{"id":765,"date":"2016-02-01T17:28:20","date_gmt":"2016-02-01T17:28:20","guid":{"rendered":"http:\/\/abeautifulhunt.com\/?p=765"},"modified":"2016-02-03T23:29:00","modified_gmt":"2016-02-03T23:29:00","slug":"toddler-toddler-meals-part-2","status":"publish","type":"post","link":"https:\/\/abeautifulhunt.com\/toddler-toddler-meals-part-2","title":{"rendered":"Toddler &#038; Baby Meals, Part 2"},"content":{"rendered":"<p>https:\/\/www.bloglovin.com\/blogs\/a-beautiful-hunt-14686965<\/p>\n<p>While I am a carbivore, my daughter is a total carnivore. \u00a0Luckily, there\u00a0are some\u00a0meals\u00a0that we can agree upon.<\/p>\n<p>My goal is always to get T to eat what we are eating. \u00a0I&#8217;d rather make one great meal than two time-pressed dinners. \u00a0And I love recipes that make multiple meals, are easy to portion and are portable. \u00a0These meatballs fit all of those prerequisites.<!--more--><\/p>\n<p>The first recipe comes from one of my favorite food blogs, <a href=\"http:\/\/smittenkitchen.com\/\" target=\"_blank\">Smitten Kitchen<\/a>. \u00a0These meatballs have so much flavor. \u00a0It&#8217;s comfort food without feeling really heavy. \u00a0This is the perfect dinner, any night of the week, that the whole family will enjoy.<\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #0000ff;\"><strong><a style=\"color: #0000ff;\" href=\"http:\/\/smittenkitchen.com\/blog\/2014\/04\/lamb-meatballs-with-feta-and-lemon\/\" target=\"_blank\">Lamb Meatballs with Feta and Lemon<\/a><\/strong><\/span><\/p>\n<p><strong><span style=\"color: #000000;\"><u>Meatball Ingredients<\/u><\/span><\/strong><\/p>\n<ul>\n<li>3 to 8 tablespoons water (8 if you are going to brown them, 3 if you are not)<\/li>\n<li>2 pounds ground lamb<\/li>\n<li>1 large egg<\/li>\n<li>1 1\/4 cup breadcrumbs, fresh or plain, such as Panko<\/li>\n<li>1\/2 cup crumbled feta cheese<\/li>\n<li>3\/4 teaspoon table salt<\/li>\n<li>Pinch of red pepper flakes<\/li>\n<li>2 small garlic cloves, minced<\/li>\n<li>3 tablespoons chopped parsley<\/li>\n<li>2 tablespoons tomato paste<\/li>\n<li>Zest of half a lemon<\/li>\n<li>2 tablespoons olive oil<\/li>\n<\/ul>\n<p><strong><u>Sauce Ingredients<\/u><\/strong><\/p>\n<ul>\n<li>1 1\/4 cup breadcrumbs, fresh or plain, such as Panko<\/li>\n<li>1\/2 cup crumbled feta cheese<\/li>\n<li>3\/4 teaspoon table salt<\/li>\n<li>Pinch of red pepper flakes<\/li>\n<li>2 small garlic cloves, minced<\/li>\n<li>3 tablespoons chopped parsley<\/li>\n<li>2 tablespoons tomato paste<\/li>\n<li>Zest of half a lemon<\/li>\n<li>2 tablespoons olive oil<\/li>\n<li>Pinches of red pepper flakes (to taste)<\/li>\n<li>1\/3 cup pitted, chopped kalamata olives<\/li>\n<li>1 tablespoon thinly sliced mint leaves, plus more for garnish (I omit)<\/li>\n<li>2 tablespoons roughly chopped parsley, plus more for garnish<\/li>\n<li>Juice of one lemon<\/li>\n<li>1\/4 cup crumbled feta, for garnish<\/li>\n<li>*I also added an extra 16 oz can of tomatoes<\/li>\n<\/ul>\n<p><strong><u>Directions<\/u><\/strong><\/p>\n<p>If you plan don\u2019t plan to brown the meatballs, use only 3 tablespoons water. \u00a0If you do, use all 8 tablespoons (1\/2 cup). \u00a0In a large bowl, combine all meatball ingredients except oil, using a fork\/hands. \u00a0Using wet hands, form mixture into small (1 1\/2 to 2-inch diameter) meatballs; A large cookie scoop works well for easy sizing.<\/p>\n<p><strong><u>Brown meatballs<\/u><\/strong><\/p>\n<p>Heat a large skillet over medium heat. Add olive oil and heat it through. Evenly space meatballs in pan and very carefully turn and roll them so that all sides become brown. Don\u2019t worry if they don\u2019t remain perfectly round or pieces become stuck to the pan; they will deliciously infuse the sauce. Drain meatballs on a paper towel-lined plate.<\/p>\n<p>(If you prefer not to fry your meatballs before cooking them in the sauce, you can cook them right in the sauce \u2014 it will take about 10 minutes longer.)<\/p>\n<p><strong><u>Make sauce and finish cooking meatballs<\/u><\/strong><\/p>\n<p>Pour out all but 1 tablespoon fat from skillet and return to medium heat. Add onion and garlic and cook until they begin to soften, about 5 minutes. Add wine or vermouth and scrape up any bits stuck to the pan. Cook until the liquid almost disappears. Add tomatoes, oregano, lemon zest, salt, pepper flakes, olives, mint and parsley, and tomato paste. Bring mixture to a simmer and return meatballs to the pan. Cover with a lid and cook at the lowest simmer for 20 to 24 minutes, until meatballs are cooked through. Squeeze lemon juice over meatballs and sauce.<\/p>\n<p><strong><u>Serve<\/u><\/strong><\/p>\n<p>Sprinkle with additional olives, feta and herbs. I&#8217;ve served over orzo as well as cavatelli (pictured here). \u00a0I loved the texture of the cavatelli with the meatballs.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-770\" src=\"http:\/\/abeautifulhunt.com\/wp-content\/uploads\/2016\/02\/turkey-meatballs-fore296.jpg\" alt=\"turkey-meatballs-fore296\" width=\"296\" height=\"318\" \/><\/p>\n<h6 style=\"text-align: center;\"><a href=\"http:\/\/www.self.com\/food\/recipes\/2013\/04\/turkey-meatballs\/\" target=\"_blank\">Via Self.com<\/a><\/h6>\n<p>The next recipe comes from Gwyneth Paltrow&#8217;s\u00a0<em><u><a href=\"http:\/\/www.amazon.com\/ITS-ALL-GOOD-Delicious-Recipes\/dp\/1455522716\">It&#8217;s All Good<\/a>\u00a0<\/u><\/em>(pictured above). These meatballs are healthy, yet flavorful, and I love eating them over a bed of arugula with a shallot dressing. \u00a0For T, I just serve her the meatballs along side some veggies and she gobbles them up.<\/p>\n<p><strong><span style=\"color: #0000ff;\">Turkey Meatballs <\/span><\/strong><\/p>\n<p><strong><span style=\"text-decoration: underline;\">Meatball Ingredients<\/span><\/strong><\/p>\n<ul>\n<li>1 small onion, coarsely chopped<\/li>\n<li>1 cup arugula, coarsely chopped<\/li>\n<li>1\/4 cup Italian parsley<\/li>\n<li>2 cloves garlic, coarsely chopped<\/li>\n<li>8 fresh sage leaves<\/li>\n<li>8 fresh basil leaves (fresh is ideal)<\/li>\n<li>Leaves from 4 sprigs thyme (fresh is ideal)<\/li>\n<li>Leaves from 1 sprig rosemary (fresh is ideal)<\/li>\n<li>1 lb ground turkey<\/li>\n<li>1 teaspoon coarse sea salt<\/li>\n<li>1\/2 teaspoon freshly ground black pepper<\/li>\n<li>4 cups Go-To Tomato Sauce* or store-bought spaghetti sauce<\/li>\n<li>3 tablespoons olive oil<\/li>\n<\/ul>\n<p><strong><u>Directions<\/u><\/strong><\/p>\n<p>In a food processor, pulse onion, arugula, parsley, garlic, sage, basil, thyme and rosemary until finely chopped. In a bowl, combine onion-herb mixture with turkey, salt and pepper; mix with hands. Roll turkey mixture into 24 golf ball-sized meatballs. In a large skillet over medium-high heat, heat oil. Cook meatballs in batches in the skillet, flipping until browned on all sides (about 10 minutes). \u00a0If you aren&#8217;t making the sauce, I transfer the meatballs to a paper towel to drain. \u00a0After draining,\u00a0I place them on a wax paper lined baking sheet and bake at 375 for 10\/15 more minutes to make sure they are\u00a0cooked through.<\/p>\n<p><span style=\"text-decoration: underline;\"><strong>Shallot Dressing<\/strong><\/span><\/p>\n<p>This is my dressing and I just kind of wing it. \u00a0Please note, I am heavy-handed on the vinegar, so you may want to use less.<\/p>\n<ul>\n<li>1 cup of olive oil<\/li>\n<li>1 small shallot diced small<\/li>\n<li>\u00bd of a juiced lemon<\/li>\n<li>\u00bc cut apple cider vinegar<\/li>\n<li>1 tablespoon honey<\/li>\n<li>Pinch of salt and pepper<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>*Check out Gwyneth&#8217;s book to make with her tomato sauce.<\/p>\n<p><a href=\"http:\/\/www.bloglovin.com\/blog\/14686965\/?claim=8h3b73j6p6m\">Follow my blog with Bloglovin<\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>https:\/\/www.bloglovin.com\/blogs\/a-beautiful-hunt-14686965 While I am a carbivore, my daughter is a total carnivore. \u00a0Luckily, there\u00a0are some\u00a0meals\u00a0that we can agree upon. My goal is always to get T to eat what we are eating. \u00a0I&#8217;d rather make one great meal than two time-pressed dinners. \u00a0And I love recipes that make multiple meals, are easy to portion and&#8230;<\/p>\n","protected":false},"author":1,"featured_media":771,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,12],"tags":[258,195,198,256,267,252,251,260,253,262,257,266,264,263,259,255,265,261,254],"jetpack_featured_media_url":"https:\/\/abeautifulhunt.com\/wp-content\/uploads\/2016\/02\/lamb-meatballs.jpg","_links":{"self":[{"href":"https:\/\/abeautifulhunt.com\/wp-json\/wp\/v2\/posts\/765"}],"collection":[{"href":"https:\/\/abeautifulhunt.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/abeautifulhunt.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/abeautifulhunt.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/abeautifulhunt.com\/wp-json\/wp\/v2\/comments?post=765"}],"version-history":[{"count":19,"href":"https:\/\/abeautifulhunt.com\/wp-json\/wp\/v2\/posts\/765\/revisions"}],"predecessor-version":[{"id":789,"href":"https:\/\/abeautifulhunt.com\/wp-json\/wp\/v2\/posts\/765\/revisions\/789"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/abeautifulhunt.com\/wp-json\/wp\/v2\/media\/771"}],"wp:attachment":[{"href":"https:\/\/abeautifulhunt.com\/wp-json\/wp\/v2\/media?parent=765"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/abeautifulhunt.com\/wp-json\/wp\/v2\/categories?post=765"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/abeautifulhunt.com\/wp-json\/wp\/v2\/tags?post=765"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}