Monday, December 20, 2010

Skillet Meat Loaf

Remember eating your mother's meatloaf? Meatloaf became a staple in the American diet sometime in the early 1900's.  Before butchers were common-place, the hand cranked meat grinder was used by our grandparents to prepare meatloaves. Thank you to Julie I. for sending me this recipe. Her family enjoys this Skillet Meat Loaf dish. Add shredded carrots and chopped fresh spinach to make this staple more nutritious. Using a cast iron skillet on the stove top may even bring back some childhood memories.  If using the stove top is not appealing, try using a loaf pan and place it in the oven at 350 degrees for one hour. Here follows the skillet recipe:
2 lbs ground beef*
1/2 cups bread crumbs 
6 Tbsp onions, chopped
2 eggs
1 teaspoon salt
1/2 teaspoon peppper
1 cup tomato sauce
1 Tbsp butter
1/3 cup water
2 teaspoons mustard 
2 Tbsp Annie's Worcestershire sauce

Combine first 6 ingredients plus 1/2 cup tomato sauce-mix well. Shape into two meat loaves. Melt butter in a skillet and brown meat loaves on both sides. Cover and cook for 25-30 minutes over low heat. Mix mustard, 1/2 cup tomato sauce, water, & Worcestershire together to make the sauce. Pour sauce over meat loaf. Simmer uncovered 10-15 minutes. Serve with mashed potatoes and oven roasted broccoli & cauliflower. 
*Substitute 1lb of pork for 1lb ground beef if desired.

Monday, December 13, 2010

Weeknight Chili Dinner

My son asked for one of his favorite dinners-chili & cornbread. I have found this to be a very easy weeknight dinner. We usually have leftovers, so I pack it in his school lunch the next day. I hope some of you get a chance to try it and let me know how your family enjoys it. Here follows the recipe:

  • 2 lbs Lasater ground beef 
  • 3 tablespoons olive oil
  • 1 medium onion, chopped finely
  • 2 cloves garlic, chopped finely
  • 2-3 tablespoons SAVORY SPICE SHOP mild chili seasoning
  • 4 cans of beans (any of your favorite type-Black, Pinto, Kidney, Garbanzo, etc) ----Canned beans work just as well as dry beans
  • 3 carrots, sliced diagnolly
  • 1 yam, peeled and chopped
  • 4 medium tomatoes or 7 small tomatoes, chopped (use 1 16oz can chopped tomatoes)
  • 4 cups beef broth or water if broth is not availabe
  • 2 cups corn (frozen or fresh)
  • 1 cup green beans (frozen or fresh)
  • Salt & Pepper to taste

In large soup pot on medium-high brown ground beef & onions in olive oil.
Once beef & onions are browned, add garlic and chili seasoning. Mix together well for 2-3 additional minutes.
Add all the other ingredients and stir.

Bring to a simmer, then lower heat and simmer until the yam and carrots are tender (approx. 30-40 minutes).
While your chili is simmering, make some cornbread muffins and honey butter. Serve chili & cornbread with braised winter greens or a garden salad. 

Friday, December 3, 2010

Grassfed Cattle Restore the Prairie

Recently, I have been talking with folks who are interested in understanding what makes their Lasater Grasslands Beef so unique. In June 2011, I will take a group out to the ranch for a first hand visit. If any of you visiting this blog are interested in joining us, please let me know by leaving a comment on this site.
In the meantime, read this article published by PERC, Property & Environmental Research Center to learn more about what makes Lasater ranch so distinct.