Emily was asked to babysit Monday night, so we put the meatballs off until Wednesday night and I grilled a couple of chicken breasts and made baked potatoes instead for a quick supper before she left.
On Wednesday when Emily called me to tell me she was home from school she told me her day had been "sad" when I inquired. I asked why, concerned about the usual preteen angst of some issue with one friend or another (I wouldn't go back to those years for anything!). Turns out it was sad because I didn't give her money for the monthly bake sale. Except that I had, and when she stopped insisting I had not and looked she found the pair of quarters on the table, right next to the hot lunch money she was supposed to take to school two days before. If she looked up from her electronics now & then she'd know, but she still claims I never told her it was there. I did. I know I did. She thought I should provide some kind of "make up" treat, but her opting to not immediately put the offered monies in her bag is no reason I should reward here.
She called me again a few minutes later to ask if she could make cupcakes for dessert, since Aunt Nancy was joining us. I agreed she could prepare the batter, but was not to start baking until I got home. Another 20 minutes later and she called again, asking where the cocoa was. I thought she had discovered a cake mix, but no, she was making something from scratch. I have taught her well.....I think.
When I got home Emily was sweeping the kitchen floor and there was a huge bowl of chocolate batter on the counter. I unpacked my lunch things and found the cupcake papers for her. She filled a couple, and then asked me if I would help. I told her to start the rice and began ladling out cupcake batter. I have started making cupcakes in a large measuring cup, the spout makes dividing the batter so much easier. I reminded her again about the difference between liquid and dry measures as I supervised the rice measuring. Once the cupcakes were in the oven and the rice was boiling I let her start her meatballs. She asked me to mince the onion for her, and I sliced the rest of the onion into larger pieces for the sauce rather than have half an onion in the fridge. The original recipe says to bake the meatballs, but because we had cupcakes in the oven I had her brown them in a large frying pan, removing them to a bowl once they were mostly done.
Once the meatballs were cooked Emily measured brown sugar, corn starch and vinegar into the pan along with a can of pineapple chunks and juice. Once this was mixed and simmering I told her to return the meatballs to the pan to finish cooking in the sauce.
As always dinner was good, and there were plenty of leftovers for lunch the following day. She is not only becoming a proficient cook, but she has taken to doing the dishes afterward. She missed a few things this time around, and she still needs to learn to put the ingredients back into the cupboard when she's done, but we're getting there.
Sweet & Sour Meatballs
1 lb lean ground beef 1/2 cup brown sugar
1/2 cup dry bread crumbs 1 tablespoon cornstarch
1/4 cup milk 1 can pineapple tidbits in syrup (540 ml)
1 egg 1/3 cup vinegar
2-3 cloves garlic, crushed 1 tablespoon soy sauce
2 tablespoons finely chopped onion 1 green pepper, coarsely chopped (optional)
1/2 teaspoon Worcestershire sauce
rosemary (optional)
Mix together ground beef, crumbs, milk, egg, garlic, onions & Worcestershire sauce. Form into balls (about the size of a ping pong ball) Place on a baking sheet and bake at 350F until brown (about 15-20 minutes, or brown in batches in a little hot oil in a large pan.
To make the sauce mix brown sugar and corn starch in a skillet. Stir in pineapple with syrup, vinegar and soy sauce. Heat to boiling stirring constantly, then reduce heat. Add meatballs, cover and simmer 10 minutes.
Serve over rice or noodles, or make smaller meatballs & serve as an appetizer.
Chocolate Rockets
These moist, and almost foolproof cupcakes have been a favourite in my house since my boys were small. If I have the right combination of time and patience I make them in mini cupcake tins for a bite sized treat. They are great unfrosted, frosted with Nutella, or any other frosting you might like. The recipe also doubles well.
1 1/2 cups flour 1/2 teaspoon salt
3/4 cup sugar 5 tablespoons vegetable oil
1/4 cup cocoa powder 1 tablespoon vinegar
1 teaspoon baking powder 1 teaspoon vanilla
1 teaspoon baking soda 1 1/4 cups water
Preheat the oven to 350F
In a large bowl combine all the dry ingredients. Stir until there are no lumps and the mixture is one colour. Add all the wet ingredients. Stir until batter is smooth and all one colour.
Spoon batter into prepared (greased or papered) pan. Bake for 20 minutes, or until a toothpick comes out clean. Cool 10 minutes before removing from the pan.
No comments:
Post a Comment