue of Cooking Light (back when we had money to spend on magazines)
1 t. olive oil
1 c. finely chopped onion
1 lb. ground turkey
3 garlic cloves, minced
1 cup beef broth or 1 c. water + 1 dairy-free bouillon cube
1/3 c. raisins
1/3 c. coarsely chopped pimiento-stuffed olives
3 T. capers
1 T. tomato paste or ketchup
1/4 t. black pepper
salt to taste
rice to serve it on
Heat oil in a large nonstick skillet over medium-high heat. Saute onion in oil for five minutes. Add turkey and garlic and cook for five minutes or until browned, stirring to crumble. Add broth and next five ingredients, stir well. Bring to a boil. Cover, reduce heat, and simmer for 25 minutes. Salt to taste. Meanwhile, cook rice. Serve picadillo over rice.
What's one of your go-to recipes?
Picadillo, adapted from the May 2003 issue of Cooking Light (back when we had money to spend on magazines)
1 t. olive oil
1 c. finely chopped onion
1 lb. ground turkey
3 garlic cloves, minced
1 cup beef broth or 1 c. water + 1 dairy-free bouillon cube
1/3 c. raisins
1/3 c. coarsely chopped pimiento-stuffed olives
3 T. capers
1 T. tomato paste or ketchup
1/4 t. black pepper
salt to taste
rice to serve it on
Heat oil in a large nonstick skillet over medium-high heat. Saute onion in oil for five minutes. Add turkey and garlic and cook for five minutes or until browned, stirring to crumble. Add broth and next five ingredients, stir well. Bring to a boil. Cover, reduce heat, and simmer for 25 minutes. Salt to taste. Meanwhile, cook rice. Serve picadillo over rice.
What's one of your go-to recipes?
Wednesday, April 29, 2009
I swear I am not making this up
Last night at dinner:
Katherine: "Mama, when I'm grown up and I live in my own house, will you give me this recipe so I can cook this casserole?"
Me [dumbstruck]: "Of course! And you don't even have to wait that long. In a couple years, you may cook it for dinner here."
Katherine: "Really? OK!"
Me: !!!!
What is this fabulous casserole, you might ask? Lobster Risotto? Tuscan Vegetable Stew? Moroccan Chickpeas and Couscous? No! It's Homemade Fake Rice-A-Roni!
The recipe I made is adapted from The Complete Tightwad Gazette, although there are other versions out there.
Enjoy!
1 package ground turkey
1 medium onion, chopped
1 cup long grain rice
8 ounces spaghetti, broken into one-inch pieces
4 tablespoons dairy-free margarine
4 cups dairy-free beef bouillon broth
salt and pepper to taste
Brown turkey and onion in a large skillet. Drain and place in a bowl. Melt margarine in the skillet and brown the rice and spaghetti in the margarine. Add the turkey, onion, and bouillon.
Cover and simmer for twenty minutes, or until rice and spaghetti are fully cooked. Season to taste with salt and pepper. Serve with vegetables, and possibly some sort of hot sauce or chutney to liven things up for the adults.
Katherine: "Mama, when I'm grown up and I live in my own house, will you give me this recipe so I can cook this casserole?"
Me [dumbstruck]: "Of course! And you don't even have to wait that long. In a couple years, you may cook it for dinner here."
Katherine: "Really? OK!"
Me: !!!!
What is this fabulous casserole, you might ask? Lobster Risotto? Tuscan Vegetable Stew? Moroccan Chickpeas and Couscous? No! It's Homemade Fake Rice-A-Roni!
The recipe I made is adapted from The Complete Tightwad Gazette, although there are other versions out there.
Enjoy!
1 package ground turkey
1 medium onion, chopped
1 cup long grain rice
8 ounces spaghetti, broken into one-inch pieces
4 tablespoons dairy-free margarine
4 cups dairy-free beef bouillon broth
salt and pepper to taste
Brown turkey and onion in a large skillet. Drain and place in a bowl. Melt margarine in the skillet and brown the rice and spaghetti in the margarine. Add the turkey, onion, and bouillon.
Cover and simmer for twenty minutes, or until rice and spaghetti are fully cooked. Season to taste with salt and pepper. Serve with vegetables, and possibly some sort of hot sauce or chutney to liven things up for the adults.
Friday, October 24, 2008
Russian Hot Pot
For CAQuincy, here is Russian Hot Pot, which is not how the Mad Men guys refer to their secretaries ("She's a real Russian hot pot.") but is instead a simple one pot meal.
Russian Hot Pot
My mom clipped this recipe from a magazine (probably Woman's Day) years ago. It recommends serving the dish with bread and pickled beets, which I guess is where the "Russian" comes in.
2 cups beef bouillon or beef broth
1 pound thin-skinned potatoes, scrubbed and cut into 1/2-inch chunks
1 pound green cabbage, cored and cut into 1/2-inch chunks
1 medium onion, peeled and quartered
1 16-oz can whole tomatoes
1-1 1/2 pounds ground beef or ground turkey
Put the bouillon or broth in a Dutch oven over medium-high heat and bring to a boil. Add the potatoes and increase the heat to high. Add the cabbage and onion. Add the tomatoes, breaking them up with your fingers. Add the meat, crumbling it up. Bring contents of the pot to a boil for about thirty seconds. Reduce heat to low. Cover and simmer for 30 minutes or until potatoes are tender. Serve in soup bowls.
The leftovers freeze well, or you can mistakenly leave them in the pot on the stove overnight and create a fruit fly breeding ground. Your choice.
Russian Hot Pot
My mom clipped this recipe from a magazine (probably Woman's Day) years ago. It recommends serving the dish with bread and pickled beets, which I guess is where the "Russian" comes in.
2 cups beef bouillon or beef broth
1 pound thin-skinned potatoes, scrubbed and cut into 1/2-inch chunks
1 pound green cabbage, cored and cut into 1/2-inch chunks
1 medium onion, peeled and quartered
1 16-oz can whole tomatoes
1-1 1/2 pounds ground beef or ground turkey
Put the bouillon or broth in a Dutch oven over medium-high heat and bring to a boil. Add the potatoes and increase the heat to high. Add the cabbage and onion. Add the tomatoes, breaking them up with your fingers. Add the meat, crumbling it up. Bring contents of the pot to a boil for about thirty seconds. Reduce heat to low. Cover and simmer for 30 minutes or until potatoes are tender. Serve in soup bowls.
The leftovers freeze well, or you can mistakenly leave them in the pot on the stove overnight and create a fruit fly breeding ground. Your choice.
Thursday, March 13, 2008
Q&A
1. How are the preparations for the Pillsbury event going? --MyBuddyMimi
Very well, thank you! (And there is still time to vote for Scott's recipe!) Scott's even been on local TV. We'll be going to Dallas in a month so he can compete and I can laze around the hotel with only a newborn to keep me company. Aaahhh.... [Edited to add: Yet another photographer came to take pictures last night. Good thing I cleaned the kitchen.]
2. Helen's birth story? --Mommy Daisy and Saly
My induction was scheduled for 7 am on January 25, so my mom and my sister arrived at our house at oh-god-thirty (as my grandmother would say). Mom stayed with the kids, and Scott and Emily and I headed to the hospital. Because I love my particular OB/GYN, we had to travel to a hospital about 30 minutes away from our house, yet a different thirty-minute-away hospital from the one where Eli was born. So, three deliveries, three different hospitals. Anyway, we arrived and a very nice woman checked me in, saying, "In just a few hours, they'll be calling me with the registration information for your baby." Yeah....
We went to the maternity ward and after answering a billion questions, my lovely nurse, who looks like my college roommate, started the Pitocin. (Also, my doctor checked in before he went into surgery.) Aaannd, they upped the Pitocin and kept upping it all day long. By mid-afternoon, I was one or two clicks away from the highest level, and... nothing. My doctor stopped back in and prepared me for the possibility of stopping the Pitocin, letting me rest overnight, and starting again in the morning. Because of my earlier experience, this did not thrill me. The nurses and dr. kept asking if I wanted an epidural, but what little contractions I was having were not painful at all, and if I had to stay overnight, I didn't want to be coming off an epidural. So, we waited. (Emily and Scott are old pros at waiting around the hospital, so they came armed with books, movies on the laptop, and money for the cafeteria.)
Around 5:30-6 pm, my doctor came back in and checked me, and I'd made it all the way to three centimeters. He said we could wait overnight, or he could break my water. "Break it!" The contractions immediately became stronger, and yes, I wanted an epidural. The anesthesiologist was on his way in to the hospital to give an epidural to another woman; he'd see me after her. Did I want other pain meds? I decided I didn't at the last second. They tend to make me really loopy, and I didn't want to be out of it. Instead, I got to have lots of undulled Pitocin contractions. The anesthesiologist came to see me around 8ish. The night-shift nurse (who was awesome) checked me before he began, and I was at 4 cm. By the time he was done setting up the epidural, it was 8:45 pm. The nurse checked me again and said, "You're at 10 cm!" Me: "????" They hurriedly called the dr. and started bringing in all kinds of equipment and supplies. At a little after 9 I was told that the dr. was in the building and that I could go ahead and push. I pushed 2-3 times, and Helen was born at 9:17 pm.
3. Enough of this baby stuff. How about some new recipes and dairy-free content, Girlie? --Various
Dairy-Free Meat Pie (from my neighbor, Tracy, who is a saint)
1 lb+ ground beef
2/3 lb pork sausage (Tracy recommends Jimmy Dean.)
Brown meat and add a sprinkle of minced, dried onion. Drain off fat, reserving about 1 tablespoon.
Mix together with:
1 egg
1/2 teaspoon poultry seasoning
1/4 teaspoon sage
black pepper
Set aside.
To the 1 tablespoon of reserved pan drippings, add:
1 tablespoon cornstarch
1 teaspoon beef bouillon
1/2 cup water
Boil down for a few minutes into a gravy. Add the gravy to the meat mixture. Put the filling in a double-crust pie (Pillsbury refrigerated crust is dairy free). Brush the top crust with egg white and sprinkle with sesame or poppy seeds. (Optional, of course.) Bake at 425 for 40 minutes.
Tracy delivered it to us assembled but unbaked, so we could cook it when we wanted to. We served it with applesauce and green beans. It is sooo good. I can't wait to make it myself.
I've made some new dairy-free contacts over the past couple of months, or rather they've contacted me. Say hello to WEGO Health, Whey Out Chocolate, Boys Rule My Life, and The Boy Loves to Read, who reminded me that I need to order some Mabel's Labels for the fall.
Very well, thank you! (And there is still time to vote for Scott's recipe!) Scott's even been on local TV. We'll be going to Dallas in a month so he can compete and I can laze around the hotel with only a newborn to keep me company. Aaahhh.... [Edited to add: Yet another photographer came to take pictures last night. Good thing I cleaned the kitchen.]
2. Helen's birth story? --Mommy Daisy and Saly
My induction was scheduled for 7 am on January 25, so my mom and my sister arrived at our house at oh-god-thirty (as my grandmother would say). Mom stayed with the kids, and Scott and Emily and I headed to the hospital. Because I love my particular OB/GYN, we had to travel to a hospital about 30 minutes away from our house, yet a different thirty-minute-away hospital from the one where Eli was born. So, three deliveries, three different hospitals. Anyway, we arrived and a very nice woman checked me in, saying, "In just a few hours, they'll be calling me with the registration information for your baby." Yeah....
We went to the maternity ward and after answering a billion questions, my lovely nurse, who looks like my college roommate, started the Pitocin. (Also, my doctor checked in before he went into surgery.) Aaannd, they upped the Pitocin and kept upping it all day long. By mid-afternoon, I was one or two clicks away from the highest level, and... nothing. My doctor stopped back in and prepared me for the possibility of stopping the Pitocin, letting me rest overnight, and starting again in the morning. Because of my earlier experience, this did not thrill me. The nurses and dr. kept asking if I wanted an epidural, but what little contractions I was having were not painful at all, and if I had to stay overnight, I didn't want to be coming off an epidural. So, we waited. (Emily and Scott are old pros at waiting around the hospital, so they came armed with books, movies on the laptop, and money for the cafeteria.)
Around 5:30-6 pm, my doctor came back in and checked me, and I'd made it all the way to three centimeters. He said we could wait overnight, or he could break my water. "Break it!" The contractions immediately became stronger, and yes, I wanted an epidural. The anesthesiologist was on his way in to the hospital to give an epidural to another woman; he'd see me after her. Did I want other pain meds? I decided I didn't at the last second. They tend to make me really loopy, and I didn't want to be out of it. Instead, I got to have lots of undulled Pitocin contractions. The anesthesiologist came to see me around 8ish. The night-shift nurse (who was awesome) checked me before he began, and I was at 4 cm. By the time he was done setting up the epidural, it was 8:45 pm. The nurse checked me again and said, "You're at 10 cm!" Me: "????" They hurriedly called the dr. and started bringing in all kinds of equipment and supplies. At a little after 9 I was told that the dr. was in the building and that I could go ahead and push. I pushed 2-3 times, and Helen was born at 9:17 pm.
3. Enough of this baby stuff. How about some new recipes and dairy-free content, Girlie? --Various
Dairy-Free Meat Pie (from my neighbor, Tracy, who is a saint)
1 lb+ ground beef
2/3 lb pork sausage (Tracy recommends Jimmy Dean.)
Brown meat and add a sprinkle of minced, dried onion. Drain off fat, reserving about 1 tablespoon.
Mix together with:
1 egg
1/2 teaspoon poultry seasoning
1/4 teaspoon sage
black pepper
Set aside.
To the 1 tablespoon of reserved pan drippings, add:
1 tablespoon cornstarch
1 teaspoon beef bouillon
1/2 cup water
Boil down for a few minutes into a gravy. Add the gravy to the meat mixture. Put the filling in a double-crust pie (Pillsbury refrigerated crust is dairy free). Brush the top crust with egg white and sprinkle with sesame or poppy seeds. (Optional, of course.) Bake at 425 for 40 minutes.
Tracy delivered it to us assembled but unbaked, so we could cook it when we wanted to. We served it with applesauce and green beans. It is sooo good. I can't wait to make it myself.
I've made some new dairy-free contacts over the past couple of months, or rather they've contacted me. Say hello to WEGO Health, Whey Out Chocolate, Boys Rule My Life, and The Boy Loves to Read, who reminded me that I need to order some Mabel's Labels for the fall.
Tuesday, September 11, 2007
Internet Potluck
It feels like fall here today, and I don't know about you, but I'm ready for some new recipes to feed my family. So let's have an Internet Potluck! Post a recipe in the comments section, email me one, or put one up on your blog. I'll collect them all later.
Bonus points if it's a dairy-free recipe or one that can be made dairy free. (Hints: if you usually top your casserole with cheese, I can leave it off. If you use butter and milk, I can use dairy-free margarine and soy milk. If your recipe is Pasta Alfredo or Cream of Chicken Sour Cream Potato Casserole, we might have a problem.)
I'll go first. This recipe is from my Aunt Ruth, and I don't know its real name. I made it all the time when I was pregnant with Katherine. In the summer. In Kentucky. Scott is an understanding man.
Aunt Ruth's Stew
Simmer together for two hours:
1/2 head of cabbage, cut in wedges
1 large can plum tomatoes, squished slightly with your fingers
1 large can sauerkraut
2 tablespoons caraway seeds
3-4 peeled and cubed potatoes
4 pork chops*
1 package Polish sausage*
1 package kielbasa*
Serve in bowls. If you really want to carbo pack you can serve it over mashed potatoes, as Ruth does.
* I try to dial down the fat content by using lowfat sausages and boneless pork chops.
Bonus points if it's a dairy-free recipe or one that can be made dairy free. (Hints: if you usually top your casserole with cheese, I can leave it off. If you use butter and milk, I can use dairy-free margarine and soy milk. If your recipe is Pasta Alfredo or Cream of Chicken Sour Cream Potato Casserole, we might have a problem.)
I'll go first. This recipe is from my Aunt Ruth, and I don't know its real name. I made it all the time when I was pregnant with Katherine. In the summer. In Kentucky. Scott is an understanding man.
Aunt Ruth's Stew
Simmer together for two hours:
1/2 head of cabbage, cut in wedges
1 large can plum tomatoes, squished slightly with your fingers
1 large can sauerkraut
2 tablespoons caraway seeds
3-4 peeled and cubed potatoes
4 pork chops*
1 package Polish sausage*
1 package kielbasa*
Serve in bowls. If you really want to carbo pack you can serve it over mashed potatoes, as Ruth does.
* I try to dial down the fat content by using lowfat sausages and boneless pork chops.
Wednesday, February 28, 2007
Door Knock Pot Roast
Remember that old Food Network show, Door Knock Dinners? Where a chef like a then-unknown Paula Deen would show up at someone's door and make dinner out of what was in the house? I suck at that.
I am trying to "cook without fear," to quote my sister. That is, cook with what is in the cupboards/fridge/freezer without running to the store for ingredients. I am slowly getting better at this. I can bring myself to make a recipe if I don't have all of the ingredients. But I am still learning to invent something using what we have. By nature I am not the kind of person who says, "Hmm, water chestnuts, Craisins, sardines, and peanut butter... Ah ha! Stir fry!"
Yesterday I tried this technique with pot roast, and... it was good! I share my triumph with you.
Door Knock Pot Roast
1 chuck roast
1 8 oz. can tomato sauce
1 can cranberry jelly, leftover from Thanksgiving
1 package dairy-free dried onion soup mix
1 tablespoon horseradish
1 cup water
Brown pot roast on both sides in a skillet. Meanwhile, mix together all other ingredients in a crock pot. Add the roast to the sauce. I'd probably add some sliced onions next time, too. Cook according to your crock pot's directions for the size of your roast. When the meat is finished, remove to a cutting board. Thicken the sauce in the crock pot with arrowroot and season to taste with seasoned salt, such as Crazy Dave's. Slice meat and serve with the sauce.
I am trying to "cook without fear," to quote my sister. That is, cook with what is in the cupboards/fridge/freezer without running to the store for ingredients. I am slowly getting better at this. I can bring myself to make a recipe if I don't have all of the ingredients. But I am still learning to invent something using what we have. By nature I am not the kind of person who says, "Hmm, water chestnuts, Craisins, sardines, and peanut butter... Ah ha! Stir fry!"
Yesterday I tried this technique with pot roast, and... it was good! I share my triumph with you.
Door Knock Pot Roast
1 chuck roast
1 8 oz. can tomato sauce
1 can cranberry jelly, leftover from Thanksgiving
1 package dairy-free dried onion soup mix
1 tablespoon horseradish
1 cup water
Brown pot roast on both sides in a skillet. Meanwhile, mix together all other ingredients in a crock pot. Add the roast to the sauce. I'd probably add some sliced onions next time, too. Cook according to your crock pot's directions for the size of your roast. When the meat is finished, remove to a cutting board. Thicken the sauce in the crock pot with arrowroot and season to taste with seasoned salt, such as Crazy Dave's. Slice meat and serve with the sauce.
Friday, February 16, 2007
Love is in the air, or something
Good grief! How did a week go by so quickly? I know how: my baby sister got engaged on Saturday, and she and her wonderful fiance, Jarred, are planning an August wedding. August! (Although that seems much more doable than Jarred's original suggestion of a June wedding.) Suddenly, wedding plans are all our family can talk about. Which is great. We love Emily, and we love Jarred. And I love being the only bridesmaid, so I can choose a dress that is not strapless, spaghetti-strapped or mini-skirted. With Em's approval, of course.
In other news, all of the thrifty, crafty blogs I've been reading lately have inspired me, so when I saw an ad in the paper for a free upright piano, I called. Said piano is now waiting a few towns over for us to pick up. I think we'll wait till the snow melts, though.
So, in honor of snow, of winter, and of Emily, here is her favorite recipe of our mom's. (As soon as our digital camera is up and running again, I'll be inserting some pictures.)
Sweet and Sour Meatloaf (Dairy free, egg free)
Preheat oven to 350 degrees.
Mix together:
1-1 1/2 lbs. ground beef or turkey
1 cup dairy-free breadcrumbs*
1 8 oz can tomato sauce
Put in a greased loaf pan, cover with foil, and bake 45-50 minutes.
Meanwhile, mix together the sweet and sour sauce:
1 8 oz can tomato sauce
1/4 cup white sugar
2 tablespoons brown sugar
2 tablespoons cider vinegar
2 teaspoons prepared mustard
When the meatloaf finishes cooking, uncover and drain off fat. Pour the sauce over the meatloaf and bake for 10 more minutes, uncovered.
*Most prepackaged bread crumbs have dairy. I usually make my own by running stale dairy-free bread through the food processor. Another option is to purchase a dairy-free stuffing mix (such as Brownberry) and crush it into breadcrumbs. Very therapeutic.
In other news, all of the thrifty, crafty blogs I've been reading lately have inspired me, so when I saw an ad in the paper for a free upright piano, I called. Said piano is now waiting a few towns over for us to pick up. I think we'll wait till the snow melts, though.
So, in honor of snow, of winter, and of Emily, here is her favorite recipe of our mom's. (As soon as our digital camera is up and running again, I'll be inserting some pictures.)
Sweet and Sour Meatloaf (Dairy free, egg free)
Preheat oven to 350 degrees.
Mix together:
1-1 1/2 lbs. ground beef or turkey
1 cup dairy-free breadcrumbs*
1 8 oz can tomato sauce
Put in a greased loaf pan, cover with foil, and bake 45-50 minutes.
Meanwhile, mix together the sweet and sour sauce:
1 8 oz can tomato sauce
1/4 cup white sugar
2 tablespoons brown sugar
2 tablespoons cider vinegar
2 teaspoons prepared mustard
When the meatloaf finishes cooking, uncover and drain off fat. Pour the sauce over the meatloaf and bake for 10 more minutes, uncovered.
*Most prepackaged bread crumbs have dairy. I usually make my own by running stale dairy-free bread through the food processor. Another option is to purchase a dairy-free stuffing mix (such as Brownberry) and crush it into breadcrumbs. Very therapeutic.
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