Skip to main content

Dragon Balls


Yeah, a dinner other than noodles!  Table counterparts were wondering if the noodles were wrapping me into their tentacles and new limiting new dinner ideas. So many noodle options!  

With the success of Dragon Noodles and Green Beans and wanting a dinner with meat, Turkey Sriracha Meatballs were selected tonight.  Still a simple dinner as the rice cooks while the meatballs fry and everything is done in about 30 minutes but it is not noodle and sauce simple dinner.

Modifications Made:
Other than the decrease of 19oz turkey to 16oz, the recipe was followed as written.  

Scaled for Likability: Great
Let me get this straight, I am all for the removal of Freedom Units for the ease of Metric Units.  Don't even get me started on dry vs wet weight measurements!  Having a standard just makes sense.  It's not like there is not a standard measurement in place in the REST OF THE WORLD!!!  Literally, the rest of the world.  Nowhere else do freedom units exist.  If it was such a good thing, then maybe others would use it, right?

With that being said, recipes with odd amounts to "standard" freedom units makes cooking/baking difficult. Case in point 19oz of turkey?  Clearly not an freedom unit recipe as meat comes in pounds.  One pound tubes, one pound links, one pound packages.  What in the world am I gonna do with 13oz of left over ground turkey?  Yeah, no.  One pound.

Dragon Balls were even better than Dragon Noodles. Unlike Dragon Noodles, Dragon Balls has just enough sugar to be both sweet and spicy where as the Dragon Noodles were simply just spicy.  The extra sauce from the meatballs was ladled over the rice resulting in Dragon Rice.  Slightly sweet, very spicy, and so good.

Immediately upon eating these were deemed to be added to the T&T collection by the teen counterpart (score).  Therefore, the next time these are made (next week maybe) the meatballs will be doubled.  When served just as meatballs and rice, there were not enough meatballs leftover for lunch tomorrow for everyone.  Too bad table counterparts, you can have sandwiches, I am having Dragon Balls!

Popular posts from this blog

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup.  Well not canned soup since that section was still void of food, too.  Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup  are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender.  Green beans and corn tossed in, heat t

The Great Freeze 2021 Vegetable Broth

Good grief, this cold snap.  Every year I wish and wish for cold weather so this table can eat soups without melting.  Well this year winter came and came with a vengeance.  Two days below freezing with no water, no power, no internet/cell service.  It's the dark ages.  If you need more info just search for Texas Grid Failure 2021 .  Yes, this tragic affair has its own wiki page.  Good grief. Did you know that if temperatures drop below freezing for too long, refrigerators will not keep your cold stuff from freezing?  Well, they don't.  And with 17℉ temps, this tables fridge contents froze.  What to do with a fridge full of frozen fresh veggies? Veggie stock. No recipe was used, it was just all the veggies in the fridge (white and yellow onions, garlic, jalapeno, green onions, three roma tomatoes, celery, two russet potatoes, seven carrots, and a red and green bell pepper) salt and pepper, and enough water to just touch the top layer of veggies.  I did not want the veggies floa

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001.  Yikes, twenty years ago makes this paper print out old, no wait, that makes me old.  Eek.   Sadly, my current living quarters do not allow for cooking of this cheesecake.  In fact the last time this recipe has been made have been close to six or seven years.  That is just too long.  Too long.  Luckily, we are spending Spring Break at family with a real oven.  A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature.  If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix.  Excessive mixing creates air pockets resulting in split mi