Tag - broccolini

Turkey and Spinach Meatballs

I have no idea what’s happening with our broccoli plants. They’re producing broccolini-type veggies now, but they’re just as tasty so that’s fine by me. They were delicious sautéed with sliced garlic and olive oil and perfect with this meatball recipe. The fennel in the turkey-spinach combo is a really nice touch but I will replace the spinach with fresh kale from the garden next time. Definitely a recipe to keep around, thanks to bon appetit again.

Turkey and Spinach Meatballs
2 slices of gluten free bread, toasted
1 1/2 lb ground turkey
1/2 cup chopped sweet vidalia onion
2 cloves garlic, chopped
2 Tablespoons Italian parsley, chopped
1 teaspoon fennel seeds
1/4 cup Parmesan cheese
8 oz package of frozen chopped spinach, defrosted and drained of excess moisture
1 large egg, slightly beaten
Salt and pepper
3 Tablespoons olive oil

1. Place toasted bread into a food processor and pulse until they turn into breadcrumbs. Use 1/2 cup for meatballs, keep the rest in an airtight container for the next recipe!

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2. In a medium bowl, combine turkey, onion, garlic, parsley, fennel, parmesan, spinach, salt, pepper, breadcrumbs, and egg. Roll into meatballs, approximately 16.

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3. Heat olive oil in a skillet and cook meatballs for about 3-4 minutes on each side until golden brown and cooked through. Do not crowd the skillet, you will probably have to cook in batches. Once one batch is done, place on a paper towel covered plate to remove excess oil.

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4. Serve with broccoli and marinara sauce.

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Sunday Night Dinner

I decided to make a nice Sunday night dinner with enough leftovers for a few meals. Jason was craving some pork loin so I decided to go for it! I made Herb Encrusted Pork Loin with Caramelized Onions, Spinach and Garlic Risotto, and Roasted Carrots and Broccolini. I wouldn’t change a thing with any of the recipes, everything came out perfectly. Paired with a nice red wine from Acacia Vineyards in Napa.

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Herb Encrusted Pork Loin with Caramelized Onions
(Recipe inspiration from Lauren’s Latest)
1 3-4 lb. pork loin
1 1/2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon dried rosemary, crushed in your fingers
1/2 teaspoon dried thyme
2 tablespoons olive oil
1 large onion, sliced

1. In a small bowl, combine the salt, garlic powder, pepper, rosemary and thyme. Sprinkle the mixture all over the pork.

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2. Heat a pan over medium-high heat, add the oil, and brown the pork on all sides. Place the pork in a slow cooker and pour remaining oil all over.

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3. Place the onions around the pork, cover and cook on LOW for 6 hours. The internal temperature of the pork should reach 160 degrees for medium.

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4. Remove the pork from the slow cooker and let rest 15 minutes before slicing and serving.

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Spinach and Garlic Risotto
(Recipe credit to Marta Stewart)
1 32-oz container of vegetable stock
1 1/4 cup dry white wine
2 tablespoons olive oil
2 tablespoons butter
1 onion, finely chopped
coarse salt and ground pepper
1 cup Arborio rice
16 oz baby spinach
4 cloves garlic, chopped
1/2 cup grated parmesan/asiago blend, plus more for serving (optional)

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1. In a small saucepan, combine broth 1 cup of wine and bring to a simmer, then keep warm.
2. In a large saucepan, heat oil and butter over medium heat. Add the onion and season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 5 minutes.
3. Add rice and cook, stirring, until well coated, 1 to 2 minutes. Add 1/4 cup wine; cook, stirring, until absorbed, about 1 minute.

DSC_0933(What the risotto looks like when first adding the wine)

4. Add 2 ladles full of hot broth mixture; simmer over medium-low heat, stirring occasionally, until absorbed, 5 to 7 minutes. Continue adding broth mixture, 1 ladle at a time, waiting for liquid to be absorbed before adding more, stirring occasionally, until rice is just tender and creamy with a little liquid remaining in the pan, 20 to 25 minutes total (you may not need all the broth mixture).

DSC_0957(What the risotto looks like after adding all the broth)

5. In the meantime, while you’re adding more broth, add touch of oil and chopped garlic to a frying pan and cook until fragrant. Add spinach and toss until wilted. Set aside.

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6. When the rice has absorbed all the liquid, and has a creamy texture, stir in the spinach, garlic, and cheese. Serve immediately, with more Parmesan, if desired.

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Roasted Carrots and Broccolini 
1 lb long young carrots, rinsed and scrubbed with greens cut with one inch remaining, then sliced longways
1 lb broccolini, hard ends removed
2 Tablespoons olive oil
2 cloves garlic, peeled and crushed
Salt and pepper

1. Preheat oven to 400°.
2. In a baking dish, combine carrots, olive oil, garlic, salt and pepper.

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3. Cover with foil and roast for 25 minutes, until par-cooked. Uncover, add broccolini and toss together. Roast for another 10-15 minutes until vegetables are tender.

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