Gigante Meatballs

Make these when you have time because they’re delicious and they freeze well. I just pulled a bag out of the freezer for dinner added them to a pot of sauce and served it over spaghetti. So easy. They’re also great over polenta!

Giant Meatballs

THE MEATBALLS:

  • 1 pound 80% fat ground beef
  • 1 pound ground pork
  • 6 Tbsp Italian style breadcrumbs
  • 6 Tbsp seasoned Panko breadcrumbs
  • 3 Tbsp grated Parmesan cheese
  • 2 large eggs
  • 2 Tbsp milk
  • 2 Tbsp dried oregano
  • 1 Tbsp dried thyme
  • 1 tsp salt
  • 2 1/2 cups of your favorite marinara (more if you’d like more sauce. Up to 5 cups)
  • Mozzarella for top (optional)
  1. Preheat oven to 375˚F
  2. In a large bowl, mix meatball ingredients until evenly combined.
  3. Portion meatball mixture into 1/4 pound pieces, rolling into balls.
  4. Place meatballs in a large baking dish. Bake for 20 minutes.
  5.  Remove dish from oven and top meatballs with the sauce. Return to oven and bake for an additional 25 – 30 minutes, or until meatballs have reached an internal temperature of 165˚F. If adding mozzarella, add 10 mins before pulling out of oven.

Shelter In Place Trend: Make Sourdough

I had no idea this was a trend until I started seeing pics of sourdough bread on social media. Making a started just seemed like a cool science + nourishing food activity for the kids. Also, being a sourdough starter mom is rewarding and a PITA. Enjoy!

Sourdough Starter

The Kitchn is the resource we used for making the starter (note, it takes 5 days if you can keep it in a room 70-75 degrees f.

Sourdough Bread

  • 1200 grams bread flour
  • 900 grams water
  • 20 grams fine sea salt
  • 20 grams starter

Make the leaven the night before baking. Mix 20 grams of starter with 200 grams of warm water. Wash your hands really well and stir with your hands to disperse.

Add 200 grams of flour and combine well. Cover and let rest at room temp for 12 hours or until puffed in appearance.

To test for readiness, drop a tablespoon of leaven into a bowl of room temp water; if it floats, it’s ready to use. If it doesn’t, allow for more time to ferment.

In a large bowl, combine 200 grams of leaven with 650 grams of warm water. Wash hands really well and stir to disperse with hands.

Add 1000 grams of flour to bowl (if using whole wheat, use 900 grams of bread flour and 100 grams of whole wheat flour). Wash your hands again really well. Use your hands to mix until no traces of flour remain. The dough will be sticky and ragged. Cover the bowl with a towel and let it rest for 25 to 40 mins at room temp.

Add 20 grams of fine sea salt and 50 grams of warm water. Use hands to integrate salt water into dough thoroughly. The dough will begin to pull apart, but continue mixing. It will come back together.

Cover dough with a towel and transfer to a warm environment, 75 – 80 degrees f (like near a window in a sunny room, or inside a turned off oven) Let dough rise for 30 mins.

Fold dough by dipping a very clean hand in water, taking hold of the underside of the dough at one quadrant and stretching it up over the rest of the dough. Repeat this action 3 more times, rotating bowl a quarter turn for each fold. Do this every half hour for 2 1/2 hours more (3 hours total). The dough should be billowy and increase in volume 20 – 30 percent. If not, continue to let rise and fold for up to an hour more.

Transfer dough to a work surface and dust top of flour. Use a dough scraper to cut dough into 2 equal pieces and flip them over so floured sides are face down. Fold the cut side of each piece up onto itself so the flour on the surface remains entirely on the outside of the loaf; this will become the crust. Work dough into taut rounds. Place the dough rounds on a work surface, cover with a towel, and let rest 30 mins.

Mix 100 grams flour and 100 grams rice flour in a different bowl. Line two 10-12″ bread proofing baskets or mixing bowels with clean towels. Use some of the flour mixture to generously flour towels (reserve remaining mixture).

Dust rounds with flour. Use a dough scraper to flip them over onto a work surface so floured sides are facing down. Take one round and starting at the side closest to you, pull the bottom 2 corners of the dough down toward you. Then fold that into the middle third of the dough. Repeat this action on the right and left sides, pulling the edges out and folding them in over the center. Finally, lift the top corners up and fold down over previous folds. Roll dough over so the folded side becomes the bottom of the loaf. Shape into a smooth taut ball. Repeat with the other round.

Transfer rounds, seam-side up, to the prepared baskets. Cover with a towel and return the dough to the 75 – 80 degree f environment for 3 – 4 hours. (Or let dough rise for 10 to 12 hours in the refrigerator. Bring it back to room temp before baking. )

About 30 mins before baking, place a Dutch oven or lidded cast iron pot in the oven and heat it to 500 degrees. Dust tops of dough, still in their baskets with the bread and rice flour mixture. Very carefully remove heated pot from oven and gently turn 1 loaf into pan seam side down. Use a lame or razor blade to score the he top of the bread a few times to allow for expansion. Cover and transfer to oven. Reduce temp to 450 degrees and bake for 20 mins.

Carefully remove the lid (steam may rise) and bake for 16-20 more mins or until crust is rich and golden brown.

Transfer bread to a wire rack to cook for at least 15 mins before slicing. The bottom of the loaf should sound hollow when tapped. Increase oven temp to 500 degrees, clean out the pot and repeat the process with the second loaf.

Recipe from NY Times’ Tartine Bread.

Miss Heidi’s Beautiful Noodles

My LO attends the most nurturing and loving preschool led by a an earth fairy. Ok, she’s human but an extraordinary one. Her name is Miss Heidi and her school is called, Rainbow’s End.

My LO tells me the reason it’s called Rainbow’s End is because her school is where the rainbow ends and the gold is the children. Really! Can I stay there all day too? It smells like freshly peeled oranges.

LO loves her “pasta” so here’s the recipe.

Miss Heidi’s Beautiful Noodles

  • 1 bundle of soba noodles
  • 10-12 shakes of Braggs Amino Acid
  • 1 TBSP raw cashew butter
  • A splash of water

Cook noodles for 5-6 mins. Drain. Add braggs and cashew butter and water. Mix and eat.

Butter Mochi Muffins

The cutest/sassiest names website, snixykitchen posted this recipe and I love it. It reminds me of Hawaii and makes me so happy to eat (looking at you gluten-free)! They smell crazy good coming out of the oven. They’re crunchy on the outside and mochi chewy on the inside. I’m addicted. Thanks snixy!!

Butter Mochi Muffins

  • 1/4 cup (2 ounces) unsalted butter, melted and cooled, plus more for greasing pans
  • 2 cups (320 grams) mochiko sweet rice flour
  • 1 cup (200 grams) organic dark brown sugar*
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 13.5-13.66-ounce can full-fat coconut milk
  • 2 large eggs, room temperature
  • 1½ teaspoons vanilla extract
  • 1 teaspoon molasses (optional, added for flavor) – I didn’t use it
  • 1½ tablespoons each, black and toasted sesame seeds, for garnish
  1. Preheat oven to 350°F and place the oven rack in the middle of the oven.
  2. Generously grease the sides and top of a 12-cup muffin tin** with soft butter.
  3. In a medium bowl, whisk together the sweet rice flour, dark brown sugar, baking powder, and salt.
  4. In the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl, whisk together the melted butter, coconut milk, eggs, vanilla, and molasses.
  5. With the mixer on low speed, slowly add the dry ingredients to the wet ingredients and mix until completely combined.
  6. Divide the batter among the prepared muffin tin, filling each cup all the way to the top. Note: the thickness of your batter will vary depending on the brand and thickness of your coconut milk and temperature of your butter. If your batter is thicker than mine pictured, that’s okay and it will still bake up delicious!
  7. Sprinkle the tops with black and white sesame seeds.
  8. Bake 55-65 minutes*** until the top is brown and crispy and the muffin springs back when poked with a finger.
  9. Let cool 10 minutes in the pan, then transfer to a wire rack to cool completely.
  10. Store in an airtight container for up to 4 days.****

NOTES

*Organic dark brown sugar is richer and more caramel-y than conventional, but you an use conventional in a pinch!

**Any muffin tin will do, but for ultimate crispy exterior, I recommend a dark non-stick muffin tin.

***If using a light muffin tin, you may have to bake the muffins a little bit longer.

****If keeping them for longer, they’ll lose their crispiness after a day or two in storage, but you can pop them in the oven for a few minutes to get them crispy again before eating.

Filippino Beef Stew

I love beef stew. It’s easy and when cooked well, the beef is tender and it is oh so comforting.

This beef stew recipe reminds me of the holidays because my SO’s family makes a similar stew every nocha buena.

I had stew meat so I thought, let’s make xmas in March. Enjoy!

Filippino Beef Stew

  • 1.5 lb stew meat, cut into 2″ cubes
  • 1/4 cup soy sauce
  • 1/2 lemon juice
  • 5 cloves garlic, minced
  • 1/2 yellow onion, diced
  • 1 red bell pepper, chopped
  • 3 carrots, chopped
  • 12 baby red and Yukon potatoes, size of large marbles (fewer cut into smalle pieces is fine)
  • 2 bay leaves
  • 1.5 cup tomato purée
  • 2 cup beef stock (extra if needed)
  • 2 TBSP fish sauce
  • Cracked pepper
  • Canola oil

Marinate beef with soy sauce and lemon juice for 30 mins.

Heat 1-2 TBSP canola oil and brown garlic. Set aside.

Brown meat in batches. Reserve marinade.

Cook onion with all the beef until onion is wilted. Add fish sauce and cook for 2 mins. Add in the tomato purée, 1 cup of broth, reserved marinade, red bell pepper, garlic and oil and bay leaves. Bring to boil. Cover and simmer for 45 mins. Checking to stir 2-3 times adding broth if it gets too thick.

Test meat at 45 min mark. It most likely needs to cook for another 30-45 mins to easily pull apart with a fork. Add in broth when necessary.

Once the meat is tender, add in the potatoes and carrots and cook until tender, 20 mins.

Serve over rice with cracked pepper.

Enjoy!!

Holy QUESO, Batman!!

Stop what you’re doing and make this NOW! Make it as a weekend snack. Serve it with margaritas. Bring it to your friends’ house in a fondue pot and be forever more, the most invited person to every eating event ever.

I love you, homesicktexan.com for this recipe – like love love!

Best Queso Ever (Bob Armstrong Dip)

Ingredients for the taco meat:

  • 1 tablespoon vegetable oil
  • 1/2 bell pepper. seeded and diced
  • 1 jalapeño, seeded and diced
  • 1/2 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Pinch of cayenne

Ingredients for the chile con queso:

  • 1 tablespoon vegetable oil
  • 2 jalapeños, seeded and diced
  • 1/2 small yellow onion, diced
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1 tablespoon corn starch
  • 1 cup chicken broth
  • 1 pound American cheese, shredded
  • 1 cup grape tomatoes, diced
  • Salt
  • Sour cream and guacamole for garnishing
  • Tortilla chips, for serving

Instructions

  1. To make the taco meat, in a large skillet heat the oil on medium-low heat and add the bell pepper, jalapeño, and onion. While stirring occasionally, cook until the onion is translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.
  2. Add the ground beef to the skillet, along with the cumin, chili powder, salt, pepper, and cayenne. Stir until everything is well combined and then cook the ground beef for 15 more minutes, or until browned. Taste and adjust seasonings. Turn off the heat and drain any excess grease.
  3. To make the queso, in a saucepot heat the oil on medium-low heat and add the jalapeño and onion. While stirring occasionally, cook until the onion is translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.
  4. Leaving on the heat, stir in the cumin, black pepper, and cornstarch until the dry ingredients are well combined with the vegetables. Pour in the chicken broth and while stirring cook until the sauce has thickened, which should happen in a couple of minutes.
  5. Turn the heat down to low and working in batches, slowly stir in a handful of the cheese. After it’s melted into the sauce, repeat the process until all the cheese is added. Stir in the tomatoes, adjust seasonings, and add salt to taste.
  6. This makes a lot of queso. To keep it hot and reduce the “skin” from forming, serve in a fondue pot. To assemble, layer along the bottom of the dish the taco meat, then pour in the queso and then top with the guacamole and sour cream. Serve warm with chips

Kinda Curry Curry

This is the simplest recipe that results in the kind of curry non-spicy lovers love. It’s full of veggies and protein of your choice.

  • 1 large red onion, chopped
  • 2-3 cloves or garlic, diced
  • 3″ piece of ginger, peeled and diced
  • 10 whole cardamom pods, smashed and seeds removed
  • 1/2 head of cauliflower, chopped
  • 2 carrots, chopped
  • 1 eggplant, chopped and roasted
  • 1 sweet potato, chopped and roasted
  • 1 red bell pepper, chopped
  • 1/4 small purple cabbage, chopped
  • Handful of spinach
  • Handful of green beans
  • Extra firm tofu, chopped
  • 1/2 can garbanzo beans, rinsed
  • 1 can coconut milk
  • 1 cup tomato purée
  • 2 tsp cumin
  • 2 tsp turmeric
  • 1/4 tsp cinnamon
  • Salt to taste

Preheat oven to 375 and roast sweet potato and eggplant with a drizzle of oil and salt for 30 mins while you’re busy chopping and sautéing.

Sauté onions, garlic, ginger and cardamom seeds for 5 mins on medium in avocado oil or oil of your choice. Add carrots, cauliflower and spices. Cook for 1 min until fragrant. Add coconut milk and tomato purée. Cook for 10 mins. Add remaining veggies (except spinach) and protein (tofu in this case) and cook until veggies are just tender and protein is cooked. Add roasted veggies and spinach.

Serve over rice.