Khoresht Ghormeh Sabzi and Lima Bean with Dill Tah Dig II: This Time, It’s Personal

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Ghormeh Sabzi

Last week, I tried to make tahdig, and it didn’t go so well.

I was determined NOT to burn the shit out of the tah dig this time. If I didn’t accomplish anything else, just not burning it would have been a win. I watched videos of Iranian women making it, read multiple blogs about other people’s experiences, and decided to try again today. There’s always next week, right?

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Super Fancy Gluten Free Meatloaf and Mashed Potatoes

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I hate to even call this “meatloaf”, but since there are three different kinds of meat, and it’s in the shape of a loaf, I guess it fits. It’s a little more work than throwing some meat, ketchup, onions and breadcrumbs into a pan, but it is *so* worth it.

Ingredients:

  • 5 strips bacon
  • 1½ cups onion, chopped
  • 3 garlic cloves, minced
  • 2 eggs
  • ½ cup milk
  • 2 tsp dijon mustard
  • 2 tsp hot sauce
  • 1½ tsp fresh marjoram
  • 1½ tsp fresh thyme
  • sea salt and ground pepper to taste
  • 1 lb ground beef
  • 1 lb ground pork
  • 2 oz applesauce
  • 1½ cups crushed gluten free crackers
  • ¼ cup fresh parsley, minced

Glaze

  • ½ cup ketchup
  • ¼ cup light brown sugar
  • 1½ Tbs cider vinegar

Directions

Cut up bacon and fry until crispy. Remove bacon and set aside on paper towels, leaving bacon fat in pan. Saute onion and garlic in bacon fat for 5 minutes or so, or until opaque.

Whisk milk, eggs, mustard, hot sauce together, and add marjoram, thyme, salt and pepper.

Add applesauce, beef and pork and mix.

Mix in cracker crumbs and parsley.

In a different bowl, mix brown sugar, ketchup, and vinegar.

Move meat into a greased loaf pan or shape into a loaf and place on a broiler pan.

Apply the glaze with a brush. Bake at 350 for about 45 minutes, and glaze again. Bake for another 25 minutes or so, until the glaze is dry and has started to caramelize.

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Mashed Potatoes

Everyone has their own mashed potato recipe. I learned this one from my mom ages ago.

4 large Russet potatoes, peeled and sliced

1 stick of butter

1/2 cup chicken broth

1/4 cup milk

salt to taste

finely chopped chives to taste

Boil potatoes until soft-ish. Drain and keep in pot. Put the pot back on the burner to evaporate remaining water. Remove from burner, and put butter, chicken broth, and milk in the pot. Use a hand mixer or stand mixer to whip ingredients together. Add salt and chives to taste.