After my last post about our new menu there were a few requests to post some recipes – an easy post but it still took me a month to get around to it. I think my increased procrastination may be due in part to my lack of early morning trips to the gym. I miss those 4 AM workouts that were always a great way to get energized for a productive day.
The first request was for ‘Texas Hash’ which was pictured in my last post. I rarely measure anything so all my recipe amounts are only approximations. I also buy a lot of things in bulk when they are on sale and I have time to cook and package them in meal sized portions. I always have a variety of cooked meats in my freezer ready to add to casseroles, stir fry’s, sauces etc so this step is not in most of my recipes.
Texas Hash
Dice 2 large onions and 5 green/red peppers, cook until tender. Add 1 can tomato sauce/puree/soup (roughly 300 ml?), 1 lb cooked ground meat/soy protein, 1 cup frozen corn, and 3 Tbsp taco seasoning. Simmer until heated through. Cook 2 cups rice (I use brown jasmine or basmati) in 4 cups water and then add to warm sauce mixture. Serve now or put in casserole dish to keep warm or reheat later. Pictured below: first just sauce mixture before rice added and second plated with jasmine rice added (sorry, blurry pic). Note: I rarely use beef, usually soy protein of pork.
Meatloaf
In a large bowl soak corn meal in milk (I’m guessing 1/2 – 3/4 cup of each but I have never measured it). Add 1 pkg onion soup mix, 1 egg, salt, and 1 tsp of liquid smoke. Mix. Add 3 kg ground pork (I buy the chub pack from Costco). Mix well and press in to 9×13 pan. Bake in 325F oven for roughly 90 min until centre tests to 74C. I cut the cooled slab into three 9×4 inch ‘loaves’ and package for the freezer until needed.
Rate this:
