Marvelous Meatballs

Meatballs are delicious. Get ready to get your hands a little dirty. I make a ton and freeze them so come exam time, I pop them in some sauce and heat 'em up!

What you'll need

Mixing bowl
1/2 C measuring cup
Cookie sheet

Ingredients (should make about 30)

1 1/2 lb. ground beef
3/4 lb. ground pork
3/4 lb. ground turkey
2 eggs
1 C bread crumbs
2 tbsp italian seasoning
2 pinches salt
2 tbsp parsley
1/4 C milk
2 C finely chopped green pepper
1 medium onion finely chopped
olive oil cooking spray


How to:


Preheat the oven to 375 degrees.

1. Put all of the ground meat in to the mixing bowl. Mix these together with your hands.

2. Add the bread crumbs, parsley, salt and italian seasoning. Mix all of these together with your hands.

3. Add the eggs (these hold the meatballs together). Then add the milk (gives the meatball rich flavor).

4. These now may be too wet. If you touch the mixture and it drips or leaves a residue in your hands, add some more bread crumbs (do it in 1/4C increments).

5. Add the peppers and onions next and make sure these are incorporated well with everything else.


6. Olive-oil spray the cookie sheets and begin forming the meat-mixture in to normal meatball-sized balls.

7. Space these out with 3 inches between each. Fit as many as you can.


8. Put these in the oven and let these cook for 30-40 minutes. They should appear brown on top and some fat should have seeped out.

9. Keep up this process until all of the meatballs are cooked.

10. Freeze what you'd like and eat what you want!

Philadelphia French Onion Soup

I have never been a huge fan of french onion soup (mostly because it was overly salted when I had it) but when my best friend/roommate Sam wanted to make some with bread we got at a farmers market over the weekend I was excited to try it out. This is an extremely simple recipe and surprisingly inexpensive. Enjoy!


What You'll Need

Soup Pot
Wooden spoon
Cutting board
Sharp chopping knife

Ingredients
3 Large onions
2 cloves garlic
handful of parsley sprigs (leaves) sort-of chopped
32oz. box of beef broth
1 1/2 C red wine
1 cup mushrooms, finely chopped
3 tbsp salt
bag of shredded swiss cheese
a few slices of sour dough bread
1 tbsp olive oil
4 tbsp butter

How To:

1. Slice the onions in to 1/4in. slices so they look like circles and cut those circles in half. Chop up the garlic in to fine pieces (this is called mincing).

2. Put the butter and olive oil in the soup pot. Turn the stove to MED (6-7) and melt the butter. Once it's melted, add the onions and garlic.


3. Sautee these for 10 minutes then add the sprigs of parsley and chopped up mushrooms. Keep sauteeing until the onions turn golden/mahogany brown.

4. After the onions have reached a brown color, add the red wine. Let this sit for one minute.

5. Add the beef stock and bring to a rolling boil. Add the salt.

6. Turn the heat down to LOW-MED (3-4) and let the soup simmer (small boiling) for 25 minutes.


7. While the soup is simmering, cut the slices of sour dough bread in to chunks.

8. Back to the soup. Get ready two-four large mugs/bowls out. After 25 minutes of simmering, ladle the soup in to the mugs.

9. After the soup is in the mugs, distribute the bread chunks over the mugs you are using and immediately add cheese to the top.

Enjoy!




**A few notes: you can toast the sourdough before you put it in if you'd like. I tried this with a bread-bowl but it was unsuccessful. When I figure out how to do it, I'll let you know! Also, remember farmer's markets are an excellent way to find quality food at an extremely discounted price!

Back in Action!

After some pretty intense summer classes and a tough move, Coedibles College Cooking is back with a new and improved kitchen (check out the photo!)! I have a TON of new recipes to share with you all so sit down (quickly), get out the pots/pans and make something delicious for your friends!