Thomai’s Meatloaf

Lipton Soup Meatloaf
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% Daily Value *
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Polyunsaturated Fat 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 envelope Lipton® Recipe Secrets® Beefy Onion Soup Mix
  2. 2 lbs. ground beef
  3. 3/4 cup plain dry bread crumbs (Thomai substitutes with oatmeal)
  4. 2 eggs
  5. 3/4 cup water
  6. 1/3 cup ketchup
Instructions
  1. Preheat oven to 350°.
  2. Combine all ingredients in large bowl.
  3. Shape into loaf in 13 x 9-inch baking or roasting pan.
  4. Bake uncovered until done, about 1 hour.
  5. Let stand 10 minutes before serving.
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Osso Buco alla Donna Lewi

Veal Shanks in Red Wine Sauce (Osso Buco)
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Veal shanks - 1 per person
  2. Onion, chopped
  3. Carrots, chopped
  4. 2c. red wine
  5. 1/3c olive oil
  6. 1 28oz can whole tomatoes, crushed (include liquid)
  7. 1 can beef stock
  8. 3 cloves garlic
  9. Thyme
  10. Bay leaf
  11. Flour
  12. Pasta
Instructions
  1. Pat veal with light flour, mixed with salt and pepper
  2. Heat oil in deep large heavy skillet and brown shanks on both sides
  3. Transfer shanks to plate and saute carrots and onions until golden.
  4. Pour tomatoes, beef broth and wine in pot and add shanks.
  5. Cook covered over low heat for 1- 1-1/2 hrs
  6. Serve over pasta
  7. Sear shanks in oil on both sides until brown
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Mary Gersh’s hamburgers

Momburgers
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Polyunsaturated Fat 0g
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Cholesterol 0mg
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Ground beef patties (any size you like)
  2. Paprika
  3. Garlic Salt
  4. Accent
  5. Tomato slice
  6. Lettuce
  7. Onion (see notes)
Instructions
  1. Just sprinkle a reasonable amount of paprika, garlic salt and accent on each side of the patty.
  2. Grill or broil to your preferred degree of doneness
Notes
  1. A very simple recipe, but it's a perfect burger.
  2. I like to saute red onion slices and serve with lettuce and tomato.
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Baked Ziti

Baked Ziti
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Calories from Fat 0
% Daily Value *
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 pound (454g) ziti, penne, or other thick tubular pasta
  2. 4 cups (950ml) homemade or high-quality store-bought red sauce (such as Rao's), divided
  3. 12 ounces (340g) whole-milk homemade or high-quality ricotta cheese (see notes)
  4. 3 ounces (85g) Parmigiano-Reggiano, finely grated and divided (about 1 1/2 cups)
  5. 1lb sweet Italian sausage (optional)
  6. 2 large eggs, beaten
  7. 1 cup (240ml) heavy cream
  8. 3 tablespoons minced fresh flat-leaf parsley, divided
  9. 3 tablespoons minced fresh basil, divided
  10. Kosher salt and freshly ground black pepper
  11. 1 pound (454g) whole-milk mozzarella cheese, cut into rough 1/4-inch cubes and divided
  12. Cooking spray
Instructions
  1. Adjust an oven rack to the middle position and preheat the oven to 400°F.
  2. Place ziti in a large bowl and cover with hot salted water by 3 or 4 inches. Let sit at room temperature for 30 minutes, stirring after the first 5 minutes to prevent sticking. Drain.
  3. Pour 3 cups of the red sauce into a large pot; add ricotta, half of the Parmigiano, eggs, cream, and half of the parsley and basil, and stir to combine.
  4. Season to taste with salt and pepper.
  5. Add the soaked ziti along with half of the mozzarella cheese cubes and stir until well combined.
  6. Transfer to an ungreased 9- by 13-inch baking dish and top with the remaining 1 cup red sauce and mozzarella.
  7. Lightly grease aluminum foil with cooking spray. Cover the baking dish tightly with the sprayed aluminum foil and bake for 45 minutes.
  8. Remove foil and bake until the cheese beginsto brown, about 15 minutes longer.
  9. Remove from oven and sprinkle with remaining Parmigiano, then let cool for 10 minutes. Sprinkle with remaining parsley and basil and serve.
Notes
  1. Look for a ricotta cheese that contains nothing but milk, salt, and starter culture or acid. Avoid those with gums and stabilizers. Our favorite national store-bought brand is Calabro.
  2. I made two versions of this 6/2023. One with 1lb sweet Italian sausage and one without. Both were very good.
  3. https://www.seriouseats.com/food-lab-no-boil-baked-ziti-recipe
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Chicken Artichoke Spinach Stew

Creamy Spinach-Artichoke Chicken Stew
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tablespoons unsalted butter
  2. 1 large yellow or red onion, finely chopped
  3. Kosher salt and black pepper
  4. 3 celery stalks, chopped
  5. 8 garlic cloves, smashed and chopped
  6. 2 cups chicken stock
  7. ¾ cup white wine
  8. 2 to 2¼pounds boneless, skinless chicken thighs
  9. ½ lemon, juiced (about 1½ tablespoons)
  10. 1teaspoon red-pepper flakes
  11. 1 (10-ounce) package frozen cut spinach
  12. 1 (12-ounce) jar marinated artichoke hearts, drained (about 1 heaping cup artichoke hearts)
  13. 1 lb mushrooms (NOT PART OF ORIGINAL RECIPE)
  14. ½ cup cream cheese (about 4 ounces)
  15. ½ cup finely chopped fresh dill
  16. 4 to 6 scallions, thinly sliced, for topping
  17. Grated Parmesan cheese, for topping
Instructions
  1. In a large Dutch oven over medium-high heat, melt the butter. Add the onion, season lightly with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the celery and cook, stirring, until softened, about 5 minutes, adjusting the heat as necessary to avoid scorching. Stir in the garlic.
  2. Pour in the stock and wine, and bring to a bubble. Add the chicken thighs, lemon juice and red-pepper flakes; season with 1 teaspoon salt and a generous amount of pepper. Mix well to combine all the ingredients and bring to a boil.
  3. Reduce the heat to maintain a low simmer and simmer, uncovered, for 20 minutes.
  4. Add the frozen spinach and the artichoke hearts to the pot. Increase the heat to medium-high and cook, stirring to help the spinach defrost and wilt into the stew. When the spinach is warm and evenly distributed, reduce the heat and simmer until the chicken is tender and the flavors are blended, another 10 to 15 minutes.
  5. Add the cream cheese in dollops, stirring to melt it into the soup. Add the dill. Using two forks, coarsely break or shred the chicken into large chunks. Taste and add more salt and black pepper if necessary.
  6. Divide the stew among bowls, and top with scallions and Parmesan.
Notes
  1. Good served over orzo, cous-cous, rice or pasta
Adapted from NYT Cooking
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Spatchcock Chicken

Spatchcock Chicken
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Spatchcock chicken
  2. Za'atar
  3. Kosher salt
  4. Aleppo pepper
  5. Baking soda (1/4 tsp)
Instructions
  1. Pat chicken dry. It should be room temperature.
  2. Use a rub of za'atar, salt, pepper and baking soda
  3. Place breast-up on a wire rack in a cookie pan.
  4. Convection roast at 450 degrees for about 40 minutes
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Bistro-Quality Seared Steak

Bistro Seared Steak
Recommended by Josh Lewi and Harry Mateer
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 8-10 oz filet mignon, 1-1/2-2 inches thick OR NY strip steak
  2. 2TB butter (high-fat unsalted European)
  3. Kosher salt
  4. Coarse ground pepper
  5. 1TB Neutral oil (canola or rapeseed)
Instructions
  1. Allow steak and butter to come to room temperature at least 1 hour before cooking. Just before you’re ready to cook, heat oven to 450 degrees.
  2. Coat steak all over with 1 teaspoon flaky salt and a generous quantity of coarsely ground black pepper. Set a 12-inch ovenproof skillet over high heat until it gently smokes, about 5 minutes. Coat pan with 1 tablespoon neutral oil such as canola.
  3. Transfer skillet to center rack in oven. For rare meat, cook 4 minutes. For medium-rare, cook until juices bead on surface, 6 minutes. Bear in mind, steak will continue to cook on the stovetop, so here you want to stop slightly short of done to your liking.
  4. Return skillet to stove. Off heat, add butter, 1 sprig rosemary, 1 sprig thyme and 1 clove garlic, bruised with the flat of a knife. Tip pan toward you and spoon hot butter over steak, lifting occasionally so butter coats bottom of meat, about 1½ minutes.
  5. Transfer steak to a plate along with pan juices. Cover plate with foil, and let steak rest 10 minutes before eating, to allow time for juices to redistribute through meat. Serve immediately with french fries and a glass of red wine.
Notes
  1. Bifteck pôelé au beurre—steak pan-seared in butter, the type that usually graces a plate of steak frites—originated in restaurant kitchens but is just as easily (and in France, just as often) made by home cooks. It involves a few straightforward steps: An iron skillet heats until wisps of smoke appear. A thick steak sears until it develops a toothsome crust. After a brief sojourn in the oven, it returns to the stovetop to be finished with melted, herb-flavored butter.
  2. “This allows the full flavor to shine. Otherwise you are not doing justice to the meat,” said Mr. Desnoyer.
  3. Unlike many staple French techniques, this one isn’t dependent on precision—though its steps are rooted in culinary science. The high-heat searing encourages the Maillard reaction, by which a food’s amino acids and sugars caramelize to create a savory golden crust. The sizzling butter spooned over the steak undergoes the same reaction, further heightening the flavor as well as lending richness.
  4. Could it really be as easy as Mr. Desnoyer made it sound? There was only one way to find out. The first step was choosing a cut; I decided on a grass-fed filet mignon. I made sure I had on hand a European-style butter, with a higher butterfat content that prevents it from browning as fast as typical American-style butters do. I readied my mise-en-place, including tongs, for as Mr. Desnoyer had explained, piercing the meat with a fork allows valuable juice to escape.
  5. I heated the skillet a full five minutes as directed, recalling the master butcher’s parting words: “It’s not complicated. Just one thing is essential: You must resist the temptation to turn the steak until it has cooked for two full minutes. It will be worth the wait, I promise you.”
  6. And reader, it was—juicy, precisely medium-rare, full of primal savor and as deliciously French as any I’d ever eaten.
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Crustless Broccoli and Cheddar Quiche

Crustless Broccoli and Cheddar Quiche
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Calories 0
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% Daily Value *
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Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Cooking spray
  2. 3 cups chopped broccoli florets
  3. 1 cup grated cheddar cheese
  4. 2/3 cup 2% milk
  5. 1/4 cup half & half cream
  6. 5 large eggs
  7. 3/4 teaspoon kosher salt
  8. 1/8 teaspoon ground black pepper
  9. pinch freshly grated nutmeg
Instructions
  1. Preheat your oven to 350 degrees. Spray a pie dish with oil.
  2. Steam the chopped broccoli florets in the microwave with 1 tablespoon water until tender crisp and green but not mushy, about 2 1/2 to 3 minutes.
  3. Evenly spread the broccoli in the dish and top it evenly with the grated cheddar cheese.
  4. Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper, and the nutmeg. Pour the custard into the dish and bake 35 to 40 minutes, until the center is set.
  5. Cut the quiche into 6 pieces and serve.
Notes
  1. Serving: 1slice, Calories: 174kcal, Carbohydrates: 5g, Protein: 12.5g, Fat: 12g, Saturated Fat: 6g, Cholesterol: 178mg, Sodium: 358mg, Fiber: 1.5g, Sugar: 3g
Adapted from skinnytaste.com
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Lemony Shrimp and Bean Stew

Lemony Shrimp and Bean Stew
Serves 4
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 teaspoon fresh lemon zest and 2 tablespoons juice
  2. 1 teaspoon sweet or smoked paprika
  3. 2 garlic cloves, grated
  4. Kosher salt and black pepper
  5. 1 pound peeled, deveined large shrimp (tails removed)
  6. 4 tablespoons unsalted butter (1/2 stick)
  7. 2 large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise 1/2-inch thick (or 1 large onion, minced)
  8. 1 (15-ounce) can cannellini beans or other white beans, rinsed
  9. 2 cups chicken stock or vegetable stock
  10. 2 tablespoons finely chopped fresh parsley (optional)
  11. Toasted bread, for serving (optional)
Instructions
  1. Combine lemon zest, paprika, garlic, 3/4 teaspoon salt and 3/4 teaspoon pepper in a medium bowl. Add shrimp and toss to coat.
  2. In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.
  3. Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.
Notes
  1. With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a number of directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops, or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil would also be a welcome.
Adapted from New York Times
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Beef Stew ala Thomai

Beef Stew
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Calories 0
Calories from Fat 0
% Daily Value *
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Polyunsaturated Fat 0g
Monounsaturated Fat 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 tbsp. vegetable oil
  2. 2 lb. beef chuck stew meat, cubed into 1" pieces
  3. 1 tbsp. extra-virgin olive oil
  4. 2 onions, chopped
  5. 4 carrots, peeled and cut into rounds
  6. 3 stalks celery, chopped
  7. 1 tsp Kosher salt
  8. 1/4 tsp freshly ground black pepper
  9. 1/4 tsp red pepper flakes
  10. 3 cloves garlic, minced
  11. 1 14.5oz can fire-roasted diced tomatoes with garlic
  12. 6 c. low-sodium beef broth
  13. 1 c. red wine (optional)
  14. 1 tbsp. Worcestershire sauce (optional)
  15. 2 tbsp red wine vinegar
  16. 1 tsp. dried or fresh thyme leaves
  17. 2 bay leaves
  18. 1 lb. baby potatoes, halved
  19. 1 c. frozen peas
  20. 1/4 c. freshly chopped parsley, for garnish
Instructions
  1. In a large dutch oven or heavy-bottomed pot over medium heat, heat oil. Add beef and cook until seared on all sides, 10 minutes, working in batches if necessary. Transfer beef to a plate.
  2. In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.
  3. Add beef back to dutch oven then add broth, wine, Worcestershire sauce, thyme, and bay leaves.
  4. Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender, 30 to 45 minutes.
  5. Add potatoes and simmer, covered, until potatoes are tender, 15 minutes.
  6. Remove bay leaves. Stir in peas and cook until warmed through, 2 minutes. Season stew to taste with salt and pepper, then ladle into serving bowls and garish with parsley.
Notes
  1. Why Beef Chuck?
  2. Two reasons: 1) It's cheap! 2) It gets more tender the longer it cooks. Some quick-cooking cuts of meat (like sirloin) would get tough after simmering for 30 to 45 minutes. The opposite is true with beef chuck. If you find your beef isn't tender after 45 minutes, continue simmering, adding more broth or water as needed.
  3. Wine Isn't Completely Necessary
  4. Wine adds a layer of rich complex flavor to your stew. If you don't have any leftover cooking wine on hand, your stew will be delicious without it—just sub in more beef stock! Word to the wise, though: open wine keeps for MONTHS in the fridge. (For cooking. For drinking... eh, not so much.) So yes, that half glass of Pinot from September will work just fine.
Adapted from Delish
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