Recipes for Week of Apr. 11-17, 2010

Since I love all things BBQ, I chose the following recipes:

Meatballs with Root Beer BBQ Sauce  (pg 164)

1 1/4 pounds lean ground beef
2 tsp salt-free garlic-and-herb-seasoning
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 Tblsp olive oil

Root Beer BBQ Sauce

One 15-ounce can tomato sauce
One 12-ounce can or bottle root beer
2 Tblsp cider vinegar
2 Tblsp reduced-sodium soy sauce
1 Tblsp Worcestershire sauce
2 tsp chili powder
1 1/2 tsp ground cumin
1 tsp dry mustard
Dash of hot sauce

1.  In a large bowl, combine the beef, garlic-and-herb seasoning, salt, and pepper.  Mix well and shape into 16 to 20 meatballs, each 2 to 3 inches in diameter.

2. Heat the oil in a large skillet over medium-high heat.  Add the meatballs and cook until browned on all sides, about 5 minutes.

3. In a medium bowl, whisk together the sauce ingredients, then add to the meatballs and bring to a simmer.  Reduce the heat to medium-low and continue to simmer until the meatballs are cooked through, about 5 minutes.

Green Beans with Pineapple Vinaigrette  (pg 243)

4 cups green beans, ends trimmed
2 medium shallots, minced
One 8-ounce can pineapple tidbits or chunks in juice, drained and
                                     juice reserved
1 Tblsp olive oil
1/2 tsp Dijon mustard
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp freshly ground black pepper

1. Place the green beans in a colander set over simmering water, cover, and steam until crisp-tender, about 5 minutes (or steam in the microwave in a shallow dish with 1 Tblsp water, covered with plastic wrap or a paper towel, on HIGH for 2-3 minutes).

2. Transfer the beans to a large bowl, add the shallots and pineapple, and toss to combine.

3. In a small bowl, whisk together the reserved pineapple juice, oil, mustard, onion powder, salt, and pepper.  Pour over the beans, toss to combine, and serve.