put your loaf in my oven

Turkey Loaf w/ a Sweet Potato and Cauliflower Mash

Here’s a basic weeknight kind of meal jazzed up a little bit, and lightened up just a touch. Mom probably made some variation of this dinner for you at some point in your life. Growing up, it seemed like there was an unofficial contest about whose mom made the best meat loaf. 

The turkey loaf is pretty straight forward. I’ve always trended toward using oats instead of bread crumbs and I used the homemade ketchup I make, which I think lends to its more complicated flavor and keeps added sugar on the lower side. No worries, Heinz and breadcrumbs are still welcome here! The sweet potatoes are extra fluffy and bulked out by adding the cauliflower. It also gives an extra punch of micronutrition. More bang! Carbohydrates are friends around here, but the dish is overall a little more “carb smart” by bulking out the volume with cauliflower instead of more potato.

  • 1 ½ - 1 ¾ lbs lean ground turkey
  • ¾ cups oats (blended into a flour) 
  • 1 egg 
  • ½ small onion, diced
  • 1 large clove of garlic, minced
  • ¼ cup ketchup + ¼ cup for topping (I used my homemade)
  • salt, to taste
  • black pepper, to taste
  • ½ TBSP dried parsley
  • ½ TBSP worcestershire sauce
  • 1 TBSP mildly flavored oil

Directions: Have your vegetables prepared and your oats already milled into a flour. Preheat oven to 350F. In a large metal bowl, place all of the ingredients and mix them thoroughly until the mixture is even. Form the giant meat wad into a lightly greased baking dish. If can be a loaf pan if you’d like to really go for the “loaf” aspect of the name, but a 9 x 11 Pyrex will give you a meat cake! Before putting into the oven, top it with more ketchup if you desire it. Bake for 55-60 minutes, though it’s wise to start taking temp around 45 minutes as our ovens are all a bit different. Serves 6.

  • 2 medium sweet potatoes, peeled and cubed
  • 1 head cauliflower, leaves picked off and roughly chopped
  • ½ cup coconut milk
  • 1 TBSP mild flavored oil
  • 1 clove of garlic, minced
  • ½ TBSP blackstrap molasses
  • salt, to taste
  • black pepper, to taste

Directions: Have your vegetables prepared. In a boiling pot, add the sweet potatoes into salted boiling water and give them a head start. After about 15-20 minutes (depending on the size of your cuts), when the potatoes are close to fork tender add the cauliflower florets and give them another 7-10 minutes, or until both vegetables are fork tender. Drain. Add them back to the pot and add the coconut milk, oil, garlic, molasses, salt, and pepper. Use a hand mixer or hand masher to complete the mash. This is a base recipe. Other possible deliciousness could be a dash of cinnamon and cayenne. Experiment and pair flavors with your main dish! Severs 6-8.

Much Ado About Nothing; Part Two (Reader x Steve Rogers)

Part One 

Word Count: 1910

Summary: Much like the play written by Shakespeare, the reader and Steve have a VERY complicated relationship. A hateful one, even. But the Barton clan won’t take that for an answer.

A/N: Enjoy Part Two! Had to get this out before that blasted Civil War trailer hits tomorrow. It will be a blood bath. SIGH

“I’m not a mat that you can walk over, Rogers. You can’t just say things like that and expect me to automatically forgive you. That’s not how it works,” You spat quickly, your eyebrows furrowed angrily. Steve sighed. It had been two months since you fully looked him in the eye. He was frustrated and tired of it.
“Y/N, please,” Steve groaned. Just then, you heard a crash from the living room, followed by an eruption of giggles.
“Oh god,” You mumbled, dropping your cookie onto the counter and storming into the den, Steve following quickly behind you. Steve slightly chuckled at the mess in front of you.
“So that’s why you shouldn’t leave them alone for more than five minutes.”

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Keto Almond Flaxmeal Bread Recipe


Fair warning, this recipe is a little more “involved” that what I would normally make because a) I am lazy and b) I have never been much of a baker. BUT if you have the time and the inclination it’s pretty good!

Also, these pictures are from my original loaf, this version below was at least an inch higher. Progress!

Under a cut so y’all don’t have a wall of text all over your dash

Preheat your oven to 180C/350F

Dry Ingredients:

1 cup flaxmeal (I would recommend using golden flaxmeal if you can find it, purely for the aesthetics)

1 cup almond meal

1.5 tablespoons of coconut flour

2 teaspoons baking powder

2 teaspoons active yeast

pinch of salt 

Wet Ingredients:

¼ cup unsweetened almond milk, slightly warmed in the microwave

2 tablespoons melted butter/oil

4 eggs (size 6)

The process….

Before you do anything - warm up your almond milk and put the yeast in there with literally the merest suggestion of white sugar. As in…I stuck my finger in the jar of sugar I had on the bench and sprinkled that in. Mix it up a little bit and set it aside for 10 mins to foam up. 

  • Sieve all your dry ingredients into a bowl 
  • Whip up your eggs and add them to the butter once it’s cooled down (so you don’t cook the eggs, basically)
  • Check on your yeast - if it’s foaming, it’s ready, but I waited 10 mins to be sure - dump all the wet ingredients into the dry bowl at once and mix it up. 

Set your bowl aside somewhere warm, like the hot water cupboard or on top of the stove, for around 40 mins. This will get things rising! Go lift some weights or something. I don’t know what you people do in your free time.

After 30 mins smoosh it around for a bit and then put into a lined loaf tin, then stick ‘er in the oven for 25-35 minutes (my oven is a little bitch so this will vary). Just stick a skewer in there after 30 minutes to see if she’s done. 

That’s it!

Depending on what brands you use and how you slice it you’re looking at around 12 slices per loaf at 1g carbs each. 



Distressed Pudding, from Night Watch by Terry Pratchett!

This has been a very distressing pudding to make. I’ve had a long period of messing up Strawberry Wobblers, burning the first batch of pudding, and then accidentally deleting the photos of the good batch. But ah, all is better when you bathe in the ooey gooey warmth of some homestyle cookin’:

‘Well,’ said Sam, 'she says she’s going to make you some Distressed Pudding, sarge. She makes great Distressed Pudding, our mum.’

The best, thought Vimes, staring into the middle distance. Oh, gods. The very best. No one has ever done it better.

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Apple & Brown Sugar Brie

I often make this when my friends come over or for my mom and I to share since I don’t usually eat the whole thing on my own, but the leftovers reheat pretty well if you’re cooking for one!  Brie isn’t quite cheap, but the rest of the ingredients are pretty basic.

  • A round of Brie (or Camembert) cheese
  • An apple (or a pear or some of both) (My preference are Pink Lady apples, which are on the sweet side and pretty crisp, but you do you)
  • Margarine or butter
  • Brown sugar
  • Cinnamon (optional)
  • Bread or crackers for serving (optional)

- Preheat your oven to ~250-275 (you wont really need to cook anything, it just needs to be hot enough to soften/melt the cheese)

- Cut your round of Brie in half horizontally, so that you have a top piece and a bottom piece

- Dice your apple (and/or pear).  You probably wont need the whole apple; I usually use about a half to 2/3 of an apple and save the rest.

- Melt some butter in a pan over medium/medium low heat.  You’ll ultimately want enough butter to have some glaze/sauce to drizzle over your Brie, but you can add more butter as you go.

- Add your diced apple to the pan and stir to coat with the butter

- Sprinkle on your brown sugar (and cinnamon if you want) and mix until it’s melted in

- Keep cooking until your apple is almost as soft as you’d like (it will soften a little more in the oven), adding butter and brown sugar to your liking as you go, and remove from the heat.

- Put the bottom part of your Brie on a baking sheet, spoon a layer of apples over it, put the top part of the Brie on top of that, and spoon the rest of the apples and glaze/sauce over the top of the Brie

Tip: If your baking sheet has non-stick coating DO NOT PUT NON-STICK SPRAY ON IT! Over time the spray can leave a residue on your non-stick stuff and cause things to cook unevenly and also prevent the non-stick coating from working.

- Stick the baking sheet in the oven on the center rack and cook just long enough that the cheese gets melty

- You can then spoon it onto bread or crackers, or eat it as is!  We usually slice up a French loaf or baguette type bread for it.  The whole thing should be easy enough to transfer to a plate for serving, or you can do like my friends and I do and stand around the kitchen island/bar/counter and devour it right there!


Hi, your gluten free mod here! One of my favorite dishes is lasagna, and it’s something i’ve always missed since i went gluten free. My boyfriend and I came up with this recipe to help with my pasta missin’ blues. It’s easy to make, super customizable, and tastes great leftover! Polenta, even the refrigerated kind, keeps for a couple of months so it’s a great item to keep stocked in your fridge if you’re gluten intolerant as well.


  • one “loaf” polenta (aka the kind you find in the refrigerated section – i just bought some on special today at my local grocery for $1.50/package)
  • shredded mozzarella (you can also add other cheeses like ricotta or even fresh mozzarella if your budget allots for that!)
  • olive oil
  • tomato sauce / jar of diced or crushed tomatoes seasoned with basil + oregano
  • veggies (here are a few suggestions of what i like) – spinach, kale, minced garlic (jarred or fresh), onions, zucchini, bell peppers, sliced mushrooms
  • salt to taste


  • 9" x 9" glass pan to bake polenta lasagna in (but you can use any size, really – I just find this is a convenient size for one loaf of polenta)
  • knife
  • cutting board is optional but definitely helpful if you’re cutting up veggies


  1. Set the oven to 400 degrees fahrenheit. 
  2. Open the polenta loaf. Cut it into thin, uniform slices. The thinner you slice the loaf, the more lasagna layers you’ll get. The lasagna will also cook and get tender more quickly if you do this.
  3. Spread a little olive oil at the bottom of your pan. 
  4. Create a first layer of polenta slices. The 9" x 9" pan makes it easy to put down nine slices of polenta for the first layer. 
  5. Now you get to be creative! Fill in layers of polenta how you would a lasagna. My favorite is -first layer- polenta, cheese, a lot of fresh spinach (it will cook way down in the oven), kale (it will also cook way down in the oven and not take up as much space) -second layer- polenta, minced garlic, sliced mushrooms, more cheese -third (top) layer- any polenta slices you have left, dump out the jar of sauce or can of tomatoes on top, and more cheese
  6. Feel free to salt the lasagna a little bit before you stick it in the oven. 
  7. Let the lasagna cook for about 20 minutes. Check on it – if the cheese is browned and bubbly, take it out. If it’s not, check back every five minutes or so until it looks to your liking. 
  8. Chow down!

What’s awesome about this recipe?

  • It’s really hard to screw up – there’s nothing that “needs” to be cooked all the way, like meat, and, if you take it out of the oven too soon, all you have to do is stick it back in for a little while longer. 
  • It only uses one dish! Hooray!
  • You can omit any vegetables that require chopping, although the polenta loaf still needs to be sliced. It is very soft and can even be cut with a butter knife, though. You can even omit the vegetables at all, if you want! Just layers of tomatoes and cheesy goodness.
  • You can make it vegan/dairy free by omitting cheese or using vegan/dairy free cheese.
  • You can add ground beef.
  • You can really use any veggie combination you like, so it can suit lots of tastes.
  • This recipe yields about four servings, so it’s great to make on a Sunday night and eat all week, or to prepare as something new and interesting if you’re having people over and don’t know what to prepare. 
  • It’s healthy, but also feels very homey. Every time I make it, I feel like a culinary rockstar. 

I always thought bread was really scary and hard to make, but then I found this recipe that is pretty low-fuss and also delicious. It does involve keeping track of time, but not that much time in the kitchen. And your house gets a delicious bread smell!


6 ½ cups flour
3 cups warm water (Slightly over body temperature, about 100˚F, but it doesn’t matter that much. Not having a thermometer is not a problem!)
1 ½ tablespoons (2 packets) yeast
1 - 1 ½ tablespoons salt



  1. Combine the water, yeast, and salt in a large bowl. Don’t worry about the yeast dissolving, it’s not necessary.
  2. Add flour! 
  3. Mix it all up. A mixer/food processor with a dough hook/setting works, but a wooden or other large spoon or your hands work just as well if not better! If you’re using your hands, it helps to wet them a little first. You do NOT have to knead it, just mix it so the water is distributed to all the flour.
  4. Let it sit for 3-5 hours at room temperature, covered but not sealed. I usually put plastic wrap or a towel over the bowl. It’s better to let it sit a little too long, if necessary.
  5. Move it to the refrigerator, and cover it more firmly. Plastic wrap or a lid work great here, or if you have a large plate/cutting board to put over the bowl that also works.
  6. It can sit in the refrigerator up to 2 weeks, although it might become a little crusty on the top.

 Baking Day

  1. Get dough from refrigerator and put flour on a baking sheet and your hands.
  2. Grab the amount of dough you want for a loaf. I usually make smaller loaves, so somewhere between my fist and a grapefruit.
  3. Shape the dough. This is the fun part! If the dough is too sticky, put more flour on your hands and the bread. Now stretch the dough from the top of the ball around the sides and towards the bottom. It will begin to gather on the bottom, which is good. If you want a long loaf, stretch it into the shape you want.
  4. Victoriously plop that bread onto the baking sheet with flour on it.
  5. Wait 20 minutes, then preheat the oven to 450˚F with two oven racks. Put some water on the bottom one in an oven-safe container (brownie pan, oven-safe bowl, casserole dish, whatever!).
  6. Wait 20 more minutes, then put a little more flour under the bread. If it stretches, no big deal!
  7. Bake that bread! Adjust the cooking time based on the size of your loaf (or loaves, if there are multiple). 30 minutes is a good base time for a grapefruit-sized loaf.
  8. Careful, that delicious bread is hot! Eat it warm, or over a day or two. 


This recipe takes well to halving, doubling, or tripling depending on your needs.
Once the bread is baked it doesn’t keep for a very long time.
If you want, you can add herbs (like rosemary) to the dough or sprinkle a little extra salt on top for more flavor!