This was kind of an interesting side dish I made up. I basically added the peas to get some color on the plate; we had these with roasted potatoes and Jon Talbot Pork Chops.
Monthly Archives: November 2014
These were fun. We got both ground beef and ground sausage in the meat CSA, so I decided to combine them in order to make a meatball with a bit of a kick. These worked really well – I used them for both spaghetti and meatballs and Italian wedding soup.
Not so much a recipe as a tip — add chili bean sauce to your next stir fry and see what happens.
Today’s lunch was particularly filled with odds and ends. For the stir fry, I used a bit of onion, sliced mushrooms, green beans, leftover Peruvian chicken and water chestnuts. For the sauce, a cup of chicken broth, spoon of chili bean sauce, spoon of fermented black beans, a little chili oil, corn starch. Soy sauce was also involved.
I made this Smitten Kitchen recipe as a side yesterday. We served it with turkey patties/cutlets (we made both to use up freezer meat) in a quick mushroom sauce, as well as green beans with tomatoes. A really satisfying meal. The sauce turned out a little more watery than expected — this could have been because A) I parboiled the cauliflower the day before B) I could have squeezed out more water from the cauliflower or C) I cut down slightly on the flour and butter in the sauce, and used two percent milk. The flavors were still there though.
Note: Her recipe says it serves four; I’d say it serves at least six as a side.
I’m on the verge of getting a cold, and this was just the right soup to help combat it. I basically added some turkey for protein to this recipe. I also poured it over some cooked rice for texture — this is totally optional, but if you go this route, store the rice separately so it doesn’t sop up all the broth if you have any leftovers. Definitely a keeper.