I am a bit of a worrier. I am only 20, and Walter is only 23, but I worry constantly about heart attacks, diabetes, and high cholesterol. But I don't worry enough to eat food I don't like.
This recipe came from Jessica Seinfeld's book, Deceptively Delicious. I know there is a lot of controversy surrounding this book right now (something about a lawsuit from the author of The Sneaky Chef, things I don't keep up with), but my sister got it for me for Christmas last year, and I have never read the book she supposedly plagiarized. And so, here we are. I was very tentative about this recipe, due to the vegetable purees, but it turned out pretty good. However, even with my additions, it was a bit bland. I will probably add a few more spices next time.
In addition to my spice changes, I didn't use the homemade purees that Mrs. Seinfeld suggests. Instead, I bought some baby food. I am lazy and cheap, and it worked just as well. :) I also used more meat and more pasta to make it less of a soup and more of a stew, as Walter is not a fan of incredibly thin soups.
-3 ounces whole-wheat pasta shapes (I used 12 ounces veggie pasta--semolina pasta shapes with carrot, spinach, and beet powders)
-1 Tablespoon olive oil (We were out of olive oil, so I used vegetable oil)
-1 small onion, chopped
-2 cloves garlic, chopped
-1 (28-ounce) can whole peeled tomatoes, with their juice (I used 1 29-ounce can of tomato puree, since the tomatoes were pureed in the recipe anyway)
-1/4 cup carrot puree (I used 1 4-ounce jar of carrot baby food. It was a bit more than 1/4 cup but did not affect the recipe)
-3 cups beef or chicken broth (I used 3 cups beef broth made from beef bouillon cubes flavored with garlic and onions)
-3 slices bread, cubed
-1 large egg, lightly beaten
-1/4 cup sweet potato puree (I used 1 4-ounce jar of sweet potato baby food. It was a bit more than 1/4 cup but did not affect the recipe)
-1/4 cup milk
-2 Tablespoons grated Parmesan, plus more for serving (I ommitted)
-1/4 teaspoon pepper
-1/4 teaspoon paprika
-1 teaspoon salt
-1/2 pound lean ground turkey (I used 1 pound extra lean ground beef)
I also added 1/2 teaspoon Italian seasoning, a dash cayenne pepper, and 2 Tablespoons garlic salt.
1. Cook pasta according to package directions. Drain and set aside.
2. Coat a large pot with cooking spray and set it over medium-high heat. Add oil, garlic, and onions and cook, stirring often, until onion is softened.
3. Puree the tomatoes (if using whole) and add carrot puree. Add to the onions and garlic along with the beef broth and 1 Tablespoon garlic salt (if using). Reduce heat to low and simmer, covered, for 10 to 15 minutes.
4. Combine cubed bread, egg, sweet potato puree, milk, 1 teaspoon salt, remaining garlic salt, and Parmesan (if using) in large bowl. Let soak until bread is very soft, and then stir to break bread into crumbs.
5. Add ground beef to bread mixture and mix until smooth. Roll into meatballs, 1/2-inch in diameter, and add meatballs to the simmering pot.
6. Simmer meatballs and sauce, covered, until meatballs are no longer pink in the center, 12 to 15 minutes. Add pasta and serve.
We had a LAN party this weekend, and I made sugar cookies. I didn't use a new recipe, as Walter requested the cookie and icing recipes from thisentry, but I thought I'd show the final results. I used a gingerbread man cookie cutter for the headshot cookies, and an octopus cookie cutter for the Cthulhu cookies. They were a big hit with the guys. :)