My boys, at least the little ones, really enjoy cooking, but during a tightly scheduled school week, I rarely take the time to have them cook. I know it's not the best attitude; it's just faster to do it myself. However, when we aren't under pressure of a looming bedtime with homework to be done, I try to let them get some kitchen-time in. Riley wanted to make his favorite dish for dinner tonight: spaghetti and meatballs. The recipe changes based on what I have, but the basic recipe = meat, a binding agent (egg and cheese), spices, and - instead of breadcrumbs that some cooks use - ground nuts. Super easy.
1 pound of 96-4 organic ground beef
1/2 C shredded parmesan cheese
1 t ground ancho chili powder
1 T unsweetened cocoa
1 T minced garlic
dash of pink Himalaya salt
minced fresh thyme
Mix everything together in a bowl, adding enough ground hazelnuts that the mixture can be formed into balls. Place tomato sauce, a splash of red wine, and 2 T minced fresh thyme in a large saucepan. Drop meatballs into the sauce and simmer till cooked through.
Toss pasta with 1 T of olive oil. Add the meatballs and sauce. Serve piping hot with more cheese on top, if desired.