Feb15

Chicken meatball sandwiches

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Since last night was the casual portion of our Valentine’s Day celebration, I wanted to make something comforting but light-ish to eat at home before going to the movies.  Chicken meatball sandwiches totally fit the bill.  I love these in a sandwich, but you can of course eat them over spaghetti for a Lady and the Tramp style Valentine’s Day!

Chicken Meatball Sandwiches

For the meatballs:
1 lb ground chicken
3 cloves garlic
1/4 onion, finely chopped
1 egg
1/3 c breadcrumbs
1/4 c parsley, finely chopped
1/4 c grated parmesan cheese
kosher salt
black pepper
1 T olive oil

For the tomato sauce:
1 28 oz can whole peeled tomatoes
3 cloves garlic
1/2 onion, chopped
1 T olive oil
1 T butter
1/2 tsp red pepper flakes
1/2 tsp dried oregano
basil

For the sandwiches:
baguette
mozzarella cheese

Preheat the oven to 400 degrees F.

To make the meatballs, combine all of the ingredients except for the olive oil in a mixing bowl. Mix together with your hands (don’t over-combine though, it will make them tough). Drizzle the olive oil onto a baking sheet, then roll the balls into one-inch balls. Place the balls on the baking sheet and roll around in the oil.  Bake for 20 minutes.

Set one meatball aside for your chihuahuas!

To make the sauce, heat a pot over medium heat with the olive oil and butter. Saute the onions and garlic until soft. Season with salt, pepper, oregano, and red pepper flakes. Add the tomatoes and about a cup of water. Simmer for at least 20 minutes. I would normally add some finely chopped basil towards the end, but we were out because Paco made an enormous batch of pesto. Luckily, the canned tomatoes that I used had basil in them (not as much basil flavor, but definitely enough for this recipe). When the meatballs are ready, add them to the sauce, and simmer for at least five minutes (or up to an hour).

 

To assemble the sandwiches, slice the baguette into 4-inch pieces. Cut long-ways, but not all the way through. Arrange meatballs and sauce on the bread.

Sprinkle cheese on top.

Place in a 400 degree F oven for a few minutes, until the cheese is melted.

Feb14

Happy Valentine’s Day!

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I used to think that Valentine’s Day was a silly holiday, but last year, I decided to embrace it. Is it so terrible to have an excuse to go to a nice dinner and get flowers?

Paco and I celebrated last night with dinner at The Tasting Kitchen, and tonight we’ll continue by going to see The Safe House (exactly my type of movie!). What’s not to like about Valentine’s Day?

Feb13

Lentil soup with sausage

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I have been making Rachael Ray’s Hungarian Hot Sausage and Lentil Soup for years, it completely revolutionized my idea of what lentil soup can be.  I grew up eating relatively plain lentil soup with ham, which I also love, but Rachael Ray’s lentil soup is full of “stuff.”  Not just sausage, but portobello mushrooms and kale.  It is the perfect thing to make early in the week and eat for a few days.

Lentil Soup with Sausage
Adapted from Rachael Ray

olive oil
2/3 lb. hot Italian sausage, casings removed
1/2 onion, chopped
4 cloves of garlic, minced
1/2 tsp red pepper flakes
kosher salt
black pepper
1 portobello mushroom, gills removed and sliced
3 small carrots, sliced
1 c of green lentils
2 small white potatoes, thinly sliced
1 bay leaf
2 tsp smoked paprika (if you don’t have this, buy it!)
1 sprig of rosemary, finely chopped
14 oz can of diced fire-roasted tomatoes
6 c chicken broth
1 bunch of kale, stems removed, roughly chopped

Heat a little bit of olive oil over medium-high heat in a large dutch oven. Brown the sausage in the oil, breaking it up as it cooks. Add the onions and garlic, season with red pepper flakes, salt, and pepper, and cook until they are translucent.

Add the carrots, mushrooms, lentils, potatoes, bay leaf, paprika, and rosemary, and allow to cook for a few minutes. Add the tomatoes and chicken broth. (I also added a few fresh cherry tomatoes because I wanted to use them up.) Cover the pot and bring to a boil.

Uncover the pot and allow to boil for 20-30 minutes, until the lentils, potatoes, and carrots are cooked. Add the kale, stirring it in as it wilts. It might look like a ridiculous amount of kale at first, but I promise it will fit once it wilts down. Allow to simmer for a few more minutes.

This soup has enough starch to be eaten on its own, or you can serve it with crusty, toasted, buttered bread.

Feb10

In San Francisco for the weekend!

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I’m spending the weekend in San Francisco, and I’m really excited to spend some time in the city (The City).

Although I’m not as Bay Area as some. . .ahem. . .Lando. . .

. . .San Francisco holds a special place in my heart.  Paco and I spent five years there post graduation, lived in a variety of charming  (drafty/overpriced) apartments, and have a lot of fond memories there!

Feb9

Fried rice topped with eggs

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Here’s another of my favorites when I’m cooking for one–fried rice.  I was super short on vegetables, but I was able to pull together a very respectable fried rice with some leftover white rice, lap cheong (Chinese sausage), celery, and frozen peas. To make it taste Chinese, I use ginger, garlic, sesame oil, and fish sauce. Topped with two sunny-side-up eggs and tons of garlic chili sauce, I could eat this every day!

Nom.