I remember learning about near misses in science class and I always find it such a strange phrase. It makes sense, but it is also confusing. Maybe it’s just me. I believe I first learned it around middle school which is when I had lots of random confusing information. Such as, the word “inclement.” We learned it in a vocabulary unit but our book had the wrong pronunciation and as a result, I find it hard to remember which way is correct because both ways sound wrong now, oops.
Anyway, let’s get back to food.
I’m still playing catch-up on here. This recipe was one I made back in March, but to be honest, it’s kind of nice. I can look back and be reminded of recipes I want to make again. This was an easy recipe and you could follow the original recipe to do ground turkey, but we prefer ground beef.
Posted in Asian, Beef, Entree, Quick
- Tagged Asian, fudging ahead, fudgingahead, ginger, glaze, green onions, ground beef, meatballs, soy glazed, soy sauce
Meatballs are a great recipe in my house. Both K and I like them, and I can make them ahead! Plus, with so many varieties of sauces and flavors, you don’t have to get bored. Today’s recipe is easy, even if it has some fancier ingredients, like saffron. This is definitely a recipe I want to make over and over.
Posted in Beef, Entree, Fudgelet, Quick
- Tagged easy, fast, fudgelet, fudging ahead, fudgingahead, make-ahead, meatballs, saffron, sauce, Tunisian
I had actually been in the mood for Indian food. And then there was the need to restock our freezer with ground chicken. Whenever we do that, we like to leave at least one package out because freshly ground chicken is awesome to cook with. I also happened to have come across this recipe at the same time. I told K I wanted to make it, and he was on board. So, I gathered the ingredients I didn’t have on hand (tomato sauce, Greek yogurt, and cilantro) then got ready to make it! It was really easy. The meatballs require very little work, and the sauce just needs a couple steps to get started. Then, you can basically walk away and do things like play with your baby while it finishes cooking.
This post continues Italian Week with a more traditional spaghetti dish. After crossing homemade pasta off of my to-do list, I had made enough that I needed to do more than just toss it with some butter sauce. Instead, I whipped up some meatballs using gelatin like the America’s Test Kitchen recipe, but with my own twists.