Friday Food. Inspire. May.

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​Being home in isolation has given many of us the opportunities to cook more, enjoying old favorites, trying out some new recipes, maybe experimenting a little. Before pork became less available, we had a delicious pork loin. For some reason, I like chutney with my pork. It works as a chunky sauce or spread on a sandwich, like that. We had some oranges that needed eating, so I  made an orange chutney. It was lovely even if I was the only one who ate it.

A week or so later, we had some extra ground chuck, a blessing that is not happening this week, so I made some homemade meatballs for the next time we had pasta, an old standby for our family. After following the recipe below, I froze the meatballs, and will cook them as described at the end of the ingredient list after thawing them.

A friend of mine in Oklahoma is sending me (in about ten days time) a culinary chain letter. She’s making a starter, sending it to me, and I will be feeding it and then sharing it as well as making my own Friendship Bread. I’ve never worked with starter before, so I expect that I’ll be sharing the process with you once it arrives here.

Lastly, if you go on Twitter and follow the hashtag #RecipesForThePeople, Chef Jose Andres and his family cook very good, very simple recipes. Our family made the Angel Hair Pasta with Sauce that you can find in my COVID-19 Food post. On the Twitter hashtag, you will also see regular people like you and me (not internationally known, popular chefs) offering their own Recipes for the People.

One note: Cooking is not Baking. Baking is a science. The measurements of baking soda, powder, salt are specific for a reason. You really need to be a professional level of baker to experiment with baking in my humble opinion. I am not a baker. Cooking however can be very experimental. You’ll notice in the two recipes that follow that there aren’t any measurements. For something like these two recipes (and my meatloaf that I can share with any request at a later time) is generally a pinch, equivalent to a tablespoon. How much garlic do you like? Use a tiny bit less. If mistakes are made, it’s still good. You’ll learn what you like.

Enjoy!

Orange Chutney (see photo)

2 medium oranges, sliced, diced and crushed

Add juice from the plate to the bowl

Dried shallot powder

French peppercorns, ground

Ground cumin

Honey (about 1 TB, maybe a bit more)

1 TB Blackberry preserves

Nutmeg, grated on a microplane

Mix.

Serve over pork or chicken or spread on bread for a tasty sandwich!
Meatballs

Bread crumbs (about 1/2 cup)

Garlic

Pepper

Onion Powder

Penzeys Frozen Pizza seasoning (or use a mix of Italian spices)

In a ziploc bag, thoroughly mix these ingredients. Add fresh ground beef and mix it into the meat.

Saute meatballs in olive oil in a saucepan until brown. Add sauce (or ingredients to make your own sauce) and cook for twenty to thirty minutes.

Add to your pasta, then add a salad and a loaf of fresh bread, and you’re all set for dinner!

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