Spaghetti and Meatballs

Spaghetti and Meatballs

The sauce and meatballs can be made ahead of time - and reheated at time of serving. If doing this method, reheat on the stovetop if possible to keep the meatballs moist and juicy.

Ingredients:

3 tbsp olive oil

3 cloves garlic, minced

2 cans (28 oz, each) crushed tomatoes

1/2 tsp dried oregano

1/2 tsp dried basil

1/4 tsp dried thyme

course salt and ground pepper

1 large egg

1/3 cup milk

1 large onion, chopped and separated

2/3 cup seasoned bread crumbs

1/2 cup finely grated Parmesan cheese (and more for serving)

1/4 cup chopped flat-leaf parsley

1 lb ground beef (or turkey, or bison), the leaner the better!

1 lb spaghetti

Directions:

1. The Sauce: In a large non-stick skillet, heat the oil over medium-high heat. Add the garlic, cook for about 30 seconds, just until fragrant. Stir in the tomatoes, dried herbs, 1/2 of onion, and season with salt and pepper. Bring sauce to a boil, then lower the heat and simmer, covered, for 25 -30 minutes.

2. The Meatballs: In a large bowl, whisk together the egg, milk, 1 1/4 tsp salt, 1/4 tsp pepper. Stir in the breadcrumbs, remaining onion, cheese and parsley. Add the ground meat and mix until combined (I do this part with my hands, it ensures the meat is well moistened and seasoned.) Form into 1" balls. 

3. Add the meatballs to the skillet, and fold into sauce, coating the meatballs. Simmer over medium to medium-high heat until the meatballs are just cooked through, about 8 minutes.

4. While the meatballs are simmering, cook the pasta according to the package instructions. Drain the pasta and add directly to the skillet. Toss gently with the meatballs and sauce. Serve, topping each serving with more cheese

Mommy's Mac and Cheese

Mommy's Mac and Cheese

This is a bit more labor intensive than the pizzas, but so delicious! If possible bake them in individual bowls. Children love great presentation too!

Ingredients:

1 lb. elbow macaroni

4 tbsp unsalted butter

1/2 small onion, chopped

1/4 cup all purpose flour

2 cups milk

2 cups half and half

1/8 tsp grated nutmeg

2 1/2 cup shredded Cheddar Cheese

salt and pepper (to taste)

1/2 c seasoned bread crumbs

Directions:

1. Preheat the oven to 375 ℉. Cook pasta according to package instructions. Drain and set aside (drizzle lightly with olive oil to prevent noodles sticking). Meanwhile, in a 4-6qt stock pot over medium heat, melt the butter. Add the onion and cook until softened, about 3 minutes. Whisk in the flour, coating the onions. In a steady and slow stream, add the milk, whisking continually until there are no lumps. Cook, whisking often until the mixture is thick and bubbly, about 6 to 8 minutes longer. 

2. Stir in the nutmeg and 2 cups of the cheese, season with salt and pepper. 

3. Toss the pasta into the cheese mixture. Transfer to a 9x13" baking dish, or 8 individual baking dishes. Set aside.

4. Toss the bread crumbs with the remaining 1/2 cup of cheese. Top the pasta with the breadcrumb mixture. Bake until the top is golden brown, about 30 minutes. (The crisp cheese on top is the trick to a great oven-baked Mac and Cheese!)

Up next: Spaghetti and Meatballs!

Kids and Hearts and Food...

Pizza My Heart:

This is a fun family time experience that allows the kids to be hands on with you  in the kitchen as a special treat on Valentine's Day! Making a mini-pizza bar is a fun way for children to express their likes while making something delicious. I use refrigerated pizza dough, because it is quick and easy. Remember most of prep and cook time will be for the "grown-up's" meal! Here we made Pesto and Tomato Pizzas!

Ingredients: 1 can refrigerated pizza dough
Marinera sauce or Pesto Sauce
Mozzarella cheese, grated 

Any toppings desired, such as:
mushrooms, sliced
Italian sausage, cooked
canadian bacon, sliced
pineapple chunks
tomato slices
basil ribbons



Directions:

1. Preheat oven to directions on dough package. Roll out Pizza dough on flat, dry, lightly floured work surface. With a paring knife, freehand cut out hearts for individual pizzas. (You could also use cookie cutters, but these would be rather small). Bake dough as instructed. Remove and begin adding toppings.

2. Let the children help you put on the sauce of their choice. Add cheese to the pizza hearts- as liberal as they want - remember this is for their enjoyment. Add 

3. Have the children assemble their desired toppings and bake remainder of time as instructed on dough package.


Up Next: Homemade Mac and Cheese!

Valentine's Day

I can only speak for my husband and I, but we prefer to celebrate Valentine's at home with our kiddos.

There's a certain pleasure for me in preparing a nice, fancy meal for my hubby. This is also one of the only nights that I cook something different for the kids and have them eat earlier so the hubs and I can dine alone.

Over the next couple of days I will be sharing Valentine's inspire menus for kids and adults... Enjoy the valentines in your life and share some great eats!! Cheers!

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Honey Sesame Chicken

Honey Sesame Chicken

Ingredients:

1 lb boneless, skinless chicken breast, cut into 1 x1 inch cubes

Marinade:

 dash of pepper and salt

1 tsp sugar

1/2 c water

1/2 c cooking wine (Mirin, or white cooking wine)

2 teaspoons sesame oil

Batter:

1 cup all purpose flour

1/4 c cornstarch

1 tablespoon baking powder

1 egg white, beaten

3/4 c water

2 tablespoons light olive oil

pinch of salt

Honey Sauce

3 tbsp honey

1/4 c sugar

1 1/2 tbsp ketchup

1 tablespoon rice vinegar 

pinch of salt

sesame seeds

Directions:

1. Mix together batter. Mix flour, cornstarch, and baking powder. Add egg white, water and oil. Put the mixture aside and let sit for 30 minutes*. Make marinade and honey sauce while waiting

2.  Stir the marinade ingredients together in medium bowl. Add the chicken and toss to ensure even coat. Let stand 10 minutes.

3. Mix all the honey sauce ingredients together in a bowl and set aside for use after the chicken has been cooked.

4. Pour enough oil into a 4 qt stock pot to have the depth of about 2 inches. Heat over medium-high heat until it registers 320 ℉ on a thermometer.

5. Place the chicken pieces into the batter and coat. Using tongs* drop into hot oil and fry until golden brown, about 2-3 minutes. Drain on paper towels. 

6. After the chicken is fried pour the Honey Sauce over the chicken and mix tossing gently getting a slight coat on chicken. Sprinkle with sesame seeds and serve immediately over steamed brown rice.

* The batter, immediately after mixing should be a loose consistency. Similar to a light crepe or pancake batter. After waiting 30 minutes the batter should have rested, risen slightly and have a more spongey quality, resembling a wet yeast batter.

* I prefer to use small bamboo tongs. This enables me to grasp individual pieces of meat without being hard on the batter.

Weekly Menu

A not-so-secret of mine is to make a weekly menu. (I've been known to make yearly menus, but 2013 hasn't been blessed with one yet!) :) In addition to keeping the menu in my "notebook" I also write out the menu on a small dry erase board that I keep in my kitchen. It's posted where all family members can see it. This helps me in two ways: 1) I do not have to hear "What's for dinner?" (except from my 4 year old who doesn't read yet) 2) It keeps me in check and less likely to veer to eating out and oh yes, 3) It also notifies the family of other events that might keep us out at dinner: Bimpa's Birthday or Valentine's Day... etc. 

Here is my menu for this week:

And yes, we are really having octopus - William's request! I've never prepared octopus before, so wish me luck! I'm sure you will all hear how it turns out - good or bad! Cooking is an adventure and I am, more than anything, so pleased that my children have the interest to try something new (and a bit out of the norm!) 

One of the best parts about creating a menu is getting my family's input on what they have been craving or what their favorite dishes are. My sons are the ones who usually challenge me to cook something that I haven't before- but when I pick their favorites, their eyes light up with pure pleasure. (This Wednesday is Aiden's favorite, simple yet delicious!)

A tip - I try to alternate proteins throughout the days, I give us one pasta day and Saturdays and Sundays are longer cooking days since weekends can be less harried in the evenings, sans homework crunch, etc. This week we are salad heavy (which is a good thing) - I think that's our Post-Super Bowl Bellies talking!

If you have cookbooks, break them out! Or, hopefully, you give some of my recipes a whirl too! Try those dishes that always intrigued you but you might have always shied away from. The best advise I can give any one is HAVE FUN IN COOKING! Stay tuned this week for some requested recipes! Cheers!