Cook Dinner With Me (No Fuss Meatloaf & Mashed Potato Magic)
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- čas přidán 1. 06. 2024
- Nigel Slater's A Cook's Book: amzn.to/41EHnWI
Hey there darling! Welcome to my kitchen. Here I share recipes from a real family that loves to grow and eat real food. Don't say you can't cook! You just haven't learned yet. I'm so happy to have a chance to encourage you in the journey to eating nourishing, whole foods!
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True story: my favorite meal growing up was my mother's meatloaf. Her secret ingredient was sage as seasoning and crushed Wheaties as the binder, and she topped it with tomato paste. But the REAL story I want to share is this: Mom entered the hospital Jan 3, 2017 for what we thought was pneumonia but was actually pleural effusion from a cancer of unknown origin. Her next 3 months were bouncing between 2 hospitals then a nursing home, before finally coming home end of March from whence she passed. But after months eating hospital food, I brought her her first home cooked meal. She asked for meatloaf, mashed taters and peas. You'd have thought it was filet mignon for a starving soul. She was so happy to have a taste that screamed HOME! Thank you for resurrecting that memory, Jess. Wish she had lived to meet you. You two would've loved each other.
I have similar stories about my grandparents. My first lemon pie was a request from my grandfather who had came home after we thought it would never happen. My grandmother lived my stuffed shells and that was the last meal she had before she passed. She had only nibbled for days but ate 2 complete shells.
@@aprilhampton6298 Isn't it wonderful how a simple meal can stir up such deeply profound memories? Lord bless you. ❤️
Good, homecooked (with love) food CAN really feed the soul.
@@vonniemerriam974 yes it is. Thank you so much!
Your story warmed my heart so much.💞
5 years ago you changed my life. You are a true staple in my life. Thank you for being so inspiring in everything you do.
Wow, thank you so much!! ♥️♥️
Looks delicious! Thanks for making it look so simple and relaxing!!
I love watching you cook! One of my favorite memories of my Mama was how she loved to cook for our family of seven. Thank you for being so inspiring!
Yes agreed! She is incredible and has a way of touching my soul and making such a difference! My life has changed for the better because of Jess ❤️
For what it’s worth, potato glue can also be caused by starting your potatoes in hot water, vs starting from cold. In addition, if you want silky smooth ‘whipped potatoes’, after draining, throw the potatoes back in the hot pot to dry a bit, mash/whip them until as smooth as you can get them, THEN add melted butter and hot milk/cream.
This is not meant to be a critique, simply helpful hints from an old lady who loves you and your family ❤
Jess, you brought back such a precious memory for me today. I'm a 71 year-old widow and this evening, while watching, I was 7 years-old again. I was sitting on the yellow kitchen stool (which was also a step stool where the steps pulled out on a hinge from under the seat) in my Nana's kitchen. I think it was primarily in hopes of getting the first taste of whatever she was cooking, but the byproduct was that she was teaching me how to cook. I didn't know it at the time or I probably wouldn't have stuck around for a "lesson". She cooked everything from scratch and boy-howdy was she a good cook!!! To this day I am the only one out of 6 kids that can make smooth lump-free gravy. Guess who makes the gravy during the holidays? Thank you so much for the reminder of those sweet moments in my favorite spot, in the kitchen, on the stool, by the stove, with my beloved Nana.😊❤😊
I don’t even know where to begin to thank you for how much you have already taught me. I’m 50 and though I have been cooking and baking for years, I have learned Soooo much from you. So thank you for being so natural and so honest in how you cook. I have always thought of cooking as being a pain in my As_ but now I feel like I can cook and actually enjoy it from learning your techniques. Hope You and your family have a blessed New Years♥️🎉♥️
I agree about Jess has added so much joy and incredible ideas and tips to make my cooking & baking better! I’ve always enjoyed it, but even more now! Thanks Jess @TheFarmersTable
Hey Jess. I make meatloaves in a Freeform loaf just on a sheet tray with parchment and it cooks WAY faster than in an actual loaf pan. It also gets nice and caramelized all over the outside.
I do the same. It’s the way my mom taught me.
Yep my mom did that too.
Yep👍🏼
I make mine that way, too. It is so much better than in a loaf pan.
I do the same but in my cast iron braiser! The bottom gets a beautiful caramelized crust!
Hi Jess, I think the best way to learn to cook is, as you said, at the elbow of Mum or another loved one. When my children were small we had a 'cook's helper' rota and by the age of 4 each child could use a sharp knife and prep veggies. They would also have stirring duties (pull up a chair so they can reach safely) and ingredient fetch chores before we started the actual cooking. It got to the stage where I could just tell them the menu and they could all collect the correct items with minimal input from me. All my (now grown) children are good cooks and they are passing on my methods to the next generation (as am I as Granny ;) ) Oh, and by the way I'm English and I also own and love several of Nigel's cookbooks. If you have a chance his TV series are worth watching, if only for his gentle, thoughtful delivery.
This story makes me very happy 😊
When you said "at the elbow of mum", I knew you were English! I'm an Anglophile who's never been to England & pray I get to before I die! 😊 A close friend and her her grown family recently traveled to the East Coast of England. They brought me 3 packets of PG Tips (yum!), a small container of Marmite (yuk!), a packet of Weetabix(not too bad!), a Ireland/GB map, and LU Tube map! What a treat to get to try those items I've heard about for years. Jess is a treasure! 😍
The Sowards family has blessed my life many times over. Thank you for your ministry.
Jess the empty nester still cooking for an army is a real thing. While I only gave birth to 3 there were always half of either the rodeo team or the football team at my table. Well they all moved away and I was single. I learned the value of cooking once and freezing for later. Then when I got the hang of cooking for less than an army, my daughter and granddaughter moved back home. Not as many as before but still more than one. Meatloaf was my gateway to teaching my granddaughter that from scratch is soooo good and good for you. This was a child that would rather eat from the local convenience store than a home cooked meal. NOW she complains if I use a shortcut. "this doesn't taste good Nana" I am so thrilled and am starting to teach her how to cook from her heart.
I had to chuckle....."it expired" (*sniff*) "it'll be fine". Sounds like a good home cook! Yesterday I found an unopened container of plain Greek Yogurt in the "outside" fridge. I needed some for dinner....I opened it, sniffed....yup, still good! DH said "but it expired in April".....Me: So what, it's still good (and it was delicious). LOL
I did the same!
In Canada we have "best before" dates which is a scam and waste of food. The item may have been at its best in October, but that doesn't mean it's toxic in December. I'm thankful for being able to search the internet for true food safety dates on items in my fridge and pantry. A university nutrition faculty is a good resource.
I did the same tonite with a bag of coconut expired 6 months ago opened it smelled like coconut in went a handful into the cake mix.
I lost my partner suddenly in may but i still cook for myself. I made a great meat loaf recently
I’m so sorry for your loss ♥️
God bless you. Thanks for your kindness. Made me cry. Happy new year....
Hello and Happy New Year! I found a potato ricer in a thrift store. It is like a big garlic press. You put your cooked potatoes through it and the result is fluffy and no lumps! It makes the effort well worth it, even on a weekday:-)
Same, Diane! A ricer magically leaves behind the few unmashable bits that is often found in hand mashed potatoes by the fussiest of one’s household!
It takes a little more time to squeeze each portion through but sooo worth it. Loads of melted butter warmed with a dash of milk poured into the mash and voila! I do add salt but I use white pepper in mash not black. I also cube the potatoes much smaller so it cooks through quicker.
We like it buttery yet firm. And. As I have to take the time to peel potatoes, I make more than needed so I’ve enough to make bubble and squeak or fish cakes the following day.
They’re not expensive to buy new. And well worth making space for it in the kitchen. I rinse it quickly straight after use and throw it in the dishwasher. #Usedatleasttwiceaweek
I forgot to mention my husband and I are in our 60’s. Excited for this season in our lives for uprooting and moving to help our son and grandchildren and to enjoy cooking and gardening and all that may come!😄🌻
I'm British and I lived in the US for a while which is when I had meatloaf for the first time. I immediately asked for the recipe which included putting the tomato paste in the actual meatloaf not on the top. I've done it this way ever since and my family have loved it. I have watched you and your family for years Jess and love all your channels and I wish you, Miah and all the kids a very Happy New Year and can't wait to see where it takes you.
I agree though sometimes I put the tomato in the meatloaf and on top.
I am also one of those weird people who read cookbooks like novels. And then I usually make things loosely based on the recipes I have read. I find recipes to be inspiration to create, rather than a definite set of rules that must be followed. I often find myself creating recipes as I garden or clean or run errands, seeing the foods that will be used, the seasoning that will enhance them, and the flavors that will result, and very often those dishes turn out the way I had envisioned them, which is so rewarding.
Thank you for sharing your cooking time and ideas with all of us.
I really enjoy the relaxed vibes from this style of cooking video. I also enjoy reading cook books and now have added Slater to my want to read list.
I cook exactly like you Jess. I rarely follow a recipe to the exact measurements - and most of the time I just glance at it, and then go for it. Cooking to me is truly an art form... a delicious one! Thank you for sharing this content with us.
I stepped out of my fear and made an egg frittata with leftover chicken and peppers and onions…. My family kept saying I don’t think I will like it… so I just made it and called it egg pie 😂 they gobbled it down!! Hopefully my girls keep laying this winter❤ thanks for all the great conversations ❤ Happy New Year Bless you all 🎉
Ya gotta get them with the plain language 😂
I love this channel. Almost 30 years ago, I went through a phase where, for 60 days, I made something different each night except for one night was leftovers. It was a challenge - reading the cookbooks.
I now cook for 1 person, but you would think it is for 6, which was what I was used to. I do not mind leftovers. My goal this coming year is making more meals on the weekends - freeze some and use others for lunches and dinner all week. By the time I get home from work, I am tired and do not feel like cooking. I will soon be 62 and work 40 plus hours a week, then come home to house chores along with tending to the chickens. Garden season is harder, but I plan to have my garden and grow my herbs. Nothing beats shopping right outside your door.
I use a potato masher when I make mashed potatoes. I love my potatoes. I do not make meatloaf that often, but this sounds like a great way to do it.
Happy New Year's to you and your beautiful family!🎉🎉
Thank you Jess, for another great video.
Love meatloaf in muffin tins, everyone gets crispy edges! I don’t think I’ve ever used a potato peeler to peel potatoes 🤣 I call it a carrot peeler. I use a paring knife to peel taters.
I never make resolutions, I just try to become better each and every day. At 62, I’m pretty good with myself 😊
As a kid, I had this idea that meatloaf must be the best food ever because it was always talked about. But my dad hated meatloaf due to having it just a few too many times when he was in the navy. Because of that, mom never made it. I checked out a kids' recipe book that had it, and after asking for the millionth time, they finally let me make it. It is STILL one of my favorite things to eat.
I would watch you cook all day long! Your videos have such a a homey lovely vibe and I truly feel like I have a friend in you! ❤ thank you for inviting us to your kitchen!
Here is a suggestion for the topping for your meatloaf. To the ketchup you used, add a couple Tablespoons of brown sugar, a teaspoon or so of dried Mustard and a quarter teaspoon or so of ground nutmeg. Mix together and top the meatloaf. If you top it before baking, the topping kinda melts into the meat mixture and glazes the loaf. If you top it halfway through cooking, the meatloaf starts to develop a crust and the topping remains saucy. This, served with mashed potatoes and green peas or green beans, is one of my favorite meals. Thanks for the inspiration you provide in each of your videos. Happy New Year to you and those you love!
If you mash the potatoes you get mashed potatoes. If you use a hand mixer, you get creamed potatoes. That's what my grandmother told me. If you like texture, you mash thd potatoes. If you like your potatoes to be like ice cream, a smooth texture, you cream them.
I do both depending on the meal. Excellent job🎉
I LOVE meatloaf! It's the best the next day in a sandwich, but I very seldom make it as my kids are grown and gone and it's just me. A couple times when I was craving meatloaf I would make a small loaf and make the rest into patties like a burger and freeze them so I could have meatloaf when I wanted. I never thought of using a muffin pan for mini meatloafs. What a great idea! 😋
Can I just say how much I love the farmers table bc I can do it now!!! I love being in my classroom/waiting room but I LOVE how productive I feel watching a video I can produce tonight. THANK YOU!!!!
Jess- this is exactly how I cook. Love the format you are doing- don’t change it. Also love that you’re cooking in a kitchen that actually looks like a real kitchen not one from a magazine. Keep up the great work.
Loved that sweet little polite tap on the arm!!! ❤
Thank you for all you do to encourage us!
What a timely coincidence....I was just thinking about making meatloaf out of the ground venison and lamb I had thawing! I haven't made a meatloaf in forever and here you are confirming my idea! Thanks, gf.
I’m with you on the planning. I spent years being jealous of those who did “Taco Tuesday” and “Meatloaf Thursday”-they NEVER have the dilemma of “What’s for dinner?” But my soul dries up at the thought of being that nailed down.
Hi Jess it is I who must thank you for the company as I did my dishes and reset the kitchen after our Sunday pancakes. We are a busy farm family, Shorthorn cattle, geese, layers, broilers, huge garden, dogs cats etc plus my 92 year old mum. We've been at it over thirty years. The only meal plan that ever worked for us is listing ten potential dinners for a two week period on paper on the fridge. I buy the extra stuff we don't produce ourselves (like the feta cheese for Greek salad) and cross off as we go. It works because its totally flexible, anybody can see what could be made in a pinch and it leaves room for leftovers, dinners out and for raiding the emergency freezer pizzas for those brutal calving nights. Your warmth is inspirational and I'm loving this cooking thing!
I saw a saying on FB today that said, Do not make resolutions, make sweet intentions. I think that’s beautiful.
Nigella Lawson writes her cookbooks like that! So poetic and eloquent.
This is EXACTLY how I learned to cook, and how I still cook. I almost never actually measure my seasonings or anything. When you said "flour-a little" it made me think of making white gravy. I don't measure the flour, I just put some in there until it looks right! That sounds like a cookbook that I need! I know that my meatloaf is seasoned properly just by the smell at this point. Thanks so much for sharing!
P.s. Are you attending the Tulip Festival at Baker Creek in 2024?
I have so been loving this new channel Jess. Your cooking makes sense to me as it’s the way I cook too. Recipes are used as a reference point for me, inspiration really. For my gluten free meatballs I save the heels of my gluten free bread in a bag in the freezer and when I have enough I dry them and put them in my blender to make crumbs. If I don’t have gf crumbs I use almond flour…or oats as well. Cooking from scratch is really learning how to use what you grow and what you have on hand. ❤
When I got married I did not know how to cook. Lucky for me, I married a man who could and came with a fully equipped kitchen and his own recipe collection. I learned to cook from him and then took it further by learning more techniques on my own. Now, after 35 years of learning and cooking many, many meals I have decided to gather all my recipes and kitchen knowledge and put together a cookbook. I want it to be both a collection of my personal stories about cooking as well as some culinary facts. Hopefully presented in a way that helps both the new cook and the well seasoned ones! I’m trying to talk my husband into starting a CZcams channel with me so we can cook together. We’re empty nesters now and I can so relate to needing to adjust your thinking after cooking on autopilot for many years when the kids were here. I ask kindly that everyone wish me luck on this endeavor as I really want to succeed with it.
Steamed broccoli with lemon juice and a pinch of salt is really good; it completely balances out the sulfur-y taste.
Nigel Slater is one of my favourite chefs. His New Year’s Eve beef fillet with butternut squash and cranberry ragout is now a staple tradition in our home.
I met Nigel Slater years ago ..like 11 years ago maybe when I lived in The Netherlands with my family (we're now in Vegas). I was able to have dinner with him along with other foodies and I sat right next to him and got a million pics with him,a signed cookbook and talked nonstop to him. He is exactly like you see him on tv. ..soft spoken,so kind ,shy and just an overall good human. I adore him ❤
I’m 29, a wife and a mama of 3 (Lord willing, we’ll have more babies) and although I love my community, they aren’t gardeners and they don’t like to cook from scratch - however, I love doing those things!
Thanks for being my friend in the kitchen, Jess! I feel like we’re all bringing back the good days of good real food.
We also watch your Roots and Refuge channel and my 4 year old daughter always wants to watch “the tomato lady” (her nickname for you) 😊
I love reading cookbooks too. The last few years I’ve really enjoyed vintage cookbooks and starting collecting them. My collection is growing as I search antique shops everywhere.
This year I had all our ground pork packaged without seasoning so I could make whatever sausage we wanted.
I’ve added freeze dried spinach or kale to my meatloaf and no one noticed.
I love all your recipes. You’re cooking videos really inspire me to cook, I think I’ve made just about every single 1 so far. It’s like cook along with Jess. I’ve lost count of how many times I’ve cooked your sandwich bread already and our guests (that your podcast encouraged me to be brave and invite over) absolutely loved it! I’ve spatchcocked a chicken and a turkey and I’m getting really excited to keep trying new ways to cook our home raised meat and homegrown veges whereas before you started this channel I was getting stuck in a rut of the same old meals and recipes I found weren’t really humble and down to earth enough for me. Your recipes are such realistic, simple farmhouse meals that fill bellies and make our tastebuds super satisfied using what we grow. Thank you so much!
Jess, as the oldest girl in our family of 7 kids, I grew up cooking from a very young age: my hubby and I are here at 80+ years - he's in the kitchen right now storing the leftovers from our supper which could've fed most of them... Leftovers are great, esp if most of it freezes or stores for another day when time's too short for cooking a full meal. Once you learn to cook in quantity you'll NEVER go back...
“Condemning where you’ve been.”
Excuse me fellow Arkie. I did not ask for that slap in the face on NYE…but damn that hit. Thank you. I think… 😂❤
My mom always made meatloaf with rice as the binder. Naturally gluten free! She’d bake them in whole bell peppers with the tops cut off, and covered in tomato sauce. 😋
I loved sitting in my great grandmother's kitchen watching her cook. I learned so very much. And it's the best place to be, where the food is lol
I have just found your videos and I am thoroughly enjoying your direct and honest presentation. Thanks so much for sharing!
Thank you!!
Meatloaf was one of the first things I remember cooking with my grandmother. She would pull up a step stool to the counter and I would watch and help a bit. Love those wonderful memories! My kids love meatloaf even though it’s a little different every time. Whatever I have in the fridge is fair game to go into the loaf and there really is no actual recipe, just like my Mammaw’s.
Thank you for sharing, Jess.❤
I was an RN when my children were teenagers. We ate meatloaf muffins regularly. I thought I was the only one who took that quick short cut. I used that same pampered chef muffin tin. Perfect way to season a new muffin tin!
Many years ago my mother said those exact words “I read cookbooks like a novel”. ❤ I got my love of food, cookbooks, and dishes from her. ❤️
I always make my meatloaf with quick oats as the binder, it’s the way my mom did it!
You would love Nigel's TV programs he is very poetic about cooking.
You made me laugh when you talked about an empty nest with you and Miah. I have a terrible time cooking for just me and my husband, after raising 11 kids. I thank God for canning left overs. Blessings in 2024, and I need to thank you for my speedy orders of stickers and coffee.
I had a grandma that taught me how to scratch bake as a young child. So scratch cooking has come natural to me. I am 56 and I truly enjoy this channel! I now know how to cook chicken differently. Thanks for sharing Jessica. You are such a blessing.
Celery seed in mashed potatoes was a game-changer to me. Our neighbor had me try hers when I was a teenager, and now that is how I make them.
I remember our son saying once when growing up, when I was making meatloaf, "you mean you can just put anything you want in there"? I think I told him, "yes, within reason".
Best ever way to teach!!! That is why I started watching acre homestead with Becky. Also why I start watching a long time ago in the garden. You showed your successes and the things that didn’t work out. You kept it in real life so I could learn from the things that didn’t work out from you and she does the same.
I too love reading a cookbook! I got the America's Test Kitchen cookbook this year from my family. It is huge! I cannot wait to dive into it.
Oooh, those are the GREAT cookbooks. I love that they test every recipe multiple times with slightly different ingredients and cooking times before it goes in the book - makes the final recipe pretty well foolproof.
Next day meat loaf slice and lay on a baking sheet and flip halfway through - extra.crispy flavor
I love your energy and style. You make me smile and inspire me. What will make you laugh is that I am plant based and have been since 1984. That said, I read cookbooks for a pleasure and any meat dish I replace with lentils, beans or mushrooms. Love this new channel. We are twins in the way we read cookbooks and garden. I use flax eggs. Thank you
What’s your favorite plant based cookbook? i love vegan cookbooks because they care way more about garden food than the average cookbook writer!
I've been "late" a few times when the plan was meatloaf! I usually resort to apple size meatballs in a deep frying pan. They get nice and brown and you can quite easily make a gravy too then.
Some of your followers may be hesitant to mix meatloaf by hand as you do, I myself can get a rash on my hands from the seasonings so I usually use my kitchen aid with the dough hook to mix. And yes it will mix four pounds of ground meat plus the add ins. Thanks for your lovely videos!❤
Happy New Year🎉
Reading a cookbook is the best way to spend your time 😊
Cooking with Sweet Miah was a plus 😊❤
Oh my stars, Sweet Miah!! I've made potato glue before too and I kept adding milk, thinking this would help. 🙄 Nope! I'm only 64. You'd think I could have figured that out on my own by now. So thank you!!! Ole dogs can learn new tricks! 😉❤
My husband is the potato king in our house...his recipe is unusual but sooo good, he adds with s and p, garlic and onion powder... mayonnaise, a small bit of butter and parmesan cheese.....soooo good!!!!!
I usually make two meatloaves, side by side, in a 9x13 pan. We eat one and freeze the other. The 2nd one then takes forever to thaw and then reheat again. I think next time I’m making them in muffin pans. Faster to thaw and reheat. And thank you Miah. I grew upon instant potatoes, and have never even tried to make real mashed. Now I know how.
Beth here...when I was raising my family and working full time I made a weekly menu that I posted on the chalkboard on the fridge. My kids friends would come over and say, "hey mom, can I come for dinner on Wednesday?" Or whatever day there was homemade, from scratch, food they liked 😂 Yes, I was still able to do homemade cooking because I didn't know any other way to cook. I love watching you cook because this is how I cook...by the seat of my pants with what I have available. Bless you ❤️
Thank you for sharing Sunday morning with me! I loved having coffee and chatting with you. I didnt try meatload until I was in my 20s. I was raised by Swedish immigrants who made meatballs instead of American style meatloaf. I love both!
I have a few of my great-grandmother’s recipes, and she used measurements such as “butter the size of an egg!” I’ve often wondered what size eggs she used for comparison!
I agree, meat loaf is a very forgiving meal, and often is made with what you have on hand. I just love watching you cook!
I don't even eat meat, but you are the best kind of carnivore.
Love your content, always. And you are so right about roasting veggies being a game changer for people who don't like them boiled to flavourless mush
My boys get so excited when we are having meatloaf, I think most moms have it in the rotation and no recipe is needed. One trick I did learn from Chef John is to make mix in the morning and let it rest in fridge all day….yum!
I read and collect cookbooks as well! I especially love antique cookbooks. 1940's is as far forward as I like to go. 1950's and 1960's recipes just start to get weird. Your other channel is one of the first homesteading channels I began watching years ago. I am really loving this new channel and the friends chatting format.
Thanks to you , I am making my home coleslaw with my home grown cabbage. For the 2nd time in m life. I have my headphones . So thank you for your friendship. ❤ My God 🙏 bless you.
One thing I do sometimes with “Muffin Meatlof” is I put the mashed potatoes in my piping bag (that I use for cake decorating) and put a fancy dollop of potatoes on top of the meatloaf, and top it with a bit of cheddar cheese. My kids think it is fancy!! ❤️❤️
I loved it when my mother took the time to make "little meatloaves" for us. it was fancy to each have an individually portioned loaf on our plates. I loved that each free formed portion had a crunchy outer crust.
In favor of a large meat loaf, it is better for sandwiches. I love a simple meatloaf sandwich. bread, mayo, catsup, meatloaf, MMmm.
My tag line for my business is Big Dreams and Small Steps will transform your life. It is this exact sentiment of the 1% changes that we make that have the biggest impact. Grace is 100% part of the process as well. Thank you for this message.
Empty Nester here. Portion out your excess into individual meals and package for the freezer. If you & Miah continue your current diet, you won’t have the excess problem. But you will want to adjust the way you freeze your meat. Just smaller packages so you’re not pulling out something you’ll have to eat on all week. 😊
I love Nigel Slater. I lived in Europe for 6 years and my love of British TV and cuisine I brought back to the South with me. Hello Jess, from Dallas, Texas.
Your videos fill my heart. Spirit to spirit. Love ya
I just found your channel this evening and have started binge watching you. Love you and your personality and the amount of information you give. My new friend to spend my days with! Thank you for sharing, I really appreciate when you said about reading a cookbook like a book, I’m the exact way!
Welcome!!
Jess, thank you for your videos. I am 77 and have been cooking since I was about 9 so I've had lots of successes and failures, but that is what is so great about cooking. You are so real and I love the way you approach life. I was already a little hungry for meatloaf and your video sealed it for me - on this week's menu for sure.
Jrss, I want you to know that I've been thoroughly enjoying this channel. You truly are a natural teacher.
Thank you!
Lots of mashed potatoes, means potato cakes tomorrow. My meatloaf recipe, 1lb. hamburger, 1lb. sausage, 1 cup panko bread crumbs, 1 cup milk, 2 eggs, celery salt, pepper, freeze dried onions, mixed in my stand mixer. Flop into roaster. Sprinkle top with freeze dried onion and garlic greens. Surround with carrots bake to 165 degrees. 💙
My mom always used corn flakes in her meatloaf. We on the other hand use what we have on have and go for it. We've actually used rice as a binder and it's fantastic. You don't have to cook it first which is a time saver. Sometimes we'll do mini meatloaves and use different variations to see which we like better. Plus a meatloaf sandwich the next day is a great way to use leftovers plus it's delicious💞
Everyone who watches and enjoys, should like and comment, to help the algorithm and support her efforts.
When we were rebuilding our lives after our home burned down one of the first things I always found myself shopping for in thrift stores and garage sales was cookbooks. I love cookbooks. Always have. I rarely follow a recipe verbatim but recipes are a great way to springboard new ideas for how food tastes and comes together. When I was newly married at 16 all I knew how to make was spaghetti and fried bologna sandwiches. All I had to cook in was an electric skillet and a wooden spoon. Lol! I have come a long long way since those days! I also adore cooking and still have 7 people to cook for every day after coming home from work. Planning is necessary but I cannot do meal plans either. Always flying by the seat of my pants. Most of the time I feel like my brain is like someone threw the junk drawer onto the trampoline. Life is a challenge and isn’t it wonderful!
Love from Oklahoma. Angela.
I don’t like raw radishes but I did what Jess did. (olive oil, garlic, salt and pepper) but put a steak on the bbq grill for my client & I had a light bulb moment!! I put the radishes with other veggies on the bbq! 🤯🎉 I love radishes now! They are amazing!
You’re a good teacher! Thank you! 🎉HAPPY NEW YEAR!🎉
I had a houseful of teenage boy’s long ago lol. I had to make 2 pans of muffin meatloaves every time I cooked it. They loved the leftovers for sandwiches.🤭
Just popping on to comment how much I love your new channel. I’ve been cooking since I was 8 (59 now) and I too rarely use a recipe. I love your format for your channel. I feel like I’m a friend sitting at your counter while you prepare your meals. I’m always looking for inspiration/techniques or ideas for ingredients that I hadn’t thought to use. I usually make my meatloaf in a 9x13 pan to reduce cooking time (and I like the edges crispy lol) but love the idea of using mini pans or muffin tins so will definitely try this! When I had my teenage boys at home with their ferocious appetites I was always looking for meals to fill them up. One day I was cooking macaroni to make a pasta salad (while I was preparing meatloaf). I had the inspiration to add al a dente macaroni into the meatloaf. I gently mixed it in after the meatloaf was mixed. The boys loved it! It’s the only way I have made it since. In fact their wives have asked me to show them how to make it as their husbands told them it’s not meatloaf without the macaroni. Lol. Also I too have made potatoes into glue! I find if I let the potatoes cool too much before mashing them this can happen. One of my daughters in law loves my mash potatoes as I whip them. I use either my kitchen aid or hand mixer and whip them with the beaters. This way no lumps and super quick/easy to make. Happy New Year to you and your family 🎉
The cooking for a small army was me, once we were empty nesters it was hard to change it up, it took me a couple years to get right. Especially frying cornbread. Enjoy your videos so much, thank you!
I think making a meal is partly intuition and skill. I've come a long way in 40 years of cooking meals for my family!
I think it was Ruth Ann Zimmerman who puts a towel and lid over the top of the potato pot after you boil and drain them for about 10 minutes to soak up the steam and make them dryer for mashing. It works great.
Have you ever considered mixing all of the meatloaf add-ins together thoroughly in a separate bowl and then pouring that over the meat? And then mix in. It makes for a much more even incorporation.
My favourite line from that Nigel Slater book is from his recipe for cheese soup. "Wait for a frosty night." As if cheese soup didn't already sound delicious enough, he hits you with that. Cheese soup on a frosty night sounds like the cosiest thing ever. Happy New Year to everyone!
Same here I'm carribean and we don't really do meatloaf, I didn't grow up with meatloaf but I love it. I've found restaurants that make decent meatloaf but now I'm excited to try your recipe
I completely agree with you about meal planning! My version of meal planning is having ingredients on hand so that I have options. That's pretty much it. I also know myself, and that I don't want to spend my whole day cooking.
Happy New Year! Hubby loves my meatloaf. I'm a firm believer that the reason some people don't like meatloaf is because restaurants use too many fillers, to make it go further and it losses the meaty flavor. I make mine simple, Beef, Bison (for lower meat fat) mushrooms, onions, garlic (just because we like them) eggs and oatmeal with plain catsup on top. We are older so we use less salt, but sometimes I do sprinkle some sausage seasoning for spice. Hubby also like lumpy mashed potatoes, his mom used to make potato glue and he didn't like it, so I use butter and stir, leaving some potato chunks, then add scallions on top afterward.
Thank you for the Farmer’s Table video vlog. I didn’t realize minced meant ground! I am trying to cook more at home. It’s just my husband and myself and my goal is to have a well stocked pantry to cook from scratch using quality products. I’m also planning a small garden for spring. We moved from Florida to West Virginia in August for family reasons. We now have a little more space (still in a neighborhood) to have a garden. I’m excited about that opportunity. Thank you again for your inspiration that exudes in your choice of content and words. Be blessed!
One of the blessings of living with our adult daughter (upstairs/downstairs kind of thing) is sharing my cooking techniques with her and watching her blossom in the kitchen (the main kitchen is upstairs in her area and I cook up there almost every day). She has asked for some recipes which is difficult for me because I cook a lot like Jess, but I have been trying to take more note of measurements and writing them down. Our son, who lives far away, loves to cook and made our Christmas Eve tortilla soup and prime rib Christmas dinner, with help from our daughter. It was all delicious - I hardly eat any meat anymore, but did take a few small, crusty and juicy pieces of beef. Mostly feasted on the potatoes, green beans and dressing. Now I make plant-based meatloaf, but it is still the same basic thing - mixing stuff together in varying amounts, tasting and tweaking.
Your advice on resolutions is right on. I’ve struggled so many times by making the black and white resolutions, which of course I failed at. I’ve been really good at cooking from scratch the past 8 months or so that I think that will be an ongoing resolution for me.
Happy New Year to you and your family.
I made glue before. Soaking cut potatoes in cold water, dumping starchy water out and refilling before cooking prevents glue. Also, gotta put a lot “a butter” and half and half with, of course, pepper and salt. Whip away
What's delightful about "only knowing how to cook for an army" is that when you have fewer people to feed on the regular, you get to choose if you'd like to freeze the extra, bless others with the extra, or cook less often because you can reheat leftovers for a couple of days in a row. I mean alternately, you may decide to learn how to cook for fewer folks, but who needs that? LOL I only had 3 boys, but I don't think I ever knew how to not "cook for an army"... But I have learned how to be creative with using up leftovers. 😂