Geez people, get your minds out of the gutter 😉
Bella loved it. It was her first snow. She ran funny because she couldn’t figure out why she kept getting stuck, so she sort of did this bounding thing across the yard with right and left front, then both back ones at the same time. She couldn’t quite figure it out. She tried to eat it and dig through it. I would throw her snowballs in the air and she thought they were real balls, until she chomped down on them and they turned to powder in her mouth. I wish had video of it, it was hilarious!
I love when it snows. Everything gets so quiet. I could have walked for hours outside today, but was only dressed for about 30 minutes. The landscape goes from this bland brown mush to a beautiful black and white photograph. All the houses stick out from the hill across the lake, and every now and then you can hear the faint laughter and joyful screaming of kids sledding, enjoying their day off from school. Now for some baking and meatball making 🙂
On this cold day I am making Giada’s meatballs. I am using beef instead of turkey because the only ground turkey i could find at the store up here said “with added flavoring,” sounds…yummy. Luckily i had some grass-fed beef in the freezer.
Giada’s Meatballs and Homemade Marinara
- 1/4 c. plain dried bread crumbs
- 1/4 c. chopped flat leaf parsley
- 2 large eggs
- 2 tbsp. whole milk
- 3/4 c. grated Romano cheese
- 3/4 tsp. salt
- 3/4 tsp. pepper
- 1 lb. ground turkey, preferably dark meat
- 1/4 c. extra virgin olive oil
- 5 c. of marinara (recipe below)
In a large bowl, stir together the bread crumbs, parsley, eggs, milk, 1/2 c. of cheese. and salt and pepper. Add turkey and gently stir to combine, being careful not to overwork the meat. Shape the meat mixture into bite-size balls. In a large skillet, heat the oil over a medium-high flame. Working in batches, add the meatballs and cook without moving or turning the meatballs until brown on the bottom, about 3 minutes. Turn the meatballs over and brown the other side, about 3 minutes longer. Continue to cook until all the sides are golden brown. Add the marinara sauce and bring to a boil. Reduce the heat and simmer until the flavors blend, about 5 minutes. Using a slotted spoon, transfer the meatballs to a serving bowl. Sprinkle with the remaining 1/4 c. of cheese. Put some cooked spaghetti or pasta of your choice in the pan with the remainder of the sauce and toss to coat. Transfer the pasta to a large serving bowl and serve with the meatballs.
Marinara Sauce (makes about 8 cups)
- 1/2 c. extra-virgin olive oil
- 2 small onions, finely chopped
- 2 garlic cloves, finely chopped
- 2 celery stalks, finely chopped
- 2 carrots, peeled and finely chopped
- 1/2 tsp. sea salt, plus more to taste
- 1/2 tsp. freshly ground pepper, plus more to taste
- 2 (32-ounce) cans crushed tomatoes
- 2 dried leaves
In a large pot, heat olive oil over a medium-high flame. Add onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 tsp. each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper to taste.
I am going to saute some fresh zucchini and asparagus to go with it, if you wanted, you could toss any veggies you like with the pasta as well. I’ll have some pics tomorrow of this perfect meal for a cold, winter’s day. Happy Monday 🙂