I don’t feel like writing a whole big blog tonight.
Would you be cool if I just list the food and give you some recipes?
Dinner tonight: Turkey meatballs with garlic confit pasta, mashed sweet potatoes and a side of (glorious) roasted vegetables.
Roasted Vegetables by Me
1/2 head of Cabbage, sliced in wedges
1 Red Onion, sliced in wedges
1/2 head of Cauliflower, in bite sized pieces
1-2 Tablespoons Olive Oil
Salt and Pepper to taste
1- Heat oven to 450º.
2- Spread prepped veggies out on a baking sheet or two. Drizzle oil over the top and mix to coat.
3- Whack in the pan for about 30 minutes, shaking and spinning the baking sheet every 10 minutes or so.
4- When the veg looks crispy and smells good, it’s done. Withdraw thine pans and season with a little s & p.
5- Scrape into a bowl and serve…or be totally lazy, like I was tonight, and serve it straight from the baking sheet at the table. *grin*
Mashed Sweet Potatoes by Moi
3 large Sweet Potatoes, peeled
Ungodly amounts of Margarine (Really about 3 Tablespoons)
1- Prick your potatoes and toss them in the microwave for about 5 minutes.
2- Cube the potatoes and toss them in a pot of water. Bring to a boil and cover with a lid. Let it bubble away until the potatoes are soft (you can pierce easily with a knife) – about 10 minutes, depending how large you cut your cubes.
3- Drain and mash with large chunks of butter or margarine. Add a little salt and pepper, then a little more butter/margarine. Enjoy!
Turkey Meatballs and Garlic Confit Pasta adapted from America’s Test Kitchen
2 slices White Bread
1/3 cup Water or Broth
1 lb. of Ground Turkey
1 Egg Yolk
2 Tablespoons Fresh Parsley, chopped
1 clove of Garlic, minced
Salt and Pepper
Olive Oil and Baking spray (Pam)
Pasta, cooked according to the box (Tonight we used Penne. WooHoo!)
1-2 Tablespoons of Garlic Confit (If you don’t have, use good olive oil instead. Perhaps add in some garlic too).
1- Oven to 350º. Line your baking sheet with either aluminum foil or parchment paper. Drizzle pan with a little olive oil to help the meatballs brown.
2- Make a panade outta the bread and water. THIS MEANS you tear the bread into little bits, add in the liquid and mash it together with a fork to make a paste.
3- In a large mixing bowl you add everything else and gently mix in. You don’t want to over handle the meat, it’ll get tough if you do.
4- With wet hands, mound and roll about 3 Tablespoons of your meat mix and lay out on your baking sheet. Shpritz each little meat nugget with some Pam so they get all browned and crispy in the oven.
5- Whack the pan in the oven and set the timer for 20 minutes. When it dings, come back and spin the pan to help the browning. Keep an eye on your meatballs. They might take 5 more minutes, they might need another 20. As much as I’d love a way to see if they’re done from the outside, I’m afraid you’ll just be forced to cut one open and see how it’s cooking (i.e. taste it).
6- If you haven’t already made your pasta, now’s the time it should start boiling away on your stove.
7- When the meatballs are all done and the pasta is drained, toss the pasta with a Tablespoon or two of the Garlic Confit, then top with your happy little meatballs.
End results: No leftovers. PLUS – the babies loved the meatballs and insisted on feeding themselves mashed sweet potatoes!