Feed a crowd of 8 tonight, or cook 6 ounces pasta to serve 4 and freeze half the meatball mixture for later. Spoon into whole-wheat hoagie rolls instead of over pasta.
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关于我的美食与养身文件夹： 自己到了美国很多年，最喜欢的菜还是自己的家乡菜----四川菜。自己做的地道川菜也吸引了很多美国朋友。以前很固执，只吃美国人做的菜，也不想学习他们的厨艺。但是在这里住久了也发现其实有些民族的菜也很健康和诱人，但是我最钟爱的是陶瓷炖锅菜，因为这个方法真的很省时间而且个人感觉它最大限度地保留了材料的原汁原味。因此，在我这个文件夹里，我把自己尝试过的新菜谱保存下来，献给自己和喜欢研究英文菜谱的朋友。 由于工作学习太忙，我没有时间把菜谱翻译成中文奉献给那些也许不喜欢读英文但是也喜欢这些美食图片的朋友。担是，对于经常做菜的厨艺高手来说，也许你看一下图片就能得到灵感，创造出适合自己的美食。当然，对于象我这样的，喜欢营养美食的“懒人大厨”，大概看一下关键材料，不用花时间去研究原创作者用了多少材料，也可以随意用相近的食材做出自己喜欢的品味。  菜名： Meatballs {Slow Cooker} Spaghetti and Meatballs in Tomato-Basil Sauce http://www./recipe/spaghetti-meatballs-tomato-basil-sauce
Feed a crowd of 8 tonight, or cook 6 ounces pasta to serve 4 and freeze half the meatball mixture for later. Spoon into whole-wheat hoagie rolls instead of over pasta. Yield:
Serves 8 (serving size: 5 meatballs, about 3/4 cup sauce, and about 3/4 cup pasta) Total time: 1 Hour, 15 Minutes IngredientsSAUCE 1 tablespoon extra-virgin olive oil 1 cup chopped onion 5 garlic cloves, minced 1 1/2 teaspoons dried basil 1/4 cup tomato paste 1/3 cup dry red wine 2 (15-ounce) cans unsalted crushed tomatoes 2 (14.5-ounce) cans unsalted diced tomatoes, undrained 1 tablespoon sugar 1/2 teaspoon kosher salt 1/4 teaspoon black pepper MEATBALLS Cooking spray 2 (1-ounce) slices whole-grain bread 1/2 cup finely chopped onion 1/2 cup chopped fresh flat-leaf parsley, divided 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 1/2 pounds 90% lean ground sirloin 6 ounces sweet Italian sausage, casings removed 3 garlic cloves, minced 2 eggs, lightly beaten 12 ounces uncooked whole-grain spaghetti Preparation1. To prepare sauce, heat a Dutch oven over medium-high heat. Add oil; swirl to coat. Add 1 cup chopped onion, 5 garlic cloves, and basil to pan; cook 4 minutes, stirring frequently. Add tomato paste; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes. Add tomatoes and sugar; bring to a boil. Reduce heat, and simmer 25 minutes or until thickened, stirring occasionally. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. 2. Preheat oven to 450°. 3. To prepare meatballs, coat 2 baking sheets with cooking spray. Tear bread into pieces, and place in the bowl of a food processor; pulse until fine crumbs form. Place breadcrumbs, 1/2 cup chopped onion, 1/3 cup parsley, and next 6 ingredients (through eggs) in a large bowl; stir until combined. Shape into 40 meatballs (about 2 tablespoons each); arrange meatballs on prepared pans. Bake at 450° for 15 minutes. Add meatballs to tomato sauce; simmer 10 minutes, stirring occasionally. Follow freezing instructions, or continue recipe. 4. Cook pasta according to package directions, omitting salt and fat. Drain. Top pasta with meatball mixture. Sprinkle with remaining 3 tablespoons parsley. Tex-Mex Meatballs in Red Chile Sauce http://www./recipe/tex-mex-meatballs-red-chile-sauce Ingredients1 poblano pepper 1 small white onion, coarsely chopped 2 garlic cloves 1/2 cup firmly packed fresh cilantro leaves with tender stems 1/2 cup finely crushed corn chips $ 1/4 cup milk $ 2 large eggs $ 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 pounds ground chuck $ Vegetable cooking spray $ 2 (10-oz.) cans red chile enchilada sauce 2 cups reduced-sodium chicken broth $ 2 -2 1/2 Tbsp. sugar, divided $ 1 cup sour cream $ 1 teaspoon lime zest 2 tablespoons fresh lime juice 6-inch corn tortillas, warmed Toppings: Cotija cheese, radishes, toasted shelled pumpkin seeds (pepitas), cilantro sprigs, avocado, red leaf lettuce Preparation1. Preheat broiler with oven rack 5 inches from heat. Broil poblano pepper on an aluminum foil-lined baking sheet 6 to 8 minutes or until blistered, turning occasionally. Place poblano in a zip-top plastic freezer bag; seal and let stand 10 minutes to loosen skin. Peel poblano; remove and discard stem and seeds. Pulse poblano, onion, garlic, and cilantro in a food processor until finely chopped. 2. Stir together corn chips and milk in a large bowl; let stand about 5 minutes or until chips soften. Stir in eggs, salt, pepper, and poblano mixture. Fold in beef. Shape into 35 (1 1/2-inch) meatballs (about 2 tablespoonfuls each). Place 1 1/2 inches apart on a lightly greased (with cooking spray) rack in an aluminum foil-lined jelly-roll pan. 3. Preheat oven to 400°. Bake 10 to 12 minutes or until browned. Transfer meatballs to a large Dutch oven; add enchilada sauce, chicken broth, and 1 Tbsp. sugar. Bring to a boil over high heat. Reduce heat to medium, and simmer 15 to 20 minutes or until meatballs are cooked through and sauce is slightly thickened, turning meatballs halfway through. 4. Meanwhile, whisk together sour cream, zest, and lime juice in a small bowl. Season with salt, and add desired amount of remaining sugar. Serve meatballs with sour cream mixture, tortillas, and toppings. MAKE IT AHEAD These meatballs freeze beautifully. Bake an extra batch (or two), freeze, and cook as instructed, adding 10 minutes to cooking time. |
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