Meatballs with Lamb... Not, because it has to be Greek!

Whether you like the Greek version or Moroccan (north African) version of meatballs, either or are delicious. But, what's the key the difference? Well Greek's tend to us beef or pork; but, of course they do use lamb. For this dish, Moroccan's more strictly use beef or lamb...which I happen to prefer.

Greeks love mint for a added special flavor and serve with tzatziki (salted cucumber yogurt dip); whereas, Moroccan's like a more stew version of this dish and to spice it up with curry, ginger and red pepper. Also, the Moroccan meatball can be flavored with carrots, onion, tomatoes, and even raisins...and to be really exotic, try cumin, cinnamon and dried chilies. 

And, as with all recipes, follow your own taste buds. The basic 'brainy' mix is 1-2 lbs of ground meat (depending on number of guests), dried bread crumbs, heavy cream (or one egg as substitute) diced onion, a dash of Worcestershire sauce, salt, and seasonings depending on the version you're making.  

Gently pan fry the meatballs in olive oil and a bit of coconut oil (or not). For the Moroccan version, add diced tomatoes in sauce (1 large can). If you like a thicker sauce, you can also add about 2-3 tbs of rich tomato paste. 

To that tomato sauce, when making the Moroccan version, you can go as crazy as you like with hot and spicy seasonings. If you are making the Greek version meatball mix, add in garlic paste and dried mint; but, skip the tomatoes and just add beef stock to simmer until cooked.

*For a more traditional Greek version, serve with pita bread and traditional tzatziki..

 

~ Tutti a Tavola!

The Brainy Gourmet Loves Chicken Picata...

 

Summer is approaching ...time to eat out!

You will need to buy boneless skinless chicken breast strips, a jar of capers, one lemon, angel hair pasta, one onion, heavy cream and Parmesan cheese. Saute one whole chopped onion in a blend of 3 tbs of coconut oil and olive oil, adding to that 2 tbs of butter.

Prior to that, freshen your chicken breast strips in a rinse of squeezed lemon juice. Now, add the strips to the onion, having pushed the onion to one side of the skillet. Brown the strips on med. heat (adding an extra drizzle of olive oil) and then bring back in the onion.

Next, add 3/4 to 1 cup of heavy cream, dried herbs: rosemary, mint and oregano and half a jar of capers, cover and simmer for 8 min.  Near the end of those eight minutes, slice half a fresh 'washed' lemon, cutting in half the slices and then laying them on top of the chicken to cook covered on low heat for about 4 minutes.

In this time, prepare the pasta by cooking in salted boiling water until tender. Drain and ladle the pasta onto a low lipped serving plate and then top with the rich creamy chicken and sauce; grate Parmesan cheese on top and serve.

~ Tutti a Tavola!

Blackened Caribean Dump Chicken with Dark Cherries and Veggies...

 

You will need to buy a package of chicken thighs with or without skin, dark cherries, crushed pineapple, and dried plums along with left over homemade and barbecue sauce. 

First, I simmered the thighs to get a stock from them for the week. I have said it many times before, keep a chicken stock in the pantry or fridge. I also stuck some carrots and green cabbage in the stock. Once the meat was white, I removed the thighs and laid them into a glass baking dish which was drizzled with olive oil. I also removed the carrots and cabbage transferring them to a glass baking dish.

To the chicken thighs, I dumped in the dark cherries, the crushed pineapple and some dried plums. Over the top, I dumped the left over homemade barbecue sauce (you can also use store bought), and lastly, I sprinkled on some dried herbs. All of this went into a F400 degree oven uncovered for 50 min.

Next, I took fresh ginger and grated some over the carrots and cabbage. To that I drizzled over the top, teriyaki sauce, and organic honey til it blanketed the veggies. You can also lay on some fresh sliced lemon.

Sprinkle on some dried herb seasonings and transfer to the second or lower rack of the oven, covered with foil. Walk away, relax and take in the smells.

In about one hour, you will feast on a delicious meal.

 

~ Tutti a Tavola...

Let Summer Begin ~ Put on the Barbeque Brainy Style...

 

 

 

Want to begin the summer with a spectacular dish... then try patio oven barbecued chicken. As a side, you can roast in a separate dish herb seasoned garden fresh zucchini.

To begin: buy boneless, skinless chicken breasts (as many per guest), shallots from the garden along with three young zucchini, fresh herbs: rosemary and lavender. Heat a conventional oven or patio oven to 375f, take two oblong glass baking dishes (one for chicken and one for zucchini) and coat with olive oil.

Lay in the chicken and sprinkle on garlic powder and sea salt to taste. Garnish with herbs and slip in the oven. You can do the same with the zucchini adding some paprika if you like.

Bake together until roasted to a golden rich brown color. Prepare on the stove a mixture of Sweet Baby Rays and Open Pit Barbecue sauces to pour over the top of the chicken for a finale... prior to serving garnish with a fresh sprig of lavender.

 ~ Tutti a Tavola!

Its Brainy Veal Scallopini...

 

Veal is very young beef; and, for that reason, it is high with vitamin B. This vitamin is essential for energy and healthy metabolism. Other than vitamin B, veal is a rich source of vitamin B-12, thiamine, riboflavin, niacin, and pantothenic acid. People who like to consume beef on regular basis can easily switch to a smarter and healthy choice with veal.

For this dish, you will need: 1-2 lbs of boneless veal (as much as you think your guests will eat), dried bread crumbs, beef stock, jarred roasted red peppers, onion, jarred capers and angel hair pasta.

To begin, pound the veal cutlets with a meat tenderizing hammer. Next, pat the veal with herb infused bread crumbs, sprinkle with garlic powder and saute in a blend of olive oil and creamy butter; browning each cutlet on both sides.

Next, saute in olive oil, diced jarred roasted red pepper and fresh chopped onion (optional/onion) in a separate skillet; once browned add to the veal. Lastly, pour in as much as you like of the jarred capers and 1/2 cup of beef stock. Let this simmer covered on low heat while you prepare an angel hair pasta.

~ Tutti a Tavola!

A Brainy Gourmet Take on Pierogi...

 

 

The best Polish food is simple and filling...which means it can be no other than pieorgi... some with potato and cheese, or just cheese, or meat and even fruit. Yum!

Polish pierogi are a kind of filled dumpling. They are usually boiled in salted water. Some are fried, sauteed, baked or even deep fried. There exists tons of recipes both for the filling and for the dumpling dough. 

During decades of communist regime, Poles usually could only enjoy the more simple rural versions with basic toppings. Perhaps this is why nowadays a lot of eateries and homes are tempted to experiment with extravagant fillings and fancy toppings to turn this simple dish into a gourmet delicacy. 

Make no mistake! Ruskie pierogi arrived from a prewar region of Poland which is now part of the Ukraine. Indeed, before 1945 Ukrainians used to call this particular variety of pierogi ‘Polish pierogi’. It is likely that “pierogi ruskie” were created by Poles living in Ukraine at the time.

We like them boiled or boiled then fried in butter or in lard with bacon bits to crisp up the edges... a pinch of paprika adds extra zest. Always served with sour cream, what a brainy fast and frugal meal!

 

~ Tutti a Tavola!

Quinoa, Chicken and Spinach for an incredibly Brainy dinner...

 

One skillet meals are simple and simply delicious. They cook up in one pan but taste like they were cooked up by chefs with nothing better to do than to make you smile...

Have you ever had quinoa in a skillet dish? Well, first of all... what is that? Quinoa comes to us from the Andes Mountains of South America, we would like to welcome quinoa to our healthy diets! Quinoa (keen-wah) is one of those pseudo-cereals that we let pretend to be a cereal grain because its nutritional makeup is so similar. 

Quinoa actually belongs to the same family as the sugar beet and spinach! This is referred to as the goosefoot family. Botanically, they’re very similar. So quinoa isn’t really a grain at all. It’s actually a seed.

For this dish you will need: chicken breasts (boneless/skinless) per guest. Quinoa, white onion, red pepper, minced garlic, chardonnay wine, chicken stock, kalamata olives, fresh young spinach, fresh thyme, oregano, salt, black pepper, paprika and either olive oil or coconut oil. 

Start by sauteing one whole chopped onion, one red pepper and minced garlic in olive oil or coconut oil. Once browned, add the chicken cut into strips and continue sauteing. Next add as many olives as you like, and seasonings (using as much as you like or following dietary needs) Then add 1/2 cup of wine, along with 1 and 1/2 cup of chicken stock. Dump in 1 cup of quinoa and stir. Let this simmer until the quinoa has nearly absorbed all liquid. Before serving, chop as much young spinach as you like and mix in.

Serve with steamed sweat peas and or artichoke hearts on the side. Someone in our house likes this dish with hot sauce... why not? 

~ Tutti a Tavoli