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Lemon Rosemary Meatballs-Yes, you read that right

15 Jan

Today, a leisurely and frigid Sunday, Scott and I decided to cook up a bunch of homemade food to eat during the week (this is the middle of January after all,  and resolutions for 2012 i.e. eat better, spend less etc are going strong!) While delicious, the result was a rather random cornucopia of dishes, however the main goal is  that  they save well and (hopefully) improve in flavour with time!

Accomplished: big pot of quinoa (me), curried carrot coconut soup (him), butter chicken with yogurt (me), two containers of hummus (him), yogurt dill  salad dressing (me), vegetarian chili (him) and rosemary lemon meatballs (me).

I made a whole whack of these meatballs (makes 30) to put in sauces, sandwiches and the freezer. Since I had a bunch of fresh rosemary sitting around, I decided to research meatball recipes that included it. I came across one from Martha Stewart that I doctored a bit (hers called for a mix of beef and pork).

bowl of ingredients

  • 2 lbs lean ground beef
  • 1 1/2 cups Panko crumbs
  • 2 eggs
  • 2 cloves minced garlic
  • 2 tablespoons minced fresh rosemary
  • 2 tablespoons lemon zest
  • 1 tablespoon fresh lemon juice
  • course ground salt and pepper
  • 2 tablespoons olive oil
Lightly roll and bake on sheet at 350 for 20 minutes or so.

The end result was great. Martha swears that panko creates lighter meatballs than breadcrumbs and I may have to agree. The lemon was the most interesting change, and turned out to be quite subtle, yet fresh.

Snacking the entire length of the afternoon, we ate 3 each and called it a day

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Caribbean Spiced Pork Side Ribs- these are all about the rub

4 Jan

Spice mixture

These bad boys were divine- very flavourful and easy to make. The most time consuming (but fun!) part is assembling the rub- many ingredients but well worth it!

Ingredients for rub: 

    • 2 tablespoons fresh ginger
    • 1/4 tsp cayenne
    • 2 tablespoons brown sugar
    • 1/2 tsp cinnamon
    • 1/4 teaspoon ground clove
    • 1 tsp paprika
    • 1 tsp oregano
    • 2 tsp black pepper
    • 1 tsp salt
    • zest of 1 lime (plus juice)
    • 1 cup OJ

Rub generously with spices and cook covered in the  juice for 1.5 hours at 350 and then uncovered for another 1/2 hour. The rub creates a lovely nuanced crust, at once sweet, gingery, savory, peppery and citrus-y. Ta da! So easy.

I served the ribs  with salad, quinoa and baked sweet potato rounds. I drizzled the potatoes with fresh lime juice and topped with black pepper (sweet potato with lime is a fantastic combo. Try it!

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