Italian Meatloaf

Savory and satisfying, this recipe makes a lot. Modified from a recipe broadcast on Cook's Country (PBS TV).

Sauce
1 T olive oil
1/4 c thin garlic slices
1 28-oz can crushed tomatoes
1 15-oz can tomato sauce
1/4 t red pepper flakes
1/4 teaspoon table salt

Meatloaf

1 sleeve saltines

3/4 c whole milk

2 large eggs

1 lb lean ground beef

1 lb sweet Italian sausage, removed from casing

2 oz (1 c) grated Parmesan cheese

1 t granulated garlic

1 t dry oregano

1/2 t table salt

1/4 t ground black pepper

3 T chopped fresh basil

Heat the oil in 3-quart saucepan over medium to 350 F. Add the garlic slices and cook until lightly browned, about 1 minute. Stir in the rest of the sauce ingredients, bring to a fast simmer, and cook for 5 minutes. Set aside covered, to keep warm. Adjust oven rack to middle position and heat oven to 400 F. Treat a 9 X 13-inch baking dish with cooking spray. Place saltines in large zip-lock bag, seal bag, and crush saltines to fine crumbs with rolling pin or a heavy pan. Whisk milk and eggs in large bowl and stir in the crumbs. Let the mixture stand for about 5 minutes and then whisk it to form a smooth paste. Add beef, sausage, Parmesan, and the seasonings and mix with your hands until thoroughly combined. Transfer beef mixture to the prepared baking dish. Wet your hands, then shape into 9 X 5-inch rectangle. The top should be flat and meatloaf should be about 1-1/2 inches tall. Pour sauce over the meatloaf. Cover the dish with aluminum foil and place on a rimmed baking sheet to catch any spills. Bake until meatloaf registers 160 F in the middle, about 65 to 75 minutes. Remove from oven, uncover, and rest it for 15 minutes. With 2 spatulas, lift the meatloaf onto a cutting board. With a flat spoon, remove excess grease from the sauce. Cut the meatloaf into 1-inch slices, return them to the sauce, and garnish with the basil. Yields about 8 servings.

Quick Mushroom Barley Soup

A hearty, flavorsome meal ready in less than 30 minutes from mushrooms plus pantry ingredients.

8 oz large white mushrooms

3 c water

Seasonings

1-1/2 t salt

1 t sugar

1 t lemon juice

1/2 t ground cumin

1/2 t ground coriander

1/4 t granulated garlic

2 T tomato paste

pinch red pepper flakes

2 t olive oil

1/3 c quick-cooking pearl barley

1-1/2 T tapioca or corn starch suspended in water

Wash the mushrooms in lightly-salted tap water. Quarter them, put in two-quart saucepan, add the water and salt, and bring to a gentle boil for five minutes. Remove the mushrooms to a bowl using a slotted spoon or spider. Bring mushroom stock to a boil, add the seasonings, oil, and the barley. Simmer until the barley is tender, about 15 minutes, add back the mushrooms, the starch and simmer five minutes more. Adjust seasoning as needed. Serves four.

Quick Tomato-Lentil Noodle Soup

Turns a BLT or tuna sandwich into a nice supper entirely from pantry ingredients.

4 c water
2 T tomato paste
1 pkg Madras stewed lentils
1 pkg tomato noodle soup mix (Knoll™ is good)
2 T dry onion flakes
1/2 t fennel seeds
1 t dry tarragon
1/4 t crushed red pepper
1/2 t sugar
1 t fish sauce.

Bring the water to boil in a three-quart saucepan. Stir in the tomato paste and lentils. Return to a boil and add the soup mix and the seasonings. Simmer, with occasional stirring, for 8 minutes. Serves 4.

Sub Salad

This salad represents the vegetable toppings from our hot sub sandwiches served as a side salad.

2 c finely-shredded iceburg lettuce
1 oz thinly-sliced red onion
1 oz sliced pepperoncini
4 oz ripe tomato, cut in large dice
1 oz sub sandwich vinaigrette

Combine the first four ingredients in a bowl. Drizzle on the dressing and toss gently to combine. Serve at once. Serves two.

Pizza in a Pita

Dividing a loaf of pita bread into top and bottom, provides a space for filling. In this quick dish, perfect for a warm breakfast, brunch, or afternoon snack, the space is filled with a tomato sauce, pepperoni sausage, mozzarella cheese and quickly pan-grilled in olive oil. For vegetarian, substitute olive tapenade for the meat.

1 loaf pita bread
2 T prepared tomato salsa or pizza sauce
1 oz thinly-sliced pepperoni or olive tapenade
1/4 c grated mozzarella
1 T grated parmesan
1 t olive oil, divided

With a scissors, cut around the edge of the pita to free it into two halves. With the back of a spoon spread the sauce evenly on the bottow leaving the outer 1/2 inch uncovered. Cover the bottom half with pepperoni slices and sprinkle on the cheeses. Press the top half into place. Heat 1/2 teaspoon of oil in a small nonstick skilled over medium-high. Put in the stuffed pit. Grill for 2 minutes pressing with a spatula. Drizzle on the rest of the oil, flip, and cook for 2 minutes more. Cut into 4 pieces with a sharp knife. Serves one. Variation: Cut into 6 or 8 pieces as a warm appetizer.

Rajas Quesadillas

Developed May, 2020. Easy, fast, cheap, and filling. 

Filling

3 T vegetable oil: divided
1 large green pepper, sliced into strips
1 large jalapeño, seeded and diced
1 cup white or yellow onion, thinly sliced through the poles
1 medium tomato, chopped
1 t ground cumin
1/4 t crushed red pepper
1 t oregano
1 t salt

Assembly & Finish

2/3 c shredded Mexican cheese blend
1/3 c queso cotija or pecorino Romano
1/4 c chopped cilantro
2 large flour tortillas

Heat 2 tablespoons of oil in a nonstick 12-inch skillet over medium-high. Add the peppers and cook until softened and colored. Add onions and tomatoes and cook until soft. Stir in seasonings and move into a bowl. Wipe out skillet and heat the remaining oil. Soften the tortillas by warming in the microwave. Moisten the edge with water. Place half the filling on half the tortilla, top with half of each cheese, the cilantro, and fold in half. Seal the edges and distribute the filling evenly. Heat the remaining oil over medium-high, and carefully position each quesadilla on one half. Cook about four minutes to brown and then turn to brown the other side. Top with tomato salsa.Variation: Add an ounce of shredded deli meat to the filling.

Quick Tomato Noodle Soup with Egg Yolk

Want a warming and filling breakfast on bleak Winter morning? This soup comes together in less than 15 minutes from pantry ingredients. Egg yolks poached in the hot stock adds a bright note of nutrition.

2 T tomato paste

1 rib celery + leaves, cubed and chopped

1 rib bok choy + greens, cubed and chopped

1 qt water

1 pkg Knorr's Tomato Noodle Soup Mix

2 or more large eggs 

2 oz cooked chicken or turkey, chopped (optional)

Combine the celery and bok choy in a bowl. Microwave covered on high for 60 seconds. Put the tomato paste and the water into a two-quart saucepan, cover and bring to a boil. Stir in the vegetables and the soup mix, and cook uncovered at a fast simmer. While the soup is cooking, carefully crack two eggs into bowl, taking care not to damage the yolks. After 8 minutes, take the soup off heat, add the meat if desired and, with a spoon, lift each yolk into the hot stock. Whip the egg whites until frothy and spoon onto the soup. Cover and let sit 5 minutes before serving. Divide into bowls, placing a yolk in each. Serves 2 to 4.

Quick and Easy Tomato-Noodle Soup

Developed August, 2020 from mostly pantry items. Pairs nicely with a sandwich for an easy summer meal. Optionally vegan.

1/2 c chopped celery with leaves
1 T vegetable oil
1/2 c chopped fresh or frozen tomato
2 T dry onion
1 qt water
1/2 t salt
1/2 t thyme
1/4 t celery seed
tomato based pasta soup mix (Knorr™)
1/4 c diced green onions
1 oz deli chicken, diced (omit for vegan)

In a two-quart sauce pan, heat the oil over medium high. Add the celery, lower the heat, and cook covered for 5 minutes. Stir in the tomato and dry onion, cover, and cook a few minutes more. Add the water and seasonings and bring to a boil. Stir in the soup mix and simmer 10 minutes, stirring occasionally. Stir in the green onion and chicken. Serves 4 as part of a light meal.

Pantry Pita Pizza

Put together from ingredients on hand. Wonderfully musical when spoken, this dish was COVID-inspired on the Ides of March, 2020.

2 pita loaves
1 T olive oil
2 T olive tapenade
1/2 c hummus
1/2 c diced tomatoes, canned or fresh, drained
1/4 c ripe black olives, coarsely chopped
1/4 c feta cheese, crumbled
onion powder
oregano
crushed red pepper

Steam the pitas until soft in the microwave under a moist paper towel or cloth. Preheat toaster oven to 400 F. Pour a tablespoon of olive oil into the oven pan and use it to coat both sides of the pitas. Divide the ingredients on each loaf. Spread tapenade on each, then the hummus thickly, and then distribute the cheese, tomatoes, olives, and the seasonings to taste. Bake 12 minutes or until thoroughly heated through. Serves two.

Italian-Style Meatballs

Developed January, 2020 as a versatile component of many dishes. Dishes like spaghetti and meatballs, or, in a crusty roll topped with a spicy sauce, or, in a soft bun topped with caramelized onions, or as appetizers on a buffet come to mind.

1 slice white bread, finely diced
milk to cover the bread crumbs
2 T olive oil, divided
1 c onion, finely diced
1 lb 85% lean ground beef
1 egg, beaten
2 t minced garlic
1 t salt
1/2 t ground black pepper
1/4 t crushed red pepper
1 t dried Italian herb mixture
1 T grated Parmesan cheese

Cover the crumbs with milk and stir to form a smooth paste and set aside. Slowly fry the onions in a tablespoon of the olive oil in a small skillet until soft and translucent. Set aside to cool. In a large bowl, gently mix the meat with a large fork until it is broken up. Work the moist bread, beaten egg, garlic, and the seasonings into the meat, one addition at a time. When the sautéed onions are cool, fold them in, and chill the mixture for 30 minutes to firm up. Heat a heavy stainless-steel skillet over medium-high and add the olive oil. When shimmering, form meatballs, about 1-1/4 inch (3 cm) in diameter by rolling between your two palms. Rinsing your hands with cold water as you work helps form balls. Add each to the hot oil as you make them, and fry about 6 minutes after the last one was added. Shake the pan to loosen them as they cook but let them brown. With a spoon and spatula, turn to brown on the other side. Remove and cover for later use.

Fresh Vegetable Noodle Soup

Quick first course in a soup and sandwich supper. Four fresh vegetables come together quickly to make a satisfying and nourishing soup.

1 T vegetable oil
6 oz napa cabbage, cut into bite-size pieces
1/2 c green onions, sliced into half-inch lengths
1/2 c sliced mushrooms
1/2 c coarsely chopped tomato
1 t minced garlic
1 qt water
1 packet tomato-noodle soup mix (Knorr™ is good)
1 t salt
1 t sugar
1/4 t freshly-ground black pepper
1/2 t fish sauce (use soy sauce for vegan)

Heat the oil to shimmering in a three-quart saucepan. Add the cabbage and sauté over medium-high for a few minutes. Stir in the mushrooms and green onions, cook a few minutes more, and add the tomato and garlic. When heated through, add the water, bring to a gentle boil and stir in the soup mix. Cook gently 10 minutes, add the seasonings, and adjust by tasting. Serves four.

Quick Black Bean,Tomato, & Spinach Soup

This hearty soup makes a satisfying one-pot, one-dish meal. Adapted from an earlier recipe for bean and spinach soup. Developed July, 2019.

2 T tomato paste
1 T olive oil

1 medium tomato, coarsely diced

4 oz kielbasa or andouille sausage, diced

1 t minced garlic
1/2 t ground cumin
1/2 t ground coriander
pinch of red pepper flakes
1 t salt
1 t sugar
16 oz chicken stock
1 14.5 oz can Cuban-style black beans (Bush is good)
6 oz frozen or fresh leaf spinach 

  Heat the oil in a saucepan. Brown the tomato paste in the oil, add the tomato and the sausage and cook until browned. Add the seasonings, heat for a few seconds to bloom the flavor, and then stir in the beans and stock. Cook at a fast simmer over moderate heat with frequent stirring for 20 minutes. Mash the beans with a potato masher. Add the spinach, return to a simmer, and cook for another five minutes. Adjust seasoning. Serves 3 to 4. Pair with crusty bread, tortillas, or hot biscuits, for a complete meal. 

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Cabbage and Tomato Soup

A light, flavorsome soup makes an appealing breakfast. Add flour tortillas for a more substantial meal.

1 qt water
2 T tomato paste
6 oz Napa cabbage, cut into bitesize pieces
1 small ripe tomato, diced
1 t minced garlic
1 T vegetable oil
1/4 t crushed red pepper
1 t fish sauce (optional)
1 t salt
1/4 t freshly ground black pepper
3 green onions, cut on bias
1 t vinegar

Combine all ingredients except green onions and vinegar in three-quart saucepan and bring to a gentle boil. Cook 15 minutes with occasional stirring. Add the green onions and continue cooking for 10 more minutes. Add vinegar and adjust seasoning to taste. Serves four.

Quick Vegetable Soup

This soup comes together quickly but delivers solid nourishment, savory taste, and appetizing aroma.

4 c water
1 oz tomato paste
2 c cabbage, coarsely chopped
1 medium tomato, diced

Seasonings

1 t ground cumin
1/2 t ground coriander
2 T chicken or vegetable stock concentrate
2 t salt
1 t sugar
1 t fish sauce
1 t vinegar

1 envelope prepared lentils (Madras brand)
1 medium russet potato

Microwave the potato 3 minutes. When cool, cut into 1/2 inch cubes, and set aside. Meanwhile, in a three-quart saucepan, bring the water to a boil. Add the cabbage and tomato and boil slowly 20 minutes. Stir in the seasonings, the lentils, and the potatoes. Simmer until the potatoes are tender, about 15 minutes. Adjust seasoning. Serves four.

Ben's Quick Egg and Tomato Asian Soup

The traditional Chinese recipe is basically water, tomato, egg, and scallions plus a pinch of sugar, salt, and white pepper. This version is enhanced a bit for the jaded American palate. Low in carbohydrates.

1 T vegetable oil
1 clove garlic, minced
1 t ginger root, minced
1/2 c chopped ripe tomato
Pinch sugar
Pinch salt
Dash white pepper
3 c chicken or vegetable stock or water
1 T corn starch dispersed in a little cold water
2 eggs, well beaten
3 to 4 green onions, sliced
1/2 t mushroom soy (optional)

In a two-quart saucepan, heat garlic and ginger in a little oil for 30 sec. Add tomatoes, salt, pepper and sugar. Allow to break down. 2 to 3 minutes. Add broth and mushroom soy. Bring to a boil. Thicken with cornstarch slurry. Off heat, stream egg into hot soup to form threads. Garnish with green onions. Serves two generously.

One-Pan Easy Mac and Cheese

Developed September, 2018 from a recipe on America's Test Kitchen TV program on PBS. The method cooks the elbows in milk and water and adds the cheeses after the pasta is cooked al dente. American processed cheese includes 'emulsifying salts' — namely sodium citrate — that yield a smooth melt and prevent the sharp cheddar, there to boost flavor intensity, from oily separation.

2 c milk
3 c water
1 t salt
1 lb elbow macaroni
1/8 t cayenne
2 t Dijon mustard
8 oz American cheese, grated (from deli, not packaged slices)
8 oz sharp cheddar cheese, grated
8 oz sliced ripe tomatoes

Bring milk. water, and salt to a boil in a three-quart saucepan. Be careful to prevent boiling over. Stir in the macaroni, reduce heat to a fast simmer, and cook until pasta is tender and most of the liquid has been absorbed. Off heat, stir in the seasonings and the American cheese until melted. Return to heat and simmer gently 5 minutes. Off heat, stir in the cheddar cheese, top with tomato slices, and cover. Let stand 10 minutes to soften the tomatoes. Stir the tomatoes into the pasta, reheating as necessary. Variation: Replace the tomatoes with 1/2 cup frozen peas. Hint: Freeze the American cheese before grating.

Hint: Freeze Tomato Paste in Recipe-Sized Portions

Tomato paste provides a rich base of umami flavor and healthful nutrients to many dishes. Heated with oil at the start of a sauté, it imparts color and flavor to the pan sauce or soup.The usual dish calls for a tablespoon or two, leaving the problem of how to store the remainder of the can's contents. To handle that problem, we divide the contents into 1 ounce (~30 gram) portions, using a #30 disher ('ice cream scoop'). This size scoop is called a '#30 disher' because it was designed to dish out 30 scoops from a quart of ice cream. They are available online for a few dollars. Each scoop of tomato paste is deposited into the corner of a Z-fold plastic sandwich bag, twisted closed, and individually frozen, then bagged. When needed, just the right amount of tomato paste, easily pops from its bag, ready for cooking. It thaws quickly, as the pan heats.

Balsamic Vinaigrette for Salad Caprese

Salad Caprese

Developed July, 2016 from internet recipes. This simple salad combines slices of mozzarella and ripe tomatoes, garnished with a chiffonade of basil leaves, perfect as part of a light summer meal. Caprese refers to the Isle of Capri.

1 oz balsamic vinegar
1/2 T Dijon mustard
1/2 t mashed garlic
1/4 t salt
1/4 t freshly-ground pepper
3 oz extra-virgin olive oil

Add the first five ingredients to a jar with tight-fitting lid. Shake to disperse, add oil, and shake well to disperse. Drizzle sparingly on the assembled salad. Yields about 1/2 cup. Store unused portion cold. Rewarm to room temperature and shake well before next use.

Guacamole II

Guacamole literally means 'avocado sauce'. This recipe is adapted from Ben's recipe for kitchens that lack a molcajete, the lava rock mortar and pestle used traditionally to prepare Mexican sauces (moles, from Nahuatl mōlli). Boost the heat by including more jalapeño.

2 large ripe Haas avocados
2 T lime juice, divided
2 t minced garlic
1/2 to 1 jalepeño pepper, seeds and membranes removed, finely diced
2 t ground cumin
1 fistful cilantro leaves, finely chopped
1/4 c red onion, finely chopped
1 medium ripe tomato, seeded, chopped and drained well
salt to taste

Halve avocados, remove pit and scoop out flesh. Place it in a bowl, immediately moisten with a tablespoon of lime juice, mash lightly with a fork, leaving big chunks, and mix. Add the cumin, jalepeño, cilantro and garlic. Season with salt and residual lime juice to taste. Stir in the onions and tomatoes. Cover tightly with plastic wrap, pressing to contact the dip, and refrigerate. Best if eaten the following day, but it can be served immediately. Serve with tortilla chips, corn chips, or as a side with Mexican dishes. Serves 4 to 6.

Tomato Stew

Developed February, 2015. The dish combines familiar fresh vegetables with canned tomatoes to yield a nutrition-packed side dish available in any season. It avoids the too sweet problem with most canned offerings. It's a versatile side dish, that pairs nicely with beef, fish, chicken, or sandwiches.

1 T vegetable oil
4 oz (115 g) sweet red pepper, diced
4 oz (115 g) celery, diced
4 oz (115 g) yellow onion, diced
1 14.5 oz can diced tomatoes in tomato juice (Tuttarosso™ or Muir Glen™ are good)
1 c hot water
1/4 t celery seed
pinch crushed red pepper
1 t salt
1/4 t ground black pepper
1 T (15 ml) apple cider or red wine vinegar
1/2 t (3 ml) sugar

Heat a two-quart sauce pan over medium high, add the oil, and when it shimmers add the peppers. Saute for 3 minutes, add the celery, and 2 minutes later, the onion. Add the salt, stir to combine, cover tightly, and lower the heat. Let the vegetables sweat for 5 minutes to soften. Then, add the tomatoes, water, and the remaining seasonings, cover, and cook for 30 minutes at a slow boil, stirring occasionally. Correct the seasoning. Serves 4 to 6, as a side dish.