Giada De Laurentiis Marinara Sauce & Meatballs

This is Gregg's favorite meal and now it is Sarah Jane's too! Sooooo good!

Giada's Marinara Sauce:

1/2 cup extra-virgin olive oil

2 small onions, finely chopped

2 garlic cloves, finely chopped

2 stalks celery, finely chopped

2 carrots, peeled and finely chopped

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

2 (32-ounce) cans crushed tomatoes

2 dried bay leaves

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)


Recipe: Turkey meatballs in tomato sauce
Chef: Giada De Laurentiis
Ingredients
1/4 cup plain dried breadcrumbs
1/4 cup chopped Italian parsley
2 large eggs, lightly beaten
2 tablespoons whole milk
3/4 cup grated Romano cheese
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground turkey
1/4 cup extra-virgin olive oil
5 cups Marinara Sauce (see above)
Baking Directions
In a large bowl, stir together breadcrumbs, parsley, eggs, milk, 1/2 cup of the cheese, and 3/4 teaspoon of each salt and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat. Shape the meat mixture into bite-size balls. In a large skillet, heat the oil over a medium-high flame. Working in batches, add the meatballs and cook without moving or turning the meatballs until brown on the bottom, about 3 minutes. Turn the meatballs over and brown the other side, about 3 minutes longer. Continue to cook until all the sides are golden brown. Add the Marinara Sauce and bring to a boil. Reduce the heat and simmer until the flavors blend, about 5 minutes. (The meatballs can be made up to this point 1 day ahead. Cool, then cover and refrigerate. Rewarm before continuing.) Transfer the meatballs to a platter, sprinkle with the remaining cheese and serve.
Serving Directions
To serve with pasta: Bring a large pot of salted water to a boil. Add the penne and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Using a slotted spoon, transfer the meatballs to a serving bowl. Sprinkle with the remaining cheese. Place the cooked penne in the skillet with the remaining sauce and toss to coat. Transfer the pasta in a separate large serving bowl, and serve with the meatballs.
Tips
Side bar: The meatballs can be made ahead of time and reheated in a 250-degree oven before serving. They can also be made into mini meatballs and served as an appetizer.
Serving Size
Makes about 3 dozen meatballs; Cooking time: 30 minutes

Morning Smoothies

My neice Sarah Jane came to visit and she made us this morning smootie. I must admit, at first I was very, very skeptical about tasting this but I was brave and gave it a taste and lo and behold . . . . it wasn't nasty . . . as a matter of fact it was pretty good . . . my teenagers even ate it! Now that is amazaing.

Sarah Jane makes it for her little girls every morning. It has enough vitamins packed into it to last them for days and days! I began to tell other friends about "The Morning Smoothie" and apparantly there are many variations out there.

Here is Sarah Janes:

First, fill your blender up with washed spinach leaves about this full:


Put 15 to 20 carrots on top of your spinach:


Next FROZEN (it makes a big difference) strawberries, about this much:


Next FROZEN bluberries, about his much, it is almost to the top of my blender now:



It actually looks kind of pretty now doesn't it! Next add apple juice, to about the top of the spinach leaves:


Then blend away, add more apple juice if it won't blend! My kids add a banana at this point too . . .it is up to you . . . go crazy!


Tadaaa!


Pour into pretty cup and be amazed how good it tastes, how good it is for you and how many less veggies you need to eat today!


xo,
janette

Garlic Roasted Potatoes

Morgan Jean, this ones for you!

These are my latest summer favorite food. I make them at least twice a week, I crave them, I love the garlic smell as they cook. Here is what you need:



Wash and then cut the little red potatoes into quarters:



Mix all of the above ingredients in a bowl, toss in your potatoes and mix them all around. Spray your pan with Pam (this helps reduce anger when you are trying to clean the pan), spread the potatoes all around.



Then bake them until they are golden brown and nice and crunchy. Some day I will remember to take a picture before me and the children eat them all gone. If that ever happens . . . . . In the meantime, here is the recipe.

Garlic Roasted Potatoes

3 lbs. small red or white skinned potatoes
1/4 c. olive oil
1 1/2 t. salt
1 t. ground pepper
2 T. minced garlic (6 cloves)
2 T. fresh minced parsley

Preheat oven 400 degrees.

Cut the potatoes into quarters and place in a bowl with the olive oil, salt, pepper, garlic. Toss until potatoes are well coated. Spread out into one layer on greased cookie sheet. Bake for at least 1 hour, flipping once or twice with a spatula. (I never flip them I can never remember to do that and they still turn out good.)

Toss with parsley, season to taste and serve nice and hot.

Twice Baked Potatoes

Hi Ray,
Twice Bakes Potatoes are so easy! You can put more or less of anything and they still taste great. There are lots of great recipes for them out there in the world, everyone makes them their own way; but here is how I make mine:

First, wash, stab a knife in your potato (so it doesn't explode in you oven. . .it can be messy), and bake it at 425 degrees for 45 min. or until a knife goes through it.


Them, cut them in half, if your are wimpy, let them cool, if you are brave, go onto the next step:


Scoop out the inside, trying to leave the skin intact:


Toss a nice chunk of butter in with the potatoes and mash them up:



For 8 good sized potatoes, I put in about 1/4 c. butter:


For 8 potatoes I put in about 1/2 c. to 3/4 c. sour cream and the same about of Ranch Dressing:


Up to this point I have been using a potato masher, now I just stir in with a spoon a big handful of green onions,


Then stir in a big handful of sharp cheddar cheese, add salt and pepper and more sour cream if they don't look creamy enough:


Line up all of your potato skins nice and pretty like this if you are crazy like me:


Spoon your potato mixture into the shells like so:


Sprinkle more cheese on top and some bacon if you have it:


Bake at 350 degrees for 30 min., or until light brown and bubbly:


That's it girl friend . . . enjoy!