Mom makes these heavenly delicious Greek meatballs with cinnamon and mint. I had some mint, so I decided to give them a shot. But I'm trying to cut us back on our consumption of meat--particularly beef, which we had in the form of hamburgers on Sunday. Instead of beef, I used ground turkey. My suspicion is that's why they fell apart so badly. That, and I'm almost out of olive oil. If you want to be a good cook, olive oil is an absolute necessity. As is garlic. The meatballs did taste rather wonderful--they just weren't very pretty. First things first, though. Master good tastes, then move on to aesthetics.
I also tried my hand at glazed carrots, and those turned out excellent in both taste and appearance. I used real carrots rather than the pitiful excuses for baby carrots the supermarkets are pushing. Real carrots are kind of pretty, I think.
And finally, I made a really interesting "salad" that got its start from Tosca Reno's book, The Eat Clean Cookbook. She is rather fond of tomatoes, I've noticed. We do not have that preference in common. So I started with her basic cous-cous thrown into hot chicken broth and orange juice, added the green onions, substituted red pepper in the place of the tomatoes, left out the cucumber completely, and drizzled the dressing (olive oil and lime juice) like she said, then sprinkled feta on top. She was right! It just took a few minutes to throw together, and it was so, so good.
Cooking is very rewarding, I find. What's up for tomorrow? Cauliflower and potato curry! And my stomach is already anticipating that one with pleasure.
Yeah, those meatballs are really good. I made them once, but they took FOREVER to cook!
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