Friday, March 16, 2018

Turkey Meatloaf

When you're craving Thanksgiving flavor, but aren't able cook a turkey.

2 lbs ground turkey
2 eggs
1/4 - 1/2 c. milk
1 T Worcestershire sauce
1 t. onion powder
1 t. garlic powder
1 t. dried thyme
1 t. dried sage
1 cup grated carrot (optional)
2/3 cup breadcrumbs
Cranberry sauce

Preheat oven to 350. Mix ingredients together and form into loaf. Or for fun, form into two small loaves vaguely shaped like drumsticks! Drizzle a few spoons of cranberry sauce over the top (in lieu of the usual ketchup). Bake at 350 for 45 minutes to an hour. (Smaller loaves will take less time.)

If possible, serve with one or more of your other favorite Thanksgiving dishes, such as stuffing, gravy, mashed potatoes, or green beans with fried onions.

Saturday, January 6, 2018

Chicken Tortilla Soup

This is a pantry/leftovers meal.

(all measurements approximate!)

1 small onion, diced
olive oil
2 cups (at least) chicken, preferably leftover
1 can chicken broth
1 can pinto or black beans, drained
1 can corn
1 can diced tomatoes, or 1-2 cups fresh diced tomatoes
1 can diced green chiles, or fresh diced chiles
1 cup chopped cabbage*
1 cup salsa
chili powder to taste
tortilla chips**
grated cheese
sliced avocado
chopped cilantro

*Usually when I have leftover taco fixings, like cabbage, tomatoes, and onions, I freeze them in a baggie. Then just dump the frozen lump in the soup!

**It's really best to fry your own.  I cut tortillas into narrow strips, and fry them in vegetable oil until they are crispy. Salt them as soon as you take them out of the pan. The salt sticks better to the hot oily chip.

Saute onion in olive oil, when translucent and browning a bit, add the chicken, broth, and vegetables. Stir in the salsa and chili powder.  Simmer until hot and cabbage is cooked through. Ladle into bowls and garnish with tortilla chips, cheese, avocado and cilantro.


This is the stroganoff we made after Christmas 2016, using our leftover prime rib and fresh pasta from Eataly.

My non-recipe...

Cube the beef.  If you have mushrooms, saute them in a little butter.
Make some gravy (right in the pan with the mushrooms): make a roux of 2 T butter and 2 T flour per cup of liquid. Amount of liquid depends on how much leftover cooked beef you have.  When roux has browned a bit, slowly stir in liquid. Season to your taste: salt and pepper, a hearty dash of Worcestershire Sauce, a little Johnny's Au Jus if you have it, perhaps a spoon of tomato paste, etc. Add beef and simmer until hot. Stir in sour cream, at least a cup, maybe more.

Poached Eggs and Guacamole Toast

One of my co-workers, who loves good food but isn't really into cooking, gave me a tip on how to make the perfect poached egg.  He saw it on a youTube video. Simply crack the egg into a wire sieve. The extra-runny white will drain off. Then plop the rest into gently simmering water. Voila.

So I made some yuppie (or is it millennial now) Avocado Toast. Well, this is Guacamole Toast because it's California.

I thought it looked better with two eggs.

That's Dave's Killer Bread underneath. 

One of my better breakfasts.

Wednesday, July 26, 2017

Lemony Shrimp Salad

I concocted this 3 years ago and really liked it. I don't know why I didn't make it again until recently, but it was still good.

More or less, this is the recipe I used for the dressing:

 Creamy Lemon Dressing from
1/3 c fresh lemon juice
4 t. lemon zest
3 cloves garlic minced
2 t. dijon mustard
1/4 t. salt
1/4 t pepper
1/2 c olive oil
1/2 c sour cream

Plus shrimp, pasta, celery, asparagus and broccoli (lightly cooked and cooled in an ice-water bath), served on a bed of spinach or arugula.

 It's so nice when your vision matches reality.

Wednesday, March 22, 2017


Here's my original lamburger post, from however many years ago.

* * *

I've been thinking of starting a food blog, not because I have that many original recipes to share, but just to document what I feel is a really massive achievement: cooking dinner almost every single night. Yes, let's hear it for me!

Sunday night's dinner turned out to be one of the best I'd ever made. Oh, my gosh. One bite, and I said, "This is the most delicious thing I've ever made. I would PAY to eat this in a restaurant!"

I've had a yen for Greek food lately, so when I saw this recipe I had to try it. Grilled Lamb Burgers, or as I call it, Lamburgers. I found the recipe in the paper, but I can't link to it. (If you click on the picture, then click again, it will enlarge enough to read it.) I'll type out MY version at the end of the post.

I do have a few comments on what I did.

Ground lamb at the farmer's market is ex$$$$pensive but delicious! I used about 1 3/4 lbs, and made the patties extra large, so that with shrinkage (not that kind) they would still fill out the whole bun.

Because I used more meat, I also increased the other ingredients semi-proportionately. I'm not a real measury kind of cook. Also, I used onion powder because I really don't like onion chunks in a burger. I cooked them in the frying pan, not on a grill. Because I don't have a grill. Use a meat thermometer. The meat is so tender that it will still feel quite soft when it is done. I topped them with avocado, grilled onions, arugula, and a decadently delicious smoked cheddar from the farmer's market.

Doesn't that look wonderful?

I served them with homemade cole slaw and tater tots. Yes, tots. We love tots. (Which explains why there was so little ketchup left for the next night's dinner.)

1 3/4 lbs. ground lamb (try it with hamburger, tell me what happens!)
zest of one lemon (the juice went into my coleslaw)
approx. 4 tbl. fresh mint leaves, finely chopped (I think basil would be good, too)
approx. 4 tbl. fresh parsley, finely chopped (I like the flat leaf kind)
1/2 tbl. dried oregano (or fresh, if you have it)
2 cloves garlic, pulverized with your garlic press
2 tsp. onion powder
1 tsp. ground cumin
2 tsp honey
2 tsp. Worcestershire sauce
Salt and pepper

4 good-quality larger hamburger buns, toasted
cheddar cheese, enough slices to cover each burger
spicy arugula, or any other greens or lettuce
sliced avocado
grilled onions (mine weren't quite "caramelized")
ketchup (yes, we're a ketchup house, not a catsup house)

Mix up the meat and seasonings, form into patties, can figure out the rest.


Sunday, January 8, 2017

Marinated Octopus Salad

I made this recently and it was really good.

New York Times Cooking's Marinated Octopus Salad.

14 to 16 ounces cooked, cooled octopus (recipe follows) [no, it didn't!]*
1 small red onion, sliced thin
½ cup chopped celery
1 tablespoon drained capers
2 tablespoons sliced pitted calamata olives
3 tablespoons extra-virgin olive oil
1 ½ tablespoons good-quality red wine vinegar**
Salt and freshly ground black pepper to taste
1 tablespoon flat-leaf parsley, leaves only, coarsely chopped
1 bunch arugula, rinsed and dried

Slice the octopus into one-inch pieces and put them in a bowl. Add the onion, celery, capers and olives and mix.  Mix the oil, vinegar and salt and pepper together. Pour over the octopus mixture and toss lightly. Allow to marinate at room temperature at least an hour. Just before serving, fold in the parsley and check seasoning. Serve on a bed of arugula.

*Oh, here it is. I didn't do this because I had a bag of frozen, partially cooked octopus. I thawed it, sauteed it very briefly in olive oil until it started to get pink. It released a lot of liquid. I added the juice of one lemon and refrigerated it for a few hours, then drained it and proceeded with the recipe.

** Since I was craving a lemony flavor I used the juice of one lemon instead of vinegar.