FOR THE FOODIE
Her focus is on improvising, being resourceful and thinking outside the box (you can find her blog at improvisedlife.com). 2 teaspoons salt 1½ teaspoons fresh or ½ teaspoon dried thyme leaves 1½ teaspoons freshly ground pepper 1½ teaspoons paprika 1¼ teaspoons ground cumin 1¼ teaspoons ground nutmeg ¾ teaspoon cayenne pepper ¾ teaspoon ground white pepper 1 tablespoon olive oil 1½ cups (1 to 2 onions) chopped yellow onion 1¼ cups (3 to 4 ribs) chopped celery 1 cup chopped (1 to 2 peppers) red bell pepper 1 medium jalapeño pepper, seeded and finely chopped 1 tablespoon chopped garlic 1½ tablespoons Worcestershire sauce 1½ teaspoons hot sauce ½ cup whole milk ½ cup tomato purée 2 teaspoons red wine vinegar 1½ pounds lean ground beef 3 ⁄4 pound lean ground pork 1 cup fresh or panko breadcrumbs 3 egg whites
Roasted Tomato and Arugula Salad
Roasted Tomato and Arugula Salad Serves 6 to 8
8 plum tomatoes 1 teaspoon chopped rosemary 1 teaspoon fresh thyme leaves 1½ teaspoons kosher salt, divided 1 ⁄4 cup plus 4 teaspoons extra virgin olive oil, divided 2 tablespoons balsamic vinegar ½ teaspoon chopped garlic 8 cups baby arugula leaves 8 ounces fresh buffalo mozzarella ½ cup pitted Kalamata (or other type) black olives, cut in half if large
Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Cut tomatoes in half crosswise. Trim bottoms so they can sit upright. Gently squeeze out seeds. Place tomatoes, cut side up, on prepared baking sheet. Sprinkle with rosemary, thyme and 1 teaspoon of the salt. Drizzle 4 teaspoons of olive oil over the tomatoes. Roast for 45 minutes. Set aside to cool. While the tomatoes are roasting, prepare the dressing: in a jar with a fitted lid, whisk 40
together the balsamic vinegar, garlic, remaining ½ teaspoon salt and ¼ cup olive oil. Add fresh ground pepper to taste. Cover and store in the refrigerator. Bring to room temperature before using. When ready to serve the salad, toss some of the dressing with the arugula and arrange on a large serving platter. Top with roasted tomatoes, roasted side up. Gently cut cheese into slices (and then cut in half if large) and arrange around the tomatoes on the arugula. Sprinkle with olives and drizzle with more dressing. Season with more salt and pepper as needed. MAKE AHEAD Tomatoes can be roasted earlier in the day and kept at room temperature until serving. Balsamic dressing can be made several days ahead and stored in a closed jar in the refrigerator.
Cajun Meatloaf Serves 8
This fabulous meatloaf recipe comes from chef, author, columnist and lifestyle blogger Sally Schneider.
COLORADOEXPRESSION.COM DECEMBER 2020/JANUARY 2021
Preheat oven to 350 degrees. Line a 13inch by 9-inch baking pan with foil. In a small bowl, combine the salt, thyme, black pepper, paprika, cumin, nutmeg, cayenne and white pepper. In a large heavy skillet or sauté pan, heat the oil over medium heat. Add the onion, celery, red pepper, jalapeño, garlic, Worcestershire sauce and hot sauce. Stir in the reserved spice mixture. Cook, stirring occasionally, for 6 minutes or until the mixture starts to stick to the bottom of the pan. Stir in the milk, tomato purée and vinegar. Cook, stirring occasionally, for 12 minutes or until the mixture is thick (reduce the heat if needed to prevent burning). Remove from heat and set aside to cool. Add the beef, pork, breadcrumbs and egg whites to the cooled vegetable mixture; mix until well combined (I like to use my hands, which is why you need to cool the vegetable mixture). Scoop the mixture into the center of the prepared pan and shape into a loaf about 10 inches by 5 inches. Bake uncovered for 25 minutes. Increase the oven temperature to 400 degrees and cook an additional 20 to 30 minutes, or until an instant-read thermometer inserted in thickest portion registers 150 degrees. Let rest for at least 5 minutes before serving. MAKE AHEAD Meatloaf can be prepared but not baked earlier in the day, covered and refrigerated. Bring to room temperature before baking.