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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

 

Pork Meatball Stew


pork, stews

3/4 lb potatoes
3/4 lb carrots
1 tablespoon butter
1 cup onion, chopped fine
1 1/2 teaspoon garlic, minced
1 1/2 lb lean pork
1 tablespoon fresh ginger root,
1 chopped fine
2/3 cup fine soft bread crumbs
1 egg lightly beaten
3 tablespoon peanut oil
1 cup dry white wine
1 cup canned tomatoes
1 bay leaf
1/2 teaspoon thyme
1 cup frozen peas

1. Peel the potatoes and cut into 1-in. cubes There should be about 2 cups. Put the potatoes into a bowl of cold water. Trim and scrape the carrots, then cut into slices about the same size as the potatoes. There should be about 2 cups. 2. Heat the butter in a small skillet and add half the onion and 1/2 tsp garlic. Cook, stirring, until wilted. Tip into a bowl and add the pork, ginger, 1/2 c. bread crumbs and the egg. Blend well. 3. Have a small bowl of cold water ready. Divide the pork mixture into 24 portions and, using dampened fingers and palms, shape each into a ball. 4. Sprinkle the balls with the remaining bread crumbs and roll the balls to coat with the crumbs. Discard excess crumbs. 5. Heat the oil in a skillet large enough to hold the meatballs without crowding. Add the meatballs and cook, turning often to brown evenly, 2-3 min. 6. Scatter the remaining onions and garlic around the meatballs. Add the wine and bring to a boil. Add the tomatoes. Drain the potatoes and add to the skillet with the carrots and herbs. Cook 20 min. 7. Put the peas in a sieve and run briefly under hot water from the faucet. Add to the stew. Bring to a boil again, and discard the herbs. This dish: Ragout de boulettes porc