The Newlywed Cookbook

When life is busy and stressful, make Bistro Meat Loaf and plan a quiet evening at home. In fact, when the days are especially crazy, Kathy and her husband, David, turn to this recipe and enjoy the comforting flavor. Accompany the meat loaf with Creamy Garlic Mashed Potatoes, light the candles, and enjoy a soothing dinner at home with your honey.

MEAT LOAF:

1 TABLESPOON UNSALTED BUTTER

⅓ CUP FINELY CHOPPED ONION

2 TABLESPOONS MILK

1 LARGE EGG

1¼ CUPS FRESH BREAD CRUMBS

1 POUND LEAN GROUND BEEF

1 TEASPOON WORCESTERSHIRE SAUCE

1 TEASPOON DIJON MUSTARD

½ TEASPOON SEASONED SALT

¼ TEASPOON FRESHLY GROUND BLACK PEPPER

TOPPING:

¼ CUP KETCHUP

2 TABLESPOONS PACKED BROWN SUGAR

½ TEASPOON DIJON MUSTARD

⅛ TEASPOON HOT SAUCE

MAKE THE MEAT LOAF: Preheat the oven to 375°F. Line an 11 x 7-inch pan with aluminum foil. Spray the foil with nonstick spray.

Melt the butter in a 6-inch skillet over medium-high heat. Add the onion and cook, stirring frequently, for 3 minutes. Remove from the heat and set aside.

Whisk together the milk and egg in a large bowl. Stir in the bread crumbs and cooked onion. Add the ground beef, Worcestershire sauce, Dijon mustard, salt, and pepper. Blend until evenly mixed but do not overmix, or the meatloaf will be tough.

Divide the meat mixture in half. Shape each half into a rounded oval and place in the prepared pan. Bake, uncovered, for 25 minutes.

MEANWHILE, MAKE THE TOPPING: Stir together the ketchup, brown sugar, Dijon mustard, and hot sauce in a small bowl.

Spoon the topping evenly over the loaves. Return the loaves to the oven and continue baking, uncovered, for 20 minutes more, or until a meat thermometer inserted into the center registers 160°F. Cover loosely with aluminum foil and let rest for 5 minutes before serving.

TIPS:

A food processor is a great way to quickly make fresh bread crumbs. Generally, 2 slices of firm-textured white bread will make the 1¼ cups bread crumbs needed for this recipe.

If desired, do not sauté the onion. Omit the butter, chop the onion very finely, and stir it into the ground beef. Proceed as directed.

Serve one of the small meat loaves one night. Cool, wrap, label, and freeze the second. Place the frozen meat loaf in the refrigerator the night before you plan to serve it, and when dinnertime comes, microwave it until hot. Dinner is ready!

Make mini meat loaves in a muffin pan to trim the baking time. Mix the meat mixture as directed. Spray 8 wells of a standard muffin pan with nonstick spray. Spoon the meat mixture into the wells and press lightly to shape. Fill the remaining empty wells about half full of water. Bake, uncovered, in a preheated 350°F oven for 20 minutes. Spoon the sauce on top of each and bake for 3 to 5 minutes more, or until a meat thermometer inserted into the center registers 160°F.

How about a meat loaf sandwich? Slice the meat loaf into 1-inch-thick slices. If slicing a hot meat loaf, let it rest for 10 to 15 minutes before slicing so it slices more easily. If chilled, slice the meat loaf, then place the slices on a microwave-safe plate. Microwave on high for 45 to 60 seconds or until hot. Stack the hot meatloaf on toasted bread and add, as desired, sliced pickles, ketchup, sliced cheddar, and/or crisp, cooked bacon. Top with a second slice of toasted bread and enjoy.

This is comfort food at its best. We believe that a chuck roast has the most flavor and will cook to perfection after pan searing. It is great baked slow in the oven or it is perfect for your slow cooker. It is a natural to pair with the Creamy Garlic Mashed Potatoes.

1 BONELESS CHUCK ROAST, 2½ TO 3 POUNDS

½ CUP ALL-PURPOSE FLOUR

KOSHER SALT

¼ TEASPOON COARSELY GROUND BLACK PEPPER

2 TABLESPOONS VEGETABLE OR OLIVE OIL

1 MEDIUM ONION, CUT INTO EIGHTHS

1 TEASPOON DRY MINCED GARLIC

1 (28-OUNCE) CARTON UNSALTED BEEF STOCK

5 MEDIUM CARROTS, HALVED

4 TABLESPOONS (½ STICK) UNSALTED BUTTER

FRESHLY GROUND BLACK PEPPER

In a shallow bowl or a gallon size zip-top bag, combine ¼ cup of the flour, ½ teaspoon salt, and the coarsely ground pepper. Place the roast in the bowl and coat with the flour mixture on all sides.

Heat the oil in a Dutch oven or deep 12-inch ovenproof skillet with a lid over medium-high heat. Add the roast and brown in the hot oil until crisp on all sides.

Remove the pan from the heat. Nestle the onion wedges around the roast. Sprinkle the garlic over the roast. Pour the beef stock over the roast. Place the carrots around the sides of the roast and submerge in the liquid. Cover and bake for 2½ to 3 hours, or until the roast is tender.

Transfer the roast to a serving platter and cover loosely with aluminum foil. Use a slotted spoon to transfer the carrots and onion to a serving bowl. Cover the vegetables loosely with foil. If the cooking liquid has a lot of debris, strain it through a fine sieve into a bowl and return the liquid to the Dutch oven, discarding any solids in the sieve.

This blast from the past equates to fast flavor that will comfort your souls on a chilly night. Serve with a glass of wine and a crisp green salad.

1 TABLESPOON CANOLA OR VEGETABLE OIL

¾ POUND TOP ROUND OR SIRLOIN STEAK, THINLY SLICED AGAINST THE GRAIN

KOSHER SALT AND FRESHLY GROUND BLACK PEPPER

2 TABLESPOONS UNSALTED BUTTER

4 OUNCES BUTTON OR WILD MUSHROOMS, SLICED

½ MEDIUM YELLOW ONION, THINLY SLICED

1 CLOVE GARLIC, MINCED

1 TABLESPOON ALL-PURPOSE FLOUR

1 CUP REDUCED-SODIUM BEEF BROTH

1 CUP SOUR CREAM

2 CUPS HOT COOKED WIDE EGG NOODLES, FOR SERVING

MINCED FRESH PARSLEY (OPTIONAL), FOR SERVING

Heat the oil in a 12-inch skillet over medium-high heat. Season the sliced beef with salt and pepper. Cook the beef in the hot oil for 1 to 2 minutes on each side, or until brown. Remove from the skillet and set aside.

Reduce the heat to medium and add the butter to the skillet. Add the mushrooms and cook, stirring frequently, until the mushrooms have released their liquid, about 5 minutes. Add the onion and garlic and continue to cook, stirring frequently, for 3 to 4 minutes more.

Sprinkle the mushroom mixture with the flour and cook, stirring, for 15 seconds. Stir in the broth and bring to a simmer, scraping the bottom of the skillet to remove any browned bits. Whisk in the sour cream until the sauce is smooth. Add the beef along with any accumulated juices. Cook until the sauce comes to a simmer. Taste and adjust the salt and pepper, if necessary.

TIPS:

Freezing meat until it is icy cold makes it easier to slice very thinly. Put the meat in the freezer for about 30 minutes, then slice. Or, if it is already frozen, place the meat in the refrigerator early in the day or before you leave for work and you will find it thawed enough to thinly slice when it’s time to prepare dinner.

Do you wonder what kind of mushrooms to use? Wild mushrooms, such as shiitake or morel mushrooms, are more flavorful and provide a deeper, earthy accent. Button mushrooms are more readily available. Use a combination of mushrooms or the variety that you prefer.

When cold winds are howling or you are fighting the sniffles, nothing tastes better than Old-Fashioned Chicken Noodle Soup. Snuggle together and ladle up comforting bowls of this all-time favorite homemade soup.

1½ POUNDS CHICKEN PIECES (SEE TIPS)

2 MEDIUM CARROTS

2 MEDIUM STALKS CELERY

1 MEDIUM ONION, HALVED

1 BAY LEAF

½ TEASPOON DRIED THYME LEAVES

½ TEASPOON KOSHER SALT

¼ TEASPOON FRESHLY GROUND BLACK PEPPER

1 (32-OUNCE) CARTON REDUCED-SODIUM CHICKEN BROTH

2 CUPS WIDE OR EXTRA-WIDE NOODLES (SEE TIPS)

2 TABLESPOONS MINCED FRESH FLAT-LEAF PARSLEY (OPTIONAL)

Place the chicken in a 6-quart Dutch oven. Cut one carrot and one stalk of celery into 1½-inch pieces and add them to the chicken. Cut half of the onion into quarters and add it to the chicken. Add the bay leaf, thyme, salt, pepper, broth, and 1 cup water.

Bring to a simmer over medium-high heat. Reduce the heat to maintain a simmer, cover, and cook for 45 to 60 minutes.

Pour the soup through a fine-mesh strainer into a deep bowl. Allow the strained broth to stand for 5 to 10 minutes so the fat rises to the top; skim the fat and discard. Pour the broth back into the pan. Discard the cooked vegetables and bay leaf. When the chicken is cool enough to handle, cut the meat from the bone, discard the bones and skin, and chop the meat into bite-size pieces.

Stir the chopped chicken into the soup. Chop the remaining carrot, celery, and onion. Add the chopped vegetables to the soup. Heat the soup over medium-high heat until simmering. Reduce the heat to maintain a simmer, cover, and cook for 15 minutes, or until the vegetables are tender.

Cook the noodles in the boiling water according to the package directions. Drain.

Taste the soup and add additional salt and pepper, if desired. Stir in the cooked noodles. Stir in the parsley, if desired. Ladle into bowls.

TIPS:

The ideal chicken pieces for soup are some bone-in pieces, for depth and flavor, and some meaty pieces, so you can have chunks of meat. For this soup, you might begin with a combination of about ¾ pound bone-in chicken breasts or thighs (about 1 breast or 2 thighs) and ¾ pound boneless skinless chicken breasts. Of course, if you want to trim fat and calories, use only boneless skinless chicken breasts.

What kind of noodles do you prefer? There is no wrong answer here. Some may enjoy thinner noodles, and others may choose “wide” or “extra-wide.” What kind of noodles remind you most of Mom or Grandma?

Why cook the noodles in a separate pot? This keeps the starch out of the soup so the soup tastes wonderful. It also happens to be a convenient way to keep leftover soup from becoming too thick and the noodles too mushy. If you do not anticipate serving all of the soup at once, divide the soup before adding the noodles, reserving half of the soup for another day. Stir freshly cooked noodles into the hot cooked soup and enjoy. Cover and refrigerate the reserved soup. When ready to serve the reserved soup, heat the soup and, separately, cook noodles for it. Add the cooked noodles to the hot soup and it will taste fresh and wonderful. Yes, if you prefer and if you are serving all of the soup at once, you can cook the noodles in the boiling soup during the last 10 minutes.

This soup freezes well—especially if you freeze it without noodles. Spoon the soup into a freezer container, cover, label, and freeze. When ready to serve, allow it to thaw in the refrigerator overnight, then spoon the thawed soup into a 4-quart saucepan. Heat the soup until it boils, add freshly cooked noodles and 1 tablespoon minced parsley, and serve. It will taste fresh and the noodles will be perfect.

To make the soup in a slow cooker, spray a 4-quart slow cooker with nonstick spray. Make the stock as directed, placing the chicken, chunks of vegetables, bay leaf, thyme, salt and pepper, and 1 carton of chicken broth in the slow cooker. Omit the water. Cover and cook on low for 6 to 8 hours. Strain the broth and return to the slow cooker as directed. Stir in the chopped vegetables and chopped chicken. Cover and cook on low for 3 to 5 hours or on high for 1 hour, or until vegetables are tender. Cook the noodles and stir them into the soup as directed.

This recipe is a showstopping staple that is guaranteed to round out many a menu. Search no more—these are the perfect mashed potatoes. This is the recipe you will be turning to when you celebrate your twenty-fifth wedding anniversary … guaranteed!

2½ POUNDS YUKON GOLD POTATOES, PEELED AND CUT INTO 1-INCH CUBES

4 CLOVES GARLIC

¼ CUP HALF-AND-HALF

1 TEASPOON KOSHER SALT

DASH OF FRESHLY GROUND WHITE PEPPER

¼ CUP SOUR CREAM

Place the potatoes and garlic in a 4-quart saucepan and add water to cover. Bring to a boil, uncovered, over medium-high heat. Reduce the heat to maintain a gentle boil and cook for 15 to 20 minutes, or until very tender. Drain well.

Mash the potatoes. Pour the half-and-half into a small microwave-safe glass cup. Microwave on high for 30 seconds. Add the hot half-and-half to the potatoes in small amounts and beat until fluffy.

TIPS:

Tools to use to mash potatoes: A potato ricer is a great tool to use to ensure fluffy, evenly mashed potatoes. To use it, put some of the cooked potatoes into the reservoir of the ricer and hold it over a bowl. Push the handle down so the potatoes are extruded through the holes. You may have to work in batches, but it is quick and easy to use. A classic alternative is a potato masher, a handheld tool with a flat surface for mashing. This works fine, but takes a little patience and effort. Electric mixers make quick work of mashing the potatoes, especially if you want light, fluffy, whipped potatoes. A food processor is not recommended as the potatoes will become pasty.

White or black pepper? You can use either, depending on what you have available. White pepper is often suggested when making light colored foods, such as mashed potatoes, so the finished dish is more attractive. If you do not have white pepper, substitute black pepper for flavor.

Are you not in the mood for garlic flavor? Just omit it!

The key to great mashed potatoes is full-flavor, full-fat products. That said, you could substitute milk for the half-and-half and light or nonfat sour cream for the regular sour cream.

Nothing tastes more comforting after a rough day than macaroni and cheese. Surprise your sweetie with this comforting dish after a busy day and enjoy a quiet evening together.

3 TABLESPOONS UNSALTED BUTTER, PLUS MORE FOR THE BAKING DISH

4 OUNCES ELBOW MACARONI

3 TABLESPOONS PANKO BREAD CRUMBS

3 TABLESPOONS SHREDDED PARMESAN CHEESE

¼ TEASPOON GARLIC SALT

2 TABLESPOONS ALL-PURPOSE FLOUR

1¼ CUPS MILK

½ TEASPOON DIJON MUSTARD

¼ TEASPOON KOSHER SALT

¼ TEASPOON FRESHLY GROUND WHITE PEPPER

1 CUP SHREDDED SHARP CHEDDAR CHEESE

½ CUP SHREDDED SWISS CHEESE

Preheat the oven to 375°F. Butter a 1-quart casserole dish. Bring a large pot of salted water to a boil.

Cook the macaroni in boiling water according to the package directions until just tender. (Do not overcook.) Drain and set aside.

Place 1 tablespoon of the butter in a small microwave-safe glass bowl. Microwave on high for 20 to 30 seconds, or until the butter is melted. Stir in the bread crumbs, Parmesan, and garlic salt. Set aside.

Melt the remaining 2 tablespoons butter in a 3-quart saucepan over medium-high heat. Stir in the flour, blending to make a smooth paste and cook, stirring continuously, for 1 minute. Pour in about one third of the milk and cook, stirring continuously, until the mixture is smooth. Gradually stir in the remaining milk. Cook, stirring continuously, until the mixture begins to bubble and thicken. Reduce the heat to low. Stir in the Dijon mustard, kosher salt, and pepper. Stir in the cheddar and Swiss cheeses and cook, stirring continuously, until the cheeses have melted.

Remove from the heat and stir in the cooked, drained macaroni. Pour the mixture into the prepared dish. Sprinkle the reserved panko-Parmesan mixture over the top.