Chick Pea Tacos

This recipe was created by the girlfriend of my youngest son. Alexandra is our family vegetarian and the reason I have added vegetarian meals to our menu. She created this while going to college in our area (she has since moved to D.C. to continue her education as she works on her law degree). Since she moved to D.C. my son has been suggesting this recipe to me. I promised I would make it but I didn't exactly keep that promise. As I was making it my son slowly nudged me away and took over cooking it. This is so delicious! even my fussy eater ate hers and wanted more. Thank you for sharing this with us, Alex!

Chick Pea Tacos

Ingredients:

        2-3 cans Chick Peas, drain and rinse

        Hot Sauce, enough to flavor

        1 tsp Pepper

        10 Tortillas, fajita size

        1-1/2 c Monterey Jack

        Lettuce

        Blue Cheese Dressing

Directions: 

1. Preheat air fryer to 400.
2. In a bowl, mix chick peas with hot sauce.
3. Sprinkle with pepper.
4. Cook in air fryer for 8-11 minutes
5. Meanwhile, warm up tortillas.
6. Place chickpeas in tortilla.
7. Add Cheese.
8. Layer lettuce on top.
9. Top with dressing.

 Enjoy!

            Ingrid

Jen's Incredible Baked Meatballs

Here is the long-awaited recipe for meatballs to go with the marinara sauce that my son made a few weeks ago. The meatball subs were delicious!  He does need some help in the kitchen but insists all of his weekly cooking be from scratch.  Like with the marinara sauce, We used a recipe from The Fountain Avenue Kitchen.

This meatball recipe reduces mess--and fat--by baking the meatballs instead of pan-frying. Parmesan and panko add great flavor and texture. Make them ahead and simmer all day with Basic Marinara sauce (your favorite store bought works, too) in a crock pot set on low. Or heat on the stove as you are boiling water for pasta.

Jen's Incredible Baked Meatballs

Ingredients:

        1 lb Ground Beef
        2 Eggs, beaten 

        1/2 cup Milk
        1/2 cup Parmesan, grated
        1 cup Panko, or Bread Crumbs
        1 small Onion, minced or grated
        2-3 cloves Garlic, minced
        1/2 tsp Oregano
        1 tsp Salt
        Ground Pepper to taste
        1/4 cup Parsley or Basil, minced

Directions:

1. Place ground beef into a bowl.
2. Beat eggs and milk and pour into bowl with ground beef.
3. Add remaining ingredients.
4. Mix all ingredients with hands.
5. Form into golfball sized meatballs. 
6. Place balls onto parchment-lined cookie sheet.
7. Bake at 350 degrees for 30 minutes.

Tips:

• Double the batch and freeze half to serve later as mini meatloaves. Or reheat with sauce, top with cheese and make into a mean meatball sandwich.
• If you have a leftover piece of rind from the Parmesan, let it simmer in the crock pot with the marinara sauce or save for another soup recipe. This will add a great flavor boost to most any sauce or soup.

Enjoy!

            Ingrid

Basic Marinara

My son William has decided that he wants one night a week to make dinner. No quick foods here, he insists it be from scratch.  Like he lectured everyone, they won't be at home forever and won't be able to rely on me to cook all their meals.  (Although Andrew's response was that he'll come back for meals.)  


Last night we made marinara sauce and meatballs for the meatball subs William chose to make for his night this week.  I'm hoping that eventually he'll be able to do this without my help so I can actually enjoy the day off from cooking.  For now, it's just another reason for us to chat.  About politics.  His favourite topic.

I'm always looking for a better marinara sauce... this is the best one yet, from The Fountain Avenue Kitchen. I was also able to get her delicious meatball recipe to share with you.

Basic Marinara

Ingredients:

        2-3 Tbs Olive Oil
        2 large Onions, diced
        3 cloves Garlic, minced
        1 tsp Dried Basil
        1 tsp Dried Oregano
        1 tsp Dried Thyme
        1 tsp Ground Pepper
        1 1/2 tsp Salt
        1/2 Tbs Sugar
        1 Tbs Balsamic Vinegar
        2 cups Reduced-Salt Chicken Broth, or Stock
        3 28-ounce cans Crushed Tomatoes (preferably no salt added)

Directions:

1. Heat oil in a large heavy-bottomed pot or Dutch oven
2. Cook onions over medium heat until softened. 
3. Add remaining ingredients and bring to a simmer.
4. Cook over low heat for about an hour or until sauce thickens.

Makes approximately 12 cups.


Note sent to me from The Fountain Avenue Kitchen herself:

• If you like this recipe you can freeze 2 cups for Baked Fusilli with Asiago and 1 cup for Sausage, Pepper and 2-Cheese Pizza...or use for easy dinners all week : ) -- they are in my photos section. Enjoy!

Enjoy!

            Ingrid

Tuna Parmesano

When my children were young, I realized  they had an abnormal love of pasta.  Not being a big fan of spaghetti myself, I often searched for new recipes.  I found this in one of my cookbooks for kids.  It's unusual in that it contains whipped cream in the cooking process.  Make extra... they will come back for more.

Tuna Parmesano

Ingredients:

    4 large Garlic Cloves

    18 oz Angel Hair Pasta

    1/2 cup Butter

    2 cups Whipping Cream

    2 cups Frozen Peas

    1/2 tsp Salt

    13 oz Canned Tuna, drained

    1/2 cup Parmesan Cheese

• 
  

Directions: 

1. Fill a large deep skillet with very hot tap water.
2. Cover and bring to a boil over high heat.
3. Peel and mince garlic.
4. Add pasta to the skillet, boil for 1-2 minutes or until pasta is al dente.
5. Drain, set aside.
6. Add butter and garlic to skillet; cook over medium-high heat until butter is melted and sizzling.
7. Stir in cream, peas and salt; bring to a boil.
8. Break tuna into chunks and stir into skillet with 1/4 cup cheese.
9. Return pasta to skillet, cook until heated through, tossing gently.
10. Serve with additional cheese and pepper to taste.

1. Serves 4.
2. 
   

• Enjoy!

              Ingrid