CAJUN MEATLOAF

10 minutes before mixing the ingredients for the meatloaf, place 2 slices of dark bread in a bowl and cover with milk. Just before adding the soaked bread to the rest of ingredients, squeeze the milk out slightly.

Place a heavy skillet on high heat, add
4 tbsp olive oil

when sizzling, add in a succession:

1 cup chopped onions
1 jalapeno, chopped without seeds
1 cup chopped green bell pepper
1 cup chopped red bell pepper or sweet pimiento pepper
1 cup chopped celery stalks
4 chopped cloves of garlic

saute 5 minutes, trying to brown the edges of the chopped peppers. Transfer to a large bowl. Add:

2 slices of dark bread soaked in milk
1 lb ground pork
1 lb ground beef
2 eggs
1 teaspoon salt
1 tablespoon soy sauce
1 teaspoon maggi sauce (or Worcestershire)
1 teaspoon crushed marjoram
1 teaspoon crushed red or black pepper

Mix thoroughly. Transfer to 2 bread pans. Rub 4 strips of bacon with hot paprika on both
sides, lay on top of the meat, 2 strips per loaf. Tightly cover with aluminum foil, and bake about 1 hour
at 350°F until a thermometer inserted into the center reads 170°F or more, and the center of the meatloaf is not pink.
Make roux of 1 tablespoon butter and 1 tbsp flour, whisking constantly add juices form the pan and enough water to create thick sauce. Add a little bit of smoked paprika powder to taste. Serve with a salad of tomatoes, red peppers, and chopped cabbage with lime-cilantro vinaigrette..

MOIST CHOCOLATE CAKE

MOIST CHOCOLATE CAKE

Butter and flour one 9" spring form or bundt cake form.
Preheat the oven to 340°F.
The ingredients below are listed by weight and by measure - choose one.
Place in a bowl of a mixer:
65 g / 0.75 cup cocoa
400 g / 2 cup sugar
225 g / 1.75 cup flour
1.75 teaspoon baking powder
1.5 teaspoon baking soda
Combine, then add a mixture of:
2 eggs
1 teaspoon vanilla extract
120 ml / 0.5 cup canola or grapeseed oil
240 ml / 1 cup milk
Mix 2 minutes on high, then slowly add:
240 ml / 1 cup boiling water
Combine well. The batter will be very thin. Pour into the prepared form and bake 80 minutes or longer.
Test with a wooden skewer for doneness.
Cool 10 minutes, remove from the pan and cool completely on a cooling rack. Serve as is, no need for frosting, as it is very moist.
However, those who like to be decadent, may slice the cake into 2 layers, and spread with chocolate frosting. Sprinkle layers with Cointreau or Grand Marnier, or coffee or Kahlua.

CHOCOLATE FROSTING
12 oz heavy cream
12 oz chocolate chips, at least 60% cacao
Bring the heavy cream to boil, and simmer for 2 minutes. Remove from heat. Add the chocolate chips and stir until the chocolate is melted, then cool completely. When cooled, whip with a mixer on low until desired consistency. Do not overwhip or the frosting will curdle. If the frosting curdles, melt it in the microwave and repeat, this time shorter whipping time. The frosting will stiffen further after you have stopped whipping it.

HOMEMADE CRACKERS

2+1/4 Cups flour
1.5 tsp. baking powder
1 tsp. salt
2/3 cup warm water
1/3 cup olive oil

1/2 teaspoon rosemary
1 clove of garlic

Preheat the oven to 400°F. Do not grease the cookie sheets. Combine flour, baking powder and salt  with garlic and rosemary in the food processor for 10 seconds to chop the herbs. Stir in water and oil mix and pulse until a clumpy dough forms. Turn out onto a floured surface and form into an oblong. Halve the dough and roll thinly using more flour when turning the dough over. Transfer pieces of rolled dough to cookie sheets. Don't worry if they tear - just fit them together without overlapping. Cut them on the sheet into 2" x 4" rectangles before baking or leave whole and break after baked for that rustic look - or cut one sheet and leave the other rustic. Bake until pale golden. Do not brown. Turn the oven off, open the door of the oven half way, and let the crackers dry in the remaining heat.

These crackers taste very buttery, even though there is no butter in them, only olive oil, and they may be considered vegan.