Sun-Dried Tomato Meatballs with Yumyum Marinara Sauce

I found these recipes on various blogs, and put them together to create this amazingly flavorful dish.  I love ground poulty (you may sense a theme, here), so I've been whipping up meatballs and meatloaves like it's my job. I guess it is my job, now that I think about it. Anyway, I put together the sauce, first, and it seemed watery beyond words. I almost dumped it out and tried another version of marinara, but I'm so glad I stuck with this one. It was so delicious. Lots of herbal flavor, and actually, it thickened really nicely, as it simmered. I dumped the meatballs in the sauce, about 45 minutes to a hour, before serving. Oh man... it was good. Really good. Both recipes are easy, but of course, if you want to make the sauce, you have to be home for a while. I ate this over steamed broccoli (I know, you're shocked), and the kids and Kevin ate it over pasta. I was shocked that my lil' wee ones like this, because the basil was strong, but apparently, they are starting to come around, to eating food that actually tastes good. Anyway, I thought we'd have leftovers galore, but we ended up with only a small container, with a few meatballs inside. I give it 4 bowls... Maybe 5. No, 4. I think the only thing this is missing is... well... sugar. Sigh. I will make it again. That's fo' sho'.

Yumyum Marinara (adapted from primalprimos.com)

Ingredients

• 1 large onion (chopped)
• 5 cloves garlic (chopped)
• 2 teaspoons olive oil
• 28oz fire roasted crushed tomatoes
• 6oz tomato paste
• 7 cups water
• 3 tablespoons italian seasoning
• 2 tablespoons dried basil
• 1 teaspoon honey (prob adds nothing - I'll skip it next time)
  
• 1 pinch crushed red pepper
• 1/2 tsp salt
• 1/2 tsp pepper

Directions

In a large pot over medium heat, add olive oil and sauté onion, shallot and garlic until the onion becomes transparent.

Next, add crushed tomatoes, water, tomato paste, seasonings, wine and honey.

Let it simmer for 2-4 hours, adding salt and peppers after the first hour.

Sun-Dried Tomato Meatballs (adapted from The Preppy Paleo)
1 lb. ground chicken breast
2 tbs. fresh chopped basil
1 tsp. dried oregano
3 minced garlic cloves
1/3 cup chopped sun-dried tomatoes, packed in oil (I spoon-drained these, because I wanted more tomatoes, and less oil)
1 tsp. salt
1 tsp. pepper

Combine all ingredients in a large bowl. Roll into 1 inch balls. If cooking on stove top, heat 1 tbs. olive oil in a large skillet. Brown meatballs on all sides and then add to pot of sauce or cook completely in the skillet. If you add them to the pot of marinara, let them simmer for another 45 minutes (or so).

Eat. Them. All.


 

I love anything with sun-dried tomatoes. I mean, seriously. Anything.

Mine.

His.

Tofu Steaks with Roasted Pepper Walnut Sauce

I haven't done too much experimentation with tofu, but I decided to make these tofu steaks because they looked delicious in Cooking Light (but doesn't everything look good in Cooking Light?). Let me start by saying that this recipe was a pain in the neck to make. It had a lot of steps and ingredients, and it took a lot of time and planning (letting tofu "sit," marinating time, roasting peppers, toasting walnuts, etc.). My mom was coming to visit right around dinner prep time, so I thought it would be easier to find the time. I decided to roast my own peppers, instead of buying the bottled kind, since I just bought peppers in bulk. Since the roasted pepper walnut sauce ended up being the highlight of the dish, I'm happy I used fresh. Anyway, after all the marinating, dredging, and pan frying, we sat down to a very chaotic dinner. We had 2 fussy babies, and the food didn't go over very well. Basically, the tofu was relatively bland, and I found the pieces to be way too thick for my liking. Next time, I would slice thinner, or at least slice differently. The roasted pepper sauce was excellent, and if we had liberally poured it over the tofu, I think it would have tasted much more flavorful. I served this with Spanish Brown Rice, which was very good, and added a nice spiciness to the dish. I like tofu, and would happily try this recipe again - just a bit differently. I'm not sure my family would be willing to give it another chance, though...

The marinade for this tofu was just beautiful. I was able to use my leftover basil!

My first batch of toasted walnuts burned, so I made a second PERFECT batch!

Roasted orange and red peppers. Mmmmmm.

Roasted Pepper and Walnut sauce. Looks a little murky in the photo, but it was very beautiful in color and texture.

Pre-pan fried tofu (after dredging in flour, egg, and panko).
These got a tad charred, but I wanted them overcooked, to ensure that the tofu was very firm.

Tofu, rice, and steamed broccoli.

Banana Chocolate Surprise Muffiins and Corn & Basil Cakes

These Gluten Free Banana Chocolate Surprise Muffins were a last minute decision, based on the fact that I had all the ingredients right here in the house. I've been experimenting with different types of flours lately, and this recipe was an adaptation of the recipe on the back of the Bob's Red Mill, Gluten Free AP Flour bag. The recipe was easy to throw together, even with 2 whiny kids in the background, but, unfortunately, it did not receive rave reviews. Kevin said they tasted "very healthy," and this was actually the first time ever, that Maya handed it back to me and said, "I don't like this, I need milk." Oh well. I thought they were okay, especially with the little chunk of dark chocolate I hid in the center. The fact is, you have to get used to the taste of different types of flours. I won't make these again, because I don't want to be the only one eating them, but I will try again with the GF flour - the bananas will have to take a hike. Chocolate is always foolproof in our house, so I guess I should stick to what I know.

These muffins looked very pretty, and smelled really good.

I think these had too much xantham gum. The dough was a bit too elastic for my taste, but I suppose that's where experimentation comes into play.



I rarely cook with fresh basil - well, I rarely cook with fresh herbs at all, actually. I always end up with leftovers that go in the trash, because I don't know exactly how to use them. What can I say? I'm a beginner... Anyway, I've had my eye on this recipe for Corn & Basil Cakes, courtesy of Eating Well Magazine, for quite a while, so I was really excited to try it. In fact, I trekked out in the pouring rain and hurricane-like winds, to Stop and Shop, to pick up basil. It was worth it. This recipe is really easy, it looks beautiful, and it tastes delicious. As previously mentioned, we have a lot of leftovers in the house, so my mission last night, was to create something that could be used as a side dish, so we could also eat leftovers (we have approximately 12 cups of beef barley soup in the fridge). These corn cakes are very easy and quick to whip up on the stove top. They have a very interesting flavor - a mix between a real pancake, and a fresh, herbal, savory taste. They also look colorful and summery, though it took me a couple of batches to get the hang of the timing. They would go really well with grilled chicken or steak, or even roasted or steamed vegetables.
The batter to these cakes is a snap to put together.

I have a lot of leftover basil, so the wheels are turning for tonight... What should I make?

I was shocked (again) that this gloppy batter made such perfectly moist cakes.

The first batch was alittle "light," but I perfected my next couple of batches!



Perfect.

THE CRITIQUE
Corn patty thingies - I've never been more apprehensive about trying something that looks like something I would not like. But, I ended up loving this meal. The basil was so fresh and it tasted like a professionally cooked meal prepared by a seasoned chef. They were light and healthy tasting but the corn really brought out a nice flavor to them. I gobbled them down very fast. I could only slightly taste the egg, so it was really nice. I would like to try this again at breakfast. I tried reheating one of these and they also tasted great, and even Maya loved them. I was so proud of her for trying. 4 bowls!



Gluten-free Muffins - OK, now understand that these were made for Marji only, and I was not the intended target audience of the muffin. That being said, they tasted much like the name sounds - like something trying to pose as a dessert that has something very important missing from it. I'm a tough cookie to please when it comes to dessert and when you try to make it healthy, it's nearly impossible to make it past 2 bowls. This is no exception. It tasted like you're eating air with some weird flavor in it. The chocolate really tasted good, but the stuff around it wasn't that great. I love my wife and I love her cooking. I'm not the biggest fan of healthy desserts - made by anyone. So it's really nothing personal to Marji. If I want a healthy dessert, then I'll eat fruit. 1 bowl.