Turkey Meatballs

I was looking for a dairy free turkey meatball recipe and came across this. It smelled wonderful and tasted succulent. Definitely a keeper!

From http://www.food.com/recipe/turkey-meatballs-33944

Ingredients

• 1 lb lean ground turkey
• 3 garlic cloves, minced
• 1/4 cup onions, finely chopped
• 1/4 cup parsley, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon oregano
• 1 eggs, beaten
• 1/2 cup dry breadcrumbs

Directions

1. Mix all the ingredients and shape into 30 meatballs approximately 1" across.
2. Spray a nonstick pan lightly with veggie oil.
3. Cook the meatballs for 5-6 minutes or until cooked through and nicely browned on the outside You will likely have to repeat the process for a second batch unless you have one big frypan!
   Note: I substituted parsley and breadcrumbs with cilantro and crushed / processed saltine crackers. I also used 1 heaping tablespoon of red onion instead of 1/4 cup. Tasted really yummy.
   

Country White Bread

Country White Bread

Taken from http://www.tasteofhome.com/Recipes/Country-White-Bread

Ingredients

• 1 packages (1/4 ounce each) active dry yeast
• 1 cup warm water (110° to 115°) - hand kneading (cool water for food processor kneading)
• 1/4 cup sugar
• 1 1/2 teaspoons salt
• 1 egg, lightly beaten
• 2 Tbsp vegetable oil
• 3 1/4 cups bread flour

Directions (for hand kneading)

• In a large bowl, dissolve yeast in warm water. Add the sugar, salt, eggs, oil and 3 cups of flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down. Divide in half and shape into loaves. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 1 hour.
• Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 2 loaves (16 slices each).

Directions (for food processor kneading)

• Put all the dry ingredients into the food processor. Mix everything.
• Put egg and oil and pulse till incorporated.
• Let the mixer run while you pour the water in.
• When dough pulls away from wall and forms a ball, let it rest for 15 minutes (autolyse).
• After 15 minutes, run the processor for about 45 seconds. I had to pulse it to avoid overheating the processor motor.
• Turn out into an oiled pan and shape the dough to buns or whatever shape you want. Turn the dough to oil the top. Leave it rise in the pan that you intend to bake with. I think I left it there for more than an hour because I forgot. Bake as usual at 375° for 25-30 minutes.

Sachin's Chickpea Recipe

Sachin's Chickpea Recipe

Chickpeas with cumin seeds, tumeric, and cinnamon.

Ingredients:
1 can garbanzo beans
2 tomatoes
1 small onion
1 small clove of garlic    
1 small piece of ginger
1 tsp cumin seeds
1 tsp tumeric powder
1/4 tsp cinnamon powder

Gravy prep:
1. Chop onion, garlic, ginger, cumis seeds and tomato, and saute in a pan together in oil (olive or vegetable) until light brown.
2. Transfer mixture into grinder / blender and blend to fine paste.
3. Place the paste back into pan. Turn on heat.
4. Sprinkle cinnamon and tumeric powder.
5. Let simmer and stop.

Chickpeas prep:
1. Remove from can, and wash. Add to pressure cooker with water enough to cover them and cook to soften (1-2 whistles).
2. Remove and add to gravy.
3. Add salt to taste.

Now, the story - went to Vui's friend's house for lunch. He made chickpeas that tasted really delicious. I got the recipe and attempted it yesterday. Instead of pouring the gravy into a blender, I used a hand blender to blend the ingredients in the small pot but it didn't do a good job. Small drops of the gravy splattered the stove and my shirt. The ingredients didn't get blended properly either, leaving chunks here and there. I still love the taste though. Yum ... I love chickpeas. Chickpeas forever.