the kitchen island

the kitchen island…  breakfast, after school snack, homework and supper all revolve around it and it has been privy to many a good discussion…

the latest involved some deep insights from a 15 year old teenage boy…  he was telling his mother how he saw her… and it was hard for the kitchen island to hear…

you have to understand – this island has seen it all…  the early mornings where this mother has provided bacon, smoothies, oatmeal, chia seed/hemp heart muesli, teff seed pancakes and almond butter bananas…

the island has seen the after school muffins, cookies and buns….

it has witnessed suppers full of laughs and math competitions and steak and noodles…

so it has a bit of a soft spot for the mother…  it has been there for the preparation and aftermath of every meal and has seen the mother listening to her podcasts… elbow deep in the sink scrubbing the burnt pieces of egg off of the pan…

the island watches as groceries are set down beside it and slowly designated to the areas that they belong…

it feels the food fall on to it and then as everyone leaves it feels the sudsy, warm cloth held by the mother scrubbing and gathering the crumbs….

the kitchen island will always believe that the mother is in the right…

but this day… this after school conversation… the boy has actually spoken some truth to the mother….

this day had involved an angry phone call from the boy to his mother… he screamed at her on the phone and she hung up and cried…

the tears fell onto the kitchen island…

when he got home from school…  the mother was sitting beside the island with her tea and asked her boy to sit and chat….

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the island knew she was at her breaking point with this child…  she was hurt and angry…

and then he said, “you make me feel bad about myself…  you make it seem like my school work is not as hard as what you did and yet you expect me to do well… you are condescending about my workouts and make your workouts seem way harder…”

the island cringed as the mother replied “well someone learnt a new word….”  (it was intended as a joke but didn’t go over very well)

the truth is… the mother needed to hear this…  even though the island knew she was being manipulated ever so slightly by the teenage son….

he kept going and told the mother that he had gone through some rough days at school lately and totally took it out on her…. but also pointed out that when she went through rough times she tended to take it out on either her children or husband…

this is what the island knows – we have to let go of our frustrations….  and that is what loved ones are for…. you should never feel more loved than when someone is letting go of every frustration on you… it means you are the closest love they have in their life… 

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the island could tell the mother was upset…  and humbled… it was the truth…  she had a way about her that was giving but with so many strings attached … do this, be this, accomplish this and succeed at this…

guess what… the old kitchen island got to witness something truly transformational that day… the mother told her son she was proud of him, loved him and was completely confident that his future was bright and full of possibilities… 

it’s a shame kitchen islands are not capable of writing…. oh the stories they would be able to tell…  there are tears, triumphs, laughter, studying, writing, planning, Amazon packages, potlucks, parties, decorations, water bottles… the list is endless…

they know a family perhaps better than the family knows itself…

lately this mother has been insisting on meals at the island, not in front of the TV….  mostly because she values what the island is more than she values the TV….

the island is therapy….  more time spent with it the healthier your family will be…



coconut curry

Ingredients:

  • 2 cups basamti rice
  • 2 tbsp coconut oil
  • 1 yellow onion, thinly sliced or spiralized
  • 1 head garlic, minced
  • 1 jalapeno, minced
  • 2 cups carrots, diced or spiralized
  • 4 cups broccoli, cut into small pieces
  • 4 cups cauliflower, cut into small pieces
  • 2 medium zucchini, diced or spiralized
  • 6 tsp mild curry powder
  • 1 tsp dried basil
  • 2 tsp sea salt
  • 1 tbsp fresh ginger
  • juice of 3 limes
  • lime zest
  • 1 1/2 cups grated coconut
  • 1 cup water
  • 1 (15 oz) can coconut cream
  • 1 cup fresh chopped cilantro

Directions:

  • cook rice according to directions
  • prep all the veggies
  • in a wok or large saute pan, heat oil and add onions
  • add garlic and jalapeño
  • one at a time, add carrots, broccoli, cauliflower and zucchini
  • add spices and lime zest and juice
  • add coconut, water and coconut cream
  • serve curry over the rice and top with cilantro and a lime wedge

May long on the farm 

May long…

for my neighbours in Saskatoon last night it means midnight fireworks on the golf course… for many farmer’s wives it means taking your boy to spring hockey tournaments…

for farmers it means seeding (the odd year we are done by May long but not lately… and the odd year there are combines out)

it also is the cut-off date for planting a garden… according to everyone’s grandmothers…  you better have it in by May long!  I actually try to get my garden in as early in May as possible so I actually can fully use it during harvest… and so no grandmas say ‘I told you so’…

my attempts to preserve food are not down to a science… so it needs to get used up in the fall…

asparagus is the first thing I harvest from my garden and is one of my favourites…

easy to have in your garden – you just burn the old, dried up remains of last years crop and watch these new little guys stick their heads up through the ashes…

this recipe you can make as large or small as you need it – or dependant on your asparagus harvest!

asparagus blueberry spring salad

  • Servings: you choose
  • Print

Ingredients:

Salad:

  • asparagus, washed and trimmed
  • kosher salt
  • ground black pepper
  • olive oil (I used dill flavoured)
  • arugula
  • blueberries
  • candied hazelnuts
  • feta cheese
  • balsamic vinaigrette

Candied Hazelnuts:

  • 2 tbsp butter
  • 2 tsp ground cinnamon
  • 2 tbsp honey
  • 1 tsp sea salt
  • 2 cups raw hazelnuts

Balsamic Vinaigrette:

  • 1/3 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 heaping tbsp dijon

Directions:

  • saute the asparagus in olive oil for a few minutes and let cool (do not overcook)
  • assemble the rest of the salad items
  • for the candied hazelnuts, preheat oven to 350 degrees
  • melt the butter and add the rest of the ingredients
  • toss with the hazelnuts and pour over a parchment lined baking sheet
  • bake for 15 minutes
  • let cool and break apart
  • for the vinaigrette, in a small mason jar shake the ingredients and pour over the salad

 

this was my mother’s day gift…  just received it from Amazon… an Instant Pot…  I mostly wanted it because now that I am a vegetarian, I don’t have a giant interest anymore in cooking with meat…  🙂

but the farmer is still very much a meat-a-tarian...  so the meat needs to get cooked…

this is the solution… you can throw frozen hunks of meat in this miracle pressure cooker and ‘wa-la’…  cooked hunk of meat is served!

I did not read any instructions and only had time to watch three YouTube videos so please do your own research when dealing with a pressure cooker…

all I know is that you throw frozen meat in with some water and it cooks it…

I drained the roast and threw in the sauce ingredients and put the lid on again to let it work it’s magic…

I’m sure I’m late to the game to realize this amazing kitchen tool that can saute, pressure cook and slow cook is a must have in your kitchen… better late than never – am I right?

by the way – look on Kijiji for a well used crockpot…  only asking what my farmer spent on my Instant Pot (plus shipping)

Instant Pot tear away beef

Ingredients:
– 4 lb roast

  • 1 cup ketchup
  • 1 cup bbq sauce
  • 2 cups chopped celery
  • 2 cups chopped yellow onion
  • 1 cup water
  • 2 tbsp apple cider vinegar
  • 2 tbsp brown sugar
  • 2 tbsp worcestershire sauce
  • 1 tsp chilli powder
  • 1 tsp salt

Directions:

  • take frozen roast and place in Instant Pot with 1 cup of water
  • on manual setting, set timer for 40 minutes
  • when timer is done and you have released the steam, drain the roast and cut it up
  • add the roast and the rest of the ingredients back to the Instant Pot
  • on manual setting set timer for 25 minutes
  • when done, release the steam and serve!

I know I said my coconut lime rice was the best rice ever… I take it back…

green rice

Ingredients:

  • 1 bunch spinach, stemmed
  • 1 bunch cilantro, stemmed
  • 1/2 bunch Italian parsely, stemmed
  • 2 jalapeno peppers, one seeded (the other leave some seeds)
  • 1 tsp salt
  • 2 1/4 cups vegetable stock
  • 2 tbsp olive oil
  • 1 yellow onion, finely diced
  • 3-4 garlic cloves, minced
  • 1 1/2 cups long grain white rice

Directions:

  • in a Vitamix, blend spinach, cilantro, parsley and jalapeños with 1 cup of the vegetable stock
  • in a saucepan on med/high heat, add olive oil and saute the onions and garlic
  • add the rice and pour in the vegetable stock
  • add the blended mixture from the Vitamix, cover and let simmer on low for 15 minutes
  • turn heat off and let sit for another 10 minutes
  • fluff the rice and serve

this is a ‘light’ version of a berry crisp and is packed with energy boosting ingredients…

and my theory is that farmers need a boost of energy around dinner time… due to the fact that my farmer finishes his lunch by 8 am some days…

berry crumble

Ingredients:

  • 3 cups strawberries, chopped
  • 3 cups frozen blueberries
  • 1 tbsp lemon juice
  • 2 tbsp tapioca starch or cornstarch
  • 3/4 cup rolled oats
  • 1/2 cup almond flour
  • 1/2 cup chopped walnuts or pecans
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/2 tsp fine sea salt
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil, melted
  • serve with coconut milk ice cream (if you aren’t taking it to farmers!)

Directions:

  • preheat oven to 400 degrees
  • spray a 8×8 inch baking dish (or larger if you have more berries) with a cooking spray
  • in a large bowl, toss berries with lemon juice and tapioca starch or cornstarch
  • place in baking dish
  • in a large bowl, combine the dry ingredients and pour over the berries
  • bake for 25-30 minutes
  • let cool to set
  • serve with coconut milk ice cream that your daughter made that evening in the Vitamix!

 

seeding meal #7

the boys had to help me get the meal out yesterday… life was busy and I was not home during the crucial hours of 3:30 – 5:30 pm…  but I had laid out the ingredients and had instructed both boys on what their role would be in this process…

a few concerns I had…  Ethan got his phone out an recorded me word-for-word like a reporter… unbeknownst to me… and I rambled… and paused…  pretty sure he is just going to use that audio for something to embarrass me with at a later point…

Brandon, my 14 year old, grabbed two Cutco knives and started singing ‘everybody was Kung Fu fighting’…  (might I add that I believe there should be more parenting books written to guide one through the murky waters of adolescent boys?)

Ethan, upon seeing that chicken was on the menu, countered with his own little jingle that only had one word ‘salmonella… salm, salm-onella’ (more of a rap really)

seeing that they had dinner prep firmly under control, I headed out to pick up my daughter and couldn’t wait to get home to see the progress they had made…

I had made this Naan bread earlier and it was ready to go…  this might have been a bit complicated for the boys, even though they did keep reminding me that they are learning all this ‘cooking stuff’ at school…

homemade greek yogurt Naan bread

– 2 tbsp sugar

– 1/2 cup warm water

– 1 1/2 tsp active dry yeast

– 4 cups all purpose flour

– 4 cups whole wheat pastry flour

– 1 tsp kosher salt

– 3 tsp baking powder

– 2 tsp baking soda

– 1 1/2 cups warm whole milk

– 2 cups greek yogurt, room temperature

– melted butter, for brushing

– fresh cilantro, chopped and for garnishing

– sea salt flakes for seasoning

Directions:

– dissolve sugar in the water and add the yeast in a large measuring bowl

– let sit for 10 minuts

– in a mixing bowl, add flour, salt, baking soda and baking powder

– add the warm milk and yogurt to the yeast mixture and mix on low speed with paddle attachment

– add the dry ingredients and mix with paddle attachment on medium speed until combined

– turn out onto counter and form into a ball

– place in a greased bowl and cover with tea towel for 1 hour to rise

– when ready, divide into two and then divide those two sections each into 8

– roll each of these into balls and keep covered with a warm, damp tea towel

– roll the ball into an oval shape about 6 inches long and 1/4 inch thick

– brush the dough with butter and place in a frying pan on med/high heat and cover with a lid for 1 minute or until you see bubbles begin to form

– flip and cook for 1-2 minutes more until looks toasted

– brush with a bit more butter and sprinkle with sea salt flakes and cilantro to serve

– place in a 9×13 tea towel lined dish and cover with a tea towel until you have completed cooking all of them

steph curried chicken and vegetable pan roast

Ingredients:

  • 2 lbs butternut squash, cut into 1 inch cubes
  • 1 1/2 lbs Brussels sprouts, halved
  • 2 large red onions, cut into thin wedges
  • 1/2 cup canola oil
  • salt and pepper
  • 1 cup plain greek yogurt
  • 2 tbsp minced fresh ginger
  • 4 large garlic cloves, minced
  • 1 tbsp mild curry powder
  • 4 lbs skinless, boneless chicken thighs

Directions:

  • preheat oven to 450
  • in a large bowl, toss brussels sprouts, onion and squash
  • turn out onto a parchment lined baking sheet (or two baking sheets if necessary) and season with salt and pepper
  • combine yogurt, ginger, garlic and curry powder
  • add chicken and coat
  • in a 9×13 pan, pour chicken into
  • place chicken in oven and roast for 20-25 minutes or until cooked through
  • place vegetable in oven and roast for 15 minutes or until soft
  • serve over white rice and with a slice of Naan bread

all that hard work at school paid off with these finally chopped vegetables!  maybe there is still hope for this 14 year old after all…

the kids also believe that any dish containing curry is simply my ode to Steph Curry… I overheard Ethan talking to Sienna as we were packing up the suppers and she said, ‘ya, it’s Steph Curry chicken night I think’…

now to the sheet cake that the farmer claimed was his favourite dessert through all of seeding thus far…  in the defence of other desserts made, he is sleep deprived and if you asked him to name a single other dessert he has had, I believe he would not be able to…

chocolate coconut macaroon sheet cake

Ingredients:

Cake:

  • unsalted butter, room temperature, for pan
  • 3/4 cup unsweetened cocoa powder, plus more for pan
  • 1 1/2 cup all purpose flour
  • 1 1/2 cups sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 2 large eggs, room temperature
  • 3/4 cup buttermilk
  • 3/4 cup warm, strong coffee
  • 3 tbsp canola oil
  • 1 tsp vanilla

Macaroon Topping:

  • 3/4 cup unsalted butter
  • 2 cups icing sugar
  • 6 tbsp cocoa powder
  • 3 cups unsweetened shredded coconut
  • 2/3 cup warm, strong coffee
  • 1 tsp vanillla
  • whipping cream
  • strawberries

Directions:

  • preheat oven to 350
  • butter a 9×13 pan, line 2 sides and bottom with parchment paper, butter again and dust with cocoa powder
  • whisk in a large bowl, cocoa powder, flour, sugar, baking soda, baking powder and salt
  • in a mixer, add eggs and buttermilk and mix on medium speed till combined
  • add buttermilk, coffee and vanilla
  • add dry ingredients and combine until well incorporated
  • pour into the baking dish
  • bake for 35 minutes or until wooden toothpick comes out clean
  • set pan on a wire rack to cool
  • in a saucepan, add butter and melt
  • mix together the icing sugar, cocoa powder and coconut
  • add to the melted butter and add vanilla
  • stir until well combined and take off heat
  • when cake has slightly cooled, pour the coconut mixture over it and smooth out evenly
  • when it comes time to cut the cake, lift out gently with the parchment paper and transfer to a cutting board
  • cut 12 for large pieces or 16 for regular pieces
  • serve with whipped cream and strawberries if you so choose

seeding meal #2 

 

lesson learned…  when you see something on Pintrest or Facebook that looks amazing but doesn’t come with a detailed recipe… keep looking… unless you enjoy wasting your time…

the salad was fine…  basically just added what I had in the fridge to make a carrot salad and the reviews from the 12 and 14 year old were good so I think it was a success…

carrot pistachio salad

Ingredients:

  • 3 lbs carrots, peeled and coarsely grated
  • 2/3 cup olive oil
  • 1/4 tsp cayenne pepper
  • 6 tbsp fresh lemon juice
  • 1 tsp salt
  • 1/4 tsp ground coriander
  • 3/4 cup shelled pistachios
  • 1 cup fresh cilantro leaves, chopped

Directions:

  • grate the carrots and place in a large bowl
  • in a small mason jar, add dressing ingredients and shake until well mixed
  • add to the carrots
  • add cilantro and using tongs toss the salad
  • top with pistachios and serve cold

and the crockpot Mexican Chicken over rice is an excellent recipe to have kicking around if you have a busy day and want a nutritious supper…  I served it over Basmati Rice which is my favourite type of rice…

crockpot mexican chicken

Ingredients:

  • 1 (28 oz) can diced tomatoes
  • 3 (15 oz) cans black beans, rinsed and drained
  • 1 (14.4 oz) can chicken broth
  • 1 (4 oz) can diced green chiles
  • 2 yellow onions, diced
  • 4 large cloves garlic, minced
  • 5 chicken breasts, cut into chunks
  • 2 tsp ground cumin
  • salt and black pepper to taste
  • 1/2 cup cilantro, chopped (1/2 a bunch)
  • 1 tbsp fresh lime juice (or put slices of lime beside the dish)
  • optional toppings: chopped green onion, shredded cheese, avocado, sour cream
  • serve over rice

Directions:

  • in a slow cooker, combine tomatoes, black beans, chicken broth, green chiles, onions and garlic
  • add chicken on the top and season
  • cook on high for 4-6 hours (or on high for 2 hours and then low for 6 hours)
  • when the chicken is cooked, add cilantro and lime juice
  • serve over rice with toppings or also great on tacos or in burritos

but…  if you want to waste about 5 hours of your day wasting your time… try doing this…

first of all, you view a video of someone making something in fast forward on Facebook… many of them are called ‘Tasty’ or ‘Little Things’…

then you look for the recipe only to not be able to find it…

so you pause the video and write down the recipe as it flashes up on the screen…

you go buy all the ingredients and proceed to cook it… only to figure out that it didn’t tell you how many cheesecake cupcakes it was supposed to make… or it left out details about cooking time or temperature… or exactly how to make a caramel sauce…

or you buy 4 packages of cream cheese only to find out that you didn’t need that big of a cheesecake recipe for the little muffin tins you are filling…

and 1/3 of it goes to waste…

when you finally get to the last step which only took 20 seconds on Facebook but has taken you 4 hours to get to…  you realize it might be a bit tricky to make a caramel sauce…

this is after you have burnt sugar onto two pots and ran out of pots and had watched two YouTube videos on making a caramel sauce…

you resort to melting a chocolate bar to pour over the top of the cheesecakes because your supper was running late…

they were delicious… so go for it if you so choose… just don’t expect it to go as quickly as the video you saw on Facebook!

salted pretzel cheesecake cups

Ingredients:

  • 2 cups crushed pretzels
  • 4 tbsp sugar
  • 1 1/2 sticks butter, melted (3/4 cup)
  • 4 (8 oz) pkgs cream cheese, room temperature
  • 1 1/2 cups sugar
  • 3 tbsp flour
  • 4 eggs, room temperature
  • 1/2 cup heavy cream
  • 1/2 cup sour cream
  • 2 tsp vanilla
  • 1 cup sugar
  • 1/4 cup water
  • 3/4 cup heavy cream
  • 2 tbsp butter
  • 1 cup pretzels, slightly crushed

Directions:

  • mix the crushed pretzels, sugar and butter
  • press into 24 foil lined muffin trays, around 1 1/2 tbsp per muffin cup
  • bake at 350 for 5 minutes
  • beat cream cheese and sugar until combined
  • add flour and combine
  • add eggs, one at a time, until combined
  • add heavy cream, sour cream and vanilla
  • pour mixture into the muffin cups, filling them to the top
  • there will be left over cheese cake mixture – I greased a pan and poured the mixture into it and baked it separately
  • bake at 350 for 22 minutes
  • chill in fridge for 2 hours
  • to make the caramel sauce, put sugar and water into a pan
  • do not mix with a spoon or whisk, but give the pan a shake occasionally
  • boil until the mixture turns an amber colour
  • using a pastry brush and water, brush down the sides of the pot so the sugar does not crystallize on the sides
  • take off the heat and pour in heavy cream, while standing back as it will react
  • whisk this together and add the butter
  • pour the caramel sauce on the cooled cream cheese cupcakes
  • add some crushed pretzels and serve

meal to the field #3 

my days are spent with mundane chores that I try to value and appreciate… making lunches, organizing plans for the day, making beds, cleaning bathrooms…. and then I get to cook…  now I didn’t always love it… but when you have to do something – you make a choice – love it or get through it…  I have found it to be my artistic get-a-way from the ordinary of life…  and the fact that it is my job is really nice…  

Amie Chalmer’s gave me this recipe for 9 Grain Bread many years ago… I was so horrible at making bread that I have not attempted it until this harvest…  and even though it wasn’t well crafted it tasted great!

Amie's 9 Grain Bread

Ingredients

– 1/2 cup lukewarm water

– 1 tsphoney

– 2 tbsp dry active yeast

– 3 1/2 cups warm water

– 1/4 cup honey

– 1/2 cup canola oil

– 2 tbsp lemon juice (around 1 lemon)

– 4 tsp salt

– 2 cups Roger’s 9 Grain flour

– 10 cups Roger’s all purpose flour (more if needed)

Directions

– dissolve yeast and 1 tsp of honey in water and let stand 10 minutes

– in mixing bowl, add water, honey, oil, lemon juice and salt and mix

– add yeast mixture and mix

– add about half the flour and mix with dough hook

– add remaining flour (up to the 9 cups of all purpose) and mix until it is just together

– turn out onto floured surface and knead by hand and form into a ball

– grease a bowl and place ball of dough in it and grease top of dough

– cover and let rise for 50 minutes

– punch down and shape into 8 round balls

– place on a baking sheet (greased or parchment paper lined)

– cover with tea towel and let rise 45 minutes

– bake at 375 degree oven for 35-40 minutes or until bread is done

– cool on a wire rack


this salad is very easy to get together and is a staple around our house – nothing to do with our love affair with bacon – but it is very yummy…

Tossed Salad with Bacon, Tomatoes, Croutons and Ranch Dressing

Ingredients

– 1-2 bags mixed green lettuce

– Hidden Valley Ranch Dressing

– 2 pkg bacon, cooked and cut up

– 1/3 block of cheddar cheese, grated

– 1 container grape or cherry tomatoes, cut in half

– croutons or peanuts or pecans chopped

Directions

– assemble salads in individual containers in the order of ingredients listed

– keep in fridge until ready to pack up

I have made this cake just about every harvest… partly because my mom would bring out peaches from BC that I would use instead of nectarines… partly because cake and fruit is the perfect combination

Nectarine Upside Down Cake with Whipped Cream

Ingredients

For Cake:

– 1/4 cup unsalted butter, room temperature

– 1/2 cup packed brown sugar

– 4 cups nectarines, cut into 1 inch chunks (around 6 nectarines)

– 3 cups all purpose flour

– 3 tsp baking powder

– 1 tsp baking soda

– 1 tsp kosher salt

– 1/4 cup + 2 tbsp unsalted butter, room temperature

– 1 1/4 cup sugar

– 4 large eggs, room temperature

– 2 tsp vanilla extract

– 1 cup plain Greek yogurt

For Whipped Cream:

– 500 mL whipping cream

– 1 pkg Whip It

Directions

– preheat oven to 325 degrees

– place 1/4 cup butter into 9 inch round cake pan 2 inches deep

– melt in oven, remove and sprinkle brown sugar evenly over the butter

– arrange fruit over the brown sugar mixture in pan

– in a medium bowl, mix flour, baking powder, baking soda and salt

– beat butter with sugar and then beat in eggs one at a time

– beat in vanilla and then dry ingredients

– with a spatula, spread the cake mixture over the nectarines

– bake until cake is dark golden brown and toothpick inserted in the middle comes out clean…  1 hour 10 minutes

– let cool in pan on wire rack for 15 minutes

– run an knife around the edge and invert cake onto serving plate

– cut and scoop into containers

– for Whipped Cream, chill beater and bowl in freezer if possible

– pour whipping cream in bowl and the package of Whip It and beat on med/high until it forms soft peaks

– put a large dollop on room temperature dessert in container


main course… again a classic to take the the field…  if you have time make your own meatballs… if you don’t, buy them from a good meat store and it saves you a lot of time…

Meatballs with Peppers & Pineapple and Rice

Ingredients

– 2 1/2 ground beef

– 1 whole onion, diced very finely

– 2 whole eggs

– 1 cup Panko bread crumbs

– 2 tsp kosher salt

– ground pepper

– 1 tsp crushed red pepper

– 1/2 cup all purpose flour

– canola oil, for frying

– 6 green bell peppers, diced large

– 3 cups fresh pineapple chunks (or 2 cans of pineapple chunks and juice)

– (I used a whole plastic container from Costco of pineapple)

– 3 cups beef broth

– 4 tbsp soy sauce

– 1 cup white wine vinegar

– 2/3 cup sugar

– 3 tbsp cornstarch

– kosher salt

– Basanti Rice

Directions

– combine beef, onion, egg, salt, pepper, breadcrumbs, and red pepper flakes

– mix in a large bowl with hands

– roll into small balls and put on a cookie sheet

– freeze for 15 minutes or longer (they are fine totally frozen)

– (in a pinch, use frozen store bought meatballs)

– pre-heat oven to 400 degrees

– cook meatballs in two 9×13 pan for 20 minutes

– strain the meatballs

– add half of the peppers and pineapple chunks to the bottom of the pan

– place half cooked meatballs on them and then the remaining peppers and pineapple chunks

– add sauce and return to oven for another 20 min

– serve on cooked rice

 and there goes the farmers…  I quickly hand them and the truckers and grain cart drivers their suppers that I have so carefully packed… only to see a few of them swinging them around like they are trying to hook them through a peg to help them get back up into their combine… or hear that a trucker didn’t eat his until 4 hours later…  but I tried… I gave it my best attempt and do with your supper as you see fit…