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I have this bad habit of always looking forward to the next season. Sometimes I think it takes away from the season I'm actually in, and it definitely says that I'm not "living in the moment", but I can't help it. Everyday, all day long I look forward to the next meal, and in the same way I think I look forward to the next season of food and eating. Fall is just around the corner and although I'm still enjoying the summer fruits and vegetables, I can't wait to start braising and stewing foods again, making the house smell so delicious. I suppose I could start making all those dishes now, but with the temperatures outside still in the 80s and 90s, I'd heat my kitchen up too much. Well, that was until I figured out that I could make all those braises and stews in my MICROWAVE!

Now, the first cooking class I ever took was called "Microwave Cooking", but I've been as guilty as the next person of using my microwave to just re-heat foods or make popcorn. We all have these great microwaves in our kitchens, but we don't use them to their full capacity because our experience has taught us that microwaves make foods rubbery, dry and frankly not very tasty. This has all changed for me, however, because of the Cook's Essentials(R) Microwave Pressure Cooker. If you know me at all, you'll know I love pressure cookers and pressure cooking. I had never even THOUGHT about combining pressure cooking with microwave cooking until my friend Eric Theiss introduced me to the Microwave Pressure Cooker. Now I get to have the beautiful results of a pressure cooker, but with microwave speeds without having to wait for the pressure to build inside the cooker before the time starts counting down and the cooking starts. It also doesn't heat up my kitchen and it gives me more time to do the things I love doing (or chores I HAVE to do!).

This Wednesday is the Taste of Fall cooking event on QVC and I'll get my fill of Fall foods - sort of a preview of what I have to look forward to. You'll be able to get a chance to prepare for the Fall cooking season too, stocking up on what you don't already have, or would like to have in your kitchen. The Cook's Essentials(R) Microwave Pressure Cooker is just one of the items that you'll be able to pick up to get ready for meal making during one of the busiest times of our year.

Here are two recipes that I can't wait to make this Fall (or sooner!). The meatloaf recipe is one of the best meatloaf recipes I've tasted. (Big Tip: use the best ketchup and steak sauce that you have. You're finished meal can only be as good as the individual ingredients.) The Philadelphia Beef Stroganoff is an interesting recipe - you can eat it like stroganoff over pasta, or you can put it into a hoagie roll and eat it sort of like a cheesesteak!

Do I have you looking forward to the next season yet? Bring on the Fall!

ML

Mama’s Meatloaf

Serves 4 to 6

Ingredients:

• 2 pounds (900 g) mixed ground pork, ground veal and ground beef


• 1 medium onion, diced


• 1 small clove of garlic, minced


• 2 egg yolks, lightly beaten


• ½ cup (120 mL) tomato ketchup


• 1 tablespoon steak sauce


• ½ cup (75 g) dried or Panko breadcrumbs


• 1 teaspoon onion powder


• salt and pepper, to taste


• ½ cup (120 mL) chopped fresh parsley, plus more for garnish

 Sauce:

• 1 14.5-ounce (411 g) can crushed tomatoes


• 1 tablespoon balsamic vinegar


• 1 teaspoon honey

Directions:

1. Combine the first ten ingredients in a large bowl, mixing well. Shape the mixture into a rectangular loaf just long enough to fit into the Microwave Pressure Cooker. Using a knife, score the top of the loaf in a diagonal pattern with ½-inch (1 cm) cuts. Place the meatloaf into the Microwave Pressure Cooker.


2. Combine the sauce ingredients in a bowl and pour the sauce over the meatloaf.


3. Place the lid on the Microwave Pressure Cooker and lock into the closed position.


4. Cook the meatloaf on HIGH for 25 minutes.


5. When the time is up, let the pressure come down naturally by leaving the lid on the cooker until the white pressure indicator has dropped.


6. Allow the meatloaf to rest for a few more minutes and then transfer the meatloaf to a serving platter. Slice the meatloaf and drizzle the sauce over the slices. Sprinkle parsley on top and serve.

Philadelphia Beef Stroganoff

Serves 4 to 6

Ingredients:

• 1 medium onion, chopped


• 2 stalks celery, chopped


• 2 tablespoons olive oil


• ½ teaspoon salt


• 1 teaspoon crushed black pepper


• 1 pound (450 g) shaved beef


• 2 cups (500 mL) dry medium egg noodles (uncooked)


• 2 cups (500 mL) beef stock


• ¼ cup (60 mL) dry red wine


• 1 tablespoon Dijon mustard


• 1½ teaspoons dried thyme


• 1 teaspoon paprika


• 1 teaspoon onion powder


• ½ teaspoon garlic powder


• ¼ cup (60 mL) sour cream


• ½ cup (120 mL) Neufchâtel cheese (or cream cheese)


• 1 tablespoon butter


• 6 hoagie or Kaiser rolls (optional)

Directions:

1. Place the onions, celery, olive oil, salt and pepper in the Microwave Pressure Cooker and cook, uncovered, on HIGH for 3 minutes.


2. Add the beef and egg noodles to the Microwave Pressure Cooker and stir well. Combine the stock, wine, Dijon mustard and dried spices and pour this over the meat and vegetables in the Microwave Pressure Cooker. Stir well to combine.


3. Place the lid on the Microwave Pressure Cooker and lock into the closed position.


4. Cook the Stroganoff on HIGH for 15 minutes.


5. When the time is up, let the pressure come down naturally by leaving the lid on the cooker until the white pressure indicator has dropped.


6. Remove the lid and stir in the sour cream, cream cheese and butter.


7. Serve in a bowl with a piece of bread to mop up the sauce OR serve over a hoagie or Kaiser roll.