Wednesday, February 3, 2010

Heads Up

I snagged a copy of Stephanie O'Dea's book, Make It Fast, Cook It Slow from the library!
(Side note: there was a waitlist for it!) (Side note 2: I have learned from experience that checking nonfiction books, especially cookbooks, from the library is a great way to test them out before buying. However, I am a firm believer in supporting authors by buying their products when they are worth it.) (Side note 3: this book is going on my birthday wish list!)

Anyways, back to our regularly scheduled programming... there are a ton of recipes that I can't wait to try out. Unfortunately because it has a waitlist I can't renew the book and will have to return it far before I'm ready. Luckily, my birthday is coming up :-). But be on the lookout for some great recipes!

Tuesday, February 2, 2010

Skinny Meatballs

I made these meatballs for the 2nd time this weekend. I love this recipe - they are delicious and easy peasy!

Scrumptious Skinny Meatballs
(from cook yourself thin)Serves 4Calories per serving: 560
2 12-ounce to 14-ounce jars of your favorite marinara sauce
2 slices of your favorite sandwich bread
3/4 cup water
1/3 pound ground veal
1/3 pound ground pork
1/3 pound ground turkey
(OR just use 1 lb ground turkey)
1/2 cup grated Parmesan cheese, plus more for serving
1 large egg
1/2 small onion, finely minced
1/3 cup chopped parsley
2 tablespoons chopped basil
1 teaspoon oregano
1 teaspoon salt
1/4 teaspoon red pepper flakes
8 ounces whole-wheat spaghetti

1. Heat marinara sauce in a large, wide pot over medium heat. Cover to prevent splattering.

2. Remove crusts from bread, place bread in a medium bowl and pour water over. Let sit 10 minutes, and gently squeeze out excess liquid. Put bread in a large bowl; discard water.

3. Add all the ground meats, cheese, egg, onion, parsley, basil, oregano, salt and red pepper flakes to bowl with bread. Gently toss to combine, maintaining a light touch to keep air in the meatballs (don't squish the meat too much, or you'll end up with tough meatballs). Roll the meat mixture in your hands to create meatballs slightly larger than a golf ball.
4. Remove marinara sauce from heat to prevent splattering, and gently drop the meatballs in the warm sauce. Return tomato sauce to medium-low heat, bring to a simmer and cook, covered, until meatballs have cooked through, about 30 minutes.

5. Cook pasta according to package directions, toss with marinara sauce and top with meatballs.
Serves: 4
2 notes: I think my only complaint about this recipe is that it's too small. I doubled it this last time, because it makes for great leftovers and I was able to freeze some as well. Also, I use all ground turkey meat. That's how I've made it both times, so I can't compare, but I can tell you it's yummy!