Hi All,
K is soon to go off to Knoxville for a summer internship and she'll have to cook for herself for the summer. I promised to put together a shopping list of staples and perishable items that would make a good foundation. I'll start the list and update when I remember something. I'll also post some super simple cooking ideas with recipes. But for now here's the list:
Staples
Olive Oil
Butter
All Purpose Flour, small bag
Salt and pepper
Almond or Peanut Butter
Honey
Sugar, small box
Tea
Canned Tuna in Oil
Sardines (great when there's no time)
Granola
Bottled Vinaigrette (look for that's one that's just oil, vinegar and spices)
Perishables
Yogurt
Sharp Cheddar
Whole wheat bread
Lunch meat
Bananas
Oranges
Grapes
Eggs
Frozen Green Beans
Frozen Spinach, loose it possible
Lettuce
Cucumber
Cherry tomatoes
Meat (I would freeze these in smaller portions)
Chicken Breast
Italian Sausage
Ground Beef
Cleaning Items and Misc
Small baggies
Dishwashing soap
Scrubby thing for doing dishes
Peeler
That's a pretty good start. I'll miss you this summer, K.
Hugs,
Mameekosan
Monday, May 14, 2012
Wednesday, May 9, 2012
Pork Meatballs with Peanut Sauce
Hi all,
Well I'm so sorry that I haven't had any new recipes in a long long time. But, having received great encouragement to post again, here I am. Last night I tried (and of course while making it I adapted) this new recipe. If you have a food processor, it makes it easier to do the fine chopping, but if you don't have one that's okay too.
Preheat oven to 400 degrees F.
In a bowl mix together with your hands:
1 pound ground pork 1/2 cup plain bread crumbs
(I threw some old whole wheat bread in the food processor to turn into crumbs)
1/2 cup finely chopped sweet onion (I had a vidalia, but probably a regular onion would be fine)
1/2 cup finely chopped red, orange, or yellow pepper
1/3 cup finely chopped cilantro
1 egg
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 Tablespoon finely chopped fresh ginger
Form the meatballs into golf ball sized balls. Place them on a rimmed baking sheet. If you use parchment paper in the baking sheet, clean-up will be a snap. Bake until brown, in the meantime prepare the sauce.
I cup coconut milk
1/3 cup peanut butter (I used smooth, chunky would be okay too)
1/2 cup chicken broth (I used water with a bit of a bouillon cube)
2 Tablespoons soy sauce
1 Tablespoon finely chopped fresh ginger
Place the above ingredients in a large pan or pot that will hold the sauce and the meatballs. Stir to combine and heat while stirring over medium heat for 2 to 3 minutes. Turn heat off.
When meatballs are browned, add the meatballs to the sauce. Cover the pan and cook for 10 minutes or until meatballs are cooked through. If the sauce becomes too thick, add additional water a bit at a time.
For garnish you can sprinkle the dish with finely chopped green onions and cilantro. You can serve this dish with rice or we ate it with sauteed green beans. Hope you think it's a keeper too!
Hugs, Mameekosan
Well I'm so sorry that I haven't had any new recipes in a long long time. But, having received great encouragement to post again, here I am. Last night I tried (and of course while making it I adapted) this new recipe. If you have a food processor, it makes it easier to do the fine chopping, but if you don't have one that's okay too.
Preheat oven to 400 degrees F.
In a bowl mix together with your hands:
1 pound ground pork 1/2 cup plain bread crumbs
(I threw some old whole wheat bread in the food processor to turn into crumbs)
1/2 cup finely chopped sweet onion (I had a vidalia, but probably a regular onion would be fine)
1/2 cup finely chopped red, orange, or yellow pepper
1/3 cup finely chopped cilantro
1 egg
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 Tablespoon finely chopped fresh ginger
Form the meatballs into golf ball sized balls. Place them on a rimmed baking sheet. If you use parchment paper in the baking sheet, clean-up will be a snap. Bake until brown, in the meantime prepare the sauce.
I cup coconut milk
1/3 cup peanut butter (I used smooth, chunky would be okay too)
1/2 cup chicken broth (I used water with a bit of a bouillon cube)
2 Tablespoons soy sauce
1 Tablespoon finely chopped fresh ginger
Place the above ingredients in a large pan or pot that will hold the sauce and the meatballs. Stir to combine and heat while stirring over medium heat for 2 to 3 minutes. Turn heat off.
When meatballs are browned, add the meatballs to the sauce. Cover the pan and cook for 10 minutes or until meatballs are cooked through. If the sauce becomes too thick, add additional water a bit at a time.
For garnish you can sprinkle the dish with finely chopped green onions and cilantro. You can serve this dish with rice or we ate it with sauteed green beans. Hope you think it's a keeper too!
Hugs, Mameekosan
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