Tag Archives: meatballs

Mmm Spaghetti (Squash that is)

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I’ve got a cold and a serious case of food boredom.  Not a good combination.  I saw this post for garlic and goat cheese spaghetti squash yesterday and while shopping for food today found a lovely organic spaghetti squash calling to me.  I have a container of feta that’s been languishing in my fridge for some time, so I took inspiration from the recipe and made a version of my own.

Garlicky Spaghetti Squash

inspired by The Primalist’s Recipe Garlic and Goat Cheese Spaghetti Squash

1 spaghetti squash – medium/small size

2 Tablespoons of butter

4 large cloves of garlic, chopped

generous dash of pepper

generous dash of Penzys Hebes Fines

generous glug (about 2 Tablespoons) of olive oil

handful of crumbled feta cheese

Method

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Wash and cut spaghetti squash in half.  Scoop out out the seeds and coat the cut sides with olive oil.  Place cut sides down on a baking sheet lined with foil or parchment paper.
  3. Roast for 20 minutes and then flip for another 10 minutes until soft.
  4. While squash is baking, melt butter on low heat and add garlic.
  5. Cook butter and garlic for 5-7 minutes.  During that time add your Herbes Fines and pepper, along with whatever remains of your olive oil.
  6. Cook until garlic gets slightly browned.
  7. Scrape your spaghetti squash into spaghetti and plate.
  8. Sprinkle feta cheese over the hot spaghetti squash and toss together.
  9. Drizzle butter mixture over the spaghetti squash and cheese and toss until coated evenly.
  10. Eat with whatever protein you have a hankering for.

I had some left over gyro meatballs that I fashioned from this recipe over at the Domestic Man and chopped those up for my spaghetti and meatballs.  he he.

Now, excuse me while I go polish the rest of this off.  Then it might be back to bed to chase off this cold.  Not how I wanted to spend my weekend.


Rainy With (A Chance Of) Meatballs

I remember reading a whimsical book back in the day called Cloudy with a Chance of Meatballs.  I don’t remember much of the book except that it was a little ridiculous (I was always a serious sort of child), but I remember the book being well loved.  So, if you have children or need to get in touch with your inner child, go and find it at the library or bookstore.  (P.S. Real books are cooler than e-books…just saying.)

Well, today is definitely a cloudy day.  In fact, it’s a rainy day filled with thunder and bursts of rain drops pattering down.  After a late start to a lazy morning, I figured cooking would be a good way to warm up the day (and clean out my fridge).  I’ve been making lists and cooking plans in my head all week, but haven’t found the energy to really go at cooking full steam.  Now, it’s come down to a matter of necessity.  I’ve depleted my freezer store of these guys and while my fridge is full of all sorts of veggies and meats, everything is sitting in there in their wonderfully whole form.

After much contemplation all week, I’ve come up with a meatball recipe of my own.  Now, I use recipe in the loosest of terms since I don’t really cook with measuring utensils unless I’m trying out a recipe that someone else wrote.  I’m going to write down approximately what I used, but feel free to play around with amounts.  Use your nose as a guide.

Rainy Day Meatballs

Ingredients:

1 pound ground bison meat

1 pound ground goat meat

2 Tablespoons stone ground mustard, the no salt kind

1 Tablespoon curry powder

1 teaspoon cumin powder

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon salt, scale this back if your mustard has salt

generous dose of freshly ground black pepper

dash cayenne pepper powder

1 Egg

A handful of chives, chopped

About 2.5 ounces of feta cheese

Method:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a large bowl, combine goat and bison meat using your hands, set aside.
  3. In a small bowl, mix the mustard and spices together.
  4. Add the egg to the mustard mix and beat well.
  5. Add the chopped chives to the mustard egg mix and mix well, set aside.
  6. Crumble the feta cheese and incorporate into the meat using your hands.
  7. Add the mustard egg mix to the meat and incorporate until the mixture is uniform.
  8. Form into meatballs and bake at 400 degrees Fahrenheit for 20 minutes or until browned on top and cooked all the way through.  I usually turn my meatballs after about 15 minutes and then cook until browned, which usually takes about 10 more minutes.

 

Other than spontaneously throwing things in a pan for a meal, which is relatively foolproof, I don’t think I’ve come up with a recipe on my own before that’s worked out so well.  These came out great.  You still get the buttery taste of the goat meat without being too strong.  The spices give it a good balance and the cheese is a nice surprise.

This comes together pretty quickly and makes enough for a whole bunch of people.  If you try it out, let me know how it turns out, I’d love to hear about it!


The Post I Promised

I’m trying to make good on blog promises since I seem to make them so often and the follow through is usually not as often.  In any case, let’s start catching up, shall we?

Let’s start with what I ate today and then work back to the other things that I’ve been promising.

Remember these bacon, egg, and cheese muffins?  The wonderfully fantastic grab and go breakfast?  Well, I varied it up this morning by taking the apple and bacon stuffing from the stuffed pork chops recipe (more on that later) and mixing it into the basic batter of the muffins.  I added some cheddar cheese and this is what I got:

The batter ended up being a bit more chunky, and I cooked these a little longer (about 20 minutes to the original muffin recipe’s 15 minutes), but these were tasty.  The stuffing has a warm and smokey flavor from the paprika and sage.  I’m not sure that this is the best version of this muffin, but still yummy and a nice variation.  Plus, it saved me worrying about how I was going to eat 6 pork chops.  I just ended up tossing the left over pork chops into my freezer for a rainy day.  Problem solved.

I think that I’m going to be making another umpteen variations of this muffin to use up all the produce in my fridge, so we’ll see what other combos come about.

Lunch was leftover stuffed pork chop with cranberry port jelly sauce on top.

There was only half of that left.  I ate that with some of this:

Collard greens and red onion sauteed in olive oil with a dash of salt and black pepper.  The old standard prevails.

Dinner was another stuffed pork chop and some more of the collard greens.

 

Okay, so now onto the backlog of things.  Remember the recipe list?  I pretty much got through the whole list including the chocolate cupcakes!  Sadly, no photos of the chocolate cupcakes.  They are fantastic though and you should make them.  (You can look at the pretty decorated ones that are photographed on Health-Bent.)

You saw the stuffed pork chops above.  Yum!  And, then there are these lovelies:

Sweet Potato Meatballs.  I tweaked the recipe a little bit (real onions instead of onion powder…that sort of thing) and they came out fantastic.  Meatballs this way are really good.  So good that I won’t be making them any other way.

The cooked version with some of my asparagus (after I nail down that recipe, I’ll share it with you…someday).

This wasn’t the way I wanted to share everything with you, but I’m super tired and I did want to get it all up in some form, so there it is.  Imperfect and probably all sorts of confusing to you.

The best way to solve the confusion is to go back to my recipe list and go and make all of those things.  They are all fantastically tasty and worth eating.

The End.