Welsh "Rabbit"

This was a great dinner on those nights when you really don't feel like cooking. It was ready in minutes, and had a nice kick to it. I served it over Jewish Rye (a personal fave), but it would work will with most breads or biscuits.

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 teaspoon Dijon mustard

2 teaspoon Worcestershire sauce

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup porter beer

3/4 cup skim milk (or heavy cream)

1 1/2 cups shredded Cheddar

2 drops hot sauce

4 slices toasted rye bread

In a medium saucepan over low heat, melt the butter and whisk in the flour. Whisk constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in the mustard, Worcestershire sauce, salt, and pepper until smooth. Do this gradually so as to avoid any clumping. Add beer and whisk to combine. Pour in the milk (or cream) and whisk until smooth. Gradually add the cheese, stirring constantly, until cheese melts and sauce is smooth--about 5 minutes. Add hot sauce. Pour over toast and serve immediately.

Hearty Black Bean Stew

This was a great meal to make during the work week, because it had the heartiness and thickness of a slowly simmered stew, but it only took me about 30 minutes to prepare. It tasted wonderful, almost like a vegetarian chili, and I served it with sour cream and a baked potato on the side.

1 tablespoon olive oil
1 medium red onion, chopped
2 garlic cloves, minced
1 red bell pepper (ribs and seeds removed), chopped
2 cans (19 ounces each) black beans, rinsed and drained
1 can (14.5 ounces) vegetable broth
1 tablespoon cider vinegar
1/2 teaspoon dried oregano
Coarse salt and ground pepper

Heat oil in a large saucepan over medium heat. Add onion, garlic, and bell pepper. Cook, stirring occasionally, until onion is softened, about 8 to 10 minutes.

Add beans, broth, vinegar, and oregano. Cook, mashing some beans with the back of a spoon or fork, until slightly thickened, about 6 to 8 minutes. Season with salt and pepper. Serve beans over rice if desired, although I enjoyed it with just a dollop of sour cream.

Turkey Meatloaf

This is a healthier version of my Mom's meatloaf. Just as delicious, though!

1 1/2 pounds of lean ground turkey

1 cup of low sodium V8 juice

3/4 cup of oats

1 egg, beaten

1/2 cup of chopped onion

1 1/2 teaspoons salt

1/4 teaspoon black pepper

1 teaspoon Worchestershire sauce

Combine all ingredients; mix well. Press firmly into an ungreased load pan. Bake for one hour at 350*. Let stand for 5 minutes before serving.