Wednesday, April 20, 2011

A Delicious Spring Dinner




  • I made a yummy dinner last night. It was a recipe I had made many times, but not recently. The cool spring weather called for something comforting, but not too heavy. I decided on Turkey Albondigas Soup and a butter lettuce salad with oranges, avocado and a Citrus Vinaigrette. The soup recipe is adapted from an old recipe from the Two Hot Tamales on the Food Network TV. The salad dressing is my own creation.

  • Turkey Albondigas Soup

  • 6 servings
  • 1/4 cup olive oil
  • bunch cilantro, leaves only 
  • 1 Teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 1 1/4 lb ground turkey
  • 1/2 cup fresh breadcrumb
  • 2 Tablespoons olive oil
  • large leeks, trimmed washed and thinly julienned
  • 2 medium carrots, peeled and diced
  • 1/2 head white cabbage, cored and thinly sliced
  • 1  jalapeno chile, stemmed,seeded and diced
  • medium roma tomatoes, cored,seeded and diced
  • 2  quarts chicken stock
  • tablespoons white vinegar
start with these fresh ingredients.
Preheat broiler.
Put 1/4 cup olive oil, cilantro, salt and pepper in a blender and whirl until a smooth paste forms.
Put turkey in a mixing bowl, add cilantro paste, salt, pepper and bread crumbs. Mix lightly.

Form into 1 1/2 inch balls, making approximately 24-26 balls.
Place on broiler pan.
Broil meatballs for about 10 minutes, turning meatballs over 1/2 way through cooking time.Meatballs should be almost cooked through but not all the way.

Heat 3 T. olive oil in a large bottom soup pot. Add chopped carrot and leeks and saute until soft and starts to brown.
Add chopped jalapeno, cabbage, tomatoes and broth.




Add cooked meatballs and bring to simmer. Allow flavors to meld and simmer for about 1 hour.
Just before serving add vinegar to brighten the flavors.
Taste and re-season with salt and pepper.
Serve with a topping of tortilla strips and avocado slice.
I cheated and used purchased tortilla strips. Homemade are better.

Butter Lettuce Salad with Citrus Vinaigrette Dressing

2 heads butter lettuce, washed, spun dry and torn into bite-sized pieces
3 oranges, cup into supremes (Blood Oranges are yummy, too)
2 avocados, cut into thin slices
2 Tablespoons pine nuts, toasted
3 Tablespoons rice vinegar
3 Tablespoons fresh orange juice
1/4 cup good olive oil
1 teaspoon chopped shallot
3 Tablespoons cilantro
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon salt
fresh ground pepper

To supreme oranges, cut the peel off including the white pith. Holding the orange in your hand, cut the segments in between the membranes, only getting the flesh of the orange. Squeeze the juice from the part that is left in your hand and reserve. Might need to add more orange juice to make 3 Tablespoons.






Put rice vinegar, orange juice, cilantro, shallot, mustard, honey, salt and pepper into a blender. Whirl until smooth. With motor running, slowly add olive oil. Check for seasoning adjustment.
To make salad, toss the lettuce with some dressing. Put on plates and top with orange supremes, avocado slices and pine nuts. Drizzle with a little more dressing.



5 comments:

Annabella said...

Yum! It`s dinner time here and I`m just about to start cooking (we eat late here) and my mouth is watering. Love the fresh zingy flavours and it looks healthy too. As I can get all the ingredients here (are jalapeno peepers hot?)I`m going to give this a try. Thanks for sharing Diane.

Amy said...

everything looks YUMMY!! I will have to try the recipe.love the pictures also.

Cassandra said...

Ohmigoodness, Diane - that looks excellent!! I'll have to bookmark this to try someday. Thanks!

Geri Centonze said...

I'm going to make the soup - sounds really good! I may leave out the hot peppers though (Paul's tummy!)

vicki said...

This soup is KILLER - I am saving this recipe - it looks to die for! Beautiful photos also -

Vicki

ps - and the salad - gotta have that salad too!