When I was back visiting my dad, I made him a few meals, including meatballs in sauce. I left him the fixin’s for meatball subs (called grinders when I was a kid).
I didn’t realize how much making meatballs and subs was wrapped up in memories of my mom, until I re-read my original post. From 2013:
A few weeks back I made meatball grinders – subs to most people – and was talking to my mom about them, because after all I used her recipe. She told me that one of her favorite things to do is to buy ground beef when it’s on sale and make and freeze a whole bunch of meatballs. Then they are available to make all kinds of good stuff, like meatball soup and various meatball sandwiches.
Until that moment, I hadn’t given meatballs much thought. I mean they’re good, but beyond the occasional grinder, I didn’t really use them. But now when I make them, I make extra so add to soups, sauces and subs.
I’ll post a basic meatball recipe below and include the grinder/sub recipe. They are just as good with pasta. At the bottom of this post is a link to vegetarian meatballs if you’d like to go meatless.
I saw a comment, somewhere, that a particular band of chili oil was their favorite. I sought some of it out the other day. The soup has a couple of spoonfuls. It is good but my sample size is pretty small to declare it the best ever. Still, it’s pretty good.
Creamy Roasted Poblano Soup
- 4-5 poblano peppers – roasted, peeled and seeded
- 3 tbsp butter
- 1/2 sweet yellow onion, rough chopped
- 2 garlic cloves, rough chopped
- 3 cups chicken or vegetable stock or water (I used water)
- 1 cup milk or cream
- salt and pepper
- shredded sharp cheddar or Crema Mexicana
This is so easy. I had frozen, roasted poblano chiles, so all I had to do was thaw, skin and seed them. But if you have fresh chiles, heat them under the broiler for 5 minutes (watch carefully and turn as needed) until the skins are blackened on all sides. Cool and then slip off the skins. Slice open and use the knife to remove seeds and ribs (usually just by scraping with the knife). Rough chop.
In a saucepan, heat butter and add chopped onions. Saute until they are translucent, add chopped garlic and heat through before adding the chiles. Stir for a moment until everything is coated in butter. Remove from heat and add to blender, along with water or stock. Blend until smooth and creamy.
Add back to saucepan, along with milk, and bring to a very low boil, stirring constantly, reduce heat to low. Add salt and pepper to taste and let simmer for 8-10 minutes. Just before serving add the juice of 1/2 lime (more to taste). Garnish each bowl with cilantro and cheese.
Kroger had pork shoulders for 99 cents a pound so I grabbed one. I figured it was past time for a big pot of posole.Mrs J eats hers with crushed nacho chips but I like to go with the traditional garnishes, sans cilantro because reasons. Posole as I made it here is a pork stew with hominy spiced with a sauce made from dried chilies. I soaked the chilies in hot water and then liquified them in a blender. Push the raw sauce through a sieve and saute the result in a shallow pan with a bit of oil to bring out the flavors. Stir it into the pork broth.
I love this soup. I chopped up a couple of rib eye steaks for this but lesser cuts of beef will work fine. Start some coarsely chopped onions simmering in beef broth, add the barley. I like to add plenty, give yourself enough time to see how much what you’ve added actually amounts to if you haven’t used it before, it swells up quite a bit. Start at 1/4 cup per quart and add more as you see fit.
Brown the cubed beef well in a skillet then deglaze with plenty of red wine, stirring to get the nice bits off the bottom, then add all of that to the broth. Continue the simmer, adding more broth and/or barley as you go. I add bay leaves and a bundle of fresh thyme, a couple tablespoons of mushroom soy sauce, garlic powder, onion powder, salt and ground pepper. Simmer until the onions have all but disappeared. Thicken, as needed, with a cornstarch slurry .
Turkey rice soup with some freshly made croutons was a big hit today. The rice is a wild and long grain box mix I buy by the case because it’s so versatile – good as a side by itself or in soups or other recipes. I made a wheat bread in the machine that wasn’t very pretty as a loaf but it cubed up nicely for these croutons. Heat some oil in a skillet and toss the bread cubes to absorb the oil. Keep tossing and turning the cubes because when the pan gets to temp they will all brown at once and they can go from toasted to burnt in an eye blink.
This poor thing was brought in with two broken legs, the one appears to be less of a problem than the other, going strictly by the casts. I have no other info but he is in good hands at St Francis.Made some mayo from scratch. The other day I roasted a bunch of garlic cloves in olive oil and used a 1/4 c of that oil in this. The recipe for the basic mayo is easy – put an egg with 1/4 c oil in the bowl of a processor, add a pinch of salt and 1/4 tsp of dry mustard and give it a spin. Start drizzling in more oil until you’ve used about a cup, total, or until it gets to the consistency you are going for. I added canola oil for the drizzle. This turned out very garlicky.I used it on this sammich – very good! I assembled it after the photo, and went sans lettuce. That’s more of my maple pepper bacon. Yum!Now here comes Bitsy, slowly, a step at a time. Head on a swivel, looking for threats. She finally made it all of the way in. Yay!This was Taco Tuesday for us. I’m torn between piling on the goodies or going sparingly with them for a better picture. These white corn tortillas are smeared with refried beans, layered with smoked pork, cheddar, shredded cabbage, and pico de gallo.This looks like a short loaf of banana bread but it’s actually made with figs. We had a fairly good batch we weren’t quite sure what to do with.I quartered them and stuck them in the dehydrator overnight – too long, alas. They were barely pliable and too tough. We dropped them into a stout blender and whirled them with water to break them up. The result looked much like bananas that had been pureed so they went into a banana bread recipe.This is one of those soups that come from what I think of as a “bottomless” soup pot – I keep adding to it as we eat out of it. Those diced potatoes were not in there yesterday and I added more carrots. The beef will get scarce after a few iterations, but right now there’s still plenty.I’ll wind this up with another shelter kitteh. This one looks like our own Ginger Boy.
This is more of that Hungarian Mushroom Soup. It’s easy to make and flat out delicious. The bread is a roll sliced thin and dipped in garlic butter before toasting and was perfect as a side for this. That looks like paprika on the soup but it is really a Creole seasoning blend. The cayenne in it adds a nice bite.