what do we eat for dinner?

What did I just say? Yup, meatloaf pizza.

First a little history. I made some meatloaf last week from Cooking for 2 and it made alot. Two pounds of meat worth, so we’ve been eating meatloaf alot, not a bad thing, but it can get repetitive. So what to do?

As I was waking up this morning, I realized what I could do. Make a pizza! That’s right, we’ve made lunch meat pizza before, so why not meatloaf?

I came up with a pizza that had meatloaf chunks, sliced red onion, sun dried tomatoes, dollops of bbq sauce and a pizza sauce base. It was pretty magnificent. The real star of the show was the crust, which I got from The Cooking Photographer.

Dessert was rhubarb ice cream, aka the last product of the KitchenAid ice cream maker.

Today the ice cream maker died. Well sort of. It started leaking bright blue liquid, which I’m assuming isn’t good. It made lots of good ice cream for us, and as its last act, it made some delicious rhubarb ice cream with a recipe that I got from Sugarlaws. Now the bowl goes into the great big recycling bin in the sky, and I start looking for a new one — perhaps a different model?

If you have suggestions for a ice cream maker, then let me know in the comments. I’d like to get one that lasts more than 2 years.

Like to see pretty pictures of food? I know I do. Plus it also looks to have lots of good food.

http://foodgawker.com

One of the best culinary magazines that we get is Cuisine at Home. It contains lots of fancy recipes and techniques published as a semi-monthly magazine. I started to subscribe to this magazine around 3 years ago when I noticed that my mom was making a chocolate pound cake with italian meringue butter cream frosting (yeah that’s right). I instantly fell in love with it. However, this magazine isn’t something you could use for weeknight meals since the recipes take quite a bit of effort.

The featured article in issue no. 74, April 2009 was called “try some dim sum” and  was an exploration of dim sum — from Beef Dumplings with Scallions to Pot Stickers to Steamed Barbecued Pork Buns. After perusing all the different types, I finally settled on the pork buns.

The recipes from this magazine usually take a extra bit of time,  and this one was no different. The dough had to do the standard two stage rise and ferment, and the pork had to be simmered with a homemade bbq sauce. Then after all that the dough and the prk had to be put together, frozen, then thawed and steamed. I started on Saturday by making the dough and meat mixture. After that, I prepared the buns and froze them. Assembling the buns was a little trying as the recipe recommends 2 Tbsp of mixture per bun, and that seemed like a bit too much. As with all these filled dumpling type things I had a few blowouts, and it was a bit frustrating at first. But eventually I got better at it. Finally, I had 24 frozen buns to do with as I pleased. You can freeze these for up to 1 month and enjoy them as you would like.

Fast forward to Monday night — I had thawed the frozen buns in the refrigerator during the work day, and now it was time to steam them. Since we don’t have a fancy shmancy steamer, I settled for an upturned flat bottomed colander and a pot of boiling water. This method worked out pretty well, and I also made some Tostones to go along with the buns.

Tostones

Buns

Granola. Yum. It just sounds good. Oats and nuts and dried fruit — all you need for a hearty breakfast, hearty lunch, snack anytime. So far, the best recipe I have found is Megan’s Granola at allrecipes.com. I highly recommend it. Here are some pics.

scoopfuls of wonderful

Only thing better is to add a bit of vanilla yogurt and then you have something sublime.

Hello there, well this is our attempt to log what we have for dinner. We will try to keep it updated as we can and invite you to explore the world of food with us.