Spaghetti and Parmesan Meatballs

Ingredients  
1/2 kg ground beef 
7 tbsp parmesan
1 tbsp coarse mustard
1 tbsp Tomato ketchup
1 medium egg
1/2 tsp nutmeg
2 (400 grms) cans diced tomatoes
small can tomato paste
2 tsp brown sugar
1 tbsp dried basil
1 tbsp dried parsley
2 large garlic cloves
1/2 red bell pepper
1 large onion
butter or oil
Salt & Black Pepper to taste

Method
1. Add an egg, salt, pepper, coarse mustard and ketchup to 1/2 kg ground beef.
2. Top with the parmesan. Don’t use the expensive stuff for this, just grab the Kraft type of parmesan.
3. Mix it all up and form into small balls with your hands.
4. Heat butter or oil and brown the meatballs. Then remove them from the pan.
5. Add the onion, bell pepper and garlic to the pan and cook over low heat for about 4 minutes.
6. Add a small can of tomato paste to the vegetables and cook for a minute to sweeten the paste.  
7. Add the two cans diced tomatoes, 1/3 can of water, a good pinch of black pepper, a tsp salt (you can add more later), 1 tbsp dried basil and 1 tbsp dried parsley. Or use oregano or sage if that’s what you prefer.  
8. Add the meatballs to the sauce. I really curse the yellowish light over my stove.
9. Add 2 tsp brown sugar. 
10. Pop the lid on and simmer the sauce, over low heat, for 20 minutes. Take the lid off and simmer the sauce for another 20 minutes giving it a chance to cook down a little. Check the seasoning.
11. Boil the pasta in salted water to the directions on your package.  
12. Stir in two tbsp sour cream. 

Enjoy!

Black Bottom Cupcakes

Black Bottom Cupcakes has a dark and dense chocolate sponge, baked with a cheesecake centre, and frosted with cream cheese frosting.

Cream Cheese Mixture
225 g cream cheese, softened
1/2 cup sugar
1 small banana, pureed
1 egg
1 teaspoon vanilla
225 g semisweet chocolate chips

Chocolate Mixture
1 1/2 cups all purpose flour
1/3 cup cocoa
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 large bananas, pureed
1/3 cup oil
1 teaspoon vanilla

Method
- Preheat oven to 175 degrees.

For the cream cheese mixture:
1. Beat cream cheese and sugar until nice and fluffy.
2. Add banana, egg and vanilla and mix together until combined.
3. Stir in chocolate chips and set aside.

For the chocolate mixture:
4.Sift together flour, cocoa, sugar, soda and salt using a wire whisk.
5. Add bananas, oil and vanilla and mix together on low until combined.
6. Use a large scoop to fill cupcake liners with batter.
7. Repeat topping the cupcake batter with the cream cheese mixture.

- Bake for about 30 minutes or until done.
- Makes about 18 cupcakes.

BBQ Chicken with Cabbage & Pear Slaw

Ingredients 
  3 tbls light mayonnaise
  2 tbls cider vinegar
  2 tbls low-fat milk
  1 tsp sugar
  1/8 tsp celery seeds
  1/4 cup bottled barbecue sauce
  4 cup shredded red cabbage 
  3 cup shredded carrots 
  2 large pears, cored and cut in thin strips
  4 boneless skinless chicken breast halves (1 pounds)
  Salt & black pepper to taste

Method
1. Blend mayonnaise, milk, vinegar, sugar, 1/2 teaspoon of the salt, celery seeds and 1 tablespoon of the barbecue sauce.
2. In a bowl, mix cabbage, carrots and pears. Top with mayonnaise mixture
3. Toss to coat. Cover and refrigerate for at least 2 hours.
4. Heat oven to 450 degrees F. Place chicken breasts on a rack over a baking sheet. 
5. Remove 2 tablespoons barbecue sauce to a small bowl; brush each breast lightly with remaining barbecue sauce, then sprinkle with remaining 1/2 teaspoon salt and black pepper. 
6. Bake at 450 degrees F for 30 minutes or until internal temperature of chicken registers 155 degrees F on an instant-read thermometer. 
7. Remove from oven and spoon reserved barbecue sauce over chicken breasts. Serve with 1-1/2 cups slaw per person.

Mediterranean Chicken Salad Pitas

Ingredients
  1 cup plain whole-milk Greek yogurt 
  1/2 tsp ground cumin 
  1/4 tsp crushed red pepper 
  3 cups chopped cooked chicken 
  2 tbls lemon juice  
  1 cup chopped red bell pepper 
  1/2 cup chopped pitted green olives
  1/2 cup diced red onion 
  1/4 cup chopped fresh cilantro 
  15-ounce chickpeas (garbanzo beans), rinsed and drained (without Salt) 
  6 (6-inch) whole wheat pitas, cut in half 
  6 (1/8-inch-thick) slices tomato, cut in half 
  12 Bibb lettuce leaves 

Method
1. Combine first 4 ingredients in a small bowl
2. Set aside. Combine chicken and next 5 ingredients (through chickpeas) in a large bowl. 
3. Add yogurt mixture to chicken mixture
4. Toss gently to coat. 
5. Line each pita half with 1 lettuce leaf and 1 tomato piece
6. Add 1/2 cup chicken mixture to each pita half.

Grilled Chicken Pasta Salad

Ingredients

  1 kg thin-sliced chicken cutlets

  400 grm rotini

  2 tablespoons lemon juice

  1 medium-size red onion, halved and thinly sliced

  1 large sweet red pepper, cored, seeded and diced

  1 large green pepper, cored, seeded and diced

  2 scallions, trimmed and thinly sliced

  2 tablespoons minced fresh dill

  1 cup mayonnaise

  1/2 cup vinegar

  1/2 cup honey

  1 teaspoon prepared mustard

  1 teaspoon sugar

  1 teaspoon onion powder

  1 teaspoon dried parsley flakes

  1/2 cup canola oil

  Salt and Black Pepper to taste

Method

1. Cook pasta following package directions and make it drain.2. While pasta is cooking, heat grill pan or broiler. Sprinkle chicken with the lemon juice and grill or broil for about 2 minutes per side at 160 degrees F. Set aside and let cool.3. When cool, cut chicken into bite-size pieces and mix with cooled pasta in a large bowl. Add diced peppers, onion, scallions and dill.4. In a medium-size bowl, whisk mayonnaise, vinegar, honey, mustard, sugar, onion powder, parsley flakes, salt and black pepper. Gradually whisk in the oil.5. Pour mayonnaise mixture over the pasta and chicken and toss. Refrigerate until ready to serve.