Easy Meatballs

I had BOTH weekend days off a couple weekends ago. The coveted residency ‘golden weekend.’ The elusive 2 days off in a row that you don’t realized are absolutely amazing until you NEVER have them. Well never say never I guess because I had one. What did I do? Well I took a 5 hours practice test since I was taking boards in 2 weeks. Something they kinda slide over in the medschool interview. Really they should be asking: Do you really want to be taking expensive tests that ‘determine your future’ UNTIL YOU DIE? Instead they say, tell me about yourself. And you repeat your well-polished answer while really thinking why did I spend a million hours stressing about my application to ‘tell you about myself’ now. Anyway, this golden weekend also meant I got to cook myself a nice dinner 2 nights in a row. And the first night was meatballs.

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I don’t think I really appreciated the versatility of the meatball until recently. My mom visited me for Christmas since I was working. It was amazing, I would come home to warm food that required no effort for me to obtain. One day she got food from this really good Italian restaurant by me (post coming in the next year at this rate…) and one of the dishes she got was meatballs. They also have amazing gnocchi which is totally for a different post but I can’t help myself. It is SO good. Anyway, the meatballs got me thinking, this is the perfect thing to make because it is super versatile. You can eat them by themselves, with pasta, make a sandwich or I’m sure get more creative. I got my inspiration for these babies from Smitten Kitchen and added my own twist to her everyday meatball recipe. I love her stuff.

What you need:

1 pound ground meat (I used 1/2 beef and 1/2 pork, but Turkey would be good too if you don’t eat pork or you are hosting someone who does not eat pork)
1/2 cup panko break crumbs
1/3 cup water
2 tablespoon finely chopped parsley approximately (I used fresh because I happened to have it, but you can definitely substitute dry)
2-4 tablespoons grated parm or asiago or both and some mozzarella for topping if you want (I used all, obviously, because the more cheese the better in my opinion)
2 teaspoons coarse or kosher salt, divided
Pinches of red pepper flakes or few grinds of black pepper
1/2 teaspoon onion powder
2 large eggs
2 garlic cloves, minced, divided
2 tablespoons olive oil
1 28-ounce can of tomato puree or crushed tomatoes (make sure you have a can opener…if not a knife can do the trick says google)

What to do:

Place meat, panko , water, parsley, cheese, 1 teaspoon salt, pepper, onion powder, eggs and half of the garlic in a large bowl. Mix it all together. Get your hands in there or use a fork. It all works. Form mixture into 1 1/2 to 2-inch meatballs and arrange on a plate. Don’t worry too much about them all being exact. My meatballs definitely were getting bigger and bigger the more I made. Smitten Kitchen recommended letting them sit in the fridge for 30 minutes. I was not going to do this, because I am impatient, but in the end I did because I was going to be sad if my meatballs fell apart. So, I don’t know if this is necessary or not.

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In a large pot, heat some olive oil over medium heat. Add remaining garlic and some pepper flakes sizzle for 30 seconds to 1 minute or until fragrant. Add tomatoes that you may or may not have had to use a knife to open because you don’t have a can opener yet (no judgement) and season with remaining salt. Let mixture simmer over low heat for about 10 minutes.

With tomatoes at low simmer,  add meatballs to sauce one by one, and cover with a lid. Don’t touch them and let them cook for 25 minutes.  Once they are fully cooked. You could transfer the ones you are going to eat then to oven safe container with mozzarella on top and bake. I just sprinkled the mozzarella in the general area in the pot over the meatballs I was going to eat then and it worked just fine too.

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Enjoy your meatballs however you want! With garlic bread. Make some pasta or zoodles.

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DIY: 5 Breakfast and Snack Toasts

It all started with the avocado toast. This simple creation has become a staple in my diet and many diets as I understand it. Some call it #basic, while others call it healthy fats. I call it: delicious, versatile and easy. Avocado toast is basically a healthy almost blank slate, ready for you to express yourself and/or treat-yo-self. But the toast game is so much stronger than avocado toast. I have recently (I know late to the game) expanded my toast horizons, because you can basically put whatever you want on toast. Here are a few ideas all in one place to help you get your fancy toast on.

Avocado Toast:

  1. two slices of whole wheat/sprouted grain/whatever you want bread, toasted
  2. 1/3-1/2 of a ripe avocado, I like to cut into the avocado in the peel and then mush it on the toast with a spoon, but you do you
  3.  enjoy

Avo-toast With a Little Kick -this is my go-to. It is a little more interesting, but still not too much work. The chia seeds give you a little mineral-fiber-protein boost and the red pepper flakes give it a little zing.

  1. two slices of whole wheat/sprouted grain/whatever you want bread, toasted
  2. 1/3-1/2 of a ripe avocado, I like to cut into the avocado in the peel and then mush it on the toast with a spoon, but you do you
  3. shake on some red pepper flakes to taste
  4. sprinkle on about 1 tsp of chia seeds, divided onto each

Goat Cheese and Avocado Toast -I came across this one when I needed something to do with my extra goat cheese from a very indulgent, very hungry post-workout to Whole Foods. Let me tell you, if this ever happens to you, you do not need as much goat cheese as you think you do. Unless you really like this next one…

  1. two slices of whole wheat/sprouted grain/whatever you want bread, toasted
  2. 1/3-1/2 of a ripe avocado, I like to cut into the avocado in the peel and then mush it on the toast with a spoon, but you do you
  3. crumble goat cheese on top to taste
  4. shake on some red pepper flakes to taste
  5. if you are feeling fancy, drizzle the whole thing with some extra virgin olive oil

Pecan and Cheese Toast -This one feels fancy, but it probably the easiest one. I was feeling inspired by a super simple toast I would eat in the morning after sleeping over at my childhood best friend’s house. It was cinnamon swirl toast with cream cheese and it was delicious.

  1. two slices of whole wheat/sprouted grain/whatever you want bread, I would actually suggest cinnamon swirl for this one, toasted
  2. 1-2 tbsp of cream cheese or goat cheese divided between the slices
  3. 4-6 pecans (I prefer caramelized for this one) per slice
  4. that’s it, so easy
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Dressed Up Peanut Butter and Banana Toast

Dressed Up Peanut Butter and Banana Toast -One of my roommates first year of medical school ate a simpler version of this every day for breakfast. She is about to be an ophthalmologist. Not that they are related…but maybe…

  1. two slices of whole wheat/sprouted grain/whatever you want bread, toasted
  2. one tbsp peanut butter (creamy, chunky, salted, unsalted) per slice
  3. 1/2 banana, sliced and divided onto each slice
  4. 4-6 pecans (candied or regular, I prefer candied) per slice
  5. sprinkle on about 1 tsp of chia seeds divided onto each, or don’t, that’s cool too
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Or skip the chia seeds

Those are my starter toasts for you! They all take less than 5 minutes, are pretty well balanced and go well with a cup of coffee or tea. Whether you need something super quick in the morning, or a simple snack during the day these have got you covered. Don’t be afraid to get creative! Let me know what you come up with!

DIY: Steak Dinner

Since I have a blog that is all about how much I like to eat, people sometimes ask me if I also like to cook. The answer is YES, ABSOLUTELY. I tend not to blog about it because I try to cook healthier (within limits), which is much less sexy to photograph than burgers topped with bacon and dripping in melted cheese a la the Au Cheval burger or brunch with a side of chocolate soup as in Mindy’s Hot Chocolate. But trying new things is important…blah blah personal growth…something about a new year, new me. So I decided to try out a DIY post with something everyone can get behind.

The meal: New York Strip Steak with Roasted Brussels Spouts and Rosemary Garlic Baby Potatoes and Brownie Sundaes for dessert

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I made this meal with 2 of my oldest friends from grade school! We usually get together for dinner once a month and it seems that whenever we get together for an early dinner, we end up doing happy hour, then drinks, then dinner, then sometimes more drinks and dessert. There really is something extra special about those friends you have had forever. However, since I have been traveling a lot lately, I have become a temporary homebody and wanted to make dinner at my apartment. That’s the other thing about good friends, they are down for a change when you just need to chill.

We got New York strip steak because the plan was to cook it on a stove grill top and it was on sale at Whole Foods. Two of us are going to be students forever so we were trying to be economically fancy. We got two 10-12oz steaks to share. Before we did any cooking we opened a bottle of wine (it may or may not have been the first of four). Priorities were in order.

To cook the steak:

  1. Generously season each side of the steak with salt and pepper
  2. Use a grill pan on a hot stove
  3. 4 minutes each side for medium rare, my friend had the genius tip of doing a quick sear on all the edges of the steak too -she’s a smarty pants, but totally worth the extra step
  4. let rest 10ish mins (if you have that kind of self control)
  5. enjoy and feel so fancy

Next the sides. They are both so easy! You can make them at the same time in the oven. You can also assign this task to the friend that is maybe really messy and wants to help, but you are nervous about them helping. I’m not saying this was one of my friends, but if you happen to have one helping you, this might be the contribution for him or her. The brussels sprouts:

  1. preheat oven to 350 F
  2. wash and halve a bag of brussels sprouts
  3. line a baking sheet with foil (less cleanup is always better)
  4. coat brussels sprouts in EVOO and toss in some salt and pepper in the baking sheet
  5. stick them in the oven for 30 mins, you may want to check them halfway through and stir them around

Don’t forget the potatoes. We bought purple, red, and yellow fingerling potatoes, mostly because they look prettier. And I’m not sure if I mentioned, but we were trying to make a fancy dinner. To make the potatoes:

  1. preheat oven to 350 F
  2. wash and halve potatoes (the long way AKA hotdog not hamburger)
  3. throw them in a foil lined baking dish
  4. slice half of a yellow onion, toss that into the dish too
  5. smash and chop 2-3 cloves of garlic, throw that in
  6. add 3 sprigs of rosemary
  7. drizzle olive oil and add salt and pepper to taste and toss (we used our hands, it’s easier)
  8. stick it in the oven with the brussels sprouts, if they aren’t done when you take out the sprouts, turn the oven up to 375 F for another 10-15 mins (at least that is what we did and it was fine)

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We also had some crusty french bread that was supposed to be for the meal and one of my friends even made a suggestion for what I should do with the leftover bread. Obviously there was no leftover bread! That sucker barely made it to the actual meal. We devoured it with our wine as we cooked. But still a great addition.

We made brownies from a box and splurged on Jenni’s Burnt Caramel ice cream to top it. Jenni’s ice cream is such a game changer! All in all it was basically the usual. We met at Whole Foods at 6pm on Thursday and they were calling ubers from my apartment around midnight. Maybe this means I am getting old, but there is something so nice about cooking with old friends and being able to lay around on the couch after chatting, facebook stalking old flings and polishing off some wine.

Also to note, if you have leftover sides, store them together and use it as a base for a hash. And by hash I just mean microwave them at breakfast and throw a sunny side egg on top!