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July 10, 2014

Pea and Mushroom Pilau

1 lb / 2 1/4 cups basmati rice
1 Tbsp oil
1/2 tsp cumin seeds
2 black cardamom pods
2 cinnamon sticks
3 garlic cloves, sliced
1 tsp salt
1 medium tomato, sliced
2/3 cup button mushrooms
1/3 cup petits pois (small green peas) or garden peas
3 cups water

Wash the rice well and leave it to soak in water for 30 minutes.

In a medium heavy-based saucepan, heat the oil and add the spices, garlic and salt.

Add the tomato and mushrooms and stir-fry for 2-3 minutes.

Drain the rice and add to the pan with the peas. Stiry genly, aking sure that you do not break up the grains of rice.

Add the water and bring to a boil. Lower the heat, cover and continue to cook for 15-20 minutes.


Serves 6

Bean Pancakes

2 (15-oz) cans refried beans
flour
1 cup cheese, grated
sour cream (optional)

Empty beans into a medium bowl. Slowly add enough flour to make the bean mixture hold together. Form into patties and grill on a nonstick frying pan until browned and toasted on each side. Remove from pan, top with cheese and sour cream, if desired.

Makes 12 1-inch cakes. Allow 2-3 cakes per serving.

Chicken Enchilada Casserole with Kale

1 Tbsp olive oil
1 small yellow or white onion, chopped
1 large jalapeno, seeded and chopped
1 large garlic clove, chopped
One 15-ounce can chopped tomatoes
5 oz kale, trimmed and chopped (about 5 cups)
2 skinless, boneless, chicken breasts (about 12 oz) cooked and chopped
1/2 tsp dried oregano
8 small corn tortillas, torn into small pieces
1/4 cup sour cream
2 cups grated mozzarella cheese

Preheat the oven to 400° F.

Heat a large skillet over medium-high heat. Add the olive oil, then add the onion, jalapeno and garlic. Cook for 5-7 minutes, stirring occasionally, until the onion begins to soften but not brown. Remove from the heat and add the tomatoes along with their juices, the kale, chicken and oregano. Stir until the tomato juices coat the chicken and kale.

Set out an 8x12-inch baking dish. Mix the torn tortillas with the chicken mixture. Spoon the sour cream over the top and sprinkle with the cheese. Bake, uncovered, for 10-15 minutes until the cheese begins to brown and the casserole is warmed through. Serve with salsa verde if desired.

Serves 4. Per serving: 420 calories

Creamy Cole Slaw

1/4 cup Miracle whip
1/4 cup Mayonnaise
milk (a little bit - maybe 1/4 cup?)
2-3 pkgs sweetener
Cole slaw mixture

Crockpot Honey Crispy Chicken

Ingredients

1 1/2 to 2 lbs boneless skinless chicken breasts, cut into bite size chunks
2 Tbsp cornstarch
2-3 Tbsp canola oil
1/2 cup honey
1 clove minced garlic
1/4 cup chicken broth
1 Tbsp soy sauce
1 Tbsp rice vinegar
1/4 tsp onion powder
1/4 tsp salt
pinch red pepper flakes

Instructions

Place cut up chicken in bag with cornstarch and shake. Add a teaspoon or so of water as needed for the cornstarch to form a light batter on the chicken

Heat a nonstick skillet and lightly coat with olive oil

Place the chicken in the skilled and cook for 2-3 minutes until lightly browned

Place chicken in crock

Mix the remaining ingredients in bowl or measuring cup

Pour over top of chicken

Cook on high for 1-2 hours or low for 2-4 until chicken is fully cooked.

Pizza Stuffed Zucchini Boats

Ingredients

4 zucchini
1 Tbsp olive oil
8 ounces ground turkey
1/2 tsp oregano
1/2 tsp basil
Kosher salt and freshly ground black pepper, to taste
1 1/2 cups marinara sauce
2/3 cup shredded mozzarella cheese

Instructions

Preheat oven to 375° F. Line a baking sheet with parchment paper; set aside.

Cut each zucchini in half horizontally, then use a melon baller to carefully scoop out the center of the zucchini, reserving for another use, leaving about 1/2-inch of zucchini on the skin.

Heat olive oil in a saucepan over medium high heat. Add ground turkey, oregano, basil, salt and pepper, to taste. Cook until browned, about 3-5 minutes, making sure to crumble the turkey as it cooks; drain excess fat. Stir in marinara sauce until heated through, about 1-2 minutes.

Add ground turkey mixture to each zucchini and sprinkle with mozzarella. Place into oven and bake until the zucchini is tender and the cheese has melted, about 10-12 minutes.

Serve immediately.