In the US it's snowing, down in Australia it's flooding and here in Israel it's finally raining. However, wherever you are in the world, and whatever weather you may be enjoying (or loathing) at the moment, it is always the perfect time for comfort food:
- 1 ½ pounds ground beef
- 1 cup fresh bread crumbs
- 1 onion, diced
- 1 egg, lightly beaten
- 1 ½ teaspoon pepper
- 2 (8-ounce) cans tomato sauce
- 3 tablespoons vinegar
- 3 tablespoons brown sugar
- 2 tablespoons Dijon mustards
- 2 tablespoons Worcestershire (fish-free) sauce
- ½ cup water, to thin sauce if necessary
- Preheat oven to 350 degrees F.
- Mix together the beef, bread crumbs, onion, egg, salt, pepper, and ½ cup of tomato sauce.
- Form this mixture into a loaf and place it in a shallow pan. Stir together the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire, and the water (if too thick). Pour this sauce over the meatloaf.
- Bake 1 hour, basting every 15 minutes with the pan juices.
Cook’s Note: Try serving as a sandwich with mayonnaise.
- 1 tablespoon oil
- 1 onion, chopped
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- ½ pound mushrooms, sliced
- 2 pounds ground veal
- 2 cups bread crumbs, panko or regular
- ½ cup non-dairy creamer
- 2 eggs
- 2 tablespoons Dijon mustard
- 2 tablespoons ketchup
- ¼ teaspoon pepper
- Preheat oven to 400 degrees.
- Heat oil in a medium-sized skillet and sauté onions, peppers and mushrooms until soft. Drain off oil and other liquid.
- Mix with remaining ingredients and shape into a large loaf. Place in a greased 9 x 13-inch baking or roasting pan.
- Bake for 15 minutes. Reduce heat to 350 degrees and bake for another 45 minutes to one hour, until center is no longer pink.
Mashed Potatoes with Caramelized Onions
It wouldn’t be total comfort food without mashed potatoes
- 2 tablespoons olive oil
- 2 onions, thinly sliced
- 1 teaspoon sugar
- ¼ teaspoon salt
- 2 pounds potatoes, peeled and cut into large chunks
- 2/3 cup non-dairy creamer
- 2 tablespoons margarine
- 1-2 teaspoons salt
- In a large skillet, heat oil over a medium heat.
- Add onions and slowly sauté, being careful not to brown. Lower heat if necessary.
- Cook for 10 to 15 minutes until onions are soft and becoming golden.
- Add sugar and salt and cook, still on low heat for 10 minutes more.
- In the meantime, place potatoes in a large pot and cover with water. Bring to a boil over a high heat. Reduce heat and simmer, partially covered, until potatoes are soft when pierced with a fork.
- Drain completely and mash, adding non-dairy creamer, margarine and salt as you go. Pour into a 9x 13-inch pan and top with caramelized onions.
- Warm briefly before serving.
For more great kosher recipes go to: www.gourmetkoshercooking.com