Weeks 40 & 41 – Lemony Artichoke White Bean Crostini; Swedish Meatballs with Mashed Potatoes

Ah keeping up with this has been so hard!  Life after tax season is great!  But once the work craziness stops, I seem to find ways to fill that time with tons of other things (mainly sleeping and having a social life).  I took the rest of the week of tax day off to get my life back in order (thoroughly cleaned the apartment, haircut, reward mani, worked out..) and then the next week i was travelling for work a couple of days.  I was sent to the quaint little town of Pulaski, TN.  It was actually pretty cute, I have a couple pictures from the trip:

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The recipes!  The weekend after tax day we were invited to a cocktail party which I volunteered to bring an appetizer to.  Luckily this little crostini recipe was new on one of the blogs I regularly check.  It was delicious!  A little something different, but I also made some bruschetta in case folks weren’t as adventurous as I wanted them to be.  Both were well received.

For dinner the following week we made a blue apron meal – Swedish meatballs and mashed Potatoes.  Part of this was due to the fact that we picked up fresh stop (it’s back for the summer!) the weekend before and I needed something to use the potatoes in.  And the other part is because Swedish meatballs are just delicious.  Definitely worth it and a Blue Apron recipe that’s easy enough to replicate on your own (without the meal delivery).  Matt’s not a huge fan of kale (if you haven’t already picked up on that…) so we sauteed some green beans with onions, garlic and salt and pepper for an added veggie.

We loved both recipes, hope you do too!

Lemony Artichoke White Bean Crostini with Shaved Parmesan (recipe from here)

Makes: 10+ servings

Ingredients:

  • ½ tbsp. extra virgin olive oil, plus more for brushing
  • Zest and juice of ½ lemon
  • 1 tbsp. minced fresh parsley
  • ½ tsp. red pepper flakes
  • ¼ cup finely grated parmesan, plus more shaved
  • 1 cup chopped artichoke hearts, chopped (about 1 14 oz. can)
  • 1 cup cooked cannellini beans
  • Coarse salt and freshly ground pepper
  • 1 baguette, sliced diagonally about ½-inch thick
  • 1 clove garlic, halved lengthwise

Directions:

  1. In a medium bowl, combine the olive oil, lemon zest and juice, parsley, red pepper flakes, parmesan, artichoke hearts and beans. Mix gently to combine. Season to taste with salt and pepper. Cover and set aside to let the flavors meld.
  2. Preheat the oven to 450˚ F. Lay the baguette slices out on a baking sheet and brush lightly with olive oil. Season lightly with salt and pepper.
  3. Bake until the crostini are just browned and crisp, about 7-10 minutes.
  4. Once removed from the oven, rub the browned side of each baguette slice with the cut half of the garlic clove.
  5. Top each piece of bread with a spoonful of the bean-artichoke mixture and garnish with additional shaved parmesan, if desired. Serve.

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 Swedish Meatballs & Creamy Mashed Potatoes (recipe from here)

Makes: 3-4 servings

Ingredients

  • 2 Cloves Garlic
  • 1 Bunch Chives
  • 1 Shallot
  • 2 Yukon Gold Potatoes
  • 10 Ounces Ground Pork
  • 2 Tablespoons Breadcrumbs
  • 1 Teaspoon Swedish Spice Blend (1/3 tsp each nutmeg, cloves, cinnamon)
  • 3 Tablespoons Beef Demi-Glace
  • 1 Tablespoon Flour
  • 1 Tablespoon Butter
  • 1 Cup Low-Fat Milk

Directions:

  1. Prepare the ingredients: Heat a medium pot of salted water to boiling on high. Peel and finely chop the garlic. Mince the chives. Peel and medium dice the potatoes. Peel and mince the shallot to get 2 tablespoons of minced shallot.
  2. Make the mashed potatoes: Once the pot of water is boiling, add the potatoes. Cook 14 to 16 minutes, or until cooked through. Drain thoroughly and return to the pot. Add the butter and half of the milk (save the rest for the meatball sauce). Mash the potatoes until they reach your desired consistency. Season with salt and pepper to taste, cover and set aside in a warm place.
  3. Form the meatballs: Combine the ground pork, breadcrumbs, shallot, and Swedish spice blend; season with salt and pepper and mix thoroughly. Roll the mixture into 16-18 small meatballs (slightly smaller than golf ball-sized).
  4. Start the meatballs: In a mediumpan, heat 2 teaspoons of olive oil on medium until hot. Add the meatballs and cook, stirring occasionally to brown them on all sides, 4 to 6 minutes or until cooked through.
  5. Finish the meatballs and make the sauce: Add the flour to the pan of meatballs and cook, stirring frequently, 30 seconds to 1 minute, or until the flour is lightly toasted. Add the beef demi-glace, remaining milk and ½ cup of water. Season with salt and pepper and cook, stirring occasionally, 2 to 4 minutes, or until the sauce has thickened. Remove from heat and season with salt and pepper to taste.
  6. Plate your dish: To plate your dish, divide the meatballs and sauce, and mashed potatoes between 2 dishes. Garnish with the chives and Enjoy!

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