Category Archives: spaghetti squash

Spaghetti and Vivacious Veal Meatballs

Yes, I used the word ‘vivacious’ to describe food. That’s just how it’s going to be, ok?

Meatballs require a little bit of time and effort. They should also be small. My mom used to make these large honkin’ meatballs in gravy. They were delicious, but huge. Ma! Why’d you gotta make ’em so huge? Don’t ask your Mama questions like that. She’ll shoot daggers, spit some venomous one-liner, or smack you.

I am so full, I’m having trouble typing this post. Not kidding.

Linda ran some errands yesterday, so I asked her to pick up some ground chicken. The supermarket she went to (Cousins in Port Credit) had no ground chicken! She picked up veal instead. Way better choice. Smart woman. She also picked me up a spaghetti squash.

If you’ve read my previous blog postings, you’ll know how to prepare spaghetti squash. I’m going to skip the prep instructions for this. So, don’t be lazy…go do some reading.

On to some foooooooooood!

Spaghetti and Vivacious Veal Meatballs

The Vivacious Veal Meatballs

2.5 lbs of ground veal
1.5 tablespoons each of fresh sage and thyme, finely chopped
2 cloves garlic, chopped
1.5 tablespoons butter
Two pinches of red pepper flakes
Sea salt

Melt butter in a small frying pan over medium heat; add your chopped garlic and stir constantly for about 1 minute. The butter will bubble and toil! Remove from heat, but keep stirring, otherwise your garlic may very well burn. The garlic by this time will turn a light golden brown. This is good. Let this mixture cool.

In a large bowl, combine the veal, garlic ‘n butter, sage, thyme, sea salt (about .5 teaspoon), and red pepper flakes. Really mix this through with your hands to get everything well distributed.

Now, get to work. Start rolling this meat mixture into the size of a plum. Set these up on a baking sheet lined with parchment paper. You should have about 26 meatballs.

Da Base for Da Sauce

1/2 large white onion, diced
1 zucchini, cut into quarter pieces, about 1/4″ thick
1 teaspoon Italian seasoning
Butter and lard for frying, about 1/2 tablespoon each
Sea salt
1/2 cup water for deglazing

Melt your fat in a large pot over medium heat. Add in your onions first, and let ’em sweat it out for a minute or two. Add in your zucchini, plus Italian seasoning and sea salt. Let these veggies hang out until they’ve achieved a rich golden brown. Move ’em out of the way for your water, and deglaze your pan, scraping up all those tasty brown bits in the process. A wooden spoon does the job nicely.

Remove from heat onto a plate.

Now you’ll need 2 tablespoons of lard to fry your meatballs. Heat your pot to about medium heat again, and add your lard. Add in your meatballs slowly, one by one, into the fat. Don’t overcrowd them, or else they won’t brown nicely. After about 4 minutes, carefully flip ’em. After another 3 – 4 minutes, remove from heat. You’ll do these in two batches. Remove and place onto a plate.

Da Sauce

4 ladles of bone broth
2 large cloves garlic, chopped
1 small can tomato paste
1.5 teaspoons Italian seasoning
Sea salt to taste

Increase heat to medium-high, and add in your rich, beautiful bone broth. Using a wooden spoon, be sure to scrape up the yummy stuff from the bottom. As this starts to simmer, add in your garlic, tomato paste, sea salt and seasoning. Simmer for about 5 minutes, then turn the heat way down to low. Add in your meatballs carefully. Get ’em all in there, all happy to be hanging out with this rich brothy sauce. Let these guys cook for about 20 – 25 minutes, or until your spaghetti squash is done cooking in the microwave.

Serve over top hot steaming spaghetti squash. You may need a knife, fork and a spoon to eat this. Whatever utensils you use, please enjoy 😀

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Luscious Lamb Curry with Spicy Spaghetti Squash

This lamb curry is out of this world. Wow. I thought my butter chicken was awesome the other week, but this dish is special. However, I have successfully burned my tongue twice since digging in. You can’t fully enjoy food with a burnt tongue, or when it’s too hot. You end up gobbling it down and not really enjoying it at all. It simply becomes sustenance.

Amazing food should be like an awe-inspiring, brilliant album. Or amazing sex. You should want to talk about it, make it for all your friends and family, spread it around (whoa, ok, maybe not the sex part), and proclaim undying love for it. Food that is nourishing, not just filling, should do just that.

Marinating overnight helps flavours mingle and settle in. You know, get to know each other:

“HEY GINGER! Haven’t seen you in a while!”

“What are you talking about, garlic? We were hanging out with butter chicken last week!”

And so forth.

I love spaghetti squash. In fact, I knew not of its existence until a few years ago. It is a more than ‘good-enough’ substitution for actual spaghetti. It is slightly sweet, crunchy and satisfying. Ridiculously easy to prepare, as well.

This curry is full of coconut oil, and coconut milk. I even snuck in some butter. It’s a party going on in there, folks! An intensely flavourful, creamy, luscious party. You know you want to jump in.

Food has better parties than me!

Luscious Lamb Curry with Spicy Spaghetti Squash

Meat and Marinade

1kg stewing lamb chunks (about 2.2 lbs)
1 sweet onion, chopped
7 garlic cloves, chopped
1/2 to 3/4 coconut milk
3 tablespoons garam masala
2 teaspoons white pepper
2 tbsp finely grated ginger (I keep mine in the freezer)
1.5 tsp cumin

Other Stuff

10 cardamom pods
1 cinnamon stick
1 can coconut milk
1 large spaghetti squash, about 4 lbs in size
2 teaspoons turmeric
Black Pepper
Sea salt
Red pepper flakes
2 tablespoons organic butter
2 tablespoons cilantro, chopped
2 – 3 tablespoons olive oil

Combine the “Meat and Marinade” ingredients and marinate 24 hours, if not more. I think mine chilled in the fridge for about 26 hours.

Remove from fridge. Preheat a large pot, and add 1 – 2 tablespoons of coconut oil to the pot. Brown this curried mix of lamb and onions in batches. You will need extra coconut oil for each batch. Oh no, more coconut oil. How horrid!

Once you’ve browned all your lamb off, set it aside. Empty 1 can of your favourite coconut milk into the pot, and add 10 cardamom pods, lightly crushed, and one whole cinnamon stick. Let this simmer on medium high for about 4 minutes. Add your lamb in. Season generously with sea salt, as we did not put any into the marinade.

Stir. Cover. Add your 2 tablespoons butter. Turn the heat down to low for about an hour. Stir frequently, as coconut milk tends to stick to the bottom of your pot and burn. We do not want burnt coconut milk. No way.

Stab your spaghetti squash multiple times all over with a fork or sharp knife. Sorry squash, but your time has come!

STAB!
STAB!
STAB!

Are you done venting your days frustrations? Place the wounded squash into your microwave, and cook it on high for about 20 minutes. Mine was done at around 18 minutes. Your microwave will vary. If you hear steam escaping after about 15 minutes, take it out carefully with a set of tongs. Place it into a large bowl, and slice it open. Be careful with this step, as you may end up with a face full of steam, and a nice burning sensation that you did not ask for! Using a spoon, scrap out the seeds. Throw this away. Using the same spoon, continue to scrape out the innards of the squash, until all you have left is an empty shell. Discard.

After an hour, remove the lid, and crank the heat back up to medium high. We want to reduce the sauce to make it nice and thick, and make the flavours more intense. Stir frequently again. After about 20 minutes, turn off the heat. Add your cilantro at the very end.

In a large frying pan, add your 2 – 3 tablespoons olive oil to a hot pan. Add in your spaghetti squash and leave it to slightly brown. Toss like a professional. C’mon, you can do it! Add 2 teaspoons of turmeric, and about 1 teaspoon black pepper. Season lightly with sea salt. Turmeric will turn the already beautiful, golden squash even more golden. It will add smokiness, depth and a hint of sweetness. Ah, turmeric. You sexy bitch you.

Look at the colour of that squash! This is before adding turmeric. Brilliant.

Serve this up, allow it to cool slightly, as it will be tantalizingly hot. And monumentally delicious. Savour each bite of tender, spicy lamb and aromatic squash.

This is what good food should do for you!

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