My obsession with tearing out recipes from cooking magazines has some serious downfalls (including the hoarding tendencies it brings out in me). The main issue is that sometimes I think I’ve torn out a recipe for something but I can’t exactly remember it. This means I often waste an exorbitant amount of time pawing through my files trying to find something in particular. Usually I’m victorious, sometimes I’m not.
Example: Last Friday, when faced with a pound of thawed ground turkey, I had a vague memory of recently seeing a recipe for turkey ricotta meatballs. I started digging through my “poultry folder,” but came up empty handed. I then dug through the “pasta folder” and the “yet to be filed” pile. No dice.
Undeterred, I scoured my Pinterest boards and went through all of my “likes.” Still nothing.
Disappointed in my lack of success, I eventually gave up on the search and turned to my old friend Google. After some browsing I decided on this recipe from Heather’s Dish. Even though I knew it wasn’t the recipe I had been thinking about, it looked like a winner — easy to make and fairly healthy — two big pluses in my book.
Of course, just this morning I realized that I should have checked my WordPress activity list because here it is, the recipe that inspired me! I guess I’ll have to give it a shot some other time.
I ended up using Heather’s recipe as a starting point, making some changes based on the ingredients I had on hand (and the fact that I forgot to buy ricotta!). I also threw in some extra goodies so at the end of the post I’ve included my version for these delectable little guys.
Turkey Spinach Meatballs — about to be covered in (more) sauce and baked for 2 hours
The Background: 89 degree weather and Season 2 of The Killing
Egg noodles, parsley and gravy
Swedish meatballs on egg noodles
The Verdict: Absolutely positively worth it! The balls were tender, the gravy was divine and the spices gave it oomph. It was lovely. And I’m sure it would have been even lovelier if we had made this when it was actually cold outside to maximize its “comfort food” quality.
I have always loved corn. As a kid, I remember my mom would set out a bowl of frozen corn while she made dinner, ready to pop it in the microwave at the last minute. But she often had to refill the bowl before it made it that far because I used to sneak handfuls of the frozen kernels to snack on. Yes, frozen corn. Such a cold but tasty treat. And yes, I was kind of a strange kid.
It’s still one of my favorite vegetables (starches?) of all time. I love it raw right off the cob, especially when it comes from my grandparents’ garden, or hot off the grill, slathered in butter. I love it in soups, stews and curries. I’ve even eaten it numerous times in pasta dishes — one of my favorites being with lobster, cream and agnolotti. *Swoon*
So really, a sweet corn sauce for raviolis (filled with corn puree, roasted poblano chiles and manchego cheese) was truly the best idea for dinner I’d had in a while. To keep it from being a total carb fest, I bought a pork tenderloin for protein, some arugula for roughage and some spring onions because I have no power to resist them. Oh and a spicy serrano pepper and garlic to make things extra tasty.
I remember when I first discovered pesto. My great-aunt Kay made it for me when I was about 12 or 13, more than 20 years ago. My family was in Vancouver BC, visiting Kay and other relatives, and she had a big family dinner planned for one of the nights that we were in town. Kay was known for not only being an extraordinary cook, but also for preparing — in true Italian fashion — enough food to feed an army. One of the dishes she made that night was pasta in pesto sauce. I had never even seen pesto before and was a little hesitant to try it. I had no idea its green color came from basil and the idea of a green pasta sauce threw me for a loop.
I should take a quick moment to explain that I am from a small town on an island in Alaska. The produce in our grocery stores was certainly not of the best quality and I honestly can’t remember having seen fresh basil before. So this was definitely a first for me.
Once I took my first bite, I was hooked. It was amazing. I requested it again and again in the following years and my mother would always make some variation of it for me. To this day, one of my favorite combinations of all time is pesto mixed with any kind of pasta and broccoli.