Why yes, I do still make new meatball recipes. I thought these would have a bit more flavor, but my friends liked them well enough, and it’s an interesting recipe.
This has been something I’ve been excited to make for the Japanese food challenge (it’s one of John’s favorite foods). We had a friend coming over who loves fried chicken and avoids gluten – so this recipe using potato starch is great for her. Beyond involving deep frying, this is a pretty easy recipe. From the “Tokyo Cult Recipes” cookbook.
Indian feast! I made a bunch of Indian dishes for Jen’s birthday, all using the pressure cooker, to great success. Also pictured here (recipes to follow): chicken and chickpea masala, and dal (as well as some chickpea-only masala using previously-frozen sauce on the side for our vegetarian guest). Really liked this saag recipe, though I subbed kale and collards for the mustard greens because I couldn’t get any.
Note: to make this saag paneer, just stir in cubed paneer at the end and heat through. Whole Foods was out of paneer and I substituted farmers cheese, but it was too crumbly for my taste – fell apart in the sauce.
Yum! I don’t poach chicken very often but it’s a nice method if you have the time (I used the poaching liquid in a brown rice pilaf, too). We also have a bunch of leftover green goddess dressing that I’m going to serve just with asparagus for Easter. I halved the chicken portion of this recipe so I’d have dressing left, too.