Women's work...

Two Meatloaf Recipes

Meatloaf Recipes

(Vegetarian and Beef)

When my children were small, one thing I'd fix for supper was meatloaf. I grew up having this for dinner, and when drowned in ketchup, everyone would eat it. When I became a vegetarian, I still hankered for the taste of cold meatloaf sandwiches, but nothing came close until I came across a recipe and tampered with it. It fits the bill, is good hot from the oven, and makes a good cold sandwich, to boot! You may be hard-pressed to figure out which was veggie and which one was made with ground beef; thus it may prove to be a good recipe for Meatless Monday!

First the vegetarian recipe, which uses tempeh as it's base...

*PLEASE NOTE*

This makes a large batch, as I like to freeze these to have on hand for a quick supper. Therefore, I bake these in either mini loaf pans or in muffin pans, let cool and stick pan and all in the freezer. When completely frozen, I remove them from the pans and seal in plastic bags. When I want one or two, I remove them from the freezer, place in a pie tin, and heat in a 350 degree oven for 12-15 minutes or so.

You can easily cut this recipe in half, as it makes about 18 muffin-size servings.

Meatless Loaf

Preheat your oven to 350 degrees. In a food processor, coarsely grind up a one pound slab of tempeh. (I cut it in chunks first, then grind). Dump the ground tempeh into a large bowl and set aside.

In the processor, add 

1 large cut-up onion

3 or 5 cloves of peeled garlic

1 sweet pepper cut into chunks

1 carrot cut into chunks

1/3 cup walnuts

1/4 cup sunflower seeds

1/4 cup pumpkin seeds

Pulse all together a few times til everything is chopped and crumbly... not too much, or you'll end up with mush! Dump all this mixture into the bowl with the ground tempeh, and stir well to combine. Add 

1 small can of tomato paste

a few pinches of basil and thyme

salt and pepper to taste

2 eggs

1 cup of oatmeal

about a half-cup of either Ketchup or BBQ sauce

1/4 cup Worcestershire Sauce

1 can of Black Beans, pulsed in the food processor.

Mix well with either a sturdy wooden spoon or your hands. Press into oiled pans, and bake the smaller pans for about 15-20 minutes, a large loaf pan for 35 to 45 minutes til heated through. Very good served with gravy, cranberry sauce or ketchup!

Meat Loaf (my recipe from 30+ years ago)

Preheat oven to 350 degrees. In a large bowl, combine

1 1/2 pounds Ground Beef

1 medium chopped Onion

about 1/2 cup Oatmeal

2 cloves pressed Garlic

Salt and Pepper to taste

1 tablespoon Brown Sugar

1 cup Tomato Sauce(or substitute 

either Apple or Cranberry Sauce)

About a tablespoon-sized squeeze of Mustard

a teaspoon or so of dried herbs such as

oregano, thyme and/or basil

Mix well with hands or wooden spoon, and dump into a loaf pan. Bake for an hour or so, and serve with gravy or ketchup.

Gluten-Free (or not) Single Serve English Muffin (or Bread)

I am always shocked by the cost of gluten free foods and mixes from a grocery store. At the co-op yesterday, I spotted a (small)loaf of bread for $8.00 and change. YIKES! I make my own gluten free flour blend, 20 pounds at a time, and store it in an old tin I purchased years ago from Lehman's (https://www.lehmans.com/p-3100-tin-lard-cans.aspx) The recipe is simple, I purchase 5# bulks of each ingredient from the buying club I've run for years, and just mix it all together very well. I use it cup for cup in most all non-gluten-free and gluten free recipes I've collected over the years, and add about a half-teaspoon of xanthan gum per cup of flour blend in any given recipe. I simply combine equal measures of Brown Rice Flour, Mochi Sweet White Rice Flour, Potato Starch and Tapioca Flour, and store it in a cool cupboard.

Back to the bread... I do not eat bread as much as I used to, I will not pay crazy prices to have gluten free bread on hand, and I don't like freezing gf bread once I've made a loaf. I do like an occasional sandwich, piece of toast or an English Muffin... especially when there is just-made Raspberry Jam or Maple Cream available to slather on it. So I make a batch(or two as I did this time) to get a single serving of toast or muffin.

Preheat your oven to 350 degrees. (You can also cook this on a stovetop and flip it like a pancake... I just prefer baking it in the oven.) I made two this time... so I doubled the following recipe...

In a small bowl, combine 1/3 cup gluten free flour blend, 1 large egg, 1/4 cup milk with 1/2 teaspoon AC Vinegar in it to curdle it for a minute or two(any kind... I use Almond milk), 1/4 teaspoon xanthan gum, 1/4 teaspoon baking powder, and a teaspoon of maple syrup or honey.

Mix well, and pour into a greased pan. (I used these perfectly sized cast iron pans from my collection, you can find them at Lehman's or on Amazon, if not at your local hardware store.) You can also add garlic and cheese, herbs, whatever your tastebuds like! Bake for 6 or 7 minutes on one side, flip over, and bake another 5 or 6 minutes til nice and brown. Let cool for at least 20 minutes before slicing, or they may get gummy. These are great to slice and throw in a toaster too!

I've used these for egg and cheese sammies, english muffins, toast, and as the base for a single-serve pizza. I've made cheesy garlic bread too! Enjoy!

If you're not gluten intolerant, just omit the xanthan gum, and simply use regular flour.

Making Maple Cream

In another two months or so... weather dictating, of course... it will be time to tap trees and make maple syrup again. I have about three to four gallons left from last season, and I've been hankering for Maple cream, so I made a batch yesterday. Now, mind you, I've attempted this before; sometimes it works, and sometimes it doesn't. This time, it did! (And even when it doesn't, I still end up with lovely Maple Sugar; it's scrumptious in coffee!)

Here is the process... I started with half a gallon of maple syrup and poured it into a reliable stainless pot. It is important not to use too small of a pot, as the syrup needs room to come to a full rolling boil. Heat on high and boil away. You want the temperature to reach 235 degrees. (It is well worth investing in a digital candy thermometer.) This photograph shows the syrup as it's been boiling for 5 minutes...

As the syrup continues to boil, it will quickly shrink down in the pot and the foam swiftly condenses. Do not leave the pot at this time, as it can boil over. The syrup has now been boiling for 10 minutes. Keep inserting the thermometer and checking the temperature... remember, you want it to reach 235 degrees.

And I'll say it again... do not leave the boiling syrup... it may boil over. Then, what a mess you'll have to clean up.

When the temperature reaches 235 degrees, remove from heat and immediately place the mixture, pot and all, into a sinkfull of cold water. Let it sit, undisturbed (do not stir) until the temperature cools down to about 100 degrees. 

When it has cooled to 100 degrees, remove the pot from the sink and begin stirring with a wooden spoon. Stir, and stir, and stir and...

stir and stir. You will notice that the dark amber color of the syrup begins to lighten ever-so-slightly

It will continue to lighten, and you'll notice it getting a little more harder to stir as it begins to thicken up. Keep stirring... in all, I stirred this batch for about 20 minutes.

It is ready to put into containers when the Maple Cream has been stirred to the consistency of all-natural peanut butter. Do not keep stirring past this point.

Scoop out the Maple Cream and put it into your jars. Remember, I started with 1/2 gallon of maple syrup. I ended up with over a quart of Maple Cream.

Sweet!!

The Old Year’s gone away to nothingness and night:

We cannot find him all the day nor hear him in the night:

He left no footstep, mark or place in either shade or sun:

The last year he’d a neighbour’s face, in this he’s known by none.

All nothing everywhere: mists we on mornings see

Have more of substance when they’re here

And more of form than he.

He was a friend by every fire, in every cot and hall-

A guest to every heart’s desire, and now he’s nought at all.

Old papers thrown away, old garments cast aside,

The talk of yesterday, are things identified;

But time once torn away no voices can recall

The eve of New Year’s Day left the Old Year lost to all.

~John Clare

Thanksgiving blessings to all

The year has turned its circle,

the seasons come and go.

The harvest all is gathered in

and chilly north winds blow.

Orchards have shared their treasures,

the fields their yellow grain,

so open wide the doorway...

Thanksgiving comes again!

The wider the central brown band on a woolly bear 

caterpillar is, the milder the winter shall be.

When the trees their summer splendor

Change to raiment red and gold,

When the summer moon turns mellow,

And the nights are getting cold; 

When the squirrels hide their acorns, 

And the woodchucks disappear; 

Then we know that it is autumn, 

Loveliest season of the year.

Carol L. Riser 

the winter will be mild if the first

snow falls on unfrozen ground

My Sorrow, when she's here with me,

thinks these dark days of autumn rain

are beautiful as days can be;

She loves the bare, the withered tree.

She walks the sodden pasture lane.

Her pleasure will not let me stay. 

The beauties she so wryly sees,

she thinks I have no eye for these

the love of bare November days

but it were vain to tell her so,

before the coming of the snow,

and they are better for her praise.

She talks and I am fain to list.

She's glad the birds are gone away,

she's glad her simple worsted grady

is silver now with clinging mist.

The desolate, deserted trees,

the faded earth, the heavy sky,

the beauties she so wryly sees,

she thinks I have no eye for these

and vexes me for reason why.

Robert Frost

Expect a harsh winter if: 

onion and apple skins and cornhusks are thick and tough

wasp nests are high up in trees 

squirrel nests are big 

rabbits are fat in October and November 

geese migrate earlier 

squirrel tails are very bushy 

nuts and berries are plentiful

pigs gather lots of leaves and straw

How well I know what I mean to do

When the long dark autumn-evenings come:

And where, my soul, is thy pleasant hue?

With the music of all thy voices, dumb In life's November too!

I shall be found by the fire, suppose,

O'er a great wise book as beseemeth age,

While the shutters flap as the cross-wind blows

And I turn the page, and I turn the page,

Not verse now, only prose!

Robert Browning

Give me the end of the year an' its fun 

when most of the plannin' an' toilin' is done,

bring all the wanderers home to the nest,

let me sit down with the ones I love best.

Hear the old voices still ringin' with song,

see the old faces unblemished by wrong,

see the old table with all of its chairs

an' I'll put soul in my Thanksgivin' prayers.

Edgar Guest

A tingling, misty marvel blew hither in the night, 

and now the little peach-trees are clasped in frozen light. 

Upon the apple-branches an icy film is caught, 

with trailing threads of gossamer in pearly patterns wrought. 

The autumn sun, in wonder, is gayly peering through 

this silver-tissued network across the frosty blue. 

The weather-vane is fire-tipped, the honeysuckle shows 

a dazzling icy splendor, and crystal is the rose. 

Evaleen Stein 

Come, my boys, come

Your hay it is mow'd, and your corn is reap'd, 

Your barns will be full, and your hovels heap'd. 

Come, my boys, come 

John Dryden 

A feel of warmth in this place. 

In winter air, a scent of harvest. 

No form of prayer is needed, 

When by sudden grace attended. 

Naturally, we fall from grace. 

Mere humans, we forget what light 

Led us, lonely, to this place. 

John Montague 

Over the river, and through the wood Oh, how the wind doth blow!

It stings the toes and bites the nose as over the ground we go

.Lydia Maria Child 

(My middle son bravely scaled the windmill with camera in hand to take these photographs while I kept my feet firmly attached to the ground)

 The mountains of Vermont, far off in the distance. 

 A bird's-eye view of the garden. I am so very grateful to my mom for all the help she's given me with weeding, mulching and composting over the past few weeks. It is a huge relief to head into winter knowing that the garden has been put to bed before the snow falls. (We are still working on mulching all the fallen leaves, but hope to be done this week)

   November arrives, along with some rain. Though at first glance it appears damp and dreary out my window, the vibrant red and yellow leaves of oak and beech catch the eyes, and from there, they focus on the bleached amber of the new mown field. Brilliant color still remains along the woodline, appearing brighter on account of the dark black and umber skeletons of wet trees.

    Most of the gardens have been cut back and weeded, seeds have been saved for spring planting, the harvest has been stored. Seed and trees have been ordered for spring planting. Firewood and kindling are in and under cover. Extra bedding awaits to bank up the barn critters against the inevitable below-freezing temperatures that lurk just around the corner. I've stocked up on suet, birdseed, peanuts and grain. Yet there is still much to be done before the finality of snowfall puts to rest this season's work.

    There is still cutting back to do, and mulching, and leaves need composting and spreading on the gardens. There are still apples needing to be picked, and cider to be made. I noticed the other morning that the chickens have scratched up two grapevines I had put in a month or so ago, so that needs tending to. I still need to make about a dozen-and-a -half wire cages to wrap around the trunks of some young apple trees. (Last winter, the mice and rabbits wreaked havoc on a half-dozen fruit trees and several lilac bushes) The garden paths need to be mulched, as well. .

    The call of migrating geese, the scolding chatter of squirrels, crows and bluejays venturing closer to the house (and the birdfeeders), the deer and wild turkeys lingering longer in the fields, the lacy frost on the lawn and rooftops, all are signs of the slowing -down of things, a signal of drawing homeward, for coming back inside after months of being out about the gardens. The shortning of daylight hours will see to that! For me, it is a bittersweet time, yet I anticipate the lull of winter and the beauty of impending snowfall. There are piles of books waiting to be read, and projects I've neglected indoors now needing my attention. I have a bunch of furniture refinishing I am longing to start, and my pine floors need re-oiling too. And I can finally make that raspberry jalapeno jam I've been meaning to get to. (it is far too hot and humid to make jam when the raspberries are ripening; I've learned to pick and immediately freeze them, and wait for a cold winter day to can)
   And so, we are reminded yet again of nature's way and time with the march of seasons moving ever forward. May this season bring you blessings, and may you find time to accomplish what you can, yet be able to savor and appreciate what is at hand as well~

If it is true that one of the greatest pleasures of gardening lies in looking forward, then the planning of next year's beds and borders must be one of the most agreeable occupations in the gardener's calendar.  This should make October and November particularly pleasant months, for then we may begin to clear our borders, to cut down those sodden and untidy stalks, to dig up and increase our plants, and to move them to other positions where they will show up to greater effect.  People who are not gardeners always say that the bare beds of winter are uninteresting; gardeners know better, and take even a certain pleasure in the neatness of the newly dug, bare, brown earth.

Vita Sackville-West 

A few days ago I walked along the edge of the lake and was treated to the crunch and rustle of leaves  with each step I made. The acoustics of this season are different and all sounds, no matter how hushed, are as crisp as autumn air.

 Eric Sloane