Archive for May 15th, 2007

Thanks to my friend Vicki who inspired tonight’s dinner. Last week for our knitting lunch her contribution was a delicious “Taco/Fajita” style chicken salad. It was great and I have been hungry for a repeat all week.

I seasoned a large boneless chicken breast with taco seasoning (from Penzey’s Spices). I broiled it and put it in the refrigerator to chill. In the meantime, I prepared a mixed green salad with red pepper slices, green onion slices, black olives, and cheddar cheese, shredded. When the chicken was cool, I cut it in small bite-size pieces, really dices. At dinnertime, we sprinkled the greens and veggies with the chicken and cheese. I used taco sauce and sour cream on mine, and Mac put vinaigrette on his.

We had fresh bread (naturally) to accompany it. I had tomatoes but forgot to cut them up for the salad. Too bad. They would have been great with it.

I hope some of you will be inspired to try your own variation of this excellent hot weather dinner salad.


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No, I didn’t open and drink the wine. 10:30am is a little too early, even for me. It just seemed like a good prop for the photo.

For lunch today, I had 2 slices of the above bread, some fresh tomatoslices a few basil leaves, and some Swiss cheese. I had no mozzarella which would have been perfect. But what I had was good.

One of the loaves I mixed today and will bake tomorrow has 1 cup of whole wheat flour, 1 cup unbleached bread flour, and 1 cup of the Artisan’s flour. This will be the first I’ve baked with the whole wheat flour. I’m eager to try it.

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I am taking a break from boring you with my raves about the “No-Knead” bread. Oh, I haven’t stopped baking it. In fact, there’s a loaf undergoing the second rising right now and I am about to place another order with King Arthur Flour today. I am going to order more flour and some rice flour to try “Shirley’s” suggestion. (See the preceding post.) However, the dough is rising on non-stick foil to see if that works.*

I fixed meatloaf last night. I am always searching for a new meatloaf recipe but the good ol’ standard one from a 1960’s era Betty Crocker cookbook is the one I use most often. I normally just use ground chuck or ground round, but yesterday, I bought my grocery’s meatloaf mix. No more do groceries use beef, pork and veal. Nowadays, it’s just beef and pork, and usually pretty fatty, at that. So I was pleasantly surprised to find the mix had little fat.

Here is the recipe that I used, adapted somewhat from the cookbook.


Preheat oven to 350 degrees F.

Mix together in large bowl:
1 1/2 lbs. meatloaf mix
1/4 c. minced onion
1 c. bread crumbs

Mix together in another bowl:
1 c. milk
1 egg
2 T. catsup (part BBQ sauce, optional)
1 T. horseradish
1/8 t. ground sage
1/4 t. dry mustard
2 t. salt
1/2 t. pepper

Add wet ingredients to dry and mix well. (I keep a box of disposable latex gloves under the sink for hand mixing meatloaf and other sticky things.) Bake in a loaf pan for 1 hour.

Mix 1 T. brown sugar, 1/4 c. catsup (part BBQ sauce if desired) and 2 drops Worcestershire sauce.
Spread over meat loaf and continue baking for 15 minutes more. Remove from oven and let stand for 10-15 minutes before slicing. This makes slicing it easier and keeps the juices in the meatloaf.

*I just flipped the dough off the foil and into the hot pan with no trouble at all. The foil is so clean that I am going to just brush off the remaining flour and bran and use it again next time. No waste. I will, however, go ahead and get the rice flour and try that. Thanks, “Shirley”.

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