Back to the Plan...and a recipe

     Last week was weird dinnerwise at the end of the week.  I made the dinner swap on Wednesday for Thursday.  That worked well.  Friday was a whole different story.  I had planned on Rogan Josh, but 1, there were leaves to get up before the snow coming on Saturday and 2, there was the concert at school.  DH went for a run and was going to quickly shower and then wanted to go out for dinner after the concert.  He thought it was starting at 6 pm.  I checked, but too late to start Rogan Josh for dinner, to find out that it started at 7.  I needed at least half an hour just to marinate the meat.  Not happening.  I switched gears and thanks to the Saffron Road World Cuisine Company, I was able to make Tikka Masala.  I chopped up fresh chicken, carrots, onions and some bell pepper, sauted the mixture, added the sauce and continued simmering. At the end of prep, I decided it was not enough gravy for DH, so I added 1 cup of plain yogurt to the sauce, being careful not to boil the mixture so it won't separate.  The rice in the rice cooker took longer than making the Tikka, so that was all we had to wait for.  Dinner was done in time and I was able to put away the leftovers (I know...the very thing I'm trying to avoid!) before we left for the concert.

Then last night, there was a basketball game that DH wanted to see, but he also wanted to meet friends for pizza.  So much for the bonus dinners.  Well, that means more lunch.  The snow got in the way of our friends meeting us, but we went anyway, bought a huge pizza so we'd have leftovers (mostly for Miss M) to bring home.

This week will be more normal I hope.

Tomorrow's recipe is a fan favorite, except for Miss K.  Curried Meatballs with rice has to be the most oft requested dinner when I ask.  I can't blame them, the meatballs are awesome and the rice can stand alone.

Curried Meatballs with Rice

1 lb. ground beef
1/2 c. dry bread crumbs
1/2 c. tomato sauce
1 1/2 t. curry powder
1/2 t. salt
2 T. oil
1/4 c. chopped onion
2 c. beef broth
1 c. rice
1/8 t. ginger

Mix well the beef, crumbs, sauce, curry and salt.  Shape heaping Tablespoonfuls into meatballs.  In a skillet, turning occasionally, brown the meatballs in the oil.  Push them to one side; saute the onions about 5 minutes or until tender.  Stir in the broth, rice and ginger.  Roll the meatballs on top of the rice mixture.  Bring to a boil.  Cover, stirring occasionally, and simmer 15 minutes or until the rice is fluffy and the meatballs are done.  Serves 4.