Archive

Tag Archives: sunday

I had never made meatballs from scratch before. And I might never buy them from the store again. Homemade meatballs are amazing! We meant to make these in the slow cooker like it called for in the original recipe, but got started a little late and just ended up cooking them on the stove top. No matter, they were still utterly delicious. We served them over a tiny bit of pasta, but next time I might try a little polenta instead (the true Italian way, or so I’m told).

sunday meatballs

Italian Meatballs
adapted from design and dishes

For Meatballs
1.5 pounds lean ground turkey (or any mixture of ground beef or pork if you’re not counting calories)
1/4 cup whole wheat seasoned breadcrumbs
1/4 cup Reggiano Parmigiano cheese, grated
1/4 cup parsley, finely chopped
1 egg
1 large clove garlic, crushed
salt & freshly ground pepper to taste

For Sauce
1 teaspoon olive oil
4 cloves garlic, smashed
2 28 ounce cans crushed tomatoes
1 bay leaf
Salt and fresh pepper to taste
1/4 cup fresh chopped basil or parsley

In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic and cheese. Using hands, mix all the ingredients and form small meatballs, about 1/8 cup each (no more than 2 inches across). Set aside in the fridge for about a half hour.
In a medium sized pot, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn. Add crushed tomatoes and bay leaf. Cook over medium-low heat for about 20 minutes. Drop meatballs into the sauce, cover and simmer about 25 minutes (or on low in the crock pot, for 4 to 6 hours). When meatballs are ready, adjust salt and pepper to taste and add fresh chopped basil or parsley. Serve over pasta or polenta.

One of the things I love about Pinterest is surfing it for beautiful food Sunday mornings. When this gorgeous stew drifted across my screen, I knew I had to try it. Although we didn’t have snow cap beans available at our local grocery, I ordered online from a lovely shop and received them in just a few days! I’m sure the husband thinks I’m a little silly, ordering fancy beans online, but it was so worth it in the end. What I love about stews like this is that you can throw in just about any veggies you have on hand and it only makes it better! I followed the recipe almost to the letter, but did add chopped carrots, a small red onion and an extra potato. You can never have too many vegetables. And I picked up a new trick, adding a bit of cider vinegar (as directed). I love the tang it added to the broth. Might throw a parmesan rind in next time too. So much flavor! And vegan too!

Snow Cap Bean Stew
via healthy.happy.life

1 cup dry snow cap beans + soaking water (use more beans for an even heartier stew)
1/2 cup dry quinoa
4 cups vegetable broth
1-3 cups water (depending on how thick or brothy you’d like your stew, or more veggie broth)
2 15 oz. cans fire-roasted & diced tomatoes
4 cloves garlic, chopped
1 large white onion, diced
1 small red onion, diced
2 medium carrots, diced
2 medium russet potatoes, peeled/diced
2-3 cups chard, chopped (or add right before serving to wilt)
3 stalks celery, chopped
3 Tbsp apple cider vinegar
1 bay leaf
1/2 cup flat leaf parsley, chopped
1 tsp fresh thyme leaves
1 cup mushrooms, sliced (any variety)
4-6+ dashes cayenne
1/4 tsp pepper + salt to taste (salt stew after beans are cooked through)

{Click here for the complete recipe.}

photo by kathy patalsky

How was your weekend? My birthday is coming up this week, so we had a little celebration on Saturday. Just a casual get together, floating on a lake then a bit of BBQ… my favorite way to spend a warm day. Today we lounged about the house, doing a whole lot of nothing – my second favorite
way to spend a weekend day. Husband and I are starting to prepare for our adventure next month,
a long weekend in Vegas. I’m not much for gambling, but I’m really looking forward to the sun, great
food and a whole lot of down time. Now to just pick out a few new travel outfits… and maybe a few other lovely things…

summertime sangria
sweet little floral dress
this amazing thread of tuna salad recipes
how to make your own lampshade
a panty party!
the wise words of julia child
the softest tees and tanks
a perfect tote
birthday cake pancakes

image via the pursuit aesthetic

It’s beautiful outside here in Seattle! I have the feeling this is going to be a historically warm summer for us. I’m not one for real heat, but for now I’ll enjoy the crisp warm days as we transition from spring with outdoor lounging, grilling and bare legs earlier in the season than I’ve ever dared.

Here are a few of my favorites from around the web, on this sunny slothful Sunday.

Floral Pants are adorable!
The beauty of basic black.
San Francisco is our next destination. What are your favorite restaurants?
Tory Burch Summer.
I’ve had this Ikea piece in my closet forever and I love this makeover.
Beautiful rose gold oxfords. Want.
A colorful engagement shoot.
Wildfox Kids, a look book even grown-ups could use for inspiration.

image via vanda vintage

Phew! I didn’t know when we’d be hungry again after Portland, but finally around eight tonight my hunger came creepy back. Craving something bright and fresh but filling, we went with an old favorite, Chicken Piccata. I love it with a huge helping of mushrooms and asparagus on the side.
While cremini mushrooms are my usual go-to, I use white mushrooms in this dish for aesthetic reasons – to keep the sauce as bright as possible. And I’ve a heavy hand with capers and parsley, the more flavor the better!

Chicken Piccata

1 pound chicken breasts, pounded thin
1/3 cup flour
2 teaspoons kosher salt
2 teaspoons freshly ground pepper
4 tablespoons butter
2 tablespoons olive oil
1/2 pound mushrooms, sliced
1/2 cup dry white wine
3/4 cup chicken stock
3 tablespoons lemon juice
3 tablespoons minced fresh parsley
3 tablespoons capers

Preheat the oven to 200 degrees. Place the flour on a plate and season it with the salt and pepper.
Coat the chicken in the flour and lightly shake off any excess. Heat a large skillet to medium heat, add 2 tablespoons of butter and a splash of the olive oil. Saute the chicken until lightly browned on both sides. Transfer to a plate and hold it in the oven.
Add the rest of the butter to the pan, along with another splash of olive oil. Saute the mushrooms over high heat until they are glossy. Remove the mushrooms and set them aside. Deglaze the skillet with the wine, stock and lemon juice. Boil the sauce until it’s lightly thickened. Add 2 tablespoons of the parsley and all of the capers. Stir in the mushrooms and pour the sauce over the chicken. Garnish with additional parsley.

image via let there be bite

This was our second weekend in a row in Portland, last weekend for a birthday and this one for a wedding. I always think of Seattle as such an amazing city for food, but Portland has really blown my mind these past few days. Peruvian tapas, the best biscuits & gravy in the country, maple bars with bacon and the most fantastic selection of food carts I’ve ever seen. And stellar service at every single place. I don’t know what they put in the water in Portland, but every person we encountered seemed to love their craft and love sharing it. Even at the hotel and shops. We’re putting it on our list of possible retirement locations – so much happy.


top: broccoli rabe scramble with fresh chevre at irving st kitchen
and a killer selection from voodoo doughnuts
bottom: breakfast nachos and the famous biscuits & gravy from mother’s bistro


top: our friends’ fabulous wedding at the Portland World Trade Center
bottom: Andina aftermath and the hilarious confetti on my reception plate


top: the library and bubbly at the urban farmer, drinks at the the top of the nines: departure
bottom: the best hangover cures at the original, more rooftop fun at departure

Two perfect weekends. We’ll be back, soon.

It hasn’t been all sunshine and rainbows, but there have been quite a few lovely brunches, girls nights in, date nights in, and a fancy happy hour or two. Between that, and cooking regularly again, it feels like life is coming back full force. Now I just need the weather to start turning. Come on Spring!