Spaghetti & Meatballs

Recipe by: SH

Prep Time: 40 min

Cook Time: 1 hr

Serving Size: 4

Tools: Large pot, 9" x 13" dish, large pan

Ingredients:

A:

1 bulb garlic (chopped)

1 big onion (chopped)

6 tomatoes (chopped)

1/4 cup red wine

2 tbs basil coarsely chopped

6 serrano peppers
1 tbs salt

B:

1 lbs ground beef

1 lbs ground turkey
10 oz firm tofu (crumbled)
1 tbs garlic powder
1 tbs onion powder
1 tsp ginger powder
1 tsp creole seasoning 

1 tbs olive oil
2 tbs red wine
1 tbs dried basil flakes
1 tsp chili powder
1/2 tbs corn starch
2 tsp salt

C:

1lbs thin spaghetti

2 tsp salt

Steps:

Sauce:

1. Heat 4 tbs oil in large pan.
2. Add garlic and onion. Fry for 5 min on medium heat.
3. De-glaze pan with red wine. Reduce to half.
4. Add tomatoes, serrano peppers, and basil. Cook for 12 min. Stir occasionally.
5. On medium low heat, cook further till soft, approximately 20 min.

Meatballs:

1. Mix all ingredients B.
2. Oil 9" x 13" dish. 
3. Divide mixture into 8 portions.
4. Shape into meatballs and place in dish.
5. Place rack in the middle of oven and preheat oven to 400 deg. F.
6. Cook meatballs till it is at 155 deg. F. Check with temperature probe on several meatballs.
7. Remove and rest for 5 minutes.
   

Noodles:

1. Fill 3/4 of a large pot with water, add salt, and bring to boil.
2. Cook thin spaghetti per packet instructions.
3. Strain.
4. Serve on plates with sauce over spaghetti and meatballs.
5. Top with parmesan cheese.

Note: Why tofu? It makes the meatballs tender. 
The meatballs should be lighter in color than shown in pictures.

Curry Puff

Recipe by: SH

Prep Time: 30 min
Cook Time: 40 min
Serving Size: 4

Tools: Pan, baking sheet

Ingredients:

Fillings:
3/4 lbs ground turkey
1 medium potato, 1/2" cube
1 onion
2 cloves garlic, chopped

A:
1 tbs curry powder
1//2 tbs coriander
1/2 tbs cumin
1/2 tbs cloves
1 crushed candlenut
1/2 tbs salt
1 tsp pepper

Pastry:
1 box of Pepperidge Farm puff pastry sheets (http://www.puffpastry.com)
1 egg, beaten

Steps:

Fillings:

1. Heat 2 tbs oil in pan.
2. Stir fry potatoes in medium heat.
3. Remove potatoes when golden brown.
4. Fry garlic and onions until fragrant.
5. Add ground turkey.
6. Add ingredients A.
7. Stir until cooked, approximately 5 min.
8. Add potatoes and mix well.

Pastry:

1. Preheat oven per puff pastry packet instructions.
   
2. Cut pastry sheet into 4 squares per sheet.
3. Wrap 1/4 cup fillings in each square. Wrapping is done by folding square into triangle.
   
4. Press the edges of join with fork to seal each puff.
5. Prepare the baking sheet per packet instructions.
   
6. Place puffs on baking sheet.
7. Brush eggs on top surface of puffs.
8. Baked puffs until golden brown per packet instructions.

Note: There are two pastry sheets per packet. I used the whole sheet to wrap as much fillings as I could. I made two giant curry puffs as shown on pictures above.

Chicken/Turkey Curry Chinese Style

Recipe by: Amy Beh (Kuali) (mods by SH in red)

Prep Time: 40 min
Cook Time: 40 min
Serving Size: 4

Tools: Pots, Blender/Mortar & Pestle

Ingredients
1 chicken/turkey* (about 1 lbs), cut into bite-size pieces
3 large potatoes, parboiled and cut into halves
1 can of green beans
2 1/2 cups coconut milk
3-4 tbsp sambal oelek
3 tbsp coriander powder
1/2 tsp cumin powder
1/2 tsp aniseed powder
1/2 tsp turmeric powder
1 cube belacan, toasted and pounded (omitted)
2 stalks lemongrass, smashed
1 sprig curry leaves
1 piece cinnamon stick, about 2"
1 piece star anise
4 cloves
salt and sugar to taste

*Leftover turkey from Thanksgiving dinner works well. ^^

Steps:

1. Heat an earthen pot with four tablespoons oil.
   
2. Saute the pounded ingredients, lemongrass, and curry leaves.
   
3. Add in the rest of the ingredients and stir well.
   
4. Mix in two tablespoons coconut milk and blend well.
5. Add in the chicken/turkey pieces and mix well.
   
6. Pour in half a cup of coconut milk and stir well. Bring to a boil.
   
7. Add in the rest of the coconut milk and simmer till the chicken/turkey is cooked.
   
8. Add in the potatoes and green beans. Bring to a boil gently.
9. Add seasoning.
10. Close the lid for a while to allow the oil to rise to the top. Serve with rice.