Venison Loaf with Braised Local Kale & Herb-Roasted Potatoes

Here's the old A + 2B.  Meat and two sides.  This isn't something we do a lot, but it reminds me of the meals my Mom prepared when I was growing up.  Of course, there is quite a bit of ketchup in my mother's meat loaf, but that's just not my style.  This venison loaf has white rice, lots of mushrooms, and a whole bunch of garlic--probably way too much for my Mom's taste.  

The next day we both ate meat loaf sandwiches for lunch.  Believe me--much better than it sounds.  

Venison Loaf

1 lb. of ground venison

2 small eggs

1/2 cup bread crumbs

1 onion, finely diced

4-6 garlic cloves, finely chopped

1 tablespoon dried basil

1/2 lb. mushrooms, chopped

1 cup cooked white rice (from 3/4 cup, uncooked)

1/4 cup soy sauce

2 tablespoons red wine vinegar

2 tablespoons olive oil

Mix all ingredients together (cook rice before hand) and form into a loaf.  Bake at 350 degrees for about 20-30 minutes.  

Braised Kale

1 bunch kale, cut or torn into pieces

1 large shallot, sliced

olive oil

1/2 cup of stock (chicken, veggie, etc.)

Heat the oil in a large frying pan and then add the shallots and saute over medium heat for about 2 minutes.  Add the kale and saute for another minute.  Pour in the stock, cover, and simmer at low heat for 5-10 minutes.

Herb-Roasted Potatoes

2-3 lbs. small potatoes (yukon gold or red)

2 tablespoons olive oil

1 tablespoon dried oregano

1 tablespoon dried basil

1 teaspoon garlic powder

1 teaspoon paprika

salt

fresh ground black pepper

Toss the potatoes with the olive oil and herbs and spices and then bake at 375 degrees for 45 minutes to an hour.  

Not-Your-Mama's Vegetable Soup with Rosemary & Garlic Scones

I was in such a hurry to make--and eat--this that I forgot to document it all the way through.  I didn't even get a shot of this plated (gasp!).  This soup alone deserves it's own post, but you'll have to make due with what little I have to offer in terms of photos today.

On rainy, cold, or gloomy days I daydream of soup.  Soup, itself, has so many qualities that I admire.  It's patient; the best soups take time--they can't be hurried.  It's forgiving; nothing is final with soup.  If it doesn't taste exactly right, you just need to add a little something here and there until it suits you.  It's versatile; you can make soup out of just about anything.  In my kitchen, a lot of really good soups start out with whatever I happen to have in the cabinet/refrigerator that day.  Most of all I love soup because of its "soul-warming" nature.  If you're sick, it's soup that makes you feel better.  If you're cold, it warms you right up.  This one was no exception.  Pair it with rosemary & garlic scones right out of the oven and then cuddle up stay in for the night.

Not-Your-Mama's Vegetable Soup

1 bunch kale, torn into small pieces

2-3 yukon gold potatoes, diced

1 large yellow crook-neck squash, sliced

1 can cannellini beans, drained

1 large carton "no chicken" broth

3 garlic cloves, finely chopped

1 14.5 oz. can Muir Glen fire-roasted diced tomatoes, with liquid

2 bay leaves

1/2 teaspoon paprika

1/2 crushed red pepper flakes

salt & black pepper to taste

water

Cover the diced potatoes and the kale with water and boil until potatoes are almost fork tender.  Add the remaining ingredients and bring to a boil.  Reduce heat and simmer for about 30 minutes.

Rosemary & Garlic Scones (these are basically biscuits, y'all)

2 cups self-rising flour

1/2 teaspoon salt

1 teaspoon garlic powder

1 teaspoon baking powder

2 1/2 teaspoons chopped fresh rosemary

1/4 cup butter

2/3 cup milk

1 egg beaten, to glaze

Preheat the oven to 450 degrees.  Sift flour, salt, garlic powder, and baking powder into a bowl.  Stir in the rosemary, and then rub in the butter.  Add the milk and mix to form a soft dough.  You can knead this dough and then roll it out, but I just made them in a buttered muffin pan.  I don't love kneading bread, but if that's your thing, go right ahead.  It's totally unnecessary with these. Brush them with the beaten egg and bake for about 8-10 minutes or until they've risen and are golden brown.