Tag: breadcrumbs

Trying to Make Thursday Supper a Thing

Recently I swapped my hours at work on Thursdays to the morning, so I found myself with more time to actually plan and execute a meal, instead of the usual leftovers we tend to have when both my husband and I get home between 5:30 and 6 pm and both feel not especially like cooking.

This week I made pan-seared salmon and broccoli gratin, and I felt weirdly empowered by cooking the salmon myself.  Generally I make the husband grill it.

Anyway!  Recipe links follow with pictures.

I don’t know if you could call it a recipe so much, but this lovely tidbit from Food & Wine made cooking the salmon super easy.

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I put a little bit of the marinade the salmon had been sitting in (just an equal mix of olive oil and lemon juice) in the pan as the oil.  I love my cast iron.  😀

The urge to try broccoli gratin came as I was flipping through my copy of Michael Symon’s 5 in 5 for All Seasons.  There is a recipe for broccoli gratin that sounded good, but I didn’t have some of the ingredients.  The description of the recipe, though, said it was a more gourmet version of regular broccoli gratin, which I proceeded to look up and find an awesome recipe on Food Network’s website that I had everything for and turned out deliciously.

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The breadcrumbs maybe got a little too toasty in the pan before I put them on top, but still great.

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The hubby’s finished plate.  A healthy meal that feels like cheating because, well, cheese.  No need for a starch!  🙂

You can combine with a salad if you’d like…I had a veggie blend after dinner because I forgot, or if you’d like the salmon would be great on top of some couscous or rice.

Happy eating!

 

Swedish Meatballs

This recipe is courtesy of Jeff’s Grandma Baumann.  From everything I’ve heard, she was quite the cook, and from every recipe of hers that I’ve tried, it just confirms it.  These are a Christmas staple in the Anderson house, and I made them last week, as Jeff was craving them.  🙂

Swedish Meatballs

Ingredients

2 lb ground beef
1 lb lean ground pork
1 cup dry bread crumbs
1 cup milk
2 eggs, slightly beaten
2 tbsp onion, finely chopped
2 tsp sugar
1/2 tsp pepper
2 tsp salt
1 tsp ground allspice

Directions

Have the butcher double grind the beef and pork (we found at Jewel it comes this way), or mix and grind in the food processor.  Add all the ingredients in a large bowl and mix well.

Cover a jellyroll pan with parchment.  Roll small meatballs and place on parchment.  Bake at 350 degrees for about 20 mins or until browned.

Makes about 96 meatballs, which according to the recipe is 12 servings.

You can serve with any kind of sauce, but I recommend some lingonberry jam.  Delicious!

Large Meatballs with Cherry Peppers and Potatoes

Another recipe from Rocco Gets Real.  I will say I could not find the bottle of sliced hot cherry peppers, so I used a jar of roasted red peppers instead.  It still tasted really good.

 

Ingredients

1 1/2 lbs ground beef
1/3 cup plain breadcrumbs
1/2 cup grated Parmesan
2 eggs, beaten well
1 tsp salt, plus more for seasoning
1/2 tsp pepper, plus more for seasoning
1 large potato
2 – 13.5 oz jars pasta sauce
1/2 cup sliced hot cherry peppers, drained (again, I substituted a drained jar of roasted red peppers)
1/2 cup chopped parsley or basil (I used dried parsley)

Directions

1.  Preheat oven to 375 degrees.  In a large bowl, mix together the ground beef, breadcrumbs, cheese, eggs, 1 tsp salt, and 1/2 tsp pepper.  Divide mixture into 8 portions.  Roll each portion into a large meatball.

2. Peel potato and shred it on a box grater.  Wrap the shredded potato in a clean cotton kitchen towel (or paper towels).  Hold it over the sink and squeeze as much water out as you can.

3.  Combine the pasta sauce and cherry peppers in a medium microwave-safe bowl.  Cover with plastic wrap and microwave on high until hot, 3 to 4 mins.  Stir in shredded potatoes.  Season generously with salt and pepper.

4.  Pour the pasta sauce mixture in a 9 x 13 baking dish.  Add the meatballs to the pan and season with salt and pepper.  Cover with aluminum foil and bake for about 30 mins.  Turn each meatball over.  Continue to bake until meatballs are cooked through and potatoes are tender, another 20 to 30 mins.

5.  Sprinkle parsley on top and serve.

 

These do make HUGE meatballs, so I am of the opinion you get two meals out of this recipe.