This particular dish doesn't require that much set-up, just make sure you have extra-time to bake it. Now that the weather is getting cooler at night time, I enjoy making warm dishes like this for the family. It has everything a growing boy like myself needs: Meat and cheese. And a couple of veggies for good measure. Check it out! 

Meatloaf  Pizza

Ingredients: (All are organic unless otherwise stated.)

(2) lb. of ground meat

(2) cups shredded mozzarella cheese

(1/2) cup seasoned bread crumbs

(1 1/2) cups of marinara sauce

A big man handful of French's French Fried Onions (definitely not organic, but frickin tasty)

(3) large tomatoes, thinly sliced 

(1) large green pepper, cut into medium sized pieces

Step 1:

Preheat your oven to 350 degrees. Get yourself a nice-sized pie pan, 10 inch is good. Mix the ground meat, 1/2 a cup of marinara sauce, bread crumbs,
 and whatever spices you deem necessary. I used oregano, black pepper, sea salt, and paprika. Spray down your pie pan with some sort of cooking spray to prevent the meat from sticking. Pop all of that in the oven for around  35 minutes, or until the  meatloaf part is cooked all the way through.

Step 2: While the meat is cooking, cut your green peppers and tomatoes into nice thin slices. When the meat is done, place them evenly across the top, put the rest of the marinara sauce on, and follow that up with the cheese and fried onions. Put the entire pan back in the oven for another 10 minutes, or until the cheese melts. Before putting all of the secondary ingredients on top, be sure to drain the fat from the pan so the end result isn't too greasy. In the above picture you can see the grease around the edge of the pan. Be careful not to do this, especially if you're watching your diet. Then again, if you're making this recipe, you probably aren't watching your diet too much.

That's it! This recipe is actually quite easy and the results are very tasty. If you have any different takes on this recipe, send me a picture and I will post it here. Have fun with this one. My daughter ate this up and got a nice dose of calcium in the process. 

Linguini + Meatballs w/ mushrooms and zucchini in a store bought vodka sauce.

 Ingredients:

(1) 16oz. jar of Whole Foods vodka sauce. Its actually quite tasty. 

(x) amount of spaghetti for x-amount of people eating. I used linguini instead, and way too much of it as well. As much as I cook, I was never good at figuring out how much pasta to use. Oh well.

(3) medium sized button mushrooms, cut into thin slices

(1) large zucchini, cut also into thin slices

(1/4) cup of seasoned breadcrumbs

(1) egg

(1/4) cup of milk

(1) lb. of ground meat (You can do this Swedish style and do half beef and half lamb, which is really tasty.) 

(1) Tbsp of olive oil 

some spices. I leave this part up to you. 

Step 1:

Put your water on the stove-top to start boiling. While that is happening, we can make some meatballs. Mix your milk, eggs, and breadcrumbs in a medium sized mixing bowl by hand. BY HAND! I'm just kidding, you can use an egg beater. At this point add whatever spices you deem necessary. I used tarragon, parsley, ground pepper, sea salt, and paprika. One teaspoon of each. Be creative here and add whatever you like.

Step 2:

Preheat your oven to 350 degrees. It is crucial to do this early. 

Step 3:

Mix in your ground meat, by hand, and then separate into little balls on an oven ready tray. Make the balls the size of...well...balls I guess. Be sure to spray your tray down with some non-stick spray first. Pop the meatballs in the oven for about 17-20 minutes. Use a timer.

Step 4: 

You should have a nice healthy boil by now. Throw in the pasta and let them do their thing. While that is happening, sauté the already cut zucchini and mushrooms for about 5 minutes. Once done add the entire jar of sauce to the pan. Simmer on low heat for a few. Don't let the sauce boil! If you do, the sauce starts to separate into its respective ingredients.

Step 5:

Add the finished meatballs to the sauce and viola! You got yourself a spicy meatball sauce. Try it. I dare you. 

 Coconut Salmon:

Ingredients: (All are organic unless otherwise stated. Buy local when you can.)

(2) Tbsp olive oil 

(1) yellow onion, finely chopped

(2) garlic cloves, VERY finely chopped 

(2) fresh chillies, chopped (keep the seeds. try to use low-mild peppers though. Unless you like your fish the equivalent temperature of the sun.)

(2) heaping tbsp of powdered ginger or (1) piece of fresh ginger finely grated 

(1) 8oz. can of coconut milk 

(1) teaspoon each of chili powder, ground tumeric, ground cumin, and ground coriander 

(4) 1.5 inch or thicker salmon steaks.

(1) tbsp of white wine vinegar 

Step 1:

Heat your oil in a medium sized pan. Add the onion, chillies, garlic, and ginger. Fry for about 5 minutes, or until tender.

Step 2:

Take the pan ingredients and add it to a food processor (or blender if you don't have one.) Add half the can of coconut milk and blend until smooth. Put that back into the pan used in step 1 and pour in the rest of milk and add the cumin. Cook on low, covered, for about 30 minutes. Be sure to stir it occasionally to prevent lumping.

Step 3:

Take your salmon steaks and place them on a tray. Now comes the chili paste. Combine the rest of your dry ingredients in a small bowl along with the white wine vinegar. Mix well and using your fingers rub over both sides of the fish. You may have to make more, but do not overcoat. Your fish will be hot as shit if you do. Let the fish sit at room temperature for about 10 minutes. While that is happening, preheat your broiler.

Step 4:

Broil your steaks for about 8-10 minutes on each side, less if you have the fish particularly close to the flame of the broiler. Use good judgement here. You don't want overcooked, dry salmon.

Step 5:

Once the fish is done, place over a bed of arugala or salad mix and pour generous amounts of the now excellent coconut sauce on top. DONE! Serve with rice and/or veggies and you're good to go. My daughter now not only has an affinity for curry, but for chili coconut sauce. She's awesome. 

Arugula + Italian Sausage Salad

 Ingredients:

(4) Mild to Hot Italian Sausages, medium sized

(2) 12oz. jars of fire-roasted red peppers

(1) can of cannelloni beans or kidney beans

(5) medium-sized mushrooms, sliced into nice pieces 

(1) 4 or 5 oz. container of parmesan cheese

(1) 4 or 5 oz. container of bleu cheese or gorgonzola. The gorgonzola will go quite well with the sausage. I used bleu because I like the way it taste.

a whole bunch of arugula, maybe like 5 or 6 big handfuls. I don't remember exactly how much I got at the store, but it was quite a bit.

enough salad mix for however many people you are serving. 

STEP 1:

    Cook your sausage however you prefer, I cooked mine on the stove because it was raining outside. Otherwise, it would have been on the grill because I like that smoky taste on my links, you know what I mean? Anyway, once they are cooked through and through, cut them into 1/4 to 1/2 inch pieces and set them aside.

STEP 2:

    Place a bed of our salad mix on each of your plates, as well as a healthy handful of arugula. Make sure you use enough of the arugula because it taste damn good and its good for you.

STEP 3:
    Drain your roasted red peppers and beans and sauté them on your stove or in a piece of foil on your grill. Be sure to use butter or a nice tasting cooking oil to really bring out the flavors of each. Add your pre-sliced mushrooms to the mix and cook them well.

STEP 4:

    Once everything is done, place equal portions of the pepper and bean mix over your salad. Sprinkle with your cheeses and add some crushed black pepper on top and booyah! A healthy salad for your family to enjoy. Below is a pic of the results:

This particular recipe comes with pictures! I finally put two-and-two together and realized that it helps to see a picture of the recipe you are trying to create. Anyway, here is an excellent recipe for some sweet/ spicy catfish I made on the grill the other day. This set-up is in line with many of the other recipes I have posted in that it involves a dry-rub that can be augmented as you see fit. Change it up a bit to get the taste you prefer. Hope you like it!:

Almost-Blackened Sweet and Spicy Catfish:

Ingredients:

(4) nicely-sized catfish fillets, maybe 1/2 inch to inch thick

Generous 1/3 cup olive oil or grapeseed oil 

(4) tablespoons of brown sugar

(4) tablespoons of course sea-salt

(4) tablespoons of black-pepper

(2) tablespoons of nutmeg 

a generous helping of some Cajun or blackened catfish seasoning. About a 1/4 cup 

Step 1:

     Combine all dry ingredients in a mixing bowl until mixed well. Set aside.

Step 2:

     Rinse the catfish under cold water and pat dry. Using your fingers, rub the fish using MOST of the rub on both sides. You can save a little of the rub to sprinkle over some shrimp or scallops to have along side the fish. (See picture below.)

Step 3:

     With a brush, spread the olive oil onto the fish on both sides, cover with plastic wrap and chill for at least an hour. While the fish is chillin', preheat your grill to a medium/ medium hot temp.

Step 4:

    Once you have the grill pre-heated and the fish is ready to be cooked, be sure to brush some oil onto your grill top just before placing it over the coals/ fire so that the fish does not stick and the flavor stays on the fillets.

Step 5:

    Grill the catfish for about 8-10 minutes on each side and viola! you have some family pleasing  fish that is not too hot and has a nice sweet kick. Above is a picture I took of the finished product. I cooked some potatoes, soy beans, sweet corn, red peppers on the stove-top and topped them with cheese as a side dish. Tasty. My daughter loved the fish and the cheesy potatoes and soy beans.

This recipe can be made a few hours in advance of company coming over and then thrown on a pre-heated grill for instant grillin love. Your friends and family will call you are a professional chef when they taste this fish. And you can just tell them "Yes...yes I am. Thanks for noticing.": 

Salmon: 

(1) Large fillet of salmon

3/4 cup of coarse sea-salt

1/2 cup of sugar

zest from (1) large lemon (save the actual lemon for the fish later)

a few fennel seeds to taste

Step 1:

Rinse and pat dry your salmon. Place fish on an appropriately sized pan and think about how good its gonna taste. Go ahead. Its okay to drool.

Step 2:

Combine all other ingredients in a medium bowl. Mix well and completely cover the fish with every bit of the sugar/salt mix. Its looks a little weird but trust me it will taste awesome later.

Step 3:

Cover tightly with plastic wrap and place in the fridge. Have a couple of beers because its still hot outside and wait for 2.5 to 3 hours.

Step 4:

Remove fish from fridge and rinse off all of the salt and sugar mix from the now dark fish flesh. It already looks good doesn't it? Either now or while your fish is in the fridge, pre-heat your grill to medium and throw the fish on for about 10-20 minutes, depending on thickness. Don't forget to brush some oil onto the grill before the fish so the fish don't stick. When you can easily flake away some meat from the fish with a fork, its done! Garnish with your left over lemon, cut into slices.

Veggies: 

 You'll need to cut up a couple of squash and zucchini into strips that are about an inch wide. You want them on the bigger side so they don't burn. Generously sprinkle salt and pepper on both sides of the veggies. Brush a half and half mixture of olive oil and toasted sesame oil over the veggies. Coat well. Place on your grill and grill for about 8-9 minutes per side, depending on the size of the pieces. Yummy Yummy.

Chicken w/ Tomatoes, Honey, and Wild Rice:

Ingredients: (All ingredients listed are organic.)

(3) or (4) medium sized full chicken legs.

(1) large can of diced tomatoes (or the equivalent in fresh tomatoes. Take your pick.)

(1) large can of green beans. 

1/2 lb. of medium sized mushrooms, quartered.

(2) teaspoons of butter.

(1) garlic clove, minced.

(1) yellow onion, diced.

(4) Tablespoons of honey, preferably some local stuff.

 1/4 cup of toasted sesame oil or some other nicely flavored cooking oil.

Pinch of ginger, salt and pepper to taste.

DIRECTIONS:

Step 1: Take your chicken, give it a good rinse and pat dry.

Step 2: Grab a large saucepan and heat up your butter, oil, and garlic over medium heat. Place the chicken pieces in the saucepan and lightly brown them over medium heat for about ten minutes.

Step 3: Once the chicken is good and brown on all sides, add the tomatoes, green beans, onions, and mushrooms to your saucepan. Keep on medium heat until the tomatoes begin to bubble. Then turn your heat down to medium-low and simmer all items for about 35-55 minutes, or until the chicken juices run clear. No one likes salmonella. Be sure to cover the saucepan during this process. Begin cooking your rice at this point so that it is fully cooked once you are ready to serve your dinner. Especially if it is wild or brown rice. It could take up to 50 minutes to cook that type of rice!

Step 4: After the chicken is thoroughly cooked, take the pieces out of the sauce pan and place them on a serving dish in your oven or microwave to keep warm. Now comes the fun part.

Step 5: Turn your heat under the saucepan that has all of the ingredients sans chicken up to medium high. SLOWLY add the honey and stir frequently. After that, stir in your ginger, salt, pepper, and whatever other spices you decide to use. Return to medium-low heat after about 5 minutes of heating and stirring.

Step 6: Return the chicken to the saucepan to heat up for serving. When ready to serve, pour the sauce you have created over the chicken pieces. All done!

If anyone tries this, let me know and I'll try whatever variations you come up with. Enjoy!

SARAH’S CRUST RECIPE
•    2 ½ cups all-purpose flour
•    ½  teaspoon salt
•    1 cup butter, chilled and diced
•    1/2 cup ice water
DIRECTIONS
1.    In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
2.    Half the pastry dough. Roll half of dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.  Fill with the apple pie filling….
3.    Roll out other half of dough.  Slice into strips for lattice work on top.

SARAH’S APPLE PIE
INGREDIENTS
•    1 recipe pastry for a 9 inch double crust pie
•    1/2 cup unsalted butter
•    3 tablespoons all-purpose flour
•    1/4 cup water
•    1/2 cup white sugar
•    1/2 cup packed brown sugar
•    8 Granny Smith apples - peeled, cored and sliced
DIRECTIONS
1.    Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2.    Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3.    Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Baked Tofu Fingers:

squeeze extra water from tofu (firm or x-rtra firm)

cut into long pieces

dip in fave sauce.  (Xaden likes sweet and sour)

put pieces onto a greased baking sheet and sprinkle with peanuts, seasame seeds, or what ever and bake on 400 for about 20 min or until crispy on the outside.

Xaden can't get enough of this yummy healthy snack.  Repeat, my 4 year old begs for tofu.

If any of you trty this recipe, let me know and I'll post whatever variations you have on it. An awesome treat for the ankle-biters. Thanks Mel!

Chicken and Spinach Alfredo Lasagna

 INGREDIENTS

    * 1 (8 ounce) package lasagna noodles
    * 3 cups heavy cream
    * 2 (10.75 ounce) cans condensed cream of mushroom soup
    * 1 cup grated Parmesan cheese
    * 1/4 cup butter
    * 1 tablespoon olive oil
    * 1/2 large onion, diced
    * 4 cloves garlic, sliced
    * 5 mushrooms, diced
    * 1 roasted chicken, shredded
    * salt and ground black pepper to taste
    * 1 cup ricotta cheese
    * 1 bunch fresh spinach, rinsed
    * 3 cups shredded mozzarella cheese

DIRECTIONS

   1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot
 of
lightly salted water to a boil. Cook lasagna noodles for 8 to 10
 minutes, or
until al dente. Drain, and rinse with cold water.
   2. In a saucepan over low heat, mix together heavy cream, cream of
mushroom soup, Parmesan cheese, and butter. Simmer, stirring
 frequently,
until well blended.
   3. Heat the olive oil in a skillet over medium heat. Cook and stir
 the
onion in olive oil until tender, then add garlic and mushrooms. Mix in
 the
chicken, and cook until heated through. Season with salt and pepper.
   4. Lightly coat the bottom of a 9x13 inch baking dish with enough of
 the
cream sauce mixture to coat. Layer with 1/3 of the lasagna noodles, 1/2
 cup
ricotta, 1/2 of the spinach, 1/2 the chicken mixture, and 1 cup
 mozzarella.
Top with 1/2 the cream sauce mixture, and repeat the layers. Place the
remaining noodles on top, and spread with remaining sauce.
   5. Bake 1 hour in the preheated oven, or until brown and bubbly. Top
 with
the remaining mozzarella, and continue baking until cheese is melted
 and
lightly browned.