Sunday, August 27, 2006

Our Family's Meatloaf

Our family's meatloaf recipe was just something we have been doing forever.  I am sure that it is similar to a recipe somewhere, but it was written down in Pam's recipe book probably for as long as we have been married.  This is a good staple for the family.  We will often make two loafs, one to eat and one to freeze.


Ingredients (adjust according to the amount of ground beef):
1 lbs Ground beef (we almost always use Ground Sirloin - works well with that)
1 Egg (add another egg is you end up with around 1.5 lbs of ground beef)
1 cup Bread crumbs
3/4 cup Ketchup (adjust to taste)
1/2 cup Water, warm
1 package Onion soup mix (Lipton or others...any variety)
1 tbsp Dried minced onion (if desired)

1. Preheat oven at 350 degrees.
2. Mix all ingredients in a large bowl (do not try to mix in the loaf will not me on this one).
3. Bake for around one hour. Check the loaf before serving. If you end up with more beef, let it go an extra 10 minutes.

Enjoy with potatoes and a green vegetable.  Or great on a sandwich.

Sunday, August 6, 2006

Shrimp and Sausage with Saffron Rice

Shrimp and Sausage with Saffron Rice

I am trying to catch up on recipes that have been in a folder for months.  Well, years.  This is a good one I want to make again.  This recipe was adapted from one in Real Simple magazine and is really fantastic.  I have not made this in a while - I might try to make it with brown rice to make it a bit better.  I love this meal as an easy one-pan meal that tastes like a fancy dinner!  It also reheats very well for lunches.

Ingredients (serves 4-5)

2 tsp Olive oil
1 medium Yellow onion, thinly sliced
14 oz Turkey kielbasa, sliced 1/4 inch thick
2 tsp Garlic, chopped (or two cloves)
3/4 cup White wine
2 cups Chicken broth (low-sodium works well)
12 Saffron threads, crumbled
1 cup Long-grain white rice
1/2 tsp Kosher salt
1/2 tsp Black pepper
1 lbs Shrimp (41-50 count), peeled and deveined
3/4 cup Peas and carrots (frozen)


1. Heat the oil in a wok or large saucepan over medium-high heat.
2. Add onion and cook 4 minutes.
3. Add the kielbasa and garlic, cooking for around 5 minutes.
4. Add the wine and cook 2 minutes.
5. Add the broth, saffron, rice, kosher salt, and black pepper and bring to a boil.  Then lower to simmer and cover the pan.  Cook for 15 minutes.
6. Stir in shrimp and the peas & carrots and cook for 7 more minutes.
7. Remove from heat and leave covered for 1-2 minutes.


Thursday, August 3, 2006

Pam's Grandma's Polish Chicken Soup

NOTE: As the recipe clearly points out, this is my wife's Grandmother's recipe. Pam and I make this more than Pam's two sisters and love it. Great for clearing the head on a cold day. Adjust the ingredients to taste. My older son once called it the soup without taste...but we think he is all wrong on this one!

240/365/970 (February 6, 2011) – Pam's Grandma's Polish Chicken Soup


Chicken (pick of the Chix or 4 chicken breasts)
Parsley (1 bunch, leaves finely chopped)
Carrots (2-3 lbs either baby carrots or chopped regular carrots)
Allspice, whole (to taste -- around 2 tablespoons)
Allspice, ground (to taste -- around 1-2 teaspoons)
Kosher Salt (to taste -- around 1 teaspoon)
Egg Noodles (cooked as per package...we use No Yolk or wheat types)

1. Leave skin on chicken and place it in a large pot.  Cover the chicken with cold water and bring to a boil and cook for 20-25 minutes (skim off fat off top).
2. When all skimmed, lower heat and add parsley, whole allspice, ground allspice, and kosher salt. Cover pot and let simmer for about an hour.
4. Add carrots and simmer for another 45 minutes to an hour (meat should be falling off the bone).
5. Remove chicken from pot. This does not go into the soup, but can be used for salads, etc. 
6. Serve the soup with cooked egg noodles (they should be stored separately so they do not get soggy).

Enjoy this, ideally on a nice winter day!  Though we love it any day except the heat of summer.

Wednesday, August 2, 2006

Egg Salad

Egg Salad

NOTE: OK...this is kinda silly, such a simple recipe. But this is an updated version of what my grandmother (Meta Beer) made. I loved her egg salad, but I hate what I get elsewhere because it is so-mayo-nasiey (is that even a word). Not much, but it is very good.

Mix these ingredients fully
• 5 Hard Boiled Eggs (diced small – twice in a standard egg slicer)
• 1 cup Celery (diced small)
• ¼ + pinch (to taste) teaspoon Paprika
• ¼ teaspoon Ground mustard powder
• 1/3 cup light mayonnaise or Miracle Whip

Corey’s Chocolate & Almond Biscotti

Corey's Chocolate & Almond Biscotti

(Adapted from the Williams Sonoma Kitchen Library Recipe -- Kidd, Kristine. Cookies and Biscotti. Williams-Sonoma Kitchen Library, 1994. p20.)

These is my best biscotti recipe - these come out great everytime!


2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoon ground cinnamon (plus some for topping)
1/8 teaspoon salt

1/2 cup unsalted butter or margarine (room temperature)
1/2 cup light brown sugar (packed firmly)
1/2 cup sugar (plus some for topping)
2 tablespoons instant coffee
2 eggs
1 cup sliced almonds
1 cup semi-sweet chocolate chips or chunks


Preheat over to 325 degrees.

Combine dry ingredients (flour through salt) and set aside.

Combine in a mixer or mixing bowl butter or margarine, brown sugar, sugar and instant coffee. Mix on medium (then high) until light and fluffy (about 1-2 minutes). Mix in the eggs, one at a time and wait a few seconds between each one. When the batter is fluffy (you will know), lower the speed on the mixer and add the almonds and chocolate chips. Then add the dry ingredients slowly until blended and stop mixing when the ingredients are all together in the batter.

You will make two logs from this batter. Place parchment paper on a cookie sheet (or grease with butter or a cooking spray) and prepare a place to work on the batter (wax paper with flour will work fine). Form each half of the batter into a log about 3 inches wide and about 3/4" to 1" high. (NOTE: If your hands have flour on them, it will be easier to mold). When you have two logs (do not worry about a bit of flour on them), lightly sprinkle the tops with cinnamon and sugar.

Bake at 325 for 35 minutes (test with a toothpick that it comes out clean).

Let cool on the baking sheet for about ten minutes (leaving the oven on).

Using a spatula, transfer the logs to a cutting board. Using a serrated knife (bread knives work well), cut on the diagonal into 1/2" slices (be as consistent as possible). Cutting on a diagonal gives you longer pieces. Place sliced pieces back onto the cookie sheet with a small gap between the cut slices (this will allow the biscotti to be baked again on the sides). Put back in the oven for 20-25 minutes.

Store in an airtight container and enjoy!