Food Challenge #2

My husband was not joking. He is giving me a weekly food challenge. I'm wondering if I should try and make a bad dish, and then he would stop the challenge...probably not. I know this is all out of fun. I guess we need to spice up our lives here and there, no pun intended!

One thing I do want to tell you about my cooking style is that I try and make things the easiest for me in the kitchen, for obvious reasons. So, you will notice that I use things (as much as possible) that require as little preparation needed. I know having fresh herbs and spices would taste better, but I prefer to use the dried versions. I love using the minced garlic in a jar. So much better for me! I'd rather sacrifice a little bit of taste instead of a little bit of my fingers. My family needs me...to continue cooking for them. Also, I try and cook with the healthiest choices I can. I use wheat breads, pastas, and brown rice as much as I can. I am not a professional chef, just a professional Mom trying to add variety to meals and life. If you choose to make any of my recipes, please do so...at your own risk.

This week's challenge: ground pork, sunflower seeds, grapes, bread. Here's what I made:

Fiery Pork Meatballs and Spicy Gravy, with Grape Salad


MEATBALLS:
1 tsp canola oil
1 lb ground pork
2 andouille sausage links, chopped
2 slices wheat bread, torn into small pieces
1 egg
2 tbsp dried minced onion
1 tbsp dried rosemary
2 tsp hot sauce
1 tsp salt
1 tsp black pepper
1 poblano pepper, chopped
1 tbsp olive oil
1 pkg wide egg noodles


GRAVY:
2 tbsp flour
2 cups beef broth
1 tsp curry powder
1/2 tsp cayenne pepper


SALAD:
1 head romaine lettuce, washed and chopped
1/4 cup shelled sunflower seeds
1 cup red and green seedless grapes, halved
1 tomato, cut into wedges
1 cucumber, peeled and sliced
2 green onions, thinly sliced
1/4 cup gorgonzola cheese, crumbled
1/4 cup red wine vinegar
1/4 cup olive oil
1 tsp lemon juice
1 tsp dried italian seasoning




Heat oven to 350 degrees.
Heat canola oil in a small skillet to medium heat. Add poblano pepper and cook until tender, about 5 minutes.
In a large pot, boil 2-3 qts water. Season water with salt and add egg noodles. Cook until al dente, about 10 minutes.
In a large mixing bowl add poblano pepper, ground pork, andouille sausage, bread, egg, onion, rosemary, hot sauce, salt and pepper. Mix well and form into small meatballs.
Heat olive oil in a large nonstick skillet to medium high heat. Add meatballs and cook until browned on both sides, about 4 minutes each side. Move to a baking sheet and finish cooking in oven, about 15 minutes.


Add flour to skillet drippings and mix well. Stir for about 2 minutes. Gradually add beef broth until mixture becomes gravy-like consistency. Add curry and cayenne. Season with salt and pepper.


In a large salad bowl, mix romaine, sunflower seeds, grapes, tomatoes, cucumbers, green onions and gorgonzola.
In a small mixing bowl, mix red wine vinegar, olive oil, lemon juice, italian seasoning until emulsified. Season with salt and pepper. Add to salad to toss lightly to coat.


Serve meatballs and gravy over wide egg noodle pasta.
Enjoy!