7/28/2019 Low Mama

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Low Mama's Meatballs

Yield : Serves 4

olive oil cooking spray

2 cloves chopped garlic cup onion (chopped) chili flakes (dried red) 1 cup reduced sodium chicken stock

(College Inn fat free light) 1 cups tomato puree (red pack) 1 cups diced tomatoes (red pack) eggplant (halved lengthwise) salt 6 ounces turkey breast (lean ground) 4 ounces sirloin (ground beef) 2 ounces lean ground pork 1 egg white cup fresh parsley leaves (chopped) oz parmigiano-reggiano 2 cups kamut (puffed) 6 ounces spaghetti (kamut)

1. Place the eggplant on the grate of a gasburner over a high flame. Char the eggplant,turning it every few minutes, until the skin isblackened and the flesh is cooked through;this should take about 12 minutes. Allow theeggplant to cool slightly, and then cut it inhalf. Scrape out the flesh, being careful not toincorporate the blackened skin. Measure out cup of the flesh; reserve the remainingeggplant for another use.

2. Bring a large pot of salted water to a boil.

Meanwhile, in a small sauce pot, heat themarinara sauce over medium heat.

3. In a blender, combine the chicken broth,onions, garlic, cooked eggplant, and egg white.Puree until the mixture is smooth. In a largebowl, combine the pureed mixture with theground turkey, parsley, and 2 tbsp of thecheese. Season lightly with salt and pepper.Divide the meat mixture into 8 equal portions,a little over 2 ounces each.

4. When the marinara sauce comes to asimmer, roll each portion of the meatballmixture with the palms of your hands to forma ball, and gently drop the meatballs, one by

one, into the hot marinara sauce. Shake thepan gently to coat the meatballs with sauce.Cover the pan, and when the sauce begins tosimmer, reduce the heat to low. Simmer themeatballs for 12 minutes. Gently turn eachmeatball over in the marinara sauce andsimmer for another 5 minutes.

5. While the meatballs are cooking, cook thepasta in the boiling water according to thepackage directions, about 10 minutes; drain.

6. Divide the spaghetti among 4 plates, andtop each plate of pasta with 2 meatballs andsome sauce. Sprinkle the remaining 4 tbspcheese on top, and serve.

Mango-Cucumber Rice Salad

Recipe courtesy Food Network Magazine

Prep Time: 23 min Inactive Prep Time: --

Cook Time: 37 min Level: EasyServes: 6-8 servings

Kosher salt 1 cups rice blend cup quinoa, rinsed Finely grated zest and juice of 1 lime 2 tbsp peanut or vegetable oil 1 teaspoon sugar Freshly ground pepper 1 cup chopped mango 1 cucumber, peeled, seeded and diced 1 red jalapeno, seeded and thinly sliced 2 scallions, thinly sliced cup chopped fresh cilantro cup chopped salted roasted peanuts

Bring a large saucepan of salted water to a boilover high heat. Add the rice and cook, stirringuntil tender, 25 to 35 minutes (depending on therice blend).

Meanwhile, bring a separate saucepan ofsalted water to a boil over medium-high heat.Add the quinoa and cook until tender, about12 minutes.

Drain the grains and rinse under cold wateruntil cool; shake off the excess water.

Whisk the lime juice and zest, the peanut oil,sugar, 1 teaspoon salt, and pepper to taste in alarge bowl. Add the rice mixture, mango,cucumber, jalapeno, scallions, cilantro andpeanuts and stir to combine. Season with salt.

Sarah's PB&J Chocolate Bars

Recipe courtesy Sarah Copeland for FoodNetwork Magazine

Prep Time: 25 min

Inactive Prep Time: 30 min

Cook Time: 10 min Level: Easy

Serves: 3 dozen bars

For the base:

1 stick unsalted butter cup granulated sugar cup unsweetened cocoa powder 1 large egg, beaten 1 sleeve saltines (40 crackers, regular or whole

wheat), finely crushed (or Ritz for a morebuttery flavor)

cup finely chopped roasted, saltedpeanuts

For the filling and glaze:

1/4 cup grape jelly (or a thicker preserve in aflavor like raspberry or strawberry)

7 tbsp plus 1 teaspoon unsalted butter,softened

cup creamy peanut butter cup confectioners' sugar 4 ounces semisweet chocolate, chopped

Make the base: Line an 8-inch square bakingpan with foil, extending it over the sides. Putthe butter in a medium heatproof bowl;position the bowl over a saucepan of barely

simmering water (the bowl should not touch thewater). Once the butter melts, stir in the sugarand cocoa. Whisk in the egg; cook, whisking,until the mixture is warm and the consistencyof hot fudge, 6 minutes. Remove from the heatmix in the saltine crumbs and peanuts. Pressthe crust into the pan. Set aside the saucepanof water.

Make the filling: Spread the jelly over the crustin the pan; place in the freezer for a fewminutes. Beat 5 tbsp plus 1 teaspoon butter,the peanut butter and confectioners' sugarwith a mixer until light. Spread over the jellylayer; return to the freezer while you make the

glaze.Place the chocolate and the remaining 2 tbspbutter in a heatproof bowl; set over the pan ofsimmering water and stir until the chocolate ismelted. Remove from the heat; stir untilsmooth. When cool but still runny, spread theglaze over the chilled peanut butter layer.Freeze for another 30 minutes.

Use the foil flaps to remove the bars from thepan; cut into squares while still cold (freezethem for awhile for easy cutting). Serve cold andkeep leftovers refrigerated.

7/28/2019 Low Mama

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Gnudi with Roasted-Corn Sauce

Serves 4 servings

2 cups ricotta (fresh) 2 ounces cheese (finely grated grana padano, 1

cup plus more shaved for garnish)

tsp grated nutmeg (freshly) tsp coarse salt tsp freshly ground pepper 3 cups semolina flour 6 corn husks (ears, intact) 5 ounces salt pork (finely chopped - cup) 4 scallions cut diagonally into 1 inch

pieces (white and pale green parts only plusmore for garnish)

3 cups vegetable stock (corn stock plus moreif needed)

tsp grated nutmeg (freshly) 1 pinch cayenne pepper 7 tbsp unsalted butter (cold, cut into small

pieces) coarse salt freshly ground pepper

1. Make the Gnudi: Place ricotta in a sievelined with cheesecloth, and set over a bowl.Refrigerate at least 2 hours (or overnight) todrain. Discard liquid.

2.Combine ricotta, Grana Padano, nutmeg,salt, and pepper.

3.Spread semolina flour on a rimmed bakingsheet. Form 1 heaping teaspoon ricottamixture into a ball. Gently roll in flour tocoat, then nestle in the flour. (The flour will

form a coating on the Gnudi, helping them to keeptheir shape as they cook.) Repeat withremaining ricotta mixture. Cover withplastic wrap, and refrigerate overnight.

4.Make the roasted-corn sauce: Preheat grillto medium-high. (If you are using a charcoal

grill, coals are ready when you can hold your hand 5inches above grill for just 3 or 4 seconds.) Bendback husks of each ear of corn, remove silk,and replace husks. Grill corn, turningoccasionally, until charred on all sides,about 15 minutes. Let cool. Remove husks.Cut kernels from cobs, reserving cobs forcorn stock (recipe follows).

5.Cook salt pork in a skillet over medium heatuntil golden and barely crisp. Add cornkernels, scallions, and 3 cups corn stock,and bring to a boil. Reduce heat to medium-low. Stir in nutmeg and cayenne, and cookuntil slightly thickened, about 8 minutes.Stir in butter, salt, and black pepper. (If athinner sauce is desired, add more stock as needed.)

6.Bring a large pot of water to a boil. Add 1tablespoon salt. Cook Gnudi in batches (donot overcrowd pot) for 1 minute. Using aslotted spoon, transfer Gnudi to sauce, andtoss to coat. Serve garnished with scallions,black pepper, and shaved Grana Padano.

Luscious Lemon Bars

48 servings

Prep: 25 minsBake: 20 mins at 350oF

2 cups all-purpose flour 3 tbsp sugar 1 cup butter 5 slightly beaten eggs 2 cups sugar cup all-purpose flour 2 tsp finely shredded lemon peel 3 tbsp lemon juice 1 teaspoon baking powder Sifted powdered sugar

1. For crust: In mixing bowl, combine the 2-

1/2 cups flour and 3 tbsp sugar. Using a pastryblender, cut in butter until mixture iscrumbly.

2. Press into the bottom of a greased 15x10x1-inch baking pan. Bake in a 350 degree F ovenfor 15 minutes or until golden.

3. For filling: In medium mixing bowl, stirtogether eggs, the 2-1/2 cups sugar, 1/4 cupflour, lemon peel, lemon juice, and bakingpowder until combined.

4. Pour filling over the hot crust. Bake bars ina 350 degree F oven for about 20 minutes moreor until lightly browned around the edges andthe center is set.

5. Cool in pan on wire rack. Sprinkle withpowdered sugar. Cover; store in refrigerator.Makes 48 bars.