Meat Loaf
recipe courtesy of Ina Garten

Ingredients nocoupons

• 1 tablespoon good olive oil
• 3 cups chopped yellow onions (3 onions)
• 1 teaspoon chopped fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons Worcestershire sauce
• 1/3 cup canned chicken stock or broth
• 1 tablespoon tomato paste
• 2 1/2 pounds ground chuck (81 percent lean)
• 1/2 cup plain dry bread crumbs (recommended: Progresso)
• 2 extra-large eggs, beaten
• 1/2 cup ketchup (recommended: Heinz)

Directions

Preheat the oven to 325 degrees F.

Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.

In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot. Serves 6.

Black-Eyed Peas

Ingredients

• 1/2 lb. dried black-eyed peas
• 1 tbs. EVOO
• 1 Vidalia onion, chopped
• 1 red bellpepper, chopped
• 2 tbs. hot sauce
• 2 tbs. tomato paste
  
• 1 tsp. cayenne pepper
• 1 tsp. ground white pepper
• 1 tsp. dried thyme
• 1 tsp. ground black pepper
• 1/4 tsp. dried sage
• 1/4 tsp. onion powder
• 1/4 tsp. garlic powder
• 1 bay leaf
  
• 2 tsp. kosher salt

Directions

1. In large saute pan, heat oil over medium heat. Add onion and pepper and cook until translucent. Add hot sauce, tomato paste and all remaining ingredients. Cover with water and bring to a boil. Reduce heat to medium-low and simmer for 3 hours. Serves 8.

Spicy Okra and Tomatoes
recipe courtesy of Bon Appetit, Y'all

Ingredients

• 1/4 c. canola oil
• 1 lb. small to medium okra, whole if small, or cut into 1/2 in. pieces, stems trimmed
• 1 onion, preferably Vidalia, chopped
• 2 cloves garlic, very finely chopped
• 1 tbs. finely chopped fresh ginger
• 2 tsp. ground cumin
• 2 tsp. ground coriander
• 1/4 tsp. cayenne pepper
• 1/4 tsp. ground turmeric
  
• 1 (28-oz.) can tomatoes (preferably San Marzano), chopped, with juices
• coarse salt and freshly ground black pepper
• 2 tbs. chopped fresh cilantro, for garnish

Directions

1. Line a plate with paper towels. In a large skillet, heat the oil over medium-high heat. Add the okra and cook until lightly browned, about 4 minutes. Transfer with a slotted spoon to the prepared plate. Set aside.
2. Add the onion to the residual oil in the skillet and cook, stirring occasionally, until golden, about 10 minutes. Add the garlic and ginger and cook until fragrant, 45 to 60 seconds. Add the cumin, coriander, cayenne, and turmeric and stir to combine. Add the tomatoes with juices, and stir to combine.
   
3. Cook until slightly thickened, about 5 minutes. Add the reserved okra and stir to combine. Decease the heat to medium-low and cook until okra is tender, about 10 minutes. Taste and adjust for seasoning with salt and pepper. Garnish with cilantro and serve.
   

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