Basic Baked Meatball

Ingredients

• 1lb lean (at least 80%) ground beef
• 1/2 cup Italian-style bread crumbs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon pepper
• 1 egg

Steps

1. Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
2. In large bowl, mix all ingredients. Shape mixture into 20 to 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
3. Bake uncovered 18 to 22 minutes or until no longer pink in center.

Based on: https://www.bettycrocker.com/recipes/easy-meatballs/2959910f-1b27-438a-9085-d40b1950db20?p=1

Vegan Curried Broccoli Chickpea Salad

INGREDIENTS

For the salad:

• 1 head of broccoli, very finely chopped (or 1 bag of TJ's chopped broccoli)
• 1 cup shredded carrots
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1/2 cup toasted sliced almonds (can also use chopped roasted almonds)
• 1/2 cup dried cranberries
• 1 bunch green onions, chopped
• ¾ cup chopped fresh cilantro

For the dressing:

• 1/4 cup tahini
• 1/2 large lemon, juiced
• 3-5 tablespoons warm water, to thin dressing
• 1 clove garlic, finely minced
• 1-2 teaspoons pure maple syrup, to sweeten
• 1 teaspoon yellow curry powder
• ½ tablespoon freshly grated ginger
• ½ teaspoon ground turmeric
• ½ teaspoon salt
• Freshly ground black pepper

INSTRUCTIONS

1. In a large bowl, add finely chopped broccoli (boil 1 min), chickpeas, carrot, cranberries, green onion, and cilantro. Set aside.
2. Make the dressing by whisking together the following ingredients in a small bowl: tahini, lemon juice, water, garlic, maple syrup, curry powder, ginger, turmeric, salt and pepper. Immediately drizzle over salad and toss to combine. Sprinkle almonds on top and toss a few more times. Serve immediately with fresh squeeze of lemon or place in the fridge for later. Salad will keep well up to 5 days.

NOTES
If you are making this for a party, it most likely serves 6 rather than 4 people.

To toast almonds: Add sliced almonds to a pan and place over medium heat. Use a spatula to stir the almonds; stirring every 30 seconds or so until they are nice and golden brown, about 5 minutes total time. If pan begins to smoke, make sure to reduce the heat to prevent burning.

From; https://www.ambitiouskitchen.com/vegan-curried-broccoli-chickpea-salad/

Pesto Swirl Rolls

Serves: 24 pesto swirl rolls

Ingredients

• ½ pound / 225 grams Pizza Dough (homemade or store bought)
• Pesto of any kind (make sure it is thick like a paste & not saucy)
• Mixed herbs / Pizza seasoning
• Hot pepper flakes / Chili flakes
• Grated Cheese (optional)
• Oil / Melted Butter / Egg-wash

Pizza dough - If it is frozen, thaw in refrigerator for a couple of hours and then remove, knead again & leave in a warm spot for 1 hour.

Instructions

1. Brush a baking pan with oil / butter and sprinkle some cornmeal / semolina all over. This will prevent the pesto swirl rolls from sticking to the pan.
2. Thaw the pizza dough. And then let it rise again in a warm spot for about an hour.
3. Add some flour on the board and roll out the pizza into a thin sheet. Thinner you roll, more swirls you can get.
4. Leaving about ½ an inch on all sides, generously add the pesto. Sprinkle some mixed herbs and grated cheese.
5. Starting from the longer side, tightly roll into a log and seal the edges by pinching the end of the dough into the log. Cut of extra sides.
6. You can cut about 16 swirls out of a log of 12-14 inches long. Start by cutting log in half. Then cut each half by another half. Keep doing the same until you have as many swirl rolls as you like.
7. Place each swirl roll on the baking pan about ½-1 inch apart. Cover with plastic wrap of loose kitchen towel and let the rolls rise for a good 1 hour or until the rolls have plumped up well. Meanwhile, heat over to 400deg F
8. Once the rolls have doubled in size, brush with melted butter / egg wash. Add some more pesto on top if you like.
9. Bake for 20-22 minutes or until the rolls are cooked.

Recipe by Foodomania at http://foodomania.com/pesto-swirl-rolls/

Taiwanese 3 Cup Chicken

Ingredients

• 1/4 cup Asian sesame oil
• One (1-inch) piece fresh ginger, peeled and thinly sliced into rounds
• 12-15 medium garlic cloves, peeled
• 1-2 fresh Thai red chilis, stemmed and halved
• 2 pounds skin-on chicken drumsticks, thighs, and/or wings, either chopped into 3-inch, bone-in pieces, or thighs halved along along the bone, wings split at the joint, and drumsticks left whole
• 1/2 cup rice wine
• 1/4 cup soy sauce
• 1 tablespoon sugar
• 2 cups fresh Thai basil leaves (from 1 large bunch)

Directions
1. Heat sesame oil in a large skillet or wok over medium-high heat until shimmering. Add ginger, garlic, and chilis and cook until very fragrant, about 1 minute.

2. Add chicken pieces to the skillet in a single layer and cook, tilting the pan if necessary to submerge all pieces in the oil, for 1 minute. Flip chicken pieces and cook for 1 minute longer.

3. Add rice wine, soy sauce, and sugar and bring to a boil, stirring to dissolve the sugar. Reduce heat to a simmer. Partially cover the skillet to prevent splashes of oil and cook, turning the chicken pieces every few minutes, until the chicken is cooked through, about 15 minutes. Stir in Thai basil and remove from heat. Serve immediately with rice.

From: https://www.seriouseats.com/recipes/2014/04/taiwanese-three-cup-chicken-san-bei-gi-recipe.html