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Menu Plan for the week of Oct. 4, 2013:  Tuesday's Recipes

Meatball Paprikas over Pasta
Fried Butternut Squash

Cooking time:  30 minutes for menu      Cooking schedule: see below for instructions

      You can use ground turkey rather than beef.

Meatball Paprikas over Pasta                               Preparation and cooking time:  30 minutes
     A variation on the traditional Chicken Paprikas, this uses small, spicy meatballs.

The Meatballs
10oz (300gr) ground beef
2 tbs dried breadcrumbs
1 egg
1 tbs Dijon-style mustard
1/2 tsp garlic powder
1 tsp paprika
1 tsp chili powder
1 tsp cumin
1 tsp dried oregano
The Sauce
1 green bell pepper, small - medium
1 onion
2 cloves garlic
2 tsp paprika
1 tsp chili powder
1 tbs olive oil
1 can whole tomatoes, drained
1/2 cup Greek yogurt
1 1/4 cups pasta, bite-size

Cook pasta according to package directions. Drain
Meatballs: In medium bowl lightly beat the egg with a fork. Add remaining ingredients, except beef, and mix well. Add beef and mix well, (use your hands and knead like bread dough). Form into meatballs, about 1" (2.5cm) in diameter.
Sauce:  Clean pepper. Open and drain tomatoes, reserving juice. Roughly chop pepper, onion and tomatoes. Finely chop the garlic. In large skillet heat the oil over medium heat. Add the paprika, chili powder, and sauté for 1 - 2 minutes. Add the pepper, onion and garlic and sauté for 5 minutes.  Add the tomatoes and juices.
When simmering add the meatballs, being careful that they don't touch. Cover and continue to simmer until meatballs are done, stirring and turning the meatballs once or twice, about 15 minutes. Remove from hat and stir in yogurt. 
To serve: Put pasta in large serving bowl, spoon meatballs over and serve.

Fried Butternut Squash                                      Preparation and cooking time:   20 minutes
     Butternut squash, onions and sage, fried to a golden brown... A simple preparation for this savory fall vegetable.  Finish with a bit of fresh pepper and sea salt.  

12oz (360gr) butternut squash  2 - 3 cups small chunks
1 onion
10 - 12 fresh sage leaves  substitute 1 tbs dried
1 tsp paprika
2 tsp olive oil
2 tsp butter

Slice butternut squash, (.5", 1.25cm) then cut into bite-size cubes.  Roughly chop onions.  Heat butter and oil in a large, nonstick skillet over medium heat.  Add squash, onions and sauté 10 - 15 minutes, until squash is nicely browned.  Snip the sage leaves into large pieces if using fresh.  Sprinkle squash with sage, paprika and sauté 5 minutes longer.  Serve.

Note:  To clean butternut squash first peel it, using a potato/vegetable peeler.  If it's large (typically) cut it in half between the 'neck' and 'bowl' ends.  Then cut those in half the 'long' way.  Scoop the seeds out of the round end and discard.  I use the neck end for uniform pieces and the bowl end for soups and smaller pieces.

Cooking schedule: 30 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, medium bowl, pot and colander for pasta, 2 large skillets, 1 lid Put water on high heat for pasta Chop both onions Clean pepper, chop Open, drain tomatoes, reserve juices Chop tomatoes Mince garlic Sauté paprika, chili powder Add pepper, onion, garlic, sauté Mix ingredients for meatballs

Clean, cut butternut squash Add tomatoes, juices to skillet, simmer Make meatballs, add to skillet, cover, simmer Start to cook pasta Sauté onion, squash     Pause while everything cooks Turn the meatballs Stir / turn the squash       Wait some more Add sage to squash, sauté Drain pasta Remove meatballs, stir in yogurt Spoon meatballs over pasta Serve all

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By Katie Zeller

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