I inherited a meatball recipe from my mother, but have tailored it to my own tastes: less beef, less salt, less chili sauce (ketchup is cheaper!). I have to say, these are fantastic. During non-fasting periods, and when it's not 90 degrees outside (or even sometimes when it is, much to everyone else's chagrin), this is a Sanchez casa weekly staple.
Prep: about 15 to 20 minutes
Cook 45-60 minutes
2 lbs ground turkey (or 1 lb turkey and 1 lb ground beef)
2 eggs
1/2 tsp garlic powder
1/2 tsp onion powder
1 cup oatmeal
1/3 cup ketchup
1/4 ground black pepper
1 small onion, finely chopped
To add veggies, I often add about 1/2 to 3/4 cup grated carrot, and a few chopped mushrooms. I would bet that crated zucchini would work too.
Mix above ingredients together. Form into balls, about 28, and place in a 9 x 13 inch pan.
In a separate bowl mix:
6 oz (1/2 bottle) chili sauce
approx 1/3 to 1/2 cup ketchup (I've never measured this, I just squirt it right in, hence the lack of precision)
2 heaping Tbsp brown sugar (more if desired)
2 Tbsp lemon sauce
approx 2 Tbsp water (sauce should be spoon-able, but not watery)
Spoon sauce mix over meatballs in pan. Cover and bake 1 hour at 350 degrees.
I serve these on top of rice, just like my mom did. See the recipe below for my favorite rice recipe.
If you're lucky, you can squeeze two meals out of this; just freeze the leftovers. Even if I can't get two full meals from the above (these tend to disappear around our house), I freeze the meatballs so that they won't stick together and then serve these for the boys' lunch.
Sunday, November 30, 2008
Love this rice
(Source: Live your life for half the price by Mary Hunt)
I typically couldn't care less about rice -- give me a loaf of bread any day -- but this recipe is too delicious. If you have a rice cooker, this might not be worth the extra work (those things are marvelous!), but if you cook your rice on the stovetop, this may become your new first choice. I put a bit of kosher salt and pepper in it and then try to resist eating the whole pot. We never have leftover rice anymore.
From Live Your Life: Saute 1 cup raw white rice in two tablespoons oil in a sauce pan over high heat until the kernels are well-coated and turn bright white, 3 to 4 minutes, stirring constantly [ed. note: frequently works for me and is less consuming!]. Add 1 1/2 cups water. Bring to a rolling boil, stirring just to blend the ingredients. Cover, leave on the burner and turn the heat to the very lowest setting.
Leave undistubed and covered for 15 minutes (do not peek!). Remove from the burner (still do not peek) and wait for 10 minutes or so while you are getting the rest of the meal on the table.
Now remove the lid, fluff witha fork, season with plenty of salt and pepper to taste.
This recipe multiplies well, but as you increase the rice you decrease the proportion of water. For example: 2 cups of rice with 2 3/4 cups of water.
I typically couldn't care less about rice -- give me a loaf of bread any day -- but this recipe is too delicious. If you have a rice cooker, this might not be worth the extra work (those things are marvelous!), but if you cook your rice on the stovetop, this may become your new first choice. I put a bit of kosher salt and pepper in it and then try to resist eating the whole pot. We never have leftover rice anymore.
From Live Your Life: Saute 1 cup raw white rice in two tablespoons oil in a sauce pan over high heat until the kernels are well-coated and turn bright white, 3 to 4 minutes, stirring constantly [ed. note: frequently works for me and is less consuming!]. Add 1 1/2 cups water. Bring to a rolling boil, stirring just to blend the ingredients. Cover, leave on the burner and turn the heat to the very lowest setting.
Leave undistubed and covered for 15 minutes (do not peek!). Remove from the burner (still do not peek) and wait for 10 minutes or so while you are getting the rest of the meal on the table.
Now remove the lid, fluff witha fork, season with plenty of salt and pepper to taste.
This recipe multiplies well, but as you increase the rice you decrease the proportion of water. For example: 2 cups of rice with 2 3/4 cups of water.
Sunday, November 23, 2008
Thanksgiving dessert!: Citrus pound cake with cranberry syrup
(from Real Simple, Nov 2006)
hands-on time: 20 min
total time: 1 hr 45 min
serves 8 to 12
4 large eggs
1/2 tsp vanilla extract
1 tsp grated orange zest
1 tsp grated lemon zest
2 sticks unsalted butter, at room temperature, plus more for pan
2 1/4 c granulated sugar, separated
1/2 tsp kosher salt
2 c all-purpose flour
2 c fresh or frozen cranberries
1/2 c orange juice
2 Tbsp orange liqueur (optional)
Heat oven to 325 degrees F. Butter a 9-by-5 inch loaf pan. In a small bowl, whisk together the eggs, vanilla and zests. In a large bowl, with an electric mixer on medium-high, beat the butter for 2 minutes. Add 1 1/4 cups of the sugar and the salt and beat for 2 min. Slowly add the egg mixture. Beat for 3 min. Reduce speed to low and slowly add the flour. Transfer the batter to the prepared pan. Bake for 60 to 70 min; cake is done when an inserted toothpick comes out clean. Transfer pan to a wire rack to cool for 10 min. Using a knife, loosen the cake from pan. Invert it onto the rack. Turn it over again onto a serving plate. (This can be made up to 24 hrs ahead of time. Cover after the cake has cooled and serve at room temperature.)
For the syrup: In a saucepan, over medium heat, simmer the cranberries, orange juice, and the remaining sugar until the berries burst, 5 to 7 min. Reduce heat to medium-low and simmer for 5 min. Strain the syrup into a bowl and stir in the liqueur (if using). (The syrup can be made and set aside for up to 4 hrs.)
Slice the cake and serve with the warm syrup.
Comments: This pound cake is WONDERFUL! (The batter, I should warn you, is dangerously wonderful. You may need to ask for supervision while making this, so that half the batter doesn't somehow disapper into your belly.) The family members with whom I shared it evidently thought that it was wonderful as well, and I didn't even have the sauce to complement it. I'll be making this (with the sauce, this time) on Thanksgiving: It is easy, delicious and provides a nice alternative to pie. (No fear: I will be making a pie, too.)
hands-on time: 20 min
total time: 1 hr 45 min
serves 8 to 12
4 large eggs
1/2 tsp vanilla extract
1 tsp grated orange zest
1 tsp grated lemon zest
2 sticks unsalted butter, at room temperature, plus more for pan
2 1/4 c granulated sugar, separated
1/2 tsp kosher salt
2 c all-purpose flour
2 c fresh or frozen cranberries
1/2 c orange juice
2 Tbsp orange liqueur (optional)
Heat oven to 325 degrees F. Butter a 9-by-5 inch loaf pan. In a small bowl, whisk together the eggs, vanilla and zests. In a large bowl, with an electric mixer on medium-high, beat the butter for 2 minutes. Add 1 1/4 cups of the sugar and the salt and beat for 2 min. Slowly add the egg mixture. Beat for 3 min. Reduce speed to low and slowly add the flour. Transfer the batter to the prepared pan. Bake for 60 to 70 min; cake is done when an inserted toothpick comes out clean. Transfer pan to a wire rack to cool for 10 min. Using a knife, loosen the cake from pan. Invert it onto the rack. Turn it over again onto a serving plate. (This can be made up to 24 hrs ahead of time. Cover after the cake has cooled and serve at room temperature.)
For the syrup: In a saucepan, over medium heat, simmer the cranberries, orange juice, and the remaining sugar until the berries burst, 5 to 7 min. Reduce heat to medium-low and simmer for 5 min. Strain the syrup into a bowl and stir in the liqueur (if using). (The syrup can be made and set aside for up to 4 hrs.)
Slice the cake and serve with the warm syrup.
Comments: This pound cake is WONDERFUL! (The batter, I should warn you, is dangerously wonderful. You may need to ask for supervision while making this, so that half the batter doesn't somehow disapper into your belly.) The family members with whom I shared it evidently thought that it was wonderful as well, and I didn't even have the sauce to complement it. I'll be making this (with the sauce, this time) on Thanksgiving: It is easy, delicious and provides a nice alternative to pie. (No fear: I will be making a pie, too.)
Wednesday, November 19, 2008
Hungry?
I've got a couple ideas for future posts. What would y'all like to see next? Meatballs with the best rice? Or foccaccia bread with pasta, tomato sauce and sauteed veggies? Either way, I promise that these are TASTY, which is the most important thing that food can be.
Chewy Cocoa Brownies
This recipe is a gift -- yes, a gift! -- from Christine. Christine and I had a brownie and cookie party a few weeks back, and Christine was nice enough to leave some behind for us. I found these brownies to be especially tasty after one or two days. If you can resist them for that long...!
1 2/3 c sugar
3/4 c butter, melted
2 Tbsp water
2 large eggs
2 tsp vanilla extract
1 1/3 c all-purpose flour
3/4 c baking cocoa
1/2 tsp baking powder
1/4 tsp salt
3/4 c chopped nuts (optional)
350 degree oven. Greased 13x9 pan.
Combine sugar, butter and water in large bowl. Stir in eggs and vanilla.
Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture. Stir in nuts.
Spread into pan. Bake for 18-25 mintues.
1 2/3 c sugar
3/4 c butter, melted
2 Tbsp water
2 large eggs
2 tsp vanilla extract
1 1/3 c all-purpose flour
3/4 c baking cocoa
1/2 tsp baking powder
1/4 tsp salt
3/4 c chopped nuts (optional)
350 degree oven. Greased 13x9 pan.
Combine sugar, butter and water in large bowl. Stir in eggs and vanilla.
Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture. Stir in nuts.
Spread into pan. Bake for 18-25 mintues.
Saturday, November 15, 2008
We're back!!
After a long hiatus following only a couple posts, I am trying to revive ol' Kuchenspiel. Feel free to send any recipes that you'd like to share; also feel free to nag me if nothing has been posted for a while. Sometimes I need a little encouragement (i.e. a good swift kick to the tush). Any vegan or fish-based recipes are especially welcome this time of year, as the Orthodox Church begins the Nativity Fast leading up to Christmas. Meat- and dairy-free creativity is always welcome, though I certainly won't turn down any meat-and-dairy dishes just because it is November!
Enjoy the latest recipes I've posted below, and I hope to hear from you (yes, YOU) soon!
Laura
Enjoy the latest recipes I've posted below, and I hope to hear from you (yes, YOU) soon!
Laura
Broccoli cous cous: So easy!
15, maybe 20 minutes, start to finish
1 1/2 cups water, salted if desired
1 tsp olive oil
pine nuts, if desired
lemon wedges, if desired
Combine water, olive oil and broccoli in medium saucepan. Bring to a boil at high heat; when water boils, reduce to medium heat and boil for 3-4 minutes, until broccoli is slightly tender. After the 3-4 minutes have passed, remove from heat and stir in cous cous (and pine nuts if using), then cover and let set 5 minutes. Fluff with fork and squeeze some lemon over this to serve. Easy, fast, delicious and nutritious... the perfect side dish?
1 1/2 cups water, salted if desired
1 tsp olive oil
2 - 3 cups chopped broccoli
1 cup cous couspine nuts, if desired
lemon wedges, if desired
Combine water, olive oil and broccoli in medium saucepan. Bring to a boil at high heat; when water boils, reduce to medium heat and boil for 3-4 minutes, until broccoli is slightly tender. After the 3-4 minutes have passed, remove from heat and stir in cous cous (and pine nuts if using), then cover and let set 5 minutes. Fluff with fork and squeeze some lemon over this to serve. Easy, fast, delicious and nutritious... the perfect side dish?
Lime-Cilantro marinade/topping
(From Parents magazine, but I sure can't remember which issue.)
Whisk together 2 Tbsp each seasoned rice vinegar, lime juice, and soy sauce with 1 Tbsp chooped cilantro and 1 tsp grated ginger. Whisk in 1/3 cup canola oil. Makes 2/3 cup.
For 12 or fewer ounces of meat, reduce recipe by half.
The recipe says to use this with fish or pork. I haven't tried it with pork yet, but I have put it on salmon a few times and it is so tasty. Just pour over salmon prior to baking at 400 degrees for 20-25 minutes (salmon is done when it flakes when pressed with a fork, evidently).
You can also bake or grill your salmon as desired and top with this after. That way the cilantro isn't all wilted. However, letting the salmon bake in this really helps the fish absorb the flavors from the lime.
I've also omitted the ginger a couple times, as I don't typically have ginger just laying around the kitchen. The ginger makes it even tastier, but is by no means necessary.
If I haven't made it clear how tasty this is, let me share this anecdote: I made this recently for a friend who had gotten food poisoning from salmon years ago (I didn't know!) and so only ate a couple bites of salmon off of others plates; she couldn't stand to eat a whole fillet herself. She liked it so much that she asked for the recipe and in doing so inspired me to revive Kuchenspiel. Thanks, Lexie!
Whisk together 2 Tbsp each seasoned rice vinegar, lime juice, and soy sauce with 1 Tbsp chooped cilantro and 1 tsp grated ginger. Whisk in 1/3 cup canola oil. Makes 2/3 cup.
For 12 or fewer ounces of meat, reduce recipe by half.
The recipe says to use this with fish or pork. I haven't tried it with pork yet, but I have put it on salmon a few times and it is so tasty. Just pour over salmon prior to baking at 400 degrees for 20-25 minutes (salmon is done when it flakes when pressed with a fork, evidently).
You can also bake or grill your salmon as desired and top with this after. That way the cilantro isn't all wilted. However, letting the salmon bake in this really helps the fish absorb the flavors from the lime.
I've also omitted the ginger a couple times, as I don't typically have ginger just laying around the kitchen. The ginger makes it even tastier, but is by no means necessary.
If I haven't made it clear how tasty this is, let me share this anecdote: I made this recently for a friend who had gotten food poisoning from salmon years ago (I didn't know!) and so only ate a couple bites of salmon off of others plates; she couldn't stand to eat a whole fillet herself. She liked it so much that she asked for the recipe and in doing so inspired me to revive Kuchenspiel. Thanks, Lexie!
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