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Super NUTritious Nut Loaf | nut loaf

 Food Memoir, health supportive, nutrient rich  Comments Off on Super NUTritious Nut Loaf | nut loaf
Apr 282017
 

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Nut loaf

A friend who bought a half dozen bottles of Salt of D Earth as holiday gifts wrote to say, “how the RhODy blend really pulled her nut loaf together.”  I wrote back immediately saying, “NUT LOAF, what do you mean nut loaf? How have I never heard of a nut loaf? You’ve gotta talk me through this one.” Within minutes she texted back saying that she’s never used a recipe to make a nut loaf & she’s been making them for years but she did include a link for a recipe in her text none the less.

I checked the recipe in the link knowing full well I too would be ‘Making it my own”.

I hemmed & hawed about whether or not this nut loaf could really constitute being a true Recipe 4 Survival since a majority of the ingredients are not basic staples and some of them are quite expensive, for instance organic nuts.  I knew I’d love it, I wanted to make something I’ve never tried before and the play on words that a nut loaf is NUTritious made it all worthwhile.

Now that I’ve made it, nut loaf is a perfect recipe for survival. So here’s the rough math: the ingredients used to make a 9″ loaf cost about $18. At least 10 hearty slices can be had from the 9″ loaf which I know would suffice a family of 4 with left overs, so YES, nut loaf is a Recipe 4 Survival.  A slice, pan-seared makes a killer sandwich – especially since I used up my ancho chili infused maple syrup roasted butternut squash like a jam on the toast.  It freezes & reheats really well and it’s so NUTritious! IMG_8885

The ingredient’s & quantities called for seemed like overkill to me and I could tell what they were calling for and the final product would be very forgiving short of picking up mushrooms & cottage cheese I made my first nutloaf with basic staples I have at home.

If you happen to have left over or cooked rice, putting a nut loaf together takes almost no time at all. Let’s say 20-30 mins prep & 50-60 mins baking time.

Here’s what I did to make my nut loaf.

Preheat the oven to 350°

2 – 3 Cs cooked (short grain) brown rice – 1 cup of short grain brown rice yielded .

2 Portabello Mushroom tops & 1 stem – chopped.

2 dents of Garlic – minced or diced

1/2 large Onion – diced

sherry – splash/1/4 cup.

1 C Almonds – toasted & 1 C Walnuts – toasted

3 or 4 eggs – beaten

1 C – cottage or pot/farmer’s cheese

1 C Grated cheese – Cheddar or Smoke Gouda

(Pecans, Brazil nuts, cashews – whatever your fancy. I used nuts that are staple ingredients for me and I believe everyone should too)

I cooked 1 cup of short grain brown rice which I let toast lightly in the pan I sautéd the mushrooms in  then I added two cups of water, let that come to a boil for 5 mins. Turn the heat down, put a top on the pan and let the rice steam for a good 20 mins.

I pulsed to a fine chop 2 Portabello mushroom tops & 1 stem in my small food processor then cooked them off in a heavy bottomed pan with just enough olive oil to coat the bottom of the pan, 2 good sized dents of garlic roughly chopped  & 1/2 an onion diced.  I added various pinches of dry herbs, primarily thyme & sage which probably equal about a teaspoon each.  When the mushroom liquid evaporated I splashed in some sherry – a staple for me and let that cook off. Turn off the heat & let the mushroom mixture cool in a bowl.

Next I toasted the nuts, 1 C of  almonds & 1 C of walnuts I toasted each separately, a handful at a time in a small saute pan over a medium heat. This takes no time at all, just until you smell the aroma of the nuts by wafting the air over the pan. I tossed those into small food processor and pulsed.

In a large bowl combine the nuts & the cooked rice    IMG_8874

In another bowl beat 4 eggs, & 1 cottage or pot/farmer’s cheese. The recipe called for 5 eggs & 1 Cup of the pot/farmer’s cheese. Believe me, if I hadn’t been able to get the freshest most beautiful farmer’s cheese, I would have left it out. Season with Salt of D Earth or S & P.

Add the egg & cottage cheese and the sautéd mushrooms to the nut & rice mixture and stir to incorporate well.  This is when I added about a 1/4# of grated smoked Gouda & handful of dried cranberries.  I think apple chunks would work nicely in the mix. Maybe in place of a cup of nuts?  There’s sO much one can do to make this dish their own it’s NUTS.

Pour the mixture into a greased 9″ Pyrex loaf dish IMG_8877and decorated the top of the loaf. I used slices of apple. IMG_8881 Sliced mushrooms, a sprig of thyme, would look beautiful. I slid this into the preheated oven and let it cook for 50 minutes, turned the heat off & left the loaf in the oven another good 10 minutes.

Nut loaf is so great on so many levels. It travels well. It’s a great pot luck dish for a party, it’s filling and again, oh so NUTritious. The first time I made the nut loaf  it was so well received I scored big time as it took center field on the grazing table at a Superbowl party amongst a huge pot of vegetarian chili, cheesy nachos, traditional toppings, 2 different bowls of guacamole  & various dipping chips.

You too will score big time with this one. YUM.

 

 

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Passover – Seasonal eats | Passover seasonal vegetarian eats

 Food Memoir  Comments Off on Passover – Seasonal eats | Passover seasonal vegetarian eats
Apr 122017
 

Keep it seasonal, keep it green, keep it light

My arsenal of Passover eats are:

 cauliflower crust ‘pizza’, nut loaf and my sweet potato & string bean salad  They’re perfect dishes I hope will sustain you through the Passover week.

May these days of joy, rejuvenation, connecting with friends & family carry us through the year

Chag sameach, חַג שָׂמֵחַ, Happy holidays

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Apr 212016
 

Passovernutloaf

In preparation for Passover I went through my refrigerator & cupboards to search & Dstroy all neglected, forgotten, leftover ingredients taking up space only to realize they would all be perfect to make a nutloaf with.

Here’s what I scavenged: 1 Portabello mushroom which a friend gave me since she signed up for one of those meal delivery plans & can’t stand mushrooms. A red onion that needed to go to good use & I had 1/2 a plastic bag of faro & some cooked off oatmeal that would have gone right down the toilet had I not used it in this dish. I can see this being a stretch for some folk but it really worked. The nut loaf cooked beautifully and was very moist. This goes to show how forgiving this ‘recipe’ is.  I had 1/2 a dozen eggs so using three rather than the called for 5 was a no brainer and I had a heel of smoked gouda that had seen better days.  The only thing(s) I purchased was a 2nd Portabello mushroom & some gorgeous farmers cheese which had I remembered I had the cooked oatmeal I would have forgone this ingredient.

If you have cooked rice, or any grain for that matter, putting a nut loaf together takes almost no time at all. Let’s say 20-30 mins prep & 40 – 50 mins baking time.

Here’s what I did to make this nut loaf.

Preheat the oven to 350°

2 – 3 Cs of a cooked grain –  faro, short grain brown rice, quinoa, cous-cous, oatmeal, …

1/2 large Onion – diced

2 dents of Garlic – minced or diced

2 Portabello Mushroom tops & 1 stem – chopped or pulsed.

sherry – splash – 1/4 cup.

1 C slivered Almonds – toasted

3 eggs – beaten

1 C – farmer’s cheese

1 C or more of cheese – Smoke Gouda, Gruyere, or cheddar – grated

1/2 apple –  grated

I used nuts that are staple ingredients for me and I believe everyone should too. I have 1/2 a bag of  walnuts but I’m going to use them in the beet, apple & orange salad I bring to my cousin’s Sedar.

I cooked off about a cup of the faro which is completely painless. It cooks in boiling water in under 30 minutes.

Then I quickly diced 1/2 of the red onion, pulsed each of the Portabello mushroom tops & stem in my small food processor then cooked them off in a heavy bottomed pan with just enough olive oil to coat the bottom of the pan, 2 good sized dents of garlic roughly chopped  & 1/2 an onion diced.  I added various pinches of dry herbs, primarily thyme & sage which probably equal about a teaspoon each.  When the mushroom liquid evaporated I splashed in some sherry – a staple for me and let that cook off. Turn off the heat & let the mushroom mixture cool in a bowl. The recipe calls for lots of herbs to be added to the sautéd mushrooms.

Next I toasted the nuts, 1 C of  almonds. This takes no time at all, just until you smell the aroma of the nuts by wafting the air over the pan. I tossed those into small food processor and pulsed.

In a large bowl combine the nuts & whatever cooked grain you’re using  IMG_8874

In another bowl beat 3 eggs to which the farmer’s cheese,cottage or pot cheese will be mixed into. If I hadn’t been able to get the freshest most beautiful farmer’s cheese I would have left it out. Season with Salt of D Earth or S & P.

Add sauteed mushrooms to the nut & rice mixture and stir to incorporate well, then the egg & cottage cheese.  This is when I added the smoked Gouda & the grated apple. Mix well. Only because I have flat leaf parsley around from having made anchovy butter toast for my cheese souffle I roughly chopped about 1/4 cup of flat leaf parsley and mixed that in at the very end then poured the mixture into a greased 9″ Pyrex loaf dish IMG_8877 I slid this into the preheated 350° oven and let it cook for 40 minutes, turned the heat off & left the loaf in the oven another good 10 minutes.

Nut loaf is so great on so many levels. It travels well. It’s a great pot luck dish for a party, it’s filling and again, oh so NUTritious. I blanched a handful of string beans and ate 2 almost piping hot slices in a bowl never taking the time to plate the dish and take a snap for a blog entry – GREAT – NOT…

So the following day I cut out of work & came home and served myself the beautiful dish you see uptop, the nut loaf with steamed corn & Ceres pear juice. Now here’s a funny one for ya; I am not a ketchup person but I remembered I picked up a bottle of Rhode Island’s own Cowboy sauce which is more a BBQ sauce than a ketchup and poured that on. Oh My God – again, I ate this so fast I could have choked.

I can’t speak more highly of this dish. A true new specialD!

 

There’s sO much one can do to make this dish their own it’s NUTS.

 

 

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Super NUTritious Loaf

 Food Memoir, health supportive, nutrient rich  Comments Off on Super NUTritious Loaf
Nov 122015
 

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The weather lately has me thinking about a NUT LOAF folks and I think you should be too.

Even tho this is a REpost if you will The synchronicity surrounding the first time I made a nut loaf was ‘NUTS’ was so much fun, I’m leaving a bit of that commentary here.

A friend who bought a bunch of Salt of D Earth around the holidays wrote to say how the RhODy blend really pulled her nut loaf together.  I wrote back immediately saying, “NUT LOAF, what do you mean nut loaf? How have I never heard of a nut loaf? You’ve gotta talk me through this one.” Within minutes she texted me a link for a recipe with a quick note that she’s never really used a recipe to make a nut loaf & she’s been making them for years.

I checked the recipe in the link knowing full well I too would be ‘Making it my own”.

I hemmed & hawed about whether or not this nut loaf could really constitute being a true Recipe 4 Survival since a majority of the ingredients are not basic staples and some of them are quite expensive, for instance organic nuts.  I knew I’d love it, I wanted to make something I’ve never tried before and the play on words that a nut loaf is NUTritious made it all worthwhile.

Now that I’ve made it, nut loaf is a perfect recipe for survival. So here’s the rough math: the ingredients used to make a 9″ loaf cost about $18. At least 10 hearty slices can be had from the 9″ loaf which I know would suffice a family of 4 with left overs, so YES, nut loaf is a Recipe 4 Survival.  A slice, pan-seared makes a killer sandwich – especially since I used up my ancho chili infused maple syrup roasted butternut squash like a jam on the toast.  It freezes & reheats really well and it’s so NUTritious! IMG_8885

The ingredient’s & quantities called for seemed like overkill to me and I could tell what they were calling for and the final product would be very forgiving short of picking up mushrooms & cottage cheese I made my first nutloaf with basic staples I have at home.

If you happen to have left over or cooked rice, putting a nut loaf together takes almost no time at all. Let’s say 20-30 mins prep & 50-60 mins baking time.

Here’s what I did to make my nut loaf.

Preheat the oven to 350°

2 – 3 Cs cooked (short grain) brown rice – 1 cup of short grain brown rice yielded .

2 Portabello Mushroom tops & 1 stem – chopped.

2 dents of Garlic – minced or diced

1/2 large Onion – diced

sherry – splash/1/4 cup.

1 C Almonds – toasted & 1 C Walnuts – toasted

4 eggs – beaten

1 C – cottage or pot/farmer’s cheese

1 C Grated cheese – Cheddar or Smoke Gouda

(Pecans, Brazil nuts, cashews – whatever your fancy. I used nuts that are staple ingredients for me and I believe everyone should too)

I cooked 1 cup of short grain brown rice which I let toast lightly in the pan I sautéd the mushrooms in  then I added two cups of water, let that come to a boil for 5 mins. Turn the heat down, put a top on the pan and let the rice steam for a good 20 mins.

I pulsed to a fine chop 2 Portabello mushroom tops & 1 stem in my small food processor then cooked them off in a heavy bottomed pan with just enough olive oil to coat the bottom of the pan, 2 good sized dents of garlic roughly chopped  & 1/2 an onion diced.  I added various pinches of dry herbs, primarily thyme & sage which probably equal about a teaspoon each.  When the mushroom liquid evaporated I splashed in some sherry – a staple for me and let that cook off. Turn off the heat & let the mushroom mixture cool in a bowl.

Next I toasted the nuts, 1 C of  almonds & 1 C of walnuts I toasted each separately, a handful at a time in a small saute pan over a medium heat. This takes no time at all, just until you smell the aroma of the nuts by wafting the air over the pan. I tossed those into small food processor and pulsed.

In a large bowl combine the nuts & the cooked rice    IMG_8874

In another bowl beat 4 eggs, & 1 cottage or pot/farmer’s cheese. The recipe called for 5 eggs & 1 Cup of the pot/farmer’s cheese. Believe me, if I hadn’t been able to get the freshest most beautiful farmer’s cheese, I would have left it out. Season with Salt of D Earth or S & P.

Add the egg & cottage cheese and the sautéd mushrooms to the nut & rice mixture and stir to incorporate well.  This is when I added about a 1/4# of grated smoked Gouda & handful of dried cranberries.  I think apple chunks would work nicely in the mix. Maybe in place of a cup of nuts?  There’s sO much one can do to make this dish their own it’s NUTS.

Pour the mixture into a greased 9″ Pyrex loaf dish IMG_8877and decorated the top of the loaf. I used slices of apple. IMG_8881 Sliced mushrooms, a sprig of thyme, would look beautiful. I slid this into the preheated oven and let it cook for 50 minutes, turned the heat off & left the loaf in the oven another good 10 minutes.

Nut loaf is so great on so many levels. It travels well. It’s a great pot luck dish for a party, it’s filling and again, oh so NUTritious. The first time I made the nut loaf  it was so well received I scored big time as it took center field on the grazing table at a Superbowl party amongst a huge pot of vegetarian chili, cheesy nachos, traditional toppings, 2 different bowls of guacamole  & various dipping chips.

You too will score big time with this one. YUM.

 

 

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