STEAMED MEATBALLS

Steamed Meatballs
Click photo to enlarge

YOU WILL NEED:

1  to 1 and a half pounds of ground beef ( do not use extra lean type)

1/2 cup of Progresso Italian flavored bread crumbs

I tablespoon of Minced garlic or 1 level teaspoon of dried garlic powder ( not garlic salt)

1 large egg

1 tablespoon of dried basil

I teaspoon of dried oregano 2 heaping tablespoons of dried parsley

Water

A heavy bottomed or nonstick pot

I heaping teaspoon of Sugar ( this cuts the acidity of the sauce)

INSTRUCTIONS:

1. Mix all ingredients except water in a large mixing bowl

2. After thoroughly mixed add 1/8 to 1/4 cup of water and stir into the mixture. (This is the secret to a softer meatball. It moistens the bread crumbs sufficiently)

3. Form your meatballs

4. Place meatballs into your spaghetti  sauce being sure meatballs are covered and heat is medium low. Setting number 4 on electric stove.

5. Cover with a slight opening to the lid. This can be achieved by placing a wooden spoon between pot and lid.

6. When sauce is boiling, uncover and turn meatballs, again being sure they are covered with sauce , add and stir in sugar and lower heat to 3 on electric stove.

7. Leaving pot lid off, simmer for about thirty minutes turning occasionally. If you notice sauce reducing too quickly you can again place the lid on pot with a wooden spoon, keeping it ajar slightly for five to ten minutes.

Please see my recipe for my Homemade sauce

Once you see how easy, flavorful and  economical is is to make,  I can almost guarantee you’ll never buy a jarred sauce again.

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CHICKEN AND RICE

CHICKEN AND RICE YOU WILL NEED:

1 lb. boneless Boneless chicken ( cut into bite-sized pieces)

1 medium onion diced

1 can Goya pigeon peas (rinsed with water)

I tablespoon of minced garlic

Large pinch of saffron

Few pinches of Salt to taste

I small green, red and yellow sweet peppers diced . ( you can halve medium sized ones)

1 cup of white long grain rice rinsed with cold water and drain

2 cups of chicken broth ( can use from can but not low sodium one)

Olive oil Heavy bottomed pan  with lid

INSTRUCTIONS:

1.Place olive oil enough to cover bottom of  pan. Heat on high for a minute while rinsing rice and pigeon peas. Also called gandules.

2.  Add saffron, few pinches of salt, onions and peppers and lower heat to medium.( Number six on electric stove)

3. Sauté onions and peppers for three minutes and stir frequently till onions start to look translucent

4. Add chicken and garlic and continue to stir every few seconds to cook outside of chicken.

5. Add your rinsed and drained Goya pigeon peas and rice and stir

6. When rice is well coated and yellow color, add two cups of College Inn chicken broth and turn heat to high. Then stir once after turning heat to high

7.When broth begins to boil, stir a few times so nothing is stuck to pan, COVER at once and turn heat to low. (number 3 on electric stove)

8.  Set timer for twenty minutes. DO NOT REMOVE POT LID until after timer goes off.

9.Remove pan from heat and set aside.

10. Serve

VARIATIONS: You  don’t need all three colored peppers. I just do that because it looks nice with different colors. You don’t have to use peppers if you don’t like peppers. It will still taste great. You do not have to vary water if omitting anything.