What's for Dinner #181 - El Año Nuevo [old]
Taking the liberty of starting a new thread, as we waltz (or crawl) into the new year. whatcha got cookin'?
the BF's dinner was great, filling, and well within "the plan" - steak, nice, tender, pinkish, fat spiced potato wedges, more chard, and some piquillo peppers (from a jar, but he seared them in the grill pan to give them a nice smokiness). Glass of Toad Hollow Erik's the Red (did i tell you my one "real" NY's resolution was to drink more red wine this year? Well, now you know and i'm charging you all with holding me to it.)
Made up a Mexitalian Meatball Soup. It's tasty, and also a healthy option if you're feeling particularly resolute this week. :-)
1 1/4 lb. ground turkey breast
1/3 C. long grain brown rice
1 Tbsp. Garlic Gold Sea Salt Nuggets
1/4 tsp. ground black pepper
3 Tbsp. olive oil
5 medium cloves garlic, chopped
1 onion, diced
2 medium carrots, sliced into thin half-moons
3 poblano peppers, diced
3/4 tsp. kosher salt
1 bunch lacinato kale, de-stemmed and sliced into 1/4-inch ribbons
6 C. low sodium chicken broth
1 (15-oz) can cannellini beans (including liquid)
1. Combine the ground turkey breast, rice, Garlic Gold Nuggets, and ground pepper in a medium mixing bowl. Use your hands to mix together until evenly combined, then shape into 1-inch meatballs. Set aside.
2. In a medium (5-quart) soup pot or dutch oven, heat the olive oil and garlic over medium heat. When the garlic begins to bubble but has not yet browned, add the onion, carrots, peppers, and salt. Stir, then cover for 5 minutes. Remove cover, add kale, stir, and sauté uncovered for 5 more minutes. Until vegetables are softened and wilted, but not quite beginning to brown.
3. Add the chicken broth and cannellini beans, stir, then cover the pot. When the broth has come up to a simmer, gently drop in the turkey meatballs, cover the pot again, and turn down to low. Let simmer for an hour and a half.