Saturday, August 27, 2011

Meat Loaf


This was my first time actually making meat loaf. I was a little worried because I was making it for a dinner party, and I usually try to avoid making things for the first time when I'm having company. But I needed a side to go along with my chicken pesto pasta, garlic bread, and salad. It turned out to be delicious! The blended vegetables kept it very moist and full of flavor; its definitely a keeper. This recipe is from Alton Brown, from the Food Network.


Ingredients:

baking tray
parchment paper
meat loaf pan
6 ounces garlic-flavored croutons (or about 1 1/2 cups of Italian seasoned bread crumbs)
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion, roughly chopped
1 carrot, peeled and broken
3 whole cloves garlic
1/2 red bell pepper
32 ounces ground beef (about 2 pounds)
1/2 teaspoon kosher salt
1 egg

For the glaze:
1/2 cup ketchup
1 teaspoon ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey


1. Heat oven to 325 degrees F.

2. In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl.








3. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed.




4. Combine the vegetable mixture, ground beef with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing or overworking the meat. This will keep the meat moist and tender.

5. Line a baking tray with parchment paper. Parchment paper is very different from wax paper. I learned this the hard way.

6. Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. If you don't have a meat loaf pan, you can just mold the beef into a rectangular loaf or mound using your hands.




7.  Turn the meatloaf out of the pan onto the center of the baking tray (The pan is basically there to make the shape).



8. Place baking tray on top rack in the oven. Fill a large glass bowl halfway with warm water and place on the rack directly below the baking tray. The evaporating water will keep the meatloaf moist and prevent it from cracking.

8. Combine the ketchup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.




9. Bake for a total of 50-55 minutes.

10. Remove from oven, allow to slightly cool, and serve with any leftover glazing sauce. Enjoy!

Saturday, August 20, 2011

Dr. Z's Famous Banana Bread

Don't know what to do with your over-ripened bananas? DO NOT throw them away! This is a perfect recipe you can use to get rid of those almost-black-bananas, and its perfectly healthy. The more ripe a banana is, the sweeter it is.





Ingredients:

5 1/3 tbsp butter, melted
1 large egg
3/4 cup sugar
3-4 medium large ripe bananas
1 tsp vanilla extract (alcohol free or imitation vanilla extract)
1 1/2 cups flower (I use whole wheat flour)
1 tsp baking soda
pinch of salt

optional: chopped pecans or walnuts, raisins, chocolate chips, and/or coconut flakes, about 4-5 tablespoons each

1. Grease a bread loaf pan or a 9" x 13"baking dish.

2. Preheat oven to 350 degrees.

3.  Blend bananas in a food processor, or mush thoroughly using a fork.

4. Mix together the butter, egg, sugar, bananas, and vanilla extract.

5. Mix in the rest of the ingredients. I usually use pecans, chocolate chips, and coconut flakes. Mix well.




6. Pour into baking pan and bake for 45 minutes or until center comes out clean when checked with a knife.

7. Let it cool, cut, and enjoy!

I love eating it warm so the chocolate is gooey, so I warm-up my slice in the microwave before eating. Great with tea or coffee!











Saturday, August 13, 2011

Pineapple Dessert

Easiest dessert you will ever make, hands down.




Ingredients:

1 can crushed pineapple
1 packet halal pineapple jello (Ahmed or Laziz brand from local halal market)
1 can sweetened condensed milk
3 tbsp sour cream
whipped cream for garnish

1. Prepare jello, following directions on the box (Boil 2 cups of water, mix in jello packet, stirring frequently, pour in another dish, and let it set).

2. Once jello has set, mix with a whisk until it is broken into tiny pieces.

3. Strain the crushed pineapple, removing most of the syrup and juices. It is ok to leave a few drops for sweetness and flavor.

4. Mix jello, pineapple, 2/3 can sweetened condensed milk, and sour cream in serving dish.

5. Serve chilled. Top with whipped cream.




Saturday, August 6, 2011

Tomato Chicken Curry






Ingredients:

1 whole chicken, skinned and cut into small pieces,
5 large tomatoes
2 green chilies, thinly sliced
2 medium onions, finely diced
1 tsp cumin seeds
1 tsp coriander powder
1 tsp turmeric
1 tsp red chili powder
1 1/2 tsp salt
1 tbsp garlic paste
1 tbsp ginger paste
1/4 cup oil


1. Rinse chicken in strainer and let water drain.

2. Place tomatoes in a large pot and fill with water. Boil tomatoes for about 6-7 minutes, until skin starts to peel off. Once boiled, remove from hot water and cool in a bowl of ice water

3. Heat oil in another large pot. Add cumin and fry on medium for 2-3 minutes.

4. Add the garlic and ginger paste, and fry for 2-3 minutes. Stir frequently. If the paste starts to splatter, lower heat.

5. Add turmeric, red chili powder, and coriander powder, and fry for an additional 2-3 minutes while stirring frequently.

6. Add diced onions and sliced green chilies. Allow to fry until onions are translucent, about 5-6 minutes. Keep stirring occasionally.

7. Remove skin from tomatoes and blend in a blender.

8. Add chicken to the frying onion mixture and stir fry for about 2-3 minutes while stirring.

9. Add the tomato paste and cook on medium-high heat for about 10 minutes.

8. Add salt. Simmer for another 10 minutes, or until chicken is well cooked and tender.

9. Garnish with coriander and serve with rice or roti.