Meatballs and Rice Pasta

Last night I felt lazy but still wanted to have a decent meal. I opened the fridge and after staring at the pack of ground beef laying in the middle of the empty fridge I decided to cook some meatballs with tomato sauce and rice pasta.

Here's my recipe (3 people):
MeatBalls Mix
- 1lbs of beef
- 1 egg
- 1/4 cup of flour
- A bunch of Freh Cilantro
- Italian Herbs
- Pepper
- 1 Strip of Bacon cooked and cut in tiny pieces
- Grated Swiss cheese
Other ingredients
- Tomato Sauce
- Red Wine
NO SALT (add salt only at the end before you serve)

Wash your hands, put all the ingredients in a giant bowl, mix the ground beef with all the other ingredients listed above and put the mix in the fridge to rest for at least 15 minutes.

While you wait, grind some weed, roll a joint and pour a glass of the red wine you're about to use later in the process.

After waiting and getting baked, pour some olive oil in a pan and let it heat up as you start making small beef balls with your clean hands the size of a small apricot, their size will reduce as you start cooking them. Throw all of them in the pan at the same time and cook all of meatballs thoroughly. Once they are medium, add a little bit of red wine to glaze the balls. Proceed to open the can of organic tomato sauce and add the content in the pan with the meatballs and turn down the heat to let the meatballs simmer for at least 20 minutes.

Add some grated swiss cheese and a little bit of salt on top of the meatballs before serving and enjoy this delicious comfort food with some of your favorite pasta.

Stack of Eggplant, Chayote and Tomato slices

Sometimes I pretend I'm on a cooking show where I try to come up with something good an creative. Yesterday was one of these days.

I had bought a lot of vegetables at the grocery store because I am trying to eat a little healthier these days and I decided to use them for my homemade appetizer. 

I cut an eggplant in thin slices and seared them in a pan with olive oil until they were a little softer but not quite cooked all the way. In the meantime I peeled a Chayote and let it cook in boiling water for about fifteen minutes. Once it was almost cooked, I cut the chayote in thin slices and finished with slicing the tomtato.

in a separate bowl I mixed some olive oil, sour cream, chives, salt and black pepper. I then stacked all the ingredients on top of each other alternating eggplant, chayote and tomatoes while adding a thin layer of the sour cream mix on top of each sliced vegetable. I topped it all with a slice of Mozzarella and threw it in the oven at 375 degrees for about 15 minutes and finished by broiling it at 425 degrees for 3-4 minutes.

It was delicious and full of good vitamins.

 

Grilled Feta

There are times when the will to cook is overpowered by the lack of motivation....especially after a few joints. Our primal stoner instinct tells us to pick up the phone and call the closest pizza place for delivery, but as long as you have a few ingredients in your fridge you can make something good and somewhat healthy in less than five minutes (which can be less than the amount of time spent on the phone with the person taking the order).

After watching Hell's kitchen on TV, I got hungry and decided to cook during the commercial break. I grabbed a big firm tomato from the fridge and cut it up in slices, I then grabbed the big block of Feta cheese that I had bought a day earlier and sliced it in the middle. I covered the tomatoes with the two thin halves of feta cheese, drizzled some olive oil on top, added salt, black pepper, basil and thyme and threw it in the oven at 425 degrees for 15 minutes (which is usually about two commercial breaks later). I resumed watching TV and 15 minutes dumber, I got up from the couch and turned the oven to "broil" for three more minutes. when the cheese is a little grilled at the top take it out and enjoy this easy dish with some fresh bread or some naan. Make sure you don't leave it too long though, or the yummy sauce at the bottom of the dish will be all gone.