When it comes to comfort food, meatballs have a special place in the hearts (and stomachs) of many. This meatball & barley dish takes the classic comfort food to a new level. The unusual blend of herbs and spices used in the recipe give the meatballs a unique and complex flavor that sets them apart from other meatball recipes.
In savory dishes like meatballs, cardamom can complement the richness of the meat and other spices. It adds a warm, aromatic, and slightly sweet flavor, enhancing both the savory and sometimes subtly sweet notes of the dish. It’s often used in combination with other spices to create complex flavor profiles, especially in dishes inspired by Moroccan or Scandinavian cuisine.
Cardamom is a tropical perennial plant belonging to the ginger family. Originally native to south India and Sri Lanka, as of today Guatemala is the world’s largest producer. The cardamom plant has long sword-shaped leaves, white and purple streaked flower petals and yellowish-green pods which contain the seeds.
Cardamom should generally be used sparingly due to its potent and intense flavor. A little goes a long way, and a subtle hint of cardamom is often more desirable than a strong, overpowering taste.
This recipe was one of those that started with these tasty little meatballs then along came some barley, veggies and gravy and it turned out to be an amazing meal.
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Meatballs & Barley w/ Sun-Dried Tomatoes
Votes: 1
Rating: 5
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Votes: 1
Rating: 5
You:
Rate this recipe!
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Instructions
Meatballs
Preheat oven to 350 F. Lightly grease a baking tray.
In a large bowl, combine all ingredients for meatballs & mix well but do NOT overmix.
Measure out 20 meatballs approximately 40 gm each & place on baking tray. Bake for about 15 minutes. You only want to bake them partially so they can finish baking with the rest of the casserole. Set aside.
Other Ingredients
Cook barley in vegetable broth until tender. Set aside barley & any vegetable broth that might still remain when removed from heat.
In the microwave, cook whole potatoes SLIGHTLY then slice into 1/8-inch slices. Slice red onion into wedges. Slice zucchini. Drain sun-dried tomatoes from seasoned oil. Grate cheese.
Sauce (Gravy)
In a saucepan, melt butter; add flour & garlic powder to make a roux. Cook, stirring constantly for 2-3 minutes. Slowly add beef broth, stirring until sauce thickens. Season to taste. The gravy should be thin so the casserole can bake in it. If you find it is too thick, add more beef broth to thin it out.
Assembly
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Lightly spray a 9 x 13 -inch baking dish with baking spray. Spread the red onion wedges over the bottom of dish. Next layer the sliced potatoes on top then the zucchini & sun-dried tomatoes.
Top with the meatballs & cooked barley then carefully pour gravy over top all. Sprinkle with grated cheese. Cover casserole with a piece of foil paper
Cover casserole with a piece of foil paper & bake for 30-35 minutes or until cooked.
Summer vegetable quiche is all about the transformation of humble ingredients into a tasty, satisfying meal. Quiche is at once fancy, yet deeply practical, using whatever vegetables you happen to have available. Okra can be an interesting addition to a quiche. Its unique texture and flavor can complement other ingredients.
Okra has a fascinating history that spans continents and centuries. Its journey from the Abyssinia region of Africa, the area we now know as Ethiopia to various corners of the world reflects its adaptability and importance in diverse culinary traditions. Because this mountainous region was so isolated for centuries, little is known about the cultivation and uses there. Eventually, however, okra made its way throughout North Africa and the eastern Mediterranean regions, before eventually moving on to the rest of the world.
Admittedly, okra isn’t everyone’s cup of tea. Its silky, slippery consistency doesn’t exactly appeal to everyone. Luckily enough, there are ways of reducing that ‘sliminess’ when cooking okra, in order to make it more appealing!
Okra is a plant that many cultures regard as a culinary treasure. This plant is particularly famous in the Southern regions of the United States, where it’s a thickening agent for their treasured gumbos. Whether in gumbo, curries, or stir-fries, okra continues to be a beloved ingredient in global cuisine.
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Summer Quiche w/ Veggies & Sausage
Votes: 1
Rating: 5
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Ingredients
Filling
- 1 large egg, separated (use the white on the pie crust & the yolk mixed into the filling)
- 2 Tbsp butter or olive oil
- 1 small red onion, cut into wedges
- 8 (130 gm) okra
- 1/2 - 3/4 tsp sea salt
- 1/2 tsp EACH smoked paprika, garlic powder, black pepper, onion powder, oregano & thyme
- 3/4 cup corn kernels use fresh corn if possible.
- 500 gm Fire-Roasted Red Pepper chicken sausages, casings removed OR substitute with some Italian chicken sausages.
- 200 gm white, extra old cheddar cheese, grated
- 3 large eggs
- 3/4 cup half & half cream
- 8 cherry tomatoes, halved
Ingredients
Filling
- 1 large egg, separated (use the white on the pie crust & the yolk mixed into the filling)
- 2 Tbsp butter or olive oil
- 1 small red onion, cut into wedges
- 8 (130 gm) okra
- 1/2 - 3/4 tsp sea salt
- 1/2 tsp EACH smoked paprika, garlic powder, black pepper, onion powder, oregano & thyme
- 3/4 cup corn kernels use fresh corn if possible.
- 500 gm Fire-Roasted Red Pepper chicken sausages, casings removed OR substitute with some Italian chicken sausages.
- 200 gm white, extra old cheddar cheese, grated
- 3 large eggs
- 3/4 cup half & half cream
- 8 cherry tomatoes, halved
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Votes: 1
Rating: 5
You:
Rate this recipe!
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Instructions
Pastry
In a large bowl, whisk together flour & salt. Work the butter with your finger tips or a pastry cutter until it is a shaggy mixture full of pea-sized lumps. Stir enough cold water with a fork until the pastry just comes together. Gather into a ball & press into a disk. Wrap tightly & refrigerate for at least an hour.
Filling/Assembly
Preheat oven to 375 F. Roll out the dough on a lightly floured surface into a large round. Fit it into a 9-inch deep dish pie pan. Prick the bottom of the pastry with a fork several times. Lay a sheet of parchment over the pastry & fill with pie weights (or dried beans). Bake until crust is set & pale golden. Remove the pie weights & brush the crust all over with egg white.
In a saucepan, melt the butter & sauté the onions until translucent. Add chopped okra & seasonings. Cover & cook until the okra is soft but not OVERCOOKED. Remove mixture from saucepan & set aside.
Place corn kernels in saucepan with chopped sausage meat. Cook over moderate heat, stirring occasionally, until corn is crisp tender, 5-8 minutes. Gently combine with onion/okra mixture. Set aside.
Whisk together cream & eggs. Sprinkle half of the cheese over the baked pastry shell, then spoon the filling mixture over top. Sprinkle with remaining cheese over all. Lay halved cherry tomatoes over the cheese & then carefully pour the egg mixture evenly over everything.
Transfer to the oven & bake until custard is set, 55-60 minutes. Remove from the oven & allow to cool for at least 15 minutes before cutting & serving.
