Tag Archives: dinner

Delightfully Tofu-y Stew (serves 4 as main course or 6 as appetizer)

You don’t have to be a vegetarian, a vegan, a gluten-excluder, a blood type A diet disciple, or a meat-eater to enjoy a lovely brothy bowl of this comforting stew. It is universally delicious and meets the requirements of what I think a stew should be: warming, hearty, with a feeling of regret when one comes to the last spoonful.

A surprisingly hearty stew

A surprisingly hearty stew

Yes, the fact that it could possibly be one of the healthiest things you could put into your body doesn’t hurt either, although I refuse to eat something just because it is good for me. If it doesn’t taste good, I won’t eat it, even if it is medicinal. The medicine for my soul cannot be discounted!

So, with my soul in mind, and a healthy regard for my body, I came up with this lovely soup. I am on a mission to make everyone like tofu, and it is quite the task. I am the first to admit that it has absolutely no taste whatsoever, but when surrounded by flavorful ingredients it has a tendency to take on their most prominent characteristics. The general tone of this stew was of delicate sweetness and the tofu cooperated beautifully.


* This is a great Blood Type A diet recipe with highly beneficial ingredients like tofu, garlic and onions*

You will need:

4 tbs extra-virgin olive oil

4 medium sweet onions, thinly slices, or large dice

5 garlic cloves, roughly chopped

12 oz (340 grams)  firm tofu (it can be a little more or a little less depending on what you can find)

1 cup baby peas (I used frozen – very handy)

1 good quality stock cube (I used Rapunzel brand (vegan w/herbs & sea salt)

1 tsp cayenne pepper flakes (optional and not suitable for strict Blood type A Diet)

1 tsp curry powder (optional)

1 tsp sea-salt (I use Maldon sea-salt flakes, but another course sea salt will work too)

Freshly ground black pepper (not for strict Blood Type a Diet)

6 cups water (more if needed)


1 – An hour before you want to cook this dish (or earlier in the day), press the excess moisture from the tofu as follows:

Press water out of tofu

Press water out of tofu

Place tofu on a dinner plate and stack 4 or so plates on top (or heavy pot as in my case). Pour off excess water occasionally (this can be done for an hour but you can leave it longer). When moisture has been removed, cube the block of tofu.

cubed tofu

Cubed tofu

2 – Put medium soup pot on medium heat and add oil. Add the onions and garlic and cook for 10 minutes, stirring occasionally. Turn heat down to low and continue to cook for another 10 to 15 minutes, until very soft and have sweetened.

cook onions, add spices

Cook onions, add spices

3 – Add the salt, pepper, chili flakes, curry powder and stock cube to onions and stir until cube has dissolved.

add water

Add water

4 – Add water and turn heat up to medium/high and bring liquid to a simmer.

add tofu

Add tofu

5 – Add tofu and bring back to a simmer. Place lid on pot and simmer for 5 minutes.

add peas (can be added frozen)

Add peas (can be added frozen)

6 – Add peas and bring back to a simmer. Taste broth for addition of more seasonings (salt and /or pepper) and also add more water if you think it is too thick for your taste. Cover and continue to simmer for another 10 minutes. Turn off heat.

serve with bread for more girth

serve with bread for more girth

Serve in warmed bowls with bread,  adding more pepper flakes or black pepper if you so desire.

Feathery-Light Chicken Lasagna (serves 4-6)

good for lasagna!

Not long ago I wrote about how the humble wonton wrapper/skin can be used for more than just making fiddle-y and time-consuming wontons. There is a time and a place for making dozens and dozens of wontons, (because clearly when you go to the trouble, you might as well make mountain loads), but that is not the only thing they are good for.

Chicken Lasagna

I made a great fish lasagna the other night using wonton sheets instead of regular pasta, and posted the recipe. I figured anyone who hates fish (surprisingly a lot of people), might like to try out a similar recipe with chicken.

So here it is in all it’s comforting lightness, and delicious glory!


You will need:

4 tbls unsalted butter

1 med/large onion, dice

2 bacon strips, chopped into strips (I used a scissors for the job)

1 stock cube

1 lb chicken breast, cut into small pieces (I bought thinly sliced breast which made it easier to slice)

a few sprigs fresh thyme (only if you have them, but fine without)

1 cup peas (I used frozen baby peas)

3 tbs all-purpose flour

2 cups milk (2% or Whole)

freshly ground black pepper

Salt to taste (I use Maldon Sea-Salt flakes)


Preheat oven 375*

1 – Put saute pan on medium heat and add butter. When it melts, add the onions and cook for 3 minutes, before adding the bacon stripes. Continue to cook until bacon begins to get slightly crispy (about 7 minutes). Adjust heat as needed.

Saute bacon and onions in butter

2 – Add chicken and cook for 5 minutes until the meat is tender (do not over cook). add thyme sprigs (if using)

Add chicken

3 – Add the peas and cook until peas have warmed up (about 2 minutes.

Add peas

4 – Add flour and stir into rest of ingredients. Add 1 cup of milk and stir with wooden spoon (it will thicken quickly into a thick paste). Add the rest of the milk and stir. Cook until you have a nice creamy sauce. Turn heat down if it starts to bubble. This will take about 4 or 5 minutes. Add freshly ground pepper and salt to your taste. Remove thyme sprigs.

add flour, then milk

5 – Spread a thin layer of sauce in the bottom of your casserole dish, trying not to add much of the chicken.

Spread thin layer of sauce in casserole

6 – Lay 9 wonton sheets on top in an even layer. There will be slight overlapping.

follow with wrappers, filling, wrappers, filling and top with won ton wrappers

7 – Add half of the filling to the dish and layer with 9 more wonton sheets. Cover with the rest of the filling and top off with the last 9 wonton wrappers.

another layer of chicken and sauce mixture

8 – Place in preheated oven for 20 minutes. Take out of oven and let the lasagna rest for 5 or so minutes before slicing.

Bake for 20 minutes

This is great with a crisp green salad.


Egg and Bacon Sandwich Dinner (serves 1, but keep making for more)

Now why would I give a recipe for an Egg & Bacon sandwich?? Well it gives me a change to talk about some quickie foods.

This is even made with crappy bread - still good!

Sometimes, like many of you I just don’t feel like being in the kitchen for too long preparing dinner. (Or, as was the case tonight, I got home so late I was left to fend for myself).  Admittedly this does not happen very often  and I think it is becoming clear that hanging out in my crappy kitchen is a pass-time not a responsibility. There are nights however when I announce to everyone “not cooking dinner tonight!” The problem after that big blurting out is that then I begin to think of how to satisfy my appetite for dinner? I think about possibly going out, but, the idea of having to sit in some very mediocre restaurant AND paying for the pleasure makes me step away from the door. Yes, we are picky about food and that comes from the plain and simple fact that we eat freshly prepared food most evenings. The other reason I shun the door handle is because I live in a town with not much to offer beyond pizza and burgers! Just because I don’t want to cook shouldn’t mean I have to settle for junky food? If I lived in a culinary mecca like New York City I might never cook at all!  So, I’m sort of stuck on the nights when I’m not feeling the urge to cook and, I refuse to go out, or order in? Ah ha – that’s where this good old sandwich comes to the rescue. If you keep things in the house like good bread in the freezer (the place I buy bread is a little away so I buy 4 or 5 loaves at a time and stash in the freezer for moments like these), bacon, eggs, cheese, greens, and condiments – you are in luck. It’s not really cooking but it is oh so satisfying. After all my going on about bread I discovered tonight that all I had left was some real “plastic bread” which I use for meat loaf and other odd things so, I had to settle a bit! I still loved my sandwich better than anything else I could have prepared in 10 minutes or less!

You will need these for 1 such sandwich: 2 pieces of good bread ( or in my case  – crappy bread!), 1 egg, slices of cheese (cheddar, Stilton, Parmigiano Reggiano, whatever you have), lettuce (romaine, butter, a mixture of a couple of kinds), 2 or 3 tomato slices depending on the size (optional), 3 bacon slices or ham, strong mustard, hot sauce (optional), salt & freshly ground pepper. Other possible ingredients include: sliced Haas avocado, black or green olives, roasted peppers……..

Put everything you want in your sandwich on the counter-top.

get in on

Immediately put the bacon on to cook, and when cooked leave on paper towel. Note: If I am cooking bacon during the week for any reason I always cook more than I need and keep it in the fridge for moments like these. If you are making more than 1 take out a couple of plates and pile each component onto it. Slice cheese, wash and dry greens (some spicy greens like arugula and endive are nice to mix in with the lettuce), slice tomatoes. When you are all set to assemble put a small frying pan on medium heat. When it is has warmed up, add a little oil or butter and give it a minute to warm before cracking your egg into pan. The moment the egg is on, press down the bread in the toaster. When you flip egg, put the cheese on top and slide pan off of heat while you prep the bread. Butter the bread if you like (I don’t sometimes). Slather some mustard (I use Coleman’s) on one side of the bread and place greens on top. Add bacon, then tomatoes, season with salt and pepper according to your taste (and hot sauce?) and top with the egg and cheese.  Press other slice of bread gently on top. Eat!

spaghetti with olive oil & Eggs (serves 4)

Very Good Dinner..

Tonight was very fun for me food-wise. Out friend Lori is very easy-going and I knew that I could be in the kitchen pottering away and she wouldn’t feel like she had to help or entertain me to be a polite guest. She is a vegetarian ( not so strict that I failed to tempt her over Christmas with little victuals!) but tonight I truly wanted her to know I cooked respecting her choice to be meatless! I admit that I also considered the fact that my family would want a little pig or cow, so I cooked some bacon that could be sprinkled over their food. I am such a nice person or, maybe I knew it would mean less complaining and make my life easier? Safe to say that everyone went to bed happy. The “fun” bit for me was the fact that this meal could not really be cooked beforehand (at least not all of it) and I had to cook right up to the last-minute. If I don’t have to play host (which distracts me from being in the kitchen and also leads to burning tea cloths and over cooking the chicken!) I like to make food that feels more like I’m in a restaurant line and I have orders to get out. That may sound funny but I like food going from the pan to the plate where it is imperative that it is eaten right away or the flavors will lose a little of their magic.. This dish requires a little timing but other than that is a very easy dinner. If you haven’t tried eggs with pasta, you don’t know what you are missing. Also it is sort of important that you use the real deal when it come to the parmesan cheese. I may be a snob about this – but the stuff you buy in cans in the processed cheese section do more harm to a dish than good.


Take the plunge and buy the cheese that has Parmigiano Reggiano stamped into the rind (you can also get Tuscano and Romano..) – as my brother-in-law has stated (who is of Italian descent), it is like passing “gold” around the table – doesn’t take much to impress!

You will need: 1 lb spaghetti (I used Barilla brand), 8 eggs, 6 cloves garlic, 1 lb bacon (optional), 1 30z jar of capers (I use the Roland brand – cheap but very good), 1 small onion, big bunch fresh spinach, 2 tsp cayenne pepper flakes (chili flakes), 1 cup chicken broth, 10 tb extra virgin olive oil, 1 cup freshly grated Parmigiano Reggiano cheese, freshly ground black pepper (optional).

Prep ingredients..

Because there are timing considerations it is  best to follow my recipe in this order:

Turn oven to 140* and add dinner plates, to keep them nice and warm for serving.

1 – If you are going to have bacon, fry it immediately, chop and reserve in a bowl. While bacon is cooking do the following:  finely chop garlic, dice onion, wash spinach (no need to dry or spin), put eggs in a bowl on the counter, put a big pot of pasta water on high heat.

fry Capers..

2 – Put two small pans on stove top. Set one to low heat and one to medium. In the low pan add 1 tb extra virgin olive oil and saute onions until soft (about 10 minutes). When cooked, remove to a warm oven on a plate until ready to serve. At the same time,  in the other pan on medium heat add 1 tb of extra virgin oil and when hot add the capers and fry until they get very slightly brown (4-5 minutes) Remove to plate and place in oven and keep warm until ready to serve.

simmer garlic with broth and chili flakes

3 – When the caper pan is free add 1 tbs of olive oil and fry the garlic for 1 minute before adding the chicken broth. Let it simmer on the lowest heat until ready to serve.

4 – At this point the pasta water will be boiling – add the pasta and cook according to instructions.

cook spaghetti..

5 – put medium saute pan on medium heat and add oil and cook spinach with 1 tsp cayenne pepper flake for about 3 minutes. Turn off heat.

6 – about 4 minutes before the pasta is done put a non-stick pan on medium heat (big enough to take 4 eggs) and add 4 tb extra virgin olive oil. Add eggs and fry. When on pan for about 1 minute sprinkle 1 tsp cayenne pepper flakes over eggs and continue cooking.

cook eggs sunny-side-up!

Baste eggs with oil from pan with big spoon until top is cooked. In the meantime the pasta will be cooked – drain and put back in pot and add the garlic broth to pot and stir. At this point the eggs will be ready.


Divide out 1/2 of the pasta between two bowls and top with eggs and a drizzle of the cooking oil, onions, capers, bacon (if using) and a side of spinach. Put a spoonful of garlic broth over the dish and serve with freshly grated Parmigiano Reggiano cheese.Pass more pepper flake to taste table-side.


7 – Fry last four eggs and repeat the process (the second batch of eggs will be ready very fast as everything else is in place for serving) We managed to all eat at the same time quite easily.

All Gone..

“Imagining Italy” Dinner ie. Rigatoni with Sopressato and Buttery Fennel (with Oranges, sugar, lemon zest & cream for Dessert. (serves 4)

The beginnings of an idea..

Two of our very good friends went to Italy for 5 weeks. I’m very excited for them, but mad jealous also. They are in Tuscany and one of them has spent months at a time there and, has told me all sorts of fabulous gastronomic tidbits about the delicate pastas, robust sauces, cheeses, fish, fowl, cured meats and of course, the wine. It seems like every meal is a celebration, but none more than dinner. It is all about the chopping, the tasting and the talk is all about the food. Now that it is all over and I am in the quiet of my kitchen I have to say that this dinner was voted the #1 dinner of 2011. I don’t know exactly how it came about but I will say that when you ponder enough (about food that is) about something…it pays off!  I felt like I was eating food I did not cook. That is actually a good thing. It was not familiar and predictable, as one’s food seems to be after a while…it seemed fresh and inspired. When I thought about Italian food I thought about pasta, cured meat, parsley and fennel. Here is what I came up with . I also made a dessert and I wanted something light so I used oranges. It was also impressive. I have posted the dessert separately. This dinner is dedicated to my friends who are eating the real thing in Cortona (I hate them!)

The star of tonight's dessert..

You will need: 1 lb chicken breast, 3 oz sopressato (cured pork), 4 garlic cloves, 1/2 cup chopped Italian flat leaf parsley, 1/2 cup white wine, 1/2 cup heavy cream, 1 fennel bulb, 1 lb rigatoni pasta, 2 tb unsalted butter, 1 tb extra virgin olive oil, 1 cup pasta cooking water (you will get this when you cook the rigatoni), freshly ground black pepper and kosher salt and Parmigiano Reggiano cheese.

Put big pot of cold water on high heat for pasta, along with 1 tsp kosher salt. Firstly, prepare all vegetables: Finely chop garlic, finely chop parsley, thinly slice chicken into stripes, cut stalks from fennel bulb and quarter the bulb.


Add 1 1/2 tb of butter to small pan (7-8″) on low heat and melt. Add quartered fennel bulb and cover. Every 5 minutes turn bulb to a different side so all sides brown evenly (about 15 minutes).


Turn off pan when fennel is soft and leave on stove-top until ready to use. As pasta water boils and fennel cooks put a 12″ saute pan on low to medium heat and add 1/2 tb butter and 1/2 olive oil. When pan is warm add garlic and cook for 2 minutes before adding chicken, sopressato and parsley.

saute chicken, sopressato and parsley..

Saute chicken on low to medium heat until cooked (about 6 minutes). Add white wine and cream and continue to cook on low for another 4 minutes.

Add cream & wine..

Season with lots of freshly ground black pepper and turn pan off and cover with a lid. In the meantime cook the rigatoni (takes about 14 minutes) and when it is cooked, scoop out 1 cup of pasta water before draining and set aside. Toss pasta directly into sauce. Add pasta water and stir everything together.

my kids liked it without cheese...

Let everything sit to melt on low heat for about 3 minutes before serving in a warm bowl topped with a piece of fennel, more freshly chopped flat leafed parsley and lots of grated Parmigiano Reggiano cheese –  delectable…

I like it with cheese..

Pulled Pork Burritos with Smoky Peppers (serves 6)

Don't let the mess put you off - it was a fun dinner!

The day is icy and snowy so I didn’t want to set foot outside. That would mean using whatever was on hand. I had a small pork roast and thought it would be good to put on to slow roast, but I wanted something aromatic and a little spicy. Maybe roast it with garlic onions and something like cumin and all spice? So, without having anything else in mind I put the pork on and would decide what to do with it later?………………………..OK – now it’s later and decisions have been made. I put the pork on for slow roasting and after looking in my fridge, found 3 peppers and some limes. Decision made – burritos! Have to say that I always make chicken fajitas and never used pork for an actually tortilla roll-up? I’ve used similar ingredients for pork stews and soup type dishes but never like this. I am up for the challenge and feel pretty good that they will be, pretty good!

what you do while waiting for dinner..

Firstly: to make the flour tortillas click on January 8th or type flour tortilla in search box to the right for a step by step recipe . I always make the tortillas as soon as I can. (Put the pork on first however).

For the Slow Cooked Pork: Preheat oven 275*

You will need: 1 3lb boneless pot roast, 2 small onions, 5 garlic cloves, 2 chipotle peppers (dry-smoked jalapeno peppers that come in a can of adobo sauce – find in ethic or international section of supermarket or specialty shop), 1 tb sauce from chipotle pepper can, 1 cup white wine, 1 cup chicken or vegetable broth, 1 tsp allspice, 1 tsp cumin, 1 tb olive oil salt and freshly ground black pepper for seasoning meat.

Use a heavy pot with a lid that will be a snug fit for the pork (mine barely fit!). Put pot on high heat and add oil. Season meat all over with salt and pepper and place in the hot oil.

brown meat on all sides..

Saute on all sides until brown (I flipped the meat four times). Take meat out of pot and set aside (I usually put it on the underside of the pot lid). Turn heat under pot down to low. Dice onions and smash each clove of garlic with a big knife. Add to pot and mix to pick up the color in the pot and add spices, mix. Add wine, stock, chipotle and turn heat back up to high. Add meat.

put pork in oven for 3 to 3 1/2 hours at 275*

When liquid boils transfer to oven for 3 to 3 1/2 hours or until the meat falls apart when you pull a piece off. Take meat out of pot, set aside and tent with foil until it cools down enough for you to start “pulling” the meat apart. The liquid left in the pan will be very flavorful and a shame to waste SO…..you could do a couple of things here: make a whole different meal by shredding the pork, put it back in the sauce and serve over rice OR store it until you need it for another recipe (I will think of something to do with it since I choose the latter option).  Freeze for up to 3 months (or until I tell you to thaw it for another recipe!).

You will need these..

For the Smokey Peppers – you will need: 1 red bell pepper, 1 green bell pepper, 1 yellow bell pepper (or whatever color you have got – don’t get too hung up on color), 1 jalapeno pepper, 1 chipotle peppers, 1 tb adobo sauce from chipotle can, juice of 1 lime, 2 tb olive oil.

this is my favorite smell!

Slice all bell peppers length-ways into 1/4″ stripes and place in bowl or Pyrex dish. Slice jalapeno and juice your lime. Add to peppers. Chop the chipotle peppers and add to bowl along with adobo sauce and olive oil. Mix everything together and let marinate for at least 1 hour. When you are about 15 minutes away from dinner,  put a big saute pan (12″) on high heat and add 2 tb olive oil. Let the pan get hot and add the peppers.

saute on high for 6-7 minutes..

There will be a loud sizzling – don’t be alarmed, AND your eyes may water OR, the smoky chipotle may make you cough a little. All part of making something fantastic. Stir-Fry for about 6-7 minutes or until the pepper’s edges begin to char. Turn off pan and get ready to assemble your burritos.

Other Ingredients needed for assembly: 1 1/2 cups grated cheese, fresh spinach leaves, sour cream, 1 can (14oz) refried beans Or cooked and mashed pinto beans, hot sauce (I use Tapatio – see pantry section on the right-hand side of my blog).

beans, pork, pepper.....

To assemble burritos: Put warmed flour tortilla (warm directly on your oven rack at 350* for 1 minute or so) on plate, add line of beans, pulled pork, peppers, spinach, cheese, sour cream and hot sauce. Fold tortilla and eat with your hands (or knife and fork if you are a messy burritos eater like me!)

turned out well..

Sunday night Meat Loaf (serves 10-12)

meat loaf for dinner tonight!

I needed a little think this morning about tonight’s dinner as I knew I would be arriving home late…..I asked for some suggestions and my son’s voice was the loudest – So, Meat Loaf it is. I hadn’t made this in ages and although it is “child’s play” (literally) to make I wanted to prep some things in the morning and eliminate some of the evening’s work. The reason I refer to this dish as being equal to a child playing is because when I am mixing the meat around with my hands and squishing all the add-ins together I feel like a little girl with a big bowl of mud making a big messy pie or pudding! When I plonk the seasoned raw meat onto a tray and get to shape and mold it into a loaf I am usually joined by one of my kids who would love nothing better than to mall the thing to death – just make sure all hands that want to join in are nice and clean!

Meat Loaf with olives and Dubliner cheese

I am not that picky about what goes into my meat loaf. If I have three different types of minced meat (beef, lamb, mild Italian sausage meat??) I will just mix some or all of them together. The same goes for the seasonings. If I have mushrooms they are added , if I have olives or jalapeno – the same thing, even cubed strong cheese. I do think about what would taste good together and try to match things accordingly.  I always make 2 loaves as it is just as easy to double up. It is so great to have frozen, although we don’t get much of a chance to do this since everyone likes to have it fried for breakfast, or on a sandwich. It is even good cold on a piece of toast and topped with hot sauce. I took  the casual approach to the meat loaves I made tonight and everything turned out very well indeed. Now your turn!

You will need: 4 lbs minced meat (any combo you like or just 1 meat), 2 mild or hot Italian sausages, 3 eggs, 2 celery stalks (including leaves), 3 small onions, 4oz shiitake mushrooms, 4 or 5 cloves garlic, 6 sprigs of fresh thyme (rosemary or sage would be fine also), Bacon (7 to 8 slices per meat loaf), 1/2 cup black olives – optional – (I used Kalamata), 1 cup cubed strong cheese (optional), 7 (about 5 cups) slices of white sandwich bread (I mean the real “plastic” kind – it works the best. I always buy a loaf and keep in the freezer for this dish or if someone wants a real gooey, crispy grilled cheese), 1 1/2 cup milk (any % besides skim), 2 to 3 tbs olive oil,  1 tsp salt (1/2 for each loaf) 1 tsp freshly ground black pepper.(1/2 tsp for each loaf).

Preheat oven to 375*

cut celery length-ways and then it's easier to dice..

Dice onions (small dice), dice celery (I cut length-ways about 4 times and then dice, so I end up with nice small pieces), dice mushrooms, chop garlic (finely), take thyme leaves off of stems (I run my fingers from the top to the base of the stem and the leaves come off very easily), slice olives (or leave whole if you want a big dramatic shape when you slice the meat), cube the cheese (small cubes).

Tear the bread and put in a bowl and pour milk over it. Push down bread to submerge as much as you can and leave it to soak.

saute vegetables until soft..

Put a big saute pan on low to medium heat and add 2 tbs olive oil. Add onions, celery, garlic, mushrooms and thyme and saute for about 15 or so minutes or until everything is nicely softened minutes. Cook with lid on (you may have to turn your heat down to low and add more oil) for last 10 minutes. Add 1/4 tsp salt and some freshly ground black pepper to the mixture. Take off heat and reserve in a bowl (this can be done ahead of time and stored in the fridge – this is what I did this morning and it really helped speed things up this evening). At the same time cook sausages on low heat with lid for about 15 minutes. Take off heat and set aside on plate covered with foil until it is time to assemble the meat loaf.

mix together with hands..

In a very big bowl crack your eggs. Whisk a little with a fork. Add all meat and pour all sautéed vegetables, bread (squeeze it out a little but mainly leave wet),  1/2 tsp salt and 1/2 tsp freshly ground black pepper. Mix all this together (the fun bit!) with you hands. At this point you can do one of a couple of things. You can proceed to add the rest of the add-ins and make two identical meat loves or you can do what I did…..divide the mixture into two bowls and in one add the olives and cheese and 1 tsp of garam masala or 1 tsp ground cumin and 1 very finely diced jalapeno pepper and 2 tbl chopped cilantro. Set aside until ready to shape.

In the other bowl add 1 1/2 tsp madras curry powder (optional) and get ready to add the Italian sausage.

Ready for oven..

Make the loaves: If you have one big batch – divide in two and place on a cookie sheet or baking tray on which you have spread a piece of oiled parchment.  Shape into a loaf. Take a sausage for each and starting at the top bury it lengthways until you get to the middle. Reshape. Take bacon and cover the meatloaf entirely, tucking the bacon under the loaf as you go. Place in center of oven for about 50 minutes to 1 hour. Take out and let rest for 5 minutes or so before slicing.

dinner is ready..

If you are making two different kinds: Shape each (add sausage to only one – so you will need only 1 sausage or maybe 1 1/2). For the meat loaf with the sausage: cover with bacon and, for the other, brush about 2 tbs of warm honey over the loaf (will taste good with the spices) Cook as above.

Meat Loaf with mashed potatoes, peas, corn and lightly curried gravy..

Serve with mashed potatoes, gravy and peas or with a rice and a vegetable.