When I sorted through my stash on Christmas night, I tossed any "ambitious" ones because I'm really not an ambitious cook at all.
I'm a quick and easy cook.
I'm doing well so far - I've made three new recipes.
I'd never made meatballs before - ever.
I know they're easy but it's the part where you have to use your hands to roll the little meatballs. Do you know I don't touch meat at all?
I use a ziplock over my hand if I have to touch anything...
Also, my mother makes the best meatballs ever (Connor's favourite meal is my mother's meatballs)
This recipe is a definite winner - it was amazing - and I was left wondering why I hadn't done this before.
From the April 2011 ToysRUs magazine :)
500 g lean beef mince (ground beef)
2 rashers rindless bacon, finely chopped - I left this out totally
1/4 cup fresh parsley
1 tablespoon chutney/ BBQ sauce (I used sweet chilli sauce)
1 tablespoon Worcestershire sauce
salt and pepper to taste
1 small onion, diced (about 80g)
1 cup breadcrumbs (I used oats)
Fry bacon and onion, add other ingredients, dust a surface with flour and roll into 20 mini meatballs.
Fry in a small amount of oil.
I used Spray and Cook (Pam) on a baking sheet. Added my mini meatballs without any flour and baked in the oven for about 25 - 30 mins at 180 degrees Celsius.
That's it! Easy-peasy.
We had some with rolls for lunch one day and then I made a tomato and onion sauce and we had the rest with rice and carrots for a main meal.
Let me know if you try it, either the original way or my way.
The Chinese fried rice was okay, but really not great (about a 5 out of 10) so I chucked the recipe straight afterwards.
Mind you, the kids and D ate without complaint so there was some success.
I've had this recipe printed for at least a year if not longer!
2 cloves garlic
8 pork sausages (I used Renown cheese bangers)
2 tins chopped tomato
1 Tsp brown sugar
1 tin butter beans
1 tin chickpeas
1 tin lentils
salt and pepper to taste
Ina Paarman rosemary and olive spice (I just threw in anything on my spice rack)
1 Tbs paprika (I don't cook with paprika so I left it out too)
1 410 g tin yields about 240 g drained mass of beans so I just cooked up 1 cup white and 1 cup red kidney beans. That was 750 g.
By the way, I must tell you this. Ever since I moaned on the blog about how I can't find red kidney beans (or black beans for that matter), the lovely Mrs FF brings me beans every time I see her. I LOVE IT!!!! I still have not found red kidney beans in the shops. Mrs FF told me last time that I don't have to ration myself with the black beans (I still have half the pack she gave me in Aug last year) - she will be my supplier :) I'm going to take her up on that! But isn't it hilarious?! Like my other friend Kirsten who always buys me lovely vanilla tea (SUCH a treat!).
This is how I did it. Differs a bit from Shayne's method but I don't like fussing with meat (see above!).
I grilled my sausages in the oven til done, cut them each into 5 little pieces and then started the recipe.
Fry onion and garlic, add sausages. Toss in tomatoes, brown sugar and stir. Add the beans, lentils and chickpeas (I only used kidney beans, remember). Season with salt and pepper, and all the other herbs and spices.
Cook over low heat for 45 mins. Serve with crusty bread.
It was very tasty but a little too salty for me (I don't eat very much salt at all) because I think I went too heavy on all the spices. It's also very bean-heavy. I love legumes but if you don't, then maybe only use 2 cans instead of 3.
It would be perfect for winter - of course I made it last night :) - and we had ours with pita bread.
The kids will have some this week. Remind me to tell you if they eat it.
What have you cooked that was new recently?
Do you have any quick and easy, healthy summer recipes?
PS forgot to take any pics so using an old food pic but I'll do my best to be a proper food blogger next time.