Holidays on the Side: Vegan Basic Meat Loaf Recipe – Mushroom Nut Loaf
I am a true blue foodie to the core. I learned how to cook in my 7th grade Home Economics class in Los Angeles. When I got home, I asked my mom if I could help with dinner. Mom didn’t like to cook because growing up in the fifties when my grandmother did all the cooking and only allowed mom to bake desserts. Dad commented Your mom had a recipe box which I quickly opened to find baking stuff. Marian where are the recipes for food? Mom shot a glance You know that my mom did not allow me to cook, but baking was okay. Their first Thanksgiving was a disaster! Mom did not let it thaw and did not remove the package of neck bones, liver, etc. She put it into the oven and after six hours removed it from the oven and it was raw. So, dad did most of the cooking and taught me how to cook. He bought the full Time Life Cuisine from Around the World series. I learned to cook, Greek/Mediterranean. Italian, Japanese, Cantonese, French you name it, I cooked it. I can remember the smells evaporating and infusing the sound of jazz with the sensual smells coming from the kitchen. Mom set the table, dad and my brother sat down with a knife in the left hand and fork in the right hand with the napkin tucked into their collars proclaiming…Where are we going tonight? How about you, do you have a favorite memory of cooking around the holidays? This is something that even meat lovers will enjoy! Bon Appétit!
Copyright © 2013 by Jazzybeatchick. All rights reserved.
Spicy Chickpea and Courgette Patties with Beetroot Hummus and Cucumber Mayonnaise | catching up with Homemade With Mess
Ok, so this is pretty much a falafel recipe, but as it is not your typical falafel and I have added a few sneaky extra’s to the mix I figured I couldn’t quite get away with calling it that. It also has a slightly more moist texture and a lovely assortment of different flavours that all work really well together. I have to admit this was a bit of use up recipe, we had very little food I the fridge and so I made the beetroot hummus to add a little colour to the dish, and what a welcome addition it was. I have to say I had eaten most of it before I even got round to cooking the patties, as it is very addictive!
I chose mayonnaise for the cucumber sauce, simply because I didn’t have crème fresh or yoghurt in the fridge, which I thought at the time would probably have worked better. I would however have been wrong about this, and I would definitely say that the mayonnaise is a much better alternative because it is a thicker consistency. Once you blend the cucumber it becomes quite watery and it thins out the mayonnaise perfectly so it is the as thick as a good yoghurt; however any thinner and it wouldn’t be as effective with this dish. Although if you fancy giving it a try with yoghurt I would be interested to find out the outcome.
For the patties
– 1 slice of slightly stale or bread – roughly torn
– 1 handful flat leaf parsley
– 5 spring onions – roughly chopped
– ½ courgette – grated
– 1 chilli – roughly chopped
– 1 large clove garlic – roughly chipped
– 110g chick peas – I had a 160g drained weight tin and I used the rest of the chick peas in the hummus
– ½ tsp cumin
– 1 tsp dried coriander
– ¼ tsp hot chilli powder
– 2 tbsp lemon juice
– Salt and pepper
– Oil – for frying
For the hummus
– 130g beetroot – peeled and cooked (not in vinegar)
– 50g chickpeas
– 1 tbsp tahini
– 1 tsp horseradish sauce
– 1 tbsp lemon juice
– 1 very small clove garlic
– Salt and pepper
For the cucumber mayonnaise
– ½ cucumber – inner seeded layer discarded and roughly chopped
– 1 tbsp lemon juice
– 1 tsp white wine vinegar
– 1 tsp dried mint
– 2 tbsp light mayonnaise
To make the patties, heat a saucepan with a splash of oil and fry the garlic and chilli’s for a couple of minutes, making sure they don’t burn by stirring regularly
Add the courgette and cook on a medium heat until all the moisture has disappeared
In the meantime blitz together the bread, parsley and the spring onions until you have coarse crumbs
Add the chick peas, spices and courgette mix to the blender and blitz again.
Remove the mixture from the blender, place in a bowl and stir in the lemon juice and seasoning.
Bring the mixture together with your hands and shape into 4 flattish balls.
Place the patties on a plate and put in the fridge to chill and firm up for 20-30 minutes
While the patties are chilling, make the hummus by simply blending all the ingredients together and seasoning to taste
To make the cucumber mayonnaise, follow the same pattern as a lot of this recipe and simply place in a blender and whiz until smooth.
Both the mayonnaise and the hummus can be set aside or chilled until you are ready to serve
Heat a frying pan with about 5mm of oil to a high temperature
Fry the patties for three minutes on each side and serve with some vegetable rice or couscous, fresh salad and the hummus.
Drizzle over the dressing and enjoy
Unlike my sister and perhaps more like the rest of us out there I use canned pumpkin when I need some cooked pumpkin.
I’m not about to buy a pumpkin, roast it and purée it for the cup I needed in this cake recipe.
I don’t even feel bad about it.
I’d rather spend my time decorating for Fall.
So today I did both.
3 Large Eggs
Large Can O Pumpkin Puree
1 Golden Butter Cake Mix
12oz Evaporated Milk
1 2 teaspoon Salt
1 Cup Sugar
4 TSP Pumpkin Pie Spice
3/4 Cup of Butter
1 cup of Toasted Walnuts
conchiglioni with ricotta, sun-dried tomatoes and olives
20 finest conchiglioni
450g ricotta cheese
12 black olives, chopped
6 sun-dried tomatoes, chopped
1 clove garlic, chopped
1tbsp chopped fresh parsley
1 small chilli, chopped
1tbsp chopped fresh dill
4 big tomatoes, chopped and cooked for a sauce
Cook the conchiglioni until al dente. Mix ricotta cheese with dried tomatoes, chilli, garlic, olives, parsley. Season with salt and pepper. Fill the shells with the equal amounts of ricotta mixture. Pour the tomato sauce into the baking dish then place the shells, filled side up and place into the oven for 10 min. Sprinkle with fresh dill.
We can’t do it all, but we do a lot…here’s just a slice
When I volunteered at the girls school a couple of years back I baked a “knock off” and they turned out ok. They tasted good but they weren’t as pretty as the real thing.
These are Lucy’s favorite flavor combination and we have to make birthday treats for school, this is what we do.
Black and white cupcakes with cream filling
Buy the mix if you’re in a hurry like me. It’s moister and faster. I like the help from that little Doughboy whenever I can get it.
I picked up these cupcake papers and they are adorable. I also got a new piper cause my other one was missing pieces.
We filled’ em with whipped cream, we went in from the top because of the wrappers. Last time I made them I squirted from the bottom. Lucy frosted the top and sprinkled with them with mini chocolate chips.
They taste as good as they look and everyone loved them…everyone. It’s a black and white thing!
Check out Terry Irving’s New Paranormal Thriller,
who wants life to be tidy when you can have more fun making a mess??!
If I was to tell you I had this for breakfast would anyone thing I was weird? I have crazy cravings at breakfast time, when everyone else it eating cereal or toast I enjoy a good bowl of soup, chilli, lasagne or the like; I basically crave something really savoury. My usual breakfast before work is leftover dinner from the night before of cheese on toast; the thought of a great savoury meal is the only thing that gets me up in the morning. While the weekdays involve something quick (I value the extra minutes in bed), the weekend give me a bit more time to cook up a breakfast storm. This was my first breakfast back from Ibiza, as I just craved something filling, tasty and fun to make. But breakfast aside, this would also make a great lunch, dinner with some chunky chips, or even enjoyed as a lunchbox snack cold.
You Want the recipe> Got to
Marinated BBQ Lamb Loin Chops with Milk Soaked New Potatoe
sJuly 14, 2013 · by homemadewithmess ·
Ok, so we may not have a garden but that still didn’t stop us soaking up the sunshine, stoaking up the coals and enjoying the best of British food and weather. Although we live in a flat, we back onto a really beautiful park and so this weekend it was great to take advantage of that and have our 2nd BBQ of the summer (the first being on a beautiful beach in Devon.)
If any of you follow me on Twitter you will have seen that I spent the day yesterday at an amazing foodies festival, to say I was beside myself is an understatement. I was in my absolute element and we spent a good seven hours browsing food stalls, tasting numerous delights, having lessons in wine tasting, mixing up cocktails and watching fabulous demonstrations from the professional chef’s. I actually got my inspiration for this BBQ dish from one of these chef’s, who cooked a delicious lamb loin on the BBQ and served it with new potatoes in milk and a celeriac sauce. Unfortunately we only had a mini BBQ (and could only find the loin chops), but we still really enjoyed these with a crunchy salad; and I have to say we also pigged out on burgers and chicken wings, which I will be posting the recipe for in the next few days. I have to say that I had never heard of potatoes cook in milk before but they were a revelation; soft and silky in texture, yet with a lovely crispy skin and a bbq smokiness to them. So next time you dust out your grill and coals, branch out a little from your standard burgers and sausages, you will be surprised how many amazing different combinations you can cook up!
Makes 4 lamb chops
– 2 cloves garlic – minced
– 1 large handful mint – chopped
– 1 sprig rosemary – stalks removed and finely chopped
– 1 dsp raspberry jam
– 1 tbsp olive oil
– ½ tbsp. spoon red wine vinegar
– 4 large lamb loin chops
For the new potatoes
– 12 new potatoes – peeled and boiled until just cooked
– Grated nutmeg
– Salt and pepper
Mix together the marinade ingredients
Coat the lamb chops in the mixture and leave to marinade for at least 2 hours, overnight is best though
To make the potatoes, once they are cooked simply soak them in milk so they are just covered and stir in the nutmeg and salt and pepper
Leave these to soak for the same period as the lamb, again the longer the better
When it comes to cooking, put the potatoes on the grill ten minutes before the lamb so you can serve them crispy, and when you turn them just dip them back into the milk to keep them moist.
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An old Cherokee is teaching his grandson about life. “A fight is going on inside me,” he said to the boy.
“It is a terrible fight and it is between two wolves. One is evil – he is anger, envy, sorrow, regret, greed, arrogance, self-pity, guilt, resentment, inferiority, lies, false pride, superiority, and ego.” He continued, “The other is good – he is joy, peace, love, hope, serenity, humility, kindness, benevolence, empathy, generosity, truth, compassion, and faith. The same fight is going on inside you – and inside every other person, too.”
The grandson thought about it for a minute and then asked his grandfather, “Which wolf will win?”
The old Cherokee simply replied, “The one you feed.”
Today, more than ever, you have a multitude of negativity competing for your attention; television showing commercials of how you can’t be happy without their newest products, news media telling about the doom and gloom of the world, the internet and the drama of what is social media, talk radio, and personal acquaintances. Everything you take in effects the way you perceive the world. You become the average of the input you take in and the people you spend your time with.
Believe it or not, that’s good news. All of that information you take in is in your control. You can control the amount (if any) of negative television you take in. You can control the destructive news you absorb. You can control the radio station you listen to. You can even determine who you spend your time with. There’s an easy way to select who or what gets your attention. After spending time with that person or doing that activity ask yourself, “Do I feel drained or do I feel energized?” If it drains you…….DON’T WASTE YOUR TIME WITH IT. If you feel energized, it’s probably adding value to your life and making you better.
One of my mentors, Darren Hardy, puts it like this. Your mind is an empty glass. When you fill it with dirty water that is the lens you see the world through. The only thing you can see is negativity, doom and gloom. When you begin to pour clean water into it, the dirty water begins to overflow and leave the glass. Soon, if enough clean clear water is poured into the glass container, it will flush out all the murky water and you will be left with a glass of clean beautiful water, and that how you will see the world.
Are you taking in more clean water that dirty?
Which wolf are you feeding?
I heard a speaker by the name of Steve Lacy give an analogy comparing people and what happens to them when they are squeezed. Let me explained what I mean by being squeezed. The squeeze is any pressure or adversity that a person feels that reveals what is on the inside. Whoever the person is and their TRUE attitude towards life is exposed.
If you take an orange and squeeze it, of course you get orange juice. If you take a lemon and squeeze it, obviously you get lemon juice. The difference in the juice is the orange juice is sweet and the lemon juice is bitter. If the lemon is painted orange and appears visually to be an orange and is even hung on an orange tree, guess what, it’s still a lemon.
When the new so called orange is squeezed, it’s still lemon juice that comes out. No matter how it’s disgusted or what it does to try to be different on the outside, when pressure is applied, lemon juice still comes out.
Two guys are driving down the road. Someone pulls out in front of their car forcing the driver to swerve and stomp on the breaks. The driver of the car starts cursing the other car and making obscene hand gestures. The passenger asked the driver why he was so mad and acting crazy. The angry driver told him it was the other cars fault. He was angry only because of the actions of the other driver. If he wouldn’t have pulled out in front of him, he wouldn’t have become enraged. What was coming out was lemon juice!
The driver like many people blamed the squeeze. He blamed the pressure for the way he acted. But the pressure wasn’t the problem. The squeeze only revealed what was on the inside. How do you respond when you are pressured? Does lemon juice come out or is it something better. Do you respond with kindness, love, patience, and professionalism? Do you answer back with class and style? Or is what comes out bitter?
It’s not just some of us who are squeezed. Everyone WILL go through it. Ancient scripture says that the best person who ever lived was also squeezed. He also felt the pressure of society. He was beaten, stripped of his clothes, mocked, taunted, spit on and ultimately tortured. Do you know how he responded? ………. “Father forgive them. They know not what they do.”
When you are squeezed what kind of juice comes out? Are you a lemon or an orange?
June 6, 2013 · by homemadewithmess · in Fish, Food, Italian, Main Course, Photography, Salmon, Thai. ·
I love gnocchi yet I have rarely made it before, I think I have made it once but I guess it can’t have been that great as it wasn’t memorable. This receipt however, I will remember and it was sooooo tasty. It really adds something when you add herbs and parmesan to it, because you turn what could be something quite bland and doughy into a lovely soft little flavoursome treat. My one word of advice would be to make them as small as I describe below, I made mine pretty big and they do swell slightly when you cook them.
You may find that this is a large quantity for 2 people, but make it anyway as you can always have another meal from it the next day, or even freeze them for the future!
Do oysters sneeze beneath the seas,
or wiggle to and fro,
or sulk, or smile, or dance awhile
…how can we ever know?
Do oysters yawn when roused at dawn,
and do they ever weep,
and can we tell, when, in its shell,
an oyster is asleep?
Mussels in chilli tomato sauce
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, crushed
3 small red and green chillies, deseeded, finely chopped
1 tablespoon tomato paste
1kg tomatoes, finely chopped
1 lemon, rind finely grated, juiced
2 teaspoons caster sugar
1/2 cup dry white wine
1.5kg mussels, beards removed
1/2 cup flat-leaf parsley leaves, roughly chopped
Tagliatelle to serve
Heat oil in a large, deep saucepan over medium heat. Add onion, garlic and chilli. Cook, stirring, for 3 minutes or until onion is soft. Add tomato paste and cook for 1 minute.
Add tomato, lemon rind, lemon juice, sugar and wine to pan. Stir until well combined. Increase heat to high. Bring sauce to the boil. Reduce heat to medium. Simmer, uncovered, for 8 to 10 minutes or until thick. Season with salt and pepper.
Add mussels to sauce. Cover and cook, shaking pan occasionally, for 3 to 5 minutes or until mussel shells open. Discard unopened shells. Ladle sauce and mussels into bowls. Sprinkle with parsley. Serve with pasta.
One of my favorite and quick appetizers to make is deviled eggs. You can make them for lunch and have them all to yourself or share them at a family picnic (I usually do the first).
1/4 cup miracle whip
Hard boil eggs and cool (you can always double or triple the recipe if you’d like)
Slice eggs in half and take out yolks placing in a bowl.
Mix yolks, miracle whip and mustard together.
Take mixture and fill the egg white halves.
Sprinkle halves with salt, pepper, paprika and garlic salt.
Serve and enjoy!
- The Devil’s Deviled Eggs (pamsfoodcourt.wordpress.com)
- Beet deviled eggs aka Beetroot devilled eggs for Easter brunch (nami-nami.blogspot.com)
- Deviled Eggs with Pickled Onion (foodies4mmc.com)
It hit me during endless work training courses; you know the ones, you go round the room and all have to say something interesting about yourself, or give away your crazy hobbies; well these made me realise that I actually have very little interesting to say (how depressing!). I have numerous loves; my friends, my family, my food (and wine) and my memories, but doesn’t everybody??
So I have decided to make these things that I love into a hobby, to make them interesting for others, and to give me something more to talk meaningful about on my next training day!
And that is my story of how I became a blogger, short and simple, just like me!
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