TL;DR skip to recipe A few years ago, my roommate Erin started following a program called IQS, or I Quit Sugar. She was on it for quite some time before I said “hey, how about I join you and we split groceries and cooking duties?” So, we did just that. Not only did I detoxContinue reading “Roasted Veggie Sauce”
What the heck is okonomiyaki?!
I’m not geeking out on elvish. Okonomiyaki (say it with me now, o-ko-no-mee-YA-kee) is a beloved Japanese street food which originated in Hiroshima and Osaka.
Few cuisines embody the fresh veggies/tasty meat genre better than Middle Eastern IMO. I absolutely love shawarma, and it is incredibly easy to make. Flavorful, juicy, charred chicken with cool, crisp veggies and creamy yogurt and hummus sauces. Makes me happy just thinking about it!
This recipe for meatballs is quick and simple and can be used in many different dishes. I used half of this batch for meatball subs (recipe to come soon) and the other half will be used to make sweet and spicy Asian meatball bowls (recipe to come soon too).
They could also be used in soups, with pasta and tomato or veggie sauce, Mediterranean bowls or sandwiches, Swedish style with egg noodles and a brown gravy, or just with some teriyaki sauce and rice. That’s why I call them “wildcard.” Use your imagination. Make a batch, throw them in the freezer and you have a blank canvas for a meal.
We eat stiff, rubbery yellow blobs, or cover up the awful texture with huge amounts of cheese. The reality is that we don’t need to cook eggs into oblivion in order to remain safe while eating them, and eggs don’t need cheese in order to be delicious.
Whether you’re like me, living on the wild side and consuming under-cooked eggs, or not, I’m here with good news. Federal health code regulations for food service establishments require that egg products be cooked to 145° F before serving. You will be surprised at how soft eggs cooked to 145° F are.