I can’t stop with the tacos. Anything I can put in a tortilla can and will be put in a tortilla. And, yes, I realize today is Monday, but tomorrow will be Tuesday and you (unlike me) might be planning ahead.
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We had quite an assortment of meals last week, most of which were just ok. Rather than bore you with a post on each one, I’m going to give you the run down all in one shot.
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Non-stick skillet. Seriously. The directions for Patty Melts say to use a non-stick skillet. Why did I skip this instruction? Did I really think there was enough butter in the world to NOT have my patty melts stick to my regular old pan?
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My first foray into tagine was slightly smoky to say the least. This effort was leaps and bounds better than the first. While still not perfect, I can safely say we have enough improvement to warrant continuing the pursuit of the perfect tagine.
I originally found the recipe for Moroccan Meatball Tagine on A Taste of Honey. Despite my success with another recipe from the same blog (last week’s enchiladas – try these, people), I have a hard time deviating from the original recipe when the original recipe is from Bon Appetit. In this case, I went with the original recipe without even comparing the changes. When I have a minute, I probably will compare them just for fun. But, holy cannoli, this is a good recipe.
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I love a recipe that includes wholes of everything. One whole onion. One whole bell pepper. One whole can of tomato paste. No waste. Fantastic. The other thing about this recipe that is great is that Sheri suggests steps that simplify your cooking at night (and check out this post of Sheri's on portions).
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I cannot count the number of times that I have made meatballs. It feels a little cheeky to even write a post about this. I mean, doesn’t everyone know how to make meatballs? And are these the BEST EVER? No. I have made them so many times that I don’t even follow a recipe. I just throw a bunch of stuff in a bowl and go with it.
These meatballs were no different. I had intended to actually follow the recipe in Tony Chachere’s Cajun Country Cookbook, the recipe that my grandmother always used, and that I started using a million years ago. Nope. I opened the freezer to find that I had one ziplock of meat mix that really needed to be used, so I started with that. In a stroke of crazy, I noticed that I had somehow omitted onions entirely when originally making the meat mix. Seriously. How do you ignore an entire ingredient? Yep. That (and my purse) must be the sign of an addled mind. At least I am consistent.
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