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Menu Plan for the week of Jan. 11, 2013:  Tuesday's Recipes

Meat Loaf Parmesan
Barley with Shallots
Cauliflower with Parmesan Sauce

Cooking time:  30 minutes for menu      Cooking schedule: see below for instructions

       You can just reheat the meat loaves in the oven or micro, or slice and make this dish. If you have any leftover tomato sauce you can use it with the Enchiladas on Thursday.

Meat Loaf Parmesan                                              Preparation and cooking time: 25 minutes
    Leftovers are wonderful, particularly when you can serve them in a totally different way.  The chunky tomato sauce and freshly grated Parmesan take the humble meat loaf to a new gastronomic level. Be a bit careful serving so the slices stay together.

leftover meat loaf
15oz (450gr) whole tomatoes
1 onion
2 cloves garlic
1 tbs olive oil
1 tsp chili powder
1 tsp oregano
1 tsp basil
1 tbs Balsamic vinegar
1 tbs tomato paste
1/4 cup (1oz, 30gr) shredded cheese
1/4 cup (1oz, 30gr) Parmesan cheese

Chop onion and mince garlic.   Heat oil in medium nonstick skillet.  Add chili powder and sauté 1 minute.  Add onions, garlic and sauté 5 minutes.  Drain tomatoes, reserving juices.  Roughly chop tomatoes.  Add tomatoes, their reserved juices, herbs, vinegar and tomato paste to pan.  Stir well, reduce heat, cover and simmer.  Cut meat loaf into thick slices.  After sauce has simmered for 10 minutes lay slices of meat loaf in the sauce.  Cover and simmer another 10 minutes, until meat has heated through.  Sprinkle cheeses on each slice and cover until cheese has melted.  Serve, sauce on the side.

Barley with Shallots                                                 Preparation and cooking time:  25 minutes
   Barley is a hearty, nutritious grain; easy to cook and flavorful.  I get the quick-cooking barley which takes 15 minutes.  Here it's cooked in beef stock with sautéed shallots for a simple, healthy side dish.

1/2 cup quick-cooking barley
1 cup (250ml) beef stock (or more, depending on type of barley)
2 shallots
1 tsp marjoram
2 tsp olive oil

Cut shallots in half, through the stem end, and slice.  Heat oil in a small saucepan.  Add shallots and sauté until they start to get tender, about 5 minutes.  Add barley, stock and marjoram; stir to combine.  Cover and simmer until barley is done, about 15 minutes or according to package directions.  Serve.

Cauliflower with Parmesan Sauce                   Preparation and cooking time:   25 minutes
    Cauliflower, tossed with a light mustard and Parmesan sauce, is a nice change to simply buttered.

1/3 head cauliflower, enough for 2 people. 
3 tbs chicken stock
3 tbs Greek or plain yogurt or sour cream
2 tsp Dijon-style mustard
1/4 cup grated Parmesan
pepper - seasoned pepper is nice

Cut cauliflower into pieces, put into a steamer basket and steam over water for 10 - 15 minutes until fork-tender.  Remove from pan and empty water.  Heat stock in the same pan.  When hot add mustard, Parmesan and yogurt. Stir well as it heats but do not let it boil.  Spoon over cauliflower and serve. 

Cooking schedule: 35 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, large skillet with lid, small saucepan with lid, medium saucepan with steamer basket and lid Chop onion Mince garlic Slice shallot Sauté chili powder Add onion, garlic, sauté Sauté shallot Trim, cut cauliflower Drain, chop tomatoes Add tomatoes, etc, to skillet, cover, simmer

Add barley, stock, herbs to shallot, cover, simmer Slice meat loaf Grate Parmesan Steam cauliflower         Pause while stuff cooks Add meat loaf to skillet        Another pause Sprinkle meat loaf with cheeses, cover until melted Barley done? Remove cauliflower Heat stock for sauce Add mustard, Parmesan, yogurt, heat through Spoon sauce over cauliflower Serve all

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By Katie Zeller

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