Meatballs and Chicken Skewers, July 9-10

I asked my 8-year-old what comes to his mind if he thinks of meatballs. “Round, squishy, big, and hot”. Hmmm, how about delicious, amazing, incredible? I guess round, squishy, big, and hot is about as good as it gets when it comes to food for an eight year old. Enjoy your squishy, big, hot and round meatballs tonight!

____________________________________

THE MENU

Monday: Meatballs over Rice, Apple Salad

Tuesday: Chicken Skewers, Couscous Salad

____________________________________

SHOPPING LIST

The shopping list is organized according to the grocery store aisles. I hope this makes shopping for dinner much easier.

Meat Department

1. 2 lbs. ground beef or turkey
2. 2 lbs. Chicken cutlets

Produce Department

1. 3 yellow onions
2. 1 head of garlic
3. 1 red bell pepper
4. 1 zucchini
5. 2 Roma tomatoes
6. 1 bunch cilantro
7. 1 bag of salad greens
8. 2 Granny Smith apples
9. 2 lemons
10. 4 limes

Dairy Aisle

1. 1 cup milk
2. 2 Eggs

Grain, Rice, and Bean Aisle

1. 1 bag Basmati rice
2. 1 cup couscous

Canned Goods Aisle

1. 1 28 oz. can diced tomatoes
2. 1 can corn (I use the low sodium kind)
3. 1 can black beans (I use the low sodium kind)

Frozen Food Aisle

1. 1 bag green peas

Dried Fruit and Nuts Aisle

1. 1¼ cups Sunflower Seeds

Herb, Seasoning, and Condiment Aisle

1. 1 teaspoon Ground thyme
2. 1 teaspoon Ground oregano
3. 1 Tablespoon Ground basil
4. 2 Tablespoons ground coriander
5. 2 Tablespoons ground cumin
6. 1 Tablespoon + 1 teaspoon paprika
7. 1 Tablespoon minced ginger
8. Dash Chili powder

Tip: As you have been cooking for a while, herbs seem to accumulate in the pantry. I have an entire cabinet dedicated to all the different herbs and seasonings I use. Before you go out and buy more of the “same stuff”, check your pantry to make sure you don’t already have it.

Bread Aisle

1. 2 slices of toast bread (white or wheat)

Miscellaneous

1. Wooden Skewers

Pantry Staples

A list of must have items in every kitchen.

____________________________________

MONDAY

Chicken Skewers, Couscous Salad

Serves 4

PREPARATION

Meatballs

1. Soak 1 cup of Basmati rice in hot water. Set aside
2. Preheat the oven to 350° F
3. Coat 2 large Pyrex dishes with olive oil
4. Place 2 lbs. of ground beef or turkey into a large bowl
5. Dice 1 yellow onion
6. Add to the ground beef/turkey
7. Finely chop 2 garlic cloves
8. Add to the ground beef/turkey
9. Place 2 slices of toast bread in a shallow plate, add ¼ cup of milk. The bread needs to be soaked. Add more milk if needed.
10. Smash the bread slices and add to the ground beef
11. Add 1 teaspoon salt
12. Add 1 teaspoon paprika
13. Add ¼ teaspoon pepper
14. Add 2 eggs
15. Mix all the ingredients with the ground beef/turkey until well incorporated
16. Form meatballs the size of a golf ball

Tip: Prevent the meatballs from sticking to your hands by keeping them wet

1. Place meatballs into the prepared Pyrex dish. They should not touch
2. Place the meatballs into the oven
3. Bake for 30 minutes. The meatballs should be cooked all the way

Tip: While the meatballs are in the oven, prepare the marinara sauce. You need it to finish the meatballs

1. Divide 1 bag of frozen peas between the 2 Pyrexes
2. Divide the marinara sauce among the Pyrex dishes
3. Return to the oven and heat for 15 minutes
4. Take it out of the oven and let it rest for 5 minutes

Marinara Sauce

1. Heat 2 Tablespoons of olive oil in a large skillet
2. Dice 1 yellow onion
3. Dice 2 garlic cloves
4. Sauté the onion on the garlic
5. Add 1 28 oz. can diced tomatoes
6. Add 1 Tablespoon basil
7. Add 1 teaspoon oregano
8. Add 1 teaspoon thyme
9. Bring to a boil on high
10. Turn down the heat and simmer for 15 minutes
11. Transfer the sauce to a blender

CAUTION: The marinara sauce is very hot!

Basmati Rice

Soak 1 cup of Basmati rice in hot water for at least 1 hour

1. Heat 1 Tablespoon olive oil in a medium saucepan
2. Rinse the Basmati rice
3. Add the Basmati rice to the saucepan and stir until the rice looks “glassy”
4. Add ½ teaspoon salt
5. Add 1½ cups hot water
6. Boil until water level is even with the rice
7. Cover and turn heat to low
8. Let simmer for about 20 minutes or until done
9. Transfer to a bowl

Salad

1. Wash 1  bag of salad greens
2. Transfer to a salad bowl
3. Wash and dice 2 Granny Smith Apples
4. Add to the salad
5. Add ¼ cup sunflower seeds
6. Make the salad dressing: 2 Tablespoons balsamic vinegar, 4 Tablespoons olive oil, 1 teaspoon salt, juice of 1 lemon.
7. Toss the salad

Set the table and serve the meatballs over rice. Enjoy!

Tip: Leftover meatballs make for a tasty lunch!

____________________________________

TUESDAY

Chicken Skewers, Couscous Salad

Serves 4

PREPARATION

Chicken Skewers

Marinade

1. Peel and quarter 1 yellow onion
2. Place into a blender of food processor
3. Peel and mince 6 garlic cloves
4. Juice 2 lemons and add
5. Add ¼ cup olive oil
6. Add 2 Tablespoons ground coriander
7. Add 2 Tablespoons ground cumin
8. Add 1 Tablespoon ground paprika
9. Add 1 Tablespoon minced ginger
10. Blend all the ingredients and transfer to a zip lock bag
11. Wash the chicken cutlets in water with a splash of vinegar
12. Pat dry the chicken cutlets and add to the zip lock bag
13. Make sure the chicken cutlets are coated with marinade all over
14. Seal the zip lock bag air tight and place it into the refrigerator overnight

Tip: Fill a rectangular container that is big enough to hold the wooden skewer with water. Place the wooden skewers into the container and soak until ready to use

Tip: Prepare the Couscous salad before you start the chicken skewers

Skewers

1. Preheat the gas grill on high
2. Threat the marinated chicken cutlets onto pre-soaked skewers
3. Salt the chicken cutlets
4. Place the chicken skewers onto the grill
5. Turn frequently until the chicken is cooked through and no longer pink inside (about 15 minutes)
6. Serve with the Couscous Salad

Couscous Salad

1. Boil 1½ cups of water in a medium sauce pan
2. Add ½ teaspoon salt
3. Add 1 cup couscous
4. Cover the pot with a lid and let it stand for 5 minutes
5. Wash and chop 2 Roma tomatoes
6. Wash and chop 1 zucchini
7. Wash and chop 1 red bell pepper
8. Wash and chop ¼ cup cilantro
9. Drain 1 can corn
10. Drain and rinse 1 can black beans
11. Juice 4 limes
12. Transfer the couscous into a medium bowl
13. Fluff the couscous with a fork
14. Add the 1 cup sunflower seeds, Roma tomatoes, the zucchini, the red bell pepper, the cilantro, the corn, the black beans, and the lime juice
15. Gently fold in all the ingredients
16. Add a dash of chili powder (add more if you like it spicy)
17. Serve with the chicken skewers

Share Dinnerstorys: