Balsamic Pine Nut Pasta Toss with Meatballs

For years I had a kid who was not fond of sauces or spreads of any kind.  This made things a little challenging when invited to dinner parties, but actually made things pretty simple at home.  While my friends were coaxing their kids to eat vegetables by slathering them in cheese or were looking for ways to “hide” them in other dishes, all I had to do was produce a bowl of cooked fresh broccoli and some lemon juice, green beans with a little sea salt, or spinach with balsamic vinegar, and there was no coaxing required! (Note: balsamic vinegar is a staple in my kitchen and has never been turned down by my no-sauce kid.)  Pair my non-sauce eating diner with a very lactose intolerant husband, and my cooking was transformed into the mostly whole food, produce-rich, simple presentations that I'm known for today.  Fast-forward a few years and I now have a kid who eats sauces & spreads, but my cooking hasn’t changed that much.  This simple preparation of meatballs with pasta & pine nuts is a sauce-free dish that is easy to put together on short notice and everyone leaves the table satisfied.

Oven Baked Meatballs

• 1 pound extra lean ground beef
• 1 egg
• ½ cup whole wheat bread crumbs
• 2 T chopped Italian parsley
• 1 sm clove garlic, minced
• 2 T chopped red onion
• ½ tsp salt
• ½ tsp pepper
• 2 T Worcestershire Sauce

Mix ingredients together using your hands.  Form into 1 inch balls and place on foil-lined baking sheet.  Bake for 20-25 minutes in oven pre-heated to 350 degrees.

Balsamic Pine Nut Pasta Toss

• Cooked thin spaghetti
• Pine Nuts
• Freshly shredded asiago or parmesan cheese
• Fresh Italian parsley
• Balsamic vinegar
• Meatballs

While meatballs are in the oven, cook pasta according to package instructions.  Sprinkle 1 Tbsp (or more) each of pine nuts and cheese on pasta.  Add parsley to taste.  When meatballs are cooked through, add to pasta dish and drizzle with balsamic. Enjoy!

Chicken Cutlets & Spinach with Raspberries.

After making those great pork cutlets a few days ago, I decided to apply the same technique to chicken - and it was just as much of a success!  This is an easy recipe (despite the long directions!) and is packed with flavor. It looks good too - worthy of a celebration table!

Just like with my pork cutlet recipe, the cutlets are a little fussy to prep, but cook quickly and evenly.  Three dipping/dredging bowls (or plates) ensure good coverage of the seasonings: the flour sticks to the chicken and gives the egg white something to hold to; the egg white provides a sticky base for the breadcrumbs; the breadcrumbs & seasonings, when cooked, give a crispy and flavorful outside.

Prepare 4 to 6 boneless, skinless chicken breasts.  Trim all visible fat and flatten to 1/4 inch thickness using a meat tenderizer.  (To reduce splatter & mess, place chicken between two pieces of plastic wrap when flattening.) Cut chicken breasts in half, if smaller pieces are desired. Set chicken aside.

Set up three shallow bowls or plates for dredging & dipping:

# 1

• 1/2 c flour
• 1/2 tsp pepper
• 1/2 tsp salt

# 2

• 2 egg whites, lightly beaten
• 1/4 c water

# 3

• 3/4 cup whole wheat bread crumbs
• 1/4 tsp freshly ground black pepper
• 1/2 tsp freshly ground sea salt
• 1/2 tsp garlic powder
• 1 tsp parsley
• 1 tsp Italian seasoning

Additional ingredients

• 3 T olive oil
• 2 bags baby spinach
• 1/2 c pine nuts
• 6 ounces fresh raspberries
• balsamic vinegar
• shredded parmesan cheese

Prepare chicken for cooking in three steps: 1) dip in flour mixture, coating on all sides; 2) dip in egg white mixture, allowing excess liquid to drip off; 3) dip in breadcrumbs, pressing mixture in all over chicken.  Repeat for all pieces of chicken.

Heat 1 T of oil in skillet over medium heat.  Cook half the chicken in each batch;  cook 3 minutes on each side, turning once.  Add 1 T of oil to pan between batches.

While second batch of chicken is cooking, heat 1 T oil in large stir fry pan.  Add spinach and saute for 3 minutes, turning frequently. Add pine nuts, continue to turn and cook 1 more minute.  Remove from heat.  Add raspberries and turn one more time.

Arrange spinach mixture on platter. Drizzle with balsamic vinegar.  Arrange chicken on top of spinach and sprinkle with parmesan cheese.  Enjoy!