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Happy Monday! I hope everyone had a relaxing weekend. Tim surprised me with the most amazing trip to one of our favorite breweries in Upstate New York, and on our way back we stopped at Geneva on the Lake to take in the sights. That place is unreal. It's like time stopped altogether; everything is vintage, all of the signage is hand-painted, and there is a donut shop at each block. It's like a quaint circus town, if there ever was such a thing.

Back to business as usual... who's hungry for some Thai food?

You guys, this recipe is a show-stopping, punch-you-in-the-mouth-with-flavor, lip-smacking, delicious meal that you won't believe revolves around meatballs. Meatballs!

ThaiMeatballs

I've hated them since I was a child, for some reason. I always thought they were unhealthy, and the name is less than appetizing. A few weeks ago, in an effort to get creative with budget-friendly staples like ground turkey, I came up with what I thought was a brilliant idea to make Thai meatloaf. Ugh... another gross meat-related word. Why?! Anyway... after googling my genius idea, I realized that a few people came up with this genius idea long before me, and did a better job at it - they made Thai meatballs. Cuter, smaller, more appetizing (visually), and take much less time to cook.

ThaiMeatballs

I love Thai cuisine, and I also love anything that makes ground turkey taste less like bland cardboard. This recipe is seriously amazing. I never knew meatballs could taste so good! You should try it for yourself, and soon. (I can even vouch for how delicious the leftovers are.) This is the kind of meal that should go into a weekly rotation, replacing boring meatballs & marinara with it's fancier, mature, Thai relative. Okay, enough talking... go make these now!

ThaiMeatballs

Thai Meatballs in Coconut Curry Broth & Cilantro Lime Rice

Ingredients

Thai Meatballs
1 1/2 lbs. lean ground turkey
2 tsp. minced ginger
2 tsp. Thai green curry paste
2 Tbsp. Asian fish sauce
1 tsp. sugar
1 egg, lightly beaten
1/3 c. green onions, diced
1/4 c. chopped cilantro
Salt to taste
2 Tbsp. peanut oil (sub. olive oil)

Coconut Curry Broth
1 can unsweeted coconut milk
1 tsp. minced garlic
1/4 cup lime juice
2 tsp. green curry paste

Cilantro Lime Rice
1 cup jasmine rice
1/2 cup chopped cilantro
Zest of 1 lime, plus juice
1/2 Tbsp. butter
1 tsp. salt

ThaiMeatballs

Directions

In a large mixing bowl, combine turkey, ginger, curry paste, fish sauce, sugar, egg, green onions, cilantro, and salt. Mix until thoroughly blended and roll into 1-inch meatballs.

Heat olive oil in a large skillet over medium-high heat. Add the meatballs in batches, cooking until all sides are browned, about 10 minutes per batch. Remove from the pan and set aside.

In the same skillet (with meatballs removed), add 1 tsp. minced garlic and simmer until softened, about 1-2 minutes. Scrape up browned bits from the bottom of the pan, and whisk in coconut milk. Add curry paste and lime juice and bring to a boil, then reduce to a simmer. Add the meatballs and cook for 5 minutes in the broth.

Cook rice according to the package instructions (either in a rice cooker on the stove top). In a large bowl, combine cilantro, cooked rice, lime juice and zest, butter, and salt. Stir to combine.

Serve the meatballs on a bed of the cilantro lime rice. Top with a few heaping spoonfuls of the coconut curry broth, cilantro, and scallions.

Enjoy... trust me, you will!

 

Recipe adapted from Minnesota Monthly

ThaiMeatballs

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SummerSalad

Happy Monday!

I hope everyone had an amazing long weekend. We spent the entire weekend outdoors - lounging at the pool, working in our yard, watching the fireworks with friends, and finally enjoying some rest & relaxation on Sunday night with my family. It was the perfect summer weekend! How did you spend your 4th?

When it comes to cooking during the summer, I want recipes to be quick, easy, and not involve a hot oven. This summer salad is full of fresh ingredients and is simple to prepare.

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Summer Salad with Bocconcini & Homemade Ciabatta Croutons

Ingredients

1 bag arugula

1 cup mini heirloom tomatoes

1 container bocconcini (mini mozzarella balls), drained

1 package pancetta cubes

3 ear of corn, husked

1 cup basil, torn

1 loaf of ciabatta bread

Olive oil

2-3 garlic cloves

Sea salt

Freshly cracked pepper

 

Balsamic Vinaigrette

1/2 cup extra virgin olive oil

1/4 cup balsamic vinegar

1 garlic clove, smashed

1 tsp. honey

1 tsp. Dijon mustard

Sea salt

Freshly cracked pepper

 

Directions

Brush the corn with olive oil and grill the corn for 10-15 minutes, rotating so that each side is evenly browned. Or, wrap each ear of corn individually in damp paper towels, wrapping tightly, and microwave for 6-7 minutes. In a large bowl, place each ear of corn cut side down, and cut corn kernels off slicing vertically. Continue cutting each ear of corn until all of the kernels are removed.

Cut the ciabatta loaf in 1 inch slices, brushing each side lightly with olive oil. Place the bread on the grill and cook each side until grill marks are present and both sides are crispy, about 2-3 minutes per side. Lightly rub a garlic clove on each side of the bread, then season with salt and pepper. Repeat on each side of the bread until all of the slices are seasoned. Cut the bread into 1" squares and set aside.

Cook the cubed pancetta in a small saucepan over medium heat until crispy; about 5-6 minutes. Layer 2-3 paper towels over a plate and drain pancetta.

Combine the bocconcini, pancetta, corn, heirloom tomatoes, arugula, and basil in a large bowl.

In a small bowl, whisk together the balsamic vinegar, olive oil, honey, mustard, garlic, salt & pepper. Pour the dressing over the salad and toss to combine. Add the croutons, and serve immediately.

Enjoy!


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Prosciutto, Arugula & Goat Cheese Sandwich

There has been a trend in what I've been cooking lately, and it all seems to revolve around balsamic glaze. Random, right? Well... once you've tried balsamic glaze, I DARE you not to put it on everything. Literally, everythinggggg. Ohmygod it's so good.

Tim and I brought back a giant bottle of balsamic glaze from Italy while we were on our honeymoon. It has since run out (I'm devastated... vacation to the Amalfi Coast, anyone?!) and I was happy to have found a decent substitution at Trader Joe's, and for 1/8 of the cost! I am all about homemade, and making balsamic glaze is easy (also: messy), but I am also alllll about paying a little bit for convenience and keeping a clean kitchen when possible.

Balsamic glaze is a happy companion to anything Italian, and this Prosciutto, Arugula & Goat Cheese sandwich is oh-so-Italian and oh-so-good. Tim and I snacked on sandwiches like this while we toured the Amalfi Coast, and I miss them (and that experience) so much! 

I've never been a huge fan of Italian-American food. The marinara, garlic, and meatballs are just too heavy for me, and I was literally blown away by how much I LOVED the food as soon as we arrived in Italy! Everything is so fresh, and light. Amazingly fresh olive oil, balsamic, mozzarella cheese, prosciutto, seafood... oh man. It is heavenly.

Prosciutto, Arugula & Goat Cheese Sandwich

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Prosciutto, Arugula & Goat Cheese Sandwich

Ingredients

8 slices prosciutto (4 per sandwich)

2 baguettes, sliced

Handful of arugula

Handful of fresh basil leaves

2 oz. goat cheese

Balsamic glaze

Extra virgin olive oil

 

Directions

Slice both baguettes length-wise. Spread 1 oz. goat cheese on each baguette and top with basil leaves. Layer the prosciutto and arugula on top, and drizzle with balsamic glaze and a small amount of extra virgin olive oil.

Enjoy!