And now back to regular programming.
Despite not posting very often, I have in fact been cooking. Most of my blog time is taken up by school. I just keep having this school stuff to do instead of the fun blogging. This weekend I had the MPRE on Saturday. I’ve also been doing research on public defender’s personal morality versus professional ethics for one of my classes and I’m preparing for a suppression hearing I have on Tuesday (my first one yet! I have to cross-examine a police officer!)
So, needless to say, I’ve been busy as shit.
Back at the end of October I made these meatballs from Molly Wizenberg’s A Homemade Life. They are made with the strangest mix of ingredients ever – raisins in meatballs? Who would ever think to do this?
Well, whoever it was is a genius.
I served these on top of mashed sweet potatoes with a jalapeno kick! The combination of the meatballs and the potatoes was great. I was intending to make meatball sandwiches with the leftovers the next day.. But there were not leftovers. :X
Doron’s Meatballs with Pine Nuts, Cilantro, and Golden Raisins
(all credit in the world to Molly Wizenberg and her book A Homemade Life. And the blog post of Molly’s.)
1/2 cup yellow onion, minced
1/4 cup cilantro, chopped
1/2 cup pine nuts, crushed
1/2 cup golden raisins, chopped
1/2 cup bread crumbs
1 egg, lightly beaten
1/2 tsp kosher salt
1/8 tsp ground cumin
1/8 tsp ground black pepper
1 lb ground turkey
4 tbsp olive oil
1. Combine the onion, cilantro, pine nuts, raisins, bread crumbs, egg, salt, cumin, and black pepper in a large bowl. Add the ground turkey, mixing with your hands. Knead the meat to include all the ingredients, mixing until just combined.
2. Roll the meat into 1-1/2 inch balls.
3. Warm 2 tbsp of olive oil in a large skillet over medium heat. Add about half of the meatballs into the skillet. As they begin to brown, turn them gently and cook on all sides. Remove from skillet and add the rest of the meatballs and cook.
* serves 4
Mashed Jalapeno Sweet Potatoes
2 sweet potatoes, peeled and cut into cubes
1 jalapeno, minced
1/4 cup butter substitute
1/4 cup orange juice
1 tbsp cilantro, fresh
1. In a large pot boil water. Once boiling add the sweet potato and boil for about 20 minutes, or until soft.
2. Once the potatoes are done, drain. Add the butter, orange juice and cilantro. Mash until smooth and creamy. Transfer to a baking dish and bake in an oven at 350 for 20 minutes.
* serves 4
* Shared with Sunday Funday