Lamb Stir-Fry with Pomegranate and Yogurt

Lamb Stir-Fry with Pomegranate and Yogurt

Wednesday, April 24, 2013

Turkey Meatballs with Zucchini, Green Onions and Sumac

Meatballs don’t need breadcrumbs or eggs. It’s official. I have made two of Ottolenghi’s versions and neither one required breadcrumbs as a filler. His lamb kofta recipe that I wrote up here relies on crushed pine nuts to hold them together. I recently made his turkey meatballs with grated zucchini and green onions and substituted the three eggs for flax seed with no issues. (One tablespoon of ground flaxseed with about 2 tablespoons of water equals one egg).

Breadcrumbs and eggs aside, these flavorful meatballs are awesome. And any recipe that simply says, ‘combine all ingredients in a mixing bowl’ immediately earns points in my book.  Since I wasn’t making the accompanying yogurt sauce (no substitute found for that yet!), I just added the sumac into the turkey mixture so I wouldn’t miss out on that flavor. All that’s left to do after mixing together all the ingredients is to pan sear them and throw them in the oven for 8 minutes.

I doubled the recipe as these little patties travel well and make for great lunches for a few days. They are so packed with flavor that you can serve them with a simple grain and sautéed vegetable to give your taste buds a rest between bites.

Thursday, April 18, 2013

Raw Buckwheat, Walnut and Apple Porridge

When I first tried this porridge a few months ago, it tasted like how I imagine health food stores smelled in the 1970s. It just tasted so….healthy! Too healthy.
However, I had made a big batch and I am not one to waste food, so I continued eating it dutifully every morning that week. By the third day, I was hooked. Don’t get me wrong, this does not taste like oatmeal with cream, brown sugar and butter, but it’s quite good when you consider how healthy it is. It’s fresh, filling and packed with magnesium and omega-3. And while buckwheat has a strong, earthy flavor, you can top it with whatever spices, fruit or nuts you like to suit your taste.

This is not for everyone but give it a shot if you are feeling like a hippy!

Monday, April 15, 2013

Two Recipes for Mediocre Street Cart Berries

Around this time of year, I start to crave beautiful fruit. After a long winter of clementines and not much else, I’m more prone to give into the $7 raspberries at Whole Foods. The other day I felt I was feeling particularly clever and frugal when I got two pints of berries at my local street cart for $3. What a bargain! But then I tasted them and…well, nothing. They weren’t bad necessarily but they weren’t good enough to eat on their own or even sprinkle on cereal. There is only one solution for mediocre berries – add lots of butter, eggs, sugar, etc. and bake them!

For Easter I made this gorgeous strawberry cake. It’s very simple and delicious served with some boozy whipped cream (whipped cream plus rum).

For breakfast a few days later, I made Smitten Kitchen’s blueberry cornmeal butter cake.

Both recipes were simple and came together with the basic ingredients in your cabinets. I’m looking forward to not making them this summer though. It’s high time for the season of just popping berries in your mouth with a glass of prosecco. Sigh….