Sambal Meatballs and Rice

Feeling like I should make something different, and having many items
at home that I needed to use up, I decided on this Indian dish. I made it very spicey.
Of course, you can always tone down the spice if you need to. I also served
it with a side of cucumber and tomato salad to tone down the heat of the main
dish.

First, I started with the Sambal. I had many serano chilies, jalapenos, and habeneros. And though I would have
loved to have my seranos be red to give the
sauce a great color, I was happy with the flavor
of the green ones.





I used 6 serano chilies and one large habenaro; minced them up very fine.
I minced up 2 med shallots, very fine. One clove of garlic, minced very fine.
I mixed these together and added some tamarind paste, chili powder, tumeric
and a touch of cardamom, cinnamon and cumin. Then I sauted all of that in a bit
of olive oil. After a minute or two, I added lemon zest and the juice of half a lemon.
Then I set aside.

Next, I made my meatballs. I used a mixture of venison and beef, but you can
use whatever you like. I sauted some minced sweet onion, jalapenos and seranos,
and garlic, then added it to the meat. I also added corriander, cumin, brown sugar,
soy sauce and the juice of the other half of the lemon with some zest. I mixed in
one beaten egg and blended it all together. It was a very wet mixture, so I added
some plain bread crumbs, but you may not need to. You could also add cheese
to them as I think that would be yummy! I formed all my meatballs and fried them
in a good non-stick pan with a touch of olive oil.

I aslo made some white rice, using chicken broth instead of water, salting it well.

To serve, I just put the meatballs on the rice, with the sambal on the side. As I ate it,
I mixed the sambal into my rice, which was wonderful. I probably would have been
happier with a brown rice, but I didn't have any.

All in all, it was a wonderful meal!
See the salad recipe in the next post-

Sweet & Sour Chicken

I tried to call Mark before going to the store, but he left his cell in the truck. I had an idea

that he did not like sweet & sour, but thought, "well, I can't reach him, sooo...".

However, I did not make this like a typical Sweet & Sour dish with breaded meat

and lots of sauce, and Mark liked it, so I will keep it in mind for future meals.

First, I cubed some chicken breast and marinated it in Soy Sauce, Rice Vinegar,

Lime juice and Zest, Basil, Chile Paste and Ginger.

Second, I rough cut all my Peppers, Onion and Pineapple. I used one each of red, yellow

and green pepper.

Third,  I made my sweet and sour sauce with Soy sauce, Honey, Rice Wine Vinegar and

a touch of Tomato Paste.

Fourth, I made my Jasmine Rice. I sauted some Green Onion, Red Pepper, Carrots and Garlic

in a little Olive Oil. Toasted off my rice for a minute, then added Veggie Broth. Brought it to a boil, then covered to simmer till done.

Fifth, I fired up my substitue wok. I don't have a wok, so I used a large saute pan.

I added Olive Oil and browned my chicken quickly, on high heat; being careful just

to brown it, not cook it all the way through. Added the Peppers and cooked them

till they started to get soft. Added the Onion and cooked till just softening. Then

added the Pineapple and Sauce. Cooked till just warmed through.

Since Mark expressed his opinion that normal swwet & sour is drowned in sauce, I

used very little, just enough to coat the meat and veggies (and pineapple).

I served that over our lovely, fragrant Jasmine Rice. It was very yummy and not much

was left for lunch. I guess Mark is fine with my version of this chinese carryout staple.

I hope you all will enjoy it, too

Mediterranean Meatball Alfredo

I was feeling like I needed chicken done some way different, so here is what I came
up with. I took ground chicken and mixed in 2 italian sausages, feta cheese, chopped
sundried tomatoes, chopped baby spinach, chopped oregano, minced garlic, onion
powder, plenty of salt and pepper.  I then rolled up little meatballs and broiled
them until golden brown. (use fresh spinach for the best results)

I made an alfredo sauce a little lighter by making it with whole milk ricotta, sour
cream and grated parmesan, using the pasta water to thin it out. Toss your fettucini
in your sacue and top with your meatballs! Serve with a garden salad, and fruit
for dessert and you have a decadent meal.

Buon Apetito!

Thai Stirfry with Basil-Cilantro Rice

I was in the mood for hot, spicy asian flavors last night, so
here is what I came up with. It must have been delicious, because Mark
has eaten it all before I got up this morning!

I marrinated some thin sliced steak in olive oil, lime juice
and zest, minced garlic, chinese 5 spice, soy sauce, basil, cilantro and
chili paste.

I sauted some minced carrot, red pepper and green onion in some olive oil.
Then I added some jasmine rice and toasted it up with a bit
of chinese 5 spice before adding vegetable broth.
I let that cook while I stir-fried my meat.

I stir-fried, on high heat in some olive oil, red pepper, serrano chilies,
green onion and carrot (all cut in match stick size) for a couple of
minutes, then added my marinated beef with all the sauce. Fried
that up quickly until the meat was just done.

I stirred into the rice some cilantro and basil just before serving,
then topped with my stir-fry. Mmm Mmm Mmm....
very yummy and very spicy. It brought on a hot flash!
I enjoyed mine with a traditional mead.

Mediterranean Stuffed Chicken Breast

Mix some Feta cheese with chopped basil, parsley,

oregano, sundried tomatoes and black olives.         

Stuff your breasts with a slice of sandwich pepperoni and

the feta mixture, then cook how you like.

I baked these, but they would be terrific on the grill.

Of course, you can add any thing you want to the stuffing.

Since I was having a mediterranean night, I stayed with

those flavors, but I was not thrilled with it. Perhaps goat

cheese would have been better, or a different deli meat...

Whatever your desire, make it, taste it and see if you like it!

That's what cooking should be about.



Margherita Salad

This goes without saying, but here's the "recipe" anyway.
I served this with my lemon orzo and a mediterranean
stuffed chicken breast. The whole meal was good, but
I need to work on the chicken before it is terrific.

Red leaf lettuce, torn into bite sized pieces.
Rough chopped basil.
Sliced grape tomaotes.
Quartered bocconcini (small mozarella balls).
Diced red onion.

I dressed it with a dash of white wine vinegar, a shake or
two of balsamic vinegar and a touch of olive oil.

Lemon Orzo

I made a mediterranean meal last nght and this was
just one delicious component.

First, I sauted some onion, garlic and lemon zest in
some good olive oil. Next, I added the orzo and sauted
it lightly. Then, I added lemon juice and enough
chicken stock to cover the orzo, brought it to a boil,
covered it, then set it aside to absorb all the liquid.

Just before serving, I added chopped parsley, oregano
and peppadew peppers. Grate a little parm on top
and you have a wonderful dish!

You could make this vegetarian with veggie stock
if you want-