Meatball Curry

I finally created a successful curry sauce that did not involve garam masala. Huzzah! Don't get me wrong, I absolutely love garam masala-based curries, but every time I try to make a different one, it ends up tasting too coriander-y or cumin-y. This one was great. I think it was the addition of eggplant that really did the trick; it totally tasted like an authentic Baingan Bharta...with meatballs of course. 

Meatball Curry Recipe:

• 1/2 lb ground beef
• 1 tsp minced ginger
• 1 tsp minced garlic
• 1 tsp minced cilantro
• 1 minced Serrano or Thai chili
• pinch of salt

• 1 small onion, chopped
• 4 cloves of garlic, minced
• 1 tbsp minced ginger
• 1 carrot, diced
• 2 Serrano or Thai chiles, diced
• About 5 Crimini mushrooms, chopped
• 1/2 Japanese purple eggplant, chopped
• 1/4 cup beef broth
• 1 tsp ground coriander
• 2 tsp ground cumin
• 2 tsp mustard powder
• 1 tsp turmeric
• 1/2 tsp cayenne pepper
• 1/2 tsp black pepper
• salt
• 1 cup milk
• 1 tbsp ketchup
• 2 tbsp Greek yogurt thinned with about 2 tbsp water

In a bowl, combine the first set of ingredients. Pinch off about a tablespoon size and roll into balls. I got about 12 meatballs from 1/2 pound of beef. Heat a large skillet over medium heat. Add the meatballs and cook until evenly browned. Remove, place on a plate and cover with paper towel. Add the onions to the residual grease and cook until softened and beginning to brown. Add the garlic and ginger and cook until fragrant and tender. Add about 1 tbsp of beef broth to deglaze the pan and scrape up all the browned bits. Next add your carrots and chiles, cook for a couple minutes. Add your mushrooms, cook for a couple minutes until they begin to release their moisture. Add your eggplant and cook until everything begins to soften. It might seem tedious, but I found that the order in which you add the ingredients and how long you let them cook and marinate with the other flavors is really important in this dish. Now add your blend of spices (plus salt to taste) and stir to make sure all the veggies are evenly coated. Cook for a couple minutes. Add your milk, remaining beef broth and ketchup. Stir and then add the Greek yogurt. 

Bring everything to a slight boil and then reduce heat. If you like the consistency of the sauce at this point, cover and let simmer. If you want it thicker, continue to cook with lid off. After about 10 minutes, add the meatballs back to the pan and cover. Cook for 5-7 minutes and then serve with rice or naan. I used a blend of black and brown rice.

No-Bake Fruit Cake Squares

Happy Holidays!

 Geez Louise, it's been awhile since I've posted anything. Sigh, this time of year is so wonderful, yet so busy. 

Speaking of being too busy to do ANYTHING, these no-bake fruit cake squares are the solution to any holiday baking dilemma. That is, if you like fruit cake, which I know a lot of people don't. In fact, I have no idea when I started liking it. These squares aren't really fruit cake though so I definitely recommend trying them out even if you're skeptical. And they're freakishly easy! The recipe I made fit into an 8x8 inch pan, but you can double for a 9x13 to feed a larger crowd.

No-Bake Fruit Cake Squares Recipe:

• 1/2 box graham crackers, crushed (about 2 whole sleeves of crackers)
• 1/2 cup chopped almonds (or walnuts, pecans, etc.)
• 1/2 cup shredded coconut flakes
• 1 container of candied fruit (the mix comes with green and red cherries, candied lemon peel, candied ginger and pineapple)
• 1/2 cup dried cranberries (I added just to balance out all the sweetness)
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp ground nutmeg
• 1/2 tsp allspice
• dash of salt
• 1/2 can of sweetened condensed milk

Combine everything in a large bowl until well mixed. Yup, that's it.
Line an 8x8 inch square pan with plastic wrap so that it comes over the sides. Spray the plastic wrap with a little non-stick oil. Also, spray your hands with the oil too so the fruit cake mixture doesn't adhere to your skin. Spoon the mixture into the pan and spread evenly using your hands. Cover with the extra plastic wrap and place in freezer for about an hour. Then move to fridge until ready to cut and eat! Serve room temperature.





Ho ho ho. Noms noms noms.