Turkey Meatballs with Spaghetti Squash

We recently signed up for truLOCAL deliveries [https://www.trulocal.ca/]. We have talked about finding local meat for a few months now, ideally we would like to purchase a 1/4-1/2 cow, fresh chicken, turkey, etc., and stock our freezer.  In the meantime, we came across truLOCAL and decided to give it a try. TruLOCAL “connects you to high-end, locally-sourced meat products – delivered right to your doorstep.” You customize the meat selections in your box and choose the frequency of delivery. We received one box and are very happy with the product so far. Our second arrives in a few days!

In our first box we received lean ground turkey and decided to make turkey meatballs with spaghetti squash. I do not have a go-to meatball recipe, but came across Gordon Ramsay’s recipe [https://www.gordonramsay.com/gr/recipes/courgetti-spaghetti-and-turkey-meatballs/.] We did not include onions in the meatballs, substituted fresh tomatoes for canned, and used tomato paste instead of tomato purée. We also added one cup of diced bell peppers and 1/2 a jalapeño pepper to the sauce. The Gordon Ramsay ingredients and instructions with our modifications are below or you can use the link above for the original recipe.

FOR THE MEATBALLS

INGREDIENTS:

  • 500g lean ground turkey
  • 2 garlic cloves, peeled and very finely chopped
  • 2 tsp Worcestershire sauce
  • 1 egg, beaten
  • 2 tbsp Italian breadcrumbs
  • Sea salt and freshly ground black pepper

INSTRUCTIONS:

  1. Put the turkey into a mixing bowl with the garlic, Worcestershire sauce, beaten egg, breadcrumbs, and salt and pepper to taste. Mix everything together until thoroughly combined.
  2. With wet hands, roll the mixture into 20 meatballs and put them on to a plate. Cover with saran wrap and chill in the fridge for 30 minutes.
  3. While the meatballs are chilling, prepare the sauce (see below)
  4. To cook the meatballs, place a frying pan over a medium heat and add a dash of oil. Once hot, brown the meatballs in batches, turning frequently so they colour on all sides. Transfer to the pan with the tomato sauce to cook for a further 10 minutes until cooked through, turning from time to time. If the sauce becomes too thick, add 50–100ml of water.

FOR THE TOMATO SAUCE

INGREDIENTS:

  • Olive oil, for frying
  • 1 onion, peeled and diced
  • 2 garlic cloves, peeled and crushed
  • 1 tbsp tomato paste
  • 800g chopped tomatoes (fresh or canned)
  • 1 cup diced bell peppers
  • 1 jalapeño pepper finely diced
  • ½ tsp dried oregano
  • ½ tsp balsamic vinegar

INSTRUCTIONS:

  1. Place a large frying pan over a medium heat and add a dash of olive oil. Once hot, add the onion and sauté for 5–6 minutes until soft, then add the garlic and cook for a further minute.
  2. Stir in the tomato paste and continue to cook for 2 minutes, then add the chopped tomatoes, oregano, balsamic vinegar and salt and pepper to taste. Stir everything together and leave to simmer for 10 minutes, until slightly thickened. Add prepared meatballs.

We paired this with spaghetti squash, an easy healthy alternative for pasta. To prepare, simply cut the squash in half lengthwise, scoop out the seeds and discard, coat the inside with olive oil, sprinkle with salt and pepper, place cut-side down on a pan covered with parchment, and roast in the oven at 400 degrees for 45-60 minutes. The squash is done when the cut-side is browned and can be easily pierced. Use a fork to scrape out the squash.

Enjoy!!

Chicken & Yam Madras Curry

This recipe was inspired by a jar of Mini Kitchen Madras Curry spice that I picked up at a holiday market in Edmonton. I decided to attempt a chicken curry and added some yams as well. It turned out really well and a friend asked for the recipe. I had not followed a recipe, but jotted down what I did for her. It is a simple recipe with few ingredients that we usually pair with cauliflower rice or farro.

Ingredients:

Directions:

Cut chicken into cubes and cook in 1 tsp of coconut oil until browned and cooked through. Remove from pan.

Sauté onion for about 5 minutes in 1 tsp coconut oil. Add garlic and ginger and cook for another 2 minutes. Add chicken back into pan with spices, tomatoes, coconut milk, chicken broth, and yam. Bring to a boil. Turn down and simmer until yam is soft but not mushy.

Add chili pepper or jalapeño if you want extra spice. Use a cornstarch and water mixture if you need to thicken and add more broth or water if you need more liquid. Serve over rice, cauliflower rice, quinoa, farro . . .

Enjoy!!

Chicken and Vegetable Stir Fry Recipe

Stir fry is a quick, easy, and healthy dinner option.   I usually make it on a whim because I have vegetables in the fridge that I want to use up or I see something inspiring at the grocery store.  We like to spend Sunday afternoon in the kitchen prepping lunches and dinner for the week, but last weekend we got tied up, didn’t have time to prep, and had to hit up the grocery store on Monday with no dinner plan in place for the week.  We didn’t have a ton of time and wanted something quick and easy.  I came across baby bok choy and decided to make a chicken and vegetable stir fry with cauliflower rice.  Stir fry is a great way to easily get a healthy serving of vegetables and, if you add chicken, some protein. I don’t add a lot of sauce so the end result is a delicious and filling combo of juicy chicken mixed with fresh vegetables! 

There is something very satisfying about chopping and combining all the vibrant colors of many different vegetables!

Ingredients:

Cauliflower Rice:

  • 1-2 heads of cauliflour
  • 1 tbsp coconut oil
  • 2 tbsp water
  • Salt and pepper to taste

Vegetable Stir fry:

  • 1 jalapeño
  • 4-5 carrots peeled and sliced
  • 3 bell peppers sliced (yellow, red, orange, or green)
  • 4 bunches of baby bok choy
  • 5-7 oz bean sprouts
  • 1 large head of broccoli florets
  • 2 tbsp water
  • 5 large cloves of garlic crushed or finely chopped
  • 1-inch piece of ginger finely chopped
  • 3 tbsp soy sauce (low sodium)
  • 1 tbsp of Sriracha
  • 2 tbsp water
  • Salt and pepper to taste
  • 1 tbsp olive oil

Baked Chicken Breast:

  • 5 boneless and skinless chicken breasts
  • 1 tbsp olive oil
  • Salt and pepper
  • Cayenne pepper

Directions:

Cauliflower Rice:

  • Cut head(s) of cauliflower into chunks and either grate with a cheese grater or put in a food processor using the grater attachment
  • Add 1 tbsp of coconut oil (or olive oil) in a large sauté pan and add cauliflower, water, and salt and pepper
  • Cover and cook over medium heat for 10 minutes, stirring occasionally, until cauliflower is tender

Cauliflower rice is a fantastic low calorie and low carb substitute for regular rice. I have also tried roasting it in the oven, but prefer the texture when cooked on the stove top as it is closer to regular rice.

Stir fry:

  • Add olive oil, garlic, and ginger to a wok over low-medium heat and sauté for 5 minutes
  • Add carrots and water, cover and cook for another 5 minutes
  • Add broccoli, peppers, bok choy, bean sprouts, soy sauce, sriracha, and salt and pepper
  • Cover and cook for another 10-15 minutes, until vegetables are tender but still have a bit of crunch

Baked Chicken Breast:

We baked a pan of chicken because we wanted to use some for lunches.

  • Prep tip, chop extra veggies as well for lunches!

Coat chicken with olive oil (we love our Misto Sprayer – http://www.misto.com/), salt, pepper, and cayenne pepper. Bake at 375 degrees for approx. 35 minutes or until internal temperature is 165 degrees Fahrenheit.  

You can also slice the chicken and add it directly to the stir fry.  Cook the chicken first in a tbsp of olive oil over medium heat until browned and cooked through. Remove and follow the instructions above. Once the vegetables are almost done, add the chicken back into the wok.

ENJOY!

This recipe made enough for 8 meals total, 4 each for Bradley and me.