Traditional treats get a low-fat flavour
Place bread in a large bowl and sprinkle with broth or milk until soaked. Allow to sit 5 minutes, then squeeze out and discard most of the liquid; crumble bread. Add turkey, beef, egg, 1/2 cup parsley, 2 tablespoons Parmesan, salt, pepper, half the onion and a third of the minced garlic. Mix well and form into golf-ball-size balls (about 24).india Updated: Jul 18, 2010 00:42 IST
What you need
2 slices bread, any kind, with crust
2 to 4 tablespoons chicken broth or milk
700 grams minced mutton or beef
1 large egg
1/2 cup chopped parsley
2 tablespoons grated Parmesan cheese, more for garnish
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 onion, minced
7 garlic cloves, minced
2 tablespoons olive oil
1 kg tomatoes, pureed
500 gm whole wheat spaghetti.
What you should do
1. Place bread in a large bowl and sprinkle with broth or milk until soaked. Allow to sit 5 minutes, then squeeze out and discard most of the liquid; crumble bread. Add turkey, beef, egg, 1/2 cup parsley, 2 tablespoons Parmesan, salt, pepper, half the onion and a third of the minced garlic. Mix well and form into golf-ball-size balls (about 24).
2. In a large nonstick skillet over medium heat, heat 1 tablespoon oil. Sauté meatballs until browned, about 10 minutes. Remove from heat, set aside.
3. In a large saucepan, combine remaining 1 tablespoon olive oil, remaining minced onion and remaining minced garlic. Cover and cook over medium-low heat, stirring occasionally, until translucent, about 10 minutes. Add tomatoes, bring to a simmer, and cook uncovered for about 10 minutes, breaking up tomatoes with a wooden spoon.
4. Add meatballs to pan of sauce. Cover, reduce heat to low and simmer for 20 minutes. Meanwhile, bring a large pot of lightly salted water to a boil, and cook pasta until al dente. To serve, drain pasta and divide among four to six bowls. Top with meatballs and sauce, and garnish with parsley and Parmesan. Yield: six servings.
Curried Egg Salad
Toss together diced hard-cooked eggs, mayo, curry powder, Dijon mustard, fresh lime juice, salt, pepper, cilantro, red onion and, if you like, diced apple.
Cornflake Chicken Bites.
Cut boneless chicken breasts into small pieces. Dip in milk or buttermilk, then dredge in seasoned crushed corn flake crumbs, cornmeal or panko. Pan-fry in oil, drain, cool and eat cold with celery sticks, with ranch or blue cheese dressing for dipping.
Grapes and Cheese
Mix feta cubes and green grapes (or grape tomatoes or pieces of watermelon). Add mint, salt, pepper and olive oil. A tiny bit of chopped fresh chili is good, too.
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Cook Chinese egg noodles or regular spaghetti. Drain and rinse. Toss with sesame oil, peanut butter (or tahini), sugar, soy sauce, boiled peas, ginger, vinegar, black pepper and a dash of tabasco.