There is a restaurant just a block and a half from my apartment called The Meat Ball Shop.
I love the idea of it but I can’t imagine they make their meatballs without either breadcrumbs or cheese (of course, they should given how many people are gluten or dairy free). And so, every day as I walk my dog past the store, I have been thinking longingly of meatballs. I MUST have meatballs!
I first developed this recipe – actually, that is way too formal a concept for what really happened…My friends were coming to visit early one Sunday afternoon. I practically always serve breakfast/brunch and was totally prepared and excited to serve them my Oatmeal Pancakes; but Max, their son, told me he had had pancakes for breakfast that morning. Quickly I had to think what could I make Max? Ah, I had some chopped meat in the fridge and I always have a jar of marinara sauce in the pantry – MEATBALLS. I chopped some onions, threw in some oats, salt, and pepper and formed the meatballs. I put them in a pot with spaghetti sauce et voila – meatballs. They were remarkably good – not too dense with good flavor. That was then, now, I’m “cleaning up” my site and look at this recipe and think…these can easily be paleoized. So here is my recipe for Max’s Really Quick and Easy Gluten-free Dairy-free and Now Paleo Meatballs – enjoy! (more…)
Meatloaf has always been one of my favorite foods in the world – I think that goes back to my days in public school when Thursday was meatloaf day in the cafeteria and really that was the only decent dish they served all week. I would have it with green beans and mashed potatoes and to this day that is one of my go-to comfort combinations – did I mention that I use canned green beans for this memory meal because that’s what they served in the cafeteria – and nowadays I make Colcannon (mashed potatoes with cabbage) to complete the meal. When I am cooking for myself, I make this into 2 smaller loaves and freeze one raw for a future meal. Each little meatloaf makes 2 not-too-large servings so you don’t have to eat meatloaf too many days in a row or can have a single meal with a friend or loved one. Of course if you are a big eater each loaf serves one. (more…)
Sorry about not posting on Friday – I had a really hectic week, but these meatballs are so easy to make and taste so great I’m sure you’ll forgive me for slipping up. This is one of the recipes I made for the 2nd seder last week (oh my goodness, has a whole week flown by already?). When I was told the theme for the seder would be converso (Jews who converted to Christianity but continued to follow Jewish customs) I was determined to create a “hidden” element in the menu as well. This was the recipe I came up with; it was inspired by a recipe in “A Drizzle of Honey: The Life and Recipes of Spain’s Secret Jews” by David M Gitlitz and Linda Kay Davidson. I served them as written as an appetizer (1 meatball per serving) with a salad but you can serve 3 or 4 as an entree. You can also make them smaller and serve them as cocktail meatballs. In that case I would use only 1/2 date or 1/4 apricot in the center. I used dates as my filling for the seder, but when I retested and tried the apricots I liked them even better. You could probably use any variety of dried fruits or a whole assortment for the center surprise.
Oh yes, in addition to making 2 seders and a kosher for Passover meal for the lunch program I have been a little tied up with this or should I say him:
This is my newest family member the day I first saw him at the adoption event. He was found in an abandoned building in Harlem. He’s 10 weeks old and his name is…that’s a good question. I always give my pets food names and the current front runner is Remy Martin, but still in the running is Benjy Hana, Eggs Bennydict, Harrycot Verte, CamenBert, Schnapps. I’m accepting all suggestions.
This is his first day in his new home. And what does Bella think of all this?
She thinks this is the best toy EVER!!! He thinks she’s just kind of annoying. He knows no fear considering she weighs 10 times as much as he does. (more…)
Have I mentioned winter is my favorite season? True…but, even I am getting a little tired of 20 degrees with a windchill of 7. It occurs to me I can’t be the only one feeling this way, so…Chili for the chilly weather. This one is filling and satisfying, easy to make, only cooks 15 minutes, and freezes well so if you want to make a double batch just to have some on hand go right ahead.
I loved this chili just as it is – I didn’t top it with anything although I do give suggestions for toppings in the recipe. I have found that dairy-free sour cream is okay on chili or other strongly flavored dishes, so if you yearn for the creaminess, that’s not a bad option. And, if you are interested, I do occasionally use Daiya pepperjack or cheddar shreds for that cheesy taste.
For those of you who can’t imagine chili without beans, feel free to thrown in a cup of cooked beans when you add the salsa – you may want to add just a few tablespoons of water with them.