Meatball and Potato in Tomato Sauce

Baked Meatballs with Potatoes in a Rich Sauce 
Source: https://www.youtube.com/watch?v=nWpOaTTPZ0w
https://www.createcookshare.com/single-post/baked-meatballs-and-potatoes-in-rich-tomato-sauce

 Meatballs

Sauce: 

300ml vegetable or beef stock / broth 

400ml tomato sauce 13.5 oz

2 tablespoons extra-virgin olive oil 

1 teaspoon Greek dried oregano 

1 teaspoon dried thyme 

1 teaspoon paprika 

1 teaspoon ground garlic 

2 teaspoons sea salt 

1 teaspoon pepper 

 Vegetables: 

800g potatoes, sliced into 2cm diced pieces 

 Topping: 1 cup grated cheese (Mozzarella, Gruyere, Tasty, Parmesan, or a combination of 2 cheeses) ¼ cup parsley, finely chopped

1. Prepare the potatoes: Wash and peel the potatoes. Then slice them into 2cm diced pieces. Slicing them this size will allow them to cook well at the same as the meatballs.

2. Oven: Preheat the oven to 200°C fan forced.

3. Soak the bread: Trim off the crusts of the wholemeal bread slices and immerse them in a bowl of water for a brief 20 seconds. Remove and gently squeeze out excess water, then place them in a large mixing bowl.

4. Prepare the meatball mixture: In the same bowl, combine the soaked bread with the beef mince, finely chopped onion, crushed garlic, whisked eggs, smooth olive oil, white vinegar, and a medley of fragrant herbs and spices including mint, parsley, Greek oregano, paprika, sea salt, and pepper. Using your hands, meld the ingredients together until combined.

5. Shape the meatballs: Take a generous handful of the meatball mixture (approximately 2 tablespoons) and roll it into a ball, roughly 5cm in diameter. Place each formed meatball onto the baking tray atop the prepared potatoes. Repeat this process until all the mixture is used, ensuring even spacing between the meatballs. You should yield around 10-12 meatballs.

6. Prepare the sauce: In a mixing bowl combine the stock/broth, tomato passata, extra virgin olive oil, dried thyme, Greek dried oregano, paprika, ground garlic, sea salt, and pepper. Using a whisk, stir to combine well. Gently pour the sauce over the meatballs and potatoes, ensuring an even distribution to coat all ingredients.

7. Bake to perfection: Cover the tray with a snug layer of baking paper or foil to seal in the flavors, then let it bake in the preheated oven for 30 minutes. Afterward, remove the covering and allow it to bake for an additional 20 minutes, or until the potatoes are tender and cooked through (depending on the potatoes, they may need to bake a further 10 minutes)

8. Garnish and serve: Remove it from the oven once beautifully baked. Sprinkle your favorite grated cheese over the top with a generous scattering of fresh parsley. Allow the dish to rest for a few moments before serving. Enjoy!

Tandoori Chicken Skewers

The Best Grilled Tandoori Chicken Skewers

Whole and Heavenly Oven https://wholeandheavenlyoven.com/2019/07/15/the-best-grilled-tandoori-chicken-skewers/

Ingredients

Tandoori Chicken1 cup plain yogurt
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 teaspoon smoked paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon
1/2 teaspoon ground cloves
1/2 teaspoon cayenne pepper
Salt and pepper to taste
2 lbs boneless skinless chicken thighs, cut into 2-in pieces

Tzatziki Sauce1-1/2 cups plain yogurt
1/2 cup minced fresh cucumber
2 tablespoons lemon juice
1 clove minced garlic
2 tablespoons fresh minced parsley
2 tablespoons fresh minced mint
Salt and pepper to taste

Instructions

Tandoori ChickenIn a large bowl, whisk yogurt garlic, ginger, all the spices and season with salt and pepper to taste. Place chicken cubes in marinade toss until they're evenly submerged in the marinade. Cover with plastic wrap and marinade chicken in fridge at least 2 hours or overnight.
Once chicken is done marinating, remove from marinade and pat dry. Discard marinade. Thread chicken onto wooden skewers. (for best results, soak skewers in water 10-15 minutes to prevent them from breaking while grilling)
Grill tandoori chicken over medium-high heat 4-5 minutes on each side, turning occasionally until chicken registers 165F, about 8-10 minutes of cook time total. Keep chicken warm.
Alternatively if you don't have access to a grill: in a large skillet, pan sear the skewers in 1-2 tablespoons vegetable oil, turning occasionally until chicken is browned and registers 165F.

Black Bean Tacos

Black Bean Tacos

Source: Love and Lemons: https://www.loveandlemons.com/black-bean-tacos/


Ingredients
2 tablespoons oil
½ medium white onion, diced
1 jalapeño pepper, diced
3 garlic cloves, chopped
1 teaspoon sea salt
1½ tablespoons Taco Seasoning
Pinch cayenne pepper, optional
3 cups cooked black beans, drained and rinsed, reserve ½ cup bean liquid
1 tablespoon fresh lime juice, plus wedges for serving
6 to 8 tortillas, warmed

For toppingPickled Cabbage

Cilantro Lime Crema
Cotija cheese
Sliced jalapeño peppers
Fresh cilantro
Cook ModePrevent your screen from going dark

Instructions
Heat the avocado oil in a medium pot or large skillet over medium heat. Add the onion, jalapeño, garlic, and salt and cook, stirring occasionally, for 8 minutes, or until softened.
Stir in the taco seasoning and cayenne, if using, and cook for 1 minute. Add the beans and ¼ cup of the reserved bean liquid and cook for 5 to 8 minutes, or until the vegetables are totally soft and the mixture is thick. If the pan becomes dry, add the remaining ¼ cup bean liquid.
Mash some of the beans with the back of a wooden spoon to make the mixture lightly creamy. Stir in the lime juice and season to taste.

Assemble tacos in the tortillas with the beans, pickled cabbage, crema, Cotija cheese, jalapeños, and cilantro.