Bit by a cooking bug

[magid]

I got inspired this afternoon. Why? The weather is balmy, I had interesting vegetables, I reorganized part of my kitchen, I could use things up before Passover.

I made:

• steamed Brussels sprouts
  
• brown rice
  
• cooked strawberries and cranberries with dumplings (very juicy strawberries, as it turns out)
  
• an improv Mexican-ish casserole: sauteed onions and red peppers, ricotta, black beans, the end of a jar of spicy red pepper and eggplant spread, Frank's hot sauce, a can of crushed tomatoes, and most of a bag of crushed unsalted blue corn chips that had been rejected by the eating public [edit: also, mozzarella]
  
• an Asian green related to broccoli somehow (there were florets and yellow flowers; not sure if it's autumn poem or not) sauteed with onion, powdered ginger, black pepper, and soy sauce
  
• turkey meatballs cooked with onion, chopped spinach, pine nuts, raisins, nutmeg, cumin, coriander, and black pepper. I was a bit rushed, so I didn't do much with the meatballs other than adding them to the rest of the stuff. I don't know where this idea came from... I hope it'll turn out ok.

Shabbat shalom and/or good weekend!

Comments

[pinkrose70.livejournal.com]

Those turkey-meatballs sound great. I use ground turkey occasionally for grilled turkey-burgers with swiss cheese, and also for meatballs with spaghetti and meatloaf.

[magid.livejournal.com]

The meatballs came out really well, though when I reheated them the spices were dulled. Next time, more of them, plus time to mix them into the meat as well. Oh, and a higher spinach to meat ratio, since I didn't have much spinach with any given meatball.

I use ground turkey almost exclusively, because I can get kosher ground turkey much more conveniently (a local store carries it, not just the kosher market half an hour from me), and because it's lower in fat. No one has ever commented on it....