Recipe For A Friend....
Sher, here's a special treat which has just you in mind. In fact, I ate it for for you since you couldn't be here.
I know you have a fondness....er....ah....weakness for meatballs, and you've been needing a little extra iron in your diet -- spinach seems to be a favored ingredient with that qualification.
Let's start with a salad, which is always nice.
[click on all images to enlarge]
A plate comes in handy. Alas, it's empty.
I spy something round. Could it be...?
It's a small plate, so it's not really a giant meatball. This means you can have 3 or 4, if you like.
The base is ground turkey, and has all the routine goodies: diced Vidalia onion, fresh crushed garlic, an egg or two, a splash of cream, some fresh breadcrumbs, fresh chopped oregano from the garden, salt and pepper, scads of coarsely chopped Italian parsley, a heaping spoonful or two of grated Pecorino Romano cheese, and your choice of lots and lots of spinach. I was crunched for time, the store's "fresh" looked anything but, so I used the frozen, chopped leaf spinach, which I then defrosted in the microwave, then squeezed out the liquid. [I suppose you could drink it, or save it for soup.]
You know the rest of this, I'm sure. Brown them in EVOO, remove to plate [not fully cooked yet so resist the temptation to taste. Use the drippings to make the sauce of your dreams, mine has buckets of chopped garlic and mushrooms [optional] lightly sauteed, crushed tomatoes [fresh or canned], salt and pepper, cover and letter simmer for about 1 hour stirring frequently.
Return the meatballs to finish cooking for the last twenty minutes covered at a gently bubbling simmer. Start pasta now, and when you put it in the water, stir in coarsely chopped, fresh basil -- about two handfuls or MORE -- into your sauce to wilt and finish off this simple treasure of tomatoes, garlic and basil. Does it get any better?
More cheese on top when you serve, and now....you get to taste.
Healthy eating, my friend. Feel better sooner than soon.
PS: I miss Upsie and Taboo, don't you?
I know you have a fondness....er....ah....weakness for meatballs, and you've been needing a little extra iron in your diet -- spinach seems to be a favored ingredient with that qualification.
Let's start with a salad, which is always nice.
[click on all images to enlarge]
A plate comes in handy. Alas, it's empty.
I spy something round. Could it be...?
It's a small plate, so it's not really a giant meatball. This means you can have 3 or 4, if you like.
The base is ground turkey, and has all the routine goodies: diced Vidalia onion, fresh crushed garlic, an egg or two, a splash of cream, some fresh breadcrumbs, fresh chopped oregano from the garden, salt and pepper, scads of coarsely chopped Italian parsley, a heaping spoonful or two of grated Pecorino Romano cheese, and your choice of lots and lots of spinach. I was crunched for time, the store's "fresh" looked anything but, so I used the frozen, chopped leaf spinach, which I then defrosted in the microwave, then squeezed out the liquid. [I suppose you could drink it, or save it for soup.]You know the rest of this, I'm sure. Brown them in EVOO, remove to plate [not fully cooked yet so resist the temptation to taste. Use the drippings to make the sauce of your dreams, mine has buckets of chopped garlic and mushrooms [optional] lightly sauteed, crushed tomatoes [fresh or canned], salt and pepper, cover and letter simmer for about 1 hour stirring frequently.
Return the meatballs to finish cooking for the last twenty minutes covered at a gently bubbling simmer. Start pasta now, and when you put it in the water, stir in coarsely chopped, fresh basil -- about two handfuls or MORE -- into your sauce to wilt and finish off this simple treasure of tomatoes, garlic and basil. Does it get any better?
More cheese on top when you serve, and now....you get to taste.Healthy eating, my friend. Feel better sooner than soon.
PS: I miss Upsie and Taboo, don't you?
Labels: blogging, food, friends, fun, furrever friends, sher, Taboo
posted by whaleshaman @ 10:23 PM
4 comments
