Category: Recipes

Beef, Main Dishes, Recipes

Mini Meatloaf

Sarah

I’ve said it before, and I’ll say it again… I love meatloaf! I know, I know. It’s not really a girly food and it’s kinda 1950ish. But I’ve loved it since I was a child [I think!], and I still enjoy it now.

Meatloaf was especially great when colored ketchup was on the market. Anyone else remember that? I thought the purple kind was just the best! It was fun making art with dinner. 🙂 Heinz… if you’re reading this… bring back my colored ketchup! Please and thank you!

Anyways… after a moment of mourning for my beloved ketchup, back to our regularly scheduled programming.

I think meatloaf gets too much of a bad rap for being lumpy and flavorless. If you fall into that camp, then this meatloaf solves all your problems! My family recipe of meatloaf is made in muffin cups, which alleviates the long cooking times and difficult cutting of many of the Mini Meatloaves :)traditional “loaf” meatloaves. It’s small size is handy for a lunchbox or for freezing leftovers. And lumpy or loafy? Not at all! But meat muffins doesn’t  have the same ring as “mini meatloaf,” now does it? And flavorless? Not on your life! This meatloaf has your typical salt and pepper–celery salt, garlic salt, and freshly ground black pepper, mind you, as well as savory sage [in the summer use fresh sage! mmm], tangy Worcestershire sauce, and sharp mustard. There is no lack of flavor in this meatloaf! So put your fears aside and whip up a quick batch of meatloaf for dinner. You’ll be glad you did!

 

Mini Meatloaves

  • Servings: 4
  • Print

[from Mom]

Ingredients:

  • 1 egg
  • 1 cup [whole wheat] bread crumbs
  • 1 1/4 cup [skim] milk
  • 1 pound ground beef
  • 1/4 cup onion, minced
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon sage
  • 1 tablespoon Worcestershire sauce

Directions:

Preheat oven to 350 degrees. In a large mixing bowl, beat egg. Add bread crumbs and milk, then mix. Then add remaining ingredients and mix well with your hands. Don’t be afraid to get dirty, just wash your hands afterwards! 🙂

Scoop using 1/3 cup measuring cup into a 12 cup muffin tin. Bake for about 30-40 minutes or until cooked thoroughly. Top with ketchup and enjoy!

Question of the Day: What foods do you miss from your childhood? [Sadly though from googling the colored ketchup I learned it was made from 2000-2006… I wasn’t exactly a child then…]

Bars, Desserts, Recipes

Monkey Bars

Sarah

monkey bars - banana bars spiced with cinnamon & with a bit of chocolate because... CHOCOLATE! via thepajamachef.comSo, I often wind up receiving a lot of free magazine subscriptions via deals I find on Money Saving Mom. Some of the magazines aren’t exactly my type of reading material–not that anything is wrong with mags like Woman’s Day, but its target audience is a tad bit older than me… BUT it is always fun to get “real mail” and not just bills, and there are always recipes in these women’s mags! I found this recipe in a recent copy of Women’s Day and had the perfect occasion to make them for a Flying Monkey theme party at my husband’s office, honoring his boss on her last day before she left for a new position elsewhere.

These Monkey Bars, unlike the grade school playground staple, are basically a glorified banana bread… but that does not diminish their delightfulness! Everyone loved how flavorful they were–sweet bananas spiced with cinnamon and enriched by mini chocolate chips. They are best enjoyed warm with a glass of milk, but are equally tasty as a healthy lunch treat!

Monkey Bars [from Woman’s Day]

Ingredients:

  • 1 2/3 cup mashed ripe bananas [directions say this was about 5, for me it was about 4]
  • 3/4 cup light brown sugar, packed
  • 1/4 cup canola oil
  • 1/4 cup skim milk
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 3/4 cup whole wheat flour
  • 1 cup mini chocolate chips

Directions:

Heat oven to 350 degrees. Grease a 15 x 10 x 1/2 inch pan OR a 9 x 13 pan with cooking spray. Stir together mashed bananas, sugar, oil, milk, eggs, vanilla, baking soda, and cinnamon in a large bowl until fully combined. Fold in flour until just combined, stir in 1/2 cup of the chocolate chips. Spread mixture into pan and sprinkle remaining chocolate chips on top. Bake about 15-20 minutes for the 15 x 10 x 1/2 inch pan or about 40-45 minutes for the 9 x 13 inch pan or until cooked through. Cool in the pan on a wire rack and cut in squares to serve.

Click here for the printable version: Monkey Bars

Question of the Day: What magazines do you love? I personally am [newly] obsessed with the Food Network magazine! It is great! But I’d love other suggestions. 🙂

Main Dishes, Recipes, Sandwiches and Wraps

Mediterranean Tuna Salad

Sarah

Tuna is one of those foods that I’ve always been iffy on. Occasionally a tuna sandwich would call my name, but most of the time I’d steer clear. Consequently, when perusing a new cookbook, Ellie Krieger’s So Easy, I was a little surprised to find that this tuna salad sounded good to me. And not only did it sound good, it was good! So delicious in fact that I think it will become one of my regular lunch options. With just four ingredients [and theMediterranean Tuna Salad from Ellie Krieger's cookbook So Easy tuna], it couldn’t be simpler either. The flavors, inspired by the Mediterranean region, are simply incredible. With the light essence of lemon coupled with fresh, refreshing parsley and the tang of a red onion, you’ll be thinking about your lunch box all morning long!

Mediterranean Tuna Salad [from Ellie Krieger’s So Easy]

Ingredients:

  • 2 6-ounce cans chunk light tuna in water, drained
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup red onion, diced
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grated lemon zest
  • freshly ground black pepper
  • salt

Directions:

In a medium bowl, combine all ingredients, mixing together well and seasoning with salt and pepper to taste. Serve atop a salad with all your favorite fixings, in a wrap or sandwich with lettuce and tomato, with crackers, etc. The possibilities are endless! Serves 4.

Click here for the printable version: Mediterranean Tuna Salad

Question of the Day: What are some foods that you’ve come to love over the years?

Main Dishes, Recipes, Tofu

Balsamic-Honey Couscous Salad

Sarah

couscous saladSo, last Monday, January 10th, I began training for my second marathon. I’m running the Cleveland Marathon on May 15th [eeeek!]. I ran my first marathon, the Cincinnati Flying Pig, in May 2008 with a time of 4:07:27. While it was a great experience, I definitely have room for improvement. Over winter break, I worked hard on putting together a training schedule that would work with my schedule and provide me with challenging workouts so that I can run my best in May. I also made a few nutritional goals to help power me through to a great race.

  1. Cut out soda during my training week. My training schedule has me working out Monday-Saturday. I love Diet Coke and though I am not a huge soda drinker [usually I will drink a can 4-5 times/week], I know it’s not good for me. It’s easy for me to replace water with soda and to ensure that I drink enough water everyday, I decided to cut out soda during the week. After my long run on Saturdays [and on Sundays] I can drink some soda–provided I get enough water first! I used to do this during cross country and track seasons in high school and college and found it helpful.
  2. Eat protein at lunch. It can be really easy for me to just eat a lot of carbs for lunch [pasta or a bagel, anyone?] or to just eat a lot of side dishes. Consequently, I have resolved to make one special lunch entree each week that contains protein. So far, I have enjoyed new varieties of tuna and egg salad that I hope to post soon!
  3. Eat more veggies. I love eating fruit and I like eating veggies. But it’s easy for me to eat a lot of fruit because it’s sweet–I’ll even eat it as dessert sometimes. Veggies though? Not so much. You can only eat so many raw carrots. So I’ve decided to make our Mondays meatless! Yes, I know I’m jumping on the meatless Monday bandwagon pretty late, but eating a meatless meal one day per week is a) not that hard; b) forcing me to be a bit more creative; and c) pretty tasty. Here’s the latest!

bowl of couscousThis Balsamic-Honey Couscous Salad is a great main dish for a lighter weeknight meal or a quick side dish that is nice enough for company. I love how bright and flavorful it turned out. The dressing definitely makes the salad go from bland to a-m-azing! Although I used broccoli and a pepper/onion mix, any vegetables could really be used, so pick and choose amongst your favorites. Tofu is a suggested addition to this salad and really does make it very filling; even my meat-lover of a husband agreed with that! Enjoy!

Balsamic-Honey Couscous Salad [a Pajama Chef original]

Ingredients:

  • 1 cup whole wheat coucous
  • 2 cups broccoli, chopped
  • 10 ounces frozen chopped peppers and onions [or fresh–all the peppers at the store looked blah so I used frozen]
  • 1 pound tofu, optional
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1/2 tablespoon balsamic vinegar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon sesame seeds
  • 1/8 teaspoon red chili flakes

Directions:

If desired, begin by cooking the tofu. I like using Emily’s method at the Daily Garnish. Then, steam the broccoli and peppers/onion mix over medium heat for about 3-5 minutes or until crisp-tender. Finally, prepare couscous according to package directions [usually combine 2 cups of water and  1 cup of couscous; bring it all to a boil and cook for about 5 minutes or until water absorbs]. Place all ingredients in a large bowl and gently toss to combine.

Meanwhile, prepare the dressing. Stir together olive oil, honey, and balsamic vinegar in a small bowl. Add the garlic, sesame, and chili flakes and whisk until emulsified.

Pour dressing into couscous and veggies in a slow steady stream, and then toss once more until dressing is fully incorporated. Serve warm.

Click here for the printable version: Balsamic-Honey Couscous Salad

Question of the Day: What goals are you shooting for this year?

Main Dishes, Pasta, Recipes

Baked Rigatoni with Bechamel Sauce

Sarah

This Baked Rigatoni with Bechamel Sauce has been a family favorite for many years now. My mom first made this dish after watching an episode of Everyday Italian with Giada De Laurentiis. Now we’ve made it many a times and absolutely love the rich, creamy, cheesy pasta. Though the recipe seems a bit intimidating [bechamel sauce… what?], it’s really quite simple.Baked Rigatoni with Bechamel Sauce... a family favorite baked pasta made with turkey smoked sausage & fontina cheese!

Though we don’t make it exactly like Giada all of the time, our substitutions are few and equally tasty, usually adding a bit of health and cost benefits. We use turkey smoked sausage for the prosciutto, fat free half and half for the whole milk, and less butter than suggested. One area that I would not recommend a substitution is with the cheese. Yes, fontina is a little expensive… but it is without a doubt worth it. I’ve tried using mozzarella and the rich taste of the dish is lost with a milder cheese.

However you try this pasta, like Giada, like me, or in a new way, you’re sure to enjoy the rich, smooth, luscious taste of this fabulous baked pasta. But as a warning… it is highly addictive. Especially cold out of the fridge at odd hours of the day or night. Not that I know or anything though…

Baked Rigatoni with Bechamel Sauce

  • Servings: 12
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from Giada De Laurentiis

Ingredients:

  • 8 tablespoons unsalted butter
  • 1/2 cup + 2 tablespoons all-purpose flour
  • 1 quart half and half, at room temperature [really important to be at room temperature, it makes the sauce stellar!]
  • pinch of nutmeg
  • salt
  • freshly ground black pepper
  • 1 cup grated fontina, divided
  • 1/2 pound smoked turkey sausage, julienned
  • 1 pound dried rigatoni

Directions:

Preheat oven to 425 degrees and grease a 9×13 inch baking dish with cooking spray.

First, make the bechamel sauce. Melt the butter in the saucepan over medium heat. Whisk in the flour until smooth, approximately 2 minutes. Gradually add the half and half and stir constantly until the sauce is smooth and creamy. Reduce heat to a simmer and cook until sauce is thick enough to coat the back of a wooden spoon. This should take about 10-12 minutes. Remove from heat, then stir in nutmeg, 1/2 cup fontina, and smoked sausage. Season with salt and pepper. Set aside.

Meanwhile, bring a large pot of water to boil. Add the rigatoni and cook for about 5 minutes. The pasta will be cooking further in the oven so it’s important to make sure the inside is still slightly hard. Drain pasta and return to pot. Stir in bechamel sauce and mix well to coat. Pour mixture into prepared pan. Top with remaining fontina. Bake for 25 minutes or until bubbly and golden brown.

Can be made up to a day ahead, refrigerated, and then baked right before serving—just leave out at room temperature for about 15-20 minutes before baking or add a few minutes on to the baking time.

Question of the Day: What food do you sneak out of the fridge at odd hours?