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Like most people, I suppose, we\u2019ve been cooking at home almost every night since last March. We don\u2019t feel comfortable going out to restaurants, and ordering in pizza has its limitations. Much of this time, I\u2019ve been the \u201cchef de la casa,\u201d trying to come up with different menus night after night. It\u2019s been a hoot, but we have survived.<\/p>\n
Most recently, I came up with a four-jar solution for dinner that seems worth passing on to other kitchen warriors trying to get by. It\u2019s easy, tasty, inexpensive, and might pass for something more impressive. I recently billed it to guests as a Sicilian recipe I\u2019d picked up in Honduras. I offer it for those of us conscripted into cooking by the ongoing crisis, certainly not to those of you out there who fancy yourselves \u201cchefs.\u201d<\/p>\n
Here it is:<\/p>\n
Mezzetta Family Co. Marinara Sauce – 1 24.5 oz. jar. In my opinion, this is the best off-the shelf marinara out there, and I\u2019ve tried a lot of them. This is the foundation ingredient for the recipe.<\/p>\n
Carando Italian Meatballs, Mozzarella, Traditional Italian or Spicy: one package (8 meatballs). Probably any brand of prepared meatballs would be fine; I prefer the traditional but have not yet tried the mozzarella ones.<\/p>\n
Artichoke hearts from a can or jar, chopped (about a handful)<\/p>\n
Roasted red peppers from a jar, chopped (a handful)<\/p>\n
Manzanilla olives, from a jar, chopped (a handful)<\/p>\n
Salt, pepper, and garlic powder to taste<\/p>\n
Put the meatballs in a foil-lined baking pan and bake at 375 degrees for 15 minutes, and then turn and bake for another 15-25 minutes on the other side. The internal temperature should be at least 165 degrees or more. I slice one open to check.<\/p>\n
Next empty one jar of Mezzetta marinara into large skillet, simmer, and add the chopped artichoke hearts, roasted red peppers, and olives. Stir occasionally.<\/p>\n
Finally, add the meatballs, and continue to simmer until ready.<\/p>\n
Add salt, pepper, and garlic powder to taste. You might prefer to mince fresh garlic instead of using powder.<\/p>\n
If you have guests, you might want to prepare this in advance, ditch the jars, and give it your own name. Serves two with plenty left for a couple of lunches.<\/p>\n
*Covid Rations<\/p>\n","protected":false},"excerpt":{"rendered":"
Like most people, I suppose, we\u2019ve been cooking at home almost every night since last March. We don\u2019t feel comfortable going out to restaurants, and ordering in pizza has its limitations. Much of this time, I\u2019ve been the \u201cchef de la casa,\u201d trying to come up with different menus night after night. It\u2019s been a…<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-494","post","type-post","status-publish","format-standard","hentry","category-by-robert-fischer"],"yoast_head":"\n