Tag Archives: APostAWeek

Happy Balls


Mega Meat Balls

Mega MeatyBalls!This evening I made meatballs subs, pictured are the ones I made previously. I changed things up a bit this time and edited my sauce. What I am discovering is finding the perfect ball size. Last time, as you can see, my balls were HUGE, these were stuffed with mozzarella cheese which of course made them quite a bit bigger than what they already were. This time I reduced the amount of meat mixture I used to make them as well as made them a bit easier to handle; previously I could barely make it through one ball let alone three that was called for each serving. They went from being the size of my fist down to fitting comfortably in my hand (about 1-1/2" diameter) and thus I actually made it through two balls, so I am making progress. Making the right size balls is quite the art and it actually does affect the way the dish tastes. When the balls were huge the only flavor one could focus on whilst eating was meat, it was actually overwhelming. With the smaller balls I could actually taste the delicious sauce I made AND the cheezy surprise hidden perfectly in the centre. It was delicious. So my dear flakies, when you make your dish make sure you make your balls the right size! Everyone will prefer a different size ball so play around with them until you find what works best for your table.What I enjoy about this recipe is that it uses italian sausages so you don't have to fiddle fart around with your meat mixture, it's already done for you.Amazing Meatball Subs!Feeds 5-6 (3 balls per sub)Kitchen stuff you will need:scissors, sharp knife, largish bowl, cutting board, oven or toaster oven, stovetop or hotplate, large skillet and rectangular pan, spoon, tongs (or fork would do it), can openerIngredients:Italian Sausages, I used mild flavored and 2 packets of 4 sausages @ about 4" in length, remove meat from sleeveMozzarella cheese cut into bite sized cubes, one cube per ballExtra Virgin Olive Oil1 onion chopped2 garlic cloves chopped6 mushrooms choppedone 28oz can of crushed tomatoesjust under 1 tbs of italian seasoning (a blend of rosemary, thyme, oregano) you can use fresh or dried.)1 tbs ketchupsalt & pepper to tasteAbout 1 cup of shredded fresh parmesan cheese or use the pre-shredded Kraft Italian Blend cheese.6 italian sub bunsDirections:Preheat oven to 425 degreesCut mozzarella cheese into cubes and set near the mixing bowl.Remove meat from its outer "shell" and place in bowl. Form into balls and place on the rectangular pan. Put one cube inside each ball and ensure it is completly encased in the meat. Drizzle the meatballs lightly with olive oil, roll them around a bit in the oil so they won't stick to your pan (I learned this the hard way) Once the oven is done heating up, stick your pan of balls inside and cook for about 18 minutes.Once the meatballs are in the oven put your skillet on the stove on about medium heat with about 1 tbs of Extra Virgin Olive Oil. Add the chopped onion, garlic and mushrooms stirring frequently for about 5-6 minutes, once the onions and mushrooms begin to soften it is time to add the crushed tomatoes, italian seasonings and ketchup (salt and pepper to your taste). Turn the heat down and keep an eye on it as it will bubble and spit at you if it gets to hot. Bring this mixture to a nice simmer. place your sub buns on baking sheets and toast them in the oven once the meatballs have been removed. Only keep them in there about 3 minutes or so as they will burn quickly.Now plate up one bun, top with 3 balls and goob the sauce over top quite liberally and top with cheese, repeat for each serving. Serve with a mixed green salad and your favorite bevvie : )Enjoy!Dinner is served!

Happy Eating!

 

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side note


upon reading my most previous post, I realized how horribly written it was. I have since hung my head in the paper bag of shame.

excuses for no excuse


In all honesty there is no excuse for my not writing once a week, I missed last week even though I DESPERATLY wanted to get on here and type my tiny little heart out however my day job amped up AND my business amped up at the same time not to mention the family stuff and plain ol fatigue.

I do have several things to write about (if I haven’t already mentioned my hand), I did attempt this Friday night when I was waiting for a very old and dear and VERY pregnant friend for coffee. In which I was using the tiniest keyboard I have ever used which makes my fingers look like sausages and I am constantly pressing the wrong buttons then as she walked in the door I too quickly closed the page and thus my painstaking hard work and tiny words were lost in the underverse of the internets. (insert LONG sympathetic sigh here).

Finally here I am several days late explaining why I am so late. The other factor is, I almost have to be in the mood (which I am so often in the WRONG situation) and of course my best ideas strike right when I am stressed and in the middle of something VERY important. I am glad I was never commissioned for anything like Michalangelo was, I would never get anything done. The ceiling of the Sistine would be a sun dyed white to date. Alas I am here and I am writing that counts for something right??? As mom always said “No excuses”  and in all honesty there is no such thing as a good excuse. The fact is I should have remained committed to both blogs and wrote my heart out no matter the hour in the evening. So my dear flakies I apologise for my absence.

Well my nights in the kitchen have been interesting to say the least, I nearly sliced off my hand, I screamed and swore at pizza dough and I burned my face off 3 times in one week. It was BAD, for some reason most of the fam didn’t mind what I called “epic fails” they liked the extra heat in my dishes and no one died so that is a good sign too. In nearly slicing off my hand the knife skills I was teaching myself went by the wayside, I was attempting at halving a butternut squash in half to stuff with vegetarian chili luckily hubs was there to point out I was about to cut my hand off, and in a nasty way because I also discovered cutting a squash, let alone 3 of them, is really tough business.

I have since learned from my dear facebook friends (who occasionally are a wealth of knowledge when they aren’t being absolutly hysterical on thier status updates) that if you ask the produce department very nicely they will go and cut the squash for you.

I learned that one cannot substitute chipotle chili powder for regular chili powder, it doesn’t even subsitute when you halve it. Whenever one sticks it in the dish it will end up burning my face off (for spicey heat wimps like me).

Be wary of zests and how much you put in. I’ve experimented with lemons, limes and now oranges (the latter being the WORST) and always pay special attention to just how much fresh zest to put in the dish. I recommend that when orange zest and sweet potato are to be mixed with sour cream AND butter just to ignore the orange part…. and maybe the sour cream. I can’t describe what happened in my mouth though I don’t think anything can be as bad as a durian. (Apologies to those who love the durian!)

When making your favorite soup, don’t make it if you don’t have what you need to give it actual flavor, I ended up with beans in slightly flavored water which wasn’t appetizing at all.

Did I mention DON’T **&(^*^&%$ with orange zest?

So always make sure your knives are sharp, cut away from yourself, don’t stick your hand under the blade. Don’t mess with orange zest, its more punch in a teaspoon than Brock Lesner. To burn your face-off add copious amounts of Chipotle Chili powder to recipes that call for regular chili powder. If there are no parmesan cheese rinds, fresh thyme, or rosemary about, skip the soup (if it is a veggie or light chicken flavored one).

And the best part, make time for your friends, tell the ones you love them and say something positive to yourself and someone who needs it. Which in my experience is everyone.

Happy Eating!

what the *beep* is an abodo? And other mysteries.


This is something I have been wondering for about a year. I know abodo is a pepper and it is most likely “burn my face off hot” I am wondering this as I have upteen recipes calling for abodo chillis or abodo chilli powder or chillis in abodo sauce.

As I go through cookbooks and see this ingredient I usually sluff it off and either put it on ignore, replace it with a chipotle chili powder, regular chili powder or just a jalapeno or red pepper. In small town southern Alberta it seems hard to find some fancy pants ingredients that are probably available in every grocery store states side no matter what the location.

Think of me with a pursed lip or mouthing “what the ******************???!!!” I narrow my eyes at the word and I bite my thumb at it. Abodo! Pah!

Now is the time for an answer, i am tired of the question mark hanging over my head and making fun of me behind my back. I must put an end to this mystery. I just googled it and discovered I just epic-ly failed on the spelling of the word…. ADOBO. (Which being a designer by trade reminds me of Adobe which is completely unrelated). I must say I am quite embarrassed though I don’t think I will be making that spelling mistake again. I have scoured the local shelves for this item and there are none to be found, I’ve  searched the shelves in the city too and still no luck. I am thinking unless there is some chilli store opened up I may never try this for myself. (This also reads as “I am too cheap to pay for shipping and handling for ordering speciality food“) Or else I am completely blind and it is available at the local WalMart however I do doubt it so. So far my omissions or substitutions are making up for the lack of adobo-ness in my dishes.

Adobo aside there is something else that has been nagging at me “smoked tomatoes” another mystery ingredient that is constantly eluding me. I’ve looked for it in the fresh produce, the pasta aisle, the soup aisle, jarred veggies aisle , the mexican aisle and other ethnic food areas of grocery stores. I’ve been wanting to try something like this as it sounds delicious. I have half a mind to don my mad scientist gear & buy some liquid smoke then add it to a tin of crushed tomatoes however I have a hunch it won’t produce near the same taste (and how does one create this upon not eating it) or flavor experience. Speaking of smoke, how does one liquify a smoke???? That must have been quite a process. Either way it is impressive one can buy such an item. The change from what was available in the 80’s when my mom was shopping compared today is a HUGE change (pancakes in a spray can?!).

Smoked tomatoes must be a rare species, I can almost hear David Attenburough narrating the life and times of the endangered “smoked tomato”; Maybe it occasionally takes an adobo chilli lover! The flavor offspring! GASP! A moment truely unique in the fruit and spice kingdom and gives a whole new meaning to “blended families.” Sadly the life of both the smoked tomato and adobo pepper are doomed to be short. Plucked from the vines, torn away from each other, processed in a distant foreign factory &  thier lives end caged within a tin can. They secretly hope a human (LIKE ME) will pick it up and put it out of its misery in a delicious taco recipe to be devoured by thier waiting and hungry children. If there were such a can of deliciousness I would have picked up 4 as I need one for tonights dish “Turkey Chili Shepherds pie topped with sweet potatoes“.

Sounds delicious doesn’t it, well the adobo and smoked tomato have snubbed me. I will have to make do with what I have available for now. If anyone wants to start an adobo & smoked tomato Alberta invasion, send them my way!

Happy Eating.