Sweet and Sour Meatballs
Makes 2 cups sauce and serves 6 – 8 1/2 cup packed light brown sugar 1/2 cup rice wine vinegar 1/4 cup ketchup 1 tablespoon low-sodium soy sauce 2 1/4 cups pineapple juice 1 tablespoon cornstarch 25-count bag Basic Meatballs (still frozen is fine) 1 tablespoon sriracha hot sauce 1 cup drained small pineapple chunks Steamed long-grain rice, for serving 2 tablespoons sliced green onions, for garnish In a large skillet over medium-high heat, add the brown sugar, vinegar, ketchup, soy sauce and 2 cups of the pineapple juice. Bring to a boil. Mix the cornstarch into the remaining 1/4 cup pineapple juice, whisking to get out all the lumps. Whisk into the ...
Makes about 2 cups of sauce and serves 6-8 2 cups barbecue sauce 2 tablespoons white vinegar 1 tablespoon packed light brown sugar 1 teaspoon hot sauce 1 teaspoon Worcestershire sauce, non-fish variety 25-count bag All-Purpose Meatballs (still frozen is fine) Mashed potatoes, for serving In a large skillet over medium-high heat, add the barbecue sauce, vinegar, brown sugar, hot sauce and Worcestershire and bring to a boil. Add the Basic Meatballs and bring to a simmer. Cover and cook until the meatballs are heated through, 8 to 10 minutes. Spoon over mashed potatoes and sprinkle with parsley. Serve with a green salad.
Serves 4 1 bunch kale, rinsed and dried well (about 10 ounces) Nonstick cooking spray 1/2 teaspoon kosher salt Any seasonings you like; blended spice mixture, crushed red pepper, onion powder, seasoning salt, Parmesan cheese, minced garlic, etc. Preheat oven to 250 degrees. Remove and discard the thick stems of the kale and tear the leaves into large pieces. Spread kale in a single layer on 2 large cookie sheets. Spray leaves with nonstick cooking spray to coat lightly. Sprinkle with salt and any seasoning of your choice. Bake just until the kale chips are crisp but not browned, 20-35 minutes. Cool.
Spiced Lamb Hand Pies
[caption id="attachment_22185" align="aligncenter" width="584"] photo: Bon Appetit[/caption] I saw this recipe in Bon Appetit and thought it looks great for Purim. If you’re not a lamb person, ground beef will also taste great. SERVINGS: 4 3 tablespoons white wine vinegar 3 tablespoons dried currants 2 tablespoons olive oil 1 small onion, finely chopped 1 small garlic clove, finely chopped Kosher salt and freshly ground black pepper 1 tablespoon tomato paste ¾ teaspoon ground cumin ¾ teaspoon ground ginger ¼ teaspoon ground cardamom ¼ teaspoon ground turmeric ½ pound ground lamb 1 cup canned crushed tomatoes ⅓ cup frozen peas 2 tablespoons chopped ...