The BEST meatballs!

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When you request spaghetti and meatballs at Nana’s house you better be prepared to make the meatballs!  Stella loves to, and we all agreed that they were the absolute best meatballs ever.  In fact, I had a hard time keeping enough left in the sauce to have dinner.  Tasters kept appearing in my kitchen …..

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This shows a double recipe, all measured exactly to what Stella feels is the perfect meatball size …. 38 grams.  If you aren’t in a hurry your kids are great at this!

  • 1 pound ground meat (I like a combo of beef and pork)
  • 1/2 cup panko-style breadcrumbs
  • 1/3 cup milk, any kind
  • 2 tablespoon finely chopped parsley, plus more to serve
  • 2 tablespoons finely grated parmesan or pecorino romano cheese, plus more to serve
  • 2 teaspoons coarse or kosher salt, divided
  • Red pepper flakes and/or freshly ground black pepper
  • 1/2 teaspoon onion powder
  • 2 large eggs
  • 2 garlic cloves, minced

Place meat, crumbs, milk, parsley, cheese, 1 teaspoon salt, pepper, onion powder, eggs, and one-third of your minced garlic in a large bowl, and mash everything together with a fork or potato masher until evenly mixed. Using wet hands if needed, form mixture into 2-inch meatballs and arrange on prepared tray. Roast for 12 minutes, until cooked through (you can cut one in half).

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Ground beef and pork well mixed and ready for forming.

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Making sure each meatball is 38 grams takes time …..

Stella's meatballs

Almost 7 now, Stella likes to do it all, even if Nana’s freaking (quietly!) while she puts stuff in or takes it out of the oven.

From this point you can serve them however you like – we like them simmered in a tomato sauce just until heated through.  They are so soft and tender with just the right amount of seasoning.  I always make enough to freeze half for another dinner, for us that means doubling this recipe.

This recipe came from the amazing Deb at smitten kitchen.com, and she also lists her easy tomato sauce for simmering  … if you haven’t been to her website, or read any of her cookbooks, make sure you do!  Always delicious, and manageable for doing with kid helpers.

Coconut Prawn Curry

This sauce is incredibly good.  How, I wondered, did so much flavour show up in 25 minutes?

Garlic Herb Naan 3

I managed to get a few sprigs of cilantro on here for a photo, but it was ready so quickly, and smelled so heavenly there was no fancy plating for a photo!

I’ve made it with some jumbo prawns tonight but you could easily substitute any protein you like, or go straight vegetarian and you will be so glad you tried it.

SHRIMP & MARINADE

  • 1 lb extra large shrimp, peeled & deveined
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp lemon juice (freshly squeezed please)

CURRY SAUCE

  • 1 tbsp coconut oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh minced ginger
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp salt
  • 1/2 tsp turmeric powder
  • 2 tsp ground coriander
  • 1 tsp Madras curry powder
  • 1 can (14.5 ounce) diced fire roasted tomatoes
  • 1 can (13.5 ounce) coconut milk

cilantro for garnish

rice for serving

INSTRUCTIONS

  • In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.
  • While the shrimp is marinating, heat the oil in a medium size skillet. To it add the onion, and cook for 2 or 3 minutes until the onion softens and becomes translucent. Stir in the garlic, ginger, pepper, salt, coriander, turmeric and curry powder. Cook for another minute.
  • Add the diced tomatoes with juices and all, the coconut milk, stir and bring to a boil. Cook for about 5 minutes stirring occasionally. Add the shrimp with the accumulated juices from the marinade and cook for another 2 minutes or until the shrimp is pink and cooked through.
  • Serve over hot rice and garnish with cilantro or parsley.

I’d say the only way you could be disappointed by this dish is if your spices are old.  They really aren’t meant to last forever just because they are dry!

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Get your prawns gently tossed in the marinade and put in the fridge until you are ready to add them to the curry sauce. (I used chili flakes rather than cayenne pepper today)

Coconut curry 3

Follow the instructions on how to build your flavour base – it really is important in many dishes, but I find especially so in Indian food.

Coconut curry 6

Coconut Curry 5

The next night we still had enough for another meal – so I lightly sauted some fresh vegetables in a sauce pan until just tender crisp.  Then add the sauce and heat only enough to warm through.  This keeps the individual flavour of your vegetables and doesn’t overcook either the remaining prawns or the curry sauce.

Make sure to serve these with Garlic Herb Naan – just what you need to sop up this inviting sauce.

These were my best naan ever!  So tender, with dough that is very easy to work with.  As an added bonus they freeze well so for nights when it is just the two of us I only cook half and freeze the other half …. ready for fresh frying when I am.

 

I have a lot of “authentic” food bloggers I follow for cooking dishes from India, Thailand, and Mexico just to name a few.  This recipe came from a fellow Canadian!  If you haven’t been to Jo’s website …..   http://www.jocooks.com then I recommend you do.  She has specific hints to make everything better, and is well worth a read.

 

Wonton Soup

A gloomy April day needs just this kind of soup – so much flavour and just packed with fresh vegetables.  I think the miso is what really bring the flavour bomb.

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Loads of vegetables, a few wontons and the best broth you could wish for.

 

  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 4 cups chicken broth
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon chili oil
  • 4 ounces shiitake mushrooms
  • 2 baby bok choy
  • 3 green onions, thinly sliced
  • 1 tablespoon yellow miso paste, or more, to taste

FOR THE WONTONS

  • 8 ounces medium shrimp, peeled, deveined and diced
  • 2 cloves garlic, minced
  • 2 green onions, thinly sliced
  • 1 tablespoon oyster sauce
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil
  • 1/2 teaspoon Sriracha, optional
  • 1/4 teaspoon ground black pepper
  • 36 2-inch won ton wrappers

DIRECTIONS:

  • In a large bowl, combine shrimp, garlic, green onions, oyster sauce, soy sauce, ginger, sesame oil, Sriracha and pepper.
  • To assemble the wontons, place wrappers on a work surface. Spoon 1 tablespoon of the shrimp mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal; set aside.
  • Heat 1 tablespoon sesame oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
  • Whisk in chicken broth, soy sauce, mushrooms and 2 cups water.
  • Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in bok choy and green onions. Stir in miso paste until well combined, about 1-2 minutes.
  • Stir in wontons until cooked through, about 2 minutes.
  • Serve immediately.
  • This soup is as flexible as the ingredients in your fridge – I like to prep them and stir fry them separately, which keeps them fresh and bright.
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A huge pile of fresh vegetables disappears in a hurry in this delicious broth.

Serve this incredible soup with these crispy scallion pancakes for a total win.

The soup recipe is courtesy of http://www.damndelicious.net and I’d recommend looking at her recipes …. everything I’ve tried has been fantastic.

Lamb Barbacoa

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Pretty simply delicious.  Feels just like you are at a roadside stand or a local Mercado in Mexico.  Serve with a salad and dinner is ready.

I wasn’t really sure what I wanted to do with the pack of frozen lamb stew meat in my freezer …… This turned out to be perfect!  It helps that whenever we come home from Mexico we bring dried peppers so I always have a good stock on hand.  The only thing I didn’t have, in fact, was the agave leaf, or banana leaf.  I’m sure it will add another dimension of flavour when I try that, but honestly this was just fantastic without.

FOR THE LAMB

  • 12-inch chunk of an agave leaf (penca de maguey) or 1 large banana leaf, optional
  • tablespoons vegetable oil
  • 3 pounds boneless lamb shoulder (you could also use beef or pork – marinade works with either)
  • 12-ounce bottle of beer (optional but I love this!)
  • Salt

FOR THE MARINADE

  • 2 dried guajillo chiles, stemmed, seeded and torn into large pieces
  • 2 dried ancho chiles, stemmed, seeded and torn into large pieces
  • 3 garlic cloves, peeled and roughly chopped
  • tablespoon cider vinegar
  • tablespoon dark brown sugar
  • teaspoon salt
  • 1 canned chipotle in adobo sauce
  • 1/4 teaspoon ground cinnamon, preferably Mexican canela
  • 1/2 teaspoon dried Mexican oregano

FOR SERVING

  • Your favorite hot sauce or salsa
  • A little chopped white onion or pickled red onions
  • A handful of cilantro leaves

This recipe came from Rick Bayless, and I have copied it here exactly as he posted it, but I’ve added my changes in the bold Italic font.

Roast the agave leaf being careful not to touch the exposed flesh of the agave) over an open flame, turning every few minutes until pliable and charred, 10 to 15 minutes, depending on the thickness.  (If using a banana leaf, run it briefly over an open flame to soften it.)  Cut into 3 pieces.  We are in the midst of Covid-19 pandemic, so I wasn’t about to run out to the store and try to buy agave leaf or banana leaf (the closest we can get to either of these is frozen banana leaf).  I just left this part out.

In the stovetop-safe insert of your slow cooker or in a very large (12-inch) skillet, heat the oil over medium-high.  Pat the lamb dry with a paper towel, sprinkle generously with salt and lay it in the insert of skillet.  Cook, turning occasionally, until richly brown on all sides, about 10 minutes.  Fit the insert into the machine or transfer the meat to the slow cooker.

Combine all the marinade ingredients in a blender with 2 cups of water and blend to a smooth puree.  Pour through a medium mesh strainer into the slow cooker. Nestle the pieces of agave leaf or banana leaf under and around the meat and pour the beer over the top, if you are using them.  Cover and turn on the slow cooker to high.  Your barbacoa  will be done in about 6 hours, though you can hold it for longer. (My slow-cooker can be programmed to switch from high after 6 hours to a “keep warm” temperature for up to another 6 hours. Some slow cookers click to “keep warm” automatically; others need to be switched manually.). I put the seasonings and the torn chile peppers into the blender along with hot water, and allowed it to sit for about 20 minutes before blending. This allowed the peppers to soften nicely and they blended up very smoothly.

Given that we are just “at home” these days, I didn’t use the slow cooker, but browned the meat well before adding it to a heavy cast iron dutch oven, covering with the marinade and slowly roasting at 275 for about 3 hours.  Honestly, I prefer this method most of the time anyway as it allows for the sauce to be richer.

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Just look at how rich that sauce is …. I don’t find the same result in a slow cooker.

When you are ready to serve, coarsely shred the lamb and arrange it on a warm platter.  Skim any fat from the sauce that remains in the slow cooker, then taste it.  If you feel it would be better with a more concentrated flavor, pour it into a medium saucepan or remove the insert and set it over high heat.  Boil for a few minutes to reduce that quantity, then taste and season with salt if it needs it. Spoon as much as you like over the lamb or beef.  (I like to sprinkle coarse salt over the meat at this point.)  Serve the barbacoa with the hot sauce or salsa, onion and cilantro.  Grab some tortillas, if you like, and you’re ready to make some delicious tacos.

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Needless to say, it isn’t necessary to make your own tortillas, but I love doing it.  I’m still struggling with getting my corn tortillas worthy of being a Mexican Abuela, but my flour tortilla game is strong!!  On Saturday mornings at one of our favourite mercados in Mexico City we have found the absolute B E S T pork carnitas.  This is the only spot we’ve ever seen this done, but they are making their tortillas loaded with herbs, so I tried that today.  Pretty successful, if I do say so myself.  I just kept adding herbs until it looked and smelled about right.

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Most people come home from Mexico with decor, or tequila …… we bring home tortilla baskets, dried chile peppers and mezcal to make barbecue sauce.

Sweet & Spicy Pork Tenderloin

Pork

This flavour knocked it out of the park, especially considering how quickly it all comes together!  Put your rice on, throw the pork in the pot and stir fry some vegetables while the pork cooks.  Presto – you’re done.  I think this one might go on regular rotation.

  • 2 lbs pork tenderloin, cut in bite size pieces
  • 2 tbsp vegetable oil
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 tbsp sesame oil
  • 1/2 cup soy sauce (I prefer low sodium soy sauce)
  • 3 tbsp raw sugar
  • 1 tbsp chili garlic sauce
  • 1 tbsp gojuchang (Korean chili rice pepper paste)
  • 2 tbsp Thai sweet chili sauce
  • 1 1/2 cup water

GARNISH:

  • thinly sliced green onions
  • toasted crushed peanuts

Saute pork pieces in saucepan with the vegetable oil, just until lightly browned.  While that is happening, stir the rest of the ingredients together and pour over the pork.  Bring to a boil.  It looks like a lot of liquid but don’t worry, it will reduce and coat the pork with a shiny sticky glaze.

Once the liquid has come to a boil turn the heat down to a simmer and allow the pork to cook for about another 30 minutes, uncovered, until it is tender and the sauce has reduced somewhat.

Garnish wth the green onions and peanuts.  Serve with rice and vegetables sautéed in garlic and ginger.

I haven’t tried anything other than the pork, but I imagine it would be just as good with chicken or beef – or even tofu if you are looking for a vegetarian option.

Flour Tortillas with bacon fat

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Sunday dinner.  Warm, fresh tortillas. Life is good.

Yes, that’s right.  BACON FAT.  So good, you will wonder why you haven’t done it before.  In Mexico pork is featured in so many ways, all good.  (Ever had carnitas??). Well, these tortillas are so darn good Stella told me that I needed to get them on the blog right away, as this is the 2nd time (in her 6 L O N G years) that she has been instrumental in the whole rolling/cooking process and if a 6 year old can do this – so can you!  Effort vs reward is huge.  Stella gets the rolling going and Sloan (at 9) is in charge of the stove and cooking them.  They both know just when to turn the tortillas with the right amount of bubbling and browning going on.

SO EASY!

  • 3 cups all purpose flour
  • 1 1/2 tsp salt
  • 1/4 cup bacon fat (cold)\
  • 1 cup warm water

Stir flour and salt together, then work in the cold bacon fat with your fingers.  Slowly add the water and work until a cohesive dough forms.  Not sticking together?  Add a bit more water.  Too sticky?  Add a bit more flour …. You get it.  Knead until you have a soft but firm dough – cover and allow to rest for 30-60 minutes.  (or as long as you need it to)

Divide this into 12-14 pieces and roll into balls.  Let sit for a few minutes to allow the dough to rest – this makes it much easier to roll.  (keep covered)

Roll until super thin – and cook on a dry hot skillet.  Every stovetop is different and you may sacrifice the first couple to the frypan, but thats okay, once you realize your perfect temperature you are good to go.

Cook for approximately 1 minute on the first side and you will see bubbles form.  Only flip when you peek underneath and see brown spots appearing.  Flip it over and continue cooking until you get more of those lovely brown spots.  On my stovetop (flat ceramic) I can’t cook it higher than 5 (or medium) otherwise things burn before cooking through but experiment with your own surface.

Keep warm in a covered container as the steaming also helps with the cooking process.

This recipe serves 6.  If you aren’t feeding 6, then just keep the dough in the fridge and pinch off enough to make yourself a couple tortillas a day!

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Stella is 6 and she’s already done this a couple of times, at her insistence this recipe is going on the blog so we all remember it.  Big sister Sloan is making the guacamole in the background before stepping over to the stove to keep the cooking going.

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Just look at those bubbles forming – we all get excited!  (yes, I know, kitchen geeks)

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This is exactly what you are looking for.  Heaven in a wrap.

Tonight we served carne asada with these tortillas, and it was amazing.

Honestly …. you really don’t like pork?  (sorry Meg & Amy). Use store bought lard or shortening.

Empanadas

Most cultures have a pastry/hand pie like this one ….. empanadas are famous in many countries, but I’ve only had the pleasure of eating them in Mexico so that is what I have fashioned these after.  They can be deep fried, but I prefer baking them for fluffy, flaky pastry and creamy filling.  Extra bonus points for the way your house smells while they are baking!

Empanada 1

In today’s version I used chicken, onion & red pepper, topped with a chunk of jalapeño havarti.  The tomatillo salsa was delicious for dipping!

Empanadas are such a treat.  These will give you flaky pastry, and a creamy tasty filling.

Make sure when you roll out your dough that you do it a little thinner than you would for a pie – you want to make sure you have a good ratio of filling to crust.

Empanada 2

Saute onions and garlic until softened, then add red pepper and cook for only a couple more minutes.  Stir in cooked shredded chicken and season to taste.  In this version, I added a couple of tablespoons of tomatillo salsa, and then topped with jalapeño havarti cheese for an extra bit of kick and creaminess.

Other suggestions for empanada filling:

  • ground meat seasoned with taco spices, topped with Oaxaca string cheese
  • leftover pulled pork and pickled red onions
  • wilted spinach, sautéed mushrooms and feta cheese
  • go sweet with fruit, cinnamon and a bit of vanilla

I’ve included my pastry recipe here, but if you aren’t into making your own pastry go ahead and use a prepared frozen pie shell.  Just take it out and roll it a bit thinner.

Cut your pastry into rounds, brush beaten egg around the outside and then put about a tablespoon or two of filling in the middle, add some cheese on top.  You will want enough filling so that your ratio of stuffing to pastry is tasty.  Fold edges up together and press to seal.  Set them on a baking sheet and pinch/crimp the top to make sure it is well sealed.

Brush beaten egg over the top of the sealed empanada, and then poke a hole so steam can escape and the pastry doesn’t leak too much of your goods outside the shell.

Bake at 375 for 25-30 minutes until golden brown.  You can also freeze them on a cookie sheet at this point and bake later, from frozen.  Just bake a little longer.

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Oh, these were G O O D.  Before baking season the tops with salt and pepper.

Everybody loves flaky pie crust – but people are divided on whether to use shortening, lard or butter.  Through trial and error, I think I have found the best of them all – by combining lard and butter.  Try it ….. so light and flaky – you will love it.

  • 1 egg
  • 1 tbsp vinegar
  • 3/4 tsp salt
  • 3 cups white flour
  • 3/4 cup cold vegetable lard or (if you prefer) shortening
  • 3/4 cup cold butter
  • 5 tbsp very cold water
  • Lightly beat egg and vinegar

Whisk flour and salt

Using a pastry blender or 2 knives, cut in lard/butter until pea sized.  Add very cold water to egg and vinegar mixture.  Make a hole in the center of the flour blend and stir in the egg/vinegar/water combination.  Work just until pastry comes together – adding slightly more liquid if it doesn’t, and if it is too wet, add a wee bit more flour.  Work together just until it all comes into a solid mass.  Knead very lightly on floured surface.  Wrap tightly and put in the fridge for at least 40 minutes.

Roll on lightly floured board until just thin enough to use for pie dough.

This recipe makes enough for 1 smaller pie (top and bottom) or a large deep dish pie crust bottom.

Mexican Pickled Vegetables (Escabeche)

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Today’s version included potato slices, onions, carrots, cauliflower and zucchini.

Have you ever noticed those bowls of pickled vegetables at every taco stand you’ve been to in Mexico?  They are easy to make at home, fantastic to have in the fridge and add a flavourful zip to any side dish (or pizza!).  This recipe is perfect, feel free to use whatever vegetables you have on hand ….. I’d skip broccoli though as I have found that it doesn’t keep either it’s bright colour or crunch.

Ingredients

  • 8-10 jalapenos
  • 3 carrots
  • 1 onion
  • 4-6 cloves of garlic
  • olive oil
  • 1.5 cups white vinegar
  • 1 cup water
  • 1 Tablespoon salt (Kosher or sea salt)
  • 1/2 teaspoon oregano (use Mexican if you have it)
  • 1/2 teaspoon cumin seeds
  • 8-10 cracked peppercorns
  • 1 bay leaf

Instructions

  • Give the jalapenos a rinse and then cut into 1/4 inch slices.
  • Peel the carrots and cut into 1/4 inch slices
  • Peel and quarter the onion, chopping into thin slices
  • Peel and roughly chop the garlic
  • Heat a dollop of oil in a medium sized sauce pan on medium-high heat
  • Saute the onion and garlic for a few minutes
  • Add the jalapenos, carrots and the spices: ½ teaspoon oregano, ½ teaspoon cumin seeds, 8-10 black peppercorns, 1 bay leaf.
  • Briefly saute and then add 1.5 cups white vinegar, 1 cup water, and 1 Tablespoon sea salt
  • Bring to a boil and then reduce heat to a simmer
  • Simmer for 10-15 minutes or until the jalapenos turn army green
  • Fill each jar with the veggies and top with the brine
  • Store in an airtight container in the fridge
  • The jalapenos and carrots will have most of their flavor after a few hours of resting in the brine

I’ve tried a few recipes now from a blog …. “Mexican please”, and they are all great!  This is no exception.  I don’t use quite that many jalapeños (usually 2-3 large ones) and I also put in whatever vegetables I have on hand, cauliflower, zucchini, radish etc.  Just make sure to not overcook the more delicate vegetables.  For items like cauliflower and zucchini I only add them to the cooking liquid for a couple of minutes.  Be mindful of the amount of liquid you have and make sure you have enough to cover the vegetables once you get them into your pickling jars.  It is okay to top up with a bit more vinegar or water if need be.

Tom’s Teriyaki Chicken

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This teriyaki chicken hits all the notes, crispy bits of carmelized chicken, sweet and salty,  tender and juicy – give it a try, you will love it.

Thanks go to our friend Tom for this simple teriyaki marinade that is as perfect as it is easy.  Works well with any protein, just to make it even simpler for you.

Marinade:

  • 1 cup soy sauce (reduced sodium)
  • 1/4-1/3 cup white sugar
  • 1 golf ball size knob of ginger, grated or finely minced.

Combine and stir until sugar has dissolved.

2 pounds of bonelesss, skinless chicken thighs – cut into bite size pieces

Garnish:

  • green onions, thinly sliced
  • sesame seeds, toasted until golden brown

Marinate the chicken in the teriyaki sauce for at least an hour and up to overnight.  Remove from marinade and place in hot saute pan.  Do not overcrowd the pan or the chicken will just steam rather than get nice crusty bits of caramelization.  Allow to cook, without disturbing, until you see the colour start to change on top of the chicken and the chicken releases easily from the pan to turn over.

Serve with rice and your favourite greens.

Teriyaki chicken 1

See the marinade bubbling up beneath the chicken?  That’s going to get all glossy and give the chicken nice little bits of delicious caramelization – don’t disturb it while this is happening.

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You can see some of the browned bits – that is pure gold.

Teriyaki 3

If you’d like a little extra to drizzle over, make a little sauce without the ginger and allow it to thicken.  Adds a fantastic bit of sweet and salty flavour.

Drizzle:

  • 1 cup water
  • 1/2 cup soya sauce
  • 1/4 cup white sugar
  • 1 tbsp corn starch

Combine the water, soya sauce and sugar, stir until sugar has dissolved.  Add in the corn starch and cook over medium heat until sauce has come to a boil and allow it to reduce slightly.  (Corn starch as a thickener has to boil or you will still taste the corn starch!)

Teriyaki 2

Tonight’s dish was a teriyaki bowl – utilizing a combination of chicken thigh and chicken breast with a little shredded carrot for crunch and cilantro for brightness.

Realistically you could use this recipe for any protein you like, or make it with a large assortment of vegetables for a vegetarian dish.  The teriyaki sauce is the star!

Swedish Meatballs

Oh man, these meatballs are just the ticket for a cool evening – they are so tender and moist – like maybe the best meatballs ever??

Swedish meatballs 2

These meatballs are moist, tender and so delicious – you won’t miss Ikea at all.

Meatballs

  • 1/2 cup panko crumbs
  • 2 tbsp butter unsalted
  • 1 medium onion chopped
  • 1 lb ground pork
  • 1 lb ground beef
  • 2 egg yolks
  • 1/2 tsp salt or to taste
  • 1/2 tsp pepper or to taste
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • vegetable oil for frying meatballs

Gravy

  • 6 tbsp butter unsalted
  • 1/3 cup all-purpose flour
  • 4 cups chicken broth low sodium, or beef broth
  • 1 tsp Worcestershire sauce
  • 1/4 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • 3/4 cup sour cream
  • Melt the butter in a skillet, then add the onions and a bit of salt. Cook the onions until soft, about 3 minutes.
  • Add the ground pork, ground beef, onions, egg yolks, salt, pepper, nutmeg and allspice to the bowl with the panko. Mix the meat mixture well using your clean hands. Shape the meat into 1 inch meatballs.
  • In a skillet heat some vegetable oil. Add the meatballs and fry until golden all around, about 7 minutes, but not cooked all the way through. Repeat with all meatballs.
  • To make the gravy melt the butter in a clean skillet. Add the flour to the pan and whisk well. Add the broth with the Worcestershire sauce and continue whisking. Season with salt and pepper and other spices if preferred. As the flour cooks the gravy should thicken. Whisk in the sour cream. Bring the gravy to a boil then add the meatballs to it and cook for another 15 to 20 minutes, stirring occasionally to ensure meatballs don’t stick to bottom of pan.
  • Garnish with parsley. Serve warm over mashed potatoes, buttered noodles or rice.
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Brown on all sides, but don’t cook all the way through, let the gravy simmer do that job.

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Gently stir in the sour cream and then return the meatballs to the sauce.

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Simmer the meatballs gently until cooked through, then garnish with parsley.

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