Bola-Bola with Upo and Carrots

I remember my mother making bola-bola when I was young and thought, "Why isn't there more misua?!" Her version was soupy, flavorful, and had lots of vegetables swimming in the broth. However, for my 10 year old self, it just wasn't enough of those slippery noodles to eat with my rice! 

As I continued to eat this dish when I got older, I vowed that when I was making my own food, I'd add so much of those fine flour noodles that it would be a satisfying bite each time! Fast forward to now and when I firstbmade this, it was a disaster! I'd put so much of the noodles that it was just a glob of paste in the pan (especially after it sat and cooled). Disaster, I tell you!

I've tweaked my recipe bit by bit, removing excess noodles each time I made it. Now, the current version is perfect...super noodly but still has the looseness for the broth. Each little ladle perfectly how I want it!

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Bola-Bola with Upo and Carrots
(Serves 8 to 10 people)

For the meatballs: 

1 lb ground pok

1 lb ground beef

1/4 cup cornstarch 

3 to 4 scallions, minced

1 cup minced carrots

1 cup minced yellow onion

1 tbsp minced bottled garlic

2 tsp garlic powder

1 tsp salt

1 tsp black pepper

For the soup:

1 large tomato, chopped

1/2 cup shopped yellow onions

1 tbsp minced bottled garlic 

2 tbsp Lee Kum Kee chicken boullion

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1 to 2 tbsp patis

Water

1 1/2 to 2 bundles of misua (fine flour vermicelli)

3 cups large chunk carrots

3 cups large chunk upo

2 large scallions, large sliced

Combine all ingredients of the meatballs together. Fry a little pice to taste the seasoning and adjust as needed. Roll into 2 inch balls (about 12 to 16) and put aside.

In a large pot, add tomatoes, onion, and garlic. Cook down the tomatoes, then add enough water to fill 3/4 of the pot. Season with bouillon, garlic powder, onion powder, black pepper, and patis. Let simmer for 5 minutes.

Add carrots and the meatballs. Bring to a boil, then break the misua into pieces into the pot. Stir and cover. Let simmer another 5 minutes. 

Add the upo and the green on onions. Cover and turn the heat to medium. Let simmer until the upo is tender. Adjust taste as needed, then serve with rice.

sloppy veggies.

 

My husband likes simple foods so sometimes our meals consist of homey casseroles and quick dishes. I like fancier plates so even the humble sloppy joe gets a little something something added to the meat! I mean, who doesn't like a fancy sandwich?

As I've never really grown up eating this particular dish, I went and googled a few recipes until I found one that I really liked. I loved the idea of adding loads of vegetables in the meat. Thankfully this was husband approved and is part of our regular rotation.

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Very Veggie Sloppy Joes
(adapted from Simply Delicious)

2.5lbs ground beef

1 large onion, finely chopped

2 large leeks, washed and finely chopped*

3 large carrots, peeled and finely chopped*

2 celery spears, finely chopped

1 can mushrooms, drained, chopped

1 tbsp minced bottled garlic

1 tsp minced black garlic (optional)

1 1/2 tbsp Chili powder

1 tbsp brown sugar

1 1/2 Tbsp smoked paprika 

1 tsp paprika

1 1/2 tsp ground cumin

1 tsp garlic powder

1/2 tsp onion powder

1 tsp salt

1 tsp pepper

1 tsp ground coriander

3/4 tsp cloves

1 tsp yellow mustard

2 tins chopped tomatoes

2 tbsp Worcestershire sauce

1 small can tomato paste

1 8oz can Tomato sauce

1 tsp beef bullion

salt & pepper to taste

*For even more veggies:

Substitute 1 leek and 1 carrot for: 1 zucchini, 1/2 bell peppers, 1/4 cup of Italian parsley.

soft kaiser rolls or onion hamburger buns, toasted

grated cheese

finely chopped lettuce (optional)

Fry the onion, leeks, carrots and celery until soft and fragrant, about 10 minutes. 

Add the mushrooms and garlic and fry for another 5 minutes before adding the spices and ground beef.  Cook until beef has browned then add tomatoes and tomato paste. 

Allow to simmer for 5 minutes then add beef stock and sugar.

Reduce the heat and allow to simmer for 30-45 minutes covered.

If the sauce looks very watery, remove the lid from the pot and turn up the heat. Allow to simmer for 15 minutes uncovered until the sauce has reduced slightly. Season to taste.

Serve the mince on the toasted bread with some grated cheese.

summer kofta.

 

Kofta is one of my favorite dishes. I've made this dish countless times before, but this time around, I wanted to change things up a bit. I decided to experiment with adding some sun-dried tomatoes and feta to the mix and adjusted the seasoning a little bit. 

This turned out wonderful! Nice and tangy from the tomatoes and feta and gave a different spin on the kofta. Served with a nice tzatziki, some creamy hummus, tomoato salad, fluffy couscous, and some soft naan, this made for a delightful meal!

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Sun-Dried Tomato and Feta Kofta
(adapted from Lady and Pups and The Moveable Feasts)

For the Meatballs:

1 lbs ground lamb

1 lbs ground beef

3 cloves garlic

1/2 cup pine nuts

3 oz. soft-dried sun-dried tomatoes

Handful of Italian parsley

1 medium red onion, quartered

2 large eggs

1 1/2 tbsp cornstarch

1 tbsp olive oil

1 tbsp dried mint

1 tsp ground cumin

1/2 tsp ground cinnamon

1/2 tsp everything seasoning 

1/2 tsp ground coriander

1/2 tsp salt

1/4 tsp ground black pepper

1/4 tsp paprika

1/4 tsp ground allspice

1/8 tsp nutmeg

4 oz. crumbled feta cheese

2 tbsp extra virgin olive oil, plus more to drizzle

1/4 to 1/2 cup pine nuts

1 tbsp dried mint

1 tsp caraway seeds

1 tsp fennel seeds

2 cloves garlic, minced

1/4 cup finely chopped italian parsley

In a food processor, combine and coarsely chop garlic, nuts, tomatoes, parsley, and onion. Transfer to a large bowl then add egg, cornstarch, oil and spices. Stir to combine. Crumble in lamb and beef, until just mixed. Add the feta cheese then mix again,, careful not to overwork the meat. Adjust seasoning as needed by cooking a small sample then form into 1 to 1.5 inch sized balls. Set aside.

In a large nonstick pan, heat 2 tbsp olive oil on medium-high heat. Add meatballs and brown them nicely all over. Remove ball from pan. Add the pine nuts, caraway seeds, and fennel seeds to the pan. Toast until golden brown, being careful not to let them burn.

Add the minced garlic, dried mint, and parsley. Cook for about 30 seconds, return balls to the pan, then season with salt and pepper as needed. Cook for another 30 seconds, tossing the balls gently to coat.

Serve with hot naan, tzatziki, hummus, cucumber-tomato salad, shredded lettuce, and caraway-flavored rice or couscous.

Makes about 6 to 8 servings.

ghoulish goulash

I really love easy dinners and there's nothing easier than pasta! Sometimes I do have to change things up a bit and doing Italian for every pasta dish gets a little boring. Alternative? Hungarian! American-Hungarian, that is. ^_^

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Old-Fashioned American Goulash
(Adapted from I Heart Recipes)

1.5 lbs lean ground beef
2 cups uncooked spiral macaroni
1 medium onion, diced

1 bell pepper, diced

1 tomato, chopped

1/2 cup frozen corn
1/2 cup frozen peas and carrots

1 can mushroom, chopped

1 tbsp minced bottled garlic

1 tbsp Italian seasoning 

1 tbsp adobo seasoning 

1 tsp paprika 

3 bay leaves

2 tsp salt
1 tsp ground black pepper

1 tbsp Worcestershire sauce

1 tbsp low sodium soy sauce 

2 1/2 cup chicken broth

2 cans tomato sauce

1 small can tomato paste

1 can diced tomatoes in tomato sauce

1/2 cup shredded Italian blend cheese

1/2 cup shredded Mexican blend cheese

parsley for garnish

Brown the ground meat with seasonings and and bay leaf over medium heat.  Drain any excess fat.

Add in vegetables and cook for a few minutes. Add in the tomato paste, tomato sauce, Worcestershire sauce, and tomatoes. Cook for 10 another minutes then add chicken broth and macaroni. Reduce heat and let simmer until pasta is just tender.

Stir in cheese then cover for 10 more minutes, garnish with parsley as needed before serving.

hello old friend: korean bbq sandwich

My poor food blog, how you've been neglected.
That's okay, sometimes life gets in the way and hobbies go to the wayside. However, one thing that I really can't stop doing is cooking. That, or make sandwiches.

Speaking of sandwiches, my favorite hot sandwich would have to be my Korean BBQ. A lot of trial and error went into them but now I have it exactly the way I want it. It's got lots of different textures, sweet, salty, and definitely tasty!

My favorite thing about it is getting to use my Mom's kimchee recipe. It's not traditional in any sense, but it's a mild kimchee without any fishiness...perfect for picky eaters who don't like that pungent taste. ^_^

---- o o o o ---- Bulgogi Beef Sandwich with Crispy Leeks and Mom's Kimchi
(adapted from Tasty)

For the Bulgogi:
3 tbsp bottled garlic
3 tbsp low sodium soy sauce
2 tbsp Healthy Boy Brand sweet black soy sauce
2 tbsp sugar
1 tbsp honey
2 tbsp fresh squeezed juice from an Asian pear or sweet apple

1 tbsp Japanese mirin
1 tbsp sesame oil
5 to 6 green onions, finely chopped (including white part)
1 tsp pepper

1/2 tsp minced ginger
2 to 3 lbs extra thin carne picada or stir-fry beef

Mix marinade together until sugar and honey are dissolved/distributed. Add beef and marinate overnight or up to 2 days. Cook over medium high/high heat on an iron skillet. Serve immediately.

Mom's Kimchee:
4 cups Napa cabbage, chopped into 1-inch pieces

1 cup matchstick carrots 

1/4 cup sliced green onions, green parts only
1 to 1.5 tsp kosher salt
1/2 bottle Lee Kum Kee chili garlic sauce
1/2 tsp sugar
1/2 cup matchstick carrots

Blanche cabbage and carrots in boiling water for 30 seconds. Drain well then toss with salt. Let stand in a strainer for 1.5 to 2 hours until excess liquid has drained. Transfer to a large bowl. Add remaining ingredients and toss, seasoning with additional salt as needed. Refrigerate, keeping up to 2 weeks.

Seasoned Japanese-Style Mayo:
1/2 cup Duke's mayonnaise
1 to 2 tbsp mirin
1 tbsp apple cider vinegar

Whisk together and adjust proportions as needed, to taste.

Crispy Fried Leeks:
1 leek, thinly sliced to 2-inch slivers
vegetable oil

Heat enough oil to fry leeks. Fry until leeks are golden brown around the edges. Transfer to paper towels to drain excess oil.

Bulgogi Sandwiches:
bulgogi beef
kimchee
crispy leeks
shredded romaine lettuce
seasoned Japanese-style mayo
toasted French rolls

To assemble sandwiches, spread some Mayo on the rolls. Add a good portion of bulgogi on one side of the bun, shredded lettuce on the other. Drizzle with mayo, top with crispy leeks, then drizzle with mayo again to taste, then serve.

ragoût de boeuf en croûte.

Despite the fancy title, all this is is steak and ale pie. Heck, it isn't even French. If anything, this probably resembles more the Brits than the French. And what's more British that meat pies?

Since I've been eating a lot of fish lately, I had a primal urging for some red meat. I considered making a steak of some sort, but unfortunately, all I had in the fridge were chicken, pork chops, and beef stew meat. Well, since I couldn't have a nice juicy steak, I'll take a stew instead. Heck, Since I was already making a stew, I might as well add a lid to it and make it a pie!

I took this recipe from my favorite pie book, Pies:Sweet and Savory by Caroline Bretherton. This makes a simple pie with simple flavors. While not fantastically great, it's a good base to add other umami flavors to really make this recipe pop.

For my dinner, I decided to make a fancy two-crust mini-pie for easier and more elegant serving. I served this with some baby potatoes and colorful carrots tossed in olive oil and my favorite seasoning blend: kosher salt, fresh ground pepper, onion powder, garlic powder, and some sweet paprika. Oven-roasted at 375F degrees for 30 minutes, the vegetables were perfectly fork tender. Steamed peas added color the plate as well as rounded out this Brit-inspired meal.

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Beef and Ale Pie
(adapted from Pies:Sweet and Savory)

For the Filling:
3 tbsp all-purpose flour
salt and freshly ground black pepper
1.5 lbs beef stew meat, chopped into bite-sized pieces
3 tbsp vegetable oil
1 large onion, chopped
1 garlic clove, crushed
4 oz. button mushrooms, halved
2/3 cup beef stock or broth
2/3 cup brown ale
1 bay leaf
2 tsp dried thyme
1 tbsp Worcestershire sauce
1 tbsp tomato paste

For the Dough:
18 tbsp frozen butter
1 1/2 cups all-purpose flour
1 tsp salt
1/3 to 1/2 cup water
flour for dusting
1 large egg, lightly beaten, to glaze

 
Make the dough:
Coarsely grate frozen butter into a bowl. Sift over the flour and salt and rub together until well-combined and crumbly. Starting with 1/3 to 1/2 cup water, mix with a fork then with fingertips to form a rough dough. If it is too dry, add more water. Shape the dough into a ball, then place in a clean plastic bag to chill in the refrigerator for at least 20 minutes.

Make the filling:
Season flour with salt and pepper to taste. Toss the beef in the flour, shaking off any excess. Heat 2 tbsp of oil in a large saucepan and brown beef over high heat in batches until browned on all sides. Transfer beef to a plate and set aside.

Reduce heat to medium and add remaining 1 tbsp oil to the pan and fry onions for 5 minutes. Add garlic and mushrooms and cook for 3 to 4 minutes until brown, stirring frequently.

Add stock, ale, bay leaf, thyme, Worcestershire sauce, tomato paste, and browned beef to the pan. Bring to a boil then reduce heat to low. Simmer gently for about 1 1/2 hours, or until meat becomes tender.

Make the pie:
Preheat the oven to 400F degrees.

Remove dough from refrigerator then roll out on a floured surface. Dough should be about two inches larger than the top circumference of a one quart pie dish. Using the dish as a guide, cut a circle one inch bigger than mouth of the pie dish then set aside for the moment. This is the top lid of the pie.

Discard the bay leaf from the filling then with a slotted spoon, transfer filling into the pie dish. Reserve 2/3 cup of the gravy then pour the rest over the meat mixture. Dampen the edge of the dish with a little water then use the scraps of dough to make a collar all the way around, pressing down firmly to adhere the dough onto the dish. Brush the dough collar with a little egg, then top with the dough lid. Using your finger and thumb, pinch and crimp the edges of the dough together to seal.

Decorate the top with any remaining dough as desired. Brush the top of the pie with the remaining beaten egg then cut 2 to 3 slits to allow for steam to escape. Bake for 30 minutes on a foil-lined baking sheet or until puffed up and golden brown. Serve hot with the reserved gravy.

are your nostrils aquiver and tingling? yes, they are...I can tell.

I remember the first meat pie that I ever had was in London, back in November of 2008. I went on this two-week long adventure all by myself in a strange and foreign land. Well, not so strange, but definitely foreign to me! People talked funny and the the money was confusingly colorful. What was the pink paper worth again?? Despite the initial frustration and confusion, I quickly adapted and started to tick off things on my to-do list. Tower bridge? check! Big Ben? Check! 221B Baker Street? Check! Picadilly Square? Double check!

I had a blast and am eternally grateful for having the opportunity to visit such an amazing city. If I were to retire anywhere in the world, it would definitely be London. With that being said, one of my favorite parts of the trip was checking off my ultra toursity foodie list! English breakfasts, mulled wine, cornish pasties, fish and chips, mince pies, and beef and ale pie, oh my!

Speaking of beef and ale pies, I had my first at The Porcupine on Leicester Square. I had been walking all day and looking for the perfect place to get my pie on. This pub was set in a historic building and had a wonderful atmosphere. The pie was excellent! Exactly what I was looking for!

Since then, I've indulged in a few variations of meat pies Some with red wine, some with sausage, and endless varieties of crusts to go along with them. Strangely enough, I never really made a meat pie of my own. Well, to remedy that situation, I decided to go on a hunt for a pie-specific book. I wanted a mix of both sweet and savoury, but not necessarily a baking book. Strictly pies only with the exception of pie-like recipes.

The first book I considered was Pie by Angela Boggiano. A quick look through the book, however, quickly changed my mind about it. While there were lots of pretty pictures, I found I needed more pictures and most of the pies that were listed weren't exactly something that I would readily make (ie, pies with oyster, gooseberry, or chorizo). Also, when looking for a recipe, it was hard to look for a specific kind of pie I wanted to make. It was also the same with The Four & Twenty Blackbirds Pie Book by Emily Elsen and Melissa Elsen. Although it had lots of great recipes, no savory pies in sight.

A Year of Pies by Ashley English also yeilded the same results. So many fruit and vegetable pies...where were the meat pies?? One other book I considered was Pies and Tarts for Dinner and Dessert by Stephane Reynaud and Marie-Pierre Morel. I liked that the pies were rustic looking and Eastern European based, but it was just a tad bit frou-frou for my taste.

Then I found Pies: Sweet and Savory by Caroline Bretherton. The first time I flipped through the book, I knew that I had found my pie book. Like the title suggested, the book is damn-near cut in half for the amount of sweet vs. savory. The contents are conveniently divided into types of pies to make (meat, fish, vegetarian, fruit, chocolate...) then again into a recipe planner that lists each recipe by pie type (top-crust pies, double-crust pies, cobblers and crumbles, etc...). It also has a chapter devoted to pie dough complete with decorative suggestions and multiple dough recipes. Not only that, but I would probably make most, if not all, the recipes in the cookbook. Winner!!

Now, even though I thought this was a excellent cookbook, I found that some of the directions were a little confusing. Directions could've been worded differently and picture how-to's would probably have helped with my first pie. However, I found that this was easily fixed if you knew what kind of pie you were making (in my case, a top-crust pie).

I've reworded the directions so that it'll be (hopefully) easier to understand. For this recipe, I found that I wanted just a bit more veggie and a tad more gravy than what the recipe called for. Also, the crust was adapted from the original just because, apparently, I can't read directions, lol. We've made this pie twice already. . . now, if we can only get past this one to try the others!

On a side note...no humans were harmed in the making of this pie (in case you missed the Sweeney Todd reference in the title, lol). Yum! Oh, and Happy Halloween!

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Herb Steak and Vegetable Pie
(adapted from Pies: Sweet and Savory)

For the Filling:
2 medium potatoes, cut into bite-sized pieces
2 large carrots, cut into bite-sized pieces
2 large parsnips, cut into bite-sized pieces
salt and freshly ground black pepper
1.5 lbs beef stew meat, chopped into bite-sized pieces
2 tbsp olive oil
1 medium onion, finely chopped
2 tbsp all-purpose flour
1 1/2 tbsp Worcestershire sauce
1 1/2 cups beef stock or broth
1 cup red wine
2 tbsp finely chopped rosemary leaves
1 bay leaf

For the Dough:
18 tbsp frozen butter
1 1/2 cups all-purpose flour
1 tsp salt
1/3 to 1/2 cup water
flour for dusting
1 large egg, lightly beaten, to glaze

 
Make the dough:
Coarsely grate frozen butter into a bowl. Sift over the flour and salt and rub together until well-combined and crumbly. Starting with 1/3 to 1/2 cup water, mix with a fork then with fingertips to form a rough dough. If it is too dry, add more water. Shape the dough into a ball, then place in a clean plastic bag to chill in the refrigerator for at least 20 minutes.

Make the filling:
Boil the potatoes, carrots, and parsnip chunks in a saucepan of salted water for 15 minutes, until soft. Drain and set aside. Over high heat, sear meat with 1 tbsp olive oil in a large nonstick frying pan for 5 to 8 minutes, until browned all over. Remove with a slotted spoon and set aside.

Reduce heat to low and add remaining 1 tbsp olive oil to the frying pan. Add the onion and a pinch of salt then sweat gently for about 5 minutes, until onion is soft and translucent. Stir in the flour and continue to cook for another 2 minutes.

Increase the heat a little, then add the Worcestershire sauce, beef stock, red wine, rosemary, and bay leaf. Bring to a boil then reduce heat to low. Return meat to the pan and simmer gently for about 30 to 40 minutes, stirring occasionally. Stir in cooked vegetables and season with salt and pepper.

Make the pie:
Preheat the oven to 400F degrees.

Remove dough from refrigerator then roll out on a floured surface. Dough should be about two inches larger than the top circumference of a one quart pie dish. Using the dish as a guide, cut a circle one inch bigger than mouth of the pie dish then set aside for the moment. This is the top lid of the pie.

Discard the bay leaf from the filling then spoon filling into the pie dish. Dampen the edge of the dish with a little water then use the scraps of dough to make a collar all the way around, pressing down firmly to adhere the dough onto the dish. Brush the dough collar with a little egg, then top with the dough lid. Using your finger and thumb, pinch the edges of the dough together to seal.

Brush the top of the pie with the remaining beaten egg then cut 2 to 3 slits to allow for steam to escape. Bake for 30 minutes on a foil-lined baking sheet or until puffed up and golden brown. Serve hot.

koftas and time management.

This was probably one of our more memorable meals. I was inspired to make something challenging AND wasn't in the realm of what I usually made. Since we're now here in Georgia, I found that while I may be back in the states . . . there are still some things that aren't easy to come by. Like Mediterranean ingredients, for example.

There is no sumac in my area.

Like, none.

I scoured all of the local markets near me, including Walmart, and I could not find sumac for the life of me. So this meal actually almost never happened. However, since my sister and I like to drive around, we googled the nearest middle-eastern store and found one in Jacksonville that was nearly an hour away. Needless to say, I stocked up on key ingredients that I might need and proceeded to plan out our epic themed dinner!

So, this is where time management comes in. That is to say, I did NOT manage my time well at all.

From start to finish, I decided to make this on a random early afternoon and ended up running around all day. Last minute pre-made naan, a small bag of pine nuts and the lamb meat. All at different stores. Not to mention the fact that I wasn't keeping a better inventory of my spices . . . halfway through putting in the ingredients of the meatballs, I ran out of cinnamon. Ugh. Not my day.

So, despite the fact that we ended up eating at around 9 o'clock at night, the meal itself was pretty rewarding. I made some substitutions in this awesome Turkish kofta meatball recipe and added some pointers from this one. It made for some tasty dining.

Since this dinner took so long to make, I didn't have time to take any pretty pictures. Documented and done. While not strictly Mediterranean, this did come together nicely. I made some caraway rice and homemade tzatziki sauce then served it with toasted naan and parsley/shredded romaine lettuce. My sister came up with the tomato-cucumber salad that turned out pretty awesome. Thank god for teamwork! Otherwise, I don't think I would've finished.

Lesson learned.

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Turkish Kofta Meatball Platter
(adapted from Lady and Pups and The Moveable Feasts)

For the Meatballs:
1 lbs ground lamb or lamb/beef/pork mix
3 cloves garlic, finely minced
1/4 medium onion, finely minced
1 tsp ginger, grated
1 small egg, or 1/2 large egg
1 1/2 tbsp cornstarch
1 tbsp olive oil
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/4 tsp ground cumin
1/4 tsp ground coriander
1/8 tsp nutmeg
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp paprika
1 tbsp dried mint
2 tbsp minced italian parsley

2 tbsp extra virgin olive oil, plus more to drizzle
2 tbsp pine nuts
1/4 tsp caraway seeds
1/4 tsp fennel seeds
1 clove garlic, minced
1/4 cup finely chopped italian parsley
1 tbsp dried mint
1 to 2 tsp chili flakes or dash or cayenne powder

1.5 to 2 cups hummus (I used my tuscan-flavored hummus. :D)
paprika for garnish
chopped italian parsley for garnish

 
Combine ingredients for meatballs. Adjust seasoning as needed by cooking a small sample then form into 1 to 1.5 inch sized balls. Set aside.

In a large nonstick pan, heat 2 tbsp olive oil on medium-high heat. Add meatballs and brown them nicely all over. Add the pine nuts, caraway seeds, and fennel seeds to the pan. Toast until golden brown, being careful not to let them burn.

Add the minced garlic, parsley, dried mint, and chili flakes/cayenne powder. Cook for about 30 seconds, then season with salt and pepper as needed. Remove from heat and set aside.

To serve, pour hummus on a microwave-safe platter and swirl for an even layer. Microwave for 1 to 1.5 minutes to warm. Add the meatballs and pine nuts on top and drizzle with additional olive oil. Sprinkle with paprika and finely chopped italian parsley to garnish.

Serve with hot naan, tzatziki, cucumber-tomato salad, shredded lettuce, and caraway rice.

Makes about 4 to 5 servings.

---- o o o o ---- 

Mediterranean Tomato-Cucumber Salad
(adapted from Smitten Kitchen)

1 large tomato, diced large
1 large cucumber, diced large
1/4 red onion, thinly sliced
5 to 6 pinches sumac
1 tsp olive oil
1 tsp lemon
salt and pepper
1 to 2 tbsp minced italian parsley (optional)

Combine all ingredients in a medium bowl. Adjust seasoning as needed and refrigerate at leat 30 minutes before serving.

comfy family meatloaf.

Meatloaf was something that I did NOT grow up eating. Actually, whenever I heard someone talking about meatloaf, I thought it was some kind of meat with bread around it. Meat with bread, what was all the fuss about? It wasn't much later that I found out that it was just a slab of formed meat with ketchup on it. Oh-kaaaay... For lack of better words, this was definitely "white people" food. :)

So it wasn't much of a shocker to me that one of the hubby's favorite food was his mother's meatloaf. Of course it was. Just like how sky is blue and the oceans are deep. What is up with this meatloaf??

I finally got to taste this magical meatloaf for the first time about three winters ago. We were in North Dakota and the hubby had requested meatloaf for dinner. I watched in interest while his mom put together this concoction of oats and meat, flavored with a little onion , salt, and pepper. Then there were squirts of ketchup then suddenly it was all put together and baked in the oven. Then she made kind of sauce, topped the loaf, then served it with some bread and some veggies. And that was meatloaf. Interesting.

So when I took my first bite, I was surprised that it somehow tasted familiar. It was like biting into lumpia except without the wrapper. Or maybe eating a piece of bola bola from a bowlful of misua. I could easily list off other dishes that reminded me of my own cultural comfort foods that had that similar particular taste to it. Except this was just covered with a tomato based sauce. maybe NOT so "white people" food after all...

The second time that I had it was just recently at our favorite restaurant here on Guam. Meatloaf was the special of the day and I decided to order it. The flavors of the meat once again made me recall those similar dishes and I was starting to get why this was one of the Hubby's favorite foods. It was warm, and filling...the kind that sticks to your bones. It was comfy...but most of all simple and good. I can imagine him growing up and eating this with his family.

So when I finally decided to try and make this for the hubbs, I did a little bit of research. I've never made this before and I did not want to fuck it up. So along with the base ingredients of my mother-in-law's recipe, I added parsley and milk. I also decided to top the meatloaf about halfway through with the sauce so that it could have a chance to glaze the meat.

Mistakes: I baked this for an hour, overcooking it and making it a bit crumbly. Next time I make this, I'm going to start checking the internal temp at the 40 minute mark. Also, the onions were cut too big for my liking so those would probably be chopped a bit finer. Also, just a teensy bit under seasoned with just 1/2 tsp of salt...will go with more next time as the recipe says. And originally only did half the sauce with none reserved for topping.

But at the end of the day, I was more concerned about whether or not the hubby would like it. Verdict? He thought it was pretty damn tasty. Hooray!! All in all, not a bad try. :)

---- o o o o ---- 

Anita's Meatloaf
(adapted from my awesome Mother-In-Law's recipe <3)

For the Sauce:
1/2 cup ketchup
2 tsp yellow mustard
2 tbsp brown sugar

For the Loaf:
1 to 1.5 lbs lean ground beef
1/2 cup old fashioned oats
1/2 cup onions,, finely chopped
1 tbsp fresh italian parsley, minced
3 tbsp ketchup
2 tbsp milk
1 egg
a little less than 1 tsp kosher salt
1/2 tsp ground pepper

 
Preheat oven to 350F degrees. Combine ketchup, mustard, and brown sugar in a small bowl to make a sauce. Set aside.

In a large bowl, combine onion, parsley, egg, ketchup, milk, salt, and ground pepper. Stir in the oats until well combined. Crumble in the ground beef and mix until just combined (don't overwork the meat!).

Transfer meat mixture to a foil-lined baking sheet. Tightly pack and mold into a loaf then place in the oven to bake, setting the timer for 40 to 45 minutes.

Halfway through of cooking, remove loaf and spread half the ketchup sauce on top. Return to the oven to finish cooking (internal temperature should read around 155F to 160F). Afterwards, let rest for 10 to 15 minutes before serving with reserved sauce.

Makes about 4 servings.