Saturday, November 7, 2015

Jamaica's Spaghetti and Meatballs

1 package Spaghetti

Sauce:
2 T olive oil
1 large onion, diced
5 cloves garlic
1 t fresh (preferred) or dry thyme
1 t fresh (preferred) or dry oregano
1 t fresh (preferred) or dry rosemary
1 t fresh (preferred) or dry basil
1/2 t red pepper flakes
Salt and pepper to taste
2 large cans crushed tomatoes

Meatballs:

2 T olive oil
1 lb ground turkey
1/2 C bread crumbs
1/2 t garlic powder
1/2 t onion powder
1 t salt
1 t ground pepper
1 T Italian seasoning (thyme, oregano, rosemary, basil)
1/4 t red pepper flakes
1/2 t smoked paprika

Mix olive oil, onion and garlic over medium heat until onions are translucent. Add sauce spices and tomatoes. Cook approx. one hour until sauce is thickened.

Cook pasta per package directions, but remove from heat approx. 2/3 through recommended al dente cooking time. Drain but do not rinse.

Mix meatball ingredients in a bowl. Roll into approx. 1/2 in. balls. Cook in a nonstick skillet with olive oil approx. 10 min. stirring frequently until golden brown on the outside and cooked thoroughly inside.

Mix pasta, sauce, and meatballs together in pan. Serve immediately.

Tuesday, October 13, 2015

Coconut Curry Chicken

3 boneless, skinless chicken breasts, cubed
1 lemon, juiced
1/4 t cayenne
1 T vegetable oil
1 medium onion, minced
3 garlic cloves, minced
2 t coriander
1 T fresh ginger, grated
1/2 t turmeric
1 t curry powder
1 14.5 oz can diced tomatoes
1 can unsweetened coconut milk
1 C rice, cooked
1/2 bunch cilantro, roughly chopped
salt and pepper to taste


In a small bowl, mix chicken, lemon juice, cayenne, salt and pepper together and set in fridge. In a medium pan, cook onion and garlic in vegetable oil until onions are translucent. Add coriander, ginger, turmeric, and curry to pot. Add diced tomatoes (with the juice) and coconut milk to mixture. Add chicken to pot and cook 15-20 minutes until chicken is cooked through. Serve over cooked rice and top with fresh cilantro.