Monday, October 27, 2008
Saturday, October 25, 2008
This is why I love making a recipe that I can use for several different items and occasions. I gave you my simple meatball recipe yesterday and used half of the meatballs for a comforting meatball soup, the other half I saved because I have a party to go to tonight and am going to take a tray of meatballs with me for an appetizer. I skewered the meatballs with toothpicks and dipped them in this very easy Asian dipping sauce that I almost always keep in the fridge because it is so versatile. Everyone makes Swedish meatballs and BBQ meatballs so next time you want to make meatballs, try these Sweet n Spicy Asian Meatballs, your friends and family will love them! This is a good way to take a classic meatball and make it a little modern with an Asian sauce instead....trust me....everyone will love them!
2 tablespoons honey
pinch or dash of ground ginger
pinch or dash of garlic powder
Combine all ingredients in a small sauce pan and bring just to a boil. Turn off heat and continue to stir and remove from heat. This sauce can be served warm or cold. Will keep in your fridge for a couple weeks. It is so good on meatballs and chicken wings! You can sprinkle a few sesame seeds on top of meatballs or wings after you dip them in the glaze.
Use a toothpick to skewer your meatball to dip them in the sauce
I love serving these meatballs with this Warm Asian Slaw.
2-3 tablespoons Sweet n Spicy Asian Dipping Sauce
I like to take my meatball and pile on the Warm Asian Slaw on top and put it all in my mouth as one big bite...talk about good!!!
There are so many reasons why broccoli is good for you and I know sometimes it's hard to get kids or even grown ups to eat broccoli but it is a no-brainer...you have to find a way to eat this stuff so that's why I love products like broccoli slaw and broccoli sprouts, same health benefits of broccoli but a little easier to hide in foods and add different flavors to please those picky eaters out there. According to http://www.healthfood-guide.com/ (another of my favorite sites)...here's what you get from this magical vegetable.....
Health Benefits Of Broccoli (according to http://www.healthfoood-guide.com/)
Broccoli provides a high amount of vitamin C, which aids iron absorption in the body, prevents the development of cataracts, and also eases the symptoms of the common cold. The folic acid in broccoli helps women sustain normal tissue growth and is often used as a supplement when taking birth control pills and during pregnancies. The potassium in broccoli aids those battling high blood pressure, while a large amount of calcium helps combat osteoporosis.
The vegetable is also fiber-rich, which enhances the gastrointestinal (GI) tract, as well as aims to reduce blood cholesterol levels. In recent years, broccoli has made the headlines regarding three components found in the vegetable. For instance, indole-3-carbinol has captured the attention of those looking to prevent hormone-related cancers, such as breast- and prostate cancer. I3C promotes "good" hormones, while working against destructive ones.
The sulforaphane in broccoli also helps to increase the level of enzymes that block cancer, while the beta-carotene in broccoli transforms into vitamin A within the body, providing an effective antioxidant that destroys free radicals (responsible for weakening the defense of cells).
Additionally, the health benefits of broccoli have been linked to preventing and controlling the following medical concerns: Alzheimer's disease, diabetes, calcium deficiencies, stomach and colon cancer, malignant tumors, lung cancer, heart disease, arthritis, and even the aging process.
Friday, October 24, 2008
So what to make with pounds of ground beef....hmmmmm. Well, what came to mind first was a recipe where I could make two or three different things out of it. Hmmmmmm....I got it....MEATBALLS! I remember this meatball soup my mom used to make and it is so delicious! Plus, I could make enough meatballs to have some leftover to use as an appetizer for a party this weekend. Perfect!
2 pounds ground beef (or mix 1lb ground beef and 1 pound ground lamb)
I don't use egg or bread crumbs in these meatballs. I don't like any fillers or binders when I don't have to use them. I don't have a problem keeping my meatballs together. If you find you're having trouble or you want a moister meatball, add two eggs to this recipe.
Place rolled meatballs on a pan-sprayed baking sheet and bake at 375 degrees for 10-12 minutes (depending on the size you made them, check inside of one meatball to see if fully cooked).
This soup served over rice is so delicious but since it does have potatoes in it, you could eat it alone in a soup bowl with some good buttered bread!
Wednesday, October 22, 2008
I had some chicken legs and a bone-in ribeye (that I cut up) that I wanted to use in the dolma. I braised the chicken and steak in about 2 cups of water, salt & pepper to taste. Braise for about 45 minutes to make a nice rich stock.
These don't have to be perfect because again, the swiss chard tends to crack if you try to roll them really tight. When you place them in the pan, put the loose leaf part down.
Tuesday, October 21, 2008
3 1/4 cups all-purpose flour
3/4 cup cake flour (this is important in this recipe)
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups softened butter (3 sticks, unsalted)
1 1/4 cup sugar
1 1/4 cup brown sugar (packed)
2 large eggs
1 tablespoon vanilla extract
1 bag milk chocolate chips
1/2 bag semi-sweet chocolate chips
Once the sugars and butter are nice and creamy, slowly add the flour mixture and mix until well blended.
I use Ghirardelli Chocolate chips. I love this brand of chocolate but you can use whatever is your favorite brand. You can even chop up your favorite chocolate bars instead of using chocolate chips. I take the bowl off the mixer stand and mix in the chips with a wooden spoon. You can add nuts or white chocolate chips too if you'd like. Once your cookie dough is ready, chill either in the fridge for a few hours or in the freezer for about 30-45 minutes.
I use an ice cream scoop to make my dough balls. These are not small cookies, though if you'd like to make smaller cookies you may, but the cooking time will have to change. Bake the large cookies on a parchment paper lined cookie sheet at 375 degrees for about 10-13 minutes or until nice and golden brown. If you want your cookies to be a bit flatter, after baking for about 5 minutes, pull your cookie sheet out and smash the balls a bit with a spoon and then continue to bake for another 5-8 minutes. I always make half puffy and half flatter so my guests can pick which kind they like better.
Cool cookies before piling them on top of each other so they don't stick.
Is this heavenly or what?
They look and taste just perfect!
Make sure to have a few while they're warm and gooey with a tall glass of milk!