I’ve been growing DELICIOUS Ultra Flavorful Thai Basil from my indoor Aero-garden and Fry’s just had buy one get one free on ground turkey so that is how this recipe got started. I also had leftover take out rice in my freezer so I thought it would be great as filler for my meatballs. I have to brag because these meatballs came out FORKING AWESOME! I gave my husband half a meatball to taste after I made them. He kept running in all day to eat more and couldn’t stop. This recipe should make around 4 servings for two but can’t say for sure.

Ingredients for around 8 servings

1 lb ground meat (I used 99% lean ground turkey breast…(different meats might give slightly different results)

1 Tablespoon (heaping) vegetable soup base (this is instead of salt…you get more flavor and less sodium)

1 cup fresh Thai Basil – chopped

4 Thai peppers – fine chopped

4 garlic cloves – ground to paste

2 Tablespoons Golden Mountain Soy Based Seasoning

1 Tablespoon dark brown sugar

2 Tablespoons fish sauce (I highly recommend Red Boat Brand)

2 small shallots – grated

2 eggs – lightly beaten

3 cups – packed – white or brown prepared rice – (I used leftover take out rice)

1 cup whole wheat Panko bread crumbs

non stick spray

Directions

Set oven to 350 degrees F. Spray baking sheets with non stick spray.

In a large mixing bowl mix together all the above ingredients – the ground meat, soup base, Thai Basil, garlic, Golden Mountain sauce, sugar, fish sauce, shallots, eggs, rice, and panko.

Use a small scoop or spoon and roll the meatballs and space them well one non stick sprayed baking sheets. When the meatballs are all set up on the pan they go on middle racks in the oven till cooked threw. Timing may differ. I got 39 meatballs and mine needed about 17 minutes in the oven.

I think these meatballs are amazing plain. Tonight I’m going to serve them in a chicken stock with spinach and some of the Thai Basil sauce I made on the side. I thought my sauce was too salty but using a small amount to flavor things is good. It’s only equal amounts of Golden Mountain Sauce, Fish Sauce, brown sugar, honey, one garlic clove, 1 Thai Chili and a few scallions.*****update I figured out a very good sauce since. 1 cup basil, 2 Thai Chilies, 2 garlic clove,1 Tablespoon Golden Mountain soy based sauce, 1 Tablespoon dark brown sugar, 1 large shallot, (optional or to taste up to 1 Tablespoon honey)

These are really FORKING AWESOME!

I don’t use a lot of bread and mini loaves stay better in my freezer. Here are delicious easy to make mini rye loaves. This makes 8 mini loaves so depending on your appetite this is somewhere between 8-16 servings.

Ingredients for 8 servings

2 cups + 2 Tablespoons bread flour + plus extra for kneading and resting the dough in

1 cup + 2 Tablespoons dark rye flour

2 Tablespoons dark brown sugar

1 Tablespoon (heaping slightly) kosher salt

1 package active dry yeast (2 1/4 teaspoon)

2 Tablespoons caraway seeds + plus extra to top loaves

1 1/2 cups warm water (to temperature recommend on yeast package)

1/4 cup canola oil

1/4 cup semolina flour or corn meal (this is for resting your dough balls on)

1 egg white – lightly beaten to brush loaves with two times each)

French Salt flakes (to finish loaves with)

caraway seeds (to finish loaves with)

Directions

In a large bowl add the sugar, yeast and water to the temperature recommended on your yeast package and mix. Wait about 30 minutes for a foam to appear so you know your yeast is active. Mix in the flours, salt, caraway seeds, and oil. Transfer this dough to a stand mixer and attach the dough hook. Do it at medium high for about 10 minutes and until dough pulls away from bowl. Knead it and make a dough ball. Set in in a large bowl with some flour to rest on. Cover with plastic wrap. Leave this on the counter for at least 4 hours.

Set oven to 425 degrees F.

Sprinkle parchment lined sheet pans with semolina flour or corn meal.

The dough get divided into eight pieces that you knead into balls. Give the balls room for rising on the sheet pan(s). If desired slash each dough ball the three slashes across the top. Paint each dough ball two times with the egg white. Sprinkle each dough ball with salt and caraway. seeds. They go in the oven for about 15 minutes or until cooked.

Enjoy!

No story here. Well not really. I almost always have a cabbage around and I almost always have carrots around. I’ve learned that vegetables always taste even better if you whip up some sort of vinaigrette for them. I learned that carrots tossed in a spiced sauce and then roasted come out amazing too. So I always have many southwest style ingredients at home and this is how it came out. I don’t mean to brag but this really did come out amazing!!!!! Actually FORKING AMAZING! This will make around 6-8 smaller side servings. My idea of serving size may differ from your idea of serving size. This comes out really super great so maybe you will get even less servings.

Ingredients for around 6 servings

2 whole pickled jalapeño peppers – chopped (I recommend my home made jalapeño pickle recipe found here on www.TheForkingTruth.com ) (Vinaigrette )

1/4 cup scallions – chopped (vinaigrette )

3 garlic cloves – ground to paste (vinaigrette )

1/2 cup canola oil (vinaigrette )

1/4 cup apple cider vinegar (vinaigrette )

1 orange – just the fresh squeezed juice (vinaigrette )

1 lime – just the fresh squeezed juice (vinaigrette )

1/2 teaspoon sea salt (vinaigrette )

1/4 teaspoon smoked paprika (vinaigrette )

1/4 teaspoon cayenne (vinaigrette)

1 teaspoon honey (vinaigrette )

1/4 teaspoon ground black pepper (vinaigrette)

1 cup fresh cilantro (leaves and tender stems) – chopped (vinaigrette )

1 lb carrots – peeled – cut into chunks – most no lunger than an inch

1 Tablespoon extra virgin olive oil

2 teaspoons sea salt

1 teaspoon chili powder

1 teaspoon dried oregano

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon ground annatto (also called achiote)

1/4 teaspoon fennel seeds

1/4 teaspoon ground mustard

1/4 teaspoon sweet paprika 1/4 teaspoon granulated garlic

1 Tablespoon apple cider vinegar

4 Tablespoons jalapeno cilantro vinaigrette

1 small cabbage – remove core – rough cut one inch cubes

1/4 cup extra virgin olive oil

1/2 cup fine shredded cotija cheese

1/3 cup pomegranate seeds

1/4 cup fresh cilantro – chopped

Directions

Set your oven to 450 degrees F.

Make the vinaigrette. The first thirteen ingredients get blended together. (pickled jalapeños, scallions, garlic cloves, canola oil, 1/4 cup apple cider vinegar, orange juice, lime juice, 1/2 teaspoon sea salt, smoked paprika, cayenne, 1 teaspoon honey, black pepper and one cup of fresh cilantro. After blended put to the side. (4 Tablespoons get removed to go on carrots latter)

Your cauliflower gets spread out in a single layer on baking sheet(s) Spray or drizzle with olive oil.

In a medium sized mixing bowl add the remaining 1 Tablespoon olive oil, 2 teaspoons sea salt, chili powder, oregano, ground cumin, ground coriander, ground annatto, fennel seeds, ground mustard, sweet paprika, granulated garlic, 1 Tablespoon apple cider vinegar, 4 Tablespoons jalapeño cilantro vinaigrette. Mix well and add carrots and mix well. Add to a baking sheet in a single layer.

Put the carrots on the middle rack of the oven and the cabbage just below the carrots. Cook till the carrots are soft and the cabbage has crisp dark ends. (In my oven this took 20 minutes but as we all know ovens do differ)

The vegetables go either in a dish or a bowl and drizzle the remaining jalapeño cilantro vinaigrette all oven the vegetables. Add the cotija cheese, fresh cilantro and pomegranate seeds.

Enjoy!

Forking Delicious!