Showing posts with label make ahead. Show all posts
Showing posts with label make ahead. Show all posts
Hello everyone! I am here today, sharing a handy recipe for make ahead mashed potatoes. This is a recipe which comes in very handy for the holiday meals when space on the stove is limited and at a premium. You can make these potatoes up to two days ahead of time and simply reheat them in the oven with a few other bits while the turkey is resting.
They are rich and creamy and go together simply and easily, using only four simple ingredients. Potatoes, butter, cream and cream cheese. You could leave the cream cheese out if you wish, but heck, it's the holidays and extravagance is the order of the day!
I chose to reheat my potatoes in a mauve colored vintage Pyrex baking dish. It ended up making them look pinkish on the edges. I apologize for that. It's not my potatoes, simply the light being cast on them from the dish!
These are fabulously tasty and for more than just the holidays! Whenever you are wanting to serve potatoes and know that you are going to be rushed for space and time, this is a recipe which will come in very handy. Feeding more than four people? Simply double the recipe! No problem!
WHAT YOU NEED TO MAKE FLUFFIEST MAKE AHEAD MASHED POTATOES
Four simple ingredients aside from the seasoning. That's all.
- 2 pounds of floury potatoes (King Edward, Maris Piper, Russet, Yukon Gold)
- kosher salt and white pepper to taste
- 3/4 cup (180ml) of half and half cream
- 1 TBS finely grated onion (optional)
- 2 ounces (56g) full fat cream cheese
- 1/4 cup (57g) butter
for reheating:
- 4 TBS butter, cut into bits and divided (Half for buttering the baking dish, half for garnishing)
For serving as desired:
- extra butter, snipped parsley or chives
I always use full fat everything. Butter, cream cheese, milk. I have not made with lower fat ingredients, but they might be just as nice. I just have not tried it.
Floury potatoes are potatoes which contain more starch. This means that they break down nicely when cooked, and mash well, coming out lovely and fluffy. New potatoes or waxy potatoes are not desirable when it comes to making mash. The mash will end up being gluey and lumpy.
The onion is entirely optional. My mother always added some grated onion to her mashed potatoes and that is how we like them. It was her "secret" ingredient.
HOW TO MAKE FLUFFIEST MAKE AHEAD MASHD POTATOES
These are very simple to make, really. You can prep them up to two days in advance and then simply reheat in the oven or in a slow cooker if oven space is at a premium.
Peel your potatoes and put them into a saucepan of lightly salted cold water to cover them completely. Bring to the boil and them cook at a rapid simmer for 15 to 20 minutes until they are fork tender. Drain well and return to the pot. Shake the saucepan over the residual heat of the burner to dry them out well.
While the potatoes are cooking, heat the half and half cream, butter, grated onion (if using) and cream cheese over medium heat until quite warm. Don't let it boil but keep it warm.
Mash the potatoes with a potato masher or put then through a potato ricer, depending on how smooth you want them. Season to taste with salt and white pepper. Beat in the cream and cream cheese by hand. Don't use an electric mixer or you will end up with gluey potatoes.
Butter an 8-inch square casserole dish. Spoon the potatoes into the dish, smoothing over the top. Press the remaining cubed butter at even intervals over the top. Cover tightly with some plastic cling film and then refrigerate for up to two days.
On the day you wish to serve them, bring them out of the refrigerator at least half an hour or up to one hour prior to reheating them.
Cover tightly with aluminum foil and then reheat in a 350*F/180*C/gas mark 4 oven for half an hour..
Remove the foil and stir the melted butter on top through. Return to the oven for a further 10 minutes until heated through completely. Dot the top with the remaining butter, sprinkle with chives or parsley as desired, and serve.
Notes
To reheat in the slow cooker - Generously grease the bottom and sides of your slow cooker. Transfer the potatoes to the slow cooker, dot with butter as above, cover and cook on low for 3 to 4 hours, stirring once or twice during the cook time. Serve as above.
VARIATIONS ON THE THEME
GARLIC AND HERB - Infuse the cream with a couple of crushed cloves of garlic while heating it, along with a few TBS of your favorite herbs, such as thyme or rosemary.
ROASTED GARLIC - Roast a small head of garlic, squeeze the roasted garlic from the cloves and then mash. Stir this into the mashed potatoes
CHEESY MASH - Stir your favorite melty cheese into the mashed potatoes. Some favorites are cheddar, gruyere, stilton, blue cheese, goats cheese or gouda.
If the potato is your favorite vegetable as it is mine, you might also be interested in the following fabulous side dishes, for your holiday dinner or not!
TRIPLE MASH WITH HORSERADISH CRUMBS - Mashed potatoes with the addition of parsnips and rutabaga (swede). Mashed together with butter, milk and cream for a triple whammy of deliciousness. Served hot and topped with some crisp and buttery horseradish breadcrumbs. Altogether very lush and delicious.
TWO POTATO GRATIN - Layers of tender white potato, chopped onion, sweet potatoes and several kinds of cheese. There is no butter as you don't need butter with the cheese. There is no cream either. Once again, the cheese adds a richness that cream often adds. It is thickened merely with a bit of flour between the layers. The only seasoning is a bit of salt and pepper, and the moisture comes from ordinary milk. Altogether delicious.
Yield: Five to Six servings
Fluffiest Make Ahead Mashed Potatoes
Prep time: 25 MinCook time: 40 MinTotal time: 1 H & 5 M
Fluffy and delicious this simple mashed potato recipe uses only four ingredients (not including seasoning) and can be made up to two days ahead of time. Simply reheat in the oven or slow cooker. They are the ultimate mashed potato side for the holidays!
Ingredients
- 2 pounds of floury potatoes (King Edward, Maris Piper, Russet, Yukon Gold)
- kosher salt and white pepper to taste
- 3/4 cup (180ml) of half and half cream
- 1 TBS finely grated onion (optional)
- 2 ounces (56g) full fat cream cheese
- 1/4 cup (57g) butter
for reheating:
- 4 TBS butter, cut into bits and divided (Half for buttering the baking dish, half for garnishing)
For serving as desired:
- extra butter, snipped parsley or chives
Instructions
- Peel your potatoes and put them into a saucepan of lightly salted cold water to cover them completely. Bring to the boil and them cook at a rapid simmer for 15 to 20 minutes until they are fork tender. Drain well and return to the pot. Shake the saucepan over the residual heat of the burner to dry them out well.
- While the potatoes are cooking, heat the half and half cream, butter, grated onion (if using) and cream cheese over medium heat until quite warm. Don't let it boil, but keep warm.
- Mash the potatoes with a potato masher or put then through a potato ricer, depending on how smooth you want them. Season to taste with salt and white pepper. Beat in the cream and cream cheese by hand. Don't use an electric mixer or you will end up with gluey potatoes.
- Butter an 8-inch square casserole dish. Spoon the potatoes into the dish, smoothing over the top. Press the remaining cubed butter at even intervals over the top. Cover tightly with some plastic cling film and then refrigerate for up to two days.
- On the day you wish to serve them, bring them out of the refrigerator at least half an hour or up to one hour prior to reheating them.
- Cover tightly with aluminum foil and then reheat in a 350*F/180*C/gas mark 4 oven for half an hour..
- Remove the foil and stir the melted butter on top through. Return to the oven for a further 10 minutes until heated through completely. Dot the top with the remaining butter, sprinkle with chives or parsley as desired, and serve.
Notes
To reheat in the slow cooker - Generously grease the bottom and sides of your slow cooker. Transfer the potatoes to the slow cooker, dot with butter as above, cover and cook on low for 3 to 4 hours, stirring once or twice during the cook time. Serve as above.
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Twice Baked Cheese Soufflés. I am really excited to share this recipe with you today for these fool proof twice baked cheese soufflé. Wonderfully rich and incredibly easy to make, the recipe makes 6 individual soufflés.
These are just perfect for when you are wanting a nice light supper. They are also great as a first course when you are entertaining as they can totally be made ahead, napping with cream and cheese and reheating just prior to your needing to serve them.
Quick, easy and convenient, what more can you ask for? Not a lot I tell you. These are fabulous!
I discovered the recipe many years ago when I was waiting in the Doctor's office when I was living down in Brenchley. I discovered it in a magazine in the waiting room, copied it out onto paper and have been making them ever since.
In fact, they were a real favorite in the Manor where I worked also. They just loved them! I served them at various functions and they were actually something which was I requested to leave in the refrigerator for them to heat up at the weekends on occasion.
A lot of people are really intimidated by the idea of making soufflés, but trust me when I tell you these are very simple to make. I have never had the go wrong. Never.
They also use incredibly simple ingredients. Eggs, flour, milk, butter, grainy mustard, a good cheddar, an onion, some seasonings and aromatics and cream to finish. Nothing extraordinary here. Nothing.
It should go without saying that you want to use a really good cheddar cheese for these. I like to use a quality extra sharp cheese. This will give you a lovely flavor.
Oh how I am going to miss the great cheddars I was able to buy in the UK. They made the absolute best cheddar cheese there. Rich and delicious.
Just buy the best that you can get and you will be okay. Since cheddar is one of the main flavoring ingredients, this is really important.
The recipe does require the use of whole milk. Don't be tempted to stint on this. You will not get as nice of a result if you use low fat milk.
The milk is steeped with the flavor of a whole peeled onion, bay leaf and a whole clove. This adds additional flavor.
The milk is used to form the basis of the soufflés, which is basically a very thick cream sauce into which you will melt most of the cheese and beat in the egg yolks. If you can make a cream sauce, you can do this.
The only thing you really need to be careful of here is that you don't scramble the egg yolks. Whisk the creamy cheese mixture until it is lukewarm and then beat in the yolks one at a time. This is also when you add the grainy mustard.
You can use any whole grain mustard you like, but I, personally, like a Dijon style of grainy mustard.
Next thing you do is to whisk your egg whites until stiff and begin folding them into your mixture. This is best done in thirds. Stir the first third in and then fold in the remainder.
Its okay to have a few visible streaks of egg white. What you don't want to do is to knock all of the air out.
These are baked initially in well buttered single sized ramekins. Straight sided ones work best. Butter them really well so that they don't stick.
The filled ramekins are put into a roasting tin and boiling water is added to come halfway up the sides of the ramekins. This is called a Bain Marie.
I always find this a lot easier to do if I put the roasting tin holding the ramekins into the oven first and then add the water, carefully from the side.
That's it! This initial bake will see the rise beautifully. Once this is done, you simply need to tip the out into another baking dish, nap them with some cream, dust with more cheese and bake again.
This is where you can do them ahead of time. You can do everything but the final napping and baking well ahead of time, even up to a day ahead, which makes them perfect for entertaining!
Just make them to that point, pop them into a baking dish, and cover with some plastic cling film, if you are going to bake them all at once. If you are going to bake them in smaller numbers, then just pop them into a plastic container with a lid.
Then you can just take out as many as you need when you need them. Pop into your baking dish, nap with the cream, sprinkle on the additional cheese and bake. Easy peasy!
They rise again beautifully on the second bake and end up with a lovely cheesy crust, not to mention that rich cream sauce. DELICIOUSLY simple!
For a luncheon all you need is a tossed salad on the side. For a heartier supper I would add some cooked vegetables on the side.
I have never frozen these so I can't say for sure if you can successfully do that or not. I suggest you freeze one and see how that works before you freeze them all. (Freeze one, then thaw and bake as below.)
These truly are simple to make and fabulously tasty. I really hope you will be inspired to give them a go!
Twice Baked Cheese Soufflés
Yield: 6
These are wonderfully rich and light and so very easy to make. I got the recipe from out of a magazine in the Doctor's waiting office one day (I couldn't begin to tell you which one) and I brought it home and adapted it to our tastes. They have become a firm favourite in my repertoire.
Ingredients
- 1 1/4 cup (300ml) whole milk (1 1/4 cup)
- 1/2 of a small onion, peeled and studded with 1 clove and 1 bay leaf
- 3 TBS (40g) butter, plus more for greasing
- 1/3 cup (40g) plain flour
- 1 1/4 cup (150g) of good strong cheddar, grated and divided
- 1 TBS coarse grainy mustard
- salt, pepper and freshly grated nutmeg to taste
- 3 large free range eggs, separated
- 1 cup (240 ml) of double cream
Instructions
- Place the milk in a small pan along with the onion, clove and bay leaf. Bring slowly just to the boil, then remove it from the heat and leave it to infuse for 30 minutes. At the end of that time, remove the onion, clove and bay leaf and discard.
- Pre-heat the oven to 200*C/400*F.
- Take another pan and place it over medium heat. Melt the butter in this, then stir in the flour. Cook, stirring until smooth and completely amalgamated, for about one minute.
- Remove from the heat. Add the infused milk in a slow and steady stream, whisking the whole time. Return to the heat and cook, stirring, until thickened and just beginning to boil. Remove from the heat.
- Stir in 1 cup (125g) of the grated cheese and all of the grainy mustard. Season well with salt and pepper and a good grating of fresh nutmeg. Whisk in the egg yolks, one at a time.
- Butter six medium ramekins well and place them into a large shallow roasting tin.
- Beat the egg whites until stiff with an electric whisk. Stir about a third of the egg whites into the cheese mixture to help slacken it and then gently fold in the rest.
- Spoon and divide the mixture evenly into the buttered ramekins.
- Carefully add boiling water to the roasting tin to come halfway up the sides of the ramekins and then carefully place the roasting tin into the heated oven. (If you have strong oven racks it is probably best to place the roasting tin into the oven first and then add the water)
- Bake for 15 to 20 minutes, until they are well risen and nicely browned on top.** (see notes below)
- Remove from the oven and remove from the roasting tin, placing them on a wire rack to cool. Increase the oven temperature to 220*C/425*F.
- Once they are cooled enough to handle, carefully tip them out onto the palm of your hand, one at a time, and place them, right sides down, into a buttered baking dish large enough to hold all six of them.
- Season the double cream with some salt and black pepper and spoon it evenly over top of each souffle. Sprinkle the remaining grated cheddar cheese evenly over top.
- Place back in the oven and bake for about 15 minutes, or until they are well risen and the cream is bubbling and the cheese is melted and beginning to brown nicely. Serve hot.
Notes:
**You can complete the recipe to the end of the first baking and put them in a buttered dish, cover them, and then store them in the refrigerator for up to a day ahead before proceeding. Bring them to room temperature before finishing them off as outlined in the recipe.
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I have always loved potatoes in any way shape or form. I think they must be one of the most versatile vegetables in the kitchen. You can do anything with them. I was recently sent a cookbook to review, entitled Make It Easy Cookbook, by Jane Lovett an d as soon as I saw the recipe for Slow Fried Lemon and Oregano Potatoes in it, I knew that I had to make them! Simple ingredients, simply prepared with extraordinary taste results!
After all of the turkey and ham of the past week, we were craving something quite different for supper at the weekend. We were also having company for supper and I thought they were probably a bit tired of turkey and the like as well.
I was right. This casserole went down a real treat. It is a little bit different than most Cowboy Casseroles which you may see out there in that I add herbs and vegetables to mine.
I still use the cream soup . . . but the addition of Worcestershire Sauce, Mushroom ketchup, tomato ketchup really enhances the flavours of this lovely stand by. It's like a cottage pie . . . but with a tater tot covering instead of mash.
If you keep ground beef, tinned soup and sweet corn, along with frozen tater tots in your store cupboard/freezer . . . then you always have the makings of this delicious and economical casserole ready to go.
This is a real family pleasing meal. It's hearty and filling and so very tasty. I like to make a salad to serve on the side and green beans. The other night I added some garlic bread as it was a company meal.
Needless to say, the meal was well received. I knew it would be. Enjoy!
*Cowboy Casserole*
Serves 6
Printable Recipe
This may not look very tasty, but trust me when I say it's delicious. I like to make the meat mixture the day before and let it ripen overnight. I think it's even more delicious when you do this.
500g of extra lean ground beef (2 1/2 pounds)
olive oil spray
a knob of butter
1 large leek, split, washed and thinly sliced
1 small onion, peeled and minced
3 cloves garlic, peeled and minced (or 3 tsp Gourmet Garden crushed garlic)
1 tsp mixed dried herbs (thyme, summer savoury, marjoram)
2 dessert spoonful's of tomato ketchup
a good splash of Worcestershire sauce
a good splash of mushroom ketchup
fine sea salt and freshly ground black pepper to taste
1 (340g) tin of sweet corn, drained (about 1 1/2 cups)
1 tin of condensed cream of mushroom soup, undiluted
125ml of whole milk (1/2 cup)
4 heaped TBS sour cream
8 ounces strong cheddar cheese, divided (2 cups)
1 1/2 bags of frozen potato nuggets (tater tots)
Spray a large and deep nonstick pan with some cooking spray. Add the beef and scramble fry, cooking until it is no longer pink and any liquid is totally evaporated. Add the knob of butter and continue to cook, until it begins to turn golden brown in places. Add the leek, onion, garlic, and herbs. Cover and cook over low heat until the vegetables are wilted. Stir in the ketchup, Worcestershire sauce, mushroom ketchup, corn, soup, milk, sour cream and 1/2 of the grated cheese. Heat through. Taste and adjust seasoning as necessary with salt and pepper. Allow to simmer over low heat for about 15 to 20 minutes. Do not let it dry out. You want it slightly loose. (If you are making it a day ahead, pour it into a plastic container at this point, cover and refrigerate. The next day spread it into a 9inch by 13 inch glass baking dish which you have buttered and allow to come to room temperature before proceeding.)
Preheat the oven to 180*C/350*F/ gas mark 4.
Scatter the frozen potato nuggets over top of the meat mixture. Cover tightly with foil and bake for 30 minutes. Uncover and sprinkle with the remaining cheddar cheese. Return to the oven and bake for 15 to 20 minutes longer until golden brown and the meat mixture is bubbling nicely. Remove from the oven and let stand for 5 to 10 minutes before serving. Serve hot. I like to serve this with some salad and green beans.
Pssst . . . I did take a picture of it spooned out in the kitchen . . . but it's not that great a picture because the light is artificial. Trust me though, it is really tasty.
My mother never ever liked getting a gift for Christmas that had anything to do with cooking, cleaning or eating . . .well except for chocolates that is. I never saw her turn down a nice box of choccies. She just didn't want to get the other stuff, like mixers or blenders, or jars of jam, etc.
Me on the other hand, I just love, Love, LOVE to get any gift that has anything to do with the kitchen or eating! I have had a Kitchen Aid Stand Mixer on my wish list for years now, to no avail, but . . . I live in hope.
Candy Apple Red or Powder Blue or even yellow would do me fine. Actually who am I trying to kid, I'll take it in any colour I can get it! But I digress . . .
Food gifts. I just adore receiving them and I love putting them together for friends. I especially love the mix in a jar things, or goodies in a mug, or Mug-ems as they are also called. We did an activity in RS Society in August and I did a presentation on Gifts in a jar and it was quite popular so today I am going to show you two of my favourite Gift Mixes in a Jar, and in the spirit of giving, I am including my artwork Gift Tags for you to print out and tie on to your own gift jars. All you need to do is right click and save and then you can print them out 4 or 6 to a page via your own printer. Merry Christmas! (And there are two versions, one with American measures and one with British measures.)
The first one is the Oatmeal and Raisin Cookie Mix in a Jar, and let me tell you they are fabulous cookies. Very delicious. These mixes are so easy to make, and such fun to give and to receive. I really love decorating the jars up and making them pretty with ribbons and bows, etc.
You can decorate the up with Cute little Christmas Ornaments, or whatever. Little cloth caps, ribbons . . . let your imagination and creativity carry you away!
And if you aren't into cookie mixes in a jar, you can just make some for yourself. These cookies are fabulous. Very, very tasty indeed!
*Oatmeal and Raisin Cookie Mix In a Jar*
Makes 1 1-litre jar
Printable Recipe
100g of plain flour (1 cup)
1 tsp cinnamon
1/2 tsp ground nutmeg
1 tsp bicarbonate of soda
1/2 tsp salt
150g of soft light brown sugar (3/4 cup)
110g of granulated sugar (1/2 cup)
100g of raisins (3/4 cup)
160g of old fashioned oats
Whisk together the flour, cinnamon, nutmeg, soda and salt. Layer the ingredients in the jar as follows, tamping each layer down well before adding another layer. Half the flour mixture. Half the brown sugar. The raisins. The white sugar. The remaining half of the brown sugar and the oats. You may think it won't all fit, but it will. Just persevere. Screw on the lid tightly. Decorate as you wish and attach a label with the baking directions.
You might think when you look at each recipe . . . all that would never fit in a jar, but don't worry! It absolutely does! I use my Pampered Chef tamper tool and it packs everything in very nicely.
These Cranberry White Chocolate and Oat Cookies are my favourites. Oh my . . . but I could just eat them all up myself. Quite dangerous to have around once baked. I bet I ate three right away. I am such a naughty pup.
I bet even YOU couldn't eat just one though . . . but who's eating?? These are for gifts right? Yah, of course they are!! But really . . . I don't think anyone would begrudge you making a jar of the mix, or just baking yourself up a recipe of these for your own family. In fact, that might just be one way where you could guarantee a sweet surprise for yourself under the tree on Christmas morning! After all, as they say . . . Charity begins at home! Ho Ho Ho!!
*Cranberry White Chocolate Cookie Mix In a Jar*
Makes 1 1-litre jar
Printable Recipe
50g of plain flour (1/2 cup plus 2 TBS allpurpose)
40g old fashioned oats (1/2 cup)
1/2 tsp bicarbonate of soda
1/2 tsp salt
66g soft light brown sugar (1/3 cup)
63g of white sugar (1/3 cup)
75g dried cranberries (1/2 cup)
90g white chocolate chips (1/2 cup)
60g of chopped pecan nuts (1/2 cup)
Layer the ingredients in a clean canning jar in the order given, tamping each layer down into place before adding the next one. (I use my pampered chef tamper for this, but you could use the end of a rolling pin as well.) Screw on the lid tightly. Attach a gift tag with the mixing and baking directions and decorate the jar as desire
I have to confess that I can be rather lazy when it comes to cooking from time to time. I don't always want to spend hours and hours slaving over a hot stove.
I do enjoy cooking, but if I can find an easier and quicker way of doing something without compromising flavour . . . I'll take it!
I also like to have things in the freezer that I can take out in an emergency so that I can have a quick and tasty meal on the table in just a short time. I keep bags of frozen vegetables and a variety tasty homemade and pre-baked meatballs in the freezer.
These here today are the Italian ones I like to make.
I picked up this recipe about 15 years ago in a grocery store flyer and I have adapted it to use over here. Not all of the original ingredients were available here and so I did what I always do . . . improvised and I was very happy with the results.
What I like the most about them, is there is no rolling or frying. You just make a square on your baking pan, cut the meatballs into squares, bake and then separate and freeze after baking.
Easy Peasy Lemon Squeasy!
*Italian Square Meatballs*
Makes 36 meatballs, or 4 servings
You don't have to use sausage in these if you don't want to. You can use a mixture of all beef, or a mixture of beef and ground pork or ground turkey. This is a great make ahead recipe. Just bake the meatballs and then separate them, freeze and pop into freezer containers, storing them for up to two months in the freezer. Handy to have at the ready!
1 large free range egg
1 medium onion, peeled and finely chopped
30g fine dry bread crumbs (1/4 cup)
45g of finely grated Parmesan cheese (1/4 cup)
55g of tomato sauce (Ketchup, 1/4 cup)
1/4 tsp of black pepper
1 tsp salt
1/2 tsp garlic powder
1/4 tsp red pepper flakes
1 tsp dry oregano flakes
1 tsp dry basil flakes
1 pound extra lean beef mince (ground beef)
3/4 pound of bulk pork sausage meat (use a meaty good quality, or an Italian sausage meat if you can find it)
Preheat the oven to 220*C/425*F/ gas mark 7.
Line a large baking pan with aluminium foil. Lightly grease with nonstick cooking spray, or some oil.
Beat the egg in a large bowl. Add the remaining ingredients and mix well together with your hands. Shape the mixture into an 8 inch square on the baking sheet. Cut into 36 evenly sized squares, without separating them on the tray.
Bake for 20 to 25 minutes, or until the meatballs are thoroughly cooked and no longer pink in the middle. Cut apart with a sharp knife and allow to cool completely before using in another recipe or freezing.
To make ahead: Freeze the meatballs by separating them into recipe size portions and placing them in freezer containers or resealable freezer bags. They can be frozen for up to 2 months. To thaw, place in the microwave and microwave them on defrost for 4 to 6 minutes until thawed.
Here are three really simple and delicious things you can do with them! Taken from and adapted from the same booklet as the original meatball recipe. I love it when things go together like that!
*Meatball Sandwiches*
Serves 4
I like to use the sundried tomatoes packed in olive oil and herbs for these. For extra flavour cook the peppers and onions in some of the oil from the tomato jar. Delicious!
80g of drained oil-packed sun dried tomatoes in herbs, julienned (1/2 cup) Reserve 1 TBS of the oil)
250g frozen pepper and onion stir fry strips (about 2 cups)
18 cooked Italian Square Meatballs, thawed
4 sub buns, split and toasted as below
55g of mayonnaise or salad dressing (1/4 cup)
40g of shredded lettuce or lettuce leaves (1 cup)
Toast the buns before assembling by placing them, cut sides up on an ungreased baking sheet and baking at 190*C/375*F/ gas mark 5 for 8 to 10 minutes.
While the buns are toasting heat a 12 inch nonstick skillet over medium high heat. Add the reserved oil from the tomatoes. Once it is hot add the pepper and onion stir fry mix. Cook for 4 to 6 minutes or until tender, stirring occasionally. Stir in the meatballs.
Cover and cook, until heated through, about 5 minutes.
Spread the cut sides of the toasted buns with the mayonnaise or salad dressing. Fill the buns with lettuce, slivered sun dried tomatoes and the meatball mixture. Serve hot.
*Meatball Primavera*
Serves 4
I like to use fresh pesto if I can, but that's not always possible. A good quality purchased pesto will work just fine. This is delicious, quick and simple.
8 ounces uncooked fettuccine, broken in half
low fat cooking spray
1 small red onion, peeled and cut into thin wedges (about 1/2 cup)
2 small courgettes (zucchini) washed, trimmed and cut into 1 by 1/2 inch strips
4 Plum tomatoes, chopped (about 1 cup)
18 cooked Italian Square Meatballs, thawed
60g of prepared basil pesto (1/2 cup)
Cook the fettuccine as directed on the package. Drain well and keep warm.
Cook the onion in a large nonstick skillet, (which you have sprayed with low fat cooking spray) over medium heat for several minutes, until crispy tender. Add the courgette strips and cook for a futher 2 minutes, stirring.
Add the tomatoes and meatballs. Cook for 3 to 5 minutes until heated thoroughly, stirring occasionally.
Add the cooked fettuccine and pesto, mixing all together well. Heat through and serve.
*Creamy Meatballs & Potatoes*
Serves 4
You don't have to use broccoli in this recipe if you don't want to, green beans or peas are also lovely.
1 lb of new potatoes, boiled until tender, cooled and then cut into wedges
1 tin of bachelor's condensed cream of mushroom soup, undiluted
1 single serving envelope of dried French Onion instant soup mix
2 fluid ounces of water
450g of frozen broccoli florets ( 2 cups)
18 cooked Italian Square Meatballs, thawed
30g of sour cream (1/4 cup)
salt and pepper to taste
Combine the potatoes, soup, dry soup mix and water in a 12 inch nonstick skillet. Bring to the boil, then reduce the heat to low and allow to simmer for 5 minutes, stirring occasionally.
Stir in the broccoli and meatballs. Simmer for an additional 10 to 15 minutes, until the broccoli is tender and everything is heated through, stirring occasionally.
Stir in the sour cream and cook just until thoroughly heated through. Taste and adjust seasoning as required. Serve hot.
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