loveliness in a loaf pan

Meatloaf. I love meatloaf. Not meat meatloaf, but meat(less)loaf.

I love slicing into it, topping it with extra sauce and then serving it alongside mashed potatoes with freshly snipped chives…

I love its texture and hardiness. Its down home simplicity. Its common ingredients…

Especially on fog enshrouded evenings…comfort food in spring I say, and healthy at that!

Meatloaf without the meat.

Try it.

You’ll never know ’till you do…

Mushroom meat(less)loaf

adapted from the silver palette

Print this recipe!

2 cups white beans

1/2 cup walnuts, ground

generous pinch of coarse salt

generous pinch of ground pepper

1 small onion, chopped

1/2 cup organic ketchup (no high fructose corn syrup here)

1/2 tsp. basil (dried or fresh)

1 cup old fashioned oats (not instant)

2 eggs

2 tbsp. parsley, chopped

4-6 ounces fresh mushrooms, sauteed till browned

1/2 tsp. oregano

1

Cook beans and drain. If using canned, drain and rinse. Mash beans with fork.

2

Slice and saute mushrooms until browned (saute in butter or olive oil)

3.eggsjpg

Add oatmeal, nuts, and eggs, to mashed beans, mix well.

4

5

Blend mixture with herbs, ketchup, mushrooms, onions, salt + pepper

6

Place mixture in a greased 9″ X 5″ X 2″  (or thereabouts…)loaf pan.

7

Top with red sauce. (recipe below)

Bake at 350 degrees for 50 minutes.

8

Red Sauce

1 small onion, finely chopped

1 tbsp.olive oil for sauteing

1 cup crushed tomatoes or diced

1 handful fresh spinach, kale or swiss chard, chopped

Saute onion in olive oil until browned.

Add chopped greens, saute until softened.

Add tomatoes.

Stir.

9

10

enjoy!

comfort food

Spring may be here, but warmer temperatures (and sunshine) are still fleeting…so what is one to do when wanting/needing warmth?

Cook.

Cook and eat.

Eat comfort food.

So that’s what I did. I prepared (and enjoyed) the fabulous fish pie from Jamie Oliver’s cookbook, The Naked Chef Takes Off. 

Be sure to gather and prep all ingredients first; a few are cooked at the same time, in the same pot…best to be organized, but don’t let this intimidate you – it’s so worth the effort!

Fabulous Fish Pie

print this recipe 

Recipe taken from The Naked Chef Takes Off, Jamie Oliver

ingrediants

5 large potatoes, peeled and diced into 1-inch squares

2 large eggs

2 large handfuls of fresh spinach

1 onion, finely chopped

1 carrot, halved and finely chopped

approximately 1 1/3 cups heavy cream

2 good handfuls of grated sharp cheddar or parmesan cheese (I used cheddar, haven’t tried it with parmesan)

juice of 1 lemon

1 heaped teaspoon of English mustard

1 large handful of flat-leaf parsley, finely chopped

1 lb. haddock, skin removed and sliced into strips

fresh nutmeg (optional)

lemon juice, spinach, parsley

Preheat oven to 450 F. Put the potatoes into salted boiling water and bring back to a boil for 2 minutes. Carefully add the eggs to the pot and cook for a further 8 – 10 minutes, until hard boiled, by which time the potatoes should also be cooked. At the same time, steam the spinach in a colander above the pan. This will only take a minute. When the spinach is done, remove from the colander and gently squeeze out any excess moisture. Then drain the potatoes in the colander. Remove the eggs, cool under cold water, then peel and quarter them. Place to one side.

onion + carrot

In a separate pan slowly fry the onion and carrot in a little olive oil for about 5 minutes,

pouring cream

then add the cream and bring just to a boil.

cheese, parsely, mustard

Remove from heat and add the cheese, lemon juice, mustard and parsley.

ingredients with fish

Put the spinach, fish and eggs into an appropriately sized earthenware dish and mix together, pouring over the creamy vegetable sauce.

potatoes over fish mix

The cooked potatoes should be drained and mashed. Mash with just a bit of olive oil, salt and pepper and even a dash of nutmeg, if you wish. Spread on top of the fish. Don’t bother piping it to make it look pretty – it’s a homely hearty thing.

baked

Place in the oven for about 25-30 minutes until the potatoes are golden.

serving

Serve with some nice greens or side salad.

enjoy

enjoy!