Not Your Mother's Meatloaf

I've mentioned before that while my mother was no Julia Child in the kitchen, there were a few things that she made really well. One, as I've told you, was mashed potatoes, and another was meatloaf. Put these things together and it was a pretty darn good comfort food meal. I also used to look forward to making meatloaf and mustard sandwiches with the leftovers the next day. (Other people do this, right? This isn't some weird thing I did that I just admitted to on the internet?) So, when I took up being a vegetarian, meatloaf was one of the things I really did miss. I've tried a few different meatless loafs over the years, and there are many different ways to approach it. I think I like the lentil, brown rice base the best, but I'd need to experiment some more before I could say that for sure. (And yes, I have tried to make sandwiches from the leftovers. It's not quite the same.)
On Sunday night I was thinking of making a vegloaf, but it got too late and I really didn't have all the ingredients I needed. So I decided to take this task on last night. It really isn't a weeknight endeavor - especially since I worked late, had to go to the grocery store on the way home and needed to get on my bike for at least an hour as well. But, my grand plan was to get the pan in the oven and hop on my trainer, since it needed to cook for an hour anyway. I did follow through on this plan, but once again, we were eating dinner at 10:30. There are versions that use crumbled up veggie burgers, which would be far less time consuming.
I took a recipe and messed around with the ingredients, since there are many variations on a theme when it comes to the vegloaf. Feel free to mess around with this one yourself. The important thing is to have something that binds it together so you don't end up with a pile of mush. This one uses eggs, but for a vegan version, I noticed a lot of recipes used quick cooking oats. I may try that next time.

Lentil Loaf
1 1/4 cups lentils (brown or green)
1 small to medium chopped onion
1/2 cup shredded carrot
1/2 cup chopped red bell pepper
1/4 cup wheat germ
1/2 cup cooked brown rice (I used a little more)
3/4 cup bread crumbs
1/4 cup chopped walnuts
3 small eggs
1/4 cup shredded cheddar cheese (optional - this was a last minute addition. I thought the mixture looked a little soupy and thought some cheese might help.)
1 14 oz can tomato sauce
1 tblspn olive oil
1 tspn dried thyme
1 tblspn mustard
1 pinch cayenne pepper
salt to taste

1. Measure the lentils into a saucepan and fill with enough water to cover them by at least an inch. Make sure you use a big enough pan because they will get bigger. Bring to a boil , and then simmer until tender, about 40 minutes.
2. Cook the rice at the same time the lentils are cooking.
3. Preheat the oven to 375. Grease an 8x4 loaf pan.
4. In a mixing bowl combine the onion, carrot, bell pepper and wheat germ. In another bowl mash up the cooked lentils, then add to the veggies, and mix in the rice, bread crumbs, walnuts, eggs, cheese, 1/2 the can of tomato sauce, olive oil and spices.
5. Spoon the mixture into the loaf pan and cover with remaining tomato sauce. (You may not need to use all the remaining sauce.)
6. Bake for 45-60 minutes, until cooked through and brown on top. (I cooked for 50 minutes, turned the oven off and let it sit in the oven for at least another 20 minutes. )Cool slightly before slicing and servings

Potato Leek Soup

I'm guessing that most people don't get super excited at the prospect of eating Potato Leek Soup. It probably doesn't sound that appetizing. Maybe it's the word "leek". Something about it just doesn't say "yummy". A lot of folks don't even know what a leek is, in my experience. It's in the onion family, yet milder than a yellow onion, and looks like a giant scallion. If you were to eat Potato Leek Soup cold, it's actually a French dish called "Vissychoise". That sounds a little more elegant than "leek".

This soup is tasty, comforting, and nutritious. Leeks are a good source of iron, vitamin C, and folic acid. It really only calls for about 4-5 ingredients in it's most basic form. Most traditional recipes call for cream, but I rarely put any dairy in it. It's creamy enough without it. I've tried several different recipes, but here's the one I used tonight:

Potato Leek Soup
1 tblsp olive oil
2 leeks, white and light green parts only, sliced into 1/4 inch rings, and washed
1 medium to large yellow onion, chopped
1 clove garlic, minced
2 large Russet or Yukon Gold potatoes, peeled and cut into half-inch cubes
4 cups of veggie broth (I like to use the No-chicken broth for this, since it is not tomato based)
a couple of pinches of dried rosemary or 2-3 tspns fresh
salt and pepper

1. Heat 4 qt saucepan and add oil
2. Sautee leeks, onions and 1/2 tspn salt in oil for about 5 minutes on medium heat
3. Add garlic. Sautee another minute.
4. Add broth, potatoes and rosemary if using dried
5. Bring to a boil, then simmer for 20 minutes or so, until potatoes are tender.
6. Put the soup into a blender, or use an immersion blender and puree. If you're using fresh rosemary, you would add it here. If you were using cream, you'd put the soup back in the pot and mix it in now. Sprinkle with fresh ground pepper.

Cranberry Pepper Jelly Snacks

I've often admired the little jars of interesting jellies in Whole Foods and in country stores, but shy away from them because I'm afraid to spend $9 only to have jar of apricot blueberry jelly go to waste in my fridge when I have no idea what to do with it. But a couple weeks ago, feeling a little frivilous as the autumn air was going to my head, I decided to splurge on a jar of cranberry pepper jelly. And, believe it or not, I've already used up the whole thing! I got into a routine of making little cheese and cracker snacks that are quite tasty. My favorite combo is whole grain crackers, with a smear of the jelly and a piece of cheddar cheese on top. But, it works quite well with goat cheese too. I got so excited by this that I also bought a jar of apple pepper jelly, but we haven't enjoyed that quite as much, and I'm not sure of it's fate. I will probably use some more of it, but not with the same fervor as the cranberry.

I also took to using it as a condiment on my Tofurky sandwich wraps and it was a nice addition. I'm thinking that it could be incorporated into a cheese and cracker appetizer at a party by taking a log of soft cheese and pouring some of the jelly over it, so guests could spread it onto crackers. It reminded me that several years ago, I used to do something similar, but made my own jelly concoction by mixing marmalade with pepper relish. Anyway, if you like cheese and crackers, you should definitely try it!

Banana Chocolate Chip Muffins

Cooking freestyle is the way I like to roll. I may look at recipes for ideas, but then I enjoy messing around with them or combining a couple of different recipes for the same dish, taking certain elements from each and adding my own twists. I don't typically measure unless it seems critical. This is why baking makes me crazy. I am in panic mode the whole time worried that I am going to totally mess up a recipe, wasting time and a bunch of ingredients, because I am 16 granules of sugar short because I didn't quite level off the measuring cup. God forbid I reach for the baking SODA, only to find out I only have POWDER, and I've already got a mess of eggs, butter and brown sugar ungracefully mixed together in a bowl, so I need surge forward, baking soda or not.

And speaking of mess, I usually make a pretty big one when attempting to bake. Cleaning up the flour tornado that seemed to have passed through my kitchen, and getting the goop off the wire beaters is laborious. Then, there's the whole cooling process that I need to be patient about so I don't lose half the banana bread (for example) because it's still stuck to the bottom of the pan, and then have to try to squish it back together. I also worry every time I'm greasing a pan since I'm usually trying to use something that's not aerosol or made of lard, so I'm never sure my substitute greaser is going to do the job. I find the whole process exhausting, really.

On a positive note, there is something appealing about the scientific side of baking. Perhaps if I took the time to understand it better, I might enjoy it. I've erroneously thought this about football though, too. The major difference I can see with baking, however, is at the end of a couple of hours, I have a tasty treat to enjoy. With football, I'd only be left with the feeling that I just wasted many hours of my life that I can't get back.

Last week, I was left with four very ripe bananas, and already had plenty of frozen bananas to use for smoothies, so something had to be done. I ended up making a banana bread AND banana chocolate chip muffins. If you had tried either of these, you'd probably be able to tell that I am fond of chocolate and banana together. I added chocolate chips to the bread as well, and was a bit heavy handed. I found I like making muffins because they don't take long to cook, and they are cute.

I got this particular recipe from my friend, Kathy. I think the actual recipe calls for more all purpose flour than whole wheat but I flipped it, because that's what Kathy does. I consulted my friend Sallie about this, since she used to work at a bakery. She told me you can substitute whole wheat flour for all purpose. It will just be more dense and a little drier.

Banana Chocolate Chip Muffins
1/2 c all purpose flour
1 c whole wheat flour
1/4 cup wheat germ
1 tspn ground flax (optional)
2 tspns baking powder
1/4 tspn salt
2 ripe bananas, mashed
2 large eggs, beaten
1/2 c packed brown sugar
1/3 c canola oil
1/3 c 1% lowfat milk (I used soy milk)
1 tspn vanilla
1/2 c mini chocolate chips

1. Pre-heat oven to 350 degrees
2. Lightly oil 12 muffin cups
3. Whisk together both flours wheat germ, baking powder and salt in a large bowl.
4. Combine the eggs, sugar, oil milk and vanilla in a medium size bowl.
5. Pour the wet mix into the dry mix. Fold together and add chocolate chips.
6. Pour evenly into muffin cups.
7. Bake for 20 minutes.
8. Let cool on cooling rack for 10 minutes before taking the muffins out.

Stuffed Acorn Squash

Yesterday was Part 2 of the cyclocross clinic I am attending. While being frustrated at my inability to dismount and remount my bike in anything close to a graceful manner, I rolled over some crunchy leaves in the field we were practicing in. A wave of excitement ran through me as I had the realization - it's almost autumn! During my moment of glee, I nearly forgot how appalling I looked getting off and on my bike, and how fearful I am of trying this in an actual race situation. But no matter what the outcome of my performance, I'm pretty sure I'll enjoy 'cross as it has at least one hugely redeeming quality since it happens in the Fall.

Fall is one of the primary benefits of living in New England, and I know it ranks up there as many people's favorite season. Let's take a moment to consider what it is that makes Fall so great. The weather in early Fall is perfect. It's warm and sunny and dry, not hot and humid. We can start pulling out our sweaters as the nights become cooler. It's perfect running weather. It smells good as the air gets a bit crisp and the leaves start falling to the ground. The scene of cheery orange, red and yellow leaves against the backdrop of a blue, or even a grey sky is quite beautiful. There's lots of yummy things associated with Fall. It's apple and maple syrup season. The squashes harvested this time of year are colorful and delicious. Kale and swiss chard are still abound. Basically, Fall appeals to all the senses. It feels, looks, tastes, and smells good. Hmm. I missed one - hearing. There must be something about fall that sounds good too. Marching bands at football games?

Anyway, this stimuli is probably what makes me feel so alive in the Fall. I think there's also present for me an element of nostalgia. It's reminiscent of the days of being young when all these things were signs of the beginning of the school year. I always enjoyed school so I associate the sights and smells of fall with the first couple of months of meeting new teachers, being reunited with friends and starting new classes.

So, when I got up this morning, I knew it was time. I went straight to Whole Foods and bought an acorn squash. On the menu tonight: Acorn squash stuffed with a cous cous and vegetable mixture; a salad with mesclun greens, toasted walnuts and raisins with a Maple dijon vinaigrette; whole wheat crackers with cranberry pepper jelly and cheddar cheese; and, Field Roast brand Veggie Artisan smoked apple sage "sausages".

The stuff squash came out pretty bland, but I know what I did wrong. I forgot the salt and pepper on the squash itself when I baked it, and I added WAY too much cous cous (It's just like making pasta. I always make too much even though I know I am making too much. I can't seem to stop myself.)

The veggie sausages were good. They were pretty expensive relative to some of the brands (i.e. Tofurkey, St. Iyves), but the texture and flavor were very good. They had a couple other flavors I'd like to try. The jelly was by New England Cranberry and very tasty. I also put it on my Tofurkey sandwich I had for lunch. I'm not sure what else I'd do with it besides the cheese and cracker combo, but I'll try to think of something.

You can stuff and acorn squash with so many different rice or cous cous and veggie mixtures. I plan to mess around with it, but a basic recipe follows:

Stuffed Acorn Squash
1. In an oven preheated to 350 degrees, bake the acorn squashes. The squash should be cut in half (cut them horizontally which is opposite of the natural lines found on the squash). Scoop out the seeds and flesh with a spoon. These can be discarded. Rub the surface of the squash with some olive oil and sprinkle some salt and pepper on them. If they are fresh they will be soft in about 30 minutes.
2. Meanwhile, cook some rice or cous cous. I cooked the cous cous in veg broth instead of water to give it a bit of flavor. Sautee some veggies chopped up small: onions, yellow pepper, carrots, corn, kale or spinach. Chickpeas would be a good add in for some protein. You could also mix in a crumbled up veggie sausage. It just depends on weather you want the squash to be a main dish or a side dish. When the rice or cous cous is done and the veggies are cooked, mix them together.
3. Take the acorn squash out, stuff them, and put them back into the oven for a few more minutes to let it all heat up together.

Blueberry Cake

When we were in Acadia a couple of weeks ago, one of the simple little pleasures we got to take advantage of was spontaneous blueberry picking. Often, when we got off our bikes on the carriage roads to check out a view, or during a hike, we would happen upon blueberry bushes. It was nice to have a tasty little treat while out and about. I never got to do any picking more involved than that, but I observed some beautiful and large blueberries of others who had. I have yet to make the blueberry and goat cheese salad combo I've been meaning to make all summer, either. But for those of you who did go picking and froze your remains, here is a recipe you've got to try. My co-worker, Kim, brought some of this blueberry cake in to work one day this summer. I nearly melted all over my cubicle when I ate it, it was so yummy. As you know, I am not a baker, but I had to ask for this recipe. I thought for sure there was going to be some super secret ingredient in it, but it's pretty basic. If you do try it, can you bring me some?

Blueberry Cake
1/2 cup shortening
2 cups granulated sugar
3 eggs
3 1/2 cups flour
1/2 tspn salt
2 tspn baking powder
1 cup milk
3 cups blueberries, floured
1/2 cup brown sugar
1/3 cup flour
1/2 tspn cinnamon
1/4 cup butter

1. Cream together shortening and sugar. Add eggs, beating after each.
2. Combine 3 1/2 cups flour, salt and baking powder and add alternately with milk to creamed mixture.
3. Stir in blueberries and pour batter into a greased and floured 9X13 baking pan.
4. Mix brown sugar, 1/3 c flour, cinnamon, and butter, and sprinkle over batter.
5. Bake at 350 and check after 40-45 minutes. (I think "checking" means to stick a toothpick in it, and that gives you some indication as to it's readiness. I never have toothpicks, so often try to use a fork or something and I usually flub this up.)

Summer Veggie Wind Down/Summer Squash and Goat Cheese Pasta

Co-workers are still bringing in the occasional surplus tomato to offer out to anyone who wants it, but it's not like a couple of weeks ago when they were bringing in baskets of them. So, I am guessing the harvest is tapering. I didn't get to make it to a farmer's market this week either where I thought I might load up one more time on summer veggies. Therefore, I was forced to buy summer squash from Whole Foods tonight to get my fix.
Why didn't I grow a basil plant? It seems so easy and I could do it on my back deck, and pick some whenever I needed it, instead of buying a big batch and inevitably throw half of it away because it wilted before I could use it all. The littlest bunch of it was $2.99 at Whole Paycheck, and it didn't even look all that great. I decided to forego buying it, and instead, either try to hit a farmer's market this weekend, or maybe I'll get lucky and someone will bring some into work tomorrow.
The reason I need basil is to try this recipe my MOTHER passed onto me. I have to emphasize this because it is a big deal. Cooking is not my mother's favorite thing to do, and I believe she would eat in a restaurant every night of the week if she could. She has a repertoire of relatively simple dishes she rotates through, and she gets by, but when people reminisce about their moms having cookies coming out of the oven when they came home from school, or some special dish they made for Christmas Eve, I can't relate. She does make excellent mashed potatoes and a mean potato salad though. For her to actually seek out, make, and pass on a new recipe, and one which required her to purchase goat cheese, is something that piqued my attention. I plan to try it this weekend, but in the meantime, I thought it worthy of posting. (By the way, I don't think she would mind me revealing these things about her, especially since she is the only one who reads my blog.)

Pasta with Summer Squash, Basil and Goat Cheese
4 tblsp olive oil
7 small summer squash, thinly sliced
20ish fresh basil leaves, torn in half
Salt and pepper to taste
1 lb rigatoni (I'm thinking penne or ziti might be better. Rigatoni is just so big.)
1/4 cup fresh goat cheese, crumbled

1. In large skillet, over low heat, heat 3 tblsp of the olive oil. Add the squash and cook, stirring often, for 30 minutes or until the squash soaks up the oil and is not all watery. As the squash cooks, use a wooden spoon to mash it against the side of a pan. Stir in half of the basil leaves.
2. Meanwhile, cook pasta until al dente. Drain and put in serving bowl. Toss with remaining olive oil, salt and pepper to taste.
3. Tip the squash mixture into the pasta and toss gently. Top with goat cheese and remaining basil leaves.
Serves 4