Meatloaf with Quinoa Polenta

Nov 16, 2021 |

It’s November and cooler weather calls out for old-fashioned comfort food.  Well, for cryin’ out loud it’s Sunday and you may have a bit more time to prepare a special dinner.   Prepare a “Comfort Food” dinner today!

You’ll make an ever-dependable meat loaf. I recommend plant-based ground meat product, but you may also use lean ground beef.

A homemade barbecue sauce topping is just the ticket to finish the loaf.  Quinoa Polenta and lemon-buttered roasted cauliflower will round out the menu.

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Butternut Squash Soup

Nov 16, 2021 |

Butternut squashes are still available in the stores and markets. You’ve made this soup before.  It snuggles up nicely with a cool November evening. You can also use a mix of squashes; acorn, delicata, pumpkin, etc.

The soup presents a blend of roasted squash, garlic, onion and celery with a hint of curry.  It’s finished with fresh cilantro and a squeeze of lime-juice.

Make it early in the day and let it rest for one to two hours.  Add the cilantro and lime-juice when you reheat it.

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Hot ‘n’ Sour Kale Stir-Fry

Nov 15, 2021 | ,

This kale dish is based on a favorite Hot n’ Sour Soup from a Seattle restaurant.  Tonight we skip the soup part and add more vegetables…in this case, kale. This cozy, comfort-food version of stir-fry combines hot, savory, sweet and sour flavors with lots of texture.

Hint: Quick-cook some rice this morning. Simply place 1 C. brown rice and 2-1/4 C. water on the stovetop and bring to a hard boil.  Turn off burner, let the boil settle a little, cover and leave sitting on the burner for the day.  You’ll have perfect rice waiting as you start fixing dinner tonight.

If using homemade marinated grilled tofu and if needed, make Marinated Grilled Tofu (Extra Recipe Info.) during the day today.  You’ll need to thaw some frozen, ultra-firm tofu this AM.

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