Sunday, April 10, 2011

Sunday, 12:27pm.

& I'm still in my pjs.  And I'm lying on my bed with my hair in a messy bun eating chocolate-covered almonds watching NY, I Love You (a great movie) while pulling pages out of magazine with recipes I want to make, books I want to read, tiles I might choose for my bathroom, and a story about what I want to be when I grow up.  

All while it rains and pours and thunders and lightenings outside.

A perfect day so far.  

Today is the day that I earmarked for spring cleaning.  Every year, one week before Passover, I clean.  I change over my wardrobe, exchanging my winter sweaters with summer skirts.  I throw out piles of magazine, but not before making sure there is nothing left in them to read (see above), clean out my bathroom (how exactly did I end up with three bottles of topcoat and 6 tubes of toothpaste?), and clean out my kitchen cupboard and fridge in preparation of next week's onslaught of matzah, brisket, chopped liver, and eggs, and more eggs, and then a few more eggs.   

My sister texted to see if I wanted to go for a walk.  Roselyn texted to see if I wanted to go for a run.  I said yes to both of them but am secretly hoping that it pours all day so I have a real excuse to stay in my pjs all day.  

PS.  This is what you make for dinner when its today:
Healthy Meatball Subs
serves 6
While I am ususally the world's most impatient cook, this one takes a bit of time and a couple steps.
But no worries.
It's a rainy, lazy Sunday.
What else do you have to do?

1.  Cook about 1 cup of quinoa according to the instructions on the package.  You won't use all the quinoa but you can't really make less than a cup.  Save the rest to reheat with a little milk and brown sugar for a quick nutritious breakfast tomorrow morning.
2.  While the quinoa is going on, throw the following into a big bowl 1/2 lb each extra lean ground beef and ground turkey, 1/4 cup finely chopped parsley, 1 tbsp minced garlic, 1/4 cup grated Parmesan, 1 egg, and just over 1/2 cup quinoa once it is cooked and cooled off.  Mix with your CLEAN hands until just evenly combined. If you go nuts on it, they will be dense and tough when cooked.
3. Form the meatballs (each one should be about 1/4 cup) and lightly slap down on a parchment-covered cookie sheet.  This will make the bottoms of the meatballs flat, allowing them to fit neatly into the bun and eliminating the dreaded meatball-squeezing-out-of-the-bun problem.
4.  Bake at 350 for 20 min.
5.  While the meatballs are bakin', make the sauce.  Yes, from scratch. Not from a jar.  What else do you have to do? You can't go anywhere...there are meatballs in the oven! Heat 2 tbsp on olive oil in a frying pan.  Add in 1 tbsp garlic.  Stir for about 30 seconds and then add in two cans of San Marzano tomatoes along with about a tsp of sea salt.  Crush with the back of a fork or, if you are like me, use an wand blender until just about smooth.  Bring to a boil and then turn down to a simmer.
6.  When the meatballs are done (well, not done but the 20 min are up). scrape off the fat that has seeped out of them (I know this sounds gross but it is grosser to eat) and toss them in the sauce.  Let the whole thing simmer for about 30-45 min. Just before it is done, stir in some fresh chopped basil.  If you don't have fresh, don't bother.  Taste and season with s&p as you see fit.
7.  Assemble the sandwich:  On a whole-wheat roll, spoon on a bit of sauce.  Then the meatballs, then a slice of provolone cheese, then more sauce, the the top of the bun.
8.  Wait about a minute so the heat from the sauce melts the cheese.
9.  Enjoy with a little salad of arugula, baby spinach, and whatever other baby greens you have around along with a vinaigrette made with 2 tbsp olive oil, 1 tsp balsamic, 1 tsp honey, 1 tsp grainy mustard, and salt and pepper.  

Gotta get up now.  Apparently I'm the only one in  my house today who wants the lazy Sunday and the natives are now beyond restless.

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