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.
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.
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.
Bake in the oven for about 15 minutes. Remove flip over and let the other side cook for 5 minutes. Remove and set aside.
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.
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.
Cubed 2 tomatoes and slice 1 half of green bell pepper.
Once the onions are cooked, add the tomatoes and 1 tablespoon of tomato paste. Season lightly with salt and pepper.
Cover and let the tomatoes cook down. Add just about 2 tablespoons of water.
Sprinkle about 1 teaspoon of rubbed basil leaves
Finally add the bell pepper and meatballs.
I served over steamed white rice. You can also serve with spaghetti.
Best meatballs ever!! I kid you not. I dare you to try this recipe. You will not be disappointed.
I love when I get home and discover I have leftover rice, because that translates to dinner in under 20 minutes. This happened to me some 2 weeks ago and boy was I happy.
I had a feeling I had some sausages in the freezer and lucky me, I spotted the last three. I also had some peas that I had boiled and stored in the fridge. The beauty of boiling peas prior is that when it comes to the actual cooking all you’ll need to do is thaw them then cook as desired.
This dish is similar to the egg fried rice I made sometime back sans the eggs.
1 onion chopped
1 cup of pre cooked peas thawed
3 sausages fried and diced
1/2 bell pepper (hoho) cubed
Salt and pepper to taste
2-3 tbsps of vegetable oil for frying
In a skillet add the vegetable oil then fry the onions till tender.
Add the bell peppers.
Add the rice and peas into the skillet.
You just need to get them warmed up, since they are already cooked.
I’ve never been to a Chinese restaurant (hubby, hint ,hint) but I know they are big on rice, Egg fried rice to be specific. this is something I like preparing when I have leftover rice. It’s normally a pleasant way to eat it other than just warming it up.
Let me first warn you that this recipe is my own creation meaning it could well not be Chinese rice :-). According to me what makes it Chinese is the soy sauce and eggs, which I think are a staple in the Chinese rice.
What you’ll need:
2 cups of steamed rice (preferably cold)
1/2 white onion chopped
5 cloves of garlic chopped
1 teaspoon of ginger chopped
3 small carrots diced
1 hoho (bell pepper) cut into strips
1 eggplant (aubergine) cubed
3 drops of soy sauce
Oil for frying
This dish is best prepared with a wok and in the case you don’t have one like me, you can use a pan.
First the sausages, I removed them from their casing then I broke down the sausage meat.
Heat some oil in the pan, then add in the sausages.
Let them cook for about 5 minutes then set aside.
In the same pan using the add some little oil.
Scramble the two eggs.
Then set aside.
Now for the complete dish.
In the same part toss in your onions,garlic and ginger. Remember to season with salt and black pepper.
Let the onions cook till golden then add in the veggies (carrots,hoho and eggplant).
Keep stirring the mixtures to avoid them sticking onto the pan. Once they are tender but carrots still crunchy add in the sausages and scrambled eggs.
Stir the mixture, then add the rice . Drizzle with soy sauce and add the dried herbs, I used sage (still out of parsley) O-o.
Since the rice is already cooked you just want it to get hot.
Dinner is served. Bon Appetit!
In the event you are allergic or don’t like eggs you can eliminate them from the recipe. You can easily make it vegetarian by eliminating both the eggs and sausages.
What do you do with your leftover food?
The veggies added the crunch in the rice and the alternating tastes of sausages and eggs was very pleasing.
If I could do it over again:
Probably add more seasoning, especially the black pepper
We love having eggs for breakfast, generally because not only are they yummy but you can almost have anything with them.
Last Saturday, I woke up feeling pretty dandy and thought of making a heavy omelette with sausages and all.
1 tomato diced
1/2 bell pepper (hoho) diced
3 sausages fried
1/4 teaspoon of salt
1/2 teaspoon black pepper
Oil for frying
Break the eggs in a bowl and add the salt and black pepper
Add the diced tomato and bell pepper into the bowl
At this point the sausages were already fried, so removed them from the pan and placed them on a plate lined with paper towel to soak in any excess oil and then diced them.
I used the same pan as the one I had fried the sausages in, though I reduced the oil.
I then combined everything.
At this point, hubby was of the opinion that the eggs were few and that’s how I added an extra egg and into the pan the mixture went.
Since the omelette is loaded with yummy stuff, I gave it some time in order for it to cook evenly, let’s say 5 minutes give or take 2.
I’m no maestro when in it comes to turning anything be it eggs, pancakes you name it well except chapati, so I got hubby dearest ‘egg turner’ extraordinaire to do the dirty work.
Oh well, I think it was the flash of the camera that scared him since the egg didn’t turn quite well…
Here is the result
I think the 5 minutes give or take wasn’t enough since some parts of the omelette were runny and we don’t like runny eggs part of the reason it will take a while before I try and egg’s benedict recipe.
Finally the preparation was done and we were ready to dive.
Hubby has some ginger tea with this while I had a glass of cold milk (my precious)
Pretty tasty omellete, the sausages add a very delicious twist to it. In case you don’t have sausages you can try putting some chopped up brawn (very tasty) or even bacon.