Meatloaf Cupcakes with Mashed Potato Frosting

So, I live with this boy. And this boy thinks cupcakes. are. stupid.

Yes, I know. There are no words. He is clearly insane.

I was determined to bake a cupcake he would like, and since he also is not a big fan of chocolate or any type of dessert (like I said, INSANE), but LOVES meat, we have meatloaf cupcakes. I think it was my friend Alex who first read about such a thing, so we decided to make some for Mr. I Hate Everything that is Good last weekend.

Also, I should probably mention that this was not just my first time making any sort of meatloaf, but it was also my first time eating meatloaf (at least that I can remember). So, I might sort of be insane too...

Meatloaf Cupcakes with Mashed Potato "Frosting"

Adapted from Simply Recipes

1 diced onion

1 finely chopped celery rib (I never knew they were called ribs)

1 finely chopped carrot

1/2 cup finely chopped scallions

1 tbsp minced garlic

2 tbsp unsalted butter

2 tsp salt

1 1/3 tsp ground pepper

2 tsp Worscestershire sauce

2/3 cup ketchup

2 lbs. ground beef*

1 cup breadcrumbs

2 large eggs

1/3 cup minced fresh parsley leaves (I think we forgot these...oops)

*You can use a mix of ground beef and ground pork or ground pork sausage, but we stuck to ground beef

For the frosting:

About 3 potatoes

Butter

Cream or milk

Salt and pepper

Preheat the over to 350 degrees.

Melt the butter in a large skillet, then add the onion, celery, carrot, garlic, and scallions. Cook for about 5 minutes over medium heat while stirring. Cover the skillet and stir occasionally. Cook for 5 more minutes or until carrots are tender. Add the salt, pepper, Worcestershire sauce, and half the ketchup. Cook for one more minute.

In a large bowl, combine the meats, eggs, vegetables, bread crumbs, and parsley (but if you happen to forget the parsley, they will still be tasty). Grease a muffin tin or line with baking foils. Fill each cup with the meatloaf mixture and form into a cupcake shape (the mixture will not rise). We had enough mixture for about 14 cupcakes, but only had one tin, so used the extra meat to make 2 mini meatloaves on a cookie sheet. Bake for about 45 minutes or until done.

Meanwhile, peel and boil the potatoes until done. Drain the water and mash, adding butter, cream or milk, salt and pepper to taste.

When the meatloaves are done, spread the mashed potatoes on top to look like frosting. If you want to get fancy, put in a ziploc bag and cut a hole in the corner to make a piping bag. Feel free to decorate with ketchup, mustard, green onions, or anything else you desire.

Serve warm. Any extras taste great reheated in the microwave.

Spinach-Tofu Burgers

My family has developed a somewhat strange Christmas tradition. It was started by my father several years ago. He would be handed a present and read the label aloud "To Dad, From Santa" and then say "Oh, I wonder what this could be...oh my gosh, look at THIS! This is GREAT! How did Santa know?" while my mother, sister, and I would look at each other trying to figure out who had gotten this gift. We'd then realized none of us had, and that he had, in fact, purchased the item for himself. In the years since, we have all given into this gag (except for my little sister). I remember the first time I indulged. It was a black lacy Free People skirt that I found while buying a purse for my sister. I couldn't resist.

The same thing happened this year. I should've known it was dangerous to enter the cookbook section at Barnes and Noble to find something for my sister. I saw the Moosewood Restaurant's Cooking for Health. I barely even looked through it, just picked it up in some sort of cookbook trance. I brought it home, wrapped it up, and snuck it under the tree.

It was definitely a good decision. Everything I have made from it so far as been absolutley amazing. Well...I've only made 3 recipes, but I am deeply in love with them all and plan to make them over and over for the rest of my life. The Banana Maple Oatlmeal I made this morning? I don't think I can ever make any other type of oatmeal again. Tempeh-Quinoa burgers with Sweet Potatoes? Perfection.

And here, I give you the Spinach Tofu Burgers. The recipe makes 6 and I froze the rest. They are great reheated, between two slices of whole wheat toast, and drenched in ketchup (I loooooove my ketchup). I used leeks instead of scallions because the scallions I had in the fridge had been there a lot longer than I realized...oops. Also, make sure you have precooked brown rice on hand, or else you will have to take a 45 minute intermission...not that I did that or anything. No, I am always incredibly prepared. Mmmhmm...



Moosewood Restaurant's Spinach-Tofu Burgers
(Adapted from Moosewood Restaurant's Cooking for Health)

10 oz fresh spinach (frozen chopped spinach works too)
1 tbsp olive oil
1 cup chopped scallions (or leeks)
1/2 cup grated carrot
1/2 tsp dried oregano (or 1 1/2 tsp fresh)
1-2 garlic cloves, pressed or minced
1/2 cup walnuts
1/2 cup cooked brown rice
16oz firm tofu (1 cake)
1 tbsp dijon mustard
2 tbsp light miso
Dash of ground black pepper
2 tbsp copped fresh dill or basil (I used dill)



Preheat oven to 350 degrees.

Steam the spinach and drain it well. Set aside.

Warm the olive oil in a saucepan on medium-high heat and cook the scallions (or leeks), carrots, oregano, and garlic until soft (about 3-4 minutes).

Pulse the walnuts and brown rice in a food processor until crumbly. Set aside in a mixing bowl. Pulse half the tofu and half the spinach until well combined. Add this mixture to the bowl. Pulse the rest of the tofu and spinach and add the mustard, miso, black pepper, and dill (or basil) until well blended. Add the scallion/carrot/garlic mixture and mix well. Feel free to add some more miso or soy sauce to taste (I added a bit of soy sauce).



Shape the mixture into 6 burgers (about 1/2 cup each) and arrange on a lightly greased baking sheet. Bake for about 35 minutes until puffed and browned (I would recommend flipping them at some point. The bottoms of mine weren't brown and fell apart a bit when I lifted then off the pan).



PS- They are completely vegan!

Christmas Pudding with Caramel Sauce

Dating further back than the Spinach-Orange Muffins for Thanksgiving is the tradition of the Burton Christmas Pudding. Similarly, you usually don't tell people the main ingredients until after they have taken a bite and fallen in love. My mother found this recipe in Redbook in 1984 and has made it every year since.

The main ingredients? Potatoes and carrots. The key? Overcook the crap out of it. Otherwise it will fall apart when you take it out of the pan. Even if it is the driest thing ever, the caramel sauce brings it back to life. It is kind of like a carrot cake covered in caramely goodness, so how can you really go wrong?

By the way, taking a picture of all the ingredients measured out is really handy, as it can serve as visual confirmation that you forgot to put in the nutmeg. But fear not, my mistake was realized in time.

Christmas Pudding with Caramel Sauce

(Adapted from a 1984 issue of Redbook)

1 tsp baking soda

1 cup raw, finely grated carrots

1 cup raw, finely grated potatoes

1/2 cup butter, softened

1 cup sugar

2 eggs

1 cup flour

1 tsp cinnamon

1 tsp nutmeg

1 tsp ground cloves

1/4 tsp salt

1 cup raisins, rinsed in hot water and drained

Preheat oven to 350 degrees. Mix baking soda, carrots, and potatoes in a bowl. Set aside.

In another bowl, cream together butter and sugar until light. Then beat in eggs one at a time until smooth. Sift in flour, spices, and salt over wet mixture. Add the raisins and the carrots and potatoes.

Place batter in 5 cup buttered and floured mold. Place mold in a larger baking pan that is filled with about 1-2 inches of water. Bake for 50-60 minutes (BUT PROBABLY LONGER...OVERCOOK IT DAMNIT) until pudding is moist, but set and starting to separate from the sides of the mold. Set on rack to cool and remove onto serving plate while still warm.

Caramel Sauce

1 cup light brown sugar

1/2 cup butter

1 cup heavy cream

1 tsp vanilla extract

Melt sugar and butter on top of double boiler over low heat. Add cream slowly, stirring well. Remove pan from heat. Stir in vanilla. Serve warm, poured over slices of pudding.

Tempeh Curry

I had never had tempeh before making this recipe a couple weeks ago, but now I'm hooked. I've made this dish again since then. It's fast, easy, and delicious and makes great leftovers. I used fingerling potatoes, they are my favorite. I was also excited to use tumeric, which may or may not be the best thing for you ever.

Tempeh Curry
(adapted from 101 Cookbooks)

1 1/2 cups fingerling potatoes (you can use any small, waxy potatoes)
2 tsp sea salt
1 tbsp unsalted butter
2 tbsp olive oil
1 medium yellow onion, chopped
1 tsp whole cumin seeds
1 tsp curry powder
1/2 tumeric (I doubled the amount)
1/2 tsp cayenne pepper
1 cup canned diced tomatoes
3/4 cup water
8oz tempeh
Cream
Cilantro



Cut the potatoes in half, sprinkle with half the salt, and steam for about 20 minutes or until done.

In a skillet, melt the butter into the olive oil, then add the onion and cook on low for about 5 minutes. Add the spices, then the water, tomatoes, and the rest of the salt. Remove from heat, stir in a bit of cream, then blend in a food processor. Return to the heat and add the tempeh, sliced. Cook for 5 minutes, then stir in potatoes and serve in a large bowl.

Miso Yellow Onion Salad Dressing

I invented a recipe!

And by that, I mean that I became obsessed with the onion miso salad dressing at the salad bar at the Seward Coop & Deli, so I assembled all the ingredients listed on their little bottle and put them in made up quantities in my food processor.

I did not write down what I put in so only the powers that be really know, but I will urge you to be adventurous and do the same. I usually find it difficult to stray from a recipe, so this was exciting, in a nerdy food-and-recipe-loving way. Luckily it turned out well, miso ain't cheap.

Miso Yellow Onion Salad Dressing

(Inspired by the Seward Coop & Deli)

1 medium yellow onion

Miso

Canola Oil

Red Wine Vinegar

Water

Peel the onion and chop in half. Use about 1/4 cup miso. A smidge of oil and vinegar, and 1/4 to 1/3 cup water. Blend. 

Put onto salad. Enjoy.

Eat Your Vegetables Damnit!

Last week Cafe Brenda in downtown Minneapolis closed, so Alex (my partner-in-crime for all things food-related) decided we needed to go while we had a chance. It was started by Brenda Langton, who is very involved in the local food movement and started the Mill City Farmers Market, and has been around for 23 years. I had a wonderful sweet potato soup followed by mock duck tacos and Alex had sesame crusted fish and gobbled up the fresh bread. It was a lovely dinner, but perhaps my favorite part was when we got our checks:



Hah.

That is it for now. I do have another recipe-centered entry on its way, but not enough time before work to share it with you now. Although, I did just eat lunch and highly recommend quinoa drizzled with walnut oil and mixed with parmesan cheese. Super easy and delicious. And in case you were wondering, the persimmons are still not ripe. Persimmon pudding will be mine someday...

Oatmeal Dark Chocolate Chip Cookies

My plan for my second post has been foiled by persimmons that have yet to become ripe, so that recipe will have to wait. Oh well, it will give me more time to decide between persimmon pudding and persimmon tea cake. So instead, I directed my baking urge last night to oatmeal chocolate chip cookies care of Orangette. They came out perfectly and keeping the percentage of recipes I've tried from Molly's blog and book at 100%. The only change I made was using dark chocolate chips.

Hopefully I will grace you with something delicious and persimmon related soon, that is, if the three persimmons sitting on my kitchen decide to cooperate.



Oatmeal Dark Chocolate Chip Cookies
From Orangette

2 cups unbleached all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, melted
1 cup brown sugar
1/4 cup granulated sugar
1 tbsp vanilla
1 egg plus 1 egg yolk
1 and 1/2 cups dark chocolate chips
1 and 1/2 cups quick oats

1. Sift together dry ingredients.

2. Cream together butter and sugars with an electric mixer. Beat in the vanilla, egg, and egg yolk. Add dry ingredients.

3. Stir in chocolate chips and oatmeal. Preheat oven to 325 F. Refrigerate dough 30-60 minutes.

4. Bake cookies for 25 minutes. Cool on wire racks.

Makes 2 dozen cookies.