Saturday, April 23, 2016


I make my own bread.  Not many things come close to freshly made bread, but as all good things out there, home made bread doesn't stay fresh for long.  If not eaten within a couple of days, its just not the same anymore, and then it can be used for french toast or other dishes where the bread is cooked.  You don't want to throw away bread that you put your heart and sole in.  With a little more effort, it can be transformed into another great meal.  

On one such occasion I had some leftover bread, so I decided to make bread crumbs with it.  I cut it up in slices and left it on a paper towel to dry.  The drying time will depend on your local climate and humidity.  Here in California, it takes about 3-4 days for bread slices to dry.  Once it was completely hardened, I used food processor to chop it up.  Home made bread crumbs from a home made bread.

Now I just needed a dish that requires bread crumbs.  I settled for meatballs.  Why not.

Below is the list of ingredients I used.  You can modify quantities of the main ingredients, and add or take away spices to your liking.

1 lb ground bison (beef will also do)
1 lb ground pork 
2 eggs
1 cup bread crumbs from the prologue
1 cup milk
1 cup finely chopped onions
1/4 cup shopped parsley and fresh oregano
1 cup parmesan cheese
3 cloves of garlic, finely chopped
seasoning: salt and pepper to taste, a pinch of turmeric (it's healthy so I try to put it in anything I can)
oil (I used avocado oil, but any kind of cooking oil will do)

First, I seasoned the meat and decided to try mixing it in the Kitchen Aid mixer.  It worked well.  Still, you need to get your hands dirty a bit later, but this buys you some time.

While the meat is being mixed, combine the breadcrumbs with milk and let them soak.  

Pick some fresh oregano from the garden.

Chop onion, garlic, oregano and parsley, scramble the eggs, and shred the parmesan cheese. 

Mix in eggs first, then the rest of the ingredients.  I used the lowest setting for mixing.  It is not necessary to mix any faster.  

Once you have a homogeneous mixture, as much as meat and chopped veggie mix goes, you can start shaping meatballs.  The meat will stick to your hands, so when I do this I keep a bowl with water and wet my hands for each meatball.  It really helps with sticking. 

Here they are.  All of them.

Heat up the oil in the pan and fry the meatballs.  On all sides.  

At this point you can choose to pack some meatballs away and freeze them for later.  A great way to make two meals at the same time and at the cost of only one mess.

I added tomato sauce to the remaining meatballs for the immediate meatball experience.

Cook some spaghetti and pour the wine, and- dinner is served!

Saturday, October 18, 2014

Brussels Sprouts with Bacon

Having such incredible health benefits and being available in most grocery stores, there is no reason brussels sprouts are not be found more often on our dinner menus.  With their anti cancer, anti inflammatory and antioxidant powers, you will not regret adding these tasty cruciferous to your diet.

Cooking brussels sprouts is quick and easy and makes it a perfect after work meal.

For this recipe you will need:
brussels sprouts
salt, pepper, paprika, and turmeric to taste
avocado oil

I did not put any measures in the ingredient list- you can put as much of each ingredient as you want and you won't go wrong.

Cut brussels sprouts in halves and steam for about 6-7 minutes.  If you don't have a steamer, you can just boil them in water.  

While the brussels sprouts are cooking, cut up some good smoked bacon and fry it until crispy or to your own liking.

Add oil and minced garlic and sauté with bacon for 5 minutes.  I use avocado oil for cooking but you can use any oil you want.  Coconut oil also works well for cooking.  

Add brussels sprouts and season with spices.  Mix it around so they get coated evenly with spices.  Continue sautéing for about 10 minutes.

 Serve warm.

This dish makes good leftovers and it great the next days as well.

Thursday, August 15, 2013

Cooking with leftovers

Got some leftover tomato salad from your super tasty home gown garden that you don't want to waste?  Cook it!

I made one such salad last week that consisted of cherry tomatoes, basil, salt and olive oil.  I stored the leftovers in the refrigerator to possibly eat them later, but salads just don't loos as appetizing the next day.  I was determined not to throw this salad away after I already put 5 months of hard work into growing the tomatoes.  

So, here is what I did.  Cut up some garlic and onions (as much as you want, and depending on how much you overestimated your guests' appetite- I used 2 cloves of garlic and about 1/8 of an onion, also a left over from something else), and heat some oil in a pan.  I use avocado oil for high heat cooking.


When the onions start turning translucent, pour in your salad and cook it!

As the tomatoes get cooked down, your sad tomato salad will turn into a super yummy tomato sauce.  At this point, you may want to taste your new creation and see if it needs more salt.

While your sauce is cooking, boil some water for the pasta.  If your sauce looks ready but you somehow forgot to cook the pasta in time, cover the sauce while you get your pasta ready so that it doesn't dry out.

This tomato sauce was one of the better ones.  I make different kinds of tomato sauces for pasta, and I gotta say that the sauce made from fresh tomatoes (especially from a heirloom variety) cannot compare to the one made from canned tomatoes.  Its just not the same.  So, go fresh!

This also makes great 2nd degree leftovers to take to work for lunch the next day.