MEET THE DILs
Jessica Coulter
Jessica lives in New York City with her Husband and Dog. When she isn't writing for this here blog, she's a copywriter at an ad agency in Manhattan.
3000 MILES AWAY...
Marites Cristobal Coulter
Marites lives in Los Angeles with her husband. When she's not dabbling as a self-proclaimed domestic wannabe, she's working in PR.
- BEVERAGES
- BREADS
- BREAKFAST/BRUNCH
- DESSERTS
- FRUIT
MEET THE MIL
Pat Tippett
MIL is a chef and food stylist in Portland, OR. For many years she owned Flaming Carrot Catering, pdx's favorite eco-conscience catering company. She takes her passion for art, travel and cuisine back to the kitchen and studio and delicious things happen.
She's currently focusing her talents on food styling and on-site chef services for film scenes and group gatherings (hey tweens - she did the food styling on the twilight movie!). Oh, and writes MIL Missions for this little blog.
Cooking with us? Let us feature a photo of you and your hard work. Email it to 3000milestildinner@gmail.com
3000 miles 'til dinner. |
♥WHEN YOUR MIL (mother-in-law) IS A CHEF, YOU EITHER GET NERVOUS OR GET COOKING.♥
----------------------------------------------- Two busy DILs living on two different coasts getting long-distance cooking lessons from their MIL. |
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recipe
2
notes MIL MISSION #10: EAST INDIAN-style KOFTAExcellent One Bowl Dinner with Saffron Coconut Rice and Raita (recipe below)
Prep time: 20 minutes
Oven temp: 350 degrees
Baking time: 15-20 minutes
Serving: 4-6
♥PANTRY, FRIDGE, MARKET♥♥
2# ground lamb, beef, turkey or chicken
1 medium yellow onion, peeled and quartered
1/2 bunch cilantro, washed thoroughly (discard heavy stems)
4 large garlic cloves, peeled
2” piece fresh ginger, peeled & cut into several pieces
1 T. lemon or lime juice
2 large eggs
3/4 panko or fresh breadcrumbs (1/2 C dried breadcrumbs)
1/4 C. milk
1 t. ground black pepper
1 medium serranos pepper (or 1 t. dried red pepper flakes)
2 t. sea salt
Spices
1 T. garam marsala
1 T. ground coriander
1 T. ground cumin
1 1/2 t. tumeric
Prep - food processor
In food processor, pulse onion, ginger and garlic 4 to 5 times. Cut cilantro “in half” and add to processor bowl, pulsing until all veg is fine diced.
In a large bowl, mix together: meat or poultry with veg mix, bread crumbs, milk, spices, salt, pepper, chili, lemon juice and egg. Using your hands (great time to have rubber cooking cloves) or large spoon, mix ingredients well.
Lightly oil a baking pan .Shape mix into 1” (or larger) meatballs and place in pan, single layer, leaving just a little space between each. NOTE: chicken and turkey are “stickier” and a little harder to handle. The colder the mixture, the easier to shape meat balls.
Bake
Baking time will depend on the size of the meatballs
Serving
Garnish with some the cilantro you have left over. Serve hot with Raita. Delicious with Chutney, if you have some in the fridge.
♥RAITA - cucumber and yogurt
1 1/2 C. plain yogurt
1 medium cucumber, peeled, seeded and coarse grated
*if you use an English cucumber, no need to discard seeds
*pinch sea salt
Mix together and served room temperature or chilled.
♥ Helpful Hints♥ consider substituting
*no cilantro? try fresh parsley or just leave out of recipe
*any onions are fine
*raw meat/poultry Kofta can be frozen; no need to shape until you are ready to bake them, just put mix in a zip lock
*baked Kofta can be frozen.
(MIL post)
