Wednesday, May 13, 2015

a step down memory lane


Sometimes you just want a good, hearty meal. That you don't have to leave your house for. Or go to Sweden for. Though I hear they do sell this at IKEA? (And they may not sell it in Sweden.)

I was raised for a few formative years by a single mom who juggled a million balls all the time. I have no idea how she had time to take a bite out of an apple let alone provide 7 days and nights of well-balanced meals for the three of us each week. During our single mom years, my sister and I always had a hot meal on the table. Never went hungry. If my stomach was growling it was because I was picky and wouldn't eat my broccoli and cheese. Mom kept her babies FED. This recipe was a mainstay. I wasn't always a fan as a youngin, but in my adult years it has come to represent comfort and going the extra mile. To me it means, I will make this for you with my tired hands even though my energy is exhausted, your dad hasn't paid child support, and my feet hurt.

Swedish meatballs are pretty basic. Not casserole, but almost. They're tasty and filling, but you can also make them light. If you're looking for a good, hearty meal (like I was the other night), you can add fillers which are mad unhealthy like evaporated milk. This is strictly because we were out of regular milk, but it did the trick and actually tasted better. (I did also supplement with almond milk.)

I get emotional when I eat this meal. It's become a cathartic experience for me. It represents love and good cooking and a mom who didn't always have the time of day, but made the time anyway. Sometimes I'll ask her how she got through it all and she'll just say, "I had no choice!" But she did. She just made the right one.


Swedish Meatballs

(recipe adapted from my mom's dog-eared, splashed upon Better Homes and Gardens Cook Book)

1 beaten egg
1/4 cup milk (I use almond milk)
3/4 cup bread crumbs
1/4 cup snipped fresh parsley
1/4 teaspoon black pepper
1/8 teaspoon allspice
1 lb ground turkey
1 Tablespoon butter  (My mom uses olive oil.)
2 Tablespoons all-purpose flour
2 teaspoons instant beef bouillon granules
1/8 teaspoon black pepper again, for the sauce
2 cups milk, for the sauce
3 cups hot cooked egg noodles

In a large bowl combine egg and the 1/4 cup milk. Stir in bread crumbs, parsley, 1/4 teaspoon black pepper  and allspice. Add turkey. Mix well. I do this with my hands. Shape into 30 rather small meatballs. Not the ones you eat on a meatball sub; these are miniatures.

In a large skillet (or you could prob bake them to be healthier) cook half the meatballs at a time in hot butter over medium heat about 10 min or until done, turning to brown evenly. Remove meatballs from skillet, reserving drippings. Drain meatballs on paper towel. Measure 2 T drippings. If necessary, add some olive oil to make 2 tablespoons.



Stir flour, bouillon, and the 1/8 teaspoon pepper into drippings. Gradually stir in the 2 cups milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for one minute more.



 Return meatballs to skillet. Heat through.



 Serve over noodles.









No comments:

Wednesday, May 13, 2015

a step down memory lane


Sometimes you just want a good, hearty meal. That you don't have to leave your house for. Or go to Sweden for. Though I hear they do sell this at IKEA? (And they may not sell it in Sweden.)

I was raised for a few formative years by a single mom who juggled a million balls all the time. I have no idea how she had time to take a bite out of an apple let alone provide 7 days and nights of well-balanced meals for the three of us each week. During our single mom years, my sister and I always had a hot meal on the table. Never went hungry. If my stomach was growling it was because I was picky and wouldn't eat my broccoli and cheese. Mom kept her babies FED. This recipe was a mainstay. I wasn't always a fan as a youngin, but in my adult years it has come to represent comfort and going the extra mile. To me it means, I will make this for you with my tired hands even though my energy is exhausted, your dad hasn't paid child support, and my feet hurt.

Swedish meatballs are pretty basic. Not casserole, but almost. They're tasty and filling, but you can also make them light. If you're looking for a good, hearty meal (like I was the other night), you can add fillers which are mad unhealthy like evaporated milk. This is strictly because we were out of regular milk, but it did the trick and actually tasted better. (I did also supplement with almond milk.)

I get emotional when I eat this meal. It's become a cathartic experience for me. It represents love and good cooking and a mom who didn't always have the time of day, but made the time anyway. Sometimes I'll ask her how she got through it all and she'll just say, "I had no choice!" But she did. She just made the right one.


Swedish Meatballs

(recipe adapted from my mom's dog-eared, splashed upon Better Homes and Gardens Cook Book)

1 beaten egg
1/4 cup milk (I use almond milk)
3/4 cup bread crumbs
1/4 cup snipped fresh parsley
1/4 teaspoon black pepper
1/8 teaspoon allspice
1 lb ground turkey
1 Tablespoon butter  (My mom uses olive oil.)
2 Tablespoons all-purpose flour
2 teaspoons instant beef bouillon granules
1/8 teaspoon black pepper again, for the sauce
2 cups milk, for the sauce
3 cups hot cooked egg noodles

In a large bowl combine egg and the 1/4 cup milk. Stir in bread crumbs, parsley, 1/4 teaspoon black pepper  and allspice. Add turkey. Mix well. I do this with my hands. Shape into 30 rather small meatballs. Not the ones you eat on a meatball sub; these are miniatures.

In a large skillet (or you could prob bake them to be healthier) cook half the meatballs at a time in hot butter over medium heat about 10 min or until done, turning to brown evenly. Remove meatballs from skillet, reserving drippings. Drain meatballs on paper towel. Measure 2 T drippings. If necessary, add some olive oil to make 2 tablespoons.



Stir flour, bouillon, and the 1/8 teaspoon pepper into drippings. Gradually stir in the 2 cups milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for one minute more.



 Return meatballs to skillet. Heat through.



 Serve over noodles.









No comments: