Friday, July 13, 2012

Day 24- Munchkin Ate Green Food!

After a minor mental meltdown we zoomed into town for another blood draw. Please let it be the last one, please? I got in and out fast and, since we were already in town and Munchkin was in a good mood, we decided to stop by the kitchen store.

I was a little disappointed-lots of gizmos and gadgets but nothing that I wanted except a neat julienne slicer. For all the walls and aisles worth of stuff it was disheartening to not find nice bamboo utensils or a good garlic press. Oh well, I'll have to talk Hubby into a trip to the Big City *evil grin*.

We got home ahead of the crowd (yay for local events! boo for heavy traffic!) and I threw together a lunch from stuff lurking in the fridge: leftover not beanie weanies, sliced hot dogs, a small and dried up chunk of grilled pork, and some green beans in ghee. And yes, everything got nuked in the microwave to get it to eating temp and everyone chowed down. Thank goodness, at that moment pushing some buttons on a box was about all the cooking I could do.

After Munchkin's nap (during which I stared at the fridge or the computer trying to think up something for supper) we went to the local farmer's market and picked up some fresh herbs and cherries. Then we hit the store for a couple things (because thankfully I got an idea) before coming back and I started to cobble together supper: homemade spaghetti and meatballs with zucchini noodles. It turned out pretty good and Munchkin even gobbled up the "noodles". Whoo-hoo! She ate something green!

Here's what I did:


Homemade Spaghetti and Meatballs (Whole30 compliant)
Feeds 4

3 fresh zucchinis
1/4lb bacon, diced
1 pound ground beef
2 eggs
2 tablespoons Italian seasoning
2 teaspoons red pepper flakes
1 tablespoon garlic
1/2 tablespoon ground fennel
1 pound sliced white mushrooms, washed and dried
14 ounces diced tomatoes with garlic and roasted onion, including juices (I used homemade but canned should work)
Water as needed
. . . . .
Note: My family loves fennel and red pepper. Feel free to substitute these spices with ones your family prefers.

1. Cut or julienne zucchini into a bowl. Stir so zucchini "noodles" separate, then place in fridge to keep fresh.

2. Add the bacon to a cold frying pan and turn the heat to medium. Slowly cook the bacon to render out as much fat as possible (you may want to turn the heat down to medium-low, depending on your stove). Once the bacon is crispy remove with a slotted spoon to a paper towel lined plate to drain. Cover the bacon with more paper towels and press to remove as much grease from the bacon as you can.

There should be at least 2 tablespoons of bacon grease left in the pan. Remove from heat and set aside for later. (Note: If you don't have bacon *gasp* or don't like bacon *blasphemy!* skip this step and use two tablespoons of your preferred sauteing oil.)

3. Mix the bacon bits, ground beef, eggs, and seasonings together and form into small balls (the size of a peach pit). Return the pan with the bacon fat to the burner on medium heat.

4. Add the meatballs and brown in the bacon fat. Be sure not to crowd the meatballs as they won't cook correctly. Once all sides have been browned and the meatballs are cooked through remove from pan using a slotted spoon to a paper-towel lined plate and set aside.

5. Add the mushrooms to the pan and toss until all the mushrooms are covered with fat and begin to squeak-about 4-5 minutes. Continue cooking for 2-3 minutes until the mushrooms begin to release the fat and brown. They will brown quickly at this point. Once they are light brown...

6. Add the diced tomatoes and stir. Taste and adjust the seasonings. If the sauce seems too thick add water a 1/4 cup at a time until it reaches desired consistency. If too thin simmer gently until reduced. Taste and adjust seasonings as needed.

7. Once sauce is the correct consistency add the meatballs and gently stir. Allow to simmer 2-3 minutes to bring the meatballs back up to temperature.

8. Spoon over julienned zucchini and enjoy!

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