Justin & Meredith Winokur's Kitchen Cooking Notebook
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Meatloaf and corn -- back to top
I made meatloaf (or more correctly, meat loaflets) based on a few different recipes. I have never made meatloaf so I didn't really know what I was doing. I read a bunch of recipes and decided to base it on the one below but with lots more seasonings.
It is a bit strange since it uses oatmeal instead of bread crumbs. This is easier and saves having to make bread crumbs. Also, it is pretty healthy compared to bread crumbs.
Other than that, I also used some sriracha and a tablespoon of worcestershire (which almost every other recipe except this one calls for. Oh, and I cut it a bit to use only 2/3 lbs of beef.
It was pretty good. I made it into meat loaflets using a cupcake pan. Note to self, that I didn't need to cook it so long since it was smaller. I would do it again!
I also had corn which I just cooked with the husk in the oven for 30 minutes at 350.
Meatloaf ["Super Healthy"] (from A Small Snippet)
Local Copy -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 2091, 2012-07-04_111835
Crab, Corn and Tomato Salad -- back to top
We made a crab and corn salad. The salad was made up of the following. It is based on the recipe below too
The dressing was:
We also had roasted broccoli (30 min on ~425).
The corn salad was very, very good. Lots of flavor, especially from the basil. The sweetness of the honey and the corn was a nice contrast to the saltiness of the old bay in the dressing. Also, the canned crab was surprisingly acceptable (it was the nice cans that need to be refrigerated, not the crappy small ones).
Crab, Corn, and Tomato Salad with Lemon-Basil Dressing (from My recipes / Cooking Light[??])
Local Copy -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 6484, 2013-08-17_094927
BLT Corn Lettuce Wraps -- back to top
We made the same BLT wraps as we've done before. We followed the recipe pretty closely except that I grilled and cut the corn earlier in the week.
I actually kind of just eyeballed all of the spices. I also decided to interpret "chili" powder as "chile" powder and used a direct dried-chile powder. Of course, I decided to try to use Ghost Pepper flakes. Even opening in the bag and putting them in the grinder made me nearly choke to death from coughing and sneezing. So I went very light on it. Between the little bit of Ghost Pepper and the (extra) smoked paprika, it had a kick. Oh, and we also put some Franks Red Hot in there.
