Tuesday, May 25, 2010

victoria day dinner. full tummies.

trying out some new recipes.  experienced some stressful failure, but overall was happy with the outcome of the meal.

cranberry olive bread with homemade garlic butter (paprika, chili, parm)
spicy bean salad served cold
vegetarian sweet and sour meat(?)balls - had some trouble but tasted quite good.  Should of used croutons rather than freshish bread crumbs.  martha stewart said i had options. 
fresh pesto + toasted almond vermicelli

1 comment:

  1. Meatballs:
    * 4 eggs
    * 1 cup shredded Cheddar cheese
    * 1/2 cup cottage cheese
    * 1/2 cup finely chopped onion
    * 1 cup finely chopped pecans
    * 1 teaspoon dried basil
    * 1 1/2 teaspoons salt
    * 1/4 teaspoon dried sage
    * 2 cups Italian seasoned bread crumbs
    Sweet and Sour Sauce:
    * 1/4 cup vegetable oil
    * 1/4 cup white vinegar
    * 3/4 cup apricot jam
    * 1 cup ketchup
    * 1/4 cup minced onion
    * 1 teaspoon dried oregano
    * 1 dash hot pepper sauce

    1. Preheat the oven to 350 degrees F (175 degrees C).
    2. In a large bowl, mix together the eggs, Cheddar cheese, and cottage cheese until well blended. Mix in 1/2 cup onion, pecans, basil, salt and sage. Stir in bread crumbs. Form the mixture into 2 inch balls, and place them in a 9x13 inch baking dish.
    3. In another bowl, whisk together the vegetable oil, vinegar, apricot jam, ketchup, 1/4 cup onion, oregano and hot pepper sauce. Pour over meatballs.
    4. Bake uncovered for 35 to 40 minutes in the preheated oven, until meatballs are firm, and sauce is thick and bubbly.


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