Lately, I’ve been cooking…a lot! Ask my BFF, Julie. She thinks I’ve gone off the deep end and she may be right! I think I may be “nesting” as I fight the inevitable departure of the twins to college this fall. I tell them that I’m cementing warm, comforting memories of homemade food from mom in their minds to carry them through their first year away from home. That is probably quite true, but the truth is, I’ve had a bit more time on my hands and cooking new recipes and tasty food taps into my creative side!
This week, I plan on doing a few more new recipes that I’ve been dying to try. Who doesn’t love iron skillet cooking? Few meals say “comfort food” more than this old standby cooking method. And, given that I scored a Lodge iron skillet at TJ Maxx a few weeks ago, this iron skillet meatloaf is meant to be!
To continue my week of experimentation, I’m going to take a stab at homemade falafel. I’ve been meaning to do this ever since the falafel mix out of the box proved to be a flop! I need a shot at redemption, after all!
I’ll throw in a few staples into the weekly menu plan. We will have broiled chicken breast with Montreal seasoning one night and a pork loin on Friday night (perhaps using this delicious stuffed pork recipe that I made a few weeks ago).
But, the real topper of the week will be when I cure my own pastrami next weekend (more on that next week).
Italian bread crumbs, plain bread crumbs, noodle soup mix, 1 can tomato sauce 8 oz., saltine crackers, A-1 Steak Sauces, Barbecue sauce, cayenne pepper, bananas, rolled old fashioned oats, good pita bread, light vanilla yogurt, cucumbers, chickpeas 1 15 oz. can, fresh parsley, fresh broccoli, yellow onions.
NOTE: Allow plenty of time for the Iron Skillet Meatloaf! The preparation isn’t bad, but it requires a good 2 1/2 hours in the oven!