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Sep 052013
 

Meatballs With Creamy Dill Sauce

I’m thinking to myself, Selph summer is not over yet, but I want the cooler temps and the comfort food that goes along with it. If we get to go on vacation at the beginning of next month, hopefully we’ll get to see some of those cooler temps they are already experiencing. My luck will be that they will have the hottest Indian Summer they’ve ever had, and who knows the way the weather has been going in the last couple of years! This recipe is great served over hot cooked egg noodles with a nice side of steamed broccoli or even green beans! Love the taste of the dill with the meatballs…..

dill

 

Meatballs With Creamy Dill Sauce
 
Ingredients
  • ¾ lb lean ground beef
  • 3 tbsp milk
  • 1 lg egg
  • 2 tbsp dry bread crumbs
  • 3 tbsp snipped fresh dill, or 1 teas dill weed, divided
  • ½ teas prepared mustard
  • ¼ teas sea salt
  • 3 tbsp flour
  • 2 teas vegetable oil
  • ½ cup low sodium beef stock
  • ¼ cup plain low-fat yogurt
Instructions
  1. Combine the ground beef in a bowl with the milk, egg, bread crumbs, 2 tablespoons of the fresh dill or ⅔ teas of the dill weed, mustard and salt; mix well.
  2. Shape meat mixture into about 2 dozen balls and roll in flour, shaking off excess.
  3. Heat oil over medium-high heat in a skillet until very hot but not smoking.
  4. Saute meatballs in oil, browning on all sides for about 4 minutes.
  5. Add the beef stock, cover and simmer for about 5 minutes.
  6. Remove skillet from heat and stir in the yogurt and remaining dill.

 

Today is National Cheese Pizza Day and tonight  is the kickoff to the football season, so curl up with a pizza and watch the game! Oh, maybe that’s another reason I want cooler temps, GO DENVER! Enjoy……………..

Jun 212012
 

No Meat Cabbage Rolls

For all my vegan friends out there! We love an all vegetable meal too, so here we go……….

1 oz dried mushrooms
1 large head of cabbage
3 cups chopped onions
2 cups thinly sliced carrots
1 can (14 oz) chopped tomatoes, with juice
1 cup boiling water
1 tbsp olive oil
2 cloves garlic, minced
1 tbsp dill weed

Soak mushrooms in water for 30 minutes; drain and reserve 1/2 cup of liquid. Place cabbage in boiling water for 2 minutes. Remove from water and cut off 12 of the outer leaves for stuffing; keeping remaining cabbage for another recipe. Return leaves to the boiling water and cook until tender. Drain and rinse under cold water; pat dry. In a skillet, heat oil and add the onions and garlic, cook for 5 minutes. Add the mushrooms, liquid and 1 cup of the carrots. Cook until carrots are crisp-tender. Remove from heat and stir in the dill. Spoon 1/4 cup of the mixture into the center of each cabbage leaf, fold up sides and roll up. Place each roll, seam-side down in a skillet; add tomatoes and remaining carrots and bring to a boil. Lower heat and simmer until carrots are crisp-tender. Enjoy!

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