About Me
- Maria Sage
- Downingtown, PA
- I am designing this blog for all busy mothers and food lovers such as myself. I have a full time job, full time online school, as well as being a wife, mother, friend, and so many other titles.... I am originally from the Philippines. I came to the US in 1978 when I was 5 years old with my mother. We never looked back. My mother was a very, very independent woman who raised me by herself. She showed me how to work hard and have passion. I have found that in all my travels, people and food always made me happy. I love to get together with friends and family to eat and enjoy each other’s company. I love creating new foods, or making creations from my favorite chef (Giada de Laurentiis). I will from time to time also cook foods from my native country but mostly I am more experienced with Italian and or American cooking than Filipino cooking. I find that Filipino cooking is a bit harder than Italian / American cooking or maybe it’s because I have never really had to cook my own traditional foods, I had my mom or my aunts to cook for me. Now cooking is my passion along with many other things, but cooking is what I think about 24/7.
Ingredients
ReplyDeleteMeatballs:
2 slice white sandwich bread, torn into small pieces
3 lbs. of meatball mix (ground beef, veal, and pork)
2 eggs
1.5 tablespoon chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Hearty Meatball Stew:
2 tablespoon all-purpose flour
3 cloves of garlic
8 tablespoons extra-virgin olive oil
1 small onion, sliced (about 1 cup)
1 med. Shallot diced
1 med. red bell pepper, cored, seeded and cut into 1/2-inch strips
1 med. Orange pepper, cored, seeded and cut into 1/2-inch strips
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 med. russet potato, peeled, halved lengthwise and sliced into 1/3-inch slices
4 ounces green beans, trimmed, cut into 1-inch-long pieces
2- 15ounce can diced tomatoes, drained
1 -15-ounce can cannellini beans, drained and rinsed
2 1/2 cups chicken broth
¼ cup of red wine
Directions
For the meatballs: Place the bread and 4 tablespoons water into a medium bowl. Mash to a paste with a spatula. Add the meatball mixture, egg, parsley, salt and pepper. Blend the mixture thoroughly with your hands or a flexible spatula. Form the mixture into 10 to 16 meatballs. Arrange the meatballs on a parchment paper-lined baking sheet until ready to use.
Sprinkle the meatballs with the flour and turn to coat with any flour still on the parchment paper. Heat a large heavy nonstick skillet over medium heat for 1 minute. Add 4 tablespoons of the olive oil. Drop the meatballs into the skillet, spaced apart. Cook until the bottoms are set and brown, about 2 minutes. Using tongs, turn each meatball onto an uncooked side and cook until the bottoms are set and brown, about 2 minutes longer. Turn and cook a third side, until set and brown, about another 2 minutes, so the meatballs are browned and set all over. Transfer the meatballs to a large plate.
Heat the remaining 4 tablespoons oil in the same skillet over medium-high heat. Add the onions, garlic, peppers, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until soft, 4 minutes. Add the wine to deglaze the pot. Add the potatoes, beans, tomatoes, and chicken broth. Bring the mixture to a boil. Add the meatballs back to the pot and reduce the heat to a simmer, cover the pan and cook until the potatoes are tender and the meatballs are cooked through, about 20 minutes. The last 10 minutes or so add the beans.
Serve in a bowl with fresh hot crusty garlic bread and grated parmesan cheese.