Tag: panko breadcrumbs
Middle Eastern Style Meatballs with Yogurt Sauce
This is a great take on your regular, run of the mill, meatballs- not that any thing is wrong with that… but sometimes it is nice to change it up a bit…. they are really good to entertain with… I served mine with delicious couscous…
- 1 pound ground pork (any ground meat can be used)
- 2 shallots, chopped
- ½ cup fresh parsley, chopped
- ½ cup fresh mint, chopped
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 1 teaspoon salt
- 1 egg, beaten
- ½ cup panko breadcrumbs soaked in ½ cup milk (let sit for at least 10 mins)
Mix all the ingredients and set aside for at least an hour.
Tomato Sauce
- 2 tablespoons extra virgin olive oil
- 1 tablespoon tomato paste
- 1 teaspoon fennel seeds, crushed
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 1 teaspoon sumac
- Zest of one orange (keep juice aside)
- 3 cups tomato sauce, homemade or canned crushed tomatoes
- Salt
Heat a heavy saucepan with the oil. Add the tomato paste, fennel seeds, ground cumin, cinnamon and orange zest. Saute on medium heat for a minute and add the tomato sauce and the saved orange juice. Bring to a boil and simmer on low heat with lid on for at least 45 minutes, stirring every 15 minutes or so. Take lid off and increase heat and form meatballs and drop gently into the pan. Lower the heat to a simmer with the lid on and cook for 30 minutes. Check for seasonings and add salt. Serve on top of couscous topped with yogurt sauce.
Yogurt Sauce
- 1 cup yogurt
- 1 tablespoon lemon juice
- 1 teaspoon ground roasted cumin seeds
- ½ teaspoon dried mint, crumbled
- ½ cup grated cucumber, water squeezed
- ½ cup grated carrot, water squeezed.
- 1 to 2 teaspoon salt
- 1 teaspoon sumac
Mix all the ingredients and check for seasonings. Serve with meatballs.
Cannellini Bean Burgers with Roasted Jalapeños
A great vegetarian option for this upcoming long weekend- it’s like having falafel burgers!!!
- 4 jalapeno peppers, cut in half and deseeded
- 4 green onions, cleaned
- Drizzle of olive oil
- Salt
Preheat oven to 400 degrees.
Place the peppers and the green onions on a lined cookie sheet and drizzle with olive oil and sprinkle some salt. Roast in the oven. Take the green onions out after 15 minutes and continue to roast the peppers for another 20 minutes or till the skin is charred. Take out and let cool and scrape the skin off the peppers. Keep aside.
- 2 cans cannellini beans, rinsed and drained
- 2 eggs, beaten
- 1 cup parsley, chopped
- 2 teaspoon salt
- 3 garlic cloves
Place all the ingredients including the roasted vegetables in a large processor and process all ingredients till smooth. Take out in a large bowl.
- 1 cup panko breadcrumbs
Add the breadcrumbs to the processed mixture and mix well and refrigerate for at least an hour. Take out of fridge and form 4 to 6 patties (depending on size).
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
Heat a large frying pan with the butter and olive oil and place the patties and cook for about 3 to 4 minutes on each side on medium heat or till both sides are golden brown. Top with cheese and serve on toasted ciabatta rolls.
Spinach and Ricotta Meatless Meatballs
These meatless meatballs are perfect for Meatless Mondays!! And… they are simply delicious.. my daughter, the meatball aficionado, thought they were delicious! Mixture of ricotta, spinach and cannellini beans makes this delicious dish easy and very healthy… make it today!!
- 1 cup full fat fresh ricotta cheese
- 1 cup Parmigiano Reggiano cheese, grated
- 1 cup chopped frozen spinach, thawed and excess water squeezed out
- 1 14 ounces can cannellini beans, rinsed and drained
- 3 eggs
- 4 garlic cloves, chopped
- ½ cup fresh parsley, chopped
- ½ cup fresh basil, chopped
- ½ cup panko breadcrumbs, plus more for rolling
- ½ teaspoon ground nutmeg
- 2 teaspoons salt
- Drizzle of olive oil
- 4 cups fresh or store bought tomato sauce
Preheat oven to 375 degrees F.
Transfer the ricotta cheese, parmigiano reggiano cheese, spinach, beans, eggs, garlic, parsley and basil to a large food processor. Process till a smooth paste is formed- about a minute or two. Take out in a large bowl and add the breadcrumbs, nutmeg and salt. Mix well and refrigerate for ½ an hour. Using a small ice cream scoop, form balls and roll in breadcrumbs and place on a lined cookie sheet- will make around 20 to 25 balls, depending on the size. Drizzle with olive oil and bake for about 45 minutes, turning the balls every 15 minutes. Take out of oven and place in a pan with warm tomato sauce. Heat through and check for seasonings. Garnish with grated cheese.
Italian Style Crab Cakes with Salsa Verde
- 1 pound jumbo lump crab meat, picked over
- ½ cup mayonnaise,
- 1 large egg, beaten
- ¼ cup fresh basil, chopped
- ¼ cup fresh chives, chopped
- 1 jalapeno pepper, seeds taken out and chopped (leave seeds in if spice is desired)
- 1 cup panko breadcrumbs, divided into two portions
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- Juice of half a lemon
- ¼ cup extra light olive oil
In a medium bowl, add the mayo, egg, basil, chives, jalapeno pepper, ½ cup panko crumbs, Dijon mustard, salt and lemon juice. Mix well and add the crab meat. Gently mix and refrigerate for an hour. Form 8 mounds with the crab mixture and cover with the left over panko crumbs.
Heat a non stick frying pan with the oil until shimmering. Add the crab cakes and cook over moderate high heat until deeply golden brown on both sides. Transfer the crab cakes to plates and serve with aioli or any other sauce.
I served mine with left over salsa verde. I had about ½ a cup left. I mixed it with 2 tablespoons mayonnaise and juice from half a lemon.
Meatballs with Smoked Paprika
Here is another meatball recipe. They are so easy to make and I like to make mine with different flavorings. I also like to make them really healthy and generally make them with ground turkey meat. These particular ones have my favorite flavors- smoked paprika and dried ancho chilies. They both have a delicious, smoky flavor with a bit of kick.
I added the paprika in the meat itself including onion and garlic. For the sauce I reconstituted a few ancho chilies, blended them with crushed tomatoes and cooked it. I then formed the meatballs and cooked them in the delicious sauce.
- 1 pound ground turkey meat
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- 2 teaspoons dried thyme
- 1 egg beaten
- ½ cup cilantro, chopped
- ½ cup yellow onion, chopped
- 3 garlic cloves, minced
- ¼ cup panko breadcrumbs
- 1/3 cup milk
Transfer the meat into a large bowl. Add the paprika, salt, thyme, beaten egg, cilantro, onion and garlic. Mix well. In the meantime soak the breadcrumbs in the milk for ten minutes. Add the soaked breadcrumbs into the meat mixture and mix well. Keep aside in the fridge for at least 2 to 3 hours.
Sauce
- 2 tablespoons olive oil
- 1 28 oz can of crushed tomatoes
- 2 dried ancho chilies
- 1 cup boiling water
- 1 teaspoon ground cinnamon
- Salt
Soak the dried chilies in the boiling water for half an hour. Blend the soft peppers (and the water) with the crushed tomatoes until all blended well. Add the olive oil in a large saucepan. Add the tomato mixture into the pan and bring to a boil. Cook for about 15 minutes on high. Simmer while forming meatballs and gently dropping them in the sauce. Add the cinnamon. Cook for about 15 to 20 minutes. Check for seasonings and serve with rice or bread.
Roasted Red Pepper Meatballs
If you are regular reader, you know how much I love making different kinds of meatballs. This is my newest creation. I roasted a large red pepper, shallot and garlic. I then chopped them up really well and added them to the ground turkey. I also added some chopped parsley and the regular suspects including an egg and panko breadcrumbs soaked in milk. The result was deliciou! I had them with a big salad and my daughter and husband enjoyed them with some whole wheat spaghetti! read more …
Roasted Cauliflower and Sausage Pasta with Pecorino & Thyme Breadcrumbs
I decided to go with the pasta theme from yesterday and post this delicious dish. As a lot of you know, I work with cauliflower a lot- mostly in Indian dishes. I decided to make a change and use the veggie in another cuisine.. how about pasta, I thought??? Well, why not?
I decided to roast cauliflower florets in a hot oven to bring out the nutty, sweetness. I then took off the casings off some delicious chicken sausages and sautéed them with garlic, shallots, white wine and diced tomatoes. The mixture made a delicious sauce- especially after I added some leftover pasta water to it… it thickens the sauce and makes it yummier.
If that was not enough- I decided to add a topping. I slow cooked a delicious combination of garlic, breadcrumbs, thyme and Romano cheese. The topping gives a delicious crunch and flavor to the pasta dish.
This is a great option for a quick, healthy weeknight meal.. try this with a delicious salad and a glass of wine.
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