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Pan-Baked Lemon-Almond Tart
Mark Bittman

Yield 4
servings Time 20 minutes

This flourless, crustless tart is rich, moist, sweet and and prepared almost entirely on the stovetop (with the exception of a few minutes spent under the broiler to crisp the top). It is the ideal decadent breakfast, a new twist on the classic coffeecake or last-minute dessert.


Ingredients

4 eggs
½ to ¾ cup sugar (according to personal taste)
Pinch of salt
½ cup ground almonds
½ cup cream
½ cup sliced almonds, more for garnish
1 lemon, zest and juice
2 tablespoons butter
Powdered sugar, for garnish


Preparation

Heat oven to 400 degrees. In a bowl, combine eggs, sugar, salt, ground almonds, cream, sliced almonds, lemon zest and juice.

Melt butter in an 8-inch ovenproof skillet over low heat; when foam has subsided, add almond mixture to pan, tilting pan to distribute batter evenly. Continue to cook tart on stovetop until edges just begin to set, then put pan in oven and finish cooking, about 10 to 15 minutes more.

When tart is done, put it in broiler for about a minute or until just golden on top. Sprinkle with powdered sugar and sliced almonds. Serve.

See link for video
http://cooking.nytimes.com/recipes/10...

Banana-Oat Pancakes


Ingredients:

1 cup oat flour (easily made by blending old-fashioned oats in blender, dry)
1/2 cup whole grain flour (oat flour for Gluten-Free)
1/2 tsp. baking soda
1/8 tsp. salt
1/4 cup chopped walnuts
1 ripe banana, mashed
1 Tbsp. pure vanilla
1 Tbsp. maple syrup (or, I used 1 tbsp. unrefined sucanat sugar)
1-1/2 tsp. apple cider vinegar
1 cup vanilla almond milk (plain will work fine too)

Add all dry ingredients (flours, baking soda, salt, walnuts) to large bowl, and mix together. Make sure to only use oat flour if gluten intolerant.

In another bowl, mash banana well with fork or potato masher. Add all other ingredients (vanilla, maple syrup (or unrefined sugar), apple cider vinegar, and almond milk). Whisk together thoroughly.

Combine both bowls–dry ingredients and wet ingredients, and stir well.

Heat large nonstick skillet. I use an Ozeri pan and am able to cook these with absolutely no oil. Pour small amounts of batter onto the heated skillet and cook until the tops bubble and edges are dry. Turn pancakes over and cook the other side for about 1 minute, until golden brown. Serve immediately with maple syrup drizzled over the top.



https://blog.eatplant-based.com/banan...

No-Meat Loaf

Ingredients:

2 cups cooked Bulgur (this is a whole wheat grain that cooks just like rice and is available at most grocery stores)
1-1/2 cups whole wheat bread crumbs (2-3 slices of bread)
1-1/2 cups rolled oats
1 cup fire roasted tomatoes, with juice (fire roasted diced tomatoes add a lot of flavor)
1 small onion, diced
2 celery sticks, diced
1 carrot, diced
1/2 green bell pepper, diced
1/4 cup finely chopped walnuts
3 Tbsps. soy sauce
2 tsps. Dijon mustard
1/2 tsp. dried thyme
1/4 tsp. dried sage
1/4 tsp. ground black pepper
sea salt, to your taste
1/2 cup ketchup (plus enough to top loaf with before baking)

Preheat oven to 350 degrees. Line a 9 x 13 baking dish with parchment paper.

Combine all ingredients in large bowl (including the fully-cooked bulgur). Mix with spoon, or do like I do and use your hands to mix thoroughly. Press into prepared dish. Poke holes all over the top with finger, then spread a thin layer of ketchup over the top with spatula. Bake for 60 minutes. I broil mine for 5 minutes, just to get that browned top.

Helpful Hint– a blender or food processor makes it easy to make bread crumbs. Also great chopping walnuts.

https://blog.eatplant-based.com/my-he...

The Banana-Oat Pancakes remind me of a question i had a few days ago. When oat bran was first popularized...maybe i should say when i first heard about it...in the '90s there as a flood of recipes featuring it. Some were quite successful, others not so much. As it happens i kept few of the recipes but i'm wondering if it's still even available at stores? I used to get it at natural health food stores.

Oat bran is still around. If you local supermarket carries Bob's Red Mill products they have it. Another common brand is Mother's. I think most supermarkets, at least here in NYC, carry oat bran.

I haven't looked but imagine Bob's Red Mill is the brand that will be available here. Thanks. Now that i think about it, all the recipes were for breads and sweets. Hmmm.

I used it like a hot cereal as it's similar to oatmeal.

Funny you mention that. When it was easily obtainable for me, i wondered if it could substitute for oatmeal but never tried. Good to know.

If you should happen upon a Trader Joe's they have an Organic Multigrain hot cereal that is good. It's 1005 whole grain. The only ingredients are rye, barley, oats an wheat.
I had it this morning.

We now have that chain here in Dallas, so i will check it out. Thanks for the tip. I like the combo of grains in it.

Deb if you like grains, you may like my new Trader Joe's obsession. It's from their freezer section.

Multigrain Blend with Vegetables
Created for us in Italy, this is a savory blend of whole grains—barley, corn, and spelt, as well as red, black & white rice—and veggies like peas, carrots, and zucchini. It's hearty and satisfying, with an equally gratifying nutritional profile—we're talking five grams of protein and five grams of fiber per serving!

Trader Joe's Multigrain Blend with Vegetables is fully cooked and can be served warm or cold. It makes a terrific side dish with meat or fish, and is a nourishing stand-in for a more traditional garden or pasta salad. Thaw as much as you need, heat if you're in that kind of mood, and most importantly, enjoy! We know you'll enjoy our price of $2.99 for each 16 ounce bag. You'll find it in our freezers.

I chose the saute with a bit of olive oil option. It was so good. And since it is already cooked, it took just minutes to make.

Sounds great, particularly how long it takes. :-) However, i have found that not all TJs are alike. I have yet to find Cauliflower Rice. When you mentioned it toward the end of the year (after they told me here that the co. was no longer supplying TJ), i tried again. This time they just said they were not offering it. I asked them to reconsider. I'll probably do the same with this product, as it sounds nice.

I have to be honest & admit that i'm becoming more & more just a raw vegetable person. I'm not eating bell pepper like people eat apples. Same with zucchini...well, more like a banana, but you get my drift. When i hold the vegetable in my hand, it just seems like so much work to chop & saute it, so i end up just munching down.

madrano wrote: "Sounds great, particularly how long it takes. :-) However, i have found that not all TJs are alike. I have yet to find Cauliflower Rice. When you mentioned it toward the end of the year (after they..."

That's too bad. My TJ's now has fresh cauliflower rice and also frozen cauliflower rice.

I've made it myself when fresh cauliflower is on sale. You just put in in the blender and PULSE it. Not blend. I have a Ninja blender and it was super easy.

Though I like having the frozen on hand as cauliflower is quite expensive at certain times of the year.

Funny you should mention it as I just made it this past week. I added some peas and mushrooms to it. Delicious. I have some left over which I will have with a Dr. Prager California veggie burger for dinner probably tomorrow.

Shakshouka



Shakshouka is a Tunisian recipe of eggs poached in tomato sauce. (Recipe Credit: Aube Giroux of Kitchen Vignettes)

Ingredients

3 Tbsp olive oil
1 small onion, finely chopped
2 large cloves garlic, finely chopped
About 8 tomatoes, preferably roma paste tomatoes but any will do (or about 2 x 14 oz can of chopped tomatoes)
2 tsp ground coriander
1/2 tsp ground caraway
2 tsp paprika (can be smoked paprika for added flavor)
1/8 tsp cayenne pepper (optional, or add more if you like it spicy)
1/2 tsp salt (more, to taste)
1/4 tsp black pepper
4 large pasture-raised eggs
2 to 3 Tbsp chopped fresh parsley (for garnish)

Directions

Place a large skillet on medium heat and sauté the chopped onions in the olive oil for about 5 minutes, or until soft. Add the chopped garlic and continue cooking for another 2 minutes. Add all the spices, stir, and cook for another minute.

Chop the tomatoes (preferably removing the seeds) and add them into the skillet, cooking for about 10 to 15 minutes, or until the sauce has started to thicken. If the sauce if too thick, add about 1/4 cup of water, stir, and cook for another couple minutes.

You don't want your sauce to be too thick, so that the eggs will poach well. On the other hand, you don't want it to be too liquidey or the flavors will be diluted. Taste the sauce and add more salt, if needed.

Once your sauce is just right, carefully crack the 4 eggs on top of the sauce, leaving a space between each one. (If there's room, you might be able to fit an additional 2 or 3 eggs into the sauce). Put a lid on the skillet, and allow the eggs to cook for about 5 minutes, checking them often so that the yolk reaches the state that you prefer. (In Tunisia, the yolk is usually soft, but if you prefer a cooked yolk, simply cook it a bit longer).

Once the eggs are cooked to your liking, remove the skillet from heat, and sprinkle the chopped parsley on top of the eggs. Serve hot, with a good slice of bread to soak up all the delicious tomato sauce.

Yield: 2-4 servings

http://www.pbs.org/food/kitchen-vigne...

Let us know if you do, Amber.

In my youth i was no fan of eggs. Indeed, when my folks & siblings had fried eggs, which they all liked very much, i would ask for (& usually get) scrambled (which i then smothered in ketchup). In 2010, i think it was, we went to Spain & in Avila i had a delicious plate of Jamon & Sunny side up eggs. My gosh, i've been hungry for those eggs ever since. While i've not had any as good since, i have tried.

I mention this because no egg recipe has ever really called to me until this one. It seems an odd concept, eggs poached in tomato sauce? Yet i'm aching for it as i write! Thanks, Alias.

You're welcome. :)

I had to look up Jamon.
It's ham in Spanish.

I learn something new everyday here.
Muchas gracias !

Sorry 'bout that. In my mind i added that Jamon was ham but apparently my fingers objected. To my old taste buds Jamon was not nearly as salty as prosciutto but along similar lines. It is pricey, even in Spain.

A friend of mine said, "Italians make the same thing, minus the coriander,caraway and paprika - switch it up with basil and oregano."

I think that would be my preference.

I need to try this. Would make a lovely dinner, too. Maybe with a baked potato.

Today I purchased Bob's Red Mill Garbanzo bean flour and also Bob's Red Mill Natural almond flour. The almond flour package has a pancake recipe. I also looked online for the garbanzo (chickpea) one. I think I will try a mix of the two.


5 Reasons Why Chickpea Flour Is Awesome

Rich in protein: This will help reduce blood sugar fluctuations and make us feel full longer.
It bakes up beautifully with a bit of a dry, crispy outer later (pancake perfection!)
It's flavour works with both sweet and savoury.
It's gluten-free! That always wins with me!
It's not too heavy and not too light. Some white rice flours are just too starchy for my liking, while nut meals or coconut flour are very heavy or dry. Chickpea flour is just in the middle!

Chickpea Flour Banana Pancakes
Prep time: 10 Minutes
Cook time: 8 Minutes
Total time: 18 Minutes
Yield: Serves 2

Ingredients

1 cup water or coconut milk
1 egg
1 banana
1 cup chickpea (garbanzo bean) flour
1 Tbsp baking powder
2 Tbsp arrowroot starch
1 tsp cinnamon
ghee or coconut oil for frying

Make It Like So

Place all ingredients into your high speed blender or food processor and mix until smooth.
Melt 1 Tbsp of coconut oil or ghee into your pan. Using your ¼ cup or ½ cup measure (whatever size you like best), scoop the batter and pour onto your medium heat skillet.
Let cook until you see bubble throughout the pancake, and then flip. Cook for 2-3 minutes on the other side.
Serve with your favourite pancake toppings.

Notes
Optional Toppings
Sliced banana
Walnuts
Pecans
Shredded coconut
Ground goji berries
Ground flax seeds
Fresh fruit
Maple syrup
Honey
Ghee or coconut oil

One more extra little nugget for you with this recipe. I love maple syrup as much as the next Canadian, but it is also mighty sweet. I love melting together maple syrup or honey with either coconut oil or ghee. Bringing that fat in will further reduce effect on blood sugar, cut the sweetness and enhance the flavour. You know how I love extra fat in my breakfast!
http://www.meghantelpner.com/blog/the...

Here is the recipe from the package for almond flour pancakes.

Almond Pancakes

2 cups Bob's Red Mill® Almond Meal
1/2 tsp Sea Salt
1/2 tsp Baking Soda
2 tsp ground Cinnamon
1 cup mashed ripe Banana (from approximately 2 medium bananas)
3 eggs

Preheat a skillet to medium heat (350°F). In a small bowl, combine natural almond meal, sea salt, baking soda and cinnamon. In a separate large bowl, whisk together mashed bananas and eggs until thoroughly combined. Add dry ingredients to wet and mix well. Ladle 1/4 cup of batter for each pancake onto the preheated skillet. Cook for about 4 minutes and then flip, cooking an additional 4 - 5 minutes until no longer wet in the center. Serve immediately with maple syrup and sliced bananas, if desired. Makes 5 servings (10 pancakes).

Farfalle with Pancetta and Ricotta



Ingredients
1 Lb Botticelli Farfalle Pasta
3 Tbsp Botticelli EV Olive Oil
3 Cloves garlic, chopped
4 Oz Pancetta
1 - 24 Oz Jar Botticelli Tomato & Basil Sauce
1/2 Cup Pasta water
Pinch salt
3 Basil leaves
Parmigiano Cheese
1/2 Cup Ricotta

Directions/Steps
In a large saute pan, add the oil on medium heat. Once it gets hot.

Ads the garlic and sauté until golden brown, about 30 seconds.

Add the pancetta and sauté for 3-5 minutes.

Add the jar of the Botticelli Tomato and Basil sauce and stir 1-2 minutes and bring everything to a simmer.

Add the torn basil leaves and add salt and pepper to taste.

Let the sauce cook for about 10 minutes. If the sauce gets dry add 1/2 cup of pasta water.

Add the Botticelli Farfalle pasta cooked Al Dente and stir. Turn off the heat and add the grated cheese while stirring and allow the residual heat of the pan melt the cheese.

Add the Ricotta, mix and serve.

- See more at: http://cookingwithnonna.com/italian-c...

Great Northern Bean Vegetable Soup



Prep Time: 15 Min
Cook Time: 40 Min
Serves: 4

Ingredients

2 tablespoons olive oil

2 celery stalks, chopped (approximately ½ cup)

1 medium onion, chopped (approximately ¾ cup)

½ teaspoon kosher salt

2 garlic cloves, finely chopped

½ teaspoon dried thyme

½ teaspoon dried basil

¼ teaspoon ground black pepper

2 large carrots, peeled and cut into ¼” thick half moons (approximately 1 cup)

1 large red potato, peeled and cut into ½” dice (approximately 1 cup)

1 bay leaf

5 cups low-sodium vegetable (or chicken) broth, divided

1 can or pouch (15.5 ounces) organic Green Valley Great Northern Beans, drained and rinsed

1 tablespoon chopped fresh basil

1 ½ cups cooked pasta such as elbow macaroni or ditalini

Steps

Heat the olive oil in a 4–5 quart saucepan over medium heat until hot.

Add the celery, onions and ½ teaspoon kosher salt and sauté until soft but not brown, 4–6 minutes.

Add the garlic, dried thyme, dried basil and ground black pepper; sauté until fragrant, 1 minute.

Add the carrots, potatoes and bay leaf, stirring to incorporate.

Add 2 cups of the broth, partially cover, and simmer until the vegetables are just barely tender, 10–20 minutes.

Add the great northern beans and the remaining 3 cups of broth.

Bring to a boil then reduce the heat to low and simmer, partially covered, for 10 minutes to meld the flavors.

Stir in the fresh basil and taste, adding more salt and pepper if needed.

To serve, place ¼ cup cooked pasta in each soup bowl then ladle in the soup, Garnish with a drizzle of olive oil, if desired. Serve hot.

Serve with bread or a simple grilled meat for a heartier meal.

Make ahead: Without the pasta, the soup will keep refrigerated 3–4 days and frozen up to 3 months.

http://welcometogreenvalley.com/recip...

I remember learning about protein combining, to enhance nutrients, i think, of dishes. The bean/pasta soup reminded me of that, leading me to wonder if that is why the pasta is in the soup. For myself, i'm not much on pasta in my soups (or anywhere else) but the rest of the soup looks great. I Iike the herbs used with the beans, too. I think the only herb i've ever used with beans is sage or a bay leaf.

The idea of protein combining has been proving false.
The book Diet for a Small Planet---Frances Moore Lappé started the notion.
She has since recanted the idea.

Here is a good article on protein combining myth.
https://www.forksoverknives.com/the-m...

I didn't know that. Thanks. *sigh* I'm thinking of all the work/time i spent trying to create solid recipes using that idea. What a waste of my time.

I am sure they were healthy so not a total loss deb. Science marches on.

I saw the author on Book TV.
She was on a few times. She looks amazing! A great advertisement for vegetarian eating.

Here are a few of her talks on Book TV
https://www.c-span.org/search/?search...

Alias, good point about the healthy aspects. However, frankly, they were insipid in taste & this may account for my family's iffy opinion of healthy foods. I remembered that Lappe was not a dietician but forgot that she was a sociologist. She does still look good, though. Interesting.

Creamy Shells and Cheese with Chicken and Broccoli

Enjoy comfort food with hearty shells and cheese with chicken and broccoli for a quick homemade version of mac and cheese from food blogger Jenna Weber from the Fresh Tastes blog.

Ingredients

8 oz shell pasta
12 oz broccoli florets
8 oz cooked chicken breast, chopped into bite-sized pieces
2 tbsp flour
2 tbsp butter
2 cups milk
10 oz freshly grated sharp cheddar cheese
½ tsp dry mustard
big pinch of garlic salt
big pinch of black pepper

Directions

1- Bring the pasta to a boil in a large pot until tender. While the pasta is cooking, steam broccoli in the microwave by zapping it for 2 minutes, stirring halfway through. The broccoli should be bright green and just slightly tender.

2- Drain the pasta and set aside. Set the steamed broccoli aside as well.

3- In a large heavy-bottomed pot, melt the butter over medium heat. Add the flour and stir continuously until the mixture is slightly lighter than the color of peanut butter. This is called a roux and it’s used to thicken the cheese sauce.

4- Slowly pour in the milk, whisking while you pour. Continue whisking until no lumps of roux are left. Stir continuously for about five minutes, until sauce thickens. Add the cheese, dry mustard, a big pinch of garlic salt and pepper. Keep stirring until all the cheese melts.

5- Add the steamed broccoli and chopped chicken to the cheese sauce. Stir well. Add the cooked pasta and mix until well combined and heated through. Season again with more garlic salt and pepper and serve!

Yield: 4 servings

http://www.pbs.org/food/fresh-tastes/...

Looks good :)

I love mac & cheese. I would probably try this without the chicken.

I was thinking the same thing, Alias. In fact, lately when i see recipes with chicken in it, i imagine it without the meat. Usually it sounds better to me. I think i must be turned off poultry at present.

I was reminded of this earlier in the week when i saw a TV ad for chicken on a pizza. I've tried that twice and will never again. I get it, they want to make it healthier but no thank you!

madrano wrote:I was reminded of this earlier in the week when i saw a TV ad for chicken on a pizza. I've tried that twice and will never again. I get it, they want to make it healthier but no thank you! "

For me, when I think healthy I don't think of meat.
Load that pizza up with veggies !

Good point, Alias.

I thought this was interesting because it's made in a slow cooker. Though you can make it in the oven, too.

Personally I love onion and would add a lot more .


Melt-In-Your-Mouth Meat Loaf

Ingredients

2 eggs
3/4 cup milk
Enjoy the silky smooth goodness of Silk Unsweetened A
2/3 cup seasoned bread crumbs
2 teaspoons dried minced onion
1 teaspoon salt
1/2 teaspoon rubbed sage
1/2 cup sliced fresh mushrooms
1 1/2 pounds ground beef
1/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce

Directions

Prep
15 m

Cook
5 h 15 m

Ready In
5 h 40 m

Combine eggs, milk, bread crumbs, onion, salt, sage, and mushrooms in a large bowl. Crumble ground beef over mixture and stir well to combine. Shape into a round loaf; place in a 5-quart slow cooker. Cover and cook on Low until a meat thermometer reads 160 degrees F (71 degrees C), 5 to 6 hours.

Whisk ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl; spoon sauce over meat loaf. Return to slow cooker and cook on Low until heated through, about 15 minutes. Let stand 10 minutes before cutting.



See link for video
http://allrecipes.com/video/3779/melt...

**** can also cook for 1 hour at 350 in an oven

After the video for this version another video came up
called Chef John's Prison-Style Meatloaf
I like that it is less meat.
I've used the milk idea in my meat loaf. Though I use white sandwich bread crumbled up not bread crumbs and soak that in milk.
Here is the video
http://allrecipes.com/video/4659/chef...

Chicken Florentine in Marinara Sauce



----Ingredients

1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry
1/2 cup ricotta cheese
3 Tbsp. chopped, drained sun-dried tomatoes packed in oil
6 boneless, skinless chicken breast halves, pounded thin (about 1-3/4 lbs.)
1 Tbsp. Bertolli® Classico™ Olive Oil
1 jar Bertolli® Five Cheese with Asiago & Fontina Cheeses Sauce



---Directions

Combine spinach, ricotta and sun-dried tomatoes in medium bowl. Season chicken, if desired, with salt and ground black pepper. Evenly top each chicken breast half with spinach mixture; roll up and secure with wooden toothpicks.

Heat Olive Oil In large nonstick skillet over medium-high heat and brown chicken. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low and simmer covered 12 minutes or until chicken is thoroughly cooked. Serve, if desired, with hot cooked pasta or rice.

http://www.villabertolli.com/recipes/...

I made something similar last week. I used bow tie pasta, portobello mushrooms and a very big onion.

Mushroom Stroganoff

Ingredients

3 tablespoons unsalted butter
1 shallot, minced
2 garlic cloves, minced
1/2 pound shiitake (cremini or oyster mushrooms), sliced
1/4 cup, plus 2 tablespoons, crème fraîche or sour cream
1 tablespoon, plus 1 1/2 teaspoons, balsamic vinegar
Splash of heavy cream
1/2 teaspoon dried tarragon
1/2 teaspoon ground pepper
Pinch freshly grated nutmeg
Salt (I added about 1 teaspoon)
8 ounces egg noodles
Italian parsley

Directions

In a medium saucepan, set over medium heat, melt the tablespoons of butter. When the butter has melted, add the shallot and cook until translucent, about 3 minutes. Next, add the garlic cloves, shiitake mushrooms, crème fraîche, splash of heavy cream, balsamic vinegar, tarragon, nutmeg, pepper and pinch of salt. Give it a good mix and then cover the pot to cook for 5-7 minutes, until the mushrooms are softened. Note: If you're using sour cream, cook the mushroom mixture at a lower temperature, as sour cream has the tendency to curdle when cooked at high temperatures. Salt and pepper to taste (I added an additional 3/4 of a teaspoon of salt and an additional pinch of pepper).

Meanwhile, bring a medium pot of salted water to a boil. Pour in the egg noodles and cook per the instructions (I found the 7 minute recommendation too long - mine were done at the 5-minute mark.) Drain and serve with the mushroom stroganoff; garnish with a sprinkling of Italian parsley.

Yield: 2 servings
http://www.pbs.org/food/fresh-tastes/...

If you live in the South, you know all about grits. Here is a simple recipe to be used as a side dish at any meal.

Baked Cheese Grits

Ingredients

4 cups water
3 tablespoons butter
3/4 teaspoon salt
1 cup quick-cooking grits
1 cup (packed) coarsely grated extra-sharp cheddar cheese
1/2 cup (packed) coarsely grated Monterey Jack cheese
1/2 cup whole milk
2 large eggs

Preparation

Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Bring 4 cups water, butter, and salt to boil in heavy medium saucepan. Gradually whisk in grits. Reduce heat to medium; cook until mixture thickens slightly, stirring often, about 8 minutes. Remove from heat. Add both cheeses; stir until melted. Season with pepper and more salt, if desired. Whisk milk and eggs in small bowl. Gradually whisk mixture into grits.

Pour cheese grits into prepared dish. Bake until grits feel firm to touch in center (grits will still be soft), about 1 hour. Let stand 10 minutes and serve. (serves 6)

Yum, i do love grits! That photo has me eager to try the dish but we don't have an oven here. At motels in the south grits are offered for breakfast. Indeed, you can almost tell you've crossed the Mason Dixon line by whether or not grits is served.

Alias, i had no idea meatloaf could be cooked in a crock pot. I want to try that because i miss my meatloaf more than anything else i used to cook. I'll keep you posted.

I've never used milk in my meatloaf and only have one meatball recipe which calls for it. I know many people use it in their meats, though. My sauce for meatloaf is similar to the recipe above but we use a can of tomato sauce instead of the ketchup.

We had stroganoff last week but it didn't look nearly as good as this one. My sister made it for us. It tasted fine but had no herbs, which i think would have made a big difference.

So many good recipes! Love meatloaf but especially when it is cold.

Jill wrote: "If you live in the South, you know all about grits. Here is a simple recipe to be used as a side dish at any meal.

Baked Cheese Grits.."

I had grits once when I was visiting in Florida. Though I don't think they looked as awesome as the pic you posted !

Speaking of grits always reminds me of the movie My Cousin Vinny. Love that movie!
Here is the scene --My Cousin Vinny- Grits
https://www.youtube.com/watch?v=pWC0s...

Good scene. Most grits don't look as good as in the above photo. This is probably due to the baking (not to mention the lovely cheese!) Usually they are served boiled with butter, salt & pepper. That used to be my favorite until i had Shrimp & Grits. We found that dish in New Orleans & i head toward that restaurant every visit now. Yum.

Lentils with Roasted Beets and Carrots



Ingredients

2 1/2 cups French lentils (also called Puy lentils)
About 1 dozen (1 large bunch) medium-small carrots, with their tops on
About 1 dozen (2 large bunches) medium-small beets
2 tbsp. olive oil
1/2 cup chopped fresh herbs (whatever you have on hand: basil, chives, or parsley)
1/2 cup chopped carrot tops
Grated zest of one organic lemon
1/2 cup feta cheese
For Eggless Aioli:
1/2 cup olive oil
2 cloves garlic
Fresh-squeezed juice of one large lemon (about 1/4 cup)
1/2 tsp. salt

Directions

Remove the leafy tops from the carrots and beets. Reserve the carrot tops. (Beet greens can also be kept as they are extremely nutritious and delicious). Wash and scrub the carrots and beets, removing any soil, leaving their skins on. Place the whole carrots and beets in a large French oven or enamelled iron pot and mix in the 2 tbsp. olive oil, fully coating the vegetables in oil.

In a 375 F oven, roast the vegetables for about 30 to 45 minutes, until tender when pierced with a fork. If you wish, once the beet are cool enough to handle, you can remove the skins from the beets by gently rubbing them off with your fingers.

Meanwhile, rinse the lentils and check them for small pebbles, then place them in a medium saucepan. Cover them with water and bring to a boil.

Simmer on medium heat, uncovered, for about 30 to 40 minutes, until tender but not falling apart or turning mushy. (Add water if necessary through the cooking). Drain the lentils and place them in a large shallow serving bowl.

In a blender or food processor, puree the garlic, lemon juice, and salt to make the aioli. Add the olive oil and puree until thick and opaque and no chunks of garlic remain. Pour this mixture over the lentils. Add the chopped carrot tops, chopped herbs, and grated lemon zest and toss it all together. Season with a bit of salt and pepper if you wish.

Place the roasted carrots and beets on top, then crumble the feta all around. Serve warm or cold.

Yield: 6-8 servings

http://www.pbs.org/food/kitchen-vigne...

Trader Joe's has beets that are already cook. They also have lentils also cooked. They come vacuumed packed bags. So they last a long time in the refrigerator. Months.

Anyway with these items I think this might be a nice quick meal to make !

Savoy Cabbage, Blood Orange, and Avocado Salad



Ingredients

1/2 head medium-large savoy cabbage (about 4 cups sliced)
1/4 head small red cabbage (about 1 cup sliced)
1 firm but ripe avocado, cubed
1 blood orange, peeled and finely chopped
1/2 cup cilantro leaves
1/4 cup of dry currants (or raisins)

For the Dressing:
1/4 cup olive oil
2 tsp dijon mustard
1 Tbsp lemon juice
1 Tbsp honey
1 clove garlic, minced
1/2 tsp salt
1/4 tsp pepper
For the Optional Add-Ons:
Grated carrots, crumbled goat cheese, toasted nuts or sunflower seeds

Directions

Slice the cabbages as finely as you can. Add all the ingredients and toss together, gently so as not to squash the avocado pieces.

Place all the dressing ingredients in a small lidded jar and shake vigorously. Pour over salad and toss.

Taste and adjust salt and pepper, as needed. Sometimes, I like to splash a dash of apple cider vinegar at this stage if the salad needs a bit more oomph. Serve.

Yield: 8-10 servings

http://www.pbs.org/food/kitchen-vigne...

I am not a cilantro fan, so I would just leave that out or add parsley in its place.

Maple-Crusted Salmon

A spicy sweet rub tops salmon fillets that are broiled then drizzled with maple syrup to create a caramelized crust for a dinner ready in under 10 minutes.

Serves: 4 servings

Ingredients

1 tablespoon chile powder
1 tablespoon paprika
2 teaspoons raw brown sugar
½ teaspoon kosher salt
1½ pounds skinless salmon fillets, cut into 4 portions
3 tablespoons pure maple syrup

Instructions

Preheat your oven to broil. Line a rimmed baking sheet with aluminum foil and spray with cooking spray.

In a small bowl, mix together the chili powder, paprika, sugar, and salt

Generously sprinkle the chili powder mixture evenly over the tops of the salmon fillets.

Place the salmon on the prepared baking sheet and broil for 6-9 minutes, depending on how thick your fillets are and how crispy you prefer the crust.

Remove the salmon from the oven and brush the maple syrup over the tops to coat the spice rub. Return to the oven and broil for an additional 1-2 minutes until the maple syrup is bubbling and has formed a crust. Serve immediately.



http://www.foodiecrush.com/maple-crus...

Tomato Spinach Chicken Spaghetti



Total Time: 30 minutes

Yield: 4 servings

1/4 cup sun-dried tomatoes, chopped, drained of oil
2 tablespoons olive oil, drained from sun-dried tomatoes
1/2 pound chicken boneless, skinless (preferably, boneless skinless thighs), chopped
salt
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
4 roma tomatoes, chopped
1/4 cup fresh basil leaves, chopped
8 oz fresh spinach
3 garlic cloves, chopped
6 oz spaghetti or angel hair pasta Coupons
(OPTIONAL) 3 tablespoons high quality olive oil or oil from the sun-dried tomatoes jar

Instructions

Add chopped sun-dried tomatoes and 2 tablespoons of olive oil, drained from sun-dried tomatoes, to a large skillet, on medium-low heat. Add chopped chicken (I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well), red pepper flakes, and salt over all of the ingredients in the skillet, and cook on medium heat until chicken is cooked through and no longer pink, about 5 minutes.

Add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic to the skillet with chicken, cook on medium heat about 3- 5 minutes until spinach wilts just a little, and tomatoes release some of their juices. Remove from heat. Taste, and add more salt to taste, if needed. Cover with lid and keep off heat.

Cook pasta according to package instructions, until al dente. Drain, and add cooked and drained pasta to the skillet with the chicken and vegetables. Reheat on low heat, mix everything well, add more seasonings (salt and pepper), if desired. Remove from heat.
At this point, when the pasta and vegetables are off heat, you can add more high quality olive oil, which is really tasty. Or you can add more olive oil from the jar from the sun-dried tomatoes.

http://juliasalbum.com/2016/07/tomato...

Smashed Chickpea Avocado Salad Sandwich with Cranberries + Lemon



INCREDIBLE vegetarian smashed avocado chickpea salad sandwich. No mayo necessary thanks to the creamy, ripe avocado. Cranberries and lemon give it a nice sweet tang too!

Ingredients

1 – 15 oz can chickpeas, rinsed and drained
1 large ripe avocado
2 teaspoon freshly squeezed lemon juice
1/4 cup dried cranberries
Freshly ground salt & pepper, to taste
OPTIONAL: 4 slices of your favorite whole grain bread (or gluten free)
Toppings: Arugula, red onion, or spinach

Instructions

In a medium bowl, smash chickpeas with a fork. Add in avocado and use fork to smash again until avocado is smooth, yet still contains a few chunky pieces. Stir in lemon juice and cranberries. Season with salt and pepper to taste. Place in refrigerator until ready to serve (best within 1-2 days).

When ready to serve, toast bread then spread 1/2 chickpea avocado salad over 1 slice. Top with arugula, red onion or spinach, if desired. Add other toasted slice on top, then cut in half and enjoy!

http://www.ambitiouskitchen.com/2015/...