"We Don't Like Ketchup" Meatloaf

I know it might seem strange, but I don't like ketchup. It seems pointless to me. It masks the taste of the food you are eating and it contains a TON of sodium. Since I don't eat it, my kids have never acquired a taste for it. This is a problem when things like a traditional meatloaf is presented to them. So started my quest for a ketchup-less meatloaf. This is sooooo moist and flavorful! My kids eat it like they have won the lottery. Even if you like ketchup, this would make a nice alternative to the meatloaf you already make. Enjoy!

Whisk together:

• ½ cup bread crumbs (I make my own with bread heels - you need approximately 2)
• 1 cup milk
• 1 egg
• 1 Tbsp Worcestershire sauce
• 1 palm garlic salt (approximately 1 tsp.)
• 1 palm pepper
• 1 palm salt
• 2 chopped garlic cloves

Add the mixture to 1¼ lbs of ground beef. Mix well. You can use your hands. That freaks me out so I use a spoon... it works just as well.

Put meat into a glass bread pan. Bake as follows:

 

• Cover with foil and bake at 350° for 1 hour and 15 minutes
• REMOVE FOIL and continue to bake at 400° for 30 minutes
• Bake at 500° for 5 minutes

Meat is done when the internal temperature is at least 160°. Let the loaf rest for at least 5 minutes before cutting. 

Cashew Cookie Hummus

Soak overnight:

• 1¼ cup pitted dates
• ½ water

Combine in a food processor:

• Dates & the water they soaked in
• 1½ cups chickpeas (drained & rinsed)
• 1 Tbsp + 1 tsp vanilla extract
• ¼ cup cashew butter (I make my own)
• 2 Tbsp oats

Blend until smooth. Serve with organic thin wheat crackers or on a spoon. (Let me know what else you try this on... I bet the options are endless!) My kids are besides themselves with glee right now. Who knew I could get them to eat hummus?

Almond Vanilla Icing

Cream together:

• 1 cup butter (softened, not melted)
• 1 cup white Crisco

Add:

• 2 tsp vanilla extract
• 2 tsp almond extract
• ¼ cup milk

Slowly add: 

• 2 lbs powered sugar (1 bag)

Beat until creamy.

This frosting is great on my sugar cookies. I also use it to frost white cakes. It truly is the BEST white icing I've ever had. (I use natural food coloring when decorating cakes and cookies.)

**This originated from a friend's recipe... that I tweaked. I seem to tweak everything. I can't help myself. :)

Adam's Garlic Dill Tacos

• ¼ lbs ground beef
• 1 tsp dill
• ¼ tsp pepper
• ½ tsp salt (I use Kosher)
• 2 cloves garlic - grated

Mix seasonings into meat. Brown until thoroughly cooked. Drain before serving.


My husband and kids like to eat the meat with tortilla chips. We add sour cream and shredded cheese to the meat.

 

I eat mine as a taco. I use a low-carb, high fiber tortilla. I add a little sour cream, green salsa, red salsa, jalapenos, and mozzarella cheese (less calories and tastes great.)

What started as a way to satisfy my pregnancy cravings for dill, has turned into a family favorite. Enjoy!

Raspberry Teas (Cookies)

You will need:

• ½ cup finely chopped walnuts
• Raspberry Jam (Or another jam with a strong flavor. Cherry worked well, but strawberry doesn't.)

Cream until light and fluffy:

• ½ cup butter
• ½ cup shortening
• ½ cup powdered sugar
• ½ cup granulated sugar
• 1/8 tsp salt

Add:

• 1 egg yolk
• 1 tsp. vanilla extract

Mix well then add:

• 2¼ cups white flour

Divide dough into two parts. Place half in refrigerator and chill for several hours. (Or put it in the freezer and just keep an eye on it.) 

Divide the other half into 48 pieces. Roll into balls in the palms of your hands (or your children's hands). Roll the balls in the nuts.

Roll the chilled dough 1/8 inch thick on a well-floured cloth or surface. This dough is STICKY. Have plenty of flour on hand to work with it. Cut rolled dough with a 2 inch serrated cookie cutter. Place on an ungreased or parchment-lined cookie sheet.

Add ¼ tsp of jam to center of each flat cookie. Place balls on jam and press them gently. Make an indentation in the center of each ball with your (child's) finger. Place ¼ tsp of jam in the center of each ball.

Bake at 350° for 15 minutes or until delicately brown.    

These are so delicious! They are definitely worth the work. And it's a fun cookie to make with the kids. 

I am going to attempt to convert these to a bar cookie... stay tuned for details.

**This was a cookie that my grandmother made at Christmas time. I believe she found the recipe in The Chicago Tribune in the 1950s or 1960s. The original recipe says to use a thimble to make the indentations... how times have changed! How many of you have a thimble and have it handy enough to use in the kitchen while you bake?

Black Beans and Rice

Rice (I cook mine in a rice cooker for 54 minutes. You can cook the rice on the stovetop or bake it if you do not have one.):

• 1½ cups Brown Rice
• 1 cup water
• 1 cup chicken stock
• 2 cloves pressed garlic

While rice is cooking prepare the following vegetables:

• ½ large white onion – chopped
• 1½ jalapeño peppers – deveined, deseeded & chopped
• 7 – 8 campari tomatoes – chopped

Beans:

• In a large sauté pan, brown 2 cloves grated garlic in 2 Tbsp. of butter
• Add 2 cans Black Beans (drained and rinsed). Set burner to a medium–low heat.
• Add 1 cup frozen corn
• Add 2 tsp. Ground Cumin
• Add salt (I use Kosher salt) & pepper to taste
• Cover and heat through. Stir occasionally.

Add the rice and vegetables to the beans. Add 1 cup of chicken stock to mixture. Stir and cover. Stir occasionally until heated through. 

Serve alone or top with homemade salsa. Reheat in the microwave for 2 minutes on 50% for a quick, satisfying and healthy lunch.