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Swedish Meatballs

I’m starting to explore and get creative with all this cooking stuff.  This is a first attempt recipe for me.  Both a first for making meatballs and a first for the complete Swedish Meatball dish.  It turned out really delicious!  I used egg noodles instead of regular pasta and it was awesome.  The noodles had an almost butter flavor that went perfectly with the meatballs and sauce.  Here is the original recipe and the variations I made to it.

Ingredients

1 egg

2 -1/4 cup milk

3/4 cup soft bread crumbs – I chopped up 1 slice of frozen wheat bread

1/2 cup finely chopped onion (1 medium)

1/4 cup snipped fresh parsley – I only had dried parsley.  Use extra when it is dried.

1/4 teaspoon black pepper

1/8 teaspoon ground allspice or nutmeg – I used allspice

8 ounces ground beef

1 tablespoon butter

2 tablespoons flour

2 teaspoons beef bouillon granules – I used beef bouillon cubes

1/8 teaspoon black pepper

Cooked noodles

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Instructions

It’s not that I intentionally break the rules and refuse to follow directions.  At least that is the case most of the time.  Many times when it comes to recipes I have to make adjustments based on what I have on hand or dietary restrictions.  I will provide the original recipe then the variations that I made.

Original

In a large bowl combine egg and the 1/4 cup milk.  Stir in bread crumbs, onion, the 1/4 cup parsley, the 1/4 teaspoon pepper, and allspice. Add beef and pork.  Mix well.  Shape into 30 meatballs (Darling, 362).

Variation

I like using whole spices and grind it myself using a mortar and pestle.  In a large bowl, I combined the egg, 1/4 cup milk, chopped up onion, and 1.5 cups dried parsley.  Then I placed 2 beef bouillon cubes, 1/2 teaspoon of allspice berries,  and 1/8 teaspoon cracked black pepper in my mortar to crush and grind up.  Once everything was at a fine powered I poured into my bowl with the other ingredients.  Last, I chopped up my frozen slice of bread to mix.  Last I added a package of lean 93% ground beef to the bowl.  I like to mix with my hands (make sure to wash your hands before and after).

 

 

Original

In a large skillet cook half the meatballs at a time in hot butter over medium heat about 10 minutes or until done (an instant-read thermometer inserted into meatballs should register 160 degrees F), turning to brown evenly.  Remove meatballs from skillet, reserving drippings; drain meatballs on paper towels.  Measure 2 tablespoons drippings; if necessary, add cooking oil to make the 2 tablespoons (Darling, 362).

Variation

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First, when it comes to making consistent size meatballs I used an old ice cream scooper.  Frying meatballs turned into a big mess.  I had to keep adding oil to keep them from sticking to the bottom of my pan.  If I didn’t then the meatballs completely fell apart as I was turning them in the pan.  The meat might have fallen apart, but they still tasted delicious.  When it came to making the sauce I had already cooked most of the oil off and had leftover bits of meat in the pan.  I added the flour and milk to the pan with the leftover bits of meant and it made the perfect sauce.

For the final touch, I served these over egg noodles normally used for traditional roman soup.  The noodles had a buttery after taste that went perfectly with the meatballs.

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Works Cited:

Darling, Jennifer D. Better Homes and Gardens New Cook Book. 12th ed., Meredith Corporation, 2003.

Queso and Nachos

I was massively craving Nachos the other night and decided to challenge myself and see if I could make a healthy version of my favorite queso.  Gotta say I was surprised at how flavorful and colorful this recipe turned out.

Ingredientsimg_2036

Chili powder

Onion

Cayenne

Garlic

Salt

Pepper

Tomatoes

Ground Beef

Mozzarella Cheese

Blue Corn Chips

Cooking Instructions

Start browning the meat in a pan.  While the meat is cooking dice up half the white onion, garlic cloves, and tomatoes.  When the meat is mostly brown make a whole in the middle and pour in the onions and tomatoes.

 

Spices: 2 Tablespoons Chili powder, 1 tablespoon Cumin, 1 tablespoon cayenne (optional), 2 tablespoons of diced garlic, 1 teaspoon salt and pepper.

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Once the meat is fully cooked mix stir in all the spices.  Mix thoroughly to make sure the vegetables and spices are covering the meat evenly.

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Spread blue corn chips, spoon the meat mixture on top of the chips, and slice mozzarella cheese all over the top.

Italian Variation

If you want to make your nachos more adventurous you can add the flavors of an Italian pizza. Add pepperoni, marinara sauce, and banana peppers.

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Patreon NutritionI love sharing all of my recipes, however, keeping the business and page running takes money. If you like the posts and work please consider subscribing to my Patreon account. For $5 a month you will get the full archive of all of my recipes to enjoy. Click below for all of my recipes. They work great for people who are short on time. These meals take 30 minutes or less to cook. Most of these meals are low in carbs and organized for a Macro based diet. They are tasty, cheap, fast to cook, and really great for you.

https://www.patreon.com/ironsidemc

 

 

Spaghetti – Low Carbs

Whether you are on a diet, doing the gluten-free thing, or dealing with the grocery store being sold out of pasta have no fear Spaghetti is here!  This recipe is how to make a scrumptious plate of spaghetti using spaghetti squash instead of pasta.  Spaghetti squash has a sweet flavor, so pay attention to the seasonings and tips.  They will help counterbalance the sweetness of the squash and make your finished dish taste more like the traditional plate of spaghetti.

This makes 5 meals.

Ingredients

Spaghetti Squash

olive oil

Salt and pepper

1 lb Ground beef – I use the 93% lean meat

Jar of your favorite spaghetti sauce – I like the stuff made with extra garlic

garlic

onions

oregano

Basil

Rosemary

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Cooking instructions:

Spaghetti Squash First

Preheat the oven to 400 degrees.  Cut the spaghetti squash in half lengthwise.  This part is harder than it seems.  Make sure the use a big sharp knife and brace the spaghetti squash well, its round and likes to slip around.  Once you have it cracked apart scoop out the seeds.  Drizzle the inside of the squash with a small amount of olive oil, salt, pepper, and oregano.  Stab the outside of the squash a few times with a fork, this is a great stress relief by the way.  Place the spaghetti squash cut side up on a baking sheet.  Cook in the oven for 30-40 minutes or until outside edges are lightly brown.  Remove from the oven and let the squash cool.  Move on to making the sauce and come back to this next part.

Hold the squash in a towel, it’s going to be hot and slippery.  Use a fork and scrape the strands from the side of the squash.  Scoop it out and place it on your plate or in your meal prep containers before adding the sauce.  Scrape as close to the edge as possible and use up all the squash except the outer shell.

I find one squash makes 5 meals.

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Spaghetti Sauce

In a pan add the ground beef and cook until it is brown stirring often to keep from burning it.  Drain the grease if necessary, this is one of the reasons I like cooking with lean meat there isn’t a lot of grease from cooking.  Pour in the jar of spaghetti sauce.  Add salt (just a pinch or two don’t go overboard with this).  Add 5-6 cloves of chopped up fresh garlic or 1-2 tablespoons of garlic from a jar or 1-2 tablespoons of garlic powder.  That may seem like a lot but the garlic with help with the overpowering sweet flavor of the spaghetti squash, also garlic is delicious.  Add half a diced white onion or 1-2 tablespoons of onion powder.  These measurements are really up to you and your taste buds.  You want the sauce to be a little on the bitter/savory side to balance out the sweetness of the spaghetti squash.  Lastly, add a ton of oregano, basil, and rosemary.  I don’t normally measure this I just pour a generous amount, my guess 2-3 tablespoons of each based on how much you like these seasonings.  Experiment and see what works for you.  When it is done serve the sauce on top of the spaghetti squash.  I usually do equal parts sauce to squash.

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Variations:

If you want to change things up and add more veggies to your sauce that is excellent.  Check out Spaghetti Bowl for a different variation on how to make a yummy sauce.

 

Patreon Nutrition

I love sharing all of my recipes, however, keeping the business and page running takes money. If you like the posts and work please consider subscribing to my Patreon account. For $5 a month you will get the full archive of all of my recipes to enjoy. Click below for all of my recipes. They work great for people who are short on time. These meals take 30 minutes or less to cook. Most of these meals are low in carbs and organized for a Macro based diet. They are tasty, cheap, fast to cook, and really great for you.

https://www.patreon.com/ironsidemc

 

 

Homemade Ramen Soup

Never underestimate the soothing and filling power of soup.  Ramen soup is one of those types of food that has an unlimited list of foods that can go into it along with half a dozen different names.  I’m going to give a basic recipe then multiple variations.  In addition to that I also have some tips on how to pack this for lunch without making a giant mess.

Basic Ingredients:

1 lb of beef stew meat

1 bag of frozen mixed veggies – any vegetables

work with this recipe so it is really up to you.

Noodles – rice noodles, or actual ramen noodles work best

eggs

Beef bouillon

Miso Paste

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Basic Cooking Instructions:

Place eggs in a pot of water and place on heat – you need to hard boil the eggs.  I usually hard boil them for 12-13 minutes.

Start boiling water for the noodles.

Place the meat in a pan and add a spoon full of Miso paste.  Constantly stir the meat as you cook it.

Place the noodles in the boiling water and cook for about 10 minutes.  Be sure to read the package for specific cooking instructions for the type of noodles you are trying to use.

Microwave and thaw out the frozen veggies.  Usually I place the frozen veggies in a bowl, pour 1-2 cups of water in the bowl, and microwave for 5 minutes.

Mix the cooked and drained noodles, cooked meat, and veggies in a container.  Peal the hard boiled eggs.  Slice the eggs and add to the top.  Pour in the broth when you serve the soup.

Broth – 1 spoon of miso, 1 beef bouillon cube, 1 cup of hot water.  Mix the miso and bouillon in the water, stir until everything is dissolved.

Variations:

Chicken and ground beef works good instead of stew meat.

Green onions go really well in this soup

If you want an extra strong flavor add a spoon of miso paste into the water with the noodles as you boil them

If you want to get really crazy zucchini noodles make an excellent substitute for rice noodles.

Lunch Tips:

Cook and mix all of the ingredients into your meal prep containers.  DO NOT add eggs or the broth.  Essentially you are packing a “dry” lunch.  Keep the shell on the eggs and pack it in your lunch box.  Hard boiled eggs last longer with their shells on.  I don’t shell my eggs until I am ready to eat them.  In a mason jar add a spoon of miso paste and an unwrapped beef bouillon cube. Pack all of those in your lunch box.

When it is time to eat.  Microwave the dry ingredients for 2 minutes.  Add hot water to the jar with the miso paste and bouillon cube.  Shake the jar until the bouillon cube is dissolved (the miso paste takes a while to dissolve don’t worry about it if it is still a little chunky.  Shell the egg.  Add the chopped up egg to the dry ingredients.  Pour the broth over the dry ingredients and stir until the miso paste and broth is mixed up with all the ingredients.

Packing “dry” ingredients keeps things from leaking all over your lunch box.  Also when you reheat your lunch it gives it a freshly cooked feel to your lunch.

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Patreon Nutrition

I love sharing all of my recipes, however, keeping the business and page running takes money. If you like the posts and work please consider subscribing to my Patreon account. For $5 a month you will get the full archive of all of my recipes to enjoy. Click below for all of my recipes. They work great for people who are short on time. These meals take 30 minutes or less to cook. Most of these meals are low in carbs and organized for a Macro based diet. They are tasty, cheap, fast to cook, and really great for you.

https://www.patreon.com/ironsidemc

 

Turkey Nacho Snack

Occasionally I come up with weird yet delicious food combinations.  I was massively craving salsa the other night, must be the vitamin C in those veggies.  Dinner was oven-roasted turkey breast and melted mozzarella cheese.  This combo was really good.  I will have to file this away as a tasty substitute for nachos.

But wait there is more!

Original Recipe

Sliced Oven Roasted Turkey Breast, Mozzarella Cheese, Southwest Salsa.

Italian Version

Pepperoni, banana peppers, Italian sausage, pizza/spaghetti sauce, mozzarella cheese

I used turkey as a substitute for chips.  Though if you aren’t worried about carbs chips to taste great with this.

 

 

Patreon Nutrition

I love sharing all of my recipes, however, keeping the business and page running takes money. If you like the posts and work please consider subscribing to my Patreon account. For $5 a month you will get the full archive of all of my recipes to enjoy. Click below for all of my recipes. They work great for people who are short on time. These meals take 30 minutes or less to cook. Most of these meals are low in carbs and organized for a Macro based diet. They are tasty, cheap, fast to cook, and really great for you.

https://www.patreon.com/ironsidemc