Kickin’ it old school

January 10, 2017

Old school sho' nuff dinner, right here.

Old school sho’ nuff dinner, right here.

Because sometimes, you just want a throwback dinner.

And when you’re feeling throwback, there ain’t much more throwback than meat loaf, mashed potatoes and green peas.

Which is exactly what we had. Because, throwback.

I made my standard meatloaf, which involves a pound of ground beef, a panade of some bread crumbs or cracker crumbs with milk, some onion powder, garlic powder, seasoned salt, and an egg. Patted it out in a pie plate; I like a thin meat loaf, with more area of crispy outside to tender inside, because I like it that way.  Coated it down with ketchup, and into the oven it went.

Mashed potatoes were, well, mashed potatoes. With a little butter, a little sour cream, a little half and half. Mashed with the whisk attachment to my new immersion blender, which I dearly love, because you can take the little attachments off and throw them in the dishwasher, and that’s just a fine thing.

And the peas were peas. Steam ’em in the bag; dump ’em in a bowl, add butter. Eat.

The one thing which is significant about this dinner is that every bit of it was made toward a goal of repurposing the leftovers.

Meat Loaf: You’ll see this again in meat loaf sandwiches, because I have a big wheel of brie in the fridge, and meat loaf with brie is just pretty wonderful.

The green peas have already been made into green pea salad, with a mayo/sugar/lemon juice dressing, some bacon and some grated sharp cheddar.

The mashed potatoes will find their way either into potato cakes, or into another loaf of flax seed potato bread, as my current loaf’s supply of slices, carefully stashed in the freezer, is about to run out. And that’s some good bread.

And with any luck, none of THAT meal will get thrown out.

I’ve cooked a few odds and ends yesterday and today — a loaf of bacon and cheese buttermilk quick bread for breakfasts, made a batch of ricotta, made a batch of yogurt. Dinner tomorrow night is soup and some other kinda bread for church. The ricotta is for, I think maybe, some ricotta gnocchi maybe about Thursday night. That should be good in pesto cream sauce. And then we’ll be at the weekend again, and well, we’ll see what THAT might bring.

If you ‘n y’mama ‘n ’em have any good ideas for warm soups and stews and stuff, y’all let me know, OK?

 

 

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2 Responses to “Kickin’ it old school”

  1. Kath the Cook Says:

    Hi – here’s one kind of different. Must like root vegetables – a turnip wouldn’t go amiss here as well. best and happy new year – Kath the Cook

    Hearty Rutabaga, Carrot & Sausage Soup

    Bit of olive oil
    1 lb. smoked sausage
    1 large onion
    4-5 potatoes
    2 med rutabagas
    5-6 carrots
    8 cups liquid – mostly chicken broth
    ½ cup or so of half & half – to taste
    Thyme
    Salt & pepper to taste

    Heat olive oil – add vegetables and cook 5-10 minutes. Add liquid and bring to boil. Reduce heat and simmer until tender. Puree soup in blender or with stick blender. Brown pieces of sausage in another pan and set aside. Add half & half, thyme and salt & pepper to soup. Add sausage and heat thru. Serve and enjoy.

  2. kayatthekeyboard Says:

    Oooh. Sounds good. I just don’t think about cooking rutabagas much.


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