Posted on Thursday, February 22, 2007 by Julie | 2
So, this week for WCW, I made another Rachael Ray recipe. This was super simple, VERY delicious, and highly enjoyed. Even my kids loved it! This recipe has been tweaked by me (of course)
Cheesy Stuffed Chicken Meatballs
1 pound whole wheat spaghetti 3 cloves garlic, grated or finely chopped, divided 1 28-ounce can plum tomatoes, crushed with your hands or back of a wooden spoon 1 15-ounce can crushed tomatoes 1 tbsp VE Margherita Seasoning 1 pound ground all-white meat chicken 1 egg 2 tablespoons milk 1/2 cup (a couple of generous handfuls) bread crumbs 3/4 cup (a couple of handfuls) grated Parmigiano Reggiano cheese 2 tablespoons flat-leaf parsley, chopped Salt and freshly ground black pepper 1 4-ounce piece mozzarella cheese, cut into 1/2-inch chunks
Bring a large pot of water to a boil over high heat. Once the water comes to a boil, add a generous handful of salt along with the pasta. Cook the pasta to al dente according to the package directions.
Place a medium-size sauce pan over medium-high heat, add EVOO. Add half of the garlic and cook until it starts to get lightly browned, about 1 minute. Add the tomatoes and bring to a simmer, cook for 8-10 minutes and season with Margherita Seasoning.
While sauce is simmering, place the ground chicken in a medium-size mixing bowl and add the egg, milk, bread crumbs, 1/2 cup of grated cheese, the other half of the garlic and the parsley.
Season the chicken mixture with salt and pepper. Mix all ingredients together and roll into 12 medium-size meatballs, each about 2 inches round.
Place a piece of cheese into the center of each meatball and maneuver the meat around the cheese to seal it in the middle. Place the meatballs in the tomato sauce and simmer for about 10 minutes, or until cooked through.
Pour meatballs and sauce over the cooked pasta, sprinkle with the remaining grated cheese,and serve.
Posted on Wednesday, February 07, 2007 by Julie | 6
Modified from Racheal Ray...
1 pound whole-wheat spaghetti 2 tablespoons olive oil 1 large onion, thinly sliced 2 large cloves garlic, chopped 3 handfuls shredded carrots *I used stir fry mix (carrots broccoli and peapods)
10 mushrooms, stemmed and thinly sliced 1 large zucchini or 2 small, cut into half moons and sliced 1/2-inch thick 1 large bok choy, cored and chopped 6 cups chicken or vegetable stock 1 cup fresh bean sprouts, optional * I did not use these 1/4 cup toasted sesame seeds 1/2 tablespoon ground coriander *didn't have this. 1/2 tablespoon chili powder Cayenne pepper, a pinch Tamari (dark soy sauce) *I just used regular
I chose to add about half a pound of pork strips, thinly sliced for the carnivores in my family.
Place a large pot of water over high heat and bring up to a boil to cook the spaghetti. Once boiling, add some salt and the spaghetti and cook until al dente, according to package directions. Drain and toss with a little bit of vegetable oil.
While the water is coming up to a boil to cook the spaghetti, place a large soup pot over medium-high heat and add 2 turns of the pan of vegetable oil, about 2 tablespoons. Add the onion, garlic and shredded carrots and cook until the onions start to get tender, about 4-5 minutes.
Add the mushrooms, zucchini and bok choy and cook for another 2-3 minutes. Add stock, bring up to a bubble then simmer for 5 minutes. Add the bean sprouts the last minute.
In a small bowl, combine the toasted sesame seeds, ground coriander, chili powder and cayenne pepper and reserve for garnishing the soup.
To serve, place some of the spaghetti in a soup bowl and season it with a couple of splashes of tamari.
Ladle the veggies and soup over the noodles. Sprinkle the sesame mixture on top and serve.
This served at least 6 for us. Although the recipe says it serves four. I did not exactly measure my vegetables going in, so that could be why. I also used a whole small package of whole wheat spaghetti.
REVIEWS: We had some mixed opinions on this one. All of us enjoyed it (3 adults, no kids, lol) However my hubby wanted more meat. I am just trying to get accustomed to actually eating vegetables, so while I enjoyed it, I was not in love with it.