Sultry

If you like the sultry, exotic spices of North Africa and the Middle East, you'll like this chicken meatball sandwich. No, you'll love this chicken meatball sandwich. It's got flavor boosters in every component, and your kitchen will emit all the aromas of a Moroccan spice tent. 

And please don't let the large ingredient list inhibit you, because you know if I made it- it's not hard, but it sure is delish! And there's not an ingredient in this recipe that you can't easily pick up in your local supermarket. When I'm pressed for time, I make the meatballs on day one, then put the barley salad together the day I'm ready to serve these little darlings.

Saucy Chicken Meatball Pita Sammies with Pearl Barley Salad
Serves 5

5 pita rounds 6" diameter
1 small bag of baby spinach

Meatballs
1 large egg slightly beaten
2 T tomato paste (I use the paste in a tube)
3 T chopped cilantro
1 T fresh ginger
1 tsp ground cumin
Pinch of cinnamon
1-1/2 slices Italian bread ground in spice mill
1/2 tsp kosher salt
1/4 tsp ground black pepper
1 pound ground chicken

Sauce
1 T olive oil
1/2 cup diced onion
1 T garlic minced
1 lemon zested
1/2 cup kalamata olives chopped
1/2 cup dry white wine (I use Chardonnay)
1/4 cup water
1 15 oz can tomato sauce
1 tsp brown sugar
1/2 tsp red pepper flakes
pinch of cinnamon
salt and pepper to taste

Barley Salad
2 cups cooked pearl barley
1/2 cup chopped canned artichoke hearts
1/2 cup diced feta cheese
1/3 cup raisins plumped in boiling water
1/3 cup Kalamata olives
1/3 cup sliced scallions 1/4"
2 T cilantro chopped

Dressing
2 lemons juiced
2 tsp honey
1 tsp Dijon mustard
1/2 cup olive oil
salt
pepper

Okay, lets do this with a few pictures.
To make the meatballs:
Pre heat oven to 350 degrees and prepare a baking pan with cooking spray and set aside. Combine all meatball ingredients except the chicken.

Now add the chicken and combine without working the mixture too much.

Form 15 to 16 1-1/2"meatballs and place on prepared baking pan and cook 30 minutes.

To make the sauce:
While meatballs are cooking, make the sauce. In large saucepan heat oil on low. Saute onion for 5 minutes to soften. Add garlic and cook another 2 minutes more. Now add the lemon zest and olives. Cook a few minutes more. Increase heat a bit and add white wine. Cook until wine is almost evaporated and veggies/aromatics do not burn. Stir in water, tomato sauce, sugar, red pepper flakes, cinnamon, salt and pepper. Return to low simmer, cover and wait for meatballs to be ready to take a bath in the sauce. After their 30 minutes in the oven, add the meatballs to the aromatic tomato broth. Lower heat, cover and simmer another 10 minutes. Now doesn't that look yummy?

To make the salad:
Cook barley according to package directions and cool. Add the rest of the salad ingredients and toss.

To make the dressing:
Combine all ingredients in a small jar, shake to combine and pour about half the mixture on the barley salad (save the rest to drizzle on sandwiches).

I like to grill my pita rounds on both sides so they are soft, warm and toasty. Lay a handful of baby spinach leaves on the bottom of each pita round.

To each pita round, top with 3 meatballs and an extra helping of the exotic tomato sauce. Add the barley salad, a little more lemon dressing and sprinkle with cilantro sprigs. Roll up and enjoy your meal in the casbah.

I have also enjoyed this sandwich with a Roasted Garlic, Greek Yogurt and Cucumber Tzatziki Sauce. Here's a quick recipe for that:

2 cups Greek yogurt (I never have to drain this if it's Greek yogurt, but if you use regular, drain to let the liquid escape)
1 English cucumber peeled, seeded and chopped or grated
1 T red wine vinegar
1/2 lemon squeezed
1 T olive oil
1 clove roasted garlic
pinch of black pepper

Mix all ingredients together, chill, then top your meatball pitas with it. Very yummy.

Souped up Ratatouille

This is becoming a broken record, so I might as well say it again, "I have the best network of internet cooking friends who are always inspiring me with their creations." Sometimes it's a burger or dessert or a casserole or dip. But tonight it was Susan B's Ratatouille Soup with Sausage and Tortellini. Her recipe is posted on JAP and the minute I saw this dish of loveliness I knew I'd be making it. Doesn't that bowl of veggies, pasta, meatballs and tomatoes look like a little bit of heaven? And best of all, it's a quick soup. I altered her recipe ever so slightly by adding my fav Old Bay Seasoning, a few red pepper flakes and the addition of mini chicken meatballs (instead of the sausage) and I'm thrilled with the results. Hearty and Healthy is what I was looking for, and that's exactly what I got!

Ratatouille Soup with Tortellini and Chicken Meatballs
Makes maybe 6 servings

4 T olive oil
1 medium onion diced
1 small green pepper diced
1 medium zucchini diced
1 small eggplant diced
4 cloves garlic chopped
1/2 tsp salt
1/4 tsp ground black pepper
2 tsp oregano
1-1/2 tsp Old Bay Seasoning
1/2 tsp red pepper flakes

1 28 oz jar Marinara sauce (I used Newman's Own Roasted Garlic and Pepppers)
32 ounces fat free/lower sodium chicken broth

1/2 pound ground chicken
3 cloves garlic grated
1 large egg beaten
1/2 tsp salt
1/3 cup Italian flavored bread crumbs
1/4 tsp ground black pepper

1 12 oz frozen bag Tri-Color Cheese tortellini

Ready to cook? I'm ready to re-live the experience and imagine the aromas in my kitchen. Let's get to it. Dice all vegetables and garlic.

In large pan on stovetop, add your olive oil and heat on medium low. Add your veggies, but not the garlic just yet. Cook a few minutes until veg starts to soften. Now add the garlic, salt, pepper, Old Bay and oregano. If you like a little heat, add a 1/2 tsp red pepper flakes. You know I did. Cook another 5 minutes.

When the vegetables are softened and seasoned (don't let them get mushy), it's time to add the liquid. Pour in your marinara.  Then your broth. Increase heat to a low simmer and cook while you make the mini meatballs.

To make the meatballs, combine beaten egg, bread crumbs, salt, pepper and grated garlic. When incorporated into a smooth mixture add the chicken and mix well. Start forming your mini meatballs abour 3/4 to 1 inch in diameter. Drop them into the broth/marinara/vegetable liquid and cook about 5-7 minutes. They are so tiny they cook in no time. Now add the tortellini. Keep the soup at a simmer and they will be done in 3-5 minutes. Ladle up and serve. I hope you enjoy!

Thanks for a great recipe Susan. I'll be making this often, and hopefully others will too. It's a another tasty way to get through these winter months.

Fein Meatballs in a very Fein Barbecue Sauce

 

Lori is coming for Thanksgiving and I am thrilled. This is the first time in maybe 7 or 8 years that I haven't spent this holiday with her in California. I love the trip out west, love the weather, her friends and the get togethers we always plan. But it sure is nice to just to be home and relax and have company for a change. Lori eats a bit like I do. Salads, nibbles, cheese and crackers and I thought before we dug into the big Thanksgiving meal I'd make a few treats for us to enjoy with a few glasses of wine while we either watch some silly tv or get down to a few serious games of scrabble. Myia and Evan, we will be missing you when it comes to the scrabble. So tonight I decided to create a perfect hors d'oerves that can be reheated with no problem and figured I'd serve it at some point early in the week.

I met a lovely man at the WFC named Adam Feinberg who was cooking there and also sells his own BBQ spice rubs and this mench was nice enough to give me a packet of his original BBQ rub. Living in a small condo, almost like an apartment I don't do much grilling. But I stuck my finger in his rub and tasted it. Yowwwsa. It was yummy. So I decided I'd make a sweet and sour barbecue sauce with his rub. Adam, all I can say is the blend of spices is perfect. This is my first recipe using your Fein Tasting Foods.

Here's my recipe for Sweet and Sour Barbecue Infused Meatballs. They are much better than fine (or fein), they are awesome!

Chicken Meatballs with BBQ Sauce
makes sixteen meatballs

To make the meatballs:
1 pound of ground chicken
1-1/2 tsp Feiny's Original BBQ Rub
1 large egg
1/2 cup seasoned bread crumbs
1/4 cup water (you can use milk if your like)
1 T red pepper flakes
1 T dried minced onions
1/2 tsp salt
1/4 tsp freshly ground pepper

To make the sauce:
2 lemons juiced
1/2 tsp vinegar
2 T Splenda Brown Sugar Blend
3 T Feiny's Original BBQ Rub
1 15 oz can tomato sauce
pinch of salt
1 15 oz can of water

Ready to put this together? It's so simple.  Pre heat oven to 350 degrees. In medium size bowl combine egg, bread crumbs, water, crushed red pepper flakes, minced onions, salt and pepper. I mix everything together except the meat to make sure the meat gets as little mixing action as possible. I like my meatballs tender.

Now add your ground chicken and combine. I use my clean hands. Form 16 meatballs and place on baking sheet prepared with cooking spray. Hint: ground chicken can be very sticky, so I wet my hands every so often to make sure my meatballs are smooth and round.

You'll want to bake them for 25 minutes. While the meatballs are cooking prepare your sauce. In medium to large pot on stove top, combine lemon juice, vinegar, Splenda Brown Sugar Blend, Feiny's BBQ Rub, tomato sauce, salt and water. Bring to a simmer. By the time this decadent sauce is coming to a boil, your meatball are ready to go into their quick BBQ spa.

Cook the meatballs in the sweet and sour tomato bath for about 10 minutes, only to let them soak up some of the flavors the Fein mixture is exuding. Remove the meatballs to a separate plate and
reduce sauce to about half (10 to 15 minutes). Plate and enjoy.

 And enjoy some more.

They're going fast . I've now snuck a third meatball (shush) just to make sure they're as delicious as I think they are. Third one down the hatch. They are goooood.  Thanks Adam, I hope to be creating more easy recipes from your hard work. Adam's website is:  www.feintastingfoods.com.

Sweet and Sour

In case you're wondering, the heading of this post has everything to do with the pot roast I cooked on my stovetop last night and does not refer to my mood swings. At least once a year I make Rae Fox's sweet and sour sauce and decided it was time to mix a little of her old world genius with an inexpensive cut of meat and see what happened. The result was a fantabulous, fall-apart pot roast that took on all the flavors I was looking for- tangy, sweet, sour, oniony all in a mild tomato base. It almost reminded me of Joan Nathan's grandmother's brisket, but I think (I know) it was better. It's time consuming, but certainly not difficult to prepare. Check this out!

Sweet and Sour Pot Roast
serves about 6

The Roast:
2-1/4 pound bottom round roast
2 T flour
1-1/2 tsp kosher salt
1/2 tsp crushed black pepper
2 T canola oil

The Sauce:
2 lemons juiced
1/2 tsp vinegar
1/2 cup brown sugar
1 15 oz can tomato sauce
1 15 oz can of water
1/2 tsp ground black pepper (omit if you're serving children or those with mild pallettes)
1large onion sliced

Pat all moisture from your roast- paper towels work just fine for me. In shallow plate combine flour, salt, and black pepper. Dredge meat on all sides in flour mixture and set aside.

We're going to make our sweet and sour sauce now and it's so simple, there's no cooking involved. Combine all ingredients in a large bowl or measuring cup and whisk ingredients to make sure the sugar has dissolved.

Set this mixture aside and let's get back to the beef.  On stovetop in large skillet heat your oil on medium and sear meat on all sides. You want to create a nice crust that will keep the meat moist and seal the juices in.

 Now add your sliced onions and sauce.

Bring mixture to a slight boil, cover and lower heat to the lowest your stovetop can handle and cook 3 hours. I had the time to hang around the kitchen so I turned my roast over every 30-45 minutes. I'm not sure you have to do that. After 3 hours you will discover that the meat is tender, and begging you to take a taste. Please do that, just don't burn your fingers!

So how do you serve this you might be wondering? A side of mashed potatoes would be great. Egg noodles even better- anything to soak up the delicious sauce. But I took a different route and made deli sandwiches that were out of this world. I shredded (or pulled) the meat apart and served some serious comfort food. Messy, drip down your arms potato rolls stuffed with sweet and sour pot roast with and without cole slaw.

If you were wondering, my mouth was definately big enough to wrap around these little darlings and they were gone in no time. And I was wondering, if anyone has any other food additions that would work on this tasty sammie. If so let me know, I've got some left overs and would love to give your ideas a try!

Didi's Pastichio

It's always great when you try a new recipe from an exotic country like Greece. It's even better when when you've got a real live cooking muse that's actually from that country and she takes the time to make a video to show you how to do everything correctly. My friend Didi has been sharing many of her homeland recipes and this one said to me, "Make me. Make me. Make me NOW!" And so I did. Didi's original recipe is on her blog, Dishin With Didi and it's informative and fun to watch. I actually followed her advice almost to a tee, until I got to the bechemel. I'm sure, no I'm positive hers is authentic and more decadent, but with me still fighting a virus, it was getting too late for me to be whisking and stirring, so I took an easier route that might work for some. Last night it worked for me, like a charm. Also, Didi has a big family and I don't, so I cut her recipe in half. I ended up with 6 huge wedges of pastichio that are going to be enjoyed by me (and maybe a friend or two if I feel like sharing) all week. Ready to get in on the action? Let's go!

Didi's Pastichio
serves 6

Sauce
1 lb ground beef
1 16 oz can of crushed tomatoes
1 large/medium onion
1 tsp tomato paste- use it from the tube, it's very cost effective in recipes like these
1/2 tsp ground cinnamon- the cinnamon I have is from Saigon and is very strong. If you have something a little lighter, add another 1/4 tsp
1/2 tsp kosher salt
1/2 tsp black pepper

Faux Bechamel
Here is where I veered off the Didi track and took a page from the South Beach Diet Book. For the real thing, see what Ms Dilaba has to offer.
1/2 cup fat free half and half
2 large eggs
1/4 cup grated Romano cheese
1/8 tsp ground nutmeg
Salt and pepper if desired

Pasta
1/2 pound penne pasta- by now you know I use Dreamfields low carb, and it worked out great. Didi used long macaroni that I couldn't find in my market
1/2 cup grated Romano cheese

Topping
1 T grated Romano cheese

In large sauce pan add enough water to cook the penne. When water boils, add salt and then pasta. Stir and cook the penne for about 8 minutes. So while this is cooking, let's get started on the meat sauce. In large sauce pan add ground beef and onions and cook until beef is browned and onions softened.

Add the crushed tomatoes, tomato paste and cinnamon.

Combine, cover and simmer (low) for 20 minutes. Let's get back to the penne. After eight minutes, drain the pasta and run under cool water. At this point I was supposed to sprinkle them with the cheese. Oops, I forgot, so I did my sprinkling after each layer was placed in the baking dish.

Spray an 8 inch by 8 inch glass baking dish with cooking spray and begin layering your penne in one direction into the bottom.

Sprinkle with cheese.

I ended up getting 3 layers of penne and cheese. Now add the aromatic beef mixture directly over the noodles. I saved a bit of the sauce because I knew I'd be reheating this during the week and wanted a little somethin, somethin in case the dish needed more moisture. At this point your're ready to make the faux bechemel sauce and pre heat your oven to 350 degrees. I would love to have shown you a picture of the tasty sauce atop the noodles, but I was seriously in cooking mode and forgot to take one.

On to the Faux Bechemel. In medium size bowl whisk together all the ingredients and when well combined, pour over the top of your Pastichio.

Add remainder of cheese (or a little more if you're feeling decadent). Bake uncovered in 350 degree oven for 45 minutes. Remove and let rest for about 15-20 minutes. Cut into large squares, top with more cheese if desired and enjoy!

Thanks Didi, you really rocked it this time. Not only a delicious meal, but a work of art as well. Love ya!

Quick Four Cheese Lasagna

I've been playing around with egg roll wrappers for months and lovin' it. I've rolled them, baked them, sauced them, left them plain and have had such a good time discovering their versitility. I wanted to try a simple lasagna using them and I must say, "simple is the word to describe this lasagna". There's no boiling of noodles and you could actually make this on a weeknight if you do some prep the night before or on a lazy Sunday. That's what I did. I got most of my prep work done ahead of time, came home from work and assembled this light, yet complex tasting entree.  Here's the recipe. As with all lasagnas there are many components.

Four Cheese Egg Roll Lasagna
Serves between 8 and 12, depending who you're serving

For the meat sauce:
3/4 pound ground sirloin or the leanest meat you can find in your market
2 sweet Italian sausages removed from casings
1 T olive oil
1 small onion
1 large jar Paul Newman tomato basil sauce
1 8 oz jar tomato sauce
Water

For the cheese layer:
1 15 oz container part skim Ricotta cheese
1/4 cup grated parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 tsp crushed red pepper
1 box of frozen chopped spinach, defrosted and squeezed dry
Salt and black pepper
1 large egg

Other ingredients:
8 egg roll wrappers
8 slices low fat Provolone cheese (I used Alpine Lace)
Fresh basil
Additional parmesan for topping
Additional mozzarella for topping

Ready to cook? Let's do it with the help of some pictures. In large sauce pan saute sirloin, sausage and onion with the olive oil.  I cook on medium to low heat. Drain fat.

As you can see, there's no pink left in the meat so it's time to add your Paul Newman's sauce and plain tomato sauce. I also added a bit of water, about 4 ounces.

If you're prepping ahead of time and making this the following day, let cool and refrigerate covered. If you're making this in one session, set aside and get ready to prepare the cheese mixture. I don't have a picture for this, but it's a quick mix of all the cheese ingredients. When all is combined, you're ready to assemble the lasagna.

Pre heat oven to 350 degrees. In 9x13 inch baking dish (I still use my pyrex from the 80's) spray a little PAM or olive oil on the bottom of the dish. The egg roll wrappers become a little stickier than actual lasagna noodles and you don't want them to stick. Now add about a 1/3 cup of meat sauce to the bottom of the dish. Lay two egg roll wrapers over the sauce and spread on a thin layer of ricotta/spinach mixture. Top with 2 slices of provole cheese and sauce on top. Now add the fresh basil.

Continue to layer the lasagna until you've used all egg roll wrappers and cheese. You should have 3 layers of cheese/meat/basil and the top layer will be the last two egg roll wrappers. Top lasagna with remaining sauce.

Cover with aluminum foil and place on baking sheet (to avoid any spills) and bake for 35 minutes. Remove foil, and top lasagna with additional cheese.

Bake an additional 15 minutes uncovered and remove from oven. Let cool  about 15 to 20 minutes before serving.

This is perfect with a crisp salad and crusty bread. Please check out my version of Ina Garten's chiabata garlic bread recipe, it's so tasty and simple. Since I made the lasagna a few days ago I can attest that the lasagna re-heats beautifully in the microwave or oven. Enjoy!

Stuffed Again

I've been baking egg rolls again and decided on this go-round to stuff them with Italian sausage, sauteed mushrooms, ricotta cheese and fresh basil. Flavor packed, baked cannelloni is actually what they are. There are a few steps involved, but the dish is rather simple and fun to make. Here's the recipe:

Mushroom, Sausage, Ricotta, and Basil Cannelloni
Makes 16 mini cannelloni, 2 or 3 cannelloni per person for dinner entree

Mushroom Filling
1 T olive oil
8 oz button mushrooms
2 garlic cloves finely chopped
1/2 tsp salt
freshly ground black pepper

Ricotta Filling
8 oz low fat ricotta cheese
1 egg lightly beaten
1/4 cup grated parmesan cheese
1/3 cup shredded part skim mozzarella cheese
1 tsp crushed red pepper flakes
pinch of salt
freshly ground black pepper

Sausage Filling
3 sweet Italian sausages removed from casings
2 tsp olive oil

8 egg roll wrappers cut in half
1 24 oz jar tomato/spaghetti sauce- I like Paul Newman's tomato basil
1 bunch of fresh basil
additional mozzarella for topping
additional parmesan for topping

Let's get cooking- To prepare the mushrooms: Add oil to large pan on stove top and set heat to medium/medium low. Add mushrooms and garlic and cook until brown (this could take anywhere from 8 minutes to 20, depending on your stove). But do not let the garlic burn! I'd rather take the time to let let my mushrooms brown on a lower heat than have burnt, acrid tasting garlic.

When mushrooms are done remove to a separate bowl and set aside. It's time to cook the sausage. I used 3 sweet Italian sausages removed from their casings and sauteed them on medium in a small amount of oil.

When all the pinkness is gone from the meat (10 minutes or so) add 1/4 cup of tomato sauce. Stir to combine and then set this mixture aside.

Ready for the cheese? In small bowl combine all ingredients.

When cheese mixture is ready, that means you're ready to start rolling your egg roll cannellonis. Get your basil out, cut your egg rolls in half and prep a baking dish with a 1/3 cup of tomato sauce. Pre heat oven to 375 degrees.

On cutting board or work surface place one egg roll strip and in the center and add 2 or 3 mushrooms. This is layer one. You don't want to over fill the egg rolls or they won't close and/or bake properly. You'll see what I'm talking about as we keep adding ingredients.

Top with the ricotta mixture. About 2 teaspoons will do.

Now add the sausage, about 2 teaspoons of that too.

Looking pretty good so far, don't you think? Now top with a basil leaf. My basil leaves were so huge, I decided to cut them in half. Top with a pinch of mozzarella or parmesan and we're ready to roll this baby up.

Fold the back side of the egg roll over the top. Now roll the front side to meet the back. You should have about a 1/4 inch overlap. Place rolled cannelloni in baking dish. seam side down.

Now that you've got the idea, keep rolling. You've got 15 more to do. The assembly and rolling go quickly and to me this is the fun part. By the time you're halfway through, you'll have it down to a science.

Top the cannelloni with remaining sauce (you may have some left over-save it) and sprinkle with mozzarella and parmesan. They are ready to go into your pre heated oven.

Bake uncovered for 35 minutes. 

Let cool a bit, garnish with fresh basil and dig into these little bundles of flavor.

 

 

I heated up some of my left over tomato sauce and served it along side the cannelloni. Even though the cannelloni didn't need it, the crusty bread that accompanied the meal enjoyed a dunk or two in the tomato sauce and kept coming back for more. I hope you enjoy this recipe as much as I do. It's a super dinner and also a nice appetizer (just serve smaller portions). Since it's becoming cocktail party season, I'm wondering if I can make these into bite sized appetizers. I have so many egg roll wrappers left, it just might happen soon. Thanks for reading!