Spinach Meatballs with Homemade Marinara

Don't you love when you can sneak veggies into a delicious meal? This recipe uses an entire bag/carton of fresh spinach! My family loves this dish. It also makes enough for another night's dinner...or freeze the meatballs and use next week...or make meatball sliders...so many options!

Thanks again to my friend, Sabrina, for sending me this recipe. She has a big family as well, so she knows how to cook for them!

Spinach Meatballs (slightly adapted from Skinnytaste.com)

Ingredients:
1 lb ground beef
5 oz fresh spinach (one bag/carton)
2 slices bread (I use older sourdough, any can do)
1 large egg, beaten
2 cloves garlic, minced
2 tbsp. fresh parsley, chopped
1/2 cup parmesan cheese
salt and pepper
1 tbsp. olive oil

1. Give entire 5 oz of fresh spinach a rough chop. Steam spinach in microwave for about 1 1/2 minutes until it is warm and slightly wilted.
2. Add to mixing bowl: ground beef, wilted spinach, beaten egg, garlic, parsley, parmesan cheese, healthy dose of salt and pepper (about 1/2 tsp of each). Barely wet bread with water, squeeze out excess water over sink, and crumble bread into mixing bowl. Mix all with hands until thoroughly combined.
3. Using tablespoon, scoop out meat, and form small meatballs (each is about one tablespoon in size, possibly slightly bigger).
4. In large skillet or nonstick pan, heat 1 tbsp. olive oil. Add as many meatballs as you can without them touching each other. Allow meatballs to cook and get a nice sear, then turn to other side. Continue to turn meatballs every 3-5 minutes until all sides are browned and centers are pretty much cooked through.
5. Place meatballs on paper-towel lined plate. Freeze half if you want. Save the rest to cook for 15-20 minutes in the below homemade marinara sauce.

Homemade Marinara Sauce
Ingredients:
1 tbsp. olive oil
3 cloves garlic, minced
28 oz can crushed tomatoes
1/2 yellow onion (or one small onion), chopped
1 bay leaf
1/2 tsp. oregano
3/4 tsp. dried basil
1/2 cup chicken broth
1 tbsp. fresh basil, chopped
salt and pepper, to taste

1/2 package of angel hair pasta (or full package if feeding a crowd)

1. Heat olive oil in skillet (skillet needs to have a lid or cover). Add chopped onion and allow to cook until translucent. Add garlic and sauté for a couple minutes (don't let garlic burn!). Season with a little salt and pepper (if you have a little red wine, deglaze pan with about 1/4 cup red wine, and allow alcohol to cook off).
2. Add tomatoes, bay leaf, oregano, dried basil, chicken broth, and season with salt and pepper. Cover and simmer for 10 minutes.
3. After 10 minutes, add meatballs, simmer for another 15-20 minutes.
4. Meanwhile, bring pasta water to a boil, and cook angel hair noodles as directed.
5. Finish marinara by adding in remaining 1 tbsp fresh basil. Remove bay leaf.

Serve all together and enjoy!

Pumpkin (Butternut Squash) Lasagna

I am a huge fan of this cookbook, Feeding Our Families, by Katie Boyer Newell. She spoke at my mom's church MOPs group a couple years ago. She strives to feed her family healthy, whole foods. And, everything I have made from her cookbook has been a WINNER. This is the first recipe of many...

This lasagna adds another veggie - butternut squash - into your normal lasagna, which is absolutely delicious with Italian turkey sausage and sage. Yum! I can make THREE meals out of this recipe. One 9x13" pan (which equates to two nights in my house) and then a 8x8" pan to freeze.

A couple tips:

• Roast your butternut squash earlier in the day, cover and save in fridge
• Put together your turkey sausage and cheese mix earlier in the day, cover and save in fridge

Doing those two things earlier in the day will make your assembly go fast!

This is part of our regular rotation - my husband and kids love it!

Pumpkin (Butternut Squash) Lasagna
(Katie Boyer Newell, http://healthnutfoodie.com/ )

Turkey Sausage & Cheese Mix
2 lbs Italian sausage (I use mild Italian turkey sausage)
1 red onion
4 cloves galic
⅔ cup gorgonzola (I have used extra sharp cheddar cheese here)
1 tbsp extra virgin olive oil
1 tsp dried thyme
½ tsp sea salt
½ tsp fresh ground black pepper

Butternut Squash & Ricotta Mix
2 cups pureed pumpkin or butternut squash (or one can) I chop up butternut squash, roast with olive oil, salt and pepper, and puree earlier in the day
1 cup ricotta cheese
2 eggs
1 cup shredded mozzarella cheese
½ cup Parmigiano-Reggiano cheese
½ tsp nutmeg

Marinara Sauce
24 – 25 oz jar of your favorite tomato pasta sauce (Barilla basil and tomato)
15-ounce can tomato sauce (or homemade)

12 lasagna noodles
¼ cup fresh sage leaves OR same amount of fresh basil
1 cup shredded mozzarella cheese
2 tbsp Parmigiano-Reggiano cheese
½ tsp fresh ground black pepper

Instructions (90 minutes, 30 minutes active.):
Preparations: Preheat oven to 425 degrees. Peel and cube butternut squash into small cubes. Coat lightly with extra virgin olive oil, season with salt and pepper. Place butternut squash on baking tray, and roast for about 25-35 minutes, turning them over about halfway through. Butternut squash should be soft enough to puree when done roasting. Put squash in bowl and set aside. (You can do this earlier in the day)

Dice 1 red onion and 4 cloves garlic. Set aside. Stir together 1 jar of your favorite pasta sauce with 1 can of tomato sauce. Set this aside as well. In a small bowl, whisk 2 eggs. Add the eggs, 2 cups butternut squash and 1 cup ricotta cheese to a food processor or mixing bowl. Turn food processor on until ingredients are combined. When well combined, stir in 1 cup shredded mozzarella, ½ cup Parmigiano-Reggiano, and ½ tsp nutmeg.

Brown your sausage: Heat a large deep skillet over medium high heat for about five minutes. When hot, add 1 tbsp extra virgin olive oil and heat an additional 30 seconds, until oil shimmers. Add sausage, onion, and garlic to skillet. Season with 1 tsp dried thyme, and ½ tsp each sea salt and fresh ground black pepper. Brown sausage for 5 – 7 minutes, breaking into crumbles as it cooks. When sausage is no longer pink, turn off heat. Stir in ⅔ cups gorgonzola cheese just until melted.

Cook lasagna noodles: Per package directions. Rinse with cold water to stop noodles from cooking.

Assemble your lasagnas: Pour ¼ – ½ cup tomato sauce on the bottom of baking dish(es). (I can make one 9x13" dish, and one 8x8"). Place lasagna noodles on the bottom of each dish. Layer ¼ of the sausage mixture (eyeball it), ¼ of the pumpkin and cheese mixture, and ¼ of the sauce in each dish. Repeat with another 2-3 layers of noodles, sausage, pumpkin and cheese mixture, and sauce. To final layer, top dish with an additional ½ cup mozzarella, 2 tbsp torn sage or basil leaves, 2 tbsp Parmigiano-Reggiano, and ¼ tsp black pepper. I have been known to add more cheese, even extra sharp cheddar to the top! Cover tonight’s dinner with foil and refrigerate. Transfer disposable 8 x 8 to a labeled and dated freezer bag, and freeze.

To bake your lasagna: Preheat oven to 350 degrees. When oven is hot, place foil covered lasagna in oven and bake for 45 minutes. Remove foil and bake for an additional 10 minutes, until cheese is hot and bubbly. Let lasagna rest for 5 – 10 minutes. Serve and enjoy! (When baking your lasagna from frozen, please allow an extra 30 – 40 minutes covered baking time.)

Creamy Gnocchi

If you haven't ever had gnocchi, you are seriously missing out. Soft, puffy pasta dumplings that seem to melt in your mouth. If you are a texture-person, you will love this recipe. This is my husband's favorite pasta sauce right now. It's very similar to the mushroom-pancetta pasta, but we altered it based on what we had in the house.

Creamy Gnocchi
1 package potato gnocchi
1 tablespoon butter
1 tablespoon extra virgin olive oil
1/3 cup shallots, chopped
3 cloves garlic, chopped
5 oz. sliced mushrooms, rinsed and dried (or 1 small pack)
4 strips of uncooked bacon, chopped
1/4 cup white wine
1 cup heavy cream
salt & pepper, to taste
freshly grated parmesan cheese, to serve
1 tablespoon parsley, chopped (optional)

Directions
1. Put butter and olive oil in a large nonstick pan, and heat over medium heat. Add shallots, garlic and mushrooms, and cook, stirring frequently, until softened.
2. Add the bacon to the pan and cook for another 3-4 minutes.
3. Add the white wine and cook until the alcohol has cooked off, about 1-2 minutes.
4. Pour in the heavy cream. Stir well and bring down to medium low heat. Cook gently for another 8 minutes, until the sauce has thickened.
5. Meanwhile, bring salted water to a boil and cook gnocchi according to box directions. (Usually gnocchi only takes 2-3 minutes to cook). Drain and put the gnocchi into the sauce pan and combine well.
6. Season with salt and pepper, to taste.
7. Sprinkle with fresh parmesan cheese and parsley, and enjoy!

Butternut Squash Risotto

If you are wanting a change-up from a classic or mushroom risotto, try this one! It's another great way to use butternut squash. I must confess, I ate all the leftovers - a HUGE portion - in one sitting today. It's that yummy!

The original recipe is from Barefoot Contessa's Ina Garten.

Butternut Squash Risotto
1 butternut squash (2 pounds)
2 tablespoons olive oil
kosher salt and freshly ground black pepper
6 cups chicken stock
6 tablespoons unsalted butter
1 clove garlic, minced
3 strips of bacon (or 2 oz. pancetta), diced
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 1/4 cups freshly grated parmesan cheese
1 green onion, chopped

Directions
1. Preheat the oven to 400 degrees. Peel the squash, remove seeds and cut into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 25-30 minutes, tossing once, until very tender. Set aside.
2. Meanwhile, heat the chicken stock in a pot. Leave it on low heat to simmer.
3. In a skillet or large pan, melt the butter and saute the bacon, shallots and garlic, until the shallots are transparent but not browned - about 7-10 minutes. Add the rice and stir to coat the grains with butter.
4. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice, 1 teaspoon of salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed. Continue to add the stock, 2 ladles at a time, stirring frequently. Each time, cook until the mixture seems a little dry, then add more stock. Cook until the rice is cooked through, but still al dente, about 30 minutes total.
5. Off the heat, stir in the cheese, butternut squash and green onion. Mix well and serve.

Restaurant-Style Mushroom Pancetta Pasta

We've been making this pasta dish once a week - that's how good it is. This serves two people, so double if you are cooking for more. You can use any type of pasta - papardelle, fettucine, spaghetti, gnocchi or tortellini - whatever your tummy feels like!

Restaurant-Style Mushroom Pancetta Pasta
1 box/bag pasta
1 tablespoon butter
1 tablespoon olive oil
2 cloves of garlic, chopped
1 medium yellow onion, chopped
1 pound baby portabella mushrooms, sliced thinly
50 grams pancetta, small cubes
1/4 cup white wine
150 ml heavy whipping cream
1 spring onion, sliced
1-2 tablespoons fresh parsley, chopped
freshly shaved parmesan, to serve

Directions:
1. Put butter and olive oil in a large nonstick pan, and heat over medium heat. Add garlic, onion and mushrooms, and cook, stirring frequently, until softened.
2. Meanwhile, bring a large pot of water to a boil. Cook pasta until al dente and drain (don't rinse!).
3. Add the pancetta to the pan and cook for another 3-4 minutes.
4. Add the white wine to the pan and cook until the alcohol has cooked off, about 1-2 minutes.
5. Pour in the whipping cream and add in the spring onions. Stir well and bring down to medium low heat. Cook gently for another 8 minutes, until the sauce has thickened.
6. Put the cooked pasta into the sauce pan and combine well. Season with salt and pepper, to taste.
7. Sprinkle with fresh parmesan cheese and parsley, and enjoy!

Awesome Mushroom Risotto

Risotto. Creamy, rich and a beautiful texture. It is one of my all time favorite dishes to make...and eat. I made my first risotto for friends who had recently had a baby...and looking back, it was pretty dull (though it was good at the time). But a risotto has so much potential! This one is simply divine. Please don't skimp on adding the green onions at the end, they are essential in achieving a well-balanced flavor. (I guess, unless, you REALLY don't like green onions).

Note: I have made this with normal yellow onions and it was still very delicious. So there is definitely room for variations.

Tip: "Cooking wine" should never be replaced for real wine. I learned this the hard way..."cooking wine" has so much salt, it can nearly ruin a meal (and has ruined a meal in my house!)

Awesome Mushroom Risotto
6 cups chicken broth
3 tablespoons olive oil, divided
1 pound portobello or white mushrooms, thinly sliced
2 shallots, diced
1 garlic clove, minced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea or kosher salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/2 cup - 1 cup freshly grated Parmesan cheese

Directions

1. In a saucepan, warm the broth over low heat.
2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
3. Add 1 tablespoon olive oil to skillet, and stir in the shallots and garlic. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 20 minutes.
4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Maureen's Aussie Spaghetti Noodles

An Australian family tradition going back a couple generations, these Spaghetti Noodles are just bursting with chunky tomatoes and fresh herbs. Use medium shell pasta so the made-from-scratch sauce gets into those pasta pockets. This meal feeds a large family, or provides leftovers for a couple days. The sauce can be used in a variety of pasta dishes - manicotti, lasagna, and others.

Thanks to my mother-in-law, Maureen, for this delicious recipe.

Maureen's Aussie Spaghetti Noodles
1 large onion, finely chopped
2 tablespoons olive oil
4-5 cloves garlic, finely chopped or minced
1 pound ground beef
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 cup red wine (optional)
1 heaping teaspoon dried sweet basil
1 heaping teaspoon dried oregano
2 bay leaves broken into halves
1 1/2 teaspoon sugar
6 ounce can (approx) tomato paste
2 cans of diced Italian tomatoes
1 can of tomato sauce
1/2 cup stock or water, approximately
½ cup fresh parsley, finely chopped
1/2 cup fresh basil, rolled and roughly cut into strips
salt & pepper, to taste
1 pound pack pasta shapes (medium shells or spirals)
2 cups grated sharp cheddar cheese
1/2 cup shredded parmesan cheese

Directions

1. Using a skillet (that has a lid), heat olive oil then gently sauté chopped onions until they are transparent and soft. Season with salt and pepper.
2. Add minced garlic then cook together for 1-2 minutes. Don't let the garlic burn.
3. Raise heat, then add ground beef to skillet, using a spatula to press and separate the meat while it is browning. Season beef with a dash of salt, pepper, and the onion and garlic powder. Allow meat to completely brown.
4. Deglaze the pan by pouring in 1/2 cup of red wine, stirring, allow to cook 1-2 minutes.
5. Stir in tomato paste and cook for 1-2 minutes while stirring.
6. Pour in cans of tomatoes and can of tomato sauce, including all the juice, and stir well.
7. Add in dried oregano, dried basil, sugar, bay leaves, and season with salt and pepper.
8. Add stock/water and stir. Allow sauce to bubble, then reduce heat and cover.
9. Simmer covered for approximately 30 minutes, stirring occasionally to ensure sauce doesn't stick to pan.
10. Meanwhile, heat up a large pot of water, allow to boil. Cook pasta noodles and drain, and put back into pot. Set aside until sauce is done.
11. When sauce is cooked, remove bay leaves. Then, pour sauce into the pot of noodles. Add fresh parmesan, fresh basil, fresh parsley and mix together. Taste - season with salt and pepper if needed. Then, top with extra sharp cheddar cheese.


Serve and enjoy!