Lyn and I were looking for something for dinner and we came up with making Ravioli Puttanesca but use some of my meatballs chopped up and some Fusilli instead of raviolis. It’s the same basic recipe but I chopped up two meatballs and added some sundried tomatoes to the sliced cherry tomatoes.
I really like the results and will duplicate in future.
What was a Sunday dinner at Rose’s without meatballs? This is a dish that a pinch of and a handful of that really comes to play. A dish that my side of the family would kill for, a plate of pasta topped with some of Rose’s meatballs. You really have to make these every week so you get it down. But then I would be 900 lbs. Quick easy but soooooo good.
This is my take of her recipe.
- 2 lbs. of ground sirloin I used 93% lean
- 3-4 eggs – 2 per lbs
- About 1.5 handfuls of seasons bread crumbs and 1.5 handful of oat bran, each handful was about 1/4 cup
- splash of milk maybe around 1/4 cup
- Heaping tablespoon or dried parsley
- About 1/3 cup grated parmigiana Reggiano cheese
- Heaping tablespoon of dried basil
- A couple of teaspoon of garlic powder
- About a tablespoon of onion powder
- 1 tsp. Salt and fresh ground pepper if you want a spicy meatball either use more pepper or add 1/4 teaspoon of red pepper flakes
Preheat oven to 350◦
Line a backing sheet with high sides with tin foil and drizzle with then and spread olive oil
in large bowl mix bread crumb and oat bran with milk let sit for 3-5 minutes
now mix all other ingredients together thoroughly. Using a medium ice cream scoop, scoop out and shape into 2” balls. (Approximately) and line the pan with meatballs leaving a little space between each.
Hint: I always have a small bowl with some olive oil in it to keep dipping my hand in it for when I form the meatballs
Convection Bake for about 15-30 minutes, checking after 20 minutes. The will be firm but not too firm. You can place sauce until ready to serve. if you want check with instant thermometer temp 138ish
Note: I think when going to serve that putting in sauce and let them simmer with the sauce make them come out very moist and as Lyn said melted in your mouth.
I had not made a leg of lamb in a long time it is a fatty meat, and my now older stomach lets me know when I have had a little too much fat. Mike and Gail were coming over for Xmas dinner wearing mask and all. Lyn and Gail both get tested for COVID at least once a month Mike and I figure if they do not have it then we are safe. So far, all checks have been negative. I have my basic recipe but always check others for any good ideas. I found one that broiled each side about 5 minutes before roasting, like the idea so what the heck I tried. Not a bad idea, thanks Kitchn your recipe was very close to mine.
1 (5 to 7 pound) bone-in leg of lamb (whole food had semi boneless)
3 tablespoons olive oil
Freshly ground black pepper
6 cloves garlic, thinly sliced.
Leaves from 3 fresh rosemary sprigs, coarsely chopped (about 1 tablespoon)
1 Lemon sliced (I draped over the lamb while roasting ) also rubbed the lamb with lemon juice after putting slices of garlic in
What you need
Roasting pan with rack
Sharp chef’s knife or carving knife, for carving
Take the leg of lamb out of the refrigerator about an hour before cooking so it comes closer to room temperature. This promotes faster, more even cooking.
Slice garlic thinly and using a paring knife make slits and insert garlic slices all over the lamb. Mince any left over
Rub the lamb with lemon juice .
Set the lamb in a rack inside a roasting pan. Drizzle with the olive oil and rub all over into the fat and meat. Season generously all over with salt and pepper. Position the lamb so that it is fat-side down.
Broil for 5 minutes. Arrange an oven rack so that the top of the lamb is a few inches from the broiler element. Heat the broiler. Broil until the surface of the lamb looks seared and browned, about 5 minutes.
Flip the lamb over and broil the other side. Flip the leg over and put back under the broiler until the other side is seared, about 5 minutes more.
Take the lamb out of the oven. Top with minced garlic, rosemary, and lemon slices. Turn off the broiler and set the oven temperature to 325°F. Reposition the oven rack to the middle of the oven. Rub the top of the lamb with the garlic and rosemary then top with lemon slices.
Cover the lamb loosely with foil and roast 40-1 hour. (Mine took 45 minutes see below for instant Thermometer temp guides) Tent the pan loosely with aluminum foil to keep the garlic and rosemary from burning.
Uncover and take the temperature. Uncover the lamb. Take its temperature with an instant-read thermometer in the thickest part not touching bone. The lamb is ready when the temperature is 135°F or above. At 135°F the lamb is cooked to rare, but it will continue cooking as it rests, so we recommend taking it out of the oven at 135°F for medium-rare to medium. (Refer to the cooking chart above for general roasting times.)
If the lamb is not ready, continue cooking uncovered until it reaches your desired internal temperature, checking the temperature every 20 minutes.
Figure out where to carve. Let the lamb rest for at least 15 minutes before carving. Transfer the lamb to a clean cutting board. The bone runs through the meat at an angle, giving you two fairly big pieces of meat on either side of the bone. Start with the side of meat that feels most accessible to you.
Cut the meat into slices across the grain. Make straight, parallel cuts straight down through the thickest part of the meat until you hit the bone. You should be cutting perpendicular to the bone, across the grain of the meat. The slices will still be attached where they meet the bone.
Cut the slices off the bone. Turn your knife so that it’s now parallel to the bone instead of perpendicular. Starting at the end of the bone furthest from you, cut through the slices where they attach to the bone. Keep your knife close to the bone as possible. I got to chew the bone after dinner, chef’s treat.
Transfer the slices to a serving platter. Place the slices on a serving platter. Tent the platter with foil to keep the meat warm.
Recommend serving the lamb with mint jelly. I roasted some potatoes, carrots and Daikon radish (*that is another story) and a side salad.
*The other story I used misfits Market and choose a Daikon radish which I had not knowingly had before. It was huge about 1 foot and a half long. I gave half to Mike and Gail.
Gail and I had been working on a Legos project which we usually do when we go to their apartment.
Lyn who really does not like meatloaf saw that I took some sirloin out of the Freezer and showed me this recipe from The Low-FodMap Diet. It looked familiar I swear I tried something like this before. Anyway, being a meatloaf lover, I jumped at the chance. It came out pretty good, good enough to go into my site which is our cookbook so to speak.
1/2 cup ketchup
1/4 cup firmly packed light brown sugar
1 tablespoon plus 2 teaspoons balsamic vinegar ( I used my 18 YO)
¼ cup dry gluten-free bread crumbs (I had Italian seasoned)
1/2 cup lactose free whole milk, 2%, 1% or fat free
2 pounds ground beef, preferably 80% I only had sirloin.
2 large eggs, at room temperature, whisked well.
1/3 cup finely chopped fresh flat leaf parsley.
1/4 cup (16 g) finely chopped scallions, green parts only
2 teaspoons Garlic-Infused Oil, made with olive oil or purchased equivalent, such as FODY Garlic-Infused Oil
1 teaspoon kosher salt
1/2 teaspoon dried thyme
Freshly ground black pepper
4 slices meaty bacon, choose gluten-free if on a gluten-free diet
For the Sauce: Whisk all the sauce ingredients together; set aside.
For the Meatloaf: Position rack in center of oven. Preheat oven to 350°F. Have a flat cookie sheet ready.
Combine the measured breadcrumbs with milk in a large mixing bowl; allow the breadcrumbs to absorb the milk for 5 minutes.
Add eggs, parsley, scallions, garlic olive oil, salt, thyme and a generous amount of black pepper to the same bowl and use your hands to mix well.
Scrape meatloaf mixture into center of cookie sheet pan and use your hands to form an oval loaf shape about 9-inches long, 6-inches wide and 2-inches thick.
Spread about half of the sauce on top of the loaf, coating the top and sides. Reserve any remaining sauce to serve alongside cooked meatloaf.
Use your fingers to lay bacon over the meatloaf on a slight diagonal, tucking the ends underneath the loaf. The sauce will help the pieces stick and stay in place.
Cook for about 45 minutes to 1 hour or until meat is cooked through and the bacon is crisp. An instant read thermometer inserted in the center of the loaf should read 160°F. You can crisp up the bacon further, if you like, by placing meatloaf under the broiler for 30 seconds to 1 minute, taking care not to burn.
Meatloaf is ready to cut into slices and serve with the reserved sauce alongside.
Next time I am trying mixing some of the sauce into the meat mixture before shaping.
Lyn made some hazel nut milk the other day and dried out the leftover pulp then ground in food processor to make flour. With this she made some of her waffles. We have one of those mini single serve waffle makers, she will make a batch and freeze them as a make ahead ready to reheat breakfast.
- 1/2 cup oat bran
- 1/2 cup hazelnut flour ( you can use almond flour)
- 1 large egg (see notes for egg-free version)
- 1 tablespoon arrowroot starch
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons maple syrup
- 1/3 cup water
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Preheat your waffle iron, as this batter will come together quickly.
- In a large mixing bowl, combine the oat bran and hazelnut flour, egg, arrowroot, olive oil, maple syrup, water, baking powder, vanilla, and salt. Use a whisk to stir well, making sure to break up any clumps.
- When the waffle iron is hot, grease it with spray oil, then pour 1/4 cup of the batter into the center of the waffle iron.
- Cook until your waffle iron lets you know that the waffles are done, roughly 4 to 5 minutes. (This will vary based on your waffle iron.
- Use a fork to carefully remove the cooked waffle, then repeat with the remaining batter, making 5 waffles in total. Be sure to spray the griddle with oil between each waffle, to prevent sticking. Keep in mind that the waffles may look flimsy right when you remove them from the waffle iron, but they will crisp up quickly– within 60 seconds– when you transfer them to a plate.
- Serve warm with a drizzle of maple syrup.
- She likes to take leftover waffles and freeze and pops them in the toaster to reheat!
Today the wind chill was 24% and we only made it half way to the lake before the breeze was cutting through our clothes. We looked at each other and turned around and the snow started. It was not supposed to snow today and it really didn’t amount to anything but it got us in the mood for some beef stew. I had almost everything needed so what the heck grab the instant pot and cook away. I really like this recipe because I like a thick beef stew. It’s a little more work than throwing everything in the pot and pressing start but worth it.
Check it out Thicker Instant Pot Beef Stew
Before the pandemic Lyn would make these and freeze so she would have a quick breakfast she could have here or at work.
In muffin tin in oven. Thin slice of ham. I get Ultra thin from Whole Foods or can use any breakfast meat on bottom. Then put leaf of spinach or basil ove another herbs, drop egg into cup, sprinkle with spice. I like Trader Joe’s everything but the bagel spice. Bake 350 for about 20 minutes. Viola!
To reheat when frozen 30 second depending on the microwave.