Tag Archives: parsley

Baked Meatballs in Tomato and Pepper Sauce

Sometime last week my colleague mentioned meatballs then I realised it had been quite a while since I’d prepared any. One thing with food is that when you start thinking about something you just have to get it. I figured all that I needed was the minced meat which I was sure I’d get from our local butcher.

The beauty of this recipe over the previous one is that it’s less tedious since you just pop the meatballs into the oven and wait. Plus no frying involved hence it’s the healthier option.

Ingredients:

For the meat balls

1/2 kg minced meat

2 pork sausages – casings removed

2 cloves of garlic

Cheddar cheese – I had it in the fridge so I thought , why not use it – spontaneity

2 tablespoons dried parsley

4 tablespoons bread crumbs

Salt and pepper to taste

In a bowl, put the minced meat, sausage meat and grate over the cheese and garlic.

the minced meat, sausage meat , cheese and garlic

Mix with the fork till all the ingredients are well incorporated. Then add the breadcrumbs, parsley, salt and pepper.

Mix well and you are ready to bake. Well not just yet, make medium sized balls first.

Remember to pre heat the oven at 350ºF.

Oil your baking dish with some vegetable oil.

Place the meatballs onto the prepared baking dish then slightly press down with a fork.

all done- well half at least

Bake in the oven for about 15 minutes. Remove flip over and let the other side cook for 5 minutes. Remove and set aside.

all cooked and crispy

You can freely enjoy your meatballs at this stage but I normally prefer them in a sauce.

Put the meatballs on a paper towel lined plate so as to drain the oil.

yummy

At this point, hubby had just walked in from work, without much thought, I quickly give him a bite of the meatball and his reaction says it all. Jackpot!!

This recipe yielded 30 meatballs. I decided to store half for later and cooked the remaining half.

For the sauce;

Fry the onions in 1 tablespoon of vegetable oil.

1 onion chopped

Cubed 2 tomatoes and slice 1 half of green bell pepper.

colour blocking?

Once the onions are cooked, add the tomatoes and 1 tablespoon of tomato paste. Season lightly with salt and pepper.

tomatoes and tomato paste

Cover and let the tomatoes cook down. Add just about 2 tablespoons of water.

Sprinkle about 1 teaspoon of rubbed basil leaves

the sauce

Finally add the bell pepper and meatballs.

swimming

I served over steamed white rice. You can also serve with spaghetti.

Verdict:

Best meatballs ever!! I kid you not. I dare you to try this recipe. You will not be disappointed.

Advertisements

Fish Fingers – Take 2

Goodness!!! This post has been on my drafts for so long, it’s about time I finalise it.

I cooked this a while back so I can’t quite remember the story behind it, sorry. All in all I know I was in the mood for some fish hence the reason I cooked this.

I tried a different recipe from my previous one here.

I decided to make a paste with different spices to coat the fish fingers.

1 tbsp fish masala, 1 tsp crushed garlic, 3 tbsp dried parsley, 1 tsp coriander powder and 1/4 tsp paprika

In a bowl, add about 3 tablespoons of all purpose flour, mix in the spices then beat in 2 eggs. Remember to add in some salt.

Making the paste

After beating in the second egg the paste will look like this.

The paste

Fish fingers.

finger food

Tip: Sprinkle some little salt over the fish fingers.

This method of making fish fingers is less tedious since you just dip them in the coating once.

Coat the fish with the paste. Let it stand for about 15 minutes before cooking.

In a pan, heat some oil for frying the fish. Ensure the oil gets hot before adding the fish to avoid it from sticking in case you aren’t using a non stick pan like me.

floating fingers

Let them cook for about 7 minutes or until browned on each side. Drain over a paper towel covered plate.

Others browned more than others. O-o

Voila, easy and quick fish fingers.

Served them with some spicy potato wedges and kachumbari.

kachumbari, fish fingers, spicy potato wedges and lemon slices.

Which recipe do you prefer?

Marinara Sauce

Marinara (mariner’s) sauce is a South Italian tomato sauce. The most of basic recipes has tomatoes, garlic, herbs and onions. It’s pretty good to serve with pasta, rice or even seafood.

I prepared this sometime this week to serve with pasta (pasta alla marinara as Italians would call it) and some broccoli on the side.

Ingredients:

3 cloves of garlic finely chopped

1/2 teaspoon ginger crushed

1 onion chopped

4 tomatoes diced

Dried herbs, i used basil and oregano

Salt and pepper to taste

2 tablespoons of vegetable oil

First put quite an amount of water in a big saucepan, season with salt and bring that to a boil. The water is for cooking the pasta. Then start to prepare the sauce.

In a saucepan fry the onions, ginger and garlic.

Season with the salt and black pepper

Once the onions are tender, add the tomatoes.

Add the herbs- basil, oregano and parsley

Cover the saucepan and let the tomatoes cook down.

Add some little water and cover.

After around 10 minutes of simmering over low-medium heat

Remember the pasta should be al dente. Drain the water over a colander.

Pasta draining.

Return the pasta into the saucepan. Then pour the marinara sauce over the pasta.

Toss the pasta to ensure the sauce is well distributed.
Dinner: Pasta alla marinara

Garnish with fresh basil leaves, if you have and serve immediately.

We had this with some stir fried broccoli.

Verdict:

Delicious, the pasta was just right and the seasoning in the sauce was flavourful. Once can basically have this as a full meal on it’s own.

Turmeric Rice

Days when I don’t feel like eating plain-looking rice, I just add some turmeric and some herbs and voila some sumptuous bowl of steamed rice 🙂

Ingredients:

1 cup of rice – the non clinging type, we aren’t making ugali

2 cups water

salt to taste

1 teaspoon of turmeric

2 teaspoons of dried parsley

Remove any chaff from the rice, then wash it thoroughly.

In a sufuria add in your rice and all the seasoning (salt,turmeric and parsley).

Stir till they are incorporated.

Then add in your water, preferably hot. I used cold.

O-o you can see my foot

Cover slightly and let it simmer.

I felt a bit naughty and went against all rules from my mother about rice cooking and stirred it just before the water had completely evaporated. I read somewhere it helps in making the rice fluffy.

I covered and let the water to completely evaporate.

Serve 🙂

aromatic

 

Egg in a basket

I saw this recipe on Laura in the Kitchen and I just had to try it. She made it look very simple and true it was simple well except the turning I’m not good at that 😦

You just need some slices of bread, eggs and butter/ margarine. I used margarine.

First to make a basket.

Using a biscuit cutter or a glass cut out the middle of a slice of bread.

I used a glass
break one egg in a cup and season with salt. I also added some parsley

On a hot skillet melt some butter/margarine

Then put your bread

remember to also add the cut out bread

Then here comes the tricky part, gently pour the egg within the ‘basket’

‘egg in a basket’

Let the egg cook to your preference, then flip over to cook the other side.

voila

Breakfast is served 🙂

Delicious

Hubby loved it .

The beauty of this recipe is that it takes less than 10 minutes to prepare.

Enjoy!

Vegetable Stir Fry

When you are a working wife, you really need to come up with recipes that can be whipped up in under 30 minutes :-). So I normally stock my fridge with veggies that can be cooked really fast and don’t need a lot of preparation. So what I usually do is, if I have french beans, I wash all of them then I remove the ends and then I pack them in paper bags and freeze.

So yesterday I had planned to prepare some vegetable stir fry, so in the morning I removed one pack of the french beans from the freezer and put it in the fridge section, to enable them to thaw by the time I got home in the evening.

The only time-consuming part of this recipe was the peeling and slicing of carrots, I think I’ll also be doing that in bulk (light bulb)

Since I was serving this with pasta, first, I put some good amount of water in a sufuria then I seasoned it with salt then covered to allow it to boil.

Now for the stir fry:

Fry onions and season with salt and black pepper

Once the onions are tender, add the veggies.

Carrots cut lengthwise and thawed french beans

Cover and let then cook for about 10 minutes, stirring every 3 minutes or so. You still want them to have a crunch  so don’t let them overcook.

Season the veggies with dried parsley and dried oregano leaves

At this point, the water had already boiled and I added in my pasta. I mixed spaghetti with some shell looking pasta. Let them cook as per the instructions in the pack or till al dente (cooked so as to be firm but not hard). Then drain over cold water.

I seasoned them with my newly bought rubbed basil (another addition to my spice rack).

See the different shapes, we all know they taste the same 🙂

Dinner is served. 30 minutes tops!

you can see the herbs on just about all the veggies

Verdict:

Simply delicious, especially the pasta, the basil just added such a beautiful taste and aroma.

The veggies were also very delicious. Hubby enjoyed dinner. #happywife