food
recipes
(3 to 4 tablespoons each). Transfer to prepared
baking sheet.
3.
Combine oil and paprika; brush over meatballs.
Bake meatballs 22 to 25 minutes or until cooked
through (165°F on an instant-read thermometer).
With a slotted spoon, transfer meatballs to a large
serving bowl; gently toss with the cup of Smoky
Tomato
Sauce. Top with basil. Makes 12 to 15 (2
meatball) servings.
e a c h
s e r v i n g
1 8 0 c a l , 7 g f a t , 8 9 m g c h o l , 4 1 6 m g
s o d i u m , 6 g c u r b , 1 g f i b e r , 2 4 g p r o .
M exican M eatballs
p r e p
35 m in.
b a k e
22 m in.
o v e n
400°F
Nonstick cooking spray
2
eggs, lightly beaten
2A
cup fine dry bread crumbs
lA
cup chopped fresh cilantro
4
cloves garlic, mined
2
tsp. dried or 2 Tbsp. fresh oregano
2
tsp. chili powder
1
tsp. salt
1
tsp. ground cumin
2
lb. lean ground turkey
8
oz. uncooked or cooked smoked chorizo
sausage, finely chopped
2
Tbsp. olive oil
1
cup Smoky Tomato Sauce,
b e l o w
Fresh cilantro leaves (optional)
1. Preheat oven to 400°F. Lightly coat 15xl0xl-inch
baking pan with nonstick cooking spray.
2. In a very large bowl mix together the eggs, bread
crumbs, chopped cilantro, garlic, oregano,
I V
2
teaspoons of the chili powder, the salt, and cumin.
Add the ground turkey and chorizo sausage; mix well.
With damp hands or a small ice cream scoop (see
“Shaping Meatballs,” page 93) form into 24 to 30,
TVi- to 2-inch meatballs (about 3 to 4 tablespoons).
3. Combine oil and remaining
V i
teaspoon chili
powder; brush over meatballs.
4. Bake meatballs 22 to 25 minutes or until cooked
through (165°F on an instant-read thermometer).
With slotted spoon, remove meatballs to a large
serving bowl; gently toss with the cup of Smoky
Tomato Sauce. Top with cilantro leaves. Makes 12
to 15 (2-meatball) servings.
e a c h
s e r v i n g
2 3 2 c a l , 1 2 g f a t , 8 9 m g c h o l ,
572
m g
s o d i u m , 6 g c a r b , 1 g f i b e r , 2 4 g p r o .
Sm oky Tom ato Sauce
Any leftover sauce is good served with sauteed
chicken over pasta or as a dip for bread sticks. It
can also be frozen for up to
6
months.
s t a r t
t o
f i n i s h
35 m in.
2
Tbsp. olive oil
1
large onion, finely chopped
8
cloves garlic, minced
2
tsp. dried or 2 Tbsp. chopped fresh basil
2
tsp. dried or 2 Tbsp. chopped fresh oregano
2
28-oz. cans crushed tomatoes
V i
cup tomato paste
1
V z
tsp. smoked paprika or paprika
V z
tsp. salt
V z
tsp. ground black pepper
1
recipe Italian Meatballs and/or
Mexican Meatballs
1. In a Dutch oven, heat oil over medium-high heat.
Add the onion, garlic, basil, and oregano; cook,
stirring occasionally, until onion is tender, about
4
to 5 minutes. Add the tomatoes, tomato paste,
smoked paprika, salt, and pepper. Bring to a boil;
reduce heat to medium-low. Simmer, covered,
stirring occasionally, for
2 0
minutes.
2. Gently toss about a cup of the warm sauce with
each batch of the Italian and Mexican meatballs;
pass remaining sauce. Makes 7 cups.
EACH QUARTER-CUP SERVING
3 4
CCll,
1 g f a t ,
0
m g
c h o l , 1 4 2 m g s o d i u m , 6 g c a r b , 1 g f i b e r , 1 g p r o .
Sparkling Pom egranate Splash
s t a r t
t o
f i n i s h
1 0
m in.
2
1-liter bottles ginger ale or two 750 ml. bottles
sparkling wine, chilled
2
16-oz. bottles pom egranate juice, chilled
1
to
2
lemons, sliced
In a large pitcher or jug combine the sparkling wine
or ginger ale, pomegranate juice,
i c e
, and lemon
slices. Makes about 10 servings.
e a c h
s e r v i n g
1 5 8 c a l , 0 g f a t , 0 m g c h o l , 8 m g
s o d i u m , 1 7 g c a r b , l g f i b e r , l g p r o .
BEVERAGE
PLANNER
To avoid playing
bartender at your
own party, plan
on serving one
make-ahead m ixed
punch-like drink
(see “Sparkling
Pomegranate Splash,”
and “Mixed Citrus
Margaritas,”
l e f t
)
along w ith beer,
w ine, and plenty of
nonalcoholic drinks.
A bottle o f w ine
equals
4
glasses.
M ixed C itrus M argaritas
s t a r t
t o
f i n i s h
1 0
m in.
2
cups tequila
1
V z
cups fresh-squeezed lime and/or orange juice
V z
cup orange-flavored liqueur such as triple sec
Powdered sugar
1
to
2
limes, cut into wedges
In a large pitcher or jug combine the tequila, juice,
liqueur, and sugar to taste. Serve over
i c e
with lime
wedges. Makes
8
to 10 servings.
e a c h
s e r v i n g
1 9 0 c a l , 0 g f a t , 0 m g c h o l , 2 m g
s o d i u m , 1 2 g c a r b , 0 g f i b e r , O g p r o .
C heese an d A lm ond
G uacam ole
Serrano peppers are slightly smaller and hotter
than jalapeftos. If you like it spicy, add the peppers
seeds and all, or remove them to reduce the heat.
s t a r t
t o
f i n i s h
2 0
min.
9 4
BETTER HOMES A
X D
GARDENS
JANUARY
2011
|
BHG.COM
