Welcome to the first installment of Katie's Kitchen! I'll be posting here about food, recipes, and general adventures from my kitchen to yours.
Tonight's dinner is thrown together by items on hand. I call this "Curry Meatballs over Zuchinni Noodles." Creative, I know.
Is one of your annoyances of the internet having to scroll through the process to the bottom of the page to find the recipe? Mine too!
*Note: I have food allergies. This recipe is dairy, egg, and gluten free. Swap out what works for you and your own desires/needs!
Curry Meatballs with Zucchini Noodles, by Katie (serves one)
Ground meat of your choosing (Are you vegan? Use whatever non-meat you want!)
I used pork and beef here.
Salt, pepper, curry seasoning (I used a Sweet Indian Curry)
*Feel free to add anything else you want to the meat! Tonight I just kept it simple with meat and spices.
Directions: Mash the meat and spices together to form balls. Bake at 350 degrees for about 20 minutes depending on the quality of your oven. Check to make sure they are cooked through before eating.
Half an avocado
4-8oz of bone or veggie broth (add liquid to your desired thickness)
Juice of half a lime (or whole per your preference)
salt & pepper
Miyokos cream cheese (or coconut milk)
Directions: Blend ingredients together. Don't have anything to blend with? Put ingredients in a sauce pan on medium/low heat and stir them together until creamy.
Veggies: Anything you want! I used:
Directions: place a Tbsp of olive or avocado oil in a pan and sautée the veggies to your liking.
Directions: spiralize the zucchini, add to the saucepan and sautée (you may need to add more oil)
Put it all together on your plate, slice up the other half of that avocado, pour the sauce on top of the noodles, add more spices to your tastes, and enjoy!