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!
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
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 and decorated the top of the loaf. I used slices of apple. 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.