Our neighborhood fire department held its annual open house yesterday, and C and A had a blast running around to the various events, climbing in and out of a number of different fire and rescue trucks, and enjoying the free hot dogs and stickers. However, fall is definitely on its way. The temperature never rose above 55 degrees, and with a light drizzle in the air on occasion, we were cold and damp when we got home. I wanted to make something quick but warming from the inside out. This recipe, from Wegmans' monthly Menu magazine, gave us a delicious soup in about half an hour. And with meatballs as the main ingredient, the kids were thrilled and gobbled it up!
You need:
1 large egg
1/2 lb. ground beef
1/4 c. chopped fresh parsley
2 tbsp. bread crumbs
2 tbsp. olive oil
1 c. mirepoix (1/3 c. chopped - each - carrots, celery, onions)
32 oz. chicken stock
3 c. fresh chopped escarole, cleaned well
1/2 c. acini di pepe pasta
salt and pepper to taste
Parmesan cheese for serving
In a small bowl, beat an egg slightly. Add ground beef, parsley, and bread crumbs. Mix well with hands. Form into small meatballs, using about 1 tsp. beef mixture per ball. Brown on all sides in the oil in a medium-sized dutch oven on medium heat. Remove and set aside. Drain off all but 1 tbsp. drippings. Add to the pot the mirepoix and reduce heat to medium-low and cook, covered, for 6-8 minutes. Return meatballs to the pan and add the stock. Bring to a boil on high heat. Reduce to medium and cook for 5 minutes. Add escarole and return to a simmer. Add pasta and simmer for an additional 5 minutes until tender. Season to taste with salt and pepper and garnish each serving with grated Parmesan.
Inspired from Menu magazine
Monday, October 8, 2012
Tuesday, October 2, 2012
Fiesta Taco Salad
Tuesdays have become a dinner conundrum. A doesn't get out of religious ed until 5:45, so we don't get back home until after 6. C and M are home alone, and they certainly need to eat before 6:15. As a result, I've had to get creative. What can I prepare at 3:30pm, right when I get home, that is portable enough for A and I to take on the road when we leave at 4:15 and that C and M can reheat around 5 for dinner. Tonight, we had the perfect solution. This recipe, from Kiwi Magazine, was featured in a section of quick and easy lunch recipes. However, because it can be eaten cold, it was perfect for traveling and for M to put together quickly while we're gone. It reminds me of our Taco Pie, which is always a huge hit!
You need:
1 c. frozen corn
1 lb. ground turkey
3/4 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. salt
1 head romaine lettuce, julienned
1 16 oz. can garbanzo beans, drained and rinsed
1 c. cherry or grape tomatoes, halved
1/2 c. plain yogurt
1/4 c. fresh cilantro
juice of one lime
salsa
tortilla chips
In a large skillet over medium heat, cook turkey until no longer pink, about 5 minutes. Add the spices, salt, corn, and beans. Cook for an additional 3 minutes and then transfer to a serving bowl. Cool completely before tossing with the lettuce and tomatoes. In a small bowl, combine the yogurt, cilantro, and lime juice. To serve, divide the turkey mixture among the plates, and top each with the yogurt mixture and a dollop of salsa. Serve with tortilla chips on the side.
You need:
1 c. frozen corn
1 lb. ground turkey
3/4 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. salt
1 head romaine lettuce, julienned
1 16 oz. can garbanzo beans, drained and rinsed
1 c. cherry or grape tomatoes, halved
1/2 c. plain yogurt
1/4 c. fresh cilantro
juice of one lime
salsa
tortilla chips
In a large skillet over medium heat, cook turkey until no longer pink, about 5 minutes. Add the spices, salt, corn, and beans. Cook for an additional 3 minutes and then transfer to a serving bowl. Cool completely before tossing with the lettuce and tomatoes. In a small bowl, combine the yogurt, cilantro, and lime juice. To serve, divide the turkey mixture among the plates, and top each with the yogurt mixture and a dollop of salsa. Serve with tortilla chips on the side.
White Pizza with Arugula, Parmesan, Lemon, and Ricotta
This was AMAZING. We are pizza lovers here. However, I've been looking to change up my pizzas, specifically, to steer away from a traditional red sauce and yet make it easy. This recipe, another Dinner: A Love Story inspiration, was ridiculously easy, very tasty, and fairly healthy. It also reheats very well, so I was able to bring some for lunch this week as well.
You need:
Olive oil, for greasing and brushing
1 ball of your favorite pizza dough (we used Wegmans Whole Wheat)
8 oz. sliced, fresh mozzarella
1 small bunch of arugula, washed well and roughly torn
1/2 c. Parmesan cheese
1/3 c. extra virgin olive oil
2 tbsp. lemon juice
2/3 c. fresh ricotta cheese
salt and pepper to taste
fresh oregano, washed and chopped
Preheat the oven to 500 degrees. Grease a 17 x 12 in rimmed baking sheet with oil. Drop the pizza dough into the center and press out to flatten the dough so it spreads as close as possible to the corners. Brush a thin, thin layer of olive oil on the dough. Cover the dough with the mozzarella cheese and bake for 15 minutes, until the crust is crispy and the cheese is bubbling. While the pizza bakes, toss the arugula, Parmesan, olive oil, lemon juice, salt, and pepper in a bowl. When the pizza is finished, let it cool for a couple of minutes and then top with the salad. Drop teaspoons of the ricotta on top and sprinkle with fresh oregano.
You need:
Olive oil, for greasing and brushing
1 ball of your favorite pizza dough (we used Wegmans Whole Wheat)
8 oz. sliced, fresh mozzarella
1 small bunch of arugula, washed well and roughly torn
1/2 c. Parmesan cheese
1/3 c. extra virgin olive oil
2 tbsp. lemon juice
2/3 c. fresh ricotta cheese
salt and pepper to taste
fresh oregano, washed and chopped
Preheat the oven to 500 degrees. Grease a 17 x 12 in rimmed baking sheet with oil. Drop the pizza dough into the center and press out to flatten the dough so it spreads as close as possible to the corners. Brush a thin, thin layer of olive oil on the dough. Cover the dough with the mozzarella cheese and bake for 15 minutes, until the crust is crispy and the cheese is bubbling. While the pizza bakes, toss the arugula, Parmesan, olive oil, lemon juice, salt, and pepper in a bowl. When the pizza is finished, let it cool for a couple of minutes and then top with the salad. Drop teaspoons of the ricotta on top and sprinkle with fresh oregano.
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