Menu Wednesday #16 - Meatball Subs

Last week, when I should have been posting Menu Wednesday, I was making the Barefoot Contessa's Meatballs & Spaghetti for Barefoot Bloggers and they were de-li-cious. The recipe made so many big wonderful meatballs that I hadn't finished my first bite before I knew some of the extras would end up in meatball subs. And, I thought, what a perfect menu for this time of year! So here it is -- finally! -- the menu I owed you last Wednesday. When you try it, you'll know it was worth the wait!

MEATBALL SUBS
adapted from Barefoot Contessa Family Style Cookbook
For the meatballs:
1 lb. ground pork
1 lb. very lean ground beef
1 c. fresh white bread crumbs
1/4 c. dry bread crumbs
1/4 tsp. Italian herb blend
2 tbsp. chopped fresh flat-leaf parsley
1/2 c. Kraft shredded Parmesan cheese
2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 tsp. ground nutmeg
1 extra-large egg, beaten
Olive oil

For the sauce:
1 tbsp. good olive oil
1 c. chopped yellow onion (1 onion)
1 1/2 tsp. minced garlic
1/2 c. good red wine (I used a Merlot)
1 (28-oz.) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tbsp. chopped fresh flat-leaf parsley
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper

For the sandwiches:
8 sub rolls
16 provolone or mozzarella cheese slices

Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 c. warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-in. meatballs. You will have 14 to 16 meatballs.

Pour equal amounts of vegetable oil and olive oil into a large (12-in.) skillet to a depth of 1/4-in. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.

For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 mins. Add the garlic and cook for 1 more min. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 mins. Stir in the tomatoes, parsley, salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 mins., until the meatballs are cooked through. Slice sub rolls open, but do not separate into two pieces. Warm rolls in a 350-degree oven. Place a slice of cheese inside the roll, spoon in meatballs and sauce and serve immediately.

Serves 8-10 subs. Freeze some to use for spaghetti and meatballs or sandwiches later, if you don't use them all at once.

LEMON GARLIC VINAIGRETTE SALAD
1⁄2 c. extra virgin olive oil
1⁄2 tsp. Dijon mustard
1 clove garlic minced
1 tsp kosher salt
1/8-tsp. fresh ground pepper
Choice of mixed green lettuces

Combine the olive oil, garlic and lemon juice. Slowly add the olive oil whisking vigorously. Add the salt and pepper to suit your taste. Just before serving your dinner, toss a small amount of the vinaigrette with the lettuces.

LEMON ICEBOX CUPCAKES
1 box vanilla wafers
cupcake papers
1 6-oz. can frozen lemonade concentrate, thawed
1 can sweetened condensed milk (Eagle Brand)
1 small carton Cool Whip

Place cupcake papers in muffin pans. Place one vanilla wafer in each cupcake paper. In a large bowl, combine thawed lemonade and sweetened condensed milk. Fold in Cool Whip. Spoon Cool Whip mixture over vanilla wafers. Freeze for several hours until firm. Serve frozen. Makes 12 cupcakes.

SHOPPING LIST for Menu Wednesday #16
Meatball Subs
Lemon Garlic Vinaigrette Salad
Lemon Icebox Cupcakes

Produce
1 bunch Italian flat-leaf parsley
1 yellow onion
4 cloves garlic
choice of lettuces for salad

Pantry
fresh white bread
1 pkg. (8) sub rolls
plain bread crumbs
Italian herb blend
kosher salt
freshly ground black pepper
whole nutmeg
olive oil
1 can (28-oz.) crushed tomatoes in puree
Dijon mustard
1 box vanilla wafers
1 pkg. cupcake papers
1 can sweetened condensed milk (Eagle Brand)

Meat
1 lb. ground pork
1 lb. very lean ground beef

Dairy
1 egg
16 slices provolone or mozzarella

Freezer
1 6-oz. can frozen lemonade concentrate
1 small carton Cool Whip

Spirits
1 bottle red wine

Menu Wednesday Lucky #13 - Italian Beef Sandwiches and Minestrone

This Wednesday is lucky Menu #13 and it's a big winner! Not only do we have delicious sandwiches . . . AND a fabulous soup . . . but ALSO a healthy wintertime salad too. The possibilities are there for several combo meals - soup and sandwich, soup and salad, sandwich and salad, or the soup, salad, sandwich trifecta!

And not only do we have three great combos, but they can all be prepared ahead of time, making them perfect for busy families, working moms or dads who cook, big family gatherings, pot lucks, or casual company dinners. I just love a dish or a menu that can multi-task!

I've used various recipes for Italian beef through the years, but this is my latest favorite. Different cuts of roast will work, although you may need to cut the meat into a couple of pieces to fit smaller slow cookers.

The bonus for making Italian Beef is having a pot full of savory juices and bits of meat left at the bottom that can be transformed into a hearty Italian Minestrone with the addition of some vegetables, beans and pasta. If you want to serve this with the Italian Beef sandwiches, just start a day ahead of time to cook the Italian Beef. Reserve some of the juices to pour over the sandwiches (they taste so good when they're a little sloppy) and use the rest of the juices, and a few bits of beef, for the soup base. With a big enough slow-cooker, you could even double the liquids and you'd have plenty left for a big pot of Minestrone.

The combination of oranges and fennel is classic for a winter salad. I add the cherries (or craisins, if you like) and nuts for a little sweetness and crunch. It is just so fresh and fruity - a perfect balance with heartier winter dishes, in my humble opinion. If you don't care for fennel, or can't find it in your market, there are still enough healthy components here to make it a worthy wintertime treat. Try the fennel and oranges together with the tart dressing for a match made in heaven.

SLOW-COOKER ITALIAN BEEF SANDWICHES
1 rump roast (3 – 4 lbs.)
10 garlic cloves, crushed
1 jar pepperoncini peppers with juice
1 can beer
32 oz. beef broth
Hoagie rolls
Additional pepperoncini for garnish

Brown the rump roast on all sides in a skillet and place in the slow-cooker. Add garlic cloves, pepperoncini peppers, beer, and beef broth. Cook on low for 6 - 8 hours, until the meat falls apart. Shred meat with a fork. To serve, spoon shredded beef onto toasted hoagie rolls. Serve with additional warm beef juices from the slow-cooker and more pepperoncini peppers. NOTE: Save any liquid and bits of beef to make Minestrone Soup – recipe below.

MINESTRONE SOUP FROM LEFTOVER ITALIAN BEEF
This is a great soup to make with leftover meats and vegetables, or whatever you have on hand. As with most great soups, there is no exact recipe, so this is merely a suggestion of ingredients I add to the Italian Beef broth left in the pot.

Italian Beef Broth leftover from sandwiches
Corn - canned, fresh or frozen
Beans - canned or pre-cooked
Tomatoes - canned, fresh or frozen
Spinach - chopped fresh or frozen
Onion - chopped
Potato - fresh or frozen, diced
Carrots - fresh or frozen, sliced
Spaghetti, cooked, broken in 2-in. pieces
Parmesan cheese, grated

Place Italian Beef Broth and any leftover shreds of beef in a large stockpot. Add vegetables and spaghetti to stock. Bring to boil and then reduce heat to simmer for 45 mins., or until potato is tender. Add Parmesan cheese about 5 minutes before serving. Soup may be thickened with mashed beans, mashed potatoes or pureed vegetables, if desired.

WINTER SALAD WITH ORANGES, FENNEL, DRIED CHERRIES & PECANS
big bunch mixed lettuces – iceberg, romaine, endive, etc.
1 bulb fresh fennel
2 oranges (use blood oranges when in season during late winter)
1/3 c. dried cherries
1/3 c. spiced or toasted pecans, chopped
1/4 c. red onion, very thinly sliced (optional)
1/3 c. good olive oil
1/3 c. good vinegar – balsamic, port wine, red wine, champagne, white wine, rice wine, etc.
sugar - optional
salt & pepper to taste

Wash, spin dry and chop lettuces. Slice or shave white part of fennel bulb in half from top to bottom. Place each half, flat-side down, and cut across to make very, very thin slices. Cut small slice off top and bottom of oranges. Cut from top to bottom to remove peel and white pith from oranges. The cut orange into segments - cutting close to the membrane on each side - leaving you with sliced crescent shaped segments with no membrane or peel. In a small bowl, mix olive oil and vinegar of your choice; season with salt and pepper to taste. Add just a pinch or two of sugar if salad dressing or fruits are too tart. Toss a small amount of dressing with chilled lettuces. Salad may be plated for individual servings or placed in a large bowl. For either serving style: place lettuce mix first and then arrange fennel slices, orange slices, cherries and toasted pecans over lettuce mix.

SHOPPING LIST for Menu Wednesday #13
Italian Beef Sandwiches
Italian Beef Soup
Winter Salad with Oranges, Fennel, Dried Cherries & Pecans

Produce
Garlic – 10 cloves or 1 bulb
Onion – 1 medium or 1 small bag frozen chopped
Potato – 2 fresh
Carrots – 3 or 4 or 1 small bag frozen
Spinach – fresh or 1 box frozen chopped
Lettuces – 8 c. mix of your choice (iceberg, romaine, leaf, endive, butterhead, etc.)
Fennel – 1 bulb
Oranges – 2
Red onion - 1

Pantry
Pepperoncini peppers – 1 jar (additional for garnish)
Beer – 1 can
Beef broth – 32 oz.
Beans – 1 can or dried (cook before adding to soup)
Corn – 1 can or 1 small bag frozen
Spaghetti – 1 box (only using partial box)
Dried cherries – 1/3 c.
Pecans – 1/3 c. whole
Olive oil
Vinegar – 1/3 c. (choice balsamic, red wine, champagne, etc.)
Sugar – 1 tsp.
Salt & Pepper

Bakery
Hoagie Rolls

Dairy
Parmesan Cheese - 1 c.

MENU WEDNESDAY #4

MENU #4 - This is a simple menu for busy weeknights or easy-going weekends. The soup is one of my favorites because it is so easy and so delicious. Grilled cheese sandwiches seem to be the perfect partner for soup. I like to pair two different cheeses on each sandwich for a really gooey flavorful mix. And once we got past soft white bread, which was our favorite as kids, we really like the possibilities of mixing something like pumpernickel with cheddar and Swiss when we want to live right on the edge. All this meal needs is an equally easy and delicious dessert like brownie and ice cream sundaes. And with a few resourceful additions, these sundaes can be just as much fun as the sandwiches for a little creative expression. Who says simple weeknight dinners have to be dull. This menu will be a favorite for everyone at your table, including the kids!

PAT’S EASY VEGETABLE BEEF SOUP
1 lb. lean ground beef
1 can tomato soup
1 can stewed tomatoes
1 can whole kernel corn
1 can cut green beans
1 can sliced new potatoes
1 can sliced carrots
1 8-oz. jar pearl onions
Salt
Pepper

Brown and drain ground beef. Add soup, tomatoes and liquid, and all cans of vegetables including liquid into pot. Heat over medium heat until hot; simmer 30 minutes and serve, or simmer on low longer if desired. Can also be made in a crock-pot by browning ground beef and adding to crock-pot with remaining ingredients; simmer for 4 to 6 hours on low. Makes 6 servings. Serve with crusty French or Italian bread, cornbread or grilled cheese sandwiches.
Note: This is a great soup for making extra and freezing to use later for an even quicker meal.

SUPER GRILLED CHEESE SANDWICHES
Sliced Bread – your choice of Whole Wheat, Multi-Grain, Rye, White, Pumpernickel, Raisin or Egg Bread
Sliced Cheese – your choice of Colby, Cheddar, Swiss, Muenster, Havarti, or Brie
Butter
Mayonnaise and/or Mustard – optional

Heat heavy skillet or griddle on medium heat for 2-3 minutes. Spread mayonnaise and or mustard on insides of both pieces of bread, if desired. Layer bread with one or two pieces of cheese, mix it up if you like! Top cheese with second slice of bread. Melt butter on heated griddle and place sandwiches on griddle. Heat until lightly browned and remove long enough to melt more butter on griddle. Carefully turn sandwiches over and return to griddle to brown second side. Remove sandwiches when second side is lightly browned and slice in half to serve.

OVER-THE-TOP BROWNIE ICE CREAM SUNDAES
1 batch of Brownies – homemade from your favorite recipe, prepared from mix or purchased from the bakery
1/2 gallon of Ice Cream – vanilla, chocolate, mint chocolate chip, coffee, strawberry, orange sherbet, or your favorite flavor
Syrup, Fruit Topping, or Liqueur – choose your favorite such as chocolate, hot fudge, caramel, strawberries, raspberries, bananas, Kahlua, Amaretto, Bailey's Irish Cream
Whipped Cream, Nuts, Marshmallows, M&M’s, Cherry, etc.

Place one brownie in each bowl or stemmed glass. Top with a scoop of your favorite ice cream. Add the toppings of your choice and serve. Try different combinations to make dessert a special treat. My favorite is brownie, vanilla ice cream, raspberries and a splash of amaretto – delicious!

SHOPPING LIST for Menu #4
Pat's Easy Vegetable Beef Soup
Super Grilled Cheese Sandwiches
Over-The-Top Brownie Ice Cream Sundaes

Produce
Fruit for ice cream toppings - your choice of strawberries, raspberries, bananas, etc.

Pantry Staples
Salt
Pepper
Sliced Bread - 1+ loaves of your choice
Mayonnaise - optional for sandwiches
Mustard - optional for sandwiches
Ice Cream Toppings - your choice of chocolate, caramel, hot fudge, whipped cream, marshmallows, M&M's, cherries, nuts, etc.

Packaged Goods
Tomato Soup - 1 can
Stewed Tomatoes - 1 can
Whole Kernel Corn - 1 can
Cut Green Beans - 1 can
Sliced New Potatoes - 1 can
Sliced Carrots - 1 can
Pearl Onions - 1 jar
Brownie Mix or Prepared Brownies

Meat
Ground Beef – 1 lb.

Frozen Foods
Ice Cream - 1/2 gallon each of desired flavors

Dairy
Sliced Cheeses - 2 slices per sandwich, your choice of varieties
Butter - 1 or two sticks

Specialty Food Market
Liqueurs - optional choice for ice cream toppings such as Kahlua, Amaretto, Bailey's Irish Cream