Tuesday, May 17, 2011
Easy Dinner #1
When I first got married, I hadn't cooked for a while. Wanting to impress my new husband with a wonderful "manly" dinner, I bought the best rib eye steak I found, some veggies for salad and a bottle of Cabernet and invited a couple of friends over to enjoy my first meal.
Well... it took me about 3 hours to get this "simple" dinner together: The steak was undercooked, then I overcooked it and still managed to leave it cold in the center... It was a disaster we laughed off (not me), but I made it my goal from that day on to have a delicious dinner made from scratch on the table in around 30-40 minutes*
* Some times it takes a little longer, sometimes a little less, but who's really counting?
When you prepare a meal with good quality ingredients - preferably organic / local / free range- you don't need much. With a little preparation and confidence in yourself, you can whip up some amazing, simple dishes that you and your family can enjoy.
I love Greek food and I love Buffalo meat. Buffalo is healthier than cow (make sure it's free range and grass fed) since it has a much lower fat content.
Here's an easy recipe I make often. I tend to "eye-ball" my ingredient quantities, so feel free to adjust depending on your taste.
Greek Style Buffalo Meatballs:
1 lb ground buffalo.
3 cloves of garlic - chopped.
1/2 tb dried oregano or 1 1/2tsp fresh oregano - chopped (almost ground).
1 1/2 tb mint - coarsely chopped.
1 1/2 tb parsley - coarsely chopped.
Juice of 1 large-ish lemon (divided into 2).
2 tsp lemon zest (from the 1 lemon).
1/4 tsp salt (or more to taste).
1/4 tsp freshly ground pepper (or more to taste).
Dash of cayenne pepper or a pinch chill flakes.
- Preheat oven to 350.
- Put all the ingredients in a bowl and roughly mix by hand (only use juice from one lemon half).
- Make 1" meatballs (don't pack them too tight) and place on a baking sheet or pan.
- Bake for 25-30 minutes.
- Remove from the oven, drizzle the juice from the second lemon half on top and sprinkle with salt.
- Serve while they are still very hot.
The are great served with a big salad of lettuce, tomato and onion, and with Tzaziki that I put together while they are baking in the oven spooned on top.
Tzaziki (Greek Yogurt Sauce):
1 cup Greek strained yogurt (Faghe 0% is great).
3 garlic cloves - chopped into tiny bits.
1 small cucumber - peeled and seeded and cut into very small cubes.
1 tb mint - coarsely chopped.
1 tb parsley - coarsely chopped.
Juice from 1 lemon.
Pinch of salt.
A few grinds of black pepper.
2 tb GOOD cold pressed olive oil (emphasis on GOOD).
Put all ingredients in a bowl and mix with a fork, drizzle with olive oil and serve. Each person can spoon as much as they want over the meatballs.