Breakfast was a whole lot heartier this morning, with the addition of leftover turkey and banana meatballs from Thursday night and a 50/50 spinach and lettuce blend. There’s nothing like leftovers and expiration dates to inspire some creativity in the kitchen!
Month: August 2013
This Meatball is Bananas
For #ThrowbackThursday, I brought back one of my old tricks: mashing fruit or veggies into ground turkey to add moisture and a hint of sweetness. In the past, I used apples, pears, even zucchini and pumpkin (the last of which was surprisingly popular. Just google “pumpkin meatballs” and you’ll see my 2009-era iPhone shot).
Tonight I went “bananas” and mushed an overripe banana into the bowl of ground turkey, along with bread crumbs, Herbes de Provence and salt & pepper. The meatballs were delicious served over rice with a sprinkling of Parmesan. Sweet!
Down with BLP
The prospect of a BLT without the tomato is tragic news at dinner hour. Sadly we had run out of heirlooms, so I improvised with sliced peaches. The sweet and salty contrast was tasty (and something I had experimented with in the past with a BLTAP featuring apples cooked in bacon fat and provolone). Are you down with BLP?
Almond Milk Mac & Cheese
Pinterest makes anything seem possible. “Life changing mac & cheese in minutes!” This pin inspired me to try boiling said noodles in milk (in my case, almond milk) and then simply stir in shredded cheese at the end.
Not bad, although I should have been more generous about the amount of cheese.
Where did you go?
So it’s been awhile. I lived out of a suitcase for the better part of April, May and June. But I’ve settled into my new neighborhood (and new kitchen), and I’m ready to get back to business.
Lets start with some Midtown Farmer’s Market inspired meals. This chèvre from Jollity Farms is creamy and mild, unlike its tangier counterparts. It made a delicious topping for peaches and basil, and provided a fresher take on your average cheese and cracker combo.
Then there’s the Pasta Queen. She ruled July in my house. I served up “Goat Cheese & Garlic in Roasted Garlic Pasta Ravioli” on my porch (Mom’s idea) with pear tomatoes. And then this week, David and I dined on a divine truffle and mushroom ravioli served with heirloom tomatoes and mixed greens.
The Pasta Queen reigns! But in case you don’t come across her majesty, a simple angel hair with pear tomatoes and fresh basil is also delightful. Or fettuccine with rosemary/olive oil-tossed heirloom tomatoes and Parmesan. Buon appetito!