Low Mama's Meatballs

Mango-Cucumber Rice Salad

Sarah's PB&J Chocolate Bars

Yield : Serves 4 olive oil cooking spray 2 cloves chopped garlic cup onion (chopped) chili flakes (dried red) 1 cup reduced sodium chicken stock (College Inn fat free light) 1 cups tomato puree (red pack) 1 cups diced tomatoes (red pack) eggplant (halved lengthwise) salt 6 ounces turkey breast (lean ground) 4 ounces sirloin (ground beef) 2 ounces lean ground pork 1 egg white cup fresh parsley leaves (chopped) oz parmigiano-reggiano 2 cups kamut (puffed) 6 ounces spaghetti (kamut) 1. Place the eggplant on the grate of a gas burner over a high flame. Char the eggplant, turning it every few minutes, until the skin is blackened and the flesh is cooked through; this should take about 12 minutes. Allow the eggplant to cool slightly, and then cut it in half. Scrape out the flesh, being careful not to incorporate the blackened skin. Measure out cup of the flesh; reserve the remaining eggplant for another use. 2. Bring a large pot of salted water to a boil. Meanwhile, in a small sauce pot, heat the marinara sauce over medium heat. 3. In a blender, combine the chicken broth, onions, garlic, cooked eggplant, and egg white. Puree until the mixture is smooth. In a large bowl, combine the pureed mixture with the ground turkey, parsley, and 2 tbsp of the cheese. Season lightly with salt and pepper. Divide the meat mixture into 8 equal portions, a little over 2 ounces each. 4. When the marinara sauce comes to a simmer, roll each portion of the meatball mixture with the palms of your hands to form a ball, and gently drop the meatballs, one by one, into the hot marinara sauce. Shake the pan gently to coat the meatballs with sauce. Cover the pan, and when the sauce begins to simmer, reduce the heat to low. Simmer the meatballs for 12 minutes. Gently turn each meatball over in the marinara sauce and simmer for another 5 minutes. 5. While the meatballs are cooking, cook the pasta in the boiling water according to the package directions, about 10 minutes; drain. 6. Divide the spaghetti among 4 plates, and top each plate of pasta with 2 meatballs and some sauce. Sprinkle the remaining 4 tbsp cheese on top, and serve.

Recipe courtesy Food Network Magazine Prep Time: 23 min Inactive Prep Time: -Cook Time: 37 min Level: Easy Serves: 6-8 servings Kosher salt 1 cups rice blend cup quinoa, rinsed Finely grated zest and juice of 1 lime 2 tbsp peanut or vegetable oil 1 teaspoon sugar Freshly ground pepper 1 cup chopped mango 1 cucumber, peeled, seeded and diced 1 red jalapeno, seeded and thinly sliced 2 scallions, thinly sliced cup chopped fresh cilantro cup chopped salted roasted peanuts Bring a large saucepan of salted water to a boil over high heat. Add the rice and cook, stirring until tender, 25 to 35 minutes (depending on the rice blend). Meanwhile, bring a separate saucepan of salted water to a boil over medium-high heat. Add the quinoa and cook until tender, about 12 minutes. Drain the grains and rinse under cold water until cool; shake off the excess water. Whisk the lime juice and zest, the peanut oil, sugar, 1 teaspoon salt, and pepper to taste in a large bowl. Add the rice mixture, mango, cucumber, jalapeno, scallions, cilantro and peanuts and stir to combine. Season with salt.

Recipe courtesy Sarah Copeland for Food Network Magazine Prep Time: 25 min Inactive Prep Time: 30 min Cook Time: 10 min Level: Easy Serves: 3 dozen bars For the base: 1 stick unsalted butter cup granulated sugar cup unsweetened cocoa powder 1 large egg, beaten 1 sleeve saltines (40 crackers, regular or whole wheat), finely crushed (or Ritz for a more buttery flavor) cup finely chopped roasted, salted peanuts For the filling and glaze:
1/4 cup grape jelly (or a thicker preserve in a

flavor like raspberry or strawberry) softened cup creamy peanut butter cup confectioners' sugar 4 ounces semisweet chocolate, chopped Make the base: Line an 8-inch square baking pan with foil, extending it over the sides. Put the butter in a medium heatproof bowl; position the bowl over a saucepan of barely simmering water (the bowl should not touch the water). Once the butter melts, stir in the sugar and cocoa. Whisk in the egg; cook, whisking, until the mixture is warm and the consistency of hot fudge, 6 minutes. Remove from the heat; mix in the saltine crumbs and peanuts. Press the crust into the pan. Set aside the saucepan of water. Make the filling: Spread the jelly over the crust in the pan; place in the freezer for a few minutes. Beat 5 tbsp plus 1 teaspoon butter, the peanut butter and confectioners' sugar with a mixer until light. Spread over the jelly layer; return to the freezer while you make the glaze. Place the chocolate and the remaining 2 tbsp butter in a heatproof bowl; set over the pan of simmering water and stir until the chocolate is melted. Remove from the heat; stir until smooth. When cool but still runny, spread the glaze over the chilled peanut butter layer. Freeze for another 30 minutes. Use the foil flaps to remove the bars from the pan; cut into squares while still cold (freeze them for awhile for easy cutting). Serve cold and keep leftovers refrigerated.
7 tbsp plus 1 teaspoon unsalted butter,

Gnudi with Roasted-Corn Sauce

Luscious Lemon Bars

Serves 4 servings 2 cups ricotta (fresh) 2 ounces cheese (finely grated grana padano, 1 cup plus more shaved for garnish) tsp grated nutmeg (freshly) tsp coarse salt tsp freshly ground pepper 3 cups semolina flour 6 corn husks (ears, intact) 5 ounces salt pork (finely chopped - cup) 4 scallions cut diagonally into 1 inch pieces (white and pale green parts only plus more for garnish) 3 cups vegetable stock (corn stock plus more if needed) tsp grated nutmeg (freshly) 1 pinch cayenne pepper 7 tbsp unsalted butter (cold, cut into small pieces) coarse salt freshly ground pepper 1. Make the Gnudi: Place ricotta in a sieve lined with cheesecloth, and set over a bowl. Refrigerate at least 2 hours (or overnight) to drain. Discard liquid. 2. Combine ricotta, Grana Padano, nutmeg, salt, and pepper. 3. Spread semolina flour on a rimmed baking sheet. Form 1 heaping teaspoon ricotta mixture into a ball. Gently roll in flour to coat, then nestle in the flour. (The flour will form a coating on the Gnudi, helping them to keep their shape as they cook.) Repeat with remaining ricotta mixture. Cover with plastic wrap, and refrigerate overnight. 4. Make the roasted-corn sauce: Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 or 4 seconds.) Bend back husks of each ear of corn, remove silk, and replace husks. Grill corn, turning occasionally, until charred on all sides, about 15 minutes. Let cool. Remove husks. Cut kernels from cobs, reserving cobs for corn stock (recipe follows). 5. Cook salt pork in a skillet over medium heat until golden and barely crisp. Add corn kernels, scallions, and 3 cups corn stock, and bring to a boil. Reduce heat to mediumlow. Stir in nutmeg and cayenne, and cook until slightly thickened, about 8 minutes. Stir in butter, salt, and black pepper. (If a thinner sauce is desired, add more stock as needed.) 6. Bring a large pot of water to a boil. Add 1 tablespoon salt. Cook Gnudi in batches (do not overcrowd pot) for 1 minute. Using a slotted spoon, transfer Gnudi to sauce, and toss to coat. Serve garnished with scallions, black pepper, and shaved Grana Padano.

48 servings Prep: 25 mins Bake: 20 mins at 350oF 2 cups all-purpose flour 3 tbsp sugar 1 cup butter 5 slightly beaten eggs 2 cups sugar cup all-purpose flour 2 tsp finely shredded lemon peel 3 tbsp lemon juice 1 teaspoon baking powder Sifted powdered sugar 1. For crust: In mixing bowl, combine the 21/2 cups flour and 3 tbsp sugar. Using a pastry blender, cut in butter until mixture is crumbly. 2. Press into the bottom of a greased 15x10x1inch baking pan. Bake in a 350 degree F oven for 15 minutes or until golden. 3. For filling: In medium mixing bowl, stir together eggs, the 2-1/2 cups sugar, 1/4 cup flour, lemon peel, lemon juice, and baking powder until combined. 4. Pour filling over the hot crust. Bake bars in a 350 degree F oven for about 20 minutes more or until lightly browned around the edges and the center is set. 5. Cool in pan on wire rack. Sprinkle with powdered sugar. Cover; store in refrigerator. Makes 48 bars.