I feel like I don't experiment enough with different cuisine and since I have a pantry full of spices, I really should! You can't really go wrong with meatballs so I thought it'd be a good place to start. Moroccan cuisine has always interested me cuz it usually involves cumin, turmeric and paparika, which are some of my favorite spices. We also LOVE couscous, which is a staple as well. This is my version of Moroccan Meatballs over Pearl Couscous with LOTS of flavor and REALLY yummy!
Ingredients: (12 meatballs)
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp allspice
1/2 tsp garlic salt
1 Tbsp dried onion
1 egg, beaten
1/4 c dry breadcrumbs
1 lb ground beef
1 c sliced mushrooms
1 clove garlic, minced
1 can (14.5 oz) diced fire-roasted tomatoes, undrained
1/4 c whole milk
2 Tbsp minced flat-leaf parsley
2 Tbsp minced mint
1 c Pearl Couscous (also known as Israeli Couscous)
Prep:
1. In a large bowl, mix together the cumin, turmeric, allspice, garlic salt, dried onion, egg and breadcrumbs. Add beef and mix just until combined. Form mixture into 12 meatballs.
2. Heat olive oil in a deep skillet over medium heat and add the mushrooms and garlic. Sauté for a few minutes, then stir in the tomatoes and milk. When the sauce bubbles, add the meatballs, cover and simmer for 20 minutes.
3. While meatballs are cooking, boil a pot of water. Season with salt and stir in couscous. Let simmer for 10 minutes and drain.
4. Serve meatballs over couscous. Spoon sauce on top and sprinkle parsley and mint.
I've been wanting to make Giada's Mini Frittatas ever since I watched her make it a while back. I just got my Heart Mini Muffin Pan and thought it would be the perfect recipe to test it out. Aren't they just SO cute? Perfect lil bite-size treats!
It's finally feeling like spring so I thought I'd bake some Mango Muffins cuz they remind me of warm weather. There's something about these juicy fruit that makes them perfect on a sunny day! I added my usual tropical ingredients along with the mangos and these muffins taste just like sunshine!
Ingredients: (6 muffins)
1 egg
1/2 c buttermilk
1/4 c vegetable oil
1 c all-purpose flour
1/4 c granulated sugar
1 tsp baking powder
1/4 tsp salt
1/2 c mango chunks
1/4 c shredded unsweetened coconut flakes
1/4 c Macadamia nuts
Prep:
1. Preheat oven to 375°F. Line 6 muffin cups with paper baking cups.
2. In medium bowl, beat egg slightly with buttermilk and oil. Stir in flour, sugar, baking powder and salt just until moistened. Stir in mango, coconut and nuts. Divide batter evenly among muffin cups.
3. Bake 25 to 35 minutes or until golden brown.
I still remember the very first time I made scones. It was right after I bought my pink food processor and couldn't wait to try it out. I remember being nervous, having sticky dough all over my hands and wondering if all this trouble was worth it. Fast forward a year and here I am making up my own recipe and not even needing a food processor! Yea, I'm pretty proud of myself! I've learned that although kitchen gadgets come in handy, a lotta times your hands are your best tools. These are another batch of savory scones and SO SO good!
Ingredients: (8 scones)
1 c grape tomatoes (whole if small, cut in half if big)
2 c all-purpose flour
1 Tbsp baking powder
1/2 tsp garlic salt
1/2 tsp Italian seasoning
1 c sour cream
1/3 c olive oil
2 Tbsp chopped green onion
1/2 c shredded cheddar cheese
Prep:
1. Preheat oven to 425°F. Line a baking sheet with parchment paper
2. Combine flour, baking powder, garlic salt and Italian seasoning in a medium bowl. Stir in yogurt and oil just until evenly moistened.
3. Mix in tomatoes and green onion with your hands; kneading 6 times. Turn dough onto lined baking sheet and pat into a 9-inch circle. Top with cheddar cheese.
4. Bake until the tops are golden brown, about 12 minutes. Let cool 10 minutes before cutting into 8 wedges.
I was watching The Barefoot Contessa this morning and she made some great dishes that featured fresh herbs. Ina made this Pasta with Pecorino and Pepper and it just looked like such a refreshing spring meal. Our dinner was quite different though since I added what I had in the fridge, which were chicken, mushrooms and grape tomatoes. I also found my sauce not thick enough so I stirred in some shredded Mozzarella cheese at the end. Simple and yummy and as Giada would say "It's got the colors of the Italian flag!" :)
I can't believe it's Mother's Day again and this year, Greg was able to join us! We took my mom to a yummy seafood brunch at McCormick and Kuleto's inside Ghirardelli Square. We had a great time and they even gave my mom a HUGE Chocolate-Covered Strawberry at the end of our meal! Then afterwards, Greg dropped us off at the theater where we watched the special Mother's Day preview of Letters to Juliet. I don't think it would be fair for me to give a review since it's totally not my type of movie. It was...entertaining...with a happy ending, of course.
Mommy and me!
Who's that cute couple there?
