I so didn’t follow recipe. Along with making what I had work (recipe is at link of original post below).
No green beans…but I have Kale. No peas…but I have cabbage :D . No tomato sauce, but I have whole tomatoes & tomato paste ;) . No Knorrs vegetable soup mix, but I have a lot of spices. No chicken stock…but I have chicken base & water ♡.
Mingo isn’t going to recognize it…till he spots the Albondigas ♥
“Make it work”
And taadaa! It tastes GOOD!
I really filled the pot this time!
Unclear images, I finally figured out, is due to caffeine :)
Gotta love it.
Although, I do still want a small handheld one too; for small jobs.
I did not peel my carrots but I sure scrubbed them.
Loaded it…wow, I was actually starting to wonder if all my albondigas (meatballs) would fit. :/
They did …
Sprinkled extra crushed red pepper (cayenne) ~
Oops…don’t forget to remove bay leaves.
Originally posted on dawnspitfire's blog:
What’s been working great for me is having chopped/processed mint & cilantro in my freezer for when I make mint/cilantro chutney…YES!
If fresh mint is not available, you can use a couple teaspoons of dried mint from herbal mint tea or mint jelly. You can also vary the vegetables depending on what you have on hand. Spring peas in their pods instead of shucked peas, for example. Or you could add some chopped fresh zucchini or corn.
2 Tbsp olive oil
1 large onion, chopped
1 large garlic clove, minced
3 quarts of chicken stock or beef stock OR water OR a mixture of both (we usually use half stock half water as the meatballs will create their own stock)*
1/2 cup of tomato sauce
1/2 lb of string beans, strings and ends removed, cut into 1 inch pieces
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