Category: Entree

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Tom’s Famous Meatloaf With Red Wine Mushroom Gravy

Meatloaf With Red Wine Mushroom Gravy
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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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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Sodium 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.
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Ingredients
  1. For the meatloaf
  2. 2 ¼ pounds ground beef (chuck is probably best but I use a little leaner cut)
  3. 1 egg + 1 yolk
  4. ⅓ cup onion, diced
  5. ¼ cup carrot, diced
  6. ¼ cup red bell pepper, diced
  7. ¼ cup celery, diced
  8. ¼ cup portobello mushrooms, diced
  9. 2 tsp garlic, minced
  10. ⅔ cup bread crumbs (may need a little more to hold loaf together)
  11. ⅓ cup crushed tomato, canned SEE NOTE BELOW (I use canned chopped tomatoes, drain the liquid, then add some liquid back in, if necessary)
  12. 1 Tbl yellow mustard
  13. 2 tsp Tabasco sauce
  14. 1 Tbl Worcestershire sauce
  15. Optional - see note below - ⅓ cup ketchup + ⅓ cup for glazing (I use ¼ cup in the loaf and a few Tablespoons for glazing)
  16. 2-3 slices of bacon
  17. ______________________
  18. For the red wine sauce
  19. 4 TB butter
  20. 1 pound button mushrooms, sliced
  21. ½ cup onion, chopped
  22. 1 cup red wine
  23. 4 TB flour
  24. 3 ½ cups beef broth
  25. Pepper to taste
Instructions
  1. Preheat oven to 325.
  2. Combine all ingredients (except the ketchup for glazing and the bacon) in a bowl and mix well. I use my hands.
  3. The original recipe says to use a 10-inch loaf pan but I use a 9x13 glass dish. If you use the glass dish, mound the meat into a loaf in the center of the dish (see the attached picture).
  4. Spread the ketchup reserved for glazing on the top.
  5. Place uncooked bacon over the top.
  6. Bake until internal temperature reaches 155 degrees, about 1 ½ to 2 hours.
  7. Serve with mushroom gravy.
  8. RED WINE SAUCE
  9. Melt the butter in a pan.
  10. Add the mushrooms and cook over medium-high heat until all of the liquid from the mushrooms is absorbed.
  11. Stir frequently, so the mushrooms brown but don’t burn.
  12. Add the chopped onion and red wine.
  13. Continue cooking until the wine has been reduced.
  14. Add the flour.
  15. Stir well so that the flour absorbs the remaining liquid.
  16. Add beef broth all at once and stir constantly until the gravy thickens.
  17. Season with pepper and serve over slices of the meatloaf.
Notes
  1. I didn’t put any ketchup in the meatloaf. Instead I use the whole 14.5 can of tomatoes after I drained them. I also did not need any of the juice from the tomatoes.
  2. Another cook made the sauce with chicken broth to serve with chicken and said it was terrific. I haven’t tried that yet.
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Tuna and White Bean Salad

Tuna and White Bean Salad
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% Daily Value *
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Polyunsaturated Fat 0g
Monounsaturated Fat 0g
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Protein 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.
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Ingredients
  1. 5oz can albacore tuna (in olive oil)
  2. 1/2 red onion, sliced long and thin
  3. 15.5 oz can cannellini beans, drained and washed
  4. Cherry tomatoes or grape tomatoes
  5. DRESSING (adjust amounts to your own taste)
  6. Olive oil
  7. Balsamic vinegar
  8. Sea salt
  9. Pepper
Instructions
  1. Mix all ingredients and dress with oil, vinegar, salt and pepper
Notes
  1. If you like capers, you can add them.
  2. You can substitute great northern beans if you don't have cannellini beans
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Baked Barley Risotto With Mushrooms and Carrots

Baked Barley Risotto With Mushrooms and Carrots
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Calories 0
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% Daily Value *
Total Fat 0g
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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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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 tablespoons extra-virgin olive oil
  2. ½ small white or yellow onion, finely chopped (about 1/2 cup)
  3. 5 garlic cloves, thinly sliced
  4. 1 pound mixed mushrooms, such as white button, cremini and shiitakes, halved if small, quartered if large (about 7 cups total)
  5. Kosher salt and black pepper
  6. 10 ounces pearl barley (about 1 1/2 cups)
  7. 1 medium carrot, very thinly sliced into rounds (about 1 cup)
  8. 2 ounces grated Parmesan (about 1/2 cup), plus more for serving
  9. 2 tablespoons unsalted butter
  10. ¼ cup chopped chives
Instructions
  1. Heat oven to 425 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add onion and garlic, and cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms and remaining 1 tablespoon oil, and season with salt and pepper. Cook, stirring occasionally, until mushrooms start to soften, about 3 minutes.
  2. Stir in barley, carrot and 4 1/2 cups water, and bring to a boil over high heat. Cover, transfer to the oven and bake until barley is tender and chewy and almost all of the liquid is absorbed, about 30 minutes.
  3. Stir in Parmesan and the butter until slightly thickened and creamy. Season with salt and pepper.
  4. Divide among shallow bowls. Sprinkle with chives and more Parmesan, to taste.
Notes
  1. Wholesome and nutty, barley is a superb alternative to arborio rice in this risotto, since it’s naturally plump and chewy when cooked. The grated Parmesan and butter stirred in at the end release the barley’s starches, creating a silky, creamy texture. Make sure to use pearl barley, not hulled, since it cooks much faster and is more tender. As for the mushrooms, white button, cremini and earthy shiitakes are a tasty, accessible mix, though any combination of oyster, king trumpet and maitake would raise the bar. Still, the best thing about this risotto, which is a satisfying vegetarian weeknight dinner (or side to any large roast or fish) is that it’s baked, taking away the pressure of constant stirring at the stove.
Adapted from NYT Cooking
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Shrimp Scampi With Orzo

Shrimp Scampi With Orzo
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Calories 0
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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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.
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Ingredients
  1. 1 pound large shrimp, peeled and deveined
  2. 3 tablespoons extra-virgin olive oil
  3. 1 tablespoon lemon zest, plus 1 tablespoon juice (from 1 lemon)
  4. ½ teaspoon red-pepper flakes
  5. Kosher salt and black pepper
  6. 4 garlic cloves, minced
  7. 2 tablespoons unsalted butter
  8. 1 cup orzo
  9. ⅓ cup dry white wine
  10. 2 cups boiling water, seafood stock or chicken stock
  11. 3 tablespoons finely chopped parsley
Instructions
  1. In a medium bowl, stir together shrimp, 1 tablespoon olive oil, lemon zest, red-pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper and half the garlic. Set aside to marinate. (This step can be done up to 1 hour in advance.)
  2. Add butter, remaining olive oil and remaining garlic to a medium skillet set over medium heat. When the butter starts to bubble, add the orzo and 1/2 teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning. Carefully add the wine — it will bubble — and stir until absorbed, about 1 minute. Stir in water, reduce heat to low, cover, and cook until orzo is al dente, about 12 minutes.
  3. Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes. Remove from heat and let sit, covered, 2 minutes.
  4. Sprinkle with parsley and lemon juice, season with salt and pepper, and serve immediately.
Adapted from NYT Cooking
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French Onion Pasta

French Onion Pasta
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Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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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.
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Ingredients
  1. 3 medium sweet onions (about 2 pounds), halved lengthwise and thinly sliced crosswise
  2. 3 tablespoons olive oil
  3. 1 tablespoon unsalted butter
  4. 1 teaspoon minced garlic
  5. 1 teaspoon salt
  6. 1/2 teaspoon black pepper
  7. 1/2 cup sherry or dry white wine
  8. 1 tablespoon fresh thyme leaves
  9. 1 tablespoon fresh chopped parsley
  10. 2 cups water
  11. 2 cups beef broth
  12. 1 tablespoon Worcestershire sauce
  13. 12 ounces uncooked linguine, broken in half
  14. 1 cup grated Parmesan cheese
  15. 1 cup grated Gruyere or Swiss cheese
  16. Garnish: fresh thyme sprigs, chopped fresh parsley (optional)
Instructions
  1. Place a large skillet with flat sides over medium-high heat and add olive oil and butter. Stir in onions and cook for 15 minutes, stirring occasionally.
  2. Stir in garlic, salt, and pepper; cook an additional 5 minutes or until onions have browned and are jam-like in texture. Stir in sherry and scrape the bottom of the skillet to remove any brown bits on the bottom.
  3. Stir in water, beef broth, thyme leaves, parsley, and Worcestershire sauce. Add broken linguine and stir to incorporate pasta into the liquid. Bring to a boil and boil for 10 minutes, stirring occasionally, until pasta is cooked and most of the liquid is absorbed. Remove from heat and cover for 3 minutes.
  4. Toss in grated Parmesan, Gruyere, and garnish with thyme sprigs and chopped parsley, if desired.
Notes
  1. Inspired by the deeply savory flavors of French onion soup, this single-pan pasta is a surefire crowd please—and better still, it couldn’t be easier to make. You start by caramelizing your onions to create a deeply flavorful base, then simply add your cooking liquid, aromatic flavorings, and dried pasta to the pan—bring everything to a boil and cook until your pasta is tender and the liquid is largely absorbed. This French Onion Pasta is here to prove that all you need for an incredible meal is one pan and a plan.
Adapted from NYT Cooking
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Tuna Casserole

Tuna Casserole
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Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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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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Sodium 0mg
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Total Carbohydrates 0g
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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.
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Ingredients
  1. 2 cans (14.5-oz) of white beans, rinsed and drained
  2. 1/2c white wine (Can substitute with water or broth; point is to moisten ingredients)
  3. 1 onion (or shallots, scallions or leeks) - chopped
  4. Pinch of red-pepper flakes
  5. Fresh ground pepper
  6. Fresh herbs (fennel fronds are suggested)
  7. Pinch of salt
  8. 6 garlic cloves, sliced
  9. 1/4c milk
  10. 2 cans of tuna (If oil-packed, add the oil. If water-packed, drain and drizzle in more olive oil)
  11. 2-4 TB grated gruyere (Parmesan, Jarlsberg or cheddar is okay too)
  12. Zest from half-lemon
  13. Olive oil
  14. Crushed potato chips
  15. 1TB butter
Instructions
  1. In an ovenproof skillet, sauté a chopped onion (or shallots, scallions or leeks) in olive oil over medium-high heat until soft, about 5 minutes. Add a pinch of red-pepper flakes, a pinch of salt and lots of sliced garlic cloves.
  2. When the garlic is slightly golden and very fragrant, add white beans and white wine.
  3. Let it simmer until the liquid evaporates and the beans are soft, about 5 minutes, then mash the beans with a potato masher or a fork. Make them as smooth or lumpy as you like. You just want to release some of their starch. Turn off the heat.
  4. Add 1/4 cup milk and 2 cans of tuna.
  5. Mash the tuna into the beans, leaving it a little chunky. Mix in a tablespoon or two of chopped fresh herbs, grated zest from half a lemon and lots of black pepper.
  6. Finally, mix in 2 to 4 tablespoons grated any kind of cheese.
  7. Taste and add more salt and pepper if needed.
  8. Spread the mixture evenly in the skillet, and top it with about a cup of potato chips that either you or your bored child crushed with a rolling pin. Scatter on more grated cheese, about another 2 tablespoons, and dot the top with, as Ms. Henry says, little nuggets of butter. She and I both agree that 1 tablespoon will do it.
  9. Bake at 350 degrees, until the tuna mixture bubbles around the edges, 20 to 25 minutes. If you want the potato chips to get more brown, you could run the whole pan under the broiler.
Adapted from NYT Cooking
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Classic Shrimp Scampi

Classic Shrimp Scampi
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Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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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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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tablespoons butter
  2. 2 tablespoons extra-virgin olive oil
  3. 4 garlic cloves, minced
  4. ½ cup dry white wine or broth
  5. ¾ teaspoon kosher salt, or to taste
  6. ⅛ teaspoon crushed red pepper flakes, or to taste
  7. Freshly ground black pepper
  8. 1 ¾ pounds large or extra-large shrimp, shelled
  9. ⅓ cup chopped parsley
  10. Freshly squeezed juice of half a lemon
  11. Cooked pasta or crusty bread
Instructions
  1. In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
  2. Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.
Notes
Adapted from NYT - 5/3/2020
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Pot Roast

Instant Pot Pot Roast
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% 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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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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Iron
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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.
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Ingredients
  1. 2 teaspoons seasoning salt (I use Lawry's)
  2. 1 teaspoon garlic powder
  3. 1 teaspoon dried parsley
  4. 1/2 teaspoon onion powder
  5. 1/2 teaspoon black pepper
  6. 3 lb beef chuck roast cut into 1lb chunks
  7. 1 tablespoon canola oil
  8. 1 cup low sodium beef broth
  9. 1 tablespoon tomato paste
  10. 2 tablespoons balsamic vinegar
  11. 1 tablespoon Worcestershire sauce
  12. 1.5 lb little potatoes
  13. 3 large carrots peeled and cut into thick slices
  14. OPTIONAL: corn starch to thicken juices
Instructions
  1. In a small bowl, combine seasoning salt, garlic, parsley, onion powder and pepper. Sprinkle over roast to season.
  2. Turn Instant Pot to saute. When it reads "hot", add the oil and sear roast on all sides. To do this, place the roast in the pot and do not move for 2-3 minutes. When you flip it, it should release from the pan easily.
  3. To the Instant Pot add broth, tomato paste, vinegar and Worcestershire sauce -- if there are brown bits stuck to the bottom from the meat, give them a scrape and they should release easily. Stir to combine.
  4. Put the lid on and turn the valve to sealing. Select Manual or Pressure Cook and set the cook time for 55-65* minutes on high pressure, depending how large your pieces are. (see notes below)
  5. When the cook time is over, turn the Instant Pot off and let the pressure release naturally for 10 minutes before turning the valve to venting and opening the lid.
  6. Add the Little Potatoes and carrots, put the lid back on, turn the valve to sealing and select Manual or Pressure Cook for 3 minutes.
  7. When the cook time is over, let pressure release naturally for 10 minutes before moving the valve to venting, releasing remaining pressure and opening the lid. (SEE NOTES!)
  8. Remove beef from the Instant Pot and slice or pull as desired. Serve with potatoes and carrots.
  9. OPTIONAL: If desired, combine equal parts corn starch and water, stir into the remaining juices and turn the Instant Pot to saute. Whisk continuously until juices are thickened. Taste sauce and adjust seasoning as desired, adding a tablespoon of honey if you want to add a little sweetness.
Notes
  1. 10 minutes was too long for my potatoes and carrots. I'd start venting after 4 minutes. You can always finish the in the microwave if they aren't ready.
Adapted from Recipe Rebel
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Marilyn Mossman’s Ribeye Steak

Boneless Ribeye Steak
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Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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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.
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Ingredients
  1. Two 1-1/2 inch ribeye steaks
  2. Kosher salt
  3. 1TB butter
  4. Freshly ground pepper, to taste
Instructions
  1. Salt steaks liberally with kosher salt one day ahead of cooking and refrigerate
  2. Place steak on roasting tray with drip pan
  3. Put steaks in 300º oven until it reaches internal temp of 123º (about 1 hr)
  4. Heat a cast iron pan on the stove (with oil, if needed) on high temp
  5. Sear 1-2 minutes on each side
  6. Place a pat of butter on each steak and let it rest for 10 minutes
  7. Add pepper if desired
Notes
  1. Steak is cooked medium to medium-rare. Take it to 125º or more if you prefer more well-done.
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Beef Stroganoff

Beef Stroganoff
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Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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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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Sodium 0mg
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Total Carbohydrates 0g
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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.
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Ingredients
  1. Kosher salt and freshly ground black pepper
  2. 1 ½ pounds sirloin roast, or beef tenderloin, if you’re feeling fancy
  3. 2 tablespoons all-purpose flour
  4. 1 ½ teaspoons hot paprika
  5. 1 tablespoon neutral oil, such as canola or grapeseed
  6. 4 tablespoons unsalted butter
  7. 1 pound button mushrooms, cleaned and cut into quarters
  8. 2 small shallots, thinly sliced
  9. 12 ounces wide egg noodles
  10. ¼ cup dry white wine
  11. 1 cup heavy cream or crème fraîche
  12. 1 ½ teaspoons Worcestershire sauce
  13. 1 teaspoon Dijon mustard
  14. Chopped fresh parsley, for garnish
Instructions
  1. Bring a large pot of salted water to a boil.
  2. Cut the beef against the grain into 1/2-inch slices, pound lightly, then cut those slices into 1-inch-wide strips.
  3. Add the flour, paprika, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper to a large shallow bowl and toss to combine. Dredge the strips of meat in the flour mixture, shake them to remove excess flour, then transfer them to a rimmed baking sheet.
  4. Place a large skillet over high heat and swirl in the oil. When the oil begins to shimmer, sauté the beef slices, in two batches, until they are well browned on both sides but rare inside, 3 to 4 minutes per batch. Transfer the seared meat to the baking sheet. Turn the heat down slightly.
  5. Add 1 tablespoon of the butter to the pan. When it has melted and started to foam, add the mushrooms, toss to coat them with the fat, and season with salt and pepper. Cook, stirring frequently, until the mushrooms have released their moisture and are a deep, dark brown, 12 to 15 minutes. About halfway into the process, add the sliced shallots and 1 tablespoon butter and stir to combine.
  6. While the mushrooms cook, add the noodles to the boiling water, and cook until just done, about 10 minutes. Drain the noodles, and toss with the remaining 2 tablespoons butter. Set aside.
  7. When the mushrooms and shallots are soft and caramelized, deglaze the pan with the wine, scraping at all the stuck-on bits on the pan’s surface. When the wine has reduced by about half, slowly stir in the cream, followed by the Worcestershire and mustard. Add the meat, along with any accumulated juices, and stir to combine. Cook, stirring occasionally, until the dish is hot and the beef is medium-rare, 2 to 3 minutes. Taste, and adjust the seasonings.
  8. Serve the noodles under or alongside the stroganoff; sprinkle stroganoff with parsley.
Notes
  1. One kitchen chemistry trick is to mix a little corn starch with the sour cream before adding to prevent it from curdling.
  2. Tri-tip can be substituted for sirloin
  3. Yogurt can sub for the dairy portion
Adapted from New York Times Magazine
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protein
0g
carbs
0g
more
Adapted from New York Times Magazine
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