We moved to Sète almost 6 years ago, and into our current apartment over 3 years ago. But we're still (slowly, right?!?) moving in!
Just these last few weeks, we:
What next? And When?
The first time I made chicken meatballs, it was an act of desperation - I had tough chicken, and didn't know what else to do (here's how it started). I never thought I'd make it again, but it turned out to be a hit! It was messy to make, but once frozen, it made lunches and dinners a snap! I kept modifying it, and finally decided I had changed it so much, it had to be captured 🙂
It's now about half chicken and half veggies. Here's what the veggies look like...
Chicken Meatballs
In a food processor, "chop" very fine:
2 small onions
1 small zucchini
5-6 medium carrots
Double-handful of celery leaves
Move to a large bowl
Mince (chop in food processor) 5 chicken breasts (boneless, skinless) - best to do this in 2 batches.
Mix in:
1 large egg
1/4 cup breadcrumbs
1/2 teaspoon salt
Mix everything together - it will be a *huge* bowl
Form into small, slightly flattened meatballs, and freeze in a pan on layers of plastic wrap. Once frozen, transfer to a container to store.
For immediate consumption, pan-fry on high. When browned, flip and brown the other side.
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The Norwegian option: add ginger and nutmeg to some of the mixture. Serve with gravy and lingonberry jam (cranberry sauce will do in a pinch).
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This made 80 small meatballs, plus a few bigger ones 😉.
The really big ones can replace hamburger patties. Others are good in curry, stew, stir fry, spaghetti, wraps... It seems to work better to add the spices when cooking rather than when mixing.
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December 2022 supermarket max-pack price for chicken - 2.5kg for 30€ ($5.60/lb). Things are getting expensive!
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For a smaller batch, use:
1 small onion
1/2 to 1 small zucchini
1-2 medium carrots
small handful of celery leaves
2 chicken breasts (boneless, skinless)
1 egg
dash of salt
What's the best part of early winter in France? Why, the FOOD, of course! Building up to Christmas and the New Year, stores are *full* of interesting choices! There are complete aisles dedicated to foie gras, more for chocolates, another case full of giant birds! And the special whiskies and champagnes arrive! There's just no other time of year to fully appreciate the French specialities cooked at home.
Tonight being the Winter Solstice, we decided to go all out 😀
I found this pre-stuffed bird - different mushrooms, no lactose... I'm cooking it with carrots.
And! Asparagus (from Peru, just so we can celebrate ahead of Spring!)! Baked potatoes, and mushrooms on the side.
All accompanied by Champagne and Picpoul de Pinet 😋😋😋
(I tell a secret - we didn't get to the Picpoul this time)
Today is *cold!* As I was walking to my last English conversation workshop this afternoon, all bundled up, but still cold, I told myself that I would soon be in warmer weather!
Here's what today's temperatures are in a few select cities (Celsius of course)...
In my department (Hérault), we have a yellow warning this evening for snow and ice (but Sète usually isn't quite that cold).
After my workshop, the lovely Renate gave me a ride home, so I got to avoid the sprinkles and wind 😀.
I saw this* recipe by my e-friend, Francesco Strazzanti, and *had* to try it!
(https://youtu.be/YrwrYr5rJ8w)
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* as usual, I had to modify it just a bit 😒... I used 2 mandarins instead of the Sicilian orange, and a shallot instead of the red onion.
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