All posts by Sonte

Meatless Salsa Meatloaf

I attended an Epicure presentation in the Summer of 2013; I bought a Starter set which included Poco Picante Salsa Mix and I have got to say, I use this stuff in a lot of things! First and foremost though, a sprinkle of this stuff in a bit of Plain Greek Yogurt is a great dip! But I digress.
I “Liked” Epicure Selections on Facebook and regularly get recipe ideas in my daily feed. The other day this Mini Meatless Mediterranean Meatloaf recipe came through my feed and since it was Meatless Monday, I thought I would give it a read. Of course I didn’t have Tzaziki Dip Mix in my pantry but it occurred to me that I had made a Mexican inspired Meatloaf in the past…

The long and short of it is that I used my Salsa mix in the recipe and was very pleased with the results. Oh, also, I didn’t have a can of lentils in the pantry…who buys lentils in a can? So I cooked up a cup of red lentils with half a chopped onion, a couple of cloves of minced garlic and a McCormick’s Vegetable Stock cube…all worked out in the end. To complete the Mexican Flare, I topped it with the above mentioned plain yogurt/Poco Picante Salsa Mix, a bit of chopped green pepper, tomato and red onion.

Now I have to admit, this would be pretty challenging to accomplish without a Food Processor; challenging, but not impossible. You would be required to mash the beans and lentils the old fashioned way- with a potato masher; the almonds would have to be ground by hand using a chef’s knife and cutting board but hey! You would have had a great arm workout at the end of it all!

Pretty delish if I do say so myself!

vegetarian, salsa, black beans, lentils
Lightly Spiced Salsa Meatless Meatloaf with Picante Topping

1 can (540 ml) Black Beans, rinsed and drained
*1 can (540ml) Lentils, rinsed and drained
1 cup cooked White or Brown Rice
1/2 cup Ground Almonds
1 Tablespoon Poco Picante Salsa Mix <- when I run out, I will use Adobo Seasoning
1 Tablespoon Olive Oil
1 Tablespoon Lime Juice

1 cup Plain Greek Yogurt
1 Tablespoon Picante Salsa Mix
2 strips of Green Pepper, diced
2 slices of Tomato, chopped
1/16 of a Red Onion, chopped

*if using dry lentils:
1 cup Lentils, rinsed and drained
2 cups water
1/2 Onion, chopped
2 cloves Garlic, minced
1 McCormick’s Vegetable Stock cube

Bring lentils, water, chopped onion, minced garlic and vegetable stock cube to a boil; reduce heat, cover and simmer for 20 minutes, stirring occasionally.

In a small bowl combine plain greek yogurt, salsa mix.
Place in fridge and allow flavours to meld while preparing the meatless meatloaf.
Chop/dice green pepper, tomato and red onion; set aside.

Preheat oven to 375F.
Lightly spray an 8″x4″ Loaf Pan; set aside.
Or lightly spray 6 4″ Ramekins; set aside.

In a food processor, pulse lentils and beans until coarsely chopped.
Turn into a medium mixing bowl and stir together with rice, ground almonds, Salsa Mix (or Adobo Seasoning), olive oil and lime juice.
Turn into prepared loaf pan.
Bake until browned and crisp on top, about 30 minutes.

Top a slice of Salsa Meatloaf with a dollop of the yogurt mixture and sprinkle with chopped veggies.
Serve with a Green Salad.

Salsa Meatless Meatloaf topped with Picante Topping
Salsa Meatless Meatloaf topped with Picante Topping

 

 

Cinnamon Rolls

These are relatively easy to make. A special treat for Sunday morn, with leftovers to see you through the week…but wait, if word gets out you are making these, you just might have a few visitors drop by for coffee!

Cinnamon Rolls
Cinnamon Rolls

Sweet Roll Dough:
2 cups Flour
1/2 cup Sugar
2 Tablespoons Rapid Rise Yeast
1 cup Milk, scalded and cooled
1 1/2 cups warm Water
1/3 cup Butter
2 Eggs, lightly beaten
4 cups Flour (+/-)
1  1/4 teaspoon Salt

Filling:
1/2 cup butter, softened
1 Tablespoon Cinnamon
1 1/2 cup Brown Sugar

Cream Cheese Frosting:
4 oz Philly Cream Cheese
1/4 cup butter, softened
2 cups Icing Sugar
1 teaspoon Vanilla
Milk, to right consistency

In large mixing bowl, combine first amount of flour, sugar and rapid rise yeast; set aside.
Scald milk in small saucepan; remove from heat and add butter, stirring until the butter is melted.
Stir in warm water.
In small bowl beat eggs; *temper with slightly cooled, scalded milk mixture.
Gradually add tempered eggs to the remaining scalded milk mixture.
Pour the liquid ingredients into the flour, yeast and sugar.
Stir vigorously for 2 minutes.
Add a cup of flour and the salt; stir.
Add flour, a cup at a time until a soft dough is formed; you may have to “stir” last stages of flour in with your hands.
Turn dough out onto lightly floured surface and knead for 8 minutes, until smooth and elastic.
Cover with a clean tea towel and let rest for 10 minutes.

Spray two 9×13 pans with Vegetable Oil spray; set aside.
While dough is resting, prepare the

Filling:
In small mixing bowl rub together butter, cinnamon and brown sugar; set aside.

Prepare the Rolls:
On lightly floured surface, knead dough a few times then divide into two equal portions.
Cover portion you are not working with.
With other portion, roll out into a 15″x8″ rectangle.
Sprinkle half of the filling mixture to within 1/4″ of the edges of the rectangle.
Roll up tightly, beginning at 15″ side.
Pinch to seal edge.

 

Getting set to cut the roll into individual rolls
Getting set to cut the roll into individual rolls

 

Cut into 12 slices with a sharp knife.
Place cut side down in prepared pan.
Repeat with second portion of dough.
Cover and let rise for at least an hour and a half.

 

Set to rise!
Set to rise!

 

Preheat oven to 350F (175C)
Bake in preheated oven for 20 – 25 minutes or until golden.
Remove from oven and cool, in pan, on wire racks.

 

Baked to perfection!
Baked to perfection!

 

While still warm, but not hot, cover with Cream Cheese Frosting.

 

Cream Cheese Frosting:
In medium mixing bowl cream together the softened cream cheese and  butter.
Stir in a cup of icing sugar and vanilla until well incorporated.
Add remaining icing sugar a little at a time and stirring well after each addition.
If the icing is too thick, thin with a little milk.

 

Let's dress these babies up...or not; your call.
Let’s dress these babies up…or not; your call.

 

*Add about a tablespoon of hot mixture to eggs and stir vigorously; add another tablespoon of scaled milk mixture to eggs, stir vigorously… what you are doing is bringing the eggs up to the temperature of the liquid in the pot. Once egg mixture is warmed you can slowly stir it into the remaining scalded milk mixture in the pot. If you were to just chuck the eggs into the scalded milk mixture you could very possibly end up with something resembling gross scrambled eggs O.o

 

** The Cream Cheese Frosting recipe I have posted is one I have used for yonks! I don’t know where it came from and I don’t actually measure the ingredients. I think the measures I have listed are pretty accurate for a lovely, creamy, delectable cream cheese frosting.

 

 

 

 

 

 


Lemon Crackles

I love the taste of Lemon. These cookies are far simpler to make than Lemon Meringue Pie and you still get that zesty Lemon flavour. I found this recipe in my trusty old Company’s Coming Cookie Cookbook, page 136. Good thing I know the basics of cookie-making because the page with the directions is long gone.

lemon crackles
Lemon Crackles

1/2 cup Butter, at room temperature
1/4 cup Sugar
1/2 cup Brown Sugar
1 Egg, lightly beaten
1 Tablespoon grated Lemon Rind
2 Tablespoons Lemon Juice

1 1/2 cups Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt

Sugar, for rolling cookies in

Preheat oven to 375F.
Line cookie sheets with parchment paper.

In mixing bowl cream together butter, sugar and brown sugar.
Add egg, lemon rind, lemon juice and continue beating for 2 minutes.
Stir in flour, baking powder, baking soda and salt.
Using a small Pampered Chef #2 scoop, scoop out cookie dough, roll between your hands to form a ball; roll in sugar.
Place 2″ apart on cookie sheet.
Bake in preheated oven for 6 – 8 minutes.
Remove from oven, allow to set on cookie sheet for a few minutes before transferring to wire rack to cool completely.

Makes about 3 Dozen Cookies

 

 

“Oreo” Cookies

oreo like cookies
Chocolately Goodness!

Chocolate Cookie Dough
1 cup Butter
1 cup Sugar
1 large Egg, slightly beaten
1 teaspoon Vanilla
3 Tablespoons Cocoa
2 1/2 cups Flour
1 1/2 teaspoon Baking Powder
1/2 teaspoon Salt

Buttercream Filling
1/2 cup Butter, at room temperature
2 cups Icing Sugar
Splash of Vanilla
Milk, to right consistency, about 1 – 1 1/2 Tablespoons

In mixing bowl, cream butter and sugar together.
Beat in egg, vanilla and cocoa.
Add remaining ingredients and mix well.
Turn out onto a lightly floured surface and shape into rolls, 2 inches in diameter.
Wrap in waxed paper or cling wrap.
Chill overnight, or longer; may also be frozen.
*If you are in a super hurry to make these, wrap and place in freezer for 30 – 40 minutes.
To bake, preheat oven to 375F.
Slice thinly and place on a parchment paper lined cookie sheet.
Bake in preheated oven for 5 – 8 minutes.
Let set on cookie sheet for 2 minutes before transferring to wire rack to cool completely.
While cookies are cooling, prepare
Buttercream Filling:
Cream butter in mixing bowl.
Add icing sugar in 3 additions, stirring well after each addition.
Stir in vanilla and 1 Tablespoon of milk; increase mixer speed and beat well.
Add a lil more milk, 1 teaspoon at a time, beating well after each addition until you get the consistency you are looking for.

To construct each cookie, pipe a dollop of Buttercream filling onto half of the cookies, top side facing down.
Top with a second cookie, top side up and apply a lil pressure to squish cookie down onto the filling but not allowing the filling to ooze over the sides of the cookie.

Makes about 4 Dozen Cookies