Tuesday, April 2, 2013

Dinner and a Baby

I consider myself really lucky to be able to stay home with the Muffin Man.  The main reason this is possible is because I made the brilliant decision to major in theater in college and as a result do not have an actual lucrative career, so me going "back to work" would simply mean getting a new waitressing job.  (Let this be a warning to you, high school theater nerds)  While I would secretly love to have a reason to shower and leave the house, the income I would generate from yet another dead end job wouldn't cover the cost of childcare.  So all of my days are spent wrangling a baby, attempting to keep my house from becoming a danger to the public's health, and trying to figure out how to feed my Husband and myself.  Cooking dinner before I became a Mother was challenge enough, but now that I have to do it one handed, I'm always looking for easy meals that don't involve microwaving something from the freezer section at Ralph's.  My recent discovery is the Everyday Food App from Martha Stewart.  The recipes are tasty, quick to prepare, and, more importantly, pretty much idiot proof.  Now if only there was some sort of app to help me find time to shower every day, we'd really be in business.

The Hubby's Favorite Asian Turkey Meatballs
(adapted from Martha Stewart)


  • Coarse salt
  • 1 cup long-grain white rice
  • 3/4 cup almond flour
  • 1 pound ground dark-meat turkey 
  • 3 scallions, white and green parts separated and thinly sliced
  • 1/3 cup chopped fresh cilantro leaves
  • 4 teaspoons fish sauce
  • 4 teaspoons hot-pepper sauce (preferably Sriracha)
  • 4 teaspoons coconut sugar (or regular sugar if you want to get diabetes)
  • 1 large garlic clove, minced
  • 2 teaspoons vegetable oil
  • Lime wedges, for serving


  1. Preheat oven to 450 degrees. In a medium saucepan, bring 1 1/2 cups salted water to a boil. Add rice, stir, and return to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove from heat and let stand, covered,  for 5 minutes, then fluff rice with a fork (you can also use a rice cooker, which is MUCH easier).
  2. Meanwhile, in a medium bowl, add turkey, scallion whites, cilantro, fish sauce, hot-pepper sauce, sugar, garlic, almond flour, and 1 teaspoon salt. Gently mix to combine and form into 12 meatballs.
  3. In a large nonstick skillet, heat 1 teaspoon oil over medium-high. In batches, brown meatballs on all sides, 10 minutes total (add up to 1 teaspoon oil as needed). Transfer to a rimmed baking sheet and bake until cooked through, 10 minutes. Serve meatballs with rice, scallion greens, and lime wedges.

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