Guilt me into blogging...

So, I am talking with my mother last night and she starts teasing me about how I have not posted since January 6th. Sheesh. One problem with following a budget is, it's most economical to make one or two large dishes for the week. So that's what I've been doing. This week was Dry Curry, because it sounded good, and Swedish Meatballs, because I needed some comfort food. Dry Curry isn't a very appetizing name, but it's a very delicious meal. Swedish Meatballs have a very bad reputation, but when made properly are delicious, not grease ridden blobs. Let's hope the family does not attempt to remove my heart for sharing the recipe for one of our family favorites.

Dry Curry

1 tbsp oil
2 to 3 medium onions, finely chopped
5 to 6 carrots, peeled and finely diced
5 cloves garlic, peeled and minced
2 tofu blocks (soft)
3 cans tuna, drained
5 to 7 curry roux blocks
salt and pepper to taste
1/4 c cilantro, chopped

Heat a large skillet over medium high heat, then add oil.
Once oil is hot, add the onions, carrots, and garlic.
Cook until onions start to get soft.
Add tofu, breaking it up with the back of a spoon, and tuna.
Make sure that the tofu and tuna are chopped up and evenly distributed in the pan.
Add curry blocks and cook, stirring often, until curry blocks melt and blend into the dish.
Taste. If more curry is needed, add them and allow them to melt.
Add salt and pepper and stir in the cilantro.
Serve over hot rice.


Swedish Meatballs
1 lb ground turkey or beef (I use turkey because I like lighter meatballs)
1 stack of saltine crackers, crushed
1 egg
dash of milk
1 small onion, finely chopped
salt and pepper
about 1/2 a nutmeg, ground

Place all ingredients in a bowl and mix together well with your hands.
If using turkey, add 1 tbsp of oil to a large skillet. Do not turn on the heat.
Shape meat mixture into balls smaller than a golf ball, but larger than a ping pong ball.
As each ball is shaped, place in the center of the oil, then slide to the edge of the pan.
Once the pan is full (which may be before all the balls are shaped), turn heat to medium-high.
As soon as the meatballs start to brown, turn the heat down to medium and start turning. The goal is to brown all sides.
As the meatballs shrink, add more to the pan and brown.
Once all meatballs are browned, spread evenly in the pan.
Add about 1/2 c of water to the pan and cover. Turn heat down to low and let meatballs steam until centers are no longer pink.

Pancakes with Banana Sauce

I forgot to get syrup at the store last weekend. So I made pancakes and used two ripe bananas to make a sauce for them. If you like banana bread, you'll like this.

Pancakes (enough for 2 to 3 people)

1 1/4 c buttermilk
1 egg
1 c flour
1/2 tsp salt
1/2 tsp baking soda
1 tbsp sugar
1 tsp cinnamon
1/2 tsp grated nutmeg

In a mixing bowl, whisk together the buttermilk and egg.
Add the remaining ingredients and beat until smooth.
Allow to sit while you make the banana sauce.
Once the banana sauce is started, heat a skillet over medium to medium-high heat.
Once the skillet is hot, lower heat to medium to medium-low.
Use a paper towel to spread some shortening on the skillet before the first pancakes go on.
Using 1/4 c measuring spoon, put three measures of pancake batter on the skillet.
Once pancakes are bubbly and starting to just dry along the edges, flip. Do not press down on the pancakes - that makes them flat.
Allow to cook on other side a few moments, remove and add more pancake batter to the skillet.
I keep the pancakes warm by putting them on a plate covered with aluminum foil.

Banana Sauce

2 ripe bananas that have started getting a lot of brown spots
1/4 c sugar
2 tbsp molasses
1/4 tsp salt
1 tbsp butter

Put bananas in a sauce pan and mash.
Add sugar and molasses and stir.
Cook over medium-high heat, bring to a boil.
Stir in the salt and butter.
Once butter is melted, turn off the heat and allow to cool a bit before serving.