Well, I probably shouldn't do this, but I've started another Blog. Like I don't already spend too much time at the MacBook. As some of you might have guessed, I like to cook and I love to eat. So I thought I'd share my recipes, humble as they may be and an occasional dinner menu at our house. I am somewhat "reluctant" to share this project right now, but caution to the wind. The plan is to be discovered by the Food Network for my cooking show Cranky Franky's in the Kitchen.
Am I ready for critics? Probably not. I know my instructions are not always clear or precise. Let me know if something doesn't make sense. Anyhow, if you're interested, check out "Dinner's Ready"

Sunday, September 16, 2012

Vegetarian "Meatballs" or "Meatloaf"

Veggie "Meatballs"
Did not have the camera handy for the prep and cooking, but if I make these again, I'll take photos.

I am interested in vegetarian dishes, but for the most part find vegetarian is nice as a side dish, not so great as a main course.

I thought I'd make some "meatballs" and be sure they had as much flavor as my ground beef meatballs. I think they are as tasty, but I need to work on the consistency.

Here is what I did:

Saute a finely diced clove of garlic with a finely diced onion and some finely diced celery - about 1/4 cup each of onion and celery, in a couple of tablespoons of olive oil.  Add 1 cup of uncooked brown rice.  Stir to coat rice.  Add 1 and 1/3 cup water and a teaspoon of salt.  Cook about 30 minutes or until all water is absorbed.  Set aside.

Finely dice a clove of garlic or two, an onion and a small green Italian frying pepper.  Peel and slice a medium size eggplant, salt the slices and allow to rest for 10 minutes.  Dab off the moisture that is exuded. Finely dice the eggplant.  Process about 8 oz. Baby Bella Mushrooms in a food processor.  Saute the garlic, onion and green pepper in four tablespoons of olive oil (enough to coat the bottom of a large skillet).  After the onion is cooked through, add the eggplant and the mushrooms.  Saute the mixture until the eggplant is tender, about 10 to 15 minutes.  Add a little Marsala wine and a little salt and pepper.  Cook off the wine. Remove from heat.

Open a can of garbanzo beans and process them in a food processor.

Put all of the above prepared ingredients into a large bowl.

Add: A small handful of fresh parsley chopped and a four or five leaves of fresh basil, chopped.  Add 3/4 cup prepared Italian breadcrumbs, one half cup grated parmesan or Romano cheese, two eggs. (I used 4 eggs and my mixture was too soft and the meatballs did not stay round- they're more like triangles.  I think 2 or 3 eggs at most should do). Mix everything together.

Heat several tablespoons of olive oil in a large skillet.  Form the mixture into balls and fry in the oil, turning when brown on one side, until more or less evenly browned on all sides.  Makes about 32 meatballs.
Not Pretty - but Tasty
I was eating these as they came out of the frying pan.  I guess you can serve them with spaghetti, but I would not cook them in the tomato sauce because they will probably fall apart.

I think this would also make a nice "Meatloaf".