Dinner!

We all need to eat, and if we can have something that tastes good and is nutritious, fantastic! Here's today's offerings. Enjoy!

MEATBALL SANDWICH

This is from Macrina Bakery's emailing list. The bakery, located in Seattle, is one of those places I wouldn't mind visiting, if I ever take a road trip. But since that road trip isn't in the near future, I'll stay on their Recipe of the Month emailing list.

The meatball sandwich recipe starts off with the following: "Meatball sandwiches are a fun way to shake up your weeknight dinner rotation. We play up the flavors in our Italian-style meatballs with a generous slather of pesto and toothsome slices of fresh mozzarella. Our Fresh Herb Roll is strong enough to hold in all of the juices while adding the earthiness of freshly picked herbs and coarse sea salt. Warning: This sandwich can be messy, but it is guaranteed to get a thumbs-up from the whole family!"

Ingredients

For the meatballs:

1/2 cup day-old bread, trimmed of crust and diced into 1/4-inch cubes

1/2 cup milk

2 cloves garlic, minced

3 tablespoons olive oil, divided

8 ounces ground turkey

8 ounces ground pork

2 tablespoons tomato paste or ketchup

1/2 teaspoons red pepper flakes

1 teaspoon kosher salt

1 tablespoon fresh basil, chopped

1/2 cup Parmesan, shredded

1 large egg

For the sandwiches:

4 Macrina Fresh Herb Sandwich Rolls, 5 ounces each

1/4 cup pesto

12 ounces fresh mozzarella, sliced into 8 to 12 pieces

2 cups tomato sauce

Preparation

Makes 4 Sandwiches

Assembling the meatballs:

Preheat the oven to 400°F, and line a baking sheet with parchment paper.

Place the diced bread into a medium bowl. In a small saucepan over low heat, warm the milk until it starts to boil. Remove from heat and pour over the diced bread. Let the bread mixture stand and cool to room temperature. As it cools, the bread will absorb the milk.

In a skillet over medium, heat 1 tablespoon of olive oil. Add the garlic and sauté just until fragrant. Set aside.

Add the garlic, turkey, pork, tomato paste, red pepper flakes, salt, basil, Parmesan and egg to the bread mixture. Use a spatula to thoroughly combine the ingredients.

Using a small ice cream scoop or your hands, form 12 golf ball-size meatballs. Place the meatballs on the prepared baking sheet, and bake for 25 to 30 minutes.

Assembling the sandwiches:

Slice each roll lengthwise and place cut side up on a baking sheet. Brush each half with the remaining olive oil and spread with 1 tablespoon of pesto. Top the bottom halves with 2 to 3 slices of mozzarella.

Warm the bread in the 400°F oven for 5 to 8 minutes, or until the cheese is melted.

In a small saucepan over low heat, warm the tomato sauce.

Once the bread is removed from the oven, top each bottom half with three meatballs and ladle them with tomato sauce.

Enjoy these sandwiches with a side of mixed greens - and don’t forget a few napkins!

FRESH ASPARAGUS SALAD

Another Macrina Bakery offering, this one from the April, 2014 email. The recipe starts with, "The days are longer, flowers are blooming, and markets are stocking produce bins with the trappings of the season. Spring has arrived! We're celebrating the season's fresh flavors with this delicious salad accented with truffle salt and toasted walnuts. The slight bitterness of endive pairs well with asparagus but any favorite green can be substituted."

Ingredients

2 tbsp walnut oil

1 tbsp lemon juice

1 tsp lemon zest

1/4 tsp kosher salt, plus more for seasoning

1/2 cup walnuts

1 1/2 lbs fresh asparagus

1 spear endive or 1 cup of another favorite spring green

1/4 tsp truffle salt

Preparation

Serves 4

Preheat the oven to 325°F.

In a small mixing bowl add the oil, lemon juice, lemon zest and kosher salt. Whisk well to combine and set aside.

Place the walnuts on a baking sheet and toast in the oven for 10 to 15 minutes until golden brown and fragrant. Remove the walnuts from the oven and toss them with about 1/2 teaspoon of the prepared dressing and a sprinkle of kosher salt. Coarsely chop the walnuts and set aside.

Thoroughly wash and dry the asparagus and endive. Using a vegetable peeler, shave the asparagus spears into long ribbons. Cut the endive spear in half and then into 1/4-inch strips.

Place the vegetables on a salad platter, drizzle with dressing and toss gently with salad tongs. Top the salad with the toasted walnuts and truffle salt and enjoy with your favorite rustic loaf!

RHUBARB CRUMBLE

Recipe courtesy of the Food Network Kitchen.

Read more: here.

Total Time: 1 hr 15 min; Prep: 15 min; Inactive: 15 min; Cook: 45 min; Level: Easy

Ingredients

Crumble

1 C flour

1/3 C oats

3/4 C sugar

pinch of salt

6 T melted butter

1/2 C chopped hazelnuts

Fruit filling

2 pounds chopped rhubarb

1/3 C sugar

1/4 C flour

1/2 vanilla extract

1/2 tsp orange zest

1/4 tsp salt

Directions

Crumble

Combine flour, oats, sugar and pinch of salt in a bowl. Stir in melted butter and chopped hazelnuts; squeeze into large crumbles and place in the freezer.

Fruit filling

Toss chopped rhubarb, sugar, flour, vanilla extract, orange zest and salt in a 8-by-8-inch glass or ceramic baking dish. Scatter the crumble on top and bake in a preheated 375 degrees F oven until golden and bubbly, 45 minutes. Let cool for 15 minutes; serve with whipped cream.

CLASSIC LEMON MERINGUE PIE

Kathy Kingsley, About.com's American Food blog's guide, writes, "This two-layer lemon meringue pie is a year-round American favorite. Take one bite and you'll know why, the tangy lemon filling topped with billowing puffs of meringue is a heavenly combination. This pie is best served on the day it is made."

Yield: Serves 6 to 8

Ingredients:

Pastry for single-crust pie (purchased or homemade)

Lemon Filling

1 1/4 cups sugar

1/3 cup cornstarch

Yolks from 4 large eggs

1/2 cup fresh lemon juice

2 cups water

3 tablespoons butter, cut into small pieces

1 1/2 teaspoons grated lemon zest

Meringue

Whites from 3 large eggs

1/4 teaspoon cream of tartar

1/3 cup granulated sugar

Preparation:

Preheat the oven to 425°F.

Roll out dough on a lightly floured surface with a lightly floured rolling pin to a 12-inch circle. Fold in quarters, place into pie plate, and unfold Trim the edge of the pastry to 3/4 inch. Fold the pastry edge under to form a rim. Crimp or flute the rim. Prick the bottom and sides at 1-inch intervals with a fork.

Bake for 25 minutes or until the crust is golden brown. Set the pie crust on a wire rack to cool.

Reduce the oven temperature to 350°F.

Make the lemon filling: Whisk 1 1/4 cups of sugar and the cornstarch in a medium saucepan. Whisk in the egg yolks and lemon juice until smooth. Stir in the water with a wooden spoon and continue stirring over medium heat until the mixture comes to a full boil. Boil for about 1 minute, stirring constantly, until the filling is translucent and thick. Remove the pan from the heat. Add the butter and lemon zest and stir until the butter melts. Pour the hot filling into baked pie shell.

Make the meringue: Using an electric mixer on medium-high speed, beat the egg whites and cream of tartar in a medium bowl until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, beating well after each addition until the sugar dissolves. Beat for 2 minutes longer or until stiff peaks form when beaters are lifted.

Spoon the meringue around edge of filling. Spread to edge of crust. Spoon the remaining meringue in the center and spread and swirl with back of a teaspoon to evenly cover the filling.

Bake the pie until the meringue is browned, about 20 minutes.

Set the pie on a wire rack to cool completely, then refrigerate for at least 2 hours or up to 8 hours. To serve, cut with a long-bladed knife dipped in cold water.

Recipe Notes and Tips

To keep meringue from shrinking or weeping, drop teaspoonfuls around edge of pie, spread to touch crust all around, then spread remaining meringue in center

FAST CHICKEN CURRY

From my e-cookbook, Off The Wall Cooking.

1 C sour cream

2-5 oz. cans boned chicken

4 T butter

2 T flour

1 1/2 tsp. curry

1 small can pineapple, crushed

1 lb. cooked string beans

salt & pepper, to taste

Melt butter slowly & add chicken. Stir constantly & heat thoroughly. Add flour, curry, salt & pepper. Add enough water to make thick cream sauce. Add pineapple, string beans & sour cream. Simmer 5 minutes, stirring constantly. Serve over boiled rice with hot rolls & tossed salad. Serves 4. Time about 1/2 hour.

BAKED NOODLES & CHEESE

Another from Off the Wall Cooking.

8 oz. noodles, cooked

2 1/2 C grated cheese

2 eggs

1 C milk

1 tsp. salt

1/2 tsp. pepper

2 T butter

Layer noodles & 2 C cheese alternately in a 2-quart casserole. Beat eggs, milk, salt & pepper together & pour over noodles & cheese. Sprinkle remaining cheese over it & dot with butter. Bake at 375 degrees for 25 minutes until set.

Vegetarian Dinners

Back in the Dark Ages (the 1950s), meat and potatoes were the order of the day; if one didn't eat meat for dinner, it was considered sacrilege. Red meat was king in many households, though chicken, fish, and pork were acceptable variations on a theme.

Of course, there were exceptions and rules to the beef/chicken/fish/pork/etc. rules: If one was a practicing Catholic (or had grown up as one), it was fish on Fridays; if you'd invited the neighbors for dinner and you knew they were Jewish, pork was definitely not what you were fixing that evening; if someone mentioned that he or she simply wanted a salad, chances were that a smaller number on the scale weighed heavily on someone's mind.

But a meatless meal? As in vegetarian?!? You might as well suggest that someone thought that he or she was a three-headed martian, dropped into Roswell with the thought of bringing back every third person back to Mars. What were you, nuts?

(If you've read about my lasagna experience with a certain ex-coworker, you may be aware that there are still people who feel that way. Not to worry, it's entirely possible to adhere to a vegetarian diet and be perfectly healthy; in fact, according to the Academy of Nutrition and Dietetics, "It is the position of the American Dietetic Association that appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate, and may provide health benefits in the prevention and treatment of certain diseases. Well-planned vegetarian diets are appropriate for individuals during all stages of the life cycle, including pregnancy, lactation, infancy, childhood, and adolescence, and for athletes." (http://www.eatright.org/about/content.aspx?id=8357)

Great, you're thinking, I came here to see what's cooking, and she gives me the food lecture? Okay, lecture's over. Here are few non-meat meals. One or two of them are definitely not vegan (someone who eats and uses no animal by-products at all). I'll post a note after each recipe on what can be done to make it vegan. So...here goes:

Spaghetti Sauce

28 oz. can tomatoes (note)

2 8 oz. cans tomato sauce

2 6 oz. cans tomato paste

3 onions, chopped

3 to 5 cloves garlic, crushed

2 T oil

1 T oregano

1/4 - 1/2 lb. grated cheddar cheese

1 tsp. basil

1 tsp. thyme

1 tsp. dill

1 tsp. anise

2 T honey

Brown onions & garlic in oil. Add tomatoes, sauce & pasted. Stir. Add everything ex-cept cheese & stir. Simmer 1 hour. Add cheese & stir until cheese is melted. Serve over hot spaghetti. Better the next day—if any is left!

NOTE: I usually use crushed tomatoes. If you’d rather use fresh tomatoes, 6-8 large ones may be used (diced, of course) in place of the canned tomatoes, & add an extra can of to-mato sauce.

Note:If you want to make it vegan, leave the honey out and use grated vegan cheese.

Angel Hair Pasta

I had something similar to this at a local Italian restaurant several times, and decided to try making it. A hint for making this: wait until all the veggies have been cut up, then start the water boiling for the angel hair pasta. The veggies should be cooked for 2-4 minutes, and the pasta cooked for 2 minutes before the pasta is drained and then allowed to finish cooking for another 2 minutes with the veggies. Timing is important—unless you like disgustingly soggy pasta.

1/2 C water

2 T balsamic vinegar

1 onion, diced

2 cloves garlic, minced

1/2 red pepper, diced

1/2green pepper, diced

1 T oregano

1 lb. angel hair pasta

Cut up veggies while heating the pasta water. DO NOT PUT PASTA INTO WATER UNTIL THE VEGGIES BEGIN COOKING. (There. I said it.) In veggie pot, heat 1/2 C water & balsamic vinegar until it begins to bubble; add onion, garlic, pepper & oregano and stir once or twice. NOW ADD PASTA TO POT OF BOILING PASTA WATER. (Boy, what a bossy broad.) Simmer veggies on low-medium heat for 2-4 minutes, covered. Cook pasta for only 2 minutes, then drain in colander. As soon as pasta is drained, remove cover from veggies, dump pasta into veggie pot, and cook for another 2 minutes, stirring several times. Remove from heat. DIG IN!!! (Now, isn’t that good?)

Baked Noodles & Cheese

No idea where this came from.

8 oz. noodles, cooked

2 1/2 C grated cheese

2 eggs

1 C milk

1 tsp. salt

1/2 tsp. pepper

2 T butter

Layer noodles & 2 C cheese alternately in a 2-quart casserole. Beat eggs, milk, salt & pepper together & pour over noodles & cheese. Sprinkle remaining cheese over it & dot with butter. Bake at 375 degrees for 25 minutes until set.

Note:Not sure how to make it vegan; you can use vegan margarine and cheese, but the eggs...eh.

Grandma Shwedo’s Mac And Cheese

Grandma was a character; I could write a book about her. This is her version of the ultimate comfort food. She told me she made this for my dad and my uncle when they were kids. Very simple, but very good.

1 lb. elbow macaroni

1-2 jars of Cheese Whiz

Cook macaroni according to package directions. Heat Cheese Whiz, either in microwave or boiling water. (Remove lids from jars first.) Drain macaroni, dump into a large bowl, add heated Cheese Whiz, stir, and PIG OUT!!!

Note:I'm really sooo not sure how to replace the jars of Cheese Whiz. Anyone know if there's a vegan replacement?

Jason’s B-B-Q Gluten

This is from my oldest son. Rather than reword any of this, the recipe is included exactly as he wrote it out for me. (This stuff is definitely good.)

Ingredients:

5 lb. whole wheat flour

2 onions

1/2 creamy peanut butter

2 bottles of B-B-Q sauce

1 stick butter

2 teaspoon salt

2 teaspoons paprika



Huge ass bowl

Take whole wheat flour, empty into Big Bowl. Add enough water to knead into dough ball. Knead really well. I repeat, knead really well. For at least 10 minutes. Fill huge ass bowl with water, put dough ball under water for 2 hours. Pour off water and drowned roaches. Knead doughball under cold running water for 10 minutes or more. Water should be clear. You are washing out the starch and bran. You know it’s ready when stringy and it sticks together and is bouncy. Melt 1 stick butter and fry 2 chopped onions until clear. Dump onto Gluten. Add salt, paprika, and peanut butter. Mix with hands completely. Heat oven to 350 degrees. Spray cooking pan with non-stick spray. Pinch off pieces bigger than a golf ball. Take piece and fold it and twist it and lay it down in pan. Bake for 10 minutes, then flip over and bake for 10 more. Pour B-B-Q sauce and bake 10 more minutes, then flip and pour more B-B-Q sauce and bake 10 more minutes. It’s done—enjoy.

(Xtra note—be careful when you first mix wheat and water. Don’t add too much water. Make a hard dough ball. It might take 20 minutes to knead it.)