Saturday, January 22, 2011

Italian Meatballs

Serving: 6

  • 1 cup bread crumbs
  • 1 lb ground beef
  • 2 Tbsp olive oil
  • 1/2 cup water
  • 2 eggs
  • 1/4 cup grated Parmesan cheese
  • 1 tsp dried parsley
  • 1/4 tsp dried oregano, crushed
  • 1 tsp salt
  • Dash of pepper
  • Marinara sauce


  1. combine bread crumbs and water
  2. Stir in eggs, Parmersan cheese, herbs, salt, and pepper
  3. Add meat;mix well
  4. With wet hands, form 20 to 24 small balls
  5. Heat oil and cook meatballs until brown, turning regulary, over los to medium heat
  6. Place meatballs on paper towels to absorb any oil
  7. Heat sauce to a boil. Lower to simmer, add meatballs, and cook, loosely covered, for 30 to 40minutes
  8. Serve with spaghetti

Sunday, January 2, 2011

Homemade Veggie Chips

these easy snacks are a fun, healthy indulgence.

Serve 6

  • 3 beets, trimmed and peeled
  • 2 sweet potatoes, peeled
  • 1 Idaho potato, peeled
  • 1 quater canola oil
  • coarse salt
  1. Using a mandolin or the slicing blade of a food processor, slice the vegetables about 1/8 inch thick. If any of the idaho potato slices seem damp, pat dry.
  2. Pour oil into a large, high-sided skillet and put the skillet over high heat. When the oil is hot enough that if you put a slice of potato into the skillet, the oil bubbles around it immediately, slip a handful of vegetables into the skillet. Don't crowd the skillet. Fry, turning as needed, until chips are golden brown.
  3. Lift chips out of the skillet with a slotted spoon, shaking off excess oil; drain on a brown-paper bag. Add salt to taste. Serve warm