Recipe Friday - Real Italian Meatballs

Sorry this is late. My internet was having issues. Last night my good friend Adam came over to make us a real Italian dinner (yes, he's Italian). He made us some very yummy meatballs and I ate like 6 of them! They were easier to make than I thought and tasted WAY better than any store bought meatballs.

Here's the recipe...

Ingredients

- 1 pound of ground meat. We used the tri-pack of lean ground beef, ground pork, and ground veal which equals 1 pound total. You can buy this at most fancier grocery stores like Fortinos.
- 1 cup of Italian bread crumbs
- 3/4 cup fresh Romano cheese
- 1 egg
- 2 tablespoons fresh minced parsley
- 1 large clove of garlic minced
- 1 tsp salt
- 1 tsp pepper

Mix all ingredients with your hands until incorporated. Form into balls of desired size. I like to make them slightly smaller than a golf ball. You can either fry them in oil until cooked, OR simmer them in tomato sauce for 3 hours. Serve with pasta and sauce.

Tomato Sauce
- 3 cans of crushed tomatoes (796 ml)
- 1 small onion
- 1 can of tomato paste
- 2 cloves of garlic, minced
- 3 tablespoons of minced fresh parsley
- salt and pepper

Put 1 clove of garlic and onions in a large sauce pan on medium heat for 5 minutes string often. Add 2 tablespoons parsley and remainder of the ingredients and warm on medium heat until sauce starts to bubble. Add 1 clove of garlic and 1 tablespoon parsley. Gently add uncooked meatballs and simmer on minimum for 3 hours.

Enjoy!

Me Ka Aloha
- Elisabeth

Recipe Friday - Pesto Pasta Salad

Tonight I'm going to a friends house for a Canada Day (well day after) party. She called yesterday and ask me if i could bring either a veggie tray, Cesar salad, garden salad, or a pasta salad. I decided on a pasta salad because I have a great recipe up my sleeve. I made this a year ago for another party and someone commented "this is delicious, probably the best thing here!" Here's the recipe for pesto pasta salad...

Ingredients

- 1 cup of pesto sauce (or if you're in a hurry, 1 jar Presidents Choice pesto sauce)
- 1 pkg grape tomatoes cut into halves
- 2 boneless skinless chicken breasts, grilled on the George Foreman Grille and cut into bite size pieces
- 750 g of corkscrew noodles, cooked

Throw everything into a large bowl. Mix and serve!

Enjoy!

Recipe Friday - Roasted Red Pepper Pesto

Let me start by saying "Happy 1st Birthday Joseph!" I can't believe it's been a year since I gave birth to a little (well not so little) 9 pound 9 ounce cutie pie. It's been a great first year and I love my little guy so so much! Ok, more about that later... Time for a recipe!

Here's a twist on traditional pesto. I decided to make this one day because roasted red peppers were on sale. It turned out really well and it was actually faster than my usual pesto because I didn't need to grate all that romano cheese, AND lower it's in fat. This recipe is perfect to make on one of those busy days when you feel like your head is going to explode from all the running around (for me, that day is today!). In the time that it takes to boil a pot of pasta, you'll be done and your family will enjoy a healthy, homemade meal. It's faster than ordering a pizza!

Roasted Red Pepper Pesto

300 mL jar of roasted red peppers, drained (or 3 whole roasted red peppers)
3 cloves of garlic
3/4 cup olive oil (I use extra virgin, but you can use regular if your kids don't like the strong taste)
1 small bunch of fresh basil, washed and stems removed

Put all ingredients in a blender. Blend about 2 minutes. Serve over whole wheat pasta and sprinkle with a bit of Parmesan cheese.

Enjoy!

- Elisabeth

Recipe Friday - Pesto

If I could know just one of my Mother's recipe's, THIS would be it. It's a favorite in my house growing up, and everyone I've ever made it for asks me how to make it. My brother was a really picky eater growing up... I mean REALLY picky, like gag and nearly throwing up at the sight of a carrot, but his absolute favorite meal was this...

Pesto

2 cloves of garlic
1/2 cup of extra virgin olive oil
1/4 cup canola oil
1 cup of freshly grated romano cheese. It MUST be freshly grated or else it won't turn out
1 bunch of fresh basil. I buy the pack from President's choice

In a blender combine, cheese, olive oil, canola oil, basil leaves (not stems), and garlic. Puree until smooth, adding extra oil if it seems too thick. About 2 minutes

Serve over whole wheat pasta.

THAT'S IT!!! IT'S THAT EASY!!!

Me Ka Aloha!

- Elisabeth