Skip to main content

Meatballs A La Popeye

By
Chef Adrienne Saldivar-Meier was one of only 50 chefs and food specialists nationwide to be invited to the White House this past year to cook for the first lady as part of a new campaign that pairs chefs with schools to teach children about nutrition and healthy eating.  Saldivar-Meier makes food that's healthy by replacing everyday food choices with healthier ingredients. She has visited hundreds of schools as the star of the Healthy Eating Lifestyle Principles Program, and is affecting the lives of many at-risk youth through her work with the new Drummond Culinary Academy at Rancho Cielo.  Representing the lettuce capital of the world, Chef Adrienne's slogan "Lettuce Be The Change" is also the title of her new book that she has co-written with the Drummond Culinary Academy students in response to the White House plea to change how we eat as a nation.  AND...Chef Adrienne was our speaker last night at the gala fundraising dinner for the International School of Monterey. 

Taking a cue from her playbook of culinary tricks, I decided to serve meatballs over spinach for dinner tonight.  Well, I did serve them with pasta - but just a serving's worth - and I added a cup of wilted spinach to each pasta bowl.  Delicious!

Meatballs
1 pound of 96-4 organic ground beef
1 egg
1/2 C shredded parmesan cheese
1 t ground ancho chili powder
1 T unsweetened cocoa
ground almonds
dash of pink Himalaya salt













Mix everything together in a bowl, adding enough ground almonds that the mixture can be formed into balls.  Place tomato sauce, a splash of red wine,  and 2 T dried oregano in a large saucepan.  Drop meatballs into the sauce and simmer till cooked through.

Toss pasta with wilted spinach and 1 T of olive oil.  Top with meatballs.

Hunk of Meat Mondays

Tuesday Night Supper Club

Labels:

Comments

  1. Miz HelenMarch 14, 2011 at 2:09 PM

    We just love Meatballs with Pasta and your recipe looks very good. Thank you for sharing and have a great week!

    ReplyDelete
  2. Leah BeyerMarch 14, 2011 at 3:37 PM

    Yummo! This looks fantastic!

    ReplyDelete
  3. UnknownMarch 19, 2011 at 8:46 PM

    your recipe for meatballs is so interesting...i like that they don't have breadcrumbs...a great gluten free alternative! thank you for sharing with tuesday night supper club.

    ReplyDelete
  4. UnknownApril 11, 2011 at 1:57 PM

    the meatball recipe is great! it's perfect for people with a gluten intolerance as well as just a healthier alternative to a classic dinner!

    thanks so much for linking up to mangia mondays!

    -kristin

    http://delightfullydowling.blogspot.com

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more