Souzoukaki Kebab

I know a certain someone who was really anxious for me to post this, so here you go:)

This recipe was discovered by my mother while we were visiting them in Germany. It was published in the local paper in conjunction with an article about a restaurant that supported my favorite soccer club. I have never needed that many onions for a recipe. It is split up in two parts, the meat and the sauce. Other than the prep, meaning the dicing of the onions, the recipe is pretty simple and easy and it is delicious as well. The meat is seasoned with fresh mint, which is just wonderful, so make sure you try it too.

For 4 servings you need the following:

2lbs. Ground meat (the recipe actually calls for mixed pork and beef)
3 ½ Tbsp. Olive Oil
4 Onions, diced
6-8 Mint leaves, chopped
1 bunch Parsley, chopped
Salt to taste
Pepper to taste

For the sauce:
7 Tomatoes, cut into small pieces
1 Big Onion, finely chopped
1 Tbsp. Tomato Paste
6 Tbsp. Olive Oil
Oregano
Salt
Pepper

So, we start chopping the onions for the meat, cop chop:

And since we're in a choppy mood we might as well take care of the onion for the tomato sauce as well:
Don't they look yummy?

Ok, back to the meat. Add the chopped parsley and mint leaves as well as the oil, salt and pepper, mix thoroughly and form meat balls, about 4 per person.

For the sauce cut the tomatoes into small pieces and sauté with the finely chopped onion in a large pan in some olive oil. Add the tomato paste and the rest of the olive oil. Add oregano, salt and pepper to taste. For some reason I didn't take pictures of that part, so just trust me on that:)

Next, spread the sauce on a baking sheet and arrange the meatballs on top of the sauce. Bake at 350 for about 35-40 minutes.

That picture didn't turn out too good, but I just had to share it:

Serve over rice and with some wine and you will be happy for at least the rest of the meal.

Enjoy!

My non-dairy version of Ryan’s Bolognese Sauce

When I first read this recipe, I just had t try it. I love pasta and more than that I love meaty tomato sauces on my pasta. The only think I changed was to substitute soy milk for the milk, so that my son could eat it. Of course, I made up for it by putting a little bit of extra parmesan on mine:)

Of course, the Pioneer Woman's pictures are a lot better than mine, but here it goes.

Grate the carrots and dice the red onion:

Get out your olive oil, tomatoes, tomato paste, garlic and beef:
Heat the oil in a Dutch oven:
Saute the carrots and onions:
Mince the garlic:
Yes, I followed the recipe as best as I could…
Time for the beef:
Time to get the spices ready:



Another well for the tomato paste:
In goes the garlic:
You can never go wrong with a little wine:
I loved that the recipe calls for Worcestershire Sauce:
Whole Tomatoes:
And now the (soy)milk:
I served it with spaghetti and lots of cheese for me:

I really do love this recipe and whenever I feel like a meaty pasta sauce, this is the one I make. Everybody at our house just loves it.

Enjoy!

Grilled Miso-Marinated Filet Mignon

I love it, when I find recipes that are dairy-free and easy. Cooking Light is one of my favorite sources for these.

This recipe is perfect for the summer months, because it combines grilling and adds a tasty light salad. What else could you want?

So, I start of with the salad and get all my pantry items together:

Then come the veggies. Snap peas….
…orange bell pepper….
…and spring onion:
Before i go any further though, I start on the marinate for the steaks:
Yummylicious:
OK, back to the Salad. Cook the rice noodles and add the snap peas at the end:
Drain and transfer to a bowl:
Add the orange bell pepper and spring onion:
Dress it all and set aside so those steaks can get grilled:)

Not much to do here, other than watching it get better and better:
And once you bring it all together it almost looks too beatifull to eat…almost.

The Pioneer Woman - Rigatoni and Beefy Tomato Sauce

When I saw this recipe, I know my hubby and Wonderboy would love it, so I decided this had to be on the menu right away.
below are the ingredients:
Chop up the onion and garlic:
Heat olive oil in the pan:
And add the onion and garlic...I love that smell!
Add the ground beef and brown it:

Add the tomatoes:
Cover and simmer for 30 minutes:
Remove the lid and cook for an additional 30 minutes:
Serve it with the pasta, Rigatoni in this case, and some freshly grated parmesan:
Very, very good.
Note, without the parmesan this is a non-dairy dish.