I don’t have much to write about today. I still need to post my photo diary of my meals for my accountability. I went with good ole black coffee, if you buy great coffee you’d be surprised how quickly it is to make the adjustment. Of course I buy locally roasted coffee at Katz on W. 34th st. They are cheaper ($10/lb) than Starbucks and WAY better. I like the Guatemalan Organic Shade Grown variety but they have tons of choices and they will ship to you. They also sell a selection of their coffee in Central Market for a bit of an up charge.
Here’s what I ate.
Two free range scrambled eggs from Wabash with Tessemae’s hot sauce and avacado, two slices of Pederson’s uncured bacon and Atkinson Farms strawberries.
Managed to finish off the meatloaf. May have been pushing the limit on that. Atkinson Farms green leaf lettuce with olives and avocado dressed with olive oil and balsamic vinegar. There was a left over piece of bacon that was supposed to be in this salad but it got eaten up, by me.
Threw a bunch of stuff in the crock pot for this dinner. Chicken thighs, spinach, onions, garlic and Mexican spices. Served over cauliflower ‘rice’ and topped with spicy guacamole. Yummy.
One third of this bar, a little over 1 ounce, for dessert.
My mom always made the perfect meatloaf. At least, when I was a kid I thought it was perfect. I always heard other people say they hated their mother’s meatloaf and could never figure out why. Now I’ve tried a variety of ways to make a flavorful meatloaf that didn’t have any grains but even though it tasted great it never held together. Then one day I just put it in the crock pot. It came out perfect. I feel like this counter top appliance, once intended only for Super Bowl dips of the cheesy variety, is turning me into just a regular home cook. I use it all the time now, not exactly the markings of a classically trained chef. Oh well, it makes life easier and produces phenomenal results. Sigh.
Here’s my recipe for meat loaf.
2lbs grass-fed ground beef
2 large eggs
1 C almond meal
1/2 large yellow onion, chopped
3-4 cloves garlic, smashed
1 large carrot, sliced
1T dried Italian seasoning
1 tsp salt plus more for cooking the vegetables
Fresh ground pepper
1/4 c Tessemae’s ketchup
Sauté over medium high heat the onions for 2-3 minutes, add in the garlic for 2 minutes then the carrots. The onions at this point should be getting some caramelization, add a heavy pinch of salt and cook mixture until carrots begin to soften. Tip- the thinner you slice the carrots the faster they wil cook. When carrots are soft add in Italian seasoning and stir a few times just to make the dry spice fragrant. Remove the mixture to a plate to cool, if you are pressed for time pop that plate into the freezer for 5 minutes. Put ground beef into a large work bowl, add almond meal. Whisk two eggs and add them to the meat. Now that your carrot mixture is cool pulse it in a food processor until almost a paste. Add kosher salt and fresh cracked pepper (I like pepper so I’ll put 10-15 turns). With your clean hands gently mix the mixture to incorporate everything, careful to not over mix. Pop that in the slow cooker, top with your Tessemae’s Ketchup and cook on low for 4.5 hours.