Spaghetti and Turkey-Sausage Meatballs With Raisins

This is my idea of comfort food. I can have turkey meatballs everyday and not get tired at all. I love meatballs and you will be seeing plenty of versions in the future posts.

Ingredients:

• 1 1/2 pound hot Italian turkey sausage
• Angel hair Pasta - As required
  
• 1 1/2 pound ground turkey
• 2 cups fresh breadcrumbs (I grind 3-4 stale bread slices to make this)
• 1 whole egg
• 1 teaspoon crushed red pepper
• salt
• 1/2 - 1 tbsp pepper
• 1/2 - 1 cup raisins
• 2 tbsp olive oil
• 6 cloves garlic, grated
• 1 medium onion, chopped
• 1/2 cup Parmesan cheese
• 2 tablespoons fresh chopped parsley
• 1 26-oz jar of pasta sauce, any brand

Procedure:

• In a large bowl mix ground turkey, sausage, breadcrumbs, egg, cheese,parsley, crushed red pepper, raisins, garlic,
• onion,salt and pepper. Mix, but do not overmix. Shape them into lemon sized meatballs and set aside.
• In a pan, add the olive oil and shallow cook the meatballs in batches until its golden on the outside.
• Drain on paper-lined plate.
• In a large pan add the pasta sauce, drop the meatballs and cook for about 20minutes on low flame until its thoroughly cooked.
• Spoon the sauce and meatballs on the top of Spaghetti and serve hot.

Makes ~24 meatballs.

Enjoy!

Tip: Part of this can be frozen for later.

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ChickPea Sundal With Carrot&RawMango :Packed With Protein

"Sundal" is a dish made out of any legume that has been boiled and seasoned with typical Indian seasoning. For this recipe I used Chickpea(Garbanzo beans). Chickpea is a legume known for its high protein content, 25.3-28.9 %, after dehulling. It can be consumed boiled, fried or deep-fried. Here is a healthy and super easy recipe that is sure to seduce anybody's taste buds.This recipe is inspired by Marina Beach Sundal. Even though it isn't exactly done the same way, the taste is almost similar to the "Thenga Manga Pattani Sundal" they sell at the beach.

Ingredients:

• Chickpea - 1/2 cup, soaked overnight
• Shallot - 1, finely diced
• Carrot - 1 (half grated and half julienned)
• Raw Mango - 1/2 , finely diced
• Mustard seeds - 1 tsp
• Green Chillies - 1 or 2, vertically slit (OR) Cracked Pepper - 1/2 tsp or more
• Curry leaves - A sprig (Optional)
• Coriander leaves - a handful, finely chopped for Garnish
• Lemon Zest - 1 tsp, for Garnish
• Grated Coconut - 1 tbsp, optional
• Oil - 1 tsp
• Salt to taste

Procedure:

• Pressure cook the Chickpea until it is tender.
• In a pan, heat the oil and season with mustard. Add the shallot, green chilli(if using) and saute for 2-3mins.
• Add the cooked, drained chickpea, curry leaves(if using), cracked pepper,grated carrots and raw mangoes.
• Follow up with salt, simmer for a few minutes and switch off.
• Garnish with julienned carrots,coriander, grated coconut,lemon zest to make this simple dish an elegant one.

Makes ~ 2 Servings.

Enjoy!

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Party Stuffed Mushrooms

This is my very first post and I am so excited that I could burst! I know I have jumped on this blogging bandwagon a little late, a new kid on the block or whatever but I hope to make up for it..starting from Right Now! Stuffed Mushrooms are party favorites at my home. This is a simple, yet mouth-watering dish that has been modified to appeal to my taste buds, at least (and hopefully others)..

Ingredients:

• 1 cup seasoned Italian bread crumbs
  
• 4 garlic cloves, grated
• 1 medium sized red onion, finely diced
• 1 big red pepper,finely diced
• 3 tbsp olive oil
• 28 large button mushrooms, stemmed (you may wash the stalks but the mushroom tastes better without the washing. I use a wet paper towel and just wipe is from crown to the bottom)
• Salt and cracked ground black pepper for taste
  
• 2 tablespoons cilantro (optional)
• 1/4 cup grated parmesan (optional)

Procedure:

• Preheat the oven to 375 degrees F.
• Using a melon baller or a spoon open up the mouth of the mushroom.
  
• Dice the stalks finely.Save the bits/pieces as well as the mushroom stalks.
• In a pan, pour 2 tbsp of oil and add the garlic.Saute until it gives out a nice aroma and follow-up with onions and the diced stalks.
• Once they are browned add the diced red pepper and cook for 5 minutes. The red pepper will generate a lot of steam. At this point add the bread crumbs(and Parmesan if using) and salt.The resulting mixture shouldn't be soggy. If soggy, add more bread crumbs and cool it completely prior to stuffing the mixture.

 

•  Spoon the filling into the mushroom cavities and arrange on the baking sheet and drizzle/spray remaining olive oil over the filling in each mushroom.
• Bake for about 25-30 minutes until the mushroom is cooked.

Tip: The stuffing and the mushrooms can be prepared a day ahead and refrigerated.

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