Turkey Meatballs

Turkey Meatballs

Just because you are trying to eat better for the New Year, doesn't mean you have to give up on flavor and essential winter comfort foods.  I made these turkey meatballs (my first time ever) back in October when my parents came for a weekend visit and I wanted to make a meal that everyone could enjoy.  I also made tuna "meat" balls, which were incredible, but only managed to take one photo before they got devoured, so I'll have to make them again before I can share the recipe.  My dad loves to have some meat with his meals, and my mom is a pescatarian (mostly vegetarian, but eats fish), so the two recipes, along with pasta which is my daughter's favorite were a perfect meal for the six of us.  I actually made these meatballs ahead of time and froze them, so that when they came to visit I just had to heat them up in the oven. They technically are your basic meatball recipe, with the exception of using almond flour instead of breadcrumbs, and a combination of plain ground turkey and spicy (or sweet) turkey sausage.  Just make sure to get a brand of sausage with minimal ingredients and preservatives.  The result is a perfectly seasoned, moist, and satisfying addition to any pasta meal, or as shown below, as a sandwich filling, or mixed into a soup.

Buon Appetito!

One week ago today I was in Sorrento, Italy, celebrating my 10th wedding anniversary with the love of my life.  It was the vacation of a lifetime, a dream of ours since we first got married and couldn't afford a honeymoon.  Not a moment went by during our trip when we didn't acknowledge and appreciate how incredibly lucky we were to be able to visit such an amazing country, experience their culture, and do it all while knowing that our children where being lovingly taken care of by my parents.  It was an unforgettable experience, and although I had already been to Italy three times (my husband had not, and the last time I went was in 2003), I had never gone with someone I loved, and had the freedom to see, taste and experience so much.

As expected, the most striking thing about Italy, along with the incredible ancient architecture, is the food. I don't know if it is something in the water, the soil or the air, but everything, and I mean EVERYTHING, tastes so much better.  It's honestly on a different level than anything I could ever imagine cooking myself or ordering in a fancy restaurant on this side of the Atlantic.  From the indescribable bread, the creamy and pungent cheeses, to the cured meats (which I actually did try this time), everything is better.  The pasta is perfect, usually freshly made and perfectly al dente, the wine tastes like magic, and if you have never tried Italian canned tuna in extra virgin olive oil you have never lived (in my humble opinion).  Even their ice cream (gelato) is beyond comparison and having been in Sorrento, my love affair with lemons (and Lemoncello) was thoroughly satisfied.

Luckily for my husband and I we did a tremendous amount of walking during our eight day visit so we kept working up an appetite for another meal, and I was able to try a lot more foods than I have ever before.  I ate mussels for the first time (not bad), a whole fish (which was thankfully "cleaned" for me shortly after it was served), enjoyed numerous desserts, more bread than I usually eat in a year, and only one not so great experience when I ordered "pesce fritto" and literally was served a plate of about 20 small, whole, fried fish, which my husband and I aptly named "the plate of death." It was hard to look at, but my husband lovingly took my plate, put it out of view and worked through it well enough to provide me with a decent meal.  Now if that isn't love, I don't know what is.

To be sure, we had a few extravagant meals, most notably for our anniversary night dinner, where the plates where small and artistically decorated with such offerings as grilled octopus, gluten free arugula (which they comically translate to "rocket") risotto, roasted quail (another first!), and more desserts and Prosecco than my husband and I could even finish.  But the most memorable meals, to be honest, were the simplest. Dishes I have made myself, and love, but something about being in Italy made them so much better. A few of these almost brought tears to my eyes after the first bite.  It was literally like tasting a bit of heaven.  Here are a sampling of my favorites:

Spaghetti with fresh tomato sauce*
From a winery on the slopes of Mt. Vesuvius.
The volcanic ash soil in which they grow the grapes for the wine and the tomatoes
for the sauce is so rich in nutrients that they are literally some of the best in the world.
This is not your "grandma's spaghetti" unless
she too lives on the slopes of Mt. Vesuvius ;)

Cacio e Pepe (a traditional Roman dish)
simply "cheese and pepper", made with fresh pasta, a little pasta
cooking water, extra virgin olive oil, Parmesan cheese and freshly ground
black pepper... often served in a bowl made of Parmesan cheese

Gnocchi with Tuna
Fresh gnocchi, fresh cherry tomatoes, tuna canned in olive oil, capers, basil
and more extra virgin olive oil. (I literally licked this plate clean, with bread of course!)

I am sure that eating it on a beach with my feet in volcanic ash sand made it taste even better. 

Vegetable and Cheese plates, with bread
a "light snack" while touring Rome

Pizza with Vegetables

in Sorrento Italy, one hour from Naples
(where I guess the pizza is even better!)

* I have to thank one person in particular for this meal, and for a very personal, informative, amazing tour to Mt. Vesuvius and Pompeii while I was visiting Sorrento.... he runs a private tour company that is worth every penny.  If you are ever in the Naples/Sorrento/Amalfi region you need to book at least one day with Rosato tours.

http://rosatoprivatetour.com

https://www.facebook.com/pages/Rosato-Private-Tour/175958529161353?fref=ts

High Protein Pasta Dinner with Sun Dried Tomato Paste

High Protein Pasta Dinner
with Sun Dried Tomato Paste

Not every meal I make is planned out in advance or highly complicated.  Most of my meals are actually very simple combinations of foods I have on hand in my freezer or pantry all the time.  This dinner is one such example.  I had some frozen organic whole wheat pesto filled raviolis in my freezer that had been there for awhile and thought I would figure out a quick and simple weeknight dish by combining them with some sun dried tomatoes I had been wanting to use.  I love sun dried tomatoes and know that they are really good for you, but usually the process of slicing them up into thin strips or pieces is time consuming and I just didn't feel like spending a long time prepping dinner.  (I was also in the middle of making a batch of muffins for breakfast so I really needed to keep things simple).  So I decided to let my magic bullet blender do the work for me and attempt to make my very own sun dried tomato paste.

I was not planning on even writing this "recipe" up in my blog, but the result was so delicious, and so simple to throw together, that I thought it was worth sharing, especially after receiving this morning's Dr. Oz newsletter which listed both sun dried tomatoes and green peas as "surprising sources of protein."  I honestly had no idea.  I knew that they were both highly nutritious, but I didn't know that a cup of each one contains a remarkable 8g of protein! Green peas are also really high in fiber and one cup provides 100% of your daily vitamin C.

As for the sun dried tomatoes, they are truly one of nature's healthiest foods. As stated above, one cup contains 8g of protein, in addition to 7g of fiber and half of the potassium that your body needs in a day.  They are also high in iron, the B vitamins thiamine, riboflavin and niacin, as well as vitamin K. Sun dried tomatoes also contain high amounts of vitamins A and C, as well as other highly important antioxidants.  Honestly, they are amazing, and the perfect way to add some super nutrition to any pasta dish you are making.  I did use pesto filled ravioli, but this paste would be good with any type of pasta, rice, chicken or fish meal, or even as a spread on a sandwich.  I definitely plan to make it again soon and will share how I incorporate it into my next culinary adventure.  Buon appetito!

Spinach Pesto

Spinach Pesto

This is an amazing pesto made with a slight twist from the traditional recipe (basil, pine nut, garlic, Parmesan, olive oil)... and by far one of the best I have had yet.  Granted nothing beats the taste and smell of fresh basil from my garden during the summer, but considering it is the middle of January and ridiculously beyond freezing here in Pennsylvania, having anything fresh tasting to eat is a bonus.  Because this recipe calls for organic baby spinach, which is easy to find any time of year, I knew it would be a bit bland as is.  The trick?  A jalapeno.  One seeded jalapeno gives this pesto a small kick and a flavor that made my son ask "what is in this mom?" as he gobbled up a huge plateful of pasta and told me it was delicious.  I can't say it actually tastes like Mexican food or anything since the prevalence of the Parmesan and garlic certainly take over, but the fact that it has parsley, lemon and jalapeno definitely increase the brightness of the dish.  And the pumpkin seeds are just a simple, easier to find and slightly less expensive version of pine nuts and a fun way to add a little creativity to the meal.  Next time around I plan to save a few pumpkin seeds to top the dish with as well for a little crunch and extra nutritional boost. Healthier for you than more cheese, although that is always nice as well!  This sauce is great on pasta, gnocchi, mixed with rice or as a topping for fish or chicken.  And it lasts for awhile in the fridge so you can easily save some for another recipe. I only used half on the first night for a pound of spaghetti and mixed the rest with some quinoa pasta and white beans a few nights later for another satisfying meal.

Vegetable Lasagna Pasta Toss

Vegetable Lasagna Pasta Toss

I had a package of ricotta cheese that needed to get eaten in the next week and being too lazy after a long vacation to cook a lasagna, or bake something with ricotta, I decided to incorporate it in an easy to throw together, use what you have in your pantry kind of dinner.  Basically this includes many of the ingredients in a traditional vegetable lasagna, minus a bit of mozzarella cheese, but it is done on the stove in under 25 minutes.  It is high in fiber due to the whole grain pasta, the beans and the fresh veggies, and high in protein because of the pasta, cheese and beans combined.  So it is a warm, filling, satisfying and healthy way to feed a large family quickly. 

Lemon and Garlic Chicken Pasta

Lemon and Garlic Chicken Pasta

Nothing is easier than throwing a few ingredients into a crock pot, stepping away for an afternoon and having a delicious dinner waiting for you.  I don't often cook meat since I prefer to get my protein from vegetable sources, but I know my meat loving son and husband appreciated this meal.  Two of my favorite flavors are lemon and garlic and this dish is heavy on both, and not much else.  It could easily be served over rice, or with a side of potato or just on top of a salad, minus the sauce.  It makes a lot as well, so unless you have a large family or group to feed, you will definitely have some chicken left over to use in another recipe later in the week. ( http://www.poconopabulum.com/2013/11/lemon-chicken-quesadillas.html )

Creamy Lemon Spaghetti

Creamy Lemon Spaghetti

There are very few meals that everyone in my family will eat.  Taco night is always a hit because my daughter loves to eat soft whole wheat tortillas filled with cheese. Pizza can be hit or miss depending on the type and my kids' mood, and macaroni and cheese is usually safe, although the homemade version sometimes bothers my daughter.  But spaghetti, or more recently all pasta, is a favorite for everyone.  My picky daughter may not eat it with anything on top, not even butter, but still, I can make one meal, serve a few vegetables on the side and please everyone. 

When it comes to pasta, I believe simpler is better.  Some of my favorite dishes are nothing more than spaghetti, olive oil, garlic, tomatoes and basil, occasionally with some canned tuna thrown on top.  Super easy and nutritious.  My son has always liked lemons, and like me as a child, he even sucks on lemon wedges if I let him.  So I try to incorporate lemon flavored dishes on a regular basis and this one definitely fits the bill.  It has very basic ingredients, but a lot of flavor and can be made in about 30 minutes or less. Usually recipes for lemon cream sauce include at least a cup of heavy cream, or sour cream, but this recipe is considerably lighter.  Do not be afraid of the half and half (you could probably get away with whole milk as well) because without some fat or richness, the meal will not be as satisfying, leading you to want to eat more later.   It is great as a stand alone vegetarian dish, with some vegetables on the side, or served alongside a nice piece of grilled chicken or fish. 

Creamy Pumpkin Gnocchi

Creamy Pumpkin Gnocchi

This recipe is a slight twist on the pumpkin pasta in my All About Pumpkin post, using what I had on hand and switching out the pasta for my favorite: potato gnocchi.  I love the soft, chewy, heaviness of gnocchi, especially on a cool night when all I want is a nice warm, full belly.  Gnocchi is as versatile as pasta and is good with all sorts of sauces, so I thought I would put my freshly roasted sugar pumpkins to good use and make a deliciously simple, and very gourmet tasting meal.  This was my first attempt at roasting pumpkins and it was super easy (as long as you have a sharp knife).  It made the house smell delicious and I know it made a huge difference in the quality of the sauce.  Of course you could easily use canned pumpkin and it would be equally as satisfying.  But for the minimal effort required, this dish tastes like something truly extraordinary.  I hope you try it and serve it to your friends!

All About Pumpkin

Even if it weren't for the drop in nighttime temperature and the fact that my modest back yard organic garden looks about done for the year, it is obvious that fall has arrived in my home.  No longer am I sitting outside in the sunshine reading a book when I have a free moment, or inside washing pounds of produce from my garden.  I noticed it a few weeks ago when my son went back to school and the temperature dropped... that unmistakable urge to bake that comes when I feel cooped up inside my house.  Over the course of three days I baked four different items and if it weren't for my children's relentless after school schedule (soccer, dance, guitar lessons, baseball...) I am sure I would have baked even more treats.  Not that we have that many mouths to feed.  :)  And of course when fall comes around and my favorite season full of fresh produce is over, what do I turn to in my kitchen?  PUMPKIN!!!

Growing in my backyard!!

Not only is pumpkin easy to use and convenient to have on hand, but it is also extremely nutritious. It is one of the lowest calorie vegetables and contains no saturated fats or cholesterol.  However, it is high in fiber, anti-oxidants, minerals (copper, calcium, potassium and phosphorus) and vitamins A, C and E.

Usually I am happy to use canned pumpkin and to be honest I have never roasted and scooped out the inside of a sugar pumpkin for baking, but this year we are attempting to grow a few in our yard.  If the not so healthy vine does grow me a usable pumpkin or two, I will definitely roast it up and use it in one of the following delicious recipes... none of which are a basic pumpkin pie.  Why stick to something so boring (although a favorite of my husband) when there are so many other options to experiment with?  My all time favorite is a recipe I concocted last fall after looking up pumpkin bar recipes online and not finding anything that I liked.  After a few tries, I got the recipe perfect and it has been a year round favorite in our home ever since... pumpkin pie brownies!!  Not only are they delicious and nutritious (one sure way to get my very picky daughter to eat some vegetables), but they make the house smell amazing while cooking and for hours afterwards.  All of the recipes that follow are original pumpkin creations (or modified versions of old favorites) that my whole family looks forward to each fall. Happy baking!!