Thursday, August 4, 2011

Soup...It's What We Needed!

Okay, I apologize; the lack of posting is MY FAULT. Mea culpa. :)
A few weeks ago, we decided we needed a "lighter fare" for supper, so we thought Minestrone soup would be great. Somewhere along the way, we realized that Minestrone was the inspiration for the soup (and, it still had an Italian flair), but as usual, we created our own masterpiece.
Italian Meatball Soup:
Meatballs:
1.5 lbs ground turkey
3/4 cup quick oats
1 cup milk
T. or so each: onion powder, garlic powder, thyme, parsley
Worcestershire
2 T. olive oil
S & P to taste

* Shape into balls and line up on cookie sheet. Place in a preheated 375* oven for 20-ish minutes - until cooked through.

* We recommend using a small ice-cream scoop to make the meatballs - it helps to guarantee uniform cooking.

* Also, another tip: to double check your seasonings, pinch off a small bit of the meat mixture, and cook it up in a skillet. It'll cook in no time, and you'll be sure you have the spices correct. :)


(This is how we knew we needed to add more salt.)

Soup

2 cartons chicken stock
1 bag TJ's mixed frozen veggies
1 cup-ish frozen chopped spinach
Cannelini beans
cooked lentils
shredded cabbage
1 can diced canned tomatoes
1 big pinch red pepper flakes
2 cloves garlic sliced thin
salt to taste

* Add all soup ingredients to a pot and allow to simmer 20 - 30 minutes. Add cooked meatballs to a bowl and ladle veggie soup over meatballs. Eat. Enjoy. Yum.


Dessert: Grilled Stone Fruit
This is one of my (Aym's) favorite "fake-out" dessert. "Fake out" because it seems so impressive, when really, it's beyond easy.
1/2 peach and 1/2 plum per person (or more, if you want to)
Heat your griddle pan to hot, spray with cooking spray, and grill the fruit (cut-side down) until slumpy and warm. We served this with Megan's "Holy Cow, This Should Be Illegal" Butterscotch Sauce and Whipped Cream. YUM.

More posts coming soon! Once I get my slacker-tushy in gear.

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