Tag Archives: parmigiano reggiano cheese

meatball sandwich

25 Feb

photo-9

Dinner…pasta with meatballs and tomato sauce? That’s a bit plain Jane.

Let’s get a little creative and find a different medium for the meatballs and sauce. Fresh baguette! Let’s make meatball sandwiches for dinner!

Serves 2

Ingredients:

Meatballs:

  • Lean ground beef (or try ground turkey, chicken), .5 lbs
  • Sea salt, pinch
  • Pepper, pinch
  • Fennel seeds, pinch
  • Olive oil, 1/2 tbsp

Tomato sauce:

  • Olive oil, 1 tsp
  • Garlic, 2-3 cloves, smashed and minced
  • Yellow onion, 1 small, chopped
  • Fire roasted whole tomatoes, 1/2 can
  • Fresh basil leaves, as much as you like
  • Sea salt, pinch

Bread and toppings:

  • Fresh baguette
  • Optional Parmigiano Reggiano or Pecorino Romano, sprinkle

Directions:

1. Prep and brown meatballs: Add salt, pepper, fennel seeds to your ground meat. Roll the meat into small meatballs. Heat up olive oil in medium sized pan, add meatballs. Let brown on each side, flipping them so they are fully browned all around. Remove from pan, set aside.

2. Make the tomato sauce: In the same pan, over medium heat, add a touch more olive oil then your garlic and onions, with a pinch of salt. Cook until translucent and fragrant. Add tomatoes. With a wooden spoon smash the whole tomatoes. Bring to a boil, then down to a simmer, cover and cook for 20 minutes. Add in your browned meatballs and fresh basil. Submerge them in the tomato sauce, cover then cook for another 10 minutes.

3. Prep your bread: Cut baguette, toast if you like, or leave it fresh.

4. Assemble your sandwich: Lay out your baguette onto a plate. Add one thin layer of tomato sauce on the bread, then top with meatballs. Finish with another layer of tomato sauce. Top with a sprinkle of Parmigiano Reggiano or Pecorino Romano (certainly optional), dash of salt and crack of pepper.

Put out some napkins and enjoy!

Flora’s seasonal recipe: comforting lentils

9 Nov

One of my favorite foods growing up was lentils (yes, it’s true!).

My mom used to make lentils with olive oil, sprinkle of parmigiano regiano and a dash of salt. I always treasured the times that she made this dish, as it always made feel great.

Eating these lovely legumes on a cold fall or winter day, warmed me up, and lifted my spirits. It made me feel calm, centered and healthfully full.

Every time I ate a bowl of lentils, I could feel my iron levels increase dramatically, as my mom would always tell me how high in iron they were. Popeye and I had some things in common! Women need a good amount of iron, and I always turned to lentils instead of taking an iron supplement.

Little did I know that lentils not only contained high level of iron, they also contain protein, fiber, folate and magnesium which are great for building muscle, improving digestion, strengthening your nervous system, and improving blood circulation. Go lentils!

A bowl of lentils is one of the easiest recipes out there, so get excited for these very short directions! To make the meal more balanced you can always mix it up with some brown rice, quinoa or add it into tomato sauces, and pastas.

Makes 2 servings

Ingredients:

Directions:
Bring your water to a boil, add lentils. Lower to a simmer, and cook for 30-40 minutes (depending on the lentils you use). Once cooked, and water fully absorbed, add your lentils to your favorite bowl. Drizzle with olive oil, then mix. Top with fresh parmigiano reggiano cheese, a dash of salt. Sit and savor each bite.

“Let things taste of what they are.”
-Alice Waters