New Recipes

Here are two new recipes that we will be trying in our few days home this week and next. I HAVE NOT eaten these or ever made them myself but I have been very pleased with what I have found in Woman's Day prior to this issue.

Meatball Souvlaki
Prep: 20 min Total: 45 min.

If you don't have time to make your own meatballs, you can buy prepared meatballs. Just roast for the last 10 minutes.

Yogurt Sauce
1 c plain Greek yogurt
1/3 c chopped fresh mint
1/4 c water
1/4 tsp each ground cumin, garlic powder and salt

Meatballs
1/3 c plain dry bread crumbs
1 lg egg
1/3 c water
1 Tbsp dried minced onion
1 tsp ground cumin
1/4 tsp each garlic powder, salt and pepper
1 lb lean ground beef

1 lb med zucchini cut into 1/2 in rounds
1 med red onion, cut into 1/2 in thick wedges
2 tsp olive oil
3 plum tomatoes, cut into 4 wedges

Warmed pocketless pitas
Lettuce, optional

Directions:
1. Position racks to divide oven in thirds. Heat oven to 500 degrees. You will need 2 rimmed baking pans lined with nonstick foil!

2. Yogurt sauce: Mix all sauce ingredients in med bowl, cover and refrigerate until ready to serve.

3. Meatballs: Stir bread crumbs, egg, water, minced onion, cumin, garlic powder, salt and pepper until blended. Add beef; stir with fork until thoroughly blended. Roll rounded Tbsps into balls; place on lined baking pans.

4. Put zucchini and red onion on other lined baking pan; toss with oil. Place veggies on top rack, meatballs on bottom. Roast 20 minutes.

5. Remove pans from oven, turn browned veggies over, then push to one side and add tomatoes; turn meatballs. Roast meatballs and veggies 5 minutes more or until zucchini is tender; toss together.

6. Serve on pitas with lettuce if desired. Top with yogurt sauce.

We have found a love of greek food over here in Germany but I don't like the price tag so much. I am excited that this will be a yummy alternative to going out!

Tuscan Chicken and Bean Stew
Prep: 10 min Total: 35 min.

1/4 c all purpose flour
1/4 tsp each salt and pepper
1 pkg (about 2 lbs) chicken thighs, skins removed *I will substitute white meat since my family won't eat dark meat!*
2 tsp oil
1 med. onion, diced
2 carrots, cut into 1/2 in chunks
2 garlic cloves, finely chopped
1 14.5 oz can diced tomatoes, drained
1 14.5 oz can reduced sodium chicken broth
1 19 oz can cannellini beans, rinsed and drained

1. Heat oven to 350. In a bowl, combine flour with salt and pepper. Coat chicken in flour mixture. Heat oil in Dutch oven. Add chicken and brown. Remove chicken to a plate.

2. Stir onions and carrots into Dutch oven with drippings. Cook, stirring 4 min or until onions soften. Add garlic and cook 1 min. Stir in diced tomatoes. Top with chicken. Pour broth over chicken. Bring liquid to a boil. Cover and cook in oven for 20 minutes.

3. Mash some fo the beans and stir into the Dutch oven. Cover and cook for another 10 min or until chicken is done.

Thanks Woman's Day Feb 2010 Issue!

Have a great time cooking for your families! Hope you are finding recipes that you like! If you need help with a certain type of meat or dish, leave me a comment and I will help you out!