Spicy Meatloaf Nourishing Traditions Food

SPICY MEAT LOAF

Steps:

• Melt the butter in a saucepan. Add the onion, shredded carrots, and diced celery. Cook until nice and soft. Then add the salt, thyme, and cayenne. Stir, stir baby.
• While the veggies are cooking, mix the bread crumbs, milk, and egg together in a bowl. Don't do what I did and do it in a tupperware, which could make the following steps much more difficult.
• Once the veggies are cooked and slightly cooled, mix them into the milk/egg/breadcrumb mixture. Then, add your meat. And your fish sauce. Mix with your hands - it's just easier that way.
• Shape the mound of meat into a nice little loaf and bake at 375 degrees for about an hour and a half, or until cooked thoroughly.

SWEET AND SPICY MEATLOAF

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Saute the green peppers, red peppers and onions until very soft and browned, 10 to 12 minutes. Transfer to a plate or baking sheet and refrigerate until cold. (This can be done a day ahead.)
• Preheat the oven to 350 degrees F.
• Mix the breadcrumbs, milk and roasted garlic in a bowl; it should have an oatmeal-like consistency. Set aside.
• In another bowl, mix the ketchup, steak sauce, sriracha, maple syrup and steak seasoning. If the sauce is too spicy for you, add a little more ketchup to mellow the heat. Set aside.
• In a bowl, combine the ground beef, sausage, parsley, eggs, pepper-onion mixture and two-thirds of the meatloaf sauce. Mix well, but don't overwork. Take a small ball of the mixture and make a bite-size patty. Saute the patty in a pan until cooked through, then taste. Add salt and pepper to the meatloaf mix as needed.
• When you are happy with the flavor, place the meatloaf mixture in a greased loaf pan, or form it into a log and place it on a parchment-lined baking sheet. Bake until the internal temperature reaches 155 degrees F, 1 to 1 1/2 hours. Remove from the oven; adjust the oven to a low broil. Brush the top of the loaf with half of the remaining sauce, then return to the oven to caramelize the sauce, 2 to 3 minutes. Let rest for 20 minutes before slicing. Serve with mashed potatoes and a drizzle of the remaining sauce.

CLASSIC SPICY MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat butter in a large heavy skillet over medium heat; cook and stir onion, green onions, carrot, celery, and garlic until fragrant, about 5 minutes. Cover skillet with a lid and cook, stirring occasionally, until carrot is tender, about 5 more minutes. Stir 1/3 cup ketchup, Worcestershire sauce, salt, and pepper into vegetable mixture; cook until warmed through, about 1 minute.
• Mix ground beef, sausage, vegetable mixture, bread crumbs, parsley, and eggs in a large bowl; form into a loaf and place in a rectangular baking pan with 2-inch high sides. Cover loaf with remaining 1/3 cup ketchup.
• Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

SPICY MEATLOAF - NOURISHING TRADITIONS

Steps:

• Saute onions, carrots, celery in butter until soft.
• Stir in chile flakes, thyme, pepper, and sea salt.
• Soak bread crumbs in cream.
• Use hands to mix meat, sauteed vegetables, soaked crumbs, egg and fish sauce.
• Form into a loaf and set in 9X13 pyrex pan.
• Ice with tomato paste or ketchup.
• Add 1 cup water to pan and bake at 350 degrees for 1 1/2 hours.

SAVORY SPICY MEATLOAF AND SAUCE

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, combine meat, egg, onion, and spices.
• Mix with hands until.
• Add sauces and mix again with your hands.
• Place meatloaf in an ungreased, nonstick metal baking pan, in a loaf shape.
• Bake at 350 degrees for 25 minutes.
• Meanwhile, combine all sauce ingredients in a small saucepan.
• Bring contents to a boil, then reduce to a simmer while the meatloaf cooks.
• After the 25 minutes, brush meatloaf with sauce and bake 5 more minutes.

JAMAICAN BEANS AND RICE

Steps:

• Heat the oil in a deep skillet or medium sized saucepan with a good lid to medium high.
• Salt and pepper the chicken thighs and place them in the pan, skin side down.
• Brown both sides of the chicken thighs and then remove from the pan and keep warm.
• Adjust the fat in the pan by removing some or adding some and add onions to the fat in the pan.
• Sprinkle with salt, pepper, thyme and curry powder and saute until they start to soften.
• Add rice and stir to coat the rice with the oil and seasonings.
• Add the liquid to the pan and raise heat to high.
• Scrape the bottom of the pan to get up the crusty bits and incorporate everything together.
• When the pot boils nestle the browned chicken into the rice and put the lid on the pan.
• Turn heat down to low and let simmer for 45 minutes or until rice is tender and chicken is cooked through.
• Remove chicken from the rice and remove skin and bones.
• Shred meat and return to the rice.
• Add beans and any vegetables, stir to combine and let sit over low heat to warm the beans and vegetables.
• Serve with pineapple or mango chutney and a big green salad!

SPICY MEAT LOAF

Steps:

• Preheat oven to 350°. In a large bowl, combine eggs, salsa and bread crumbs. Crumble beef and sausage over mixture and mix well. Press into an ungreased 9x5-in. loaf pan. , Bake, uncovered, 1 hour or until no pink remains and a thermometer reads 160°; drain. Top with additional salsa if desired.

SAUERKRAUT - NOURISHING TRADITIONS

Steps:

• In a bowl, mix cabbage with caraway seeds, sea salt and whey (if available).
• Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices. You can also use your hands to squeeze the juices out of the cabbage.
• Transfer the cabbage and all of the juice in a quart-sized, wide-mouth mason jar and press down firmly with pounder until juices come to the top of the cabbage.
• The top of the cabbage should be at least 1 inch below the top of the jar.
• Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.
• The sauerkraut may be eaten immediately, but it improves with age.

SUPER DIGESTIBLE SOAKED OATMEAL - NOURISHING TRADITIONS

Steps:

• Mix oats with warm water and acid (whey, yogurt etc).
• Leave in a warm place for at least 7 hours, up to 24.
• When ready to cook, bring additional 1 cup of water to a boil with sea salt.
• Add soaked oats, reduce heat, cover and simmer for about 5 minutes.
• While oats are cooking, grind flax seeds in a coffee grinder.
• Remove from heat and stir in flax seeds.
• Sweeten with raw honey, maple syrup, molasses etc.
• Add 2 to 4 tablespoons butter or cream.
• Add chopped nuts or shredded coconut if desired.