Passover Turkey Meatballs in Carrot Sauce

I copied this recipe from My Sweet and Savory.  I am fascinated by such a thing as carrot sauce and know I want to make it.  I wish, I had seen this before I made sweet and sour meatballs.

Cooking is marathon like, at this time of year.  I find myself, making up to 4 food dishes, at one time.  Brownies in the oven, soup on the stove, Mashed Potatoes being added to chopped beef for a Shepherd’s Pie and boiling eggs for the seder table.  As one dish is done, another starts so the kitchen is continually being utilized  It would make a good video, considering the mistakes I make and the challenges that pop up.

As an example, there was no hot water, when I first turned the faucet.  I have dirty dishes constantly that have to be handwashed and often are used, again.  I didn’t even ask myself, “what am I going to do?”   What about at least one shower before the holiday?”  Nope, I barely thought of that although it did cross my mind.  Instead, I plowed on, using cold water until my husband called.  He offered to come home from work early, considering how much had to be done, before Passover, but I was just fine and didn’t even consider his offer.

Why was I so calm?  It seems that every year , something happens before Passover and every year, we make it through.  My father died the week before and as you may or may not know, Jews sit at home for a week, never leaving the house for a week and people come to pay their condolences.  The week was over and Passover was staring me in the face.  Another year, we were blessed to have my daughter get married before the holiday.  If you have ever made a wedding, you know that it is a full time job and I already had one of those besides having a family to take care of and preparation for Passover.  We made it.

My stove broke a few days before and there is no way to cook festive meals without a stove and oven, at least for me.  I called a store to beg them to get me a stove, “yesterday” and the man, I spoke to, was a doll.  First, he was going to have it delivered, the following week—-no help there.  When I explained, he made some calls and was going to get it to me, in two days which would work with a lot of dedication on my family’s part.

Along came the delivery date and, in the morning, I got a call telling me that the company was out of stock, on the stove.  Panic was the name of the game.  This man came through again and got me a better stove for the same price and delivered it, as scheduled.  There are wonderful people in this world.

It seems that, at this time of the year, something happens and I have grown up some and accept that and go with it. So, this morning, when my hot water disappeared, I quietly continued.  My hot water also came back, not too much later.  We do not know the problem and expect to see another cold water phase but, we will deal with it. 

Turkey Meatballs in Carrot Sauce

Ingredients:

1 pound chopped turkey
1 onion, chopped
1 carrot, shredded
1 egg
2/4 cup potato starch.
1 tablespoon olive oil
1 -2 cups carrot soup found here
3 tablespoons prepared matbucha

Method:

Mix turkey, onion, egg, carrot and potato starch thoroughly. Form into balls about an inch in size.  If you like them bigger, double the size and increase cooking time.

In large, deep, fryin

Carrots

Carrots (Photo credit: CLC Photography)

g pan, brown the meatballs in one tablespoon of olive oil.  Brown all sides.  When meatballs are browned, add carrot soup and matbucha.  Gently mix.  Cook for 20 minutes, gently mixing, every few minutes.

The liquid decreases as

it cooks so watch carefully.  Add more soup or water, if the pan is getting dry.

This freezes well.

Around My Family Table

Fettuccine with Creamy Red Pepper Sauce

Another Ellie Krieger recipe.  I, probably, say it all the time.  We enjoy her food.  Each dish earns praise, in our home, and the food disappears.  This is an easy sauce to make and with pasta, it is a winning recipe.

Fettuccine with Creamy Red Pepper-Feta Sauce   Ellie Krieger  adapted

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 8-ounce jar roasted red peppers, drained and chopped
  • 1/2 cup organic vegetable broth  (I use Imagine)
  • 1 cup crumbled feta cheese or a 6-ounce block
  • 1/2 pound gluten-free fettuccine 
  •  dash black pepper
  • 2 tablespoons chopped fresh parsely

Directions

Heat the oil in a heavy skillet over medium-high heat. Saute onion until soft, about 10 minutes. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly.

Place mixture in a  food processor withbroth and all but 2 tablespoons of the feta. Process until combined, about 30 seconds.

Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Toss pasta with sauce, adding pasta water by the tablespoon, if needed.

 Season with salt and pepper, to taste. Divide among pasta bowls. Sprinkle with parsley and remaining feta.

Ellie Krieger, Food Network - Sunset Festival 2010

Ellie Krieger, Food Network - Sunset Festival 2010 (Photo credit: Ed Bierman)

Note:  I find that the addition of some water from cooking the pasta makes a huge difference, in the creaminess of a sauce. 

Trick or Treat Tuesday!

Stuffed Shells – Meat

I am not sure if it is that I am in a rut or that I really prefer the large shells stuffed with ricotta to meat.  Usually, when I take out the shells, I automatically take out the cheese, without giving meat, a thought.  This time, I thought about the shells, when I made my weekly menu and with the added thinking time, planned to take out the chopped beef and did just that.

I must admit, we enjoyed the change of pace in our eating style.  I did not load the shells with meat.  I added onions and Taco crumbs to the meat to lighten the dish.  I don’t add any fat to the recipe since the meat usually has enough for the purpose of frying.  In other words, in my limited ways, I attempted to keep this from being a heavy dish.  Serving it with carrots and almonds and a zucchini tomato dish, kept the meal light, in general.

Shells Stuffed with Meat  adapted from COOKS.COM
Ingredients
1 box jumbo pasta shells
1 medium onion, chopped
1 pound ground beef
1/2 cup Taco crumbs
1 egg, slightly beaten
1 cup non dairy creamer
1 jar Marinara sauce
Procedure
Cook pasta shells according to package directions. In large skillet saute onion. Add ground beef. Cook until meat browns.  Remove from heat, stir in  crumbs; set aside to cool.Pour 1/2 bottle Marinara sauce into greased 2 quart baking dish. Using a small spoon, carefully fill each shell with meat filling. Place stuffed shells, side by side, filling side up into baking dish. Spoon remaining sauce over shells. Combine the non dairy creamer and egg and pour over the shells. Cover and bake at 375 degrees for 35- 40 minutes.

 Grocery Cart Challenge

Easy Fettuccine Alfredo

Parmigiano-Reggiano cheese, the true "par...

Image via Wikipedia

  Rich and creamy and with a delicate flavor that stays with you……..  I love it.  It was a cinch to throw together.  I did it in two saucepans, one for the pasta and one for the sauce.  It is an easy cleanup.  I could eat this, nightly.  Hubby WOULD not.  He is just too good about what he eats, working to have a healthy diet.  I can’t pass on a recipe like this.

Fettuccine Alfredo 

Ingredients:

12 ounces  fettuccine; cooked
1/2 cup butter (one stick),
1 c Whipping cream room temp
3/4 c Grated parmesan cheese
 1 tablespoon parsleysalt and pepper to taste

Method:

Drain pasta well; place in warm serving dish large enough for tossing.

In a small sauce pan, melt butter and add whipping cream, Parmesan cheese and parsley; toss until pasta is well coated.

Add salt and pepper to taste.


A Little Nosh   

This is linked to Homemaker in Heels Blog Hop                 Sharing Sundays

Cheese & Nut Stuffed Shells

    There has been a change in cooking, recently (meaning years) and we see  nuts and cheese and fruits and vegetables being thrown into dishes, probably new to us.  This meal is a good example.  The nuts are added and that crunch that comes with these nuts makes a difference in the texture, thus in the entire dish.  Using the Mexican blend in place of mozzarella also made a taste difference.  I thought my stuffed shells were good but they don’t compare to this recipe.  The fresh parsley also makes a difference.

I made a salad with this, romaine, garden tomatoes, goat cheese with herbs, basil and oregano rice vinegar and a bit of sugar.  A few years ago, there would have been no goat cheese.  Lettuce and Tomato make a fine salad without it but how much better it is, with it.

Cheese & Nut Stuffed Shells  (adapted - CD Kitchen)

Ingredients

12 dried jumbo shell macaroni pasta
1 eggs, slightly beaten
1/2 carton (15 ounce size) ricotta cheese
3/4 cup shredded Mexican cheese
1/2 cup shredded Parmesan cheese
1/2 cup chopped walnuts
1 tablespoon snipped fresh parsley
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/16 teaspoon ground nutmeg
13 ounces marinara  pasta sauce

PREPARATION

Cook pasta shells according to package directions. Drain shells; rinse with cold water and drain well. Set shells aside. Preheat oven to 350 degrees F.

Meanwhile, for filling, in a large bowl stir together the eggs, ricotta cheese, 1 cup of the mozzarella, 3/4 cup of the Parmesan cheese, the walnuts, parsley, salt, pepper, and nutmeg.

Spread 1 cup of the pasta sauce in the bottom of a 3-quart baking dish. Spoon a heaping tablespoon of filling into each cooked shell. Arrange filled shells in the baking dish. Pour remaining sauce over shells. Sprinkle with the remaining mozzarella and Parmesan cheeses. Bake, covered, about 45 minutes or until heated through.