Tag: recipes

Updated Meatball recipe

I made meatballs again, but added more veggies and spices, so here it is.

Like before, the easy way is to use a food processor (that’s what I did), but you can chop the veggies up yourself too. You can see above they’re just diced. I upped the amount of red and black pepper and they’re a bit spicy. If you don’t like pepper, reduce it back to 1/4 teaspoon each.

Silver’s Eat Alone Meatballs

1 lb ground turkey
1 lbs ground beef
1 cup-ish bread crumbs (about two slices of bread)
2 eggs
1 small onion, diced
4 or so cloves of garlic, minced
1/2 cup-ish carrot, diced or shredded
1 green pepper, diced
1/2 cup parmesan cheese
1 tsp salt
1/3 tsp black pepper
1/3 tsp red pepper
2tsp oregano
2 tsp basil
2 tsp parsley

Mix and form into 2 inch balls. It was a pretty wet mixture and I should’ve squished some of them more than I did, but they all turned out fine.

Cook at 400 degrees for 20 minutes. I lined the pan with foil and just put them straight onto that and there was no problem.

Let cool and freeze.

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Food is Hard: My meatball recipe

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Edit: Updating this for the food is hard series

Meatballs are basically meatloaf in ball form, but I don’t like meatloaf and I do like meatballs. *shrug* I dunno. This is a composite of a couple different recipes I’ve seen.

half eaten meatball

Silver’s Eat Alone Meatballs

1.25 lbs ground turkey
1.25 lbs ground beef
1 cup-ish whole wheat bread crumbs (I did two pieces of bread in the food processor. Pretty sure it was more than a cup)
1 egg
1/2 onion, diced (threw it in the food processor too. Onions kill me)
3 or so cloves of garlic, minced (in the food processor.)
1/2 cup-ish shredded carrot (I did a double handful of baby carrots, in the food processor)
1/2 cup parmesan cheese
1 tsp salt
1/2 tsp black pepper
2 tsp basil
2 tsp parsley
1/2 tsp red pepper

Mix, form into 2 inch balls, cook at 400 degrees for 20 minutes. I put mine on wire racks on foil lined cookie sheets, but they didn’t make as much of a mess as I expected.

meatballs out of the oven and cooling

Mess with these! I’ve used white bread instead or saltine crackers. Pretty sure the bread is a filler so you can leave it out to be gluten-free, or replace with rice.

If you don’t have a food processor, just cut stuff up as small as you can.

I’ve tried putting zucchini in it, but it didn’t turn out well. The zucchini was too wet. You may have ideas on how to fix that (maybe just the peels?)

These freeze really well, last a long time in the freezer, and taste good cold or hot.

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Recipe – Pineapple Salsa

Me and my mom are going to Hawaii in August for the first time and I kind of wanted something Hawaiian inspired. I just made this for dinner and it’s tasty.  I found it on food.com here, but their formatting is awful and they used too much ginger. They had you marinate the fish too which, after trying, I decided is unnecessary.

Pineapple Salsa

For use on pork, ham, salmon, or other fish.

Prep time: about 30 minutes

Cook time: about 10 minutes

  • Olive oil, about 1 tablespoon
  • 2 Tablespoons fresh lemon juice
  • 2 teaspoons fresh ginger, minced
  • 1 medium red or yellow bell pepper, diced
  • 1 small red onion (about 1 cup), finely chopped
  • 16-20 oz of crushed pineapple (1 20oz can or 2 8oz cans), drained
  • ¼ teaspoon cayenne pepper

Heat oil in a medium skillet

Add the onion and bell pepper and saute until soft, about 4 minutes

Add the pineapple, cayenne, ginger, and lemon juice. Saute until warm, about 4 minutes

Makes about 6 servings. Serve over fish or pork on a bed of rice or greens. Can be made up to 24 hours ahead. Bring to room temp before serving.

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Link Dump – Gunsel Edition

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“You only live once, but if you do it right, once is enough.” – Mae West

Savoy Stomp Stomping through the Savoy Cocktail Book. Also other cocktails, recipes, and other blog stuff.

No Logic in “Etymological”: A Response I Actually Sent Kory Stamper is a lexicographer at Merriam-Webster. She gets odd correspondence. This is a response to one of them. (from Harmless Drudgery)

foggy_night_by_andygarcia666-d5l3aj6.jpg

The Germans have a word for it – and it’s a very long one. ‘The editor of the Accidental Empire series muses on another thing the Germans do extremely well’ (from The Guardian)

the_girl_with_emerald_eyes_by_brookegillette-d5hk22p.jpg

Look! Up in the sky! It’s…it’s… it’s an amazing optics display What you can get from just ice crystals and sunlight (from Bad Astronomy)

Cocktail DIY: Stocking Your Bar At Home I’ve started following the blog which has all sorts of great recipes, aside from cocktails. (from Putney Farm)

An Open Letter to Writers in 3 Acts: the Anguish & the Glory (from A. Victoria Mixon, Editor)

(note on this post’s title: Gunsel has a factoid associated with it that will never fail to amuse me. From Dictionary.com:

gunsel

1914, Amer. Eng., from hobo slang, “a catamite;” specifically “a young male kept as a sexual companion, esp. by an older tramp,” from Yiddish genzel, from Ger. Gänslein “gosling, young goose.” The secondary, non-sexual meaning “young hoodlum” seems to be entirely traceable to Dashiell Hammett, who snuck it into “The Maltese Falcon” (1939) while warring with his editor over the book’s racy language.

” ‘Another thing,’ Spade repeated, glaring at the boy: ‘Keep that gunsel away from me while you’re making up your mind. I’ll kill him.’ “

The context implies some connection with gun and a sense of “gunman,” and evidently the editor bought it. The word was retained in the script of the 1941 movie made from the book, so evidently the Motion Picture Production Code censors didn’t know it either.

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