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Italian meatloaf
1 1/2 pounds ground beef
1 cup Italian breadcrumbs
1/2 cup grated Parmesan cheese
1 egg
1/2 cup milk
1/2 cup chopped onion
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup marinara sauce
Additional marinara sauce for topping
Shredded mozzarella cheese (optional, for topping)
Instructions:
Preheat the oven to 350?F (175?C).
In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, milk, onion, garlic, basil, oregano, salt, and pepper. Mix well.
Press the meat mixture into a loaf pan.
Spread 1/2 cup of marinara sauce over the top of the meatloaf.
Bake in the preheated oven for 1 hour or until the meatloaf is cooked through.
If desired, top with additional marinara sauce and shredded mozzarella cheese during the last 10 minutes of baking.
Let the meatloaf rest for a few minutes before slicing and serving.
VEGETARIAN CHICKPEA STEW
3 pieces garlic
1 red onion
1 red bell pepper
1 green bell pepper
4 yellow potatoes
1 1/2 cups cherry tomatoes
400ml canned chickpeas
3 tbsp olive oil
2 tsp salt pepper to taste
1/2 tsp turmeric
2 tsp sweet paprika
1 tsp smoked paprika
4 cups unsalted veggie stock lemon wedges few sprigs parsley
1. Finely chop the garlic. Dice the red onion, red bell pepper, and green bell pepper. Peel the yellow potatoes and chop them into about 1 inch cubes. Slice the cherry tomatoes in half. Rinse and drain the canned chickpeas
2. Heat up a stockpot to medium heat. Add the olive oil followed by the red onions and garlic. Saut? for 3-4min. Add the red and green bell peppers and saut? for a couple of minutes
3. Add the salt, pepper, turmeric, sweet paprika, and smoked paprika. Give the pan a good stir. Add the cherry tomatoes, potatoes, chickpeas, and the unsalted veggie stock. Give the pot a stir and bring to a boil
4. When it comes to a boil, cover and cook on medium low for 15-18min
5. Transfer 2-3 cups of the stew into a blender. Blend on medium high for a few seconds, then transfer back into the stew (you may also use an immersion blender instead). Give the pot a stir to combine
6. Plate and squeeze over some fresh lemon juice. Sprinkle over some freshly chopped parsley and serve
HEALTHY MAYONNAISE
1.5 c Greek yogurt
1 t white wine vinegar
1 T olive oil
2 t mustard
1 t honey
1/4 t salt
1/4 t black pepper
1/2 t chili paste
whisk well.
Last edited by Ron Whitfield; March 26, 2024, 12:44 PM.
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