FRIDAY BUKA PUASA MENU - CHICKEN BOLOGNESE, FRENCH LOAF BREAD PUDDING AND PINEAPPLE MINT JUICE

Chicken Meatballs Spaghetti

GOTCHA!!!!! ha..ha... they got it this time, they refused vegetables and I learned the tricks from http://basilkitchen.com/spaghettiAndMeatballs/, packed the vegetables in the meatballs and sauce, OMG they don't realized a bit that this spaghetti dish were full of vegetables. 

Raspberry French Loaf Baked Bread Pudding

Yeah....sometimes mom got to be smart ha... thanks to Basilkitchen, now I knew all  the tricks. Made this one dish meal on Friday for buka puasa. Meatball Spaghetti is my children's favorite, and I love preparing it one dish meal as this ,is  so simple and I dont have to crack my head thinking about the side dishes with the right combination to meet. Awesome!!! spaghetti, bread pudding and Shooting the breeze cool pineapple drinks compliment the day. What a wonderful life!!!

I heavily adapted basilkitchen recipe and here goes this awesome recipe:-

Ingredients

Shooting the Breeze Pineapple-Mint Juice

Meatballs
• 500 gm minced chicken
• 2 large carrots, coarsely grated
• 1 zucchini, coarsely grated
• 1 cup breadcrumbs, plain
• 2 large eggs, scrambled
• 1/4 cup crushed tomatoes, from can below
• 1/4 cup parmigianno-reggiano cheese, grated
• 1 TBSP minced garlic
• 1/2 TBSP salt
• 1 tsp black pepper, ground
• 1/2 tsp oregano, dried

Tomato Sauce
• 28 oz can whole peeled tomatoes w/ juice
• 14.5 oz can crushed tomatoes
• 2 red bell peppers, roasted/ sweated/ peeled
• 1 1/2 cups frozen chopped turnip greens
• 1/2 yellow onion, diced
• 2 TBSP minced garlic
• 1/4 cup Italian parsley, coarsely chopped
• 1 1/2 TBSP sugar
• 1/2 tsp oregano, dried
• 3 TBSP extra virgin olive oil
• salt and pepper to taste

Pasta
• 1 pack spaghetti noodles, 16oz, enriched
• water (to boil)
• salt (optional)
• 2 TBSP cold butter

Garnish
• parmigianno-reggiano cheese, grated
• parsley, chopped
• crushed red pepper flakes 

1. Boil water for spaghetti noodles and cook according to package instructions. Add salt if desired. When done, drain noodles in colander (do not rinse) and add cold butter while noodles are still hot. Toss to distribute and melt butter. Adds flavor to the spaghetti and prevents clumping. Set aside.
2. In the meantime, make the meatballs. Mix all ingredients for the meatballs, working quickly. Do not overwork the mixture or you'll get compact meatballs. Form 1.5" round meatballs, rolling them evenly between the palms of your hands. Makes about 20 meatballs. Set aside.
3. To make the tomato sauce, heat a large skillet on the stove. When hot, add extra virgin olive oil, onion and garlic. Saute until translucent and slightly golden, roughly 5 minutes. Meanwhile, in a blender, combine canned whole tomatoes with roasted red bell peppers (seeds and stems removed), turnip greens, and Italian parsley. Pulse just until blended to a medium texture with no large chunks.
4. When onion and garlic are ready, add into skillet the blended tomato puree, can of crushed tomatoes, sugar, and oregano. Add salt and pepper to taste. Stir to combine. Heat to simmer, then turn heat down to medium low.
5. Now nestle the meatballs into the sauce, arranging them in a single layer. Simmer covered for 10 minutes. Flip meatballs. Simmer covered for another 10 minutes.
6. Place swirls of spaghetti noodles on a plate topped with tomato sauce and meatballs. Spaghetti and meatballs or meatballs and spaghetti? You choose. Serve hot with grated parmigiano-reggiano cheese, chopped parsley, and crushed red pepper on the side. Enjoy!

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Ha..ha... kali ini anak-anak udah masuk jerangkap samar saya, BENCI sangat dengan sayur, setiap kali masak dikuis-kuisnya sayur, sayang tenguk dibuang begitu aje, kali ini memang mereka terkena, saya terserempak dengan resipi dari basilkitchen mengenai menggunakan sayuran dalam meatball dan sos spaghetti. Cukup hebat, dubelendkan semua dalam adunan dan anak-anak tidak akan menyedari bahawa mereka sebenarnya boleh makan sayur. Tapi rahsia ini tidak perlu mereka tahu, nanti awal-awal dia orang REJECT.

So inilah menu buka puasa hari Jumaat lalu, senangkan masak macam ni tak payah hendak fikir lauk-lauk sampingan lain. Saya suka one-dish meal macam, mudah dan ringkas. Untuk pemanis mulutnya pula saya buat pudding roti guna roti Peranchis. Roti Peranchis saya buat garlic bread makan dengan spaghetti, larikan sedikit saya buatlah pudding roti ini. Ada sedikit raspberry saya tabur je di atas. untuk minuman pula saya buat jus nenas diblend bersama daun pudina...weee.... cukup menyegarkan dan sesuai untuk bulan puasa, bukan aje segar, nafas pun berbau mint.  So itulah dia menu kali.

Next Post - French Loaf Baked Bread Pudding

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