My New #1 “Meat”loaf

A few weeks ago I checked out the new cookbook by our local Food Coop. It’s a great little local to Oklahoma cookbook, and it has some great recipes in it. If you are one of those people that likes to collect local, regular people compiled, cookbooks, I highly recommend it. My only little gripe about it is the sideways layout of the book. The cover and chapters are laid out in portrait style, while the recipes are laid out landscape style. The makes it easy to lay the spiral bound book down on your counter to look at while cooking. But difficult to read through as you have to keep flipping the book back and forth in order to view it in order.

At any rate. There is a most excellent recipe for a Mushroom, Nut & Cheese Loaf in the The Oklahoma Food Cooperative Cookbook. I served it to a vegetarian friend of mine and she actually cried for love of it! My four-year-old inhaled it and asked for more. And my husband, the open-minded carnivore, loved it too! It’s now part of my permanent repertoire (and I’m even getting requests to have it made in bulk for people to purchase).

#1 "Meat"loaf
Serves 6
A vegetarian meatloaf with all the best stuff, mushrooms, nuts, and cheese!
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Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
Ingredients
  1. 1 tbsp olive oil
  2. 1 small onion
  3. 1 lb fresh crimini mushrooms, chopped
  4. 3 cloves garlic, minced
  5. 1½ tsp thyme
  6. ½ tsp marjoram
  7. ½ tsp sage
  8. salt and pepper to taste
  9. 1 cup cooked brown rice
  10. 1 cup walnuts, roasted, minced
  11. 1/3 cup sunflower seeds, minced
  12. 3 eggs
  13. 2/3 cup cottage cheese
  14. 1 cup shredded parmesan cheese
Instructions
  1. Preheat oven and stone (or regular metal) loaf pan to 350°F.
  2. Heat oil in a large skillet, over medium heat and cook onion until translucent. Add garlic, saute for 1 minute; add mushrooms, dried herbs, and salt and pepper. Cook on medium-low heat until all juice evaporates from mushrooms, about 20 minutes. Place mushroom mixture in a large bowl, add rice, nuts, eggs, cottage cheese, and cheese and blend together well.
  3. Put the mixture into hot stoneware (or regular) loaf pan. Bake 40-50 minutes, or until firm. Remove from oven and let cool on a rack for 10 minutes. Remove the loaf from pan.
  4. Serve immediately, or wrap and freeze for up to 6 months.
Adapted from from a recipe in The Oklahoma Food Cooperative Cookbook
Adapted from from a recipe in The Oklahoma Food Cooperative Cookbook
Motley Oklahoman http://www.motleyoklahoman.com/

Chocolate Bourbon Pecan Pie (Aka Derby Pie)

So for Thanksgiving my mom wanted to make the pumpkin pies, so I was left in a dilemma as to what other kind to make. Pecan is a natural second in my mind to the necessary and ubiquitous pumpkin during Turkey Day. But what to do to make it a bit…different? The answer, usually, Booze! And Chocolate!

 


 

Chocolate Bourbon Pecan Pie (Aka Derby Pie)
Serves 8
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Prep Time
20 min
Cook Time
55 min
Total Time
1 hr 15 min
Prep Time
20 min
Cook Time
55 min
Total Time
1 hr 15 min
Ingredients
  1. 1 prepared pie crust
  2. 1½ cups pecans, chopped
  3. 1 cup semi-sweet chocolate chips
  4. 1 cup dark corn syrup
  5. ½ cup sugar
  6. ½ cup brown sugar
  7. ¼ cup bourbon
  8. 4 eggs
  9. ¼ cup butter
  10. 2 teaspoons cornmeal
  11. 2 teaspoons vanilla
  12. ½ teaspoon salt
Instructions
  1. Sprinkle crust with pecans and chocolate chips.
  2. Combine corn syrup, sugars, and bourbon in a sauce pan and bring to boil on medium. Cook constantly for 3 minutes. Take off heat and let cool for 10 minutes.
  3. Whisk together eggs, butter, cornmeal, vanilla and salt. Gradually whisk in cooled syrup mix.
  4. Pour into crust. Bake at 325° for 55 minutes.
Motley Oklahoman http://www.motleyoklahoman.com/