Tag: tomatoes

Bored with dinner? End your ‘saffron’ with something totally different

Post author By Lindsey Young
Post date September 5, 2024

Moroccan lamb meatballs are made with an earthy, spicy mix of herbs and spices and served doused in a delicious tomato sauce that pairs perfectly with couscous and some plain Greek yogurt on the side.

For a couple months now, every time I open the pantry, I glance at this tiny canister of saffron I managed to buy on an extreme clearance.

The Britannica Encyclopedia explains that saffron is the most expensive herb because it has to be hand harvested from the tiny stigmas in the center of a particular crocus flower. It goes on to say that if you wanted to have a whole pound of saffron, you’d end up harvesting from about 75,000 flowers.

So I’ve also been slightly terrified of trying any of my small bunch of saffron in a recipe that doesn’t hold up.

I finally took the plunge, though, thanks to finding another generally expensive ingredient on sale: ground lamb. And boy, oh, boy, was it good.

Now, let me preface this recipe by saying that you don’t have to include saffron in it. It’s just a little flavor enhancer, but it’s not critical. I would be sure to use the lamb, though. It paired so beautifully with the spices and sauce, I just couldn’t imagine doing it any other way.

The recipe I tried comes from the blog “Moorlands Eater.” You can find the original post at https://moorlandseater.com/moroccan-lamb-meatballs-in-spicy-tomato-sauce/. I added extra garlic, lamb and a few other ingredients in my version.

Moroccan Lamb Meatballs

Moroccan lamb meatballs are made with an earthy, spicy mix of herbs and spices and served doused in a delicious tomato sauce that pairs perfectly with couscous and some plain Greek yogurt on the side.

Course Main Course

Cuisine Moroccan

Keyword allspice, cinnamon, coriander, cumin, diced tomatoes, fresh garlic, ginger, ground lamb, honey, minced garlic, minced lamb, onion, paprika, red pepper flakes, saffron, spicy, tomato puree, tomatoes, turmeric

Ingredients

Spice Mix Ingredients

3 teaspoons cumin
2 teaspoons ground coriander
2 teaspoons cinnamon
2 teaspoons ginger
2 teaspoons paprika
1 teaspoon turmeric
1 teaspoon allspice
1 teaspoon red pepper flakes

Meatball Ingredients

1 pound ground/minced lamb
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon olive oil

Tomato Sauce Ingredients

1 medium onion diced (I used yellow)
8 to 10 cloves garlic minced
14.5 ounce can diced tomatoes
a small pinch of saffron strands soaked in 1 tablespoon warm water
1 tablespoon tomato puree
1 teaspoon honey
2 teaspoon ground coriander
salt and pepper to taste

Instructions

Combine all the ingredients for the spice mix in a bowl, stir it well, and set it aside.
For the meatballs, add the lamb to a mixing bowl along with about one-third of the spice mixture, salt and pepper. Mix well with a spoon or your hands until everything is well incorporated.
Roll the lamb into about one-inch balls.
In a large skillet with a lid, heat the olive oil over medium heat. Add the meatballs, in batches, and brown on all sides (don’t worry if they’re cooked through yet). Once they’re browned, remove them from the pan and place them to the side on a plate.
Start building the sauce by adding the onions to the skillet, sauteing until they are cooked through. Add in the garlic. Let it saute for one to two minutes or until lightly browned and fragrant.
Add the rest of the spice mixture, and saute for a couple minutes, letting it soak up any remaining oil or juices in the pan.
Add the diced tomatoes. Pour three-fourths cup of water into the empty can, and swirl it around to catch any remaining juices, and then pour that into the skillet, too. Also add in the saffron/water mixture, tomato puree, honey, coriander, salt and pepper. Stir well to combine.
Raise the heat a bit to bring the mixture to a boil, and then reduce the heat to low. Simmer the sauce without a lid on the pan for 10 minutes.
Put the meatballs into the pan, stirring them to make sure they’re coated in the sauce. Add the lid and simmer for another 10 minutes or until the meatballs are cooked through. (Lamb should be cooked to 160 degrees. Be careful not to go far past that. It can dry out very quickly.)
Remove the skillet from the heat and serve immediately. We had ours with couscous with peas and a big dollop of plain Greek yogurt.

These were absolutely delicious, and it reheated well as leftovers, too. This is definitely a spicy dish, but it’s not overly scary, and if you serve it with some yogurt, not only do the flavors meld really well, but it also helps cool your tongue a bit.

This was earthy and full of great spices, many of which I don’t get to use off my spice rack very often.

Plus, the added bonus was I finally got to use my saffron, which made me feel quite fancy, to say the least. Now I just have to figure out how I will use the rest of it.

This piece first appeared in print Sept. 5, 2024.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Appetizer Side Dish Snack

Bruschetta a nice slice of delicious summer living

Post author By Lindsey Young
Post date August 1, 2024

Bruschetta is a great summer appetizer, featuring tons of fresh flavors, from ripe tomatoes to bright basil and bursts of garlic.

While planning a snack menu for a recent get-together at our office, I decided the summer heat dictated some nice, cool appetizers.

After settling on some dips to go with crackers, I decided I wanted something summery and full of fresh garden vegetable flavors, so I began researching bruschetta. According to “The International Kitchen” website, the dish, featuring toasted rounds of bread, was introduced in ancient Rome, where laborers were fed day-old bread.

Also, for the record, the dish I made technically isn’t bruschetta, since I opted not to toast my bread (it was just so hot that day), but I’m going to say it was a win anyway, especially because it featured lots of beautiful tomatoes, fresh basil and tons of garlic.

The recipe I used is from the website “Delish” from a post by Makinze Gore. You can find the original post at https://www.delish.com/cooking/recipe-ideas/a27409128/best-bruschetta-tomato-recipe/. I added extra garlic and pepper in my version.

Bruschetta

Bruschetta is a great summer appetizer, featuring tons of fresh flavors, from ripe tomatoes to bright basil and bursts of garlic.

Course Appetizer

Cuisine Italian

Keyword baguette, balsamic vinegar, easy snack, fresh basil, fresh garlic, red pepper flakes, snack table, summer, tomatoes

Ingredients

1/4 cup extra virgin olive oil
6 to 8 cloves garlic minced or thinly sliced
4 large tomatoes diced
1/4 cup fresh basil chopped thinly
2 tablespoons balsamic vinegar
a healthy pinch of red pepper flakes
salt and pepper to taste
1 large baguette cut in one-quarter-inch slices

Instructions

Heat the olive oil in a small skillet over medium-low heat. Add the garlic and saute, stirring regularly, for two or three minutes until the garlic is lightly browned and fragrant. Remove the skillet from the heat, and set it aside to cool.
Place a colander over a bowl to catch liquid, and add the diced tomatoes to the colander. Add about one-half teaspoon of salt to the tomatoes and stir to combine.
Let the tomatoes sit for at least five minutes so that they release some of their juices.
In a mixing bowl, combine the tomatoes, basil, balsamic vinegar, red pepper flakes, salt and pepper and stir gently. Stir in the garlic and oil, and then cover the bowl with a lid or plastic wrap.
Let the mixture marinate in the refrigerator for at least 30 minutes or overnight.
Serve the mixture with the sliced baguette. You can lightly oil or butter the slices and set them under the broiler in your oven for a few moments to lightly toast them, or just serve them as is.

This was fresh and delicious. Don’t let the red pepper flakes scare you (although you could leave them out). They really just enhance the flavors and don’t make the dish spicy. Also, the balsamic vinegar was completely on point. Don’t skip it.

It was nice to have a cold, tasty appetizer to share with guests at our get-together. As a bonus, the leftovers lasted well in the fridge for a few days, giving us time to enjoy it even more.

Plus, it’s always nice this time of year to enjoy a delicious appetizer that doesn’t require too much added heat to create.

This piece first appeared in print on Aug. 1, 2024.

Tags baguette, balsamic vinegar, easy snack, fresh basil, fresh garlic, Italian, red pepper flakes, snack table, summer, tomatoes

Crockpot Main Dish

These tacos must ‘birria’ your next new dinner recipe

Post author By Lindsey Young
Post date December 8, 2022

The process of making birria tacos is simplified a bit with the use of a crockpot for this recipe, but all the rich flavors are still there to enjoy.

A few months ago, I was introduced to the deliciousness that is birria.

Birria, according to the “My Latin Table” website, is a Mexican dish that traditionally uses lamb but is often made with beef, too. The article goes on to note that it can be eaten as a soup or made into tacos.

The reason birria is so delicious is that, as the meat cooks, it creates a delicious stock that is served as either base of the soup or as a side for dipping the tacos. Between the spices, reconstituted dried chile peppers and beef, you almost want to pour yourself a glass and drink it. (But I didn’t do that. Because that’s weird.)

After trying birria at an amazing Mexican restaurant, I decided I wanted to give the recipe a try myself. Being short on time, though, I opted for a slightly less-than-authentic version that relies on a crockpot. Either way, this turned out absolutely amazing. I was so sad when the final container of leftovers exited our refrigerator.

This recipe comes from Nicki Mejia. You can find her on Instagram under “tastewithnicki.” I added extra seasonings and changed the directions slightly in my version.

Birria Tacos

The process of making birria tacos is simplified a bit with the use of a crockpot for this recipe, but all the rich flavors are still there to enjoy.

Course Main Course

Cuisine Mexican

Keyword adobo, all spice, allspice, bay leaves, beef, beef roast, chiles de arbol, chili powder, consomme, corn tortillas, crockpot, cumin, garlic, garlic powder, guajillo peppers, Monterrey jack cheese, oregano, slow cooker, tacos, thyme, tomatoes, yellow onion

Ingredients

2 pounds beef roast
1 small yellow onion diced
8 cloves garlic minced
3 bay leaves
1/2 tablespoon salt
1/2 tablespoon pepper
4 teaspoons chili powder
4 teaspoons cumin
2 teaspoons adobo
2 teaspoons oregano
1 teaspoon thyme
1 teaspoon all spice
1 tablespoon garlic powder
16 ounces beef broth or stock
6 dried guajillo chiles
3 dried chiles de arbol
1 half large tomato
Monterrey jack cheese shredded (for serving)
Corn tortillas for serving

Instructions

Combine the roast, onion, garlic, bay leaves, salt, pepper, chili powder, cumin, adobo, oregano, thyme, all spice and garlic powder in your crockpot. Pour the beef broth over top of everything in the pot.
To prepare the chiles, pull the stem off of each one and shake out as many seeds as you can.
Add the chiles to a medium-sized pot and cover them with water. Bring the mixture to a boil and boil for about five minutes or until the chiles are soft. (Do not get rid of the water you boiled the chiles in!)
Add the softened chiles, tomato and about one cup of the boiling liquid to a blender or food processor and blend until the mixture is smooth.
Pour the chiles mixture into your crockpot. If the liquid isn’t covering the ingredients in the crockpot, add more of the boiling liquid until it is.
Cook for eight hours on low or four hours on high.
When the roast is done, shred it with a couple forks.
To make the tacos, heat a large skillet over medium heat. Spray it lightly with cooking oil. Dip a corn tortilla in the stock. Place it in the hot skillet and sprinkle on one to two tablespoons cheese. Put a large spoonful of the meat mixture onto half of the tortilla and carefully fold it over. When the tortilla is browned to your liking, gently flip the taco over to brown the other side. When it is done, transfer the taco to a warm plate.
Continue until you have as many tacos as you want to serve for your meal. Serve the tacos sprinkled with a little extra cheese and alongside a small bowl of the stock for dipping.
Refrigerate any leftovers.

Like I said, the flavor of these tacos is absolutely phenomenal. They weren’t at all spicy, but you could easily kick them up a notch with some salsa. Birria is also traditionally served with fresh diced onions and cilantro, if you want to add some color.

The trick for the leftovers is to wait to put the actual tacos together until you’re ready to eat them rather than assembling 100 percent of them right away and storing them in the fridge. They assemble just as easily as leftovers as they do the first time.

And if you are having any trouble finding the dried chiles mentioned in the recipe, try looking in the Hispanic foods section of your local grocery store. They’re normally sold in big plastic bags in that area.

Despite looking complicated, birria tacos were actually very simple to make, and they bring a little bit of a wow factor to the dinner table. Put this one on your list for your next taco night this winter.

This piece first appeared in print on Dec. 8, 2022.

Crockpot Main Dish

There are ‘polenta’ of options for this pork dish

Post author By Lindsey Young
Post date October 21, 2021

Slow-cooked pork ragu is served over a creamy polenta to create a delicious, warm dinner with tons of flavor.

It’s amazing how much variety we have at our fingertips at our local grocery stores.

There are so many options and ingredients that you’d think no one could ever miss out on finding something they wanted, but as is sometimes the case, I hit a brick wall with this week’s recipe.

I’ve been eyeing this recipe for a pork ragu served over creamy polenta, but when I looked at our grocery store, the only polenta I could get was the pre-made kind that definitely isn’t creamy.

So I turned to the Internet to find a solution. Surely there had to be a locally available ingredient I could use to make creamy polenta.

Of course, someone had the solution: coarse grind cornmeal. And I figured out that Bob’s Red Mill makes just such a product, and it was available right here! The website I found claimed that you just used coarse grind cornmeal the same way you use polenta, so I immediately bought a bag.

And it worked…sort of. If you can’t find actual polenta like I couldn’t, here’s my advice: buy the coarse grind cornmeal, but double the amount of it rather than substituting it one-to-one with the polenta.

I was so ready to eat when I took the lid off my pot of polenta and realized it was more in the “soupy” category than the “creamy” one. So, if you decide to make the swap, I highly encourage you to use three cups coarse cornmeal so you can get dinner on the table on time.

This comes from the blog “White Plate, Blank Slate.” You can find the original at http://whiteplateblankslate.com/pork-ragu-with-creamy-polenta. I modified the recipe by changing up the spices a bit and by using a crockpot instead of the stovetop for the bulk of the cook time.

Pork Ragu over Creamy Polenta

Slow-cooked pork ragu is served over a creamy polenta to create a delicious, warm dinner with tons of flavor.

Course Main Course

Keyword asparagus, bay leaves, creamy polenta, crockpot, crushed tomatoes, garlic, parmesan, pork butt, pork shoulder, rosemary, thyme

Ingredients

Ragu Ingredients

3 pounds boneless pork shoulder
salt and pepper to taste
1 tablespoon canola oil
1 yellow onion diced
6-8 cloves garlic minced
3 tablespoons tomato paste
1/2 cup red wine I used a Cabernet-savignon
28 ounces whole peeled tomatoes
3 teaspoons dried thyme
2 teaspoons dried rosemary
2 bay leaves

Creamy Polenta Ingredients

2 cups milk I used skim
4 cups chicken stock or broth
1 1/2 cups coarse polenta or 3 cups coarse grind cornmeal
2 tablespoons butter
1/2 cup parmesan grated, plus more for serving
salt and pepper to taste

Instructions

Cut any excess fat off of the pork shoulder and then cut it into three large pieces. Season them with salt and pepper.
Heat the canola oil over medium heat in a stock pot or Dutch oven and saute, turning each piece to evenly brown each side.
Remove the pork from the pot and place in a large crockpot and drain off any accumulated fat.
Add the onions to the pot and saute until they are soft. Stir in the garlic and tomato paste and saute for about five minutes. Pour in the wine and scrape the bottom of the pot to deglaze it. Cook for another five minutes and then add the tomatoes, thyme, rosemary and bay leaves, smashing the tomatoes as you stir.
Add the mixture, along with two cups of water, to the pork in the crockpot. Cook for two and one-half to three hours on high or five to six hours on low.
When the pork is done, shred it with two forks, and stir it back into the sauce, adding salt and pepper to taste and removing the bay leaves.
For the polenta, add the milk and chicken stock to a stock pot or Dutch oven and bring to a very low boil. Add the polenta or corn meal, whisking constantly as you add it. Once the polenta is well-combined, place a lid on the pot and remove it from heat. Don’t open it again until 20 minutes have elapsed.
Remove the lid and add the butter and parmesan cheese, whisking until everything is well combined. Add salt and pepper to taste.
Serve the ragu over top of the polenta in bowls, topping with a bit more parmesan.

This was so, so good, and it made a ton of food. We’ve been enjoying lots of leftovers over the past week, and the ragu would be great as a freezer meal, as well.

I’m sure plenty of polenta purists would say that I didn’t really come up with a worthy substitute, but I’d say that being able to swipe my credit card locally instead of online made it worth it. Plus, it was darn delicious, so polenta or not, this recipe earned an A-plus in my book.

This piece first appeared in print on Oct. 21, 2021.

Tags bay leaves, creamy polenta, garlic, onion, parmesan, pork butt, pork shoulder, rosemary, thyme, tomatoes

Main Dish

This Greek pasta dish ‘itsio’ good, you have to try it

Post author By Lindsey Young
Post date September 9, 2021

Pastitsio is a pasta dish that incorporates two different kinds of meat in a tomato sauce with warm spices and a delicious bechamel sauce on top.

It’s not often I can stump Joey with a recipe.

He’s the king of the spice cabinet and my go to when I know a recipe needs “something,” but I can’t quite put my finger on it.

So when I managed to completely confuse him this week, I was a little proud of myself. Well, I was actually proud of TV chef Ina Garten, but who’s counting?

The dish I put in front of my husband? A delicious, tomato-y pasta. The secret ingredient? Cinnamon.

Now, I know that sounds insane, but trust me when I say it gave this dish a deep, fall-like flavor profile that made it tough not to want seconds, and it is definitely worth a try, although I will warn you this is not a quick recipe. Be ready to have a couple hours to blow on creating this amazing dish.

While this week’s recipe is Garten’s creation, I found it on the blog “Vodka and Biscuits.” You can find the original post at http://www.vodkaandbiscuits.com/2016/10/07/ina-gartens-pastitsio/. I added extra garlic, oregano and thyme and used pork in my version.

Pastitsio

Pastitsio is a pasta dish that incorporates two different kinds of meat in a tomato sauce with warm spices and a delicious bechamel sauce on top.

Course Main Course

Cuisine Greek

Keyword cinnamon, dry red wine, garlic, ground beef, ground pork, oregano, parmesan, thyme, tomatoes, yellow onion

Ingredients

Meat Sauce Ingredients

1 large yellow onion diced
1 pound ground beef
1 pound pork
1/2 cup dry red wine I used pinot noir
6 to 8 cloves garlic minced
1 tablespoon cinnamon
2 teaspoons oregano
2 teaspoons thyme
1/8 teaspoon cayenne pepper
28- ounce can whole peeled tomatoes
2 teaspoons salt
2 teaspoons pepper

Bechamel Ingredients

4 tablespoons butter
1/4 cup flour
2 1/2 cups milk I used skim
1/4 teaspoon nutmeg
1 teaspoon salt
1 teaspoon pepper
1 1/2 cups grated parmesan divided
5.3- ounce container plain fat-free Greek yogurt
3/4 pound tubular pasta I used penne

Instructions

In a large pot or deep skillet, cook the onion, ground beef and pork (crumbling the meat as you go) until the meat is cooked through and the onions are soft. Drain any excess fat from the pan.
Stir in the wine and saute until it is absorbed into the mixture. Add the garlic, cinnamon, oregano, thyme and cayenne and saute another two minutes. Add the tomatoes and their juices, along with the salt and pepper. Simmer for about 30 minutes, stirring regularly and squishing the tomatoes so that they break down into a sauce.
After the sauce has been simmering around 15 minutes, preheat the oven to 350 degrees.
For the bechamel, start by melting the butter over medium heat in a sauce pan. Once it is melted, stir in the flour and cook for about two minutes. Whisk in the milk and continue stirring constantly, raising the heat to bring the mixture to a low simmer (just below boiling).
Continue stirring until the mixture thickens and coats the back of a spoon. Stir in the nutmeg, salt, pepper and 3/4 cup of the grated parmesan. Once the cheese melts, remove the mixture from the heat and stir in the Greek yogurt.
While your bechamel comes together, boil your pasta according to package directions to al dente. After draining, mix it into the tomato sauce.
Now it’s time for assembly. In a deep nine-by-13-inch pan, spread the tomato/pasta mixture evenly. Drizzle the bechamel over the top, and then finish off with the rest of the grated parmesan. Bake for about 40 to 45 minutes or until the top is browned and the mixture is bubbly.
Serve with some crusty bread.

This does take quite awhile to come together, but it makes plenty for a big family meal, and it got rave reviews at our table. It also reheated great for leftovers.

It may have a few surprising ingredients, but it was still a home run for dinner at our house.

Plus, if you have a spices expert, it might be fun to play your own version of “stump the chump.” Even if they lose, they’ll still win with a great meal.

This piece first appeared in print on Sept. 9, 2021.

Tags casserole, cinnamon, dry red wine, garlic, Greek, ground beef, ground pork, oregano, parmesan, pasta, thyme, tomatoes, yellow onion

Main Dish

Explore new ‘pasta’bilities with avocados

Post author By Lindsey Young
Post date June 24, 2021

Spinach avocado pasta is a great summer dish with lots of fresh flavors, including some roasted tomatoes on top.

There’s a running joke that the people in my generation, Millennials, are completely obsessed with avocados.

In our house, we fit the stereotype, although we rarely eat them on toast. The truth is, avocados are more popular with our generation, because it was in the late 1990s that trade restrictions started to ease for avocados to be imported into the United States and Canada, and a 2015 Super Bowl ad then made Americans start flocking to get their “avocados from Mexico.” (Did you sing the jingle in your head when you read it?)

According to the Canadian restaurant chain Quesada on its website, 90% of the avocados eaten in the United States come from Mexico, whereas past generations had to settle for the shortened growing season in California.

Basically, we now have access to fresh avocados year-round, and they’re cheaper than before, too, so Millennials just happened to be at the exact right time in American history to enjoy the creamy, green fruits. I decided to use avocados in a little different application this week that is absolutely perfect for summer—as a pasta sauce ingredient.

I found this recipe on the blog “Healthy Fitness Meals.” You can find the original post at https://healthyfitnessmeals.com/spinach-and-avocado-pasta-recipe/. I changed up some ingredients, added others, and chose to saute the tomatoes instead of incorporating them raw, like the original author did.

Spinach Avocado Pasta

Spinach avocado pasta is a great summer dish with lots of fresh flavors, including some roasted tomatoes on top.

Course Main Course

Keyword avocado, spaghetti, spinach, tomatoes, vegetarian

Ingredients

10 ounces spaghetti
2 tablespoons olive oil divided
1 pint cherry or grape tomatoes halved, if large
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried oregano
1 large ripe avocado, peeled and pitted
1 cup fresh spinach leaves
4 to 6 cloves garlic minced
salt and pepper to taste

Instructions

Boil the pasta according to the package directions, and reserve about 1/4-cup of the pasta water before draining it.
While the pasta is cooking, heat one tablespoon of olive oil in a skillet over medium heat. Add the tomatoes, basil, parsley and oregano and stir to coat the tomatoes with oil. Saute the tomatoes, stirring regularly, until they start to burst or give up their juices, then remove them from the heat.
Meanwhile, add the avocado, spinach, garlic, one tablespoon olive oil, salt and pepper to a food processor or blender and process until smooth, adding some of the pasta water, one tablespoon at a time, until the sauce is smooth and to your preferred consistency. Taste it and add more salt and pepper, if desired.
Stir the pasta and sauce together until it is well coated, and then serve, topping each scoop with some of the cherry tomatoes, along with the juices from the pan.

I have to admit, eating avocados, whose taste I generally associate with flavors like cumin and red pepper, along with Italian spices was a bit weird, but I really liked it.

It was fresh and light and perfect for a summer meal. If you did want to make it heavier, serving this with some grilled chicken would be fantastic, too.

And even if it was a little cliché for a 30-something to make an avocado dish, I’ll be easily ignoring any snickering. Those earlier generations just didn’t know what they were missing.

This piece first appeared in print on June 24, 2021.

Tags avocado, fresh spinach, pasta, tomatoes

Main Dish Uncategorized

Recipe proves you don’t know ‘lentil’ you try

Post author By Lindsey Young
Post date August 6, 2020

Lentil meatballs in curry sauce is a delicious meatless meal with a rich sauce and lots of great, rustic flavors.

Well, I did it to myself again. I noticed a lonely bag of 60-cent lentils sitting at my local grocery store, and I decided to bring them home and figure out what to make with them.

I mean, 60 cents? Who can resist such a bargain?

I’ve only made lentils once before, for a soup, so I’m not sure why I thought it was a good idea to buy more, but then, of course, I doubled down and chose what appeared to be a pretty involved recipe to use them in.

But let me tell you what: it was so worth it. This was so delicious, so if you’re ready to undertake a cooking adventure with me, I’d encourage you to give this a shot.

The recipe I tried comes from a blog named after its author, “Bianca Zapatka.” You can find the original post at https://biancazapatka.com/en/lentil-meatballs-curry-sauce/. I added some more spices to my version.

Lentil Meatballs in Curry Sauce

Lentil meatballs in curry sauce is a delicious meatless meal with a rich sauce and lots of great, rustic flavors.

Course Main Course

Cuisine Indian

Keyword coconut milk, curry, gingerbread, lentils, meatless, red bell pepper, sun-dried tomatoes, vegan

Ingredients

Meatball Ingredients

1 cup dried lentils
1 tablespoon olive oil
1 medium yellow onion diced
6 to 8 cloves garlic minced
2 teaspoons curry powder
1 tablespoon soy sauce
2 teaspoons dried coriander
2 teaspoons dried parsley
salt and pepper to taste
4 tablespoons dried breadcrumbs

Curry Sauce Ingredients

1 tablespoon coconut oil or use olive oil
1 medium yellow onion diced
1 red bell pepper diced
6 to 8 cloves garlic minced
1 teaspoon fresh ginger grated (or sub 1/4 teaspoon dried ginger)
2 teaspoons cumin
4 teaspoons curry powder
3 large tomatoes diced
1 cup water
1 cup full-fat coconut milk
salt and pepper to taste
1 to 2 teaspoons red chili flakes

Instructions

Cook the lentils according to package directions. (Don’t worry if they get a little mushy—you’re going to process them anyway.)
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
For the meatballs, heat the olive oil in a skillet over medium heat. Cook the onion until it’s soft, and then add the garlic and remove the skillet from the heat when it browns slightly.
Add all of the meatball ingredients to a food processor or blender and process to a coarse consistency. There will probably still be some whole lentils in there, and that’s perfectly fine. Taste the filling and add any more spices, if necessary.
If the mixture is too wet to hold together, add more breadcrumbs until it reaches a consistency where it will. Set the mixture aside for about 10 minutes to let it cool down before handling it.
Have a bowl of water handy and shape the mixture with wet hands into about one-inch balls and place them on the prepared baking sheet. They can be fairly crowded but not touching. Brush them with some additional olive oil and bake for 30 minutes, turning them halfway through.
While the meatballs cook, start on the curry sauce. Using the same skillet as before, heat the coconut oil over medium heat and add the onion and bell pepper. Cook them until soft.
Add the garlic, ginger, cumin and curry powder, and stir to combine. Once the garlic is slightly browned, add the tomatoes, water, coconut milk, salt and chili flakes.
Bring the mixture to a boil and then reduce the heat. Place a lid on the skillet and let it cook for about 10 to 15 minutes.
Transfer the sauce to a blender or food processor and blend until it’s smooth. Pour the sauce back into the skillet and let it cook for a few minutes to thicken a bit, and taste it to see if it needs more seasoning.
When the meatballs are finished, drop them into the skillet with the curry sauce and then serve over cooked rice with some pita or naan bread on the side.

I added quite a bit more spice to my version, because I like spicy curry sauce. If you’re more in the mild camp, I’d encourage you to look up the original recipe and follow those amounts a bit more closely.

This was such a great meatless meal, because you honestly don’t notice that there isn’t meat in it. The “meatballs” aren’t meat-like in consistency at all, but they have great flavor. They’re a bit like a soft hushpuppy.

And while Joey was pretty skeptical watching me cook my lentils, he was totally on board once dinner finally hit the table. My forays into discount shopping sometimes freak him out a bit.

But now I still have half a bag of lentils to try to use. We’ll have to see what I come up with next.

This piece first appeared in print on Aug. 6, 2020.

Tags coconut milk, curry, ginger, lentils, meatless, onion, red bell pepper, spicy, tomatoes, vegan, vegetarian

Main Dish Salad Side Dish

Making a cold version of tacos isn’t mission im’pasta’ble

Post author By Lindsey Young
Post date June 25, 2020

Taco pasta salad has lots of taco flavors—from fresh spinach and tomatoes to cheese and salsa—while being versatile enough to be served cold, warm or hot.

I was unloading some groceries a few evenings ago, and Joey came to inspect what I was pulling out of the bags.

Noting that there was a salsa I don’t normally buy, a container of tomatoes and a box of pasta, he immediately asked what new recipe I was trying for dinner.

After being the guinea pig for this column for eight years, he knows an experiment when he sees one.

“It’s a pasta salad,” I told him.

His eyebrows raised. The word “salad” generally comes with things he hates—mostly raw onions and mayonnaise.

“No. This is a taco pasta salad,” I quickly amended.

His eyebrows did not go down. He was not convinced, but he said he’d trust me on this one and waited, eying me suspiciously from the dining room, while I put together my new concoction.

I found this idea when I was looking for a good summer dinner dish, and this recipe is actually a combination of two others, one from Beth Pierce over at “Small Town Woman” and another from Rebekah Garcia at “Amanda’s Cookin’.” And then I added in my own ideas to make one, delicious pasta salad. You can find the two inspiration recipes at https://www.smalltownwoman.com/easy-taco-pasta-salad/ and https://amandascookin.com/taco-pasta-salad/.

Taco Pasta Salad

Taco pasta salad has lots of taco flavors—from fresh spinach and tomatoes to cheese and salsa—while being versatile enough to be served cold, warm or hot.

Course Main Course, Salad

Keyword cheese, ground beef, pasta, salsa, summer, tacos, tomatoes

Ingredients

8 ounces rotini pasta or another small pasta, like macaroni
1 pound ground beef
10 ounces grape or cherry tomatoes halved
2 tablespoons taco seasoning
salt and pepper to taste
4 ounces sharp cheddar cut into 1/2-inch cubes
4 ounces pepper jack cut into 1/2-inch cubes
15 ounces black beans drained and rinsed
1 cup loosely packed fresh spinach leaves cut into ribbons
10-14 ounces mild guacamole salsa or your favorite kind

Instructions

Cook the pasta according to package directions, drain it, rinse it, and set it aside.
In a saute pan, cook the ground beef over medium heat until it is cooked through, breaking it apart as you go. Thoroughly drain all the grease from the pan.
Add the halved tomatoes to the hamburger, stirring regularly, until they begin to release their juices slightly—about three to five minutes—and stir in the taco seasoning and salt and pepper. Once the seasonings are well combined with the meat and tomatoes, remove the mixture from heat and let it cool a bit as you prepare your other ingredients.
In a large serving bowl, combine the pasta, beef mixture, cheese cubes, beans and spinach, along with about 10 ounces of salsa. Stir until the salsa coats everything well, and give it a taste. If it seems too dry or needs more flavor, add more salsa until you get your desired consistency and flavor.
Serve immediately at room temperature, serve cold out of the fridge, or heat the mixture in the microwave to serve warm.

On our initial eating of this, we had it at about room temperature—basically the temperature it was when I finally finished mixing it all together.

For leftovers, I ate it cold and loved it. Joey warmed his up and also thought it was pretty good. It would also be delicious to serve it with some avocado cubed up in it, but I think that might be best for serving it cold or room temperature rather than heating it up.

I don’t think I totally sold Joey on the notion of taco pasta salad, but I’m going to vouch for it being pretty darn good. It had some great taco flavor but was also a cool, summer dish, which was really nice for a hot day.

I also thought this would be a nice one to use for a barbecue or picnic, since it doesn’t matter too much if the dish stays cold or gets warm.

I probably should be a little insulted that Joey doesn’t fully trust me after all of these years, but after some of my recipe fails throughout our relationship, I can’t say that I blame him. I think I’d be inspecting any grocery bags coming into the house, too.

This piece first appeared in print on June 25, 2020.

Tags cheese, fresh spinach, pasta, salad, salsa, summer, taco, tomatoes

Appetizer Main Dish Side Dish

Mushrooms are easy ‘caprese’ for dinner

Post author By Lindsey Young
Post date October 24, 2019

Caprese portabella mushrooms take the flavors of a caprese salad and presents them in a warm, pretty side dish.

On our honeymoon, Joey and I visited a great Italian restaurant in New York City. It was the most expensive meal of our vacation, with us spending a generous gift from a family member that was earmarked for just that purpose.

The place wasn’t all that fancy to look at, but when your waiter is so quintessentially Italian that he’s singing along with the opera music playing in the background, you know you’re about to experience something authentic.

We ordered a bottle of wine, and our waiter suggested an appetizer of some fresh mozzarella that was flown in from Italy the day before, so we decided to go for it.

He plopped a plate in front of us with a giant mound of mozzarella, garnished with fresh basil and tomatoes—and we had no idea how to eat it.

This week, we again enjoyed that flavor combination with a slightly less intimidating side dish, and it was delicious. I will admit this is on the pricier end of recipes from what I normally suggest, but if you’re looking for something special—or you find a good sale—keep this one in your recipe box.

This recipe comes from the blog “Fat Girl Happy.” You can find it at https://www.fatgirlhappy.com/caprese-portabella-mushroom-recipe/. The only difference we made was leaving out the suggestion of balsamic vinegar, and I put amounts to the ingredients.

Caprese Portabella Mushrooms

Caprese portabella mushrooms take the flavors of a caprese salad and presents them in a warm, pretty side dish.

Course Main Course, Side Dish

Cuisine Italian

Keyword basil, caprese, mozzarella, mushrooms, portabella, tomatoes

Ingredients

5-6 portabella mushroom caps about two-inches in diameter
Extra virgin olive oil
salt and pepper to taste
8 ounces fresh whole-milk mozzarella
about 5 ounces grape tomatoes
about 1/2-ounce fresh basil leaves

Instructions

Preheat the oven to 350 degrees.
Line a rimmed sheet pan with aluminum foil for easy cleanup and lightly spray it with cooking spray.
Scoop out the insides of each mushroom cap and arrange them, with the insides facing up, on the cooking sheet.
Lightly drizzle the mushroom caps with olive oil and sprinkle with some salt and pepper.
Slice the mozzarella into equal slices—one slice for each mushroom cap—and place one slice into each.
Slice the grape tomatoes in half and place four to five halves on top of the cheese.
Bake for 15 minutes. (You may want to drain the sheet pan if there’s too much liquid on the pan, but we didn’t bother draining ours, and they were fine.)
Turn the broiler on high for one to three minutes or until the cheese starts to brown slightly.
Remove from the oven and top with the fresh basil and a little more olive oil and salt and pepper and serve while they’re nice and hot.

These were heavenly. We ate them as a side dish to some expertly prepared chicken breasts Joey made for us. It was a great dinner.

As for our Italian meal in New York, Joey and I discreetly glanced around at neighboring tables to see how we should dig into our mozzarella appetizer. Everyone else had opted to dive in with forks, so we did, too.

It was really good, although it was way more fresh cheese than the two of us could handle in one sitting, with entrees on the way as well.

That restaurant was one of the highlights of our trip, and we reminisced about it while we enjoyed our portabellas the other night. We’re no substitute for an Italian chef, but we certainly didn’t go hungry.

This piece first appeared in print on Oct. 24, 2019.

Tags basil, caprese, Italian, mushrooms, portabella, tomatoes

Salad Side Dish

Make garlic pasta salad to be the ‘roast’ of the town

Post author By Lindsey Young
Post date June 14, 2018

Roasted garlic pasta salad has some amazing flavors that meld into the perfect summer side dish.

A few weekends ago, Joey and his best friend decided to fire up our smoker in the backyard and fill it with everything from several racks of ribs to a pork loin.

They tended the fire all day, hanging out in the garage with a set of washer boards to get out of the sun.

Parts of the house still smell a little smoky, and I can definitely tell which clothes I had up to dry while the smoking was going on when I pull them out of the dresser in the morning, but it was very much worth it.

As they wound down their cooking and we prepared to feast for dinner, I decided to whip up a side dish to complement smoked meats and found a delicious one that was even better the next day out of the fridge.

The recipe I made comes from the blog “Budget Bytes.” You can find the post at https://www.budgetbytes.com/roasted-garlic-pasta-salad/. I didn’t feel the need to add anything to this recipe other than suggesting getting a large head of garlic.

Roasted Garlic Pasta Salad

Roasted garlic pasta salad has some amazing flavors that meld into the perfect summer side dish.

Course Salad, Side Dish

Keyword garlic, parmesan, pasta, ricotta, spinach, tomatoes

Ingredients

1 large head of garlic
1/2 tablespoon olive oil
1 pound small pasta I used tri-color spirals
15 ounces ricotta cheese
salt and pepper to taste
1 pint grape or cherry tomatoes sliced in half
3 cups fresh baby spinach
1/4 cup parmesan cheese

Instructions

Chop the top half inch off the head of garlic and place it in a microwave-safe bowl. Drizzle the top with olive oil and cover the bowl. Microwave on high, one minute at a time, until the garlic cloves are soft (poke them with a fork to save burning yourself).
Remove the garlic from the microwave and set aside to cool.
Cook the pasta according to package directions. Drain, but save 1/2 cup of the cooking water and put the pasta back into the pot with the burner now off.
While cooking the pasta, squeeze the garlic cloves, and they’ll pop easily out of the skin. Mince the garlic and place it into a mixing bowl.
Add the ricotta, salt and pepper, and 1/2 cup pasta water to the mixing bowl and stir until smooth.
In the warm pot you cooked the pasta in, add the spinach, ricotta sauce and cherry tomato halves to the pasta and stir so that everything is coated well and the spinach starts to wilt.
Add the parmesan cheese and more salt and pepper if needed.
You can serve this warm or cold.

This was a great pairing with the guys’ smoked smorgasbord, and I liked that it was a salad that didn’t use eggs or mayonnaise, so it would be perfect to take to an outdoor party where you may not have refrigeration readily available.

When I make this again, I’ll roast two heads of garlic instead of just one to really amp up the flavor, but it had all the stuff I really like—cheese, garlic, fresh veggies and pasta.

And I was thankful for the guys taking their Saturday to prepare lots of food to fill the refrigerator for awhile. Barbecue leftovers are some of the best kind.

This piece first appeared in print on June 14, 2018.

Tags garlic, parmesan, pasta, ricotta, spinach, tomatoes