Category Archives: beef

Meatloaf with a Twist

Meatloaf is a quintessentially American dish. It’s meaty, unpretentious and satisfying. It’s also good the next day for sandwiches. A few weeks ago, when I made this, the weather was more “tail-end of winter” than “almost-summer”, with consistent overnight freezing temperatures, rain and snow in the afternoon and generally miserable.

However, meatloaf involves, well, a lot of meat. The average recipe I came across used between 4 and 5 pounds of the stuff in varying proportions. We had come across TVP (texturized vegetable protein) at Winco and wanted to try it out. Supposedly, if you soaked it in stock

Posted in american, beef, ground meat, recipes, untranslated | 1 Comment

Spicy Pepperoni Sausage

Spicy Pepperoni Sausage

Now, I’ll be the first to tell you that this is NOT an authentic pepperoni sausage. Real pepperoni is raw, not cooked; it’s fermented, cured and dried over the course of weeks. I do not have the facilities to do this nor the desire. I just want something that’s easy, spicy and tastes reasonably like pepperoni.

This is that pepperoni.

Posted in american, beef, dairy-free, gluten-free, ground meat, pork, recipes, snack, untranslated | Leave a comment

Maltās gaļas mērce (Minced-meat sauce)Maltās gaļas mērce

Malta gaļu mērce

At long last, we had this sauce again. This version is considerably heartier than what I had in the hospital, but that’s not really a surprise, now is it? Once again, it tasted like comfort. To me, its like eating the feeling of my favorite foods; if the essence of what makes a food a comfort was distilled, it would taste like this.

It’s not a dish for summer, but for fall through spring, it’s divine. I served it over potatoes, but it’ll go well with nearly anything from rice to buckwheat to couscous. Serve it with a salad for a complete meal.Malta gaļu mērce

At long last, we had this sauce again. This version is considerably heartier than what I had in the hospital, but that’s not really a surprise, now is it? Once again, it tasted like comfort. To me, its like eating the feeling of my favorite foods; if the essence of what makes a food a comfort was distilled, it would taste like this.

It’s not a dish for summer, but for fall through spring, it’s divine. I served it over potatoes, but it’ll go well with nearly anything from rice to buckwheat to couscous. Serve it with a salad for a complete meal.

Posted in beef, ground meat, latvian, latviski, recipes, sauce | 2 Comments

Kotletes

Kotletes

My husband’s been having cravings.

Cravings for the fluffy, meaty goodness called kotletes.

I, myself, am not really sure how to translate. It’s somewhat like meatloaf and then again somewhat like squished meatballs. And “meat patties” don’t sound particularly yummy.

So let’s stick with kotletes, shall we? Or perhaps Mini Meatloaves, if pressed. Traditionally, these are shaped like teardrops, probably because of how the balls go squish between your palms (fun!). Kotletes

My husband’s been having cravings.

Cravings for the fluffy, meaty goodness called kotletes.

I, myself, am not really sure how to translate. It’s somewhat like meatloaf and then again somewhat like squished meatballs. And “meat patties” don’t sound particularly yummy.

So let’s stick with kotletes, shall we? Or perhaps Mini Meatloaves, if pressed. Traditionally, these are shaped like teardrops, probably because of how the balls go squish between your palms (fun!).

Posted in beef, dairy-free, gluten-free, latvian, untranslated | 8 Comments

Tacos con Nopales (Cactus Paddles)

Have you ever walked into a Mexican grocery and been bewildered by all the neat produce and products that aren’t normally seen in American grocery stores? I used to work next to one and found that not only were their avocados better (and cheaper!) but they had produce I wouldn’t easily find anywhere outside of a gourmet grocery in Salt Lake.

One of those items is nopal or cactus paddle. You can get it pre-prepared in jars or fresh. I always would look at them and think to myself how neat it would be to prepare if only I knew how.Have you ever walked into a Mexican grocery and been bewildered by all the neat produce and products that aren’t normally seen in American grocery stores? I used to work next to one and found that not only were their avocados better (and cheaper!) but they had produce I wouldn’t easily find anywhere outside of a gourmet grocery in Salt Lake.

One of those items is nopal or cactus paddle. You can get it pre-prepared in jars or fresh. I always would look at them and think to myself how neat it would be to prepare if only I knew how.

Posted in beef, dairy-free, gluten-free, mexican, recipes, sauce, snack, untranslated | 1 Comment

Porcupine Meatballs

Porcupine Meatballs

I have a guilty little secret hiding on the top shelf of my pantry.

Instant rice.

Why? It’s for one specific recipe: porcupine meatballs. My stepfather used to make this for my mom and I long ago. I could use cooked rice but I never seem to have leftover rice in the fridge. Or maybe I’m just being sentimental.

In any case, these little guys get their name from the grains of rice that stick out all over. It’s a fairly classic American recipe but one which I really enjoy.Porcupine Meatballs

I have a guilty little secret hiding on the top shelf of my pantry.

Instant rice.

Why? It’s for one specific recipe: porcupine meatballs. My stepfather used to make this for my mom and I long ago. I could use cooked rice but I never seem to have leftover rice in the fridge. Or maybe I’m just being sentimental.

In any case, these little guys get their name from the grains of rice that stick out all over. It’s a fairly classic American recipe but one which I really enjoy.

Posted in american, beef, dairy-free, gluten-free, ground meat, recipes, untranslated | 1 Comment

Speķa rauši – Bacon and onion yeast rolls

Speķa rauši (pīrādziņi)

I love speķa rauši.

Speķa rauši is a yeast dough rolled out and cut into circles, topped with fried bacon and onions, sealed into a half-moon shape, brushed with egg wash and baked until golden brown and delicious.

This recipe uses a common yeast dough and lots of bacon. It’s enough for a crowd, so if you just want to try it, make the dough, quarter it and freeze the rest. Six slices of bacon and half a medium onion will be enough for a quarter of the dough.Speķa rauši (pīrādziņi)

I love speķa rauši.

Speķa rauši is a yeast dough rolled out and cut into circles, topped with fried bacon and onions, sealed into a half-moon shape, brushed with egg wash and baked until golden brown and delicious.

This recipe uses a common yeast dough and lots of bacon. It’s enough for a crowd, so if you just want to try it, make the dough, quarter it and freeze the rest. Six slices of bacon and half a medium onion will be enough for a quarter of the dough.

Posted in beef, ground meat, latvian, pork, recipes, side, snack, untranslated | 5 Comments