What's Cooking.

March 8, 2011

{quinoa salad}
I'm going to think of this as a riff on Meal Planning Mondays....here are some things I have cooking this week (or have already been cooked).  Not sure exactly which nights or days they will be served, but they will be enjoyed at some point, of that I am certain.  :-)

Stout and Cheddar Meatloaf with Mushrooms and Bacon (making this right now for the first time and I just know it's going to be awesome)
(Bloomsdale) Spinach Salad with Strawberries and Goat Cheese
French Onion Soup
Whole Grain Bread
Cream Biscuits with the first strawberries of the season
Homemade Yogurt (my first time!  it was a success! anyone else do this?)
Roasted Rhubarb (I've been seriously obsessing over this recipe)
Oven-Fried Drumsticks (for the kids)
Roasted Fingerlings
Clean-out-the-fridge Vegetable Barley Soup
"The Baked Brownie" (per Alice Q's recommendation)
Quinoa Salad with Apples, Walnuts, Dried Cranberries, and Gouda
Citrus and Avocado Salad
Pickled Carrots
Aperol Cocktails (and yes, I realize I am heavily influenced by Molly this week, but come on, who isn't?!)


  1. hey cuz shoot me the meatloaf recipe...and thank you.

  2. hey cuz....let me know if you can read this. i did a "create your own recipe" on fine cooking's website: http://www.finecooking.com/articles/cyor/meatloaf.aspx

  3. hey, we're both semi-mealplanning this week. aren't we both so organized :}

    I haven't hit upon a rock-solid yogurt method -- how did you make yours? And... that meatloaf sounds killer. I've been craving a loaf something awful.

  4. oven fried drumsticks. that sounds so good. i'm such a fatty that THAT is the one my stomach goes to.

  5. wow, the meatloaf sounds amazing....

    we recently started using quinoa a lot more, it's crazy how many ways you can change its taste

  6. I absolutely love those weeks... tons of healthy, delicious, seasonal food... Heaven.

    (your husband must be a very happy camper :)

  7. I tried to find your meatloaf recipe (sounds wonderful- a perfect St. Patrick's day dish!), but I couldn't find it!

  8. For those of you wanting the meatloaf recipe, here it is:

    2 Tbs. plus 1 tsp. canola or olive oil
    1 medium yellow onion, chopped
    1/2 cup small-diced carrots
    1/2 cup small-diced celery
    2 large cloves garlic, finely chopped
    3/4 cup stout, wheat, or Pilsner beer
    4 oz. medium-coarse white bread, such as Italian or French, cut into 2-inch pieces (about 2-1/2 cups)
    1 cup whole milk
    1 lb. ground veal
    1 lb. ground beef
    2 large eggs
    1/2 cup grated Cheddar
    1/4 cup dried mushrooms, rehydrated and chopped
    4 Tbs. chopped fresh parsley
    1 Tbs. Worcestershire sauce
    Kosher Salt
    Freshly ground black pepper
    10 oz. sliced bacon (about 9 strips)

    Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion, carrots, celery, and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes.
    Add the beer, and simmer briskly, until almost dry, 4 to 5 minutes. Transfer to a large bowl and let cool until warm.
    In a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread. Lightly squeeze a handful of bread at a time to remove some of the milk (it should be wet but not drenched). Finely chop and add to the bowl with the onion mixture.
    Position a rack in the center of the oven and heat the oven to 375 degrees F.
    Add the veal, beef and eggs to the onion mixture. Scatter the Cheddar, rehydrated mushrooms, and parsley over the meat, and then sprinkle with the Worcestershire, 2-1/4 tsp. salt, and 1/2 tsp. pepper. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this.
    Heat the remaining 1 tsp. of oil in a small skillet over medium-low heat. Form 1 Tbs. of the meatloaf mixture into a small patty. When the oil is hot, cook the patty on both sides until cooked through, about 5 minutes total. Transfer to a plate and let cool slightly. Taste and adjust the salt, pepper, and other seasonings as needed. Repeat until you're satisfied with the flavor.
    Line a 9x13-inch baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a 10x4-inch rectangular block (it becomes loaf-shaped as it cooks). Finish the meatloaf by draping it with slightly overlapping strips of bacon, tucking the ends under the loaf.
    Bake until an instant-read thermometer registers 160 degrees F in the center of the meatloaf, 40 to 55 minutes.
    Broil the meatloaf about 6 inches from the broiler element until the bacon is brown and crisped, about 3 minutes. Let rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 3/4 - to 1-inch-thick slices.

  9. I can highly recommend Plymouth gin, Aperol, grapefruit juice and a splash of champagne. ;) I'm influenced by Molly lately too - been wanting to make her cheese soufflé and a pot of Fretwell soup before it gets too warm. Also just bought the ingredients to make deviled chicken thighs over braised leeks, ala Suzanne Goin.

  10. That meatloaf sounds sooooooo good. It's like WAY too late to be fantasizing about cheesy, beer filled meat but damn! I'm about ready to hit the kitchen at 11pm! Oof. :)

    PS. From one yogurt maker to the next, I'm also curious what yogurt recipe you are using... xx

  11. Sounds like a delicious week in the making! yum! I'm planning on making the cream biscuits, as well. And I've been looking for the perfect brownie recipe...and that quinoa salad, mmmmm. Everything sounds scrumptious!

  12. I can't link to the Baked Brownie recipe. Do you have a working link for that one? Thanks! The meatloaf sounds great. I can't wait to try it!

  13. The Kernels....try the link for the brownie recipe now. Let me know if you have any problems (or if you try it and love it!).

  14. Jora-the link worked! I can't wait to try it (and the Chocolate Stout Milkshake recipe they detail below the brownie recipe)!

    I love your blog. Your eye for design is remarkable. And we just added our third baby, a boy, to join our 4 year old and 1 year old girls!

  15. Oh my, I think my husband would think he had died and gone to heaven if we had the meatloaf! I have a feeling if I print out the recipe and leave it on the counter, he is going to be very inspired to make it this weekend! ;)


  16. Hi Jora, I love your food posts!! I got inspired by your "committed to breakfast" post, and shared my breakfasts all week on my blog!
    Breakfast being my favorite meal, it was so fun to read other people's ideas
    :-) Thank you!!!!

  17. Mmmmmmmmmm your quinoa salad sounds tasty. Look forward to trying it for ourselves. Thanks

  18. OK, can someone tell me how the heck to rinse and drain quinoa? Do I need a special strainer? HELP me. Thanks!

  19. katy...i think you can just use a fine mesh strainer. (that's what i used anyway!)


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