Archive for the ‘quick’ Category

Spicy Meatball Subs

These spicy meatball subs are quite the man pleaser in our house…meat, cheese, and very few dishes to wash.  They are a perfect, quick, weeknight meal.  I usually make them from ground turkey, but ground beef would work great also.  I’d suggest using at least 93% lean though…otherwise your sauce will likely get a bit greasy.

Ingredients:
1 ¼ pounds ground turkey
¾ cup grated parmesan cheese, divided
½ cup breadcrumbs
1 egg
3 tablespoons fresh parsley, chopped, divided
1 tablespoon fresh oregano, chopped
1 teaspoon fennel seeds
1 teaspoon garlic powder
1 teaspoon onion powder
1¼ teaspoon red pepper flakes, divided
¼ teaspoon salt
¼ teaspoon pepper
1 15-ounce can tomato sauce
1 cup chicken stock
1 cup grated mozzarella cheese
4 sub rolls

Directions:

In a large bowl, combine the turkey, ½ cup parmesan cheese, breadcrumbs, egg, 1 tablespoon parsley, oregano, fennel seeds, garlic powder, onion powder, ½ teaspoon red pepper flakes, salt, and pepper.  Roll into 12 meatballs, about 1½ to 2 inches wide, and flatten each a little so that it’s more oval shaped (this helps it fit in the sub better).

Bring the tomato sauce, chicken stock, and ¾ teaspoon red pepper flakes to a medium boil in a deep saucepan.  Add meatballs and cook, stirring occasionally, for about 13 minutes, or until they are cooked through.  Meatballs should be mostly covered while they are cooking; add additional chicken stock if your saucepan is a bit wider and this is not the case.

Meanwhile, lightly toast sub rolls.  Top each with 3 meatballs, the remaining parmesan cheese, mozzarella cheese, and garnish with remaining parsley.

Source: the little kimchi pierogi.

Pasta e Fagoli Soup

This soup is really good.  It is so good that BK, in fact, calls it “Crack Soup” because I can’t stop eating it.   Left to my own devices if BK is not home to give me a stern look, I will eat it until my stomach is killing me.

The funny thing is that I didn’t used to think this soup was so good.  When I was young and single and ate onions, I used to carefully spoon the bacon drippings out of the soup pot so it would be healthier.  Then BK and I got married and I figured I’d be splitting the bacon drippings with someone else, so I’d just leave them in.  Well, let me tell you: it makes *all* the difference!!  Leave the bacon drippings in, in the name of all that is good in the world!!

Many times, “soup for dinner” meals are disappointing because the soup just isn’t hearty enough to make a meal.  This one is though…the beans and pasta will fill you up.  It’s also very good as leftovers, but the pasta soaks up a ton of the broth, so I like to add more water when I’m reheating.

Visit Taste and Tell’s Saturdays with Rachael Ray for more delicious recipes!

Ingredients:

2 tablespoons extra virgin olive oil
⅛ pound (3 slices) pancetta or bacon, chopped
2 (4- to 6-inch) sprigs rosemary, left intact
1 (4 to 6-inch) sprig thyme with several sprigs on it, left intact, or 1½ teaspoons dried thyme
1 large fresh bay leaf or 2 dried bay leaves
1 medium onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
4 large cloves garlic, chopped
coarse salt and pepper
2 (15-ounce) cans cannellini or great northern beans
1 cup canned tomato sauce or canned crushed tomatoes
2 cups water
1 quart chicken stock
1½ cups ditalini
grated Parmigiano or Romano, for the table
crusty bread, for mopping

Directions:

Heat a deep pot over medium high heat and add oil and pancetta or bacon.  Brown the pancetta or bacon bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic.  Season vegetables with salt and pepper.  Add beans, tomato sauce, water, and stock to pot and raise heat to high.  Bring soup to a rapid boil and add pasta.  Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente.  Rosemary and thyme leaves may separate from stems as soup cooks; remove stems and bay leaves.  Let soup rest and begin to cool for a few minutes.  Ladle soup into bowls and top with grated cheese.  Pass crusty bread for bowl mopping.

Slightly adapted from The Food Network, Rachael Ray.

Tuna Cakes

When I go out for lunch during the work day, I tend to eat a good amount and am sometimes not terribly hungry for dinner.  There are days that despite this, I make a big dinner, eat a big dinner, and then feel sort of full and crummy afterwards.  And then there are better days where I make something light and delicious that perfectly fits the bill.  This is a recipe that helps me get to the better days!  The tuna cakes are crab cake-esque and get all nice and crispy on the outside.   And they make great leftovers the next day for lunch.

The tuna in olive oil does give a better flavor to the cakes, but tuna in water works as well.  This recipe makes about 5 small/medium cakes, so it’s not that much food, especially for two people.  Feel free to double.  The original recipe suggested serving these with salsa, but we didn’t care for that.  We liked them plain, but I think a tartar or aioli sauce would work well.  I usually make my tomato, corn, and pepper salad as a side, as well as some nice french bread.

Ingredients:

4 (5-ounce) cans tuna in olive oil, drained and flaked
1 large egg, lightly beaten
½ cup fresh cilantro, coarsely chopped, plus sprigs for garnish
⅓ cup plain breadcrumbs
3 tablespoons light mayonnaise
1 tablespoon fresh lemon juice
1 jalapeno chile (ribs and seeds removed), finely chopped
¼ teaspoon salt
1 tablespoon olive oil

Directions:

In a large bowl, stir together tuna, egg, cilantro, breadcrumbs, mayonnaise, lemon juice, and jalapeno.  Mix gently until ingredients just hold together.  Shape into 5 cakes.

In a large nonstick skillet, heat oil over medium.  Working in batches if necessary, cook cakes until golden brown and crisp on the outside, about 2 minutes per side.  Serve hot, with sauce of desired, and garnish with cilantro sprigs.

Adapted from marthastewart.com

Thai Beef with Chiles and Basil Over Coconut Rice

BK and I are both big stir-fry fans, but I haven’t been making much lately because it just doesn’t seem that summery to me.  But this recipe used two of my garden items, hot peppers and basil, so I went for it.  Is it an authentic Thai dish?  I doubt it.  Is it tasty?  Yes, extremely.  Lots and lots of flavor.  We’ve made it several times and will put it in our regular rotation.

We used ground beef, but you could use turkey, lamb, pork, or chicken also.  The first time I made it, I wasn’t sure what “long hot peppers” were.  My plan was to go to the grocery store and literally look for a long, hot pepper.  I found one and then looked at the label: it said “long hot pepper.”  So, although extraordinarily boring, it is a proper name for something.   I used three and it wasn’t very spicy.  So, the next time, I tried for spice by making it with jalapeno chiles, but couldn’t find red ones.  Instead, I used 2 of my spicy salsa peppers from the backyard.  The spice adds a nice kick, and you can use the rice to cool  your mouth off.  Enjoy!

Ingredients:

1 ¼ cups jasmine rice
1 can (13.5 ounces) coconut milk
coarse salt
1 tablespoon plus 1 teaspoon fish sauce
1 tablespoon plus 1 teaspoon soy sauce
1 teaspoon sugar
1 tablespoon vegetable oil
3 garlic cloves, chopped
3 long hot peppers or 2 red jalapeno chiles, seeded and sliced into 2-inch matchsticks
1 ¼ pounds ground beef sirloin
1 cup loosely packed torn fresh basil leaves
lime wedges for serving

Directions:

In a medium saucepan, combine rice, coconut milk, ¾ cup water, and ½ teaspoon salt.  Cover and bring to a boil; reduce to a simmer, cover, and cook until rice is tender and liquid has been absorbed, about 25 minutes.

When rice is almost done, combine fish sauce, soy sauce, and sugar in a small bowl; set aside.  Heat a cast-iron skillet or wok over high.  Add oil and heat; add garlic and half the chiles.  Cook, stirring constantly, 15 seconds.  Add beef and cook, breaking up meat with a wooden spoon, until completely browned, about 4 minutes.  Thoroughly drain fat.  Add soy mixture and cook 30 seconds.  Add basil and remaining chiles and stir to combine.  Serve beef over coconut rice with lime wedges.

Adapted from MarthaStewart.com.

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