Butternut and Leek Minestra & Sweet and Sour Meatballs
Butternut and Leek Minestra, Whole Wheat Batard, Red Oakleaf Salad
Heat the soup.
Warm the bread.
Dress the salad.
Sweet and Sour Meatballs w. Braised Cabbage and Roasted Red Peppers over Brown Rice
Heat the rice in a sauté pan with a little oil. Add a dash of water and cover with a lid. Steam through. Alternately heat in a microwave.
Heat the sauce in a large sauce pan, folding in the vegetables. Gently push the meatballs down into the sauce and allow the whole thig to simmer about 5 minutes. Serve all together over the rice.
Heat the sauce and vegetables together. Simmer 2-3 minutes.
Take the jar of paneer cheese crumbles and turn it out into a dish. Make golf ball sized, um, balls from the mix. Compress them firmly in your palm. Next gently flatten the balls into disks about 2" in diameter and 3/4" thick. Reserve.
Heat a little oil in a well seasoned or non stick pan over medium to medium low heat. When hot add the disks and pan fry. Brown well on the first side, 2-3 minutes. Flip using a spatula and brown the other side. Manage your heat to brown well but to not burn the patties. If they won't brown, turn the heat up. I usually start on medium and turn the heat down as needed.
Serve the sauce over the rice and the paneer patties over the sauce.