I seem to have developed an obsession with photographing the food I have been making (when I make something other than, you know, KD or spaghetti). This probably annoys some people and interests others. Either way, it’s my blog (and my facebook and my twitter) and I will post what I want to. =P Since I haven’t yet posted about the meals I made last month, I thought I would try and keep on top of the ones I will make going forward. I don’t know how extravagant I will be, due to my pain (sometimes I can’t even hold a bottle, let alone open it), but if I have a decent enough day, I might try something out.
Yesterday the store called me to let me know the October edition of Clean Eating had come in. Today, since I had to go out to the bank and cash my strike check (so I can pay my mortgage tomorrow), I thought I’d take the longer way home and pick it up.
Southwestern Meatballs – Clean Eating, October 2011 – p. 52
Since last month’s issue caught my eye because of the meal on the cover, I thought it was funny that my first trial recipe from the newest issue was also the cover photo. That was just a coincidence, I had a couple of ideas for tonight and this one won out because the ground turkey was on sale and the chicken breasts weren’t.
Just in case you’re interested in this one (and it could even be Mummy-friendly if you leave out the jalapeños!) I thought I’d share it with you. ALSO, I did a gluten-free switch on the bread crumbs and I’m all proud of myself. Heh.
Ingredients – Part 1
- 1 lb ground turkey breast (mine was extra lean)
- 2 large egg whites (I dropped some yolk in there which I had to scoop out =/)
- 1/4 tsp sea salt
- 1/4 tsp fresh ground pepper
- 2 tsp olive oil (which I dumped into a tbsp so I could take photos)
- 1 tsp ground cumin (I don’t think this would be too spicy for my Mum!)
- 1 cup frozen corn (white or yellow)
- 1 green jalapeño pepper (which isn’t in the original recipe, but I added for fun!) (it’s between the egg & salt)
Ingredients – Part 2
- 1 15-oz can low sodium black beans, drained & rinsed well (I used the President’s Choice Blue Menu ones)
- 2 cups diced tomatoes (used my last 3 tomatoes, plus one from the store)
- 1 Tbsp fresh lime juice (we just squeezed the entire lime)
- 1/4 cup fresh chopped cilantro
- 1/4 cup whole-wheat bread crumbs **
(Not pictured: 1/2 cup low-sodium chicken broth – which I forgot to pick up, so I used water instead. No difference to me, to be honest.)
** Ah, now, see? I didn’t use whole-wheat bread crumbs. I used this:
I am a clever little devil, I am. I can’t remember if I posted this on my blog, but I did on Facebook. I was thrilled when Shawn came home one day with a this box of cereal. I love Chex (I know, it’s so bland, but I do!) and this was GF! So I thougth – why not squish some of this up and make my own “bread” crumbs? We had one box with a tiny bit of cereal left in it and it was about 1/2 cup in the end after I spent a few seconds crunching away. (It was rather cathartic to be honest.) It worked just fine!
- Combine turkey, egg whites, bread crumbs, salt and pepper. Mix well (duh). Shape into meatballs. Should make 16. (What do you know? I made 16! I just counted in the photo above. Ground turkey is a LOT stickier than ground beef is. It was messy!)
- In a large skillet, heat oil on medium high. Add meatballs and cook for 3-5 minutes, turning frequently (or hacking at them to stop sticking to the pan) until brown on all sides.
- Add corn, beans, tomatoes, broth (water), lime juice and cumin (and jalapeño!). Mix well.
- Reduce heat to medium, partially cover and cook for an additional 3-5 minutes (until the meatballs are cooked all the way through).
- Stir in cilantro and serve.
Verdict? It wasn’t bad. I think this is one of those meals that I would enjoy more the next day once all the flavours had a chance to absorb. It was tasty enough, but like with a couple of the other recipes I have made, it was missing something. I think I want to add a new spice next time. And there will be a next time.
There’s enough left over for another meal for ME. Not quite enough for Shawn. If I have an appetite tomorrow I might have it. (Stress doesn’t do wonders for my eating habits.)
And for fun, here are some photos of the meals I made from the last issue.
Eggplant & Sausage Linguini – Clean Eating August/September 2011 – p. 42
(used gluten-free pasta)
Granola – Clean Eating August/September 2011 – p.23
3-Cheese Stuffed Shells (cover recipe) – Clean Eating August/September 2011 – p. 45
(Yeah… I didn’t go gluten-free on this one. It was hard enough to find the shells!)
Chicken with Sweet ‘n’ Sour Fennel – Clean Eating August/September 2011 – p.76
(All of the above have been edited from the original recipe either dur to allergies or taste preferences, but each one was pretty good. I am super proud of my granola!)
I can’t believe I am blogging about food. I never thought I’d see the day. So I’ll stop now and go finish reading the October Clean Eating magazine to see what else I’ll be making (next up – some sort of spicy Jerk Chicken with spinach because we don’t have “turnip greens” here!)