You know how sometimes you buy something in bulk and store it away because of the amount of space it takes in the kitchen? And then you know how sometimes you forget about it until a month later? That’s must be the reason why a week ago I found a mysterious bag of potatoes stored in one of the cupboards. With the potatoes a little soft and starting to go bad, I had to cook up a big potato meal. A week later we are still eating the mini potato meatloaves (I made like 40) and cursing the day we thought it was a good idea to get anything in bulk.
Ingredients: 4 potatoes (in my case it was 8), 1 lb of ground beef, 1/2 cup milk, 2 eggs, 2 cups breadcrumbs, 2 tablespoons of olive oil (1 to cook the meat and the other to cook the meatloaves), salt and pepper to season
Begin by immersing the potatoes in a pan filled with cold water. Set on medium heat and leave until the potatoes are cooked.
Meanwhile, to a skillet on medium heat add olive oil. When it heats up add the ground beef, salt and pepper.
Cook until the meat browns and absorbs most of the liquid. When the potatoes are ready, mash them with milk, salt and pepper.
Next wet your hands. Scoop one spoonful of mashed potatoes and add half a tablespoon of meat to the center
Shape the micture into mini meatloaves and leave on a plate. Repeat this until all the ingredients are gone. Next beat the eggs in one bowl and add the breadcrumbs to another bowl. Dip the mini meatloaves into the egg mixture and then coat in breadcrumbs. In a skillet with olive oil, cook the meatloaves until they become golden.
Eat alone or serve with store bought Béarnaise sauce
I am afraid of cooking red meat. I know it sounds silly but I just don’t eat enough of red meat to be an expert on how to cook it well. I mean I can cook ground meat just fine. It’s the steaks, the chops and the ribs that scare the chef out of me. Will I overcook it? Will I undercook it? Will it taste good? “Chicken please for me!” This time though for the boyfriend who courageously eats all my veggie dishes and “weird things”, I decided to try making pork chops. The simpler, the better is what I do when I have to cook red meat. These pork chops are super easy to make and you can always add an extra spoon of sauce if you need to disguise something.
Ingredients: 4 pork chops, 1/2 cup cream, 1/4 cup red wine, 1 tablespoon of paprika (also have a pinch of extra paprika to rub into the meat), salt and pepper to rub into the meat, vegetable oil for cooking the meat.
Heat a skillet with oil on medium heat
Rub a pinch of salt, paprika and pepper into the meat.When the oil is almost smoking (you can check by pouring a drop of water. If it hisses, the skillet is ready), add the meat. Cook on each side for around 7-10 minutes.
In a pan, on medium heat, add the cream and the wine
Add the paprika.
Let the sauce cook for 5 minutes. Once the meat is cooked, add 1/2 tablespoon of the liquid fat from the bottom of the skillet into the sauce. Whisk together.
Serve the pork chops with the sauce on top or on the side. Enjoy!
It was Anna’s birthday this Saturday and I decided to try my new Big Top Cupcake Set that everyone made fun of. I made the French vanilla cake and used store bought cream cheese (for the insert) and rainbow frosting to cover the cake.
Anna loved it but I was not completely happy with the way it looked. Next on the list to make with the set is Boston Creme Pie.
Recently I’ve been experiencing a “food block”. I find myself looking for recipes through my notes, cooking books, cooking blogs and websites and not finding anything that I want to try. Last weekend when a friend of mine came to watch the season finale of desperate housewives, I was again searching the World Wide Web for anything that I wanted to try. After an hour, I stumbled upon this recipe from Rachel Ray and decided to try it. It is something between an enchilada and a lasagna and was super easy to make.
Ingredients: 2 pounds ground chicken, 2 tablespoons chili powder, 2 teaspoons ground cumin, 1/2 red onion, 1 (15-ounce) can black beans, 1 cup medium heat taco sauce, 1 cup frozen corn kernels,2 1/2 cups shredded Cheddar, 8 (8 inch) spinach flour tortillas, 3 tablespoons extra-virgin olive oil, salt and pepper to season
Begin by preheating the oven to 425
Chop the red onion
To a hot skillet on medium heat, add 2 tablespoons of olive oil and ground chicken. Add the cumin, chili powder and red onion.
After the meat browns and the onions soften, add the taco sauce
Next add the back beans and the corn
Mix together and season with salt and pepper. Cook for 3 minutes.
Meanwhile coat a baking dish with the remaining olive oil. Cut the tortillas in half and layer the bottom of the baking dish. Add a layer of meat mixture. Add another layer of tortillas and then top with cheese. Repeat this another time.
Bake lasagna for 12 to 15 minutes or until cheese is brown
This weekend me and Anna went to the South End Open Market. While we were there for the antiques and vintage finds, I couldn’t help but stop by all the food and flower stands. Being the airheads that me and Anna are, we brought only $7 in cash for both of us. We drooled over everything and eventually wisely chose to spend our savings on a brownie and fresh mint in a pot. Obviously I got laughed for wanting mint in a pot. No one will be laughing when it grows big enough for me to use it for making mojitos. Mojitos are amazing when made with freshly crushed mint. My mum grows mint every summer in her garden for just this sole purpose. Don’t feel like growing your own mint? Get some fresh bunches from a local farmer’s market or grocery store. Having said that, doesn’t it sounds uber cool when you say that you grown your own mint to make mojitos?
Mojito Recipe: 2 oz of white rum, 1 oz lime juice, 1 1/2 teaspoon of sugar, bunch of fresh mint, club soda and crushed ice
Add the sugar, mint and lime juice into a highball glass with a thick base. Crush the mint in the glass with a muddler.
Add the rum and fill the glass with crushed ice.
Top with club soda and stir
Enjoy knowing that it is summertime!
I am sorry that I have been such a bad cook/blogger lately. I have been really busy and just eating out most of the time. I don’t about you, but I tend to eat a lot of salads and appetizers when it is hot out. I got this recipe at Honey, What’s Cooking? I thought it would be great to try. I personally did not use jalapenos or scallions but it’s up to you.
Ingredients: 15 oz black beans, 2 plum tomatoes, 1/2 red onion, 1 avocado, 1 lime, bunch of fresh cilantro, 1 tablespoon white vinegar, 1/2 tablespoon olive oil, salt and pepper to season
Begin by draining and washing the black beans
Cube the tomatoes and add to the black beans
Chop the red onion and the avocado and add to the bowl
Next zest the lime
Squeeze the juice of the same lime into the bowl. After this chop the fresh bunch of cilantro.
Add the olive oil, vinegar, salt and pepper and mix together
Recently I went to COPPA. There I had the most amazing Arancini (Traditional fried risotto balls with fontina). I love risotto, I love cheese…How could I not recreate this? COPPA had also this amazing sauce that went with the risotto balls but my taste buds did not register what kind of sauce it was. I used Parmigiano cheese instead of fontina and I bought risotto mix instead of making my own. Complicated dish made very easy.
For 30 risotto balls you will need the following ingredients: 2 packages of ‘instant made’ risotto, 1 cup of shredded parmigiano cheese, 2 cups of plain breadcrumbs, 3 eggs, salt and pepper to taste, 2 tablespoons of olive oil
Begin by making the risotto as instructed on the package
While the risotto cools make the breadcrumbs mix. In a bowl, mix together the cheese, bread crumbs, salt and pepper.
In a separate bowl, crack the eggs and beat them for 30 seconds. Once the risotto cools, shape the rice into balls. Dip the ball first into the eggs, then shake of any excess and finally coat in the breadcrumbs. Repeat this until all the rice is gone.
Next, in a skillet on medium heat, add olive oil. When the olive oil heats up, add the risotto balls and cook until they become golden on all sides. Enjoy!