Tangy Sweet-and-Sour Meatballs Dinner ala ~DKBB~

Tangy Sweet-and-Sour Meatballs Dinner ala ~DKBB~

(original recipe by Ruth Andrewson in June/July 2019 issue of Simple & Delicious)

1 20 oz can pineapple chunks in own juice -OR- 2 cups fresh pineapple, chunked

Photo from Taste of Home

⅓ cup water
3 Tbsp. red wine vinegar
2 Tbsp. low-sodium soy sauce
¼ cup packed brown sugar
3 Tbsp. cornstarch
Crushed red pepper and/or chili sauce, as desired
20-30 cooked spicy Italian meatballs
1 lg. green pepper, cut into 1” pieces
½ onion, cut into small chunks
Carrots and/or celery, cut into small chunks, as desired
1 can sliced water chestnuts, drained
1 can bamboo shoots, drained
Hot cooked rice

• Drain pineapple, reserving juice; set pineapple aside. If using fresh pineapple, use 1 small can pineapple juice.

• Add water to juice (if needed) to measure 1 cup; pour into skillet; add ⅓ cup water, vinegar, soy sauce, brown sugar, and cornstarch; stir until smooth; cook over medium heat until thick, stirring constantly.

• Add the pineapple, meatballs, veggies, water chestnuts, bamboo shoots, and crushed red pepper or chili sauce (to taste); simmer, uncovered, until heated through (about 20 minutes).

Serve over rice.

Pizza Sloppy Joes ala ~DKBB~

Pizza Sloppy Joes ala ~DKBB~

(original recipe by Connie Pettit in June/July 2019 issue of Simple & Delicious)

Photo from Taste of Home

1 lb. lean ground beef

1 medium onion, chopped

¼ cup chopped green pepper

1 14oz. jar pizza sauce

3 oz. pepperoni (about 50 slices), chopped

½ tsp. dried basil

¼ tsp. dried basil

Vom Fass Pizza Margarita spices*

Hamburger buns or ciabatta buns

Shredded mozzarella cheese

• In a nonstick skillet, cook the beef, onion, and green pepper over medium heat until meat is no longer pink; drain if necessary.
• Stir in pizza sauce, pepperoni, and herbs; bring all to a boil; reduce heat, cover, and simmer for 10 minutes.
• Place open buns on baking sheet; spoon 2/3 cup (or more) mixture onto each bun, sprinkle with generous amount of cheese; broil until cheese is melted.

*No longer available, but if you have some around, use it!

Roasted Red Pepper Hummus ala ~DKBB~

Roasted Red Pepper Hummus ala ~DKBB~

(original recipe by Valerie Bertinelli on foodnetwork.com)

(photo from foodnetwork.com)

Two 15-oz. cans chickpeas, drained and rinsed

½ cup roasted red peppers (jarred in water or oil, either will work)

3 Tbsp. tahini 

1 lg (or 2 sm) clove(s) garlic, minced

4 Tbsp. lemon juice 

A decent squirt, or two, of Sriracha

1 tsp. Kosher salt 

¼ cup olive oil (more or less, as needed)

Pita chips, naan, celery, carrot sticks, radishes, for serving 

·       In a food processor, combine the chickpeas, roasted red peppers, tahini, garlic, lemon juice and 1 teaspoon salt; pulse a few times to chop up the chickpeas.

·       With the food processor running, pour in the olive oil and process until a smooth paste forms; start slow and add oil as needed; add Sriracha as desired.

·       Transfer to a serving bowl.

Bean and Pasta Soup ala ~DKBB~

Bean and Pasta Soup ala ~DKBB~

(original recipe “Bean Counter Chowder” by Vivian Haen

in Feb/Mar 2019 edition of Simple & Delicious)

Original photo from tasteofhome.com

½ cup chopped onion

1 Tbsp. canola oil

2 cloves garlic, minced

1 medium Roma or plum tomato, chopped

29 oz. (2 cans) chicken or vegetable broth

1¾ cups water

½ tsp. dried basil

½ tsp. dried oregano

½ tsp. dried celery flakes

¼ tsp. white pepper

¼ to ½ tsp. smoked paprika

¼ to ½ tsp. turmeric (optional)

⅛ to ¼ tsp. cumin (optional)

3 cans of beans, drained (great northern, cannellini, garbanzo – whatever you desire)

1 cup uncooked pasta, such as macaroni or cavatelli (any smaller pasta that works well in soup)

• In a large saucepan, sauté the onion in the canola oil under tender; add the minced garlic and cook 1 minute longer.
• Add tomato and simmer for 5 minutes; add broth and seasonings and bring all to a boil, cooking for 5 minutes.
• Add beans and pasta, return to a boil; reduce heat and simmer until pasta is tender.

Curried Beef Pita Pockets with Tzatziki Sauce ala ~DKBB~

Curried Beef Pita Pockets ala ~DKBB~

(original recipe by Mary Ann Kosmas in February/March 2019 edition of Simple & Delicious)

1 lb. ground beef

1 medium onion, chopped

1 clove garlic, minced

1 Tbsp. curry powder

Salt & cracked pepper to taste

2 medium Roma tomatoes, seeded and diced

1 medium (or 3 small) zucchini, diced

Pita pockets

Refrigerated tzatziki sauce (recipe below)

• In a large skillet, brown the ground beef with the onion and garlic; drain.
• Add tomatoes and zucchini and heat for a few minutes before adding in the curry, salt, and pepper; continue heating until vegetables are heated through.
• Serve in pita pockets and top with tzatziki sauce.

Photo from tasteofhome.com

Refrigerated Tzatziki Sauce ala ~DKBB~

8 oz. plain Greek yogurt

2 Tbsp. lemon juice

1 Tbsp. olive oil

2 tsp. chopped fresh dill

1½ cloves garlic, minced

1 cucumber, peeled, seeded, and chopped

Salt and pepper to taste

• Combine all in a blender and blend thoroughly; refrigerate for at least 1 hour before serving.

Mediterranean Casserole Dinner ala ~DKBB and CHB~

Mediterranean Casserole Dinner ala ~DKBB and CHB~

2 boneless, skinless chicken breasts, cut into 1.5-inch pieces

2 boneless country-style pork ribs, cut into 1.5-inch pieces

4 Tbsp. olive oil

2 cloves garlic, finely grated or minced

1 tsp. pimento de la Vera (smoked sweet Spanish paprika)

Kosher salt

Fresh cracked pepper

Pinch of saffron, finely ground in mortar

3 tsp. boiling water

1 can diced tomatoes, drained

1 can artichoke hearts, drained

⅛ to ¼ lb. fresh green beans, cut into 2-inch lengths

1 shallot, cut into 1-inch lengths

½ to 1 cup chicken stock (add amount wanted to desired level)

1 small rosemary sprig

½ roasted red bell pepper, cut into small strips

½ cup thawed frozen peas

2 cups prepared rice

• In a large glass bowl, mix the chicken and pork with 1 Tbsp. olive oil, 1 clove minced garlic, and ½ tsp. paprika; season generously with salt and pepper and mix together; let stand at room temperature for 30 minutes. You can take a break here and resume prep after the 30 minutes passes.
• Preheat oven to 425° F; in a small heatproof bowl, mix the saffron with the boiling water and let cool completely.
• In a medium to large cast-iron casserole pan, heat 2 Tbsp. olive oil over high heat until shimmering; add in the chicken/pork mixture and cook, stirring occasionally until well browned but not cooked through completely.
• Add the artichokes, beans, remaining 1 Tbsp. olive oil, and a generous pinch of salt and pepper to the pan and cook, stirring occasionally until all is lightly browned (about 3 minutes).
• Push the mixture to one side of the pan and reduce to heat to medium; add in the remaining clove to minced garlic and ½ tsp. paprika, cooking until fragrant.
• Add the tomatoes and shallots, mixing all ingredients together; stir frequently until vegetable mixture is coated in a thick sauce.
• Stir in chicken/pork mixture and add chicken broth and brewed saffron; bring all to a boil over moderately high heat, shaking the pan occasionally, until slightly reduced (about 5 minutes).
• Add rosemary sprig and any additional salt and pepper and/or broth you feel may be needed.
• Transfer the pan to the oven and bake for about 15 minutes to fuse flavors together; remove from oven and scatter roasted red pepper and peas on top and bake for another 3 minutes.

Serve hot over cooked rice.

Lemon Chicken Orzo Soup ala ~DKBB~

Lemon Chicken Orzo Soup ala ~DKBB~

(original recipe from Cook up Comfort by Eric Greenspan)

1 large can (12.5oz) chicken breast in water

2 carrots, finely chopped

1 rib celery, finely chopped

½ onion, finely chopped

½ tsp. salt

½ tsp. cracked pepper

4 cups chicken broth

1 cup orzo (wheat orzo, if you can get it)

2 large eggs

½ tsp. salt

2 Tbsp. lemon juice

• Drain canned chicken, saving the liquid; shred chicken with a fork; set aside.
• Place carrots, celery, onions, salt, and pepper in large pot; add broth and bring to a boil over high heat; reduce heat and simmer, covered, until veggies are tender (about 20 minutes).
• Add orzo to pot, adjust heat and cook at a high simmer until orzo is tender (about 10 to 15 minutes).
• Whisk eggs, lemon juice, and remaining salt in small bowl until frothy; stirring constantly, gradually add ½ cup of the hot soup into the egg mixture, then slowly stir the egg mixture into the soup pot.
• Add the chicken to the pot and cook, stirring often, until heated through (about 5 minutes) – do NOT simmer.

Makes 4 decent sized servings.