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Posts Tagged ‘meatball’

This dish is a simple riff on the classic Beef and Barley Stew. As cheap as stew beef is, ground beef is even cheaper. So, this is a great way to save some cash while still making a delicious and healthy dish.

For the stew I used a handful of parsley chopped, 2 tomatoes chopped, 1/2 onion diced, 1 large shallot diced, 3 cloves of garlic minced, 1 carrot diced, 9 asparagus stalks chopped, 4 cups of beef broth, 2/3 cup of hulled barley, 4 ounces of mixed mushrooms sliced, and a big sprig of thyme.

I heated up a pot and poured in about 2 tablespoons of olive oil and added the garlic. About a minute later I added the onion, carrot, and shallot. I let them sweat down for about 5 minutes and then tossed in the asparagus. I just wanted the asparagus to get nicely coated with the olive oil, so I only let it go for a minute or two before adding the barley. I let the barley sort of toast in the hot oil for a few minutes.

After that I poured in the stock and added the tomatoes and mushrooms as soon as it came up to a slow simmer. Then I dropped the thyme in, covered the pot, turned the heat to med-low, and let it simmer for about 30 minutes.

While the barley was stewing I made my meatballs. In a glass bowl I beat 1 egg. To that I added about 2 tablespoons of fresh grated Parmigiano Reggiano, fresh bread crumbs from 2 pieces of bread, 3 cloves of garlic minced, and 2/3 pound of ground beef. I mixed it all together and then formed walnut-sized meatballs.

I threw the meatballs into the stew, brought it back up to a simmer, then covered it again for about 10 more minutes until the meatballs were cooked through. Then I turned off the heat, added the parsley, and seasoned with salt and pepper. I served it up with slices of french bread.

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Yuki made this soup the other night. We came across uncased sausage at the store and that made her want to make this soup. It’s a very simple, very healthy, very tasty, and very quick light dinner. While she made the soup, I did all of the prep for her. I love using my santoku!

We picked up 1 pound of the sausage, I sliced 1/2 onion, chopped up 1 head of broccoli, 7 fingering potatoes, 1 carrot, 1/2 head of cabbage, sliced 2 blocks of fried tofu, and diced 3 garlic cloves. She used 1 cup of chicken stock for added broth flavor.

In a soup pot she boiled 2 cups of water with the chicken stock and added everything. She let it slowly simmer for about 15 minutes and then seasoned with salt and pepper. That’s all it took. A simple boil lets the ingredients to the talking. She had some white rice with hers while I just grabbed some bread to go along with my bowl.

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The other night I made one of Yuki’s favorites, a dish she usually makes. She, like most Japanese absolutely love nabe in the winter time and it’s hard to blame her. You just can’t beat a good table-top soup filled with meat, veggies, and a good broth. I think chicken meatballs rolled in cabbage is her favorite and one she’s made quite a few times for me, so this time I made it for her.

First thing I did was get the meatballs wrapped and ready to go. I used chicken stock as my base for the broth so I used 2 cups of it to soak a heaping tablespoon of dried hijiki seaweed for about 30 minutes before I could do much else. When the hijike was rehydrated I strained the broth into a soup pot. The rest of my meatball ingredients were 1/2 red onion, 2 garlic cloves, 1/2 inch of ginger, 1 pound of ground chicken thigh, and a small head of napa cabbage.

To make the cabbage more pliable I dropped it into some salted boiling water and let it boil for about 2 minutes. Then I took it out and shocked it in ice water. The boiling water softened it making it easier to roll while shocking it in ice water helps it retain its color.

In a glass bowl I grated the onion, garlic, and ginger into the chicken meat, added the hijiki, seasoned it with salt and pepper, and mixed it thoroughly. Then I rolled walnut-sized meatballs in the cabbage and secured them with toothpicks.

The rest of my ingredients for the nabe were 6 green onions chopped, 2 small carrots chopped, 1 small daikon chopped, 7 fingerling potatoes halved, 8 shiitake halved, a package of fried tofu sliced, and 1 Honey 1 Rib (yes, I am finding creative ways to finish up those ribs since I over-ordered).

I put the rib in the chicken stock that had already soaked the hijiki and added 2 cups of water. I brought that to a boil and let the rib simmer in the broth for about 15 minutes. Then I strained the broth into our nabe (clay pot). The rib added some nice smokey depth to the broth. It also gave me some moist tender meat to nosh on while finishing up the cooking.

Then I brought the broth back to a slow boil and added the chicken-cabbage rolls. I let them cook for about 15 minutes to make sure they cooked all the way through. Once they were cooked I took them out and set them aside.

I kept the broth at a low boil and added all of the veggies. I let them all cook for about 10 minutes.

Once all of the veggies were cooked I added the chicken-cabbage rolls back and took the nabe to our table-top propane burner.

 To serve, I poured about a tablespoon of ponzu in each of our bowls. We helped ourselves by adding broth, meatballs, and vegetables along with a dash of togarashi. I had white rice topped with ground sesame seeds along with it.

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Ground lamb was on sale at the store, so I picked a pound up and made this Indian-style curry with it. Usually, curry is made with chunks of meat, I improvised since ground lamb was cheaper.

First thing I did was make the meatballs. I put the lamb in a glass dish, sprinkled 1 teaspoon of ground cumin on top, then grated in 1/2 a red onion,  2 garlic cloves, and 1/2 inch of ginger. A little salt and pepper and I mixed it all together.

After letting the mixed meat sit for about 10 minutes I rolled it up into quarter-sized balls. I let them sit in the fridge to hold shape while I got the curry sauce ready.

For the curry I used 1 cup of coconut milk, 1 carrot rough chopped, 1/2 red onion rough chopped, 1 medium-sized yam skinned and diced, juice from 1 lime, 1/2 inch ginger chopped, 4 garlic cloves chopped, about 3 ounces of baby spinach, 1 can of diced tomatoes, 1 can of chickpeas, 1 teaspoon each of garam masala, cinnamon, cumin, turmeric, and coriander, and the seeds from 4 cardamom pods.  There’s a big juicy orange bell pepper in the picture, but I decided not to use it for the curry.

With my pestle and mortar I ground up the coriander seeds and cardamom. I added the rest of the spices to this mixture.

I threw everything except for the yam, chickpeas, lime juice, and spinach into my blender and let her rip until I had a nice smooth sauce. I decided to add 1 tablespoon of flour while it was blending to help thicken it up while I cooked it.

I heated 1 tablespoon of ghee in a large skillet and browned the outside of the lamb balls. Once they got some color and I was sure they’d hold their shape I removed them with a slotted spoon leaving behind the ghee and lamb fat.

I poured in the curry sauce and let it come to a slow simmer for about 10 minutes to take the rawness from all of the veggies that were in it.

Then I added the diced yam, chickpeas, and meatballs. I let them cook in the curry for about 15 minutes to make sure the meatballs were cooked through and the yam not too hard. Just before taking the curry off the heat I added the spinach and mixed it in so that it wilted slightly. Then I turned off the heat and mixed in the lime juice while seasoning with salt and pepper.

I served it with white rice and garnished with some fresh cilantro.

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