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(post, Annie Witkamp)
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I awoke to a light rain falling and the occasional vehicle passing on the street below this morning. Being my second favorite way to wake up, it makes Friday even better. On my schedule for the day is a rainy walk around town with my broken umbrella. I have a knack for breaking umbrellas. Update: I received my filters from UPS yesterday afternoon. For those completely in the dark, go to thedabble.com 9/23 post to read my rant about this problem. Our weekend plans are finito due to this rain though. Those plans involved camping and walking some trails. We are still determined to go next weekend. In other personal news, I think I might be getting sick. I have body aches and heaviness on my chest which are tell-tale signs for me that something wicked this way comes. To help my sickly body, I prepared something warm and filling-curry turkey meatballs from the book Indian Food Made Easy. I haven’t lost my appetite obviously. I laugh while typing that, lose my appetite-ha! I think I will make myself some tea and toast like my mom used to do when I was a sick youngster. I’ll wait to do so as I want to share this nice-ah meat-ah ball recipe. I haven’t made meatballs in quite some time. I used turkey instead of lamb. I paired it with some sweet peas, basmati rice and naan. Drizzling the sauce over the rice was scrumptious. I traded a few ingredients, like cilantro for parsley and topped it off with sour cream to help cool the heat of the cayenne. Curry Turkey Meatballs Serves 4 Ingredients: Meatballs- 1 lb. ground turkey (or ground beef) 2 tbsp chopped cilantro ¾ tsp garam masala 2 cloves of garlic 3 tbsp onion, minced 1 medium egg 1 tsp salt Sauce- 1 medium onion, minced 2 tbsp canola oil 2 bay leaves 1 cinnamon stick 1 ¾ cups chopped/diced fire roasted can tomatoes 2 cloves of garlic, minced ½-1 cup water ½ tsp turmeric ½-1 tsp cayenne 2 tsp coriander 1 tsp garam masala salt 4-6 ounces peas (optional) sour cream-topping In a large bowl, mix ingredients for meatballs. In a saucepan, heat canola oil on medium heat and then add onion, bay leaves and cinnamon stick. Sauté until onions are golden, 3-5 minutes and add tomatoes, garlic, tumeric, cayenne, coriander, garam masla and salt. Mix and add ½ cup water. Bring to a boil, cover and reduce heat to simmer and cook while making meatballs. Make meatballs however large you would like and place into sauce, cover and simmer for 10-15 minutes, turning carefully to coat them with the sauce every 5 or so minutes. Uncover and continue cooking another 3-5 minutes until cooked through and then add the peas (optional) and cook until bright green. Serve with rice and maybe some naan.