BLOGS

Knowing that days will come up when we are too busy or tired to prepare dinner, we try to keep several main dishes in the freezer for that eventuality. As I don't buy pre-made or packaged foods, I've come up with my own way to fix "30-minute meals." In fact, I was doing this long before Rachel Ray was even conceived.

Yesterday, after a long, tiring day in the local Twin Cities, we wanted something quick and which would take little effort. Out of the freezer came a small meatloaf, which was put in the microwave on defrost while we prepared the dish which would take half an hour to bake.

Alex quickly chopped half an onion, some garlic and a little fresh parsley and sauteed them til soft while I opened a 14 1/2 oz. can of Italian chopped tomatoes. I dumped them into an 8" square casserole and sprinkled them with Italian seasoning, and dried basil. I know, Julia Childs said it was better to use nothing than to use dried basil, but I had nothing else. Alex mixed in the onion and topped it with a cup of home made dried bread cubes from the pantry. I sprinked on one tablespoon of brown sugar and drizzled 2 tablespoons EVOO on top, This went into a preheated 375' toaster oven for half an hour.

Alex cleaned and cooked some fresh asparagus (Safeway had it for $1.68 Sat. and Sun.). I got out plates and forks and checked the meatloaf, poured water and got down two wine glasses. Alex opened the wine (a Walla Walla Yellow Hawk Sangiovese we found several months ago at Grocery Outlet. Did I mention that this meal was not only quick and easy, but economical?)

The bread cubes were toasted a golden brown when I took the casserole from the oven. While I still like Heinz ketchup on my meatloat, I think this tomato dish is even better as an accompaniment. It is certainly lower in sodium and sugar and much more flavorful.

Little more than half an hour after we began, and with no behind-the-scenes crew to have everything prepped for us, we collapsed into our chairs and ate our very tasty dinner.

Note Lest you think this tomato dish is mine, I am posting this link to the Tri-Cities Herald. I get this email weekly and found the Tomato Pudding recipe. I made some additions and subtractions, making it healthier (EVOO instead of butter, and a LOT less sugar, and garlic, onions and seasonings for flavor.)

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