Tag: Second Helpings

Tangy sweet and sour meatballs

On By thestampsinmypassportIn Uncategorized1 Comment

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I am going to start off by saying, I did not create this recipe. I would never take credit for something that wasn’t my own. This recipe comes from the wonderful (although no longer in print) book by Norene Gilletz. This  book, to quote a new cookbook from earlier this year (Bathurst Street Kitchen) stated, “No young bride from 1968 on, left home without this cookbook”. Well, I wasn’t a young bride, but I did leave home, with this cookbook under my arm.

Everyone has a story about how their book. The pages are oiled stained, or butter stained, or just plain falling apart. But the booked is so beloved, it will be cherished forever. As I said, it is no longer going to be reprinted so copies will be harder to come by. A friend of mine saw my post on Facebook and has ordered me a new copy.

Out of the many many go to recipes in this book, the tangy sweet and sour meatballs meatare one of ‘expected’ contributions to all of our holiday tables. The recipe is so simple and easy and in my opinion, no fail. Other than salt, pepper and garlic, has a total 5 ingredients.

For those who don’t own this book, here is the recipe (as requested by a few Facebook friends)

Ingredients:
1 1/2 lb. Minced meat (can be beef, chicken, veal, turkey)meat1
1 tsp. salt
1/4 tsp. pepper
1 clove of garlic, minced
1 egg
2 tbsp. matzo meal
1 1/2 cup Ketchup
2 cups Ginger Ale

Method:
Combine the first six ingredients and form into small balls.meat2
Combine ketchup and ginger ale in a large sauce pan and bring to a boil.
Drop meatballs into sauce, cover and simmer for 2 hours.

Sidenote: the book says that the recipe yields 6 servings as an appetizer and 4 servings as a main course. I am not sure how big/small the actual meatballs they are comparing when putting the yield in the book. I make small to medium size portions. They are amazing over white rice, so if I was making them as a meal, I would make them larger.

They freeze well and I can promise you that you will not be able to stay away from snacking on a few as you put them in the containers once cooled. Make them once and you will make them again.

Bon appetite!

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One pot dinner – Spanish Beef Rice

On By thestampsinmypassportIn UncategorizedLeave a comment

spanish1

I remember when I was growing up, we ate home cooked meals all the time. Going out, I know we did go out, but it doesn’t seem to be nearly as often as families seem to go out today. There were staple meals, like spaghetti and meat sauce, meatloaf, of course chicken on Fridays. There was also grilled cheese and tomato soup, and KD and fish sticks (yes, together in one meal).

My mother is a good cook. She isn’t as adventurous as I am and doesn’t like as much ‘prep’ work as I am prepared to do for dishes or a meal, but her food was always tasty, and plentiful. It still is. I can cook many great meals, but I can’t beat her brisket. She is the winner, hands down.

One dish she frequently made for us seemed to have everything in one place – there was ground beef, rice, tomatoes and veggies. This easy one pot meal is called Spanish Beef Rice.

I am not sure if the folks in Spain make this dish, or what they would call it, but as per my Jewish Cookbook Bible (Second Helpings) says, this is the name of this dish/meal.

It really could not be any easier. It is 10 minutes prep, 30 minutes to cook (in one pot) and you are done.

spanish3Here is the recipe:

1lb.  ground meat ( Could be beef, chicken, turkey)

3 tbsp. oil

2 medium onions diced (I usually use 1)

1 green pepper diced

2 stalks celery

20 oz. tin tomatoes (Diced or whole, seasoned or not)spanish2

1 tbsp. salt (way too much)

¼ tsp. pepper

1 c. raw rice (I used brown)

Method:

Brown meat in hot oil. Add remaining ingredients and cover tightly. Simmer for ½ hour, stirring occasionally. Serves six.

Note: make sure you simmer on low, because if it overcooks, it sticks to the bottom (from personal experience).

Once it the rice is cooked all the way, the liquid is all gone, it is ready to serve.

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