Meat Loaf for the Kids

A comfort food that any picky kid, even a teenager would love. This meat loaf doesn't have kethup or mustard or worcetershire.

Got this from the Nora Daza cook book which may have evolved a bit but not far from it's original. Unless they hate bacon, the kids will love it.

You will need a meat loaf tin, but a rectangular metal container that's at least, 3 by 8 inches will do, as long as the height of the container is also about 3 inches. Sometimes, I just use a square pyrex. It will taste the same :)

Ingredients:
Meat Loaf
450 grams premium beef mince
450 grams pork mince
1 cup whole milk
1 cup white bread
1 egg
1/2 tsp salt
1/4 tsp or less pepper (depends on your taste)
3 to 5 strips bacon

Gravy:
2 tbsps flour
2 tbsps butter
3/4 cup beef broth
1/4 cup milk

Preheat the oven at 180 degrees

1. Soak the bread in the milk and mash until dissolved
2. Mix all the ingredients well.
3. Cook a small piece to taste. I just microwave a small piece for a few seconds to test it. Improve the taste remembering that the bacon drippings will add saltiness to the flavor.
4. Oil the meat loaf tin a bit and line with bacon. I usually line even the sides, but just the bottom will do.
5. Pour the meat loaf mix. Pat with a spatula specially the middle part so the shape stays flat as the middle part tends to "inflate."
7. Bake for about an hour. It depends on the oven, but one hour would be a safe estimate.
8. I turn it over a flat pan and bake it again for about 5 minutes so the bacon is brown. There will be some juice, so you can use some of it to add to the gravy. If the juice is still red...then it's not yet cooked. Needs a bit more baking.

Don't drain the meat loaf's juice or press when cooked...that will dry it out.

For the Gravy:
1. Melt the butter in a pan, add the flour until you get a smooth consistency
2. Add the milk, Add the broth and the drippings if any
3. If you use a whisk, it will be easier to smoothen out the gravy
4. I also add mushrooms :)

Enjoy this Filipino-American style Meat Loaf with steaming hot rice.

Bacalao

I was cleaning up my freezer and saw on the side door two packs of Bacalao !! Thought I'd try Bacalao for breakfast the next day instead of my usual bacon, pork and beans with fried eggs on Sunday.





INGREDIENTS:
500 grams bacalao
Flour
1/2 kilo tomatoes - about 4 large ones--boiled and peeled and chopped
4 large onions - 3 onions choppped and 1 small cut in ringsfor garnish
2 red bell pepper- julienned - cut in strips - 1/2 bell pepper for garnish
1 large can chick peas- drained
6 large cloves of garlic - minced
2 large potatoes, cubed by 3/4 inch and deep fried
capers
olive oil - about 1 cup
bread crumbs

HOW TO:
Soak the bacalao on water overnight
The next day, remove the water and drain the fish
Soak again in cold water in a pan and let boil. The minute it boils, remove the fish from the water and debone. The fish shouldn't get cooked.

Some like the bacalao flaked and some like it in morsels. I prefer the morsels, but it's really up to you.

Just debone the fish and depending on how you want it, flake or cut into slices or cubes.

Don't forget to preheat the oven at 200.

Dredge the fish in flour and fry on olive oil, set aside
Fry the garlic, add the 3 chopped onions, then the tomatoes and 1 and half bell pepper
Let it simmer and then add the fish slowly mixing it-preventing the fish from flaking further and simmer for 5 to 10 minutes.
Add the chick peas and chick peas and simmer for another 5 minutes

Pour the cooked bacalao over the baking dish.
Layer the onion rings and leftover bell pepper over the dish and sprinkle some capers (if desired). Sprinkle with bread crumbs (store bought is fine).
Bake for 20 minutes and Voila!!

Paksiw na Lechon

Balancing the sweetness and the sourness of Paksiw na Lechon can be a challenge. Successfully reached a balance today and just want to share it....gone are the days of taste, timpla, adjust.


INGREDIENTS

2 to 2.5 kgs pork shoulder
1/4 cup salt
Creat a paste of half a garlic head, 2 tsps rock salt, 1 tbsp oil and 1/2 tsp dried herbs, even italian seasoning will do

First the pork, soak it over night in water and 1/8 cup salt
The next day...
Pierce the pork with a knife and insert the paste in the holes
Rub oil and a bit of salt on the skin
Bake for 7 to 8 hours at 120......Yes it takes a whole day to cook lechon :)

Noting, you can make a pulled pork sandwich with mayo and greens with this on a bap first.... and just cook the left over for paksiw na Lechon.

To make the Paksiw, you will need:
A heaping plate of this left over tender pork shoulder- cubed into 3/4 inches (about 1 to 1.5kg cooked)
4 cups water
1 beef bouillon
3/4 cup vinegar
1 head garlic
1/4 to 1/2 tsp freshly cracked pepper ( depends on how peppey you want it)
1/2 cup soy sauce
1/2 cup sugar
2 cups Mang Tomas lechon sauce
bay leaves
1/2 tsp iodized salt

Bring to a boil - water, bouillon, vinegar, garlic, cracked pepper
Add: pork cubes and simmer on medium heat for 20 minutes
Add: soy and simmer for 5 minutes
Add: sugar and siimer for 5 minutes
Add: lechon sauce and bay leaves and simmer for 15 to 20 minutes
Now Taste..... add salt

I am so tempted to put in a piece of labuyo :)

Enjoy!!

Lasagna ala Tina

I just spent two hours making my own version of a not so Italian Lasagna. It may not have an identity but if you want a firm, cheesy and comforting pasta dish... this recipe will surely satisfy. Just make sure you have the music and a glass of wine while you start cooking...AFTER you chop the required :)

Ingredients: 1 kg minced beef
300 grams ham 2 cups chopped carrots 2 cups chopped celery 1 big chopped onion 8 cloves garlic 2 tsps nutmeg 1 cup tomato paste 2 cups tomate puree 1 cup beef broth 1 tsp italian seasoning 1 small can of liver pate- about 1/4 cup-optional 1/2 cup white wine- optional 2 eggs salt and pepper to taste Olive Oil Cook the beef and set aside Sautee the garlic, onion , celery and carrots Add the ham and the mince...then add the liver (which is optional) Add the nutmeg anditalian seasoning (you can add more seasoning if you want, I just don't particularly like the earthy flavor too much) Add the paste, beef broth, wine and tomato puree and let it simmer until you see the oil is boiling Add salt and pepper to taste..remember it has to have a heavier flavor because you still layer it with bechamel Beat the two raw eggs and add it on the sauce....this is the secret to a firm lasagna :) If you want the oozing sauce type, don't add the egg and replace the paste with puree Bechamel: 4 cups milk 6 cloves garlic 60 grams flour 6 tablespoons butter 1 cup cream 1 cup beef broth salt and pepper to taste Let the milk boil with the garlic, turn off the fire and let the garlic infuse for about 15 minutes Melt the butter in the pan, add the flour until you get a smooth consistency Slowly add the milk and broth Add the cream, salt and pepper Other ingredients:2 cups each of grated parmesan cheese for the topping, Colby on the second layer and mozzarella on the first layer.I just do three layers of noodles. To get it cooking, I just use the instructions on the box. Don't put the parmesan cheese right away, add it the last 5 minutes of baking. This is a guarranteed tasty comfort food. This will make two medium trays.... One to eat right away and the other for next time. I have been able to freeze this and just defrost and heat up or bake. Add one tsp of broth or water on all four sides before baking so it doesn't dry up. It's not so simple, so you have got to make more that one eating!! Enjoy!

Hunger pangs at 4:25

I wake up to hear the “rumblings” in my tummy, that sounded like… never mind. I pick up my clock to see it is just 4:25 a.m., just 2 and a half hours from the last time I checked the time!! I watch my daughter, mind you, eight years old, who convincingly convinced us that since it’s summer they can sleep in our room, on our bed and use me as her pillow. So I watch her lying on my belly, peacefully asleep with a serene smile on her face. She must think she is by the shores of Boracay, mistaking the roaring hunger pangs (of my stomach) to the calming waves of the white sand beach.

Of course I couldn’t move, couldn’t do a thing, lest I disturb my princess’ beauty sleep. Here I am craving for the Swiss Franks that I just recently discovered, that tastes a bit like Purefoods hotdog, not available here, sadly. And the creamy scrambled eggs my friend chef of Holiday Inn prepared for me….hotel scrambled eggs fresh from the pan. He told me the secret is the butter. Blast!! I don’t have butter. In my effort to try and lose those last thirty unwanted pounds I have scratched out butter from my shopping list and replaced it with Olivani.

I dream away….hoping to satisfy this hunger pang with a dream. And 15 minutes later, I am still awake. I am grateful for the hunger pangs. It reminds me that I am blessed... I can choose to eat or not to eat.