Tuesday, November 29, 2011

Cleaning Up for the Holidays

Winter Citrus Fennel Salad
I've started a cleanse this week.  The recipes over the next few weeks will reflect this with more vegetable laden presentations.  This cleanse is meant to detoxify my liver so no red meat, processed foods, including sugars not already in fruits and vegetables, no caffeine, alcohol, etc.  Basically, I'm giving my body a vacation from all the stuff that will drag me down for the holidays.  Yay me! 

Winter Citrus Fennel Salad
I was looking through Lidia's Italy to get some ideas and came across this recipe for a fennel salad and I can't wait to make it with blood oranges in January, but there are some organic navel oranges from California at Whole Foods right now along with Satsumas, also organic from California, so I went for it.  It was outstanding! 
Turkey Meatballs with Lemon Coconut Cream Sauce

Turkey Meatballs with Lemon Coconut Cream Sauce over Spaghetti Squash
So.  I'm going to put in "notes" on the sauce as it didn't turn out perfect, but the flavor was there so when I get it down I'll let you know.  Or if you figure it out, let ME know in the comments section or directly and I'll be sure to amend it!

For the Meatballs:
1 1/2 lbs. ground turkey ( I used Diestel's Heidi's Hens dark meat)
1 egg
1 TBSP. organic tomato paste
2 TBSP. each fresh chopped parsley, lemon thyme (or regular), oregano

Preheat oven to 375.  Combine all ingredients with your hands, folding everything together with 1 TBSP. sea salt until well combined.  Roll into uniform size balls about 2 in. diameter and place on a baking sheet.  Bake for 10 min. then turn over and go for another 10-12 min.  You can make these ahead and refrigerate for a day or freeze for later meals if you want to make a huge batch.

For the sauce
1/4 cup olive oil
1 clove garlic, minced
1/4 cup Coconut Milk from a can (I'm betting it would be better with creamed coconut if you can find it)
1/4 cup Chicken Stock
Juice from 2 lemons

Heat the olive oil gently in a pan, add the garlic and saute gently for 5 min but do not brown it.  Add the coconut and chicken stock and simmer for about 15 min.  Add the meatballs into the pan and let them soak up the sauce.

Spaghetti Squash:

1 large (8-12in) squash (Durst Organic Growers from Whole Foods)

Heat oven to 375.  Cut squash in half lengthwise, scrape all the seeds out as you would when preparing pumpkin and place cut side down in a baking dish or baking sheet.  Bake for 45 min. or until fork tender.  Cool slightly before scraping out squash.

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