Something that sticks to your ribs!

Winter is my favorite time of year.  Frigid days mean thick wool sweaters and puffy jackets that forgive even the most decadent of diets.  My memories of childhood winters include coming in from the snow and enjoying cups of melted chocolate diluted with a dash of whole milk and topped with globs of gooey marshmallow and foamy whipped cream followed by a tall bowl of thick and hearty beef stew spooned fresh off the stove.  This would of course be served with a generous cut of crusty bread.  I can hear the scraping of bread against ceramic as I imagine mopping up the savory last drops of a filling winter supper.  By the time talk of dessert would come, I would hardly be able to keep my eyes open, but then again, I was only eight years old.  I believe there would be talk of coffee with brandy or Irish cream added.  If you have never passed a snowy winter afternoon  in this fashion I suggest correcting this immediately.

These are not the only pleasures

to be found in a rich winter diet, and some of the options are more health savvy than steak, potatoes and chocolate.  In my health food research the use of oatmeal as a replacement for bread crumbs intrigued me.  Oatmeal was healthier and tastier in recipes such as meatballs or meatloaf.  Last week I made the most amazing ground turkey meatballs that were moist and spicy and delicious in a homemade slow cooked tomato sauce.  Vegetable rich, clever substitutions, watch out!  You might just get a little healthier as you lick your plate clean.  Enjoy!

     

Spaghetti and Meatballs Incognito

Sauce:

1/2 cup extra-virgin olive oil

1 small onion, chopped

8 oz mushrooms chopped

2 cloves garlic, chopped

1 stalk celery, chopped

1 carrot, chopped

kosher salt and freshly ground black pepper

2 (32-ounce) cans crushed tomatoes

2 dried bay leaves

unsalted butter, optional (I will explain this later)

In a large cassarole pot heat oil over medium high heat.  Add in the onion and season with salt and pepper.  Cook until translucent.  Add mushrooms, carrots and celery.  Season with salt and pepper.  Cook until soft, about 5-7 minutes. Add tomatoes and bay leaves and reduce to a simmer.  Cook for about an hour, then remove bay leaves.  Taste the sauce.  If it tastes acidic, add a tablespoon of unsalted butter, let it melt in and taste again.  This should help to round out the flavor.  If you like chunky tomato sauce, leave it like this and add in your meatballs.  If you want to blend it in a food processor or blender, this is the time to do it.  Then reheat it and add the meatballs after.  Speaking of the meatballs...

Meatballs:

1 lb ground turkey

1-4 (to taste) cloves garlic, minced

1/4 cup onion finely chopped

1/4 cup basil chopped

1/4 cup parsley chopped

1/2 teaspoon salt 

1/2 teaspoon ground black pepper

1/2 teaspoon dried oregano (or 1 teaspoon fresh chopped oregano)

1 egg beaten

1/2 cup oatmeal

1/2 cup Parmesan or Romano grated.

Preheat the oven to 400 degrees.

In a bowl combine oatmeal, dry spices, cheese and mix.  Add in egg, fresh spices, onion, garlic.  Combine.  Add Turkey and mix lightly.  Be careful not to over work the meat.  Form into golf ball sized balls and place on cookie sheet.  Bake for 25-30 minutes or until cooked through.  Add to warm sauce and let simmer for at least 30 minutes.  Serve over 1 lb wheat pasta.  Enjoy!