Good Housekeeping is the perfect magazine for the conventional housewife. Bad Housekeeping will be the perfect magazine for the unconventional reader's day-to-day life.
To start off, here is a recipe for Albondigas soup I adapted last night from this recipe http://www.food.com/recipe/best-albondigas-soup-107281 and another recipe my husband brought home from the cooking instructor at Whole Foods when he used to work there. I didn't have the ingredient ratios from the latter, just a list saved in an old sent email I had to dig up. This is a Mexican meatball soup that is about the best thing to eat EVER during the wintertime. You can get it done in about an hour, eat a big bowl, and still have a nice amount to eat for the next day or two. It was super cheap to make too!
I am not the type of cook that follows non-baking-related recipes precisely. Just look at the reviews on any online recipe - it seems like everyone makes up their own version anyway.
For the meatballs:
1/2 lb. ground beef
1/2 lb. chorizo
1/2 cup cooked rice
2 cloves minced garlic
1 egg
1/2 cup cilantro, finely chopped
Salt & pepper
Several good shakes each: Cumin, oregano, smoked paprika
For the broth:
Mirepoix (I used 3 celery stalks, 6 very small carrots, and a quarter of a large red onion, all finely chopped)
2 cloves garlic, minced
1/2 c. cilantro, finely chopped
Cumin, smoked paprika, hot pepper
6 c. stock (I used veggie Better Than Bouillon + water)
16 oz can of plain diced tomatoes (I used about 2/3 can of San Marzano cos they come in really big cans)
3-4 small Yukon potatoes, 1 cm. dice
1/2 cup cooked rice
2 cloves minced garlic
1 egg
1/2 cup cilantro, finely chopped
Salt & pepper
Several good shakes each: Cumin, oregano, smoked paprika
For the broth:
Mirepoix (I used 3 celery stalks, 6 very small carrots, and a quarter of a large red onion, all finely chopped)
2 cloves garlic, minced
1/2 c. cilantro, finely chopped
Cumin, smoked paprika, hot pepper
6 c. stock (I used veggie Better Than Bouillon + water)
16 oz can of plain diced tomatoes (I used about 2/3 can of San Marzano cos they come in really big cans)
3-4 small Yukon potatoes, 1 cm. dice
- Mix all the meatball ingredients thoroughly in a big bowl and roll into 1" balls. Put aside in the fridge on a plate.
- Saute the mirepoix and garlic in a pot for a few minutes with some bacon drippings (start putting your bacon grease in a jar!) or olive oil.
- Add spices and cilantro and stir a minute till fragrant.
- Stir in the stock and tomatoes and heat till simmering.
- Drop in the meatballs and potatoes. Return to a low boil, cover and cook for 20-30 min. Season to taste with salt, pepper and hot pepper.
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