Friday, November 5, 2010
Now, obviously, I cannot tell you the results. But, I can tell you we will be airing on Saturday, November 6th at 10 a.m. and 6 p.m. I will be watching, of course, will you? Ahead of the show, I've featured my recipe! I'll be honest, I often cook my own meatballs, and even freeze them myself rather than buy the store bought ones, but both John and I agreed that the Cooked Perfect Meatballs were yummy!
Just because I cook my own meatballs doesn't mean I can do everything, right? I often use frozen vegetables to round out our meals; mainly with two people, you can only buy so much produce before it goes bad...and in the dead of winter when I want some White Chicken and Corn Chili frozen corn is the best way to go! Anyway, that's why I used frozen veggies in the recipe. If you're busy and are buying frozen meatballs, the chances are you could incorporate frozen veggies, too, to make it a nutritiously balanced meal. PS these are also great served with toothpicks as appetizers!
2 garlic cloves, minced
2 tablespoons red curry paste
2 cups chicken broth
2 tablespoons chunky peanut butter
1 teaspoon sugar
2 tablespoons cilantro
2 teaspoons ginger (minced)
2 cups frozen pepper and onions mix
Coat a skillet in olive oil. Over medium heat, add the Cooked Perfect Angus Meatballs. Add garlic and stir constantly for about two minutes. Remove the meatballs and garlic; set aside. Add red curry paste and heat for one minute. Add chicken stock, chunky peanut butter, sugar, cilantro and ginger. Heat for about
three minutes until the mixture is smooth. Add the garlic and meatballs along with the peppers and onions. Let simmer for about ten minutes, or until thoroughly heated. Serve over your favorite kind of rice, and enjoy!
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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