School Night Suppers - Skillet Stroganoff

From the kitchen of One Perfect Bite...Here is another quick-fix meal that will help you cope with a busy fall schedule. The base of the dish is ground beef and the addition of mushrooms and sour cream make it a bit like a beef Stroganoff. However, the addition of pasta takes this one-skillet dish in a whole other direction. The recipe which was the inspiration for this meal comes from the blog Taste and Tell. Rotini was used as the pasta in that recipe. I've come to the conclusion that rotini is nothing more than small rotelle, and I honestly think that any small pasta can be used in its place. It takes about 15 minutes to assemble the skillet and you'll need another 30 minutes to cook it. The good news is that all of the cooking is done in the same skillet, so the dish also qualifies as a one dish meal. The pasta makes this a substantial meal and it is one I think your family will enjoy. Here is how it is made.

Table for Two - Southwestern Beef and Bean Stew

From the kitchen of One Perfect Bite...This is another of the go-to recipes that comes from my Table for Two collection. It makes a quick, easy and inexpensive bean stew that's perfect for those days you don't want to fuss or deal with leftovers. The ingredients used to make the dish can be found in any large supermarket and, with the possible exception of the canned chili beans, I suspect you already have everything needed to make the dish in your pantry. Canned chili beans are simply pinto beans that are processed in a sauce of chili peppers, onions, garlic and tomatoes. The pre-seasoned beans make quick work of meal preparation and they make it is possible to have this dish on the table in 30 minutes. While I have not included masa harina in the ingredient list, I do use it to thicken this stew which can be on the watery side. Masa harina is a very finely ground flour made from corn that has been dried, cooked, ground up and dried again. The water in which it cooks always contains slaked lime, also known as “limewater,” which gives masa harina its distinctive taste. Masa has a soft texture that reconstitutes easily when mixed with water. I use a teaspoon of it to make a slurry that I use to thicken and add additional flavor to my stew. While corn starch or flour can be used for thickening, you'll lose the unique flavor that masa adds to the stew. The ease with which this dish comes together makes it a perfect vehicle for beginning cooks or those using dorm kitchen to try. If you are looking for meals designed to feed just two people, you might want to give this recipe a try. Here is how my beef and bean stew is made.

Frugal Foodie Friday - Asian-Style Beef Noodles

From the kitchen of One Perfect Bite...Recipes are rarely easier or less expensive to make than this quick two-pan supper. I think you'll also find it surprisingly tasty, given the scant number of ingredients used to make it. I do, however, want to give you a bit of a heads-up regarding one of the required ingredients. About two-thirds of the way through the recipe, you'll find a call for stir-fry sauce. The sauce can be purchased in the Asian ingredient section of any large supermarket, and while it adds extra cost to the recipe, it can be a bargain for those of you who do not do a lot of Asian cooking. It certainly is cheaper than purchasing the ingredients you would need to make your own and it keeps well if refrigerated. I did, however, want  to include  this link to an excellent stir-fry sauce for those of you who want to make your own. I must admit the dish looks better when made with a red bell pepper, but the cost constraints of Frugal Friday mandate using the green variety. This is a very forgiving recipe, so feel free to use any pasta that you wish. This makes a great lunch or light supper meal for a family. Children seem to like it, though the youngest of them will skirt around the green pepper, which I suspect will never touch their lips. I hope you will give this recipe a try. Here is how these simple, but tasty, beef noodles are made.

Asian-Style Beef Noodles...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients
1 tablespoon vegetable oil
1 pound lean ground beef
1 green bell pepper, seeded and thinly sliced
4 scallions, trimmed and thinly sliced
2 tablespoons ginger, finely chopped
1 clove garlic, finely chopped
1/4 teaspoon red pepper flakes
1 teaspoon sugar
3 tablespoons stir-fry sauce
3 tablespoons lime juice
8 ounces thin spaghetti or Chinese noodles

Directions:
1) Bring a large pot of lightly salted water to a boil.
2) In large skillet or wok, heat oil over medium-high heat. Add beef to skillet and cook for 6 minutes or until no longer pink.
3) Add green pepper, scallions, ginger, garlic, red pepper flakes and sugar to skillet. Cook for 5 minutes, stirring occasionally. Turn off heat and stir in stir-fry sauce and lime juice.
4) While beef is cooking, prepare spaghetti following package directions. Drain and add to skillet with beef mixture. Toss to combine. Yield: 4 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Lite Zucchini Bread

Two Years Ago Today: Couscous with Sun-Dried Tomatoes and Feta Cheese

Three Years Ago Today: Lime Marmalade

Four Years Ago Today: Sweet and Spicy Watermelon Rind Pickle

Cheeseburger Soup

From the kitchen of One Perfect Bite...About a year ago, I featured a recipe for a  soup that actually tasted like a loaded baked potato. That recipe can be found here. I was pleased with the soup, so it seemed only natural that I also try a  recipe for a cheeseburger soup that was popular at the time. Everyone making it thought its flavors resembled those of a cheeseburger and I was curious to hear what  verdict my homies would return. As it turned out, they liked it, so I made it again for their lunch today. Now, I must be honest with you. I suspect this soup is a guy thing. I certainly was not impressed by it, mainly because I thought the mustard used in its preparation  overwhelmed the other flavors in the soup. Not so my gentlemen, who, to a man, raved about it and thought the mustard is what actually made the soup a standout. While I can't give the soup a rave review, the fact that so many liked it makes it feature fodder. I would caution you to add the mustard gradually and taste as you go. Hopefully, I haven't scared all of you away and at least some are brave enough to give the recipe a try. Here is how the soup is made.

Cheeseburger Soup...from the kitchen of One Perfect Bite courtesy of Better Homes and Gardens

Ingredients:
1 pound ground beef
1/2 cup chopped onion (from 1 medium-sized onion)
1/2 cup chopped celery (from 1 stalk)
2 cloves garlic, minced
2 tablespoons all-purpose flour
Two 14-ounce cans reduced-sodium beef broth
2 medium-sized potatoes, chopped coarsely
One 14 1/2-ounce can diced tomatoes, drained
One 8-ounce package shredded Cheddar and American cheese blend (2 cups)
One 6-ounce can tomato paste
1/4 cup ketchup
1 to 2 tablespoons Dijon-style mustard
1 cup whole milk
6 cocktail buns or brown-and-serve rolls, split
1 tablespoon butter, melted, or olive oil
Assorted condiments, such as pickles, onions, lettuce, mustard, and/or ketchup, for serving (optional)

Directions:
1) In a large pot, cook beef, onion, celery, and garlic over medium heat until meat is browned and vegetables are tender; drain fat. Sprinkle flour on beef mixture. Cook and stir for 2 minutes. Stir in broth and potatoes. Bring to a boil, stirring occasionally. Reduce heat to a simmer and cook, covered, until potatoes are tender, for 10 minutes.
2) Stir in tomatoes, cheese, tomato paste, ketchup, and mustard. Cook and stir until soup comes to a gentle boil. Stir in milk and heat through.
3) Preheat broiler. Place split buns, split sides up, on a broiler pan. Brush with melted butter or olive oil. Broil 4-5 inches from the heat until golden, for about 1 minute. Serve soup with toasted buns and top with condiments. Yield: 4 to6 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Tuscan Bread and Tomato Soup

Two Years Ago Today: Pickle and Relish Round-Up

Three Years Ago Today: Adam's Lime Curd

Four Years Ago Today: Peruvian Leche Asada

Gone Fishin' Series - Salisbury Steak

Fortunately, the kitchen in the house we've rented has escaped the cabin curse and we can actually cook in it. Last night my  girls made this old family favorite for supper.  It seems you like it as much as we do. This is the third most popular recipe on my site and it has passed the quarter million view mark. Here is the recipe for any who have missed it. This is good food people.

From the kitchen of One Perfect Bite...Salisbury Steak is one of the retro foods that has made a comeback in American kitchens. It was named for James Salisbury, a 19th-century physician, who prescribed it for battlefield patients who, in addition to their wounds, were suffering from digestive problems. His diet recommended serving chopped beef patties three times a day, and the oval-shaped patties, informally dubbed the poor man's steak, came to bear his name. In its purest form, the steak consists only of seasoned beef. However, frugal depression housewives and those cooking in the meat-rationed kitchens of WWII began to add extenders to the chopped beef in order to feed more people. I am no stranger to Salisbury Steak. It was a regular feature on my Mother's table and I made it in the early days of our marriage when then was more love than money. Versions of the steak that are currently popular use wine and mushrooms in the sauce that is served with the steak. The original versions of the recipes did not, for obvious reasons. A budget meal does not lend itself to auxiliary ingredients that cost more than its main components. The newer versions are delicious and I can heartily recommend them. I want, however, to share with you a really old-fashioned version of the steak. Here's the recipe.

Salisbury Steak with Caramelized Onion Gravy...from the kitchen of One Perfect Bite

Ingredients:
Onion Gravy
2 large red onions, thinly sliced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3 cups low-sodium beef broth
1/2 cup dry red wine (optional)
1 tablespoon tomato paste
1 teaspoon cider vinegar
Salt and pepper
Meat Patties
1 pound lean ground beef
1/2 cup cooked white rice
1 egg yolk
1 teaspoon salt
1/4 teaspoon pepper
1 clove minced garlic
1 teaspoon Worcestershire sauce
3 tablespoons chopped parsley
1/2 teaspoon dried thyme
1 tablespoon olive oil

Directions:
1) To make gravy: Heat butter in a large sauté pan. Add onions and cook over medium-high heat, until onions start to brown, stirring occasionally. When onions are slightly softened and turning a deep honey brown, add 1/4 cup broth. Reduce heat, cover and continue cooking, adding more broth as needed to prevent caramelized bits at the bottom of the pan from burning. It should take at least 25 to 30 minutes to properly caramelize onions. Stir in flour and cook for about 2 minutes. Add wine and reduce by half. Stir in remaining beef broth and tomato paste. Stir in cider vinegar. Simmer for 10 minutes. Add salt and pepper to taste. Reduce heat to low and keep warm.
2) To make patties: Mix ground beef, rice, egg yolk, salt, pepper, garlic, Worcestershire sauce, parsley and thyme in a bowl. Shape into 4 oval patties about 3/4-inch thick. Heat olive oil in a large nonstick skillet set over medium-high heat. Sear patties about 3 minutes per side, or until a brown crust forms. Pour gravy over patties and simmer for an additional 10 minutes. Serve warm with mashed potatoes or noodles. Yield: 4 Servings.

Frugal Foodie Friday - Glazed Sweet and Spicy Meatballs

From the kitchen of One Perfect Bite...These meatballs were originally featured as an appetizer in Better Homes and Gardens magazine. Over time, at least in my kitchen, they have morphed into a main course that works really well for a family dinner, especially when there are children at the table. The meatballs are glazed with a sauce that is both sweet and hot. The sweetness comes from a reduction of apple juice and brown sugar, while the heat, which you can regulate, comes from a sparing use of cayenne pepper. While this dish is inexpensive to prepare, the ingredients needed to make it were too costly for it to be included in our SNAP challenge menus. It is, nonetheless, a bargain meal, so I wanted to include it as a Frugal Friday feature. We are well past the stage where apple juice is stocked in our fridge, but because I use it in my cooking, I do keep juice concentrate in the freezer and measure out the quantity I need to reconstitute for the recipe at hand. It helps control costs and waste and assures I'll always have the juice when I need it. The meatballs are wonderful and should the sweet glaze not be to your liking, they lend themselves to a variety of other sauces. You can have this dish on the table in 30 minutes. I serve it with rice or noodles and a small green salad. I hope you'll give this recipe a try. Here is how the Sweet and Spicy Meatballs are made.

Glazed Sweet and Spicy Meatballs...from the kitchen of One Perfect Bite courtesy of Better Homes and Gardens

Ingredients:
Meatballs
1 egg
1/4 cup milk
2 slices white or whole-wheat bread, torn
1 pound 85% lean ground beef
4 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
1 tablespoon vegetable oil
Apple Glaze
1 cup apple juice or pear nectar
1/4 cup reduced-sodium soy sauce
2 to 3 tablespoons packed brown sugar
1-1/2 teaspoons cornstarch
1 teaspoon ground ginger
1/8 to 1/4 teaspoon cayenne pepper
6 green onions, chopped

Directions:
1) For Spicy Meatballs: Whisk egg and milk together in a large bowl. Add bread. Let stand 10 minutes, just until bread is softened. Add beef, garlic, black pepper, salt, and cayenne pepper. Mix thoroughly with hands or wooden spoon. Shape beef mixture into 24 meal-size or 48 appetizer-size meatballs.
2) Heat oil in a 12-inch skillet set over medium heat. Cook meatballs, half at a time, about 6 minutes per batch, turning occasionally until brown and crusty on outside and no longer pink inside. Transfer meatballs to a dish; cover to keep warm. Drain fat from skillet and wipe it out.
3) For Apple Glaze: Combine apple juice, soy sauce, brown sugar, cornstarch, ginger, and cayenne pepper in a small bowl. Pour into skillet in which meatballs were browned. Cook, stirring, until mixture thickens and bubbles. Cook at full boil for about 2 minutes, or until syrupy bubbles form on the surface. Return meatballs to skillet to heat through and coat with sauce. Transfer glazed meatballs a serving dish. Top with green onions. Serve with rice or noodles. Yield: 12 appetizer or 6 dinner servings.









One Year Ago Today: Curried Coconut and Avocado Soup














Two Years Ago Today: Fast and Easy Filipino_Style Adobo Chicken


















Three Years Ago Today: Morning Glory Muffins

Beef and Bean Chile Verde

From the kitchen of One Perfect Bite...This is a nice recipe to have at your fingertips when days shorten and leaves start to fall. Chile verde is usually a long cooking stew that's made with pork, jalapenos and tomatillos. This version, which comes from Eating Well magazine, is made with ground beef and a commercially prepared green salsa or enchilada sauce. That means you can have this tasty supper on the table in about 30 minutes. Is it as good as its long simmering cousin? Of course not, but this quick version is very nice and your family will enjoy it. I serve the chile over rice and pass cheese, scallions and sour cream at the table. Fire-eaters will also appreciate finely chopped jalapenos or pepper flakes that can be added to their bowls. If you are looking for a quick week night chile and have reasonable expectations of what can be done in 30 minutes, you'll enjoy this riff on classic chile verde. Here's how it is made.

Beef and Bean Chile Verde...from the kitchen of One Perfect Bite courtesy of Eating Well magazine

Ingredients:
1 pound lean ground beef
1 large red bell pepper, chopped
1 large onion, chopped
6 cloves garlic, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper, or to taste
1 (16-ounce) jar green salsa, green enchilada sauce or taco sauce
1/4 cup water
1 (15-ounce) can pinto or kidney beans, rinsed

Direction:
Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in beans and cook until heated through, about 1 minute. Yield: 4 servings.

One Year Ago Today: Fennel and Potato Soup

Two Years Ago Today: Pumpkin Pecan Bread with Streusel Topping

Three Years Ago Today: Albondigas - Spanish Meatballs in Tomato Sauce

Slow-Cooker Weeknight Chili

From the kitchen of One Perfect Bite...This is an all-American recipe for a chili that packs some punch. While it is spicy, it has a depth of flavor to match its heat and I think chili lover's will enjoy it. You can, of course, moderate that heat by using cayenne in amounts more acceptable to your taste and tolerance. The recipe was developed for Cook's Country magazine and, like all their recipes, it works really well, but I think they've given it a misleading name. While the chili does indeed simmer in a slow cooker, all the ingredients used to make it are cooked separately before they are added to the pot. It is not the kind of recipe that devotees of the slow cooker have come to expect. It is also important to note, that the developers at the magazine, warn against cooking the chili for more than 8 hours. They've found that the beef becomes dry and sandy once it passes the 8 hour mark. I personally think 6 hours is plenty. If you make it with the full compliment of cayenne, have sour cream available to help cool the burn. This is a nice chili and I think you will enjoy it. Here's how it is made.

Slow-Cooker Weeknight Chili...from the kitchen of One Perfect Bite courtesy of Cook's Country magazine

Ingredients:
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
8 ounces bacon, chopped fine
2 onions, chopped medium
1 red bell pepper, chopped medium
6 cloves garlic, minced
2 pounds 85 percent lean ground chuck
1 (28-ounce)can tomato puree
1 (28-ounce) can diced tomatoes
2 (15.5-ounce) cans dark red kidney beans, drained and rinsed

Instructions:
1) Toast chili powder, cumin, coriander, oregano, cayenne, and pepper flakes in large Dutch oven over medium heat until fragrant, about 2 minutes. Transfer toasted spices to bowl. Add bacon to Dutch oven and cook over medium heat until crisp, 8 to 10 minutes. Transfer bacon to plate lined with paper towels and pour off all but 1 teaspoon fat from pot. Return pot to medium heat, add onions and bell pepper, and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
2) Add beef, 2 teaspoons salt, and 1 teaspoon pepper. Increase heat to medium-high and cook, using wooden spoon to break up beef into 1/2-inch pieces, until just slightly pink, about 5 minutes. Drain beef and vegetables in colander.
3) Add tomato puree, diced tomatoes, and toasted spices to empty pot and bring to simmer over medium-high heat, scraping up any browned bits from bottom of pot. Return drained beef and vegetable mixture and bacon to pot, stir to combine, and bring to simmer. Transfer contents to slow-cooker insert.
4) Set slow cooker to low, cover, and cook until tender, 6 to 8 hours, stirring in beans during last hour of cooking. (Alternately, cook on high for 3 to 4 hours.) Adjust seasonings and serve. (Leftovers can be refrigerated for several days or frozen for several months). Yield: 10 to 12 servings.

Make Ahead: If you’d prefer to just dump the chili ingredients into the slow cooker before running off to work, you can do all the work the night before. Follow the recipe through step 3, but continue to simmer the assembled chili for 10 minutes. Transfer the chili to an airtight container and refrigerate overnight. In the morning, simmer the chili in a Dutch oven for 10 minutes, then transfer it to your slow cooker and proceed with step 4.

One Year Ago Today: Cranberry Mousse

Two Years Ago Today: Chunky Plum and Tomato Chutney

Three Years Ago Today: Creamy Broccoli and Cheddar Soup

Asian Meatballs with Sesame Lime Dipping Sauce

From the kitchen of One Perfect Bite...Now that school is back in session, I thought it would be nice to find some new dishes for weeknight meals. When I began my search, I knew any recipe I selected had to be easy to make. I was also looking for entrees that were new or uncommon variations of dishes my family already enjoyed. My gang loves meatballs and when I saw this Asian riff, I knew I had to give it a try. The meatballs met all my criteria and once the ingredients were assembled, it took about 40 minutes to get them on the table. Clean-up is easy because the meatballs are baked rather than fried and their mildly Asian flavors should appeal to all but the youngest members of your family. I like to serve these with a rice noodle salad, but a plain steamed rice will also work well. I'll post the recipe for the salad tomorrow. I think those of you who try the meatballs will enjoy them. They are easy to make if you keep your hands moist as you shape them. The recipe can be doubled or tripled and that makes it a great candidate for a covered dish supper. Here's how the meatballs are made.

Asian Meatballs with Sesame Lime Dipping Sauce...from the kitchen of One Perfect Bite courtesy of Gourmet Magazine

Ingredients:
1/4 cup whole milk
1/4 cup fine dry bread crumbs
3/4 pound ground pork
3/4 pound ground beef or veal
1 large egg, lightly beaten
1/2 cup canned sliced water chestnuts, rinsed, drained, and finely chopped
1/2 teaspoon salt
1/2 cup chopped fresh cilantro + 1/4 cup sprigs
5 tablespoons soy sauce, divided use
4 teaspoons Asian sesame oil, divided use
2 tablespoons fresh lime juice
2 tablespoons water
2 teaspoons sugar
Suggested accompaniment: steamed white rice or rice noodle salad

Directions:
1) Put oven rack in middle position and preheat oven to 500 degrees F.
2) Pour milk over bread crumbs in a large bowl and stir until liquid is absorbed. Add ground meat, egg, water chestnuts, salt, chopped cilantro, 1 tablespoon soy sauce, and 2 teaspoons oil and mix with your hands until combined well. Shape 3 tablespoons meat mixture into a ball and transfer to a 13- by 9-inch glass baking dish. Make more meatballs with remaining mixture, arranging meatballs about 1/2 inch apart in baking dish. Bake until cooked through, about 15 minutes.
3) Meanwhile, stir together lime juice, water, sugar, remaining 4 tablespoons soy sauce, and remaining 2 teaspoons oil in a bowl until sugar is dissolved.
4) Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce and sprinkle with cilantro sprigs. Serve meatballs with remaining sauce. Yield: 4 servings.

One Year Ago Today: Spiced Applesauce Cake with Hard Sauce

Two Years Ago Today: Toasted Coconut and Lime Layer Cake

Three Years Ago Today: Spicy Steamed Shrimp

Southwestern Soft Taco Casserole

Our grandsons...a happy band of brothers.

From the kitchen of One Perfect Bite...I am back home and ready, really ready, to take up whisk and spoon and create again in my own familiar and well-equipped kitchen. The break from routine and repetition was really needed and the time spent with family was simply priceless. As you can see, our grandsons are growing like over-fertilized weeds and our time with them, while short, is treasured. On reflection, I, too, am often tempted to say to the passing moment, "Stay, thou art so fair." Instead, I worked my way through blog related email tonight and hope to catch up with your comments and questions tomorrow morning. Thanks so much for your patience and continued support in my absence. The posts for the remainder of this week will be simple, but scrumptious, vacation fare. Next week, at the request of the Silver Fox, who, at the moment, is up to his ears in pasta and ground beef, I'll be featuring dishes from France and the Mediterranean. They are not at all toney, but I know you'll enjoy them.

The recipe I'm featuring tonight is one my younger daughter prepared for us while we were in New Hampshire. It is fast, easy and delicious and, better still, quantities can be doubled or tripled when you have a gang to feed. It can be made well in advance of serving and it also freezes well, freeing you for other chores or time with family and friends. Her version of the recipe uses just 7 ingredients, and, while it varies slightly, I think the recipe first appeared in Taste of Home magazine with a slightly expanded ingredient list. Optional ingredients in the recipe below are highlighted in red. If you have not yet sampled this casserole, I hope you'll give it a try. Here's the recipe.






Southwestern Soft Taco Casserole...from the kitchen of One Perfect Bite courtesy of Melissa Mabe and Taste of Home magazine

Ingredients:
1 pound ground beef
1/2 cup chopped green pepper
1/2 cup chopped onion
2/3 cup water
1 envelope taco seasoning
1 can (15 ounces) black beans, rinsed and drained
1 can (14.5 ounces) Mexican diced tomatoes, undrained
1 can (15 ounces) corn, drained
6 flour tortillas (8 inches), cut in half
1 can (16 ounces) refried beans
3 cups (12 ounces) shredded Mexican cheese blend

Directions:
1) Preheat oven to 350 degrees F.
2) In a large skillet, cook beef, and, if using, green pepper and onion, over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in black beans, tomatoes and corn. Simmer, uncovered, for 10 minutes.
3) Place four tortilla halves in bottom of a greased 13 x 9-in. baking dish. If using, spread tortillas with half of refried beans. Then spread with half of beef mixture and sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese.
4) Cover and bake for 25-30 minutes, or until heated through and cheese is melted. Yield: 9 servings.

One Year Ago Today: Orange and Rhubarb Bread

Two Years Ago Today: Blueberry Buckle

Meatballs in Caramelized Onion Gravy

From the kitchen of One Perfect Bite...These meatballs, especially when paired with buttered noodles or creamy mashed potatoes, have the makings of a fine family dinner. When my children were young, they shared my love for them and it seems their children have, in turn, inherited that errant gene that makes meatballs so appealing. This is a straight foreward recipe that is quick to put together. The thing that sets this dish apart from others like it, is the wonderful onion gravy the meatballs simmer in. This is an easy recipe to double or triple if you have a gang to feed. While the novelty quickly fades, young children love to assist with the meatballs, and you'll have a corp of assistants willing to assist you for the first 5 minutes or so. After that you'll probably be on your own, but their creations, which can range from pea to softball size meatballs, will inspire you. I do hope you'll try this recipe. Here's how the meatballs and their gravy are made.

Meatballs in Caramelized Onion Gravy...from the kitchen of One Perfect Bite

Ingredients:
1-1/4 lbs lean ground beef, room temperature
2 eggs, lightly beaten
3/4 cup panko
1/2 cup buttermilk
1 teaspoon garlic salt
1-1/2 teaspoons Italian seasoning, divided use
1/2 teaspoon black pepper, divided use
2 tablespoons olive oil
1 very large (softball size) onion, halved and thinly sliced
2 tablespoons flour
2 (10.5-oz.) cans condensed beef broth
1/4 teaspoon ground nutmeg
salt, to taste

Directions:
1) Heat oven to 350 degrees F. Place a wire cooling rack on a baking sheet and coat with nonstick cooking spray.
2) Place bread crumbs (panko) and buttermilk in a small bowl. Let sit for 10 minutes. Add eggs, garlic salt, 1 teaspoon Italian seasoning and 1/4 teaspoon pepper. Mix well.
3) Place ground beef in a large bowl. Add egg mixture and mix to combine. Form into 40 meatballs, about 1 level tablespoon each. Place on prepared rack over baking sheet. Bake meatballs for 20 minutes.
4) Meanwhile, heat olive oil in a large nonstick skillet over medium-high heat. Add onions, cover pan, and cook, shaking pan occasionally, until onions have wilted, about 10 minutes. Remove cover and cook until onions area deep golden brown, about 20 minutes longer. Sprinkle flour over mixture, stir and cook for 1 minute. Gradually add about 2 cups of condensed beef broth, stirring until flour is completely incorporated into liquid. Bring contents of pan to a simmer. Stir in the remaining 1/2 teaspoon Italian seasoning, 1/4 teaspoon pepper and the nutmeg. Add salt to taste. Return meatballs to skillet, lower heat to medium-low, and simmer, stirring occasionally, for about 10 minutes, or until meatballs are heated through. Serve with mashed potatoes or buttered noodles. Yield: 4 to 5 servings.

One Year Ago Today: Frozen Pistachio Cream Cake

Two Years Ago Today: Flaked Parsley Salad with Black Olives and Feta Cheese

Three Years Ago Today: Navajo Blue Corn Fried Chicken with Ancho Chili Sauce

Spaghetti and Meatballs

From the kitchen of One Perfect Bite...This might seem an unlikely choice for a summer meal, but after a day on the water or hiking in the woods, a meal like this really hits the spot. Our older grandsons, who suffer from what we who love them call hollow leg syndrome, consume an amazing amount of food and a meal like this really helps keep their hunger at bay. This recipe is a scaled back version of one developed by Cook's Illustrated and if you have not yet tried this recipe, I hope you soon will. These are some of the best meatballs I've ever tasted and the sauce is wonderfully flavorful and robust without being heavy. Don't let the length of the ingredient list mislead you into thinking this is a difficult recipe to prepare. It most decidedly is not. The various elements of this dish can be tackled separately and put together for a final simmer just before serving. All the ingredients used here can be found in any grocery store and none of them are exotic. I suspect the use of gelatin may be puzzling to some of you, but the editors at Cook's Illustrated explain that it is used to keep the meatballs soft and tender. While I don't understand the chemistry of this, I can tell you that it works. As with all of the vacation recipes I'm featuring this month, the quantities used here can be doubled or tripled if you have a gang to feed. I do hope you'll try this version of spaghetti and meatballs. It really is delicious and I know you will enjoy it. Here's the recipe.

Spaghetti And Meatballs...from the kitchen of One Perfect Bite adapted from Cook's Illustrated

Ingredients:

Meatballs

3/4 cup panko bread crumbs
1/2 cup buttermilk
1 large eggs, lightly beaten
12-oz. 85 percent lean ground beef
4-oz. ground pork
2 ounces thinly sliced prosciutto, chopped fine
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh parsley leaves
1 medium garlic clove, minced or pressed through garlic press
1/2 teaspoon powdered gelatin dissolved in 1 tablespoon cold water
Salt and ground black pepper

Sauce

1 tablespoon extra-virgin olive oil
1/2 cups grated onion (I used the grating blade on my food processor)
2 medium garlic cloves, minced or pressed through garlic press
1/4 teaspoon red pepper flakes
1/2 teaspoon dried oregano
2 cups tomato juice (bottled)
1 (28-ounce) cans crushed tomatoes
2 tablespoons dry white wine
Salt and ground black pepper
12 to 16-oz. spaghetti
3 tablespoons minced fresh basil leaves
1 tablespoons minced fresh parsley leaves
Granulated sugar
Grated Parmesan cheese, for serving

Directions:
1) To make meatballs: Place a wire racks in 1 foil-lined rimmed baking sheet. Adjust one oven rack to middle position and preheat oven to 450 degrees.Combine bread crumbs and buttermilk in large bowl and let sit, mashing occasionally with fork, until a smooth paste forms, about 10 minutes.Add eggs, beef, pork, prosciutto, Parmesan, parsley, garlic, gelatin mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper to bread crumb mixture. Gently mix everything with your hands until thoroughly combined. Spray wire rack with nonstick cooking spray (or rub with olive oil). Form meatballs using about 1/4 cup of meat mixture per meatball, and space the meatballs out on the rack as you form them. You should end up with 10 to 12 meatballs. Roast until browned, about 30 minutes, rotating tray from front to back halfway through.

2) To make the sauce: While meatballs roast, heat olive oil in a large Dutch oven or other pot over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 minutes.Add garlic, red pepper flakes, and oregano, and cook, stirring frequently, until fragrant, about 30 seconds. Stir in tomato juice, crushed tomatoes, wine, 1/2 teaspoons salt, and pepper to taste. Increase heat to medium-high, and bring to a simmer. Reduce heat to medium-low, and simmer until slightly thickened, about 15 minutes.

3) To complete: Remove meatballs from oven, and lower oven temperature to 300 degrees. Add meatballs to sauce, cover pot, and place in oven. Cook until meatballs are firm and sauce has thickened, about 1 hour.

4) Shortly before serving: Cook pasta according to package directions in boiling salted water. Drain pasta and return to cooking pot. Stir basil and parsley into sauce and adjust seasoning with sugar, salt and pepper to taste. Add a 1/2 cup of sauce to pasta and toss until lightly coated. Serve pasta from a serving bowl. Pass meatballs and remaining sauce at table with a separate bowl of Parmesan cheese. Yield: 4 to 5 servings.

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