I'm adjusting to life here in Iowa. Like has a new rhythm. Which for my groom means his days are much fuller. For me, a little more relaxed. We've adjusted to the time change (finally) and are still working on adjusting to the temperature. It was 17 last night...17!
So with more time and less motivation to leave the house (17 degrees, people), I've been cooking hearty comforting meals. And on this first Friday in the true holiday season...my gift to you is three of my new favorite recipes. All are warm and savory and all should be enjoyed with those you love. Bon Apetit!
Savory Turkey Meatballs
(Note: The general idea is from Giada's but I've changed it significantly)
- 1 small onion, grated
- 3 garlic cloves, minced
- 1 large egg
- 1/4 cup dried bread crumbs
- 3 tablespoons ketchup
- 1-2 tablespoons parsley leaves
- 1/4 cup grated Parmesan
- 1/4 cup grated Pecorino Romano
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound ground dark turkey meat
- 1/2 cup chicken stock
- 20 cherry tomatoes, washed and dried
- 1/4 cup fresh basil leaves, sliced
- 1/4 cup Parmesan cheese
- 1/2 cup shredded Mozzarella
Preheat oven to 350 degrees. Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, Pecorino, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large baking sheet and bake for 20-25 minutes, turning with tongs half-way through.
Remove meatballs and place in a large saucepan or dutch oven. Over med. heat, add chicken stock and tomatoes. Let simmer 10 minutes, or until the tomatoes burst. While the meatballs are cooking, use remaining chicken stock to de-glaze the baking sheet, scraping all the carmelized bits with a wooden spoon. Add these to the meatballs. Once the tomatoes have burst and cooked down, add fresh basil. Cook an additional 5 minutes. Top with cheeses right before serving over pasta of your choice.
Rustic Tomato Soup
I got my dad the Panera Bread Cookbook for Christmas, and made this recipe my own:
| 1/2 | cup fresh basil leaves, packed |
| 1/4 | cup extra-virgin olive oil |
| salt and freshly ground black pepper, to taste | |
| 1-2 | teaspoons crushed red pepper flakes |
| 3 | large garlic cloves, crushed |
| 1 | teaspoon dried oregano |
| 2 | 28oz cans whole, peeled tomatoes |
| 1 | quart water or vegetable stock |
| 1/4 | cup dry red wine |
Heat 1/4 cup oil over medium-low heat in large stock pot or Dutch Oven. Cook the garlic, red pepper and oregano just until the fragrant. Add tomatoes to the stockpot, including all juices and mash with potato masher. Add the water or stock and red wine. Bring to a boil. Reduce heat and simmer for 10 to 15 minutes. Serve immediately, with a great brown bread.
Cuban Shredded Beef
- 2-3 lbs. beef (I used 2 and it worked well)
- 1/2 white onion, finely chopped
- 1 green pepper, chopped
- 3 cloves garlic, minced
- 26 oz. canned tomato sauce
Comments