Spicy Lamb Meatballs with Couscous

Posted on June 30, 2012 by Lattes and Leggings

Here’s a twist on meatballs. Have you ever used couscous instead of bread crumbs? Somehow it works magically with the ground lamb. This is another great year round dish since everything is cooked on the stove top. No need for the oven. Thank goodness with the heat wave we’re having. I’m just grateful we don’t have hundred degree weather like the south is having right now. It’s been over a 100 in Tennessee. I lived there 23 years, and I don’t remember it ever being that hot. Even when I lived in Florida it was never that hot either. Ok well maybe the humidity took it over the edge.

Speaking of heat, these meatballs are a little on the spicy side. There is some cayenne pepper in the meatball mixture. Are you still on board? You can always tone it down or omit it completely. Cinnamon is also an interesting twist in the meatballs and marinara sauce. The flavors remind me of Morocco for some reason. Maybe because my family used to live there, and my grandmother would make some kind of stew with couscous and raisins for us growing up. That was probably my least favorite thing she made, but now I love couscous now. I might have to track down that recipe and breathe some new life into it.

I used a box of Near East’s Toasted Pine Nut Couscous. You use 1/2 cup in the meatball mixture and serve the remaining couscous with the meatballs.

Not a fan of cayenne pepper? Use 1/8 teaspoon or omit it completely.

You can see the tiny bits of couscous in the meatballs which adds great texture.

I used a jar of store-bought marinara sauce to save time.

Spicy Lamb Meatballs with Couscous
adapted from Weeknights with Giada

serves 2 to 3

Ingredients
Meatballs:
1/2 pound ground lamb
1/2 cup cooked and cooled couscous (see note below)
1 tablespoon onion, finely chopped
1 garlic clove, minced
2 teaspoons dried parsley
1 tablespoon extra virgin olive oil
1 tablespoon dried basil
2 teaspoons dried oregano
3/4 teaspoon ground cumin
1 1/2 teaspoons ground cinnamon
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper (use 1/8 teaspoon for less heat)

Sauce:
1 tablespoon extra olive oil
2 cups marinara sauce (store-bought or homemade)
2 teaspoons ground cinnamon

Directions
In a medium bowl, add the ground lamb, couscous, onion, garlic, parsley, olive oil, basil, oregano, cumin, cinnamon, salt, black pepper, and cayenne pepper. Using your hands, mix together carefully not to overwork the meat. Form the mixture into 8 to 9 (2-inch diameter) meatballs.

In a large skillet, heat the olive oil over medium-high heat. Add the meatballs and cook for about 6 minutes, until brown on all sides. Add the marinara sauce and cinnamon. Bring the sauce to a boil and then reduce the heat to a simmer over low heat. Simmer for about 10 to 12 minutes, until the meatballs are cooked through.

Transfer the meatballs and sauce to a serving bowl and garnish with parsley. Serve the remaining couscous alongside the meatballs.

Note about Couscous: I like to use Near East’s Toasted Pine Nut Couscous. Cook the couscous according to the instructions on the box. Allow the couscous to cool and add 1/2 cup to the meatball mixture. Serve the remaining couscous alongside the meatballs.

Chicken Florentine

Posted on June 30, 2012 by Lattes and Leggings

There is nothing earth-shattering about this dish. I’m sure we’ve all had some kind of creamed spinach sauce in our lives, but I wanted to share this recipe because it’s a fast, easy weeknight dinner when you don’t really have a lot of time to cook…especially after a long day at work. It’s a great way to take a boring piece of chicken and dress it up a bit it. Chicken florentine is part of my dinner rotation, and it’s a great budget friendly meal.

The sauce takes less than 5 minutes to make.

These are actually 2 large chicken breasts that I divided into 4 pieces so we could have leftovers for the next night.

I’m still on the fence on whether it’s really necessary to thaw and drain frozen spinach before cooking. I’ve sauteed it both frozen and thawed and have seen no difference. Dinner is on the table in no time.

Chicken Florentine
adapted from Giada’s Family Dinners

serves 2 to 3

Ingredients
2 chicken breasts, boneless and skinless
kosher salt and freshly ground black pepper
2 tablespoons butter
2 tablespoons onion, finely chopped
1 garlic clove, minced
3/4 cup dry white wine
1/2 cup heavy cream
1 teaspoon dried parsley
2 tablespoons olive oil
4 cups frozen chopped spinach, thawed and drained

Directions
Sprinkle the chicken with salt and pepper. In a large saute pan over medium heat, melt 1 tablespoon of butter. Add the chicken and cook on each side for about 5 minutes on each side, until brown and cooked through. (The chicken may need to be cooked longer than 5 minutes on each side depending on size.) Transfer the chicken to a plate and set aside.

In the same saute pan, add 1 tablespoon of butter. When the butter has melted, add the onion and garlic. Saute until the onions soften slightly for about 30 seconds. Add the white wine. Turn the heat to medium-high and boil until the liquid has reduced in half about 1 minute. Add the cream and continue boiling (stirring often) until the cream sauce reduces by half again about 1 1/2 minutes. Bring the sauce to a simmer over low heat and add the parsley. Add a pinch of salt and pepper to taste and stir the sauce. Add the chicken back to the pan and turn the chicken once or twice to coat with the sauce. Keep heat on low until the chicken is warmed through.

Meanwhile, heat a medium sauce pan over medium heat, and add the olive oil. Add the spinach and saute for 2 to 3 minutes, until it is heated through. Season with salt and pepper to taste. Transfer the spinach to a serving platter. Using tongs, place the chicken on top of the spinach. Pour the sauce over the chicken and serve.

Spaghetti with Brussel Sprouts, Mushrooms, and Creme Fraiche

Posted on June 29, 2012 by Lattes and Leggings

Have you ever had creme fraiche? Me neither. Not until I made this dish. It’s the secret ingredient that really elevates the flavors in this pasta. It’s also a great vegetarian meal that you won’t even realize the meat is missing. You could even add cannellini beans to pack in a little more protein too.

I used a mix of cremini and shitake mushrooms. Make sure the stems are removed from the shitake. You could also use button or portobella mushrooms.

I used 1/4 pound of pasta. (Just because I’m more of the sauce and veggie type girl). If you like more pasta, add up to 1/2 pound.

You just might like brussels sprouts even more in this pasta. No bitterness. Just creamy goodness from the sauce.

Spaghetti with Brussel Sprouts, Mushrooms, and Creme Fraiche
adapted from Weeknights with Giada

serves 2

Ingredients
1/4 to 1/2 pound whole wheat spaghetti
1/2 cup freshly grated pecorino romano cheese
2 tablespoons extra virgin olive oil
1/2 onion, chopped
1/3 pound mushrooms, (mix of cremini and stemmed shiitake), cut into thick slices
kosher salt and freshly ground black pepper
1/2 pound brussels sprouts, trimmed, halved and thinly sliced
2 garlic cloves, minced
1/2 cup creme fraiche, at room temperature
1/4 cup vegetable broth
zest and juice of 1 lemon
1/2 cup sliced almonds

Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions. Drain the pasta and transfer to a large serving bowl. Add 1/4 cup of pecorino. Toss to coat. Set aside.

In a large saute pan, heat the olive oil over medium heat. Add the onion and mushrooms. Season with salt and pepper. Cook for about 6 minutes, until onions and mushrooms softened. Add the brussels sprouts and garlic. Season with salt and pepper. Cook for 6 to 8 minutes until the brussels sprouts softened. Stir in the creme fraiche, broth, lemon zest, lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to a simmer over low heat and cook for 2 to 3 minutes, until a creamy sauce is formed and is warm throughout.

Pour the sauce over the pasta. Toss until coated. Add the almonds and toss again. Sprinkle with the remaining 1/4 cup pecorino and serve. Season with more salt and pepper if needed.