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Monday, November 2, 2009

Dad's Brown Sugar Carrots

2 lbs carrots, peeled and split in half lengthwise
3 tbsp butter
3 tbsp Dijon mustard
1/4 cup brown sugar

Boil the carrots until they are tender. Take the butter and melt in a frying pan. Add the Dijon mustard and the brown sugar. Cook until it becomes a syrup and then add the carrots. Saut̩ in the syrup for about 5 Р10 minutes. Serve with chop parsley. Boy was it ever good

Turkey Meatballs with a Creamed Leek and Mushrooms Sauce

I made this last night for dinner and it turned out quite tasty:

Meatballs:

2 lbs lean ground turkey, I get white meat only
1 pkg frozen spinach
1 cup parmesan cheese
2 tbsp garlic
1/2 cup bread crumbs
2 tbsp chopped fresh parsley
2 eggs

Sauce:

2 leeks, chopped
1 pkg crimini mushrooms, chopped
6 cloves garlic, chopped
1 cup sherry
1 cup beef broth, unsalted
1 cup whipping cream
2 tsp sea salt
Shaved fresh nugmeg

For the meatballs, mix all ingredients together until well blended. Roll into the size of meatballs that you would like. I made approximately 2 inch meatballs. You can either bake them or fry them. I fried them in a cast iron pan using Pam cooking spray (no oil) until they were browned on all sides. I removed them from the pan and poured a touch of sherry in the pan to deglaze the bottom to pick up all of the turkey drippings. While the meatballs were cooking I began sauteeing the leeks, mushrooms and garlic until tender. After I deglazed the meatball pan, I poured the drippings into the deep pan with the veggies. I then added the sherry, beef broth, salt, thyme and nutmeg. Cook for about 7 - 10 minutes until veggies are tender. If your broth has evaporated, add more sherry and beef broth and more salt and thyme...just to make sure you have enough spices. Transfer the meatballs back into the mixture and let simmer for about 15 minutes. Add the cream 5 minutes before you are ready to serve. Serve over brown rice.