Thursday, July 18, 2013

Meatballs and spinach and baked oatmeal

I finally got around to making these Lion's Head Meatballs, and they were so worth it. Very flavorful. I rinsed a couple off for Paxton, as he declares pretty much any unfamiliar food "Too spicy!" so I didn't think he would enjoy the coconut curry sauce. The grown ups did though. 

I made the Jamie Oliver pea and spinach recipe to go with the meatballs. It's such a great and easy side dish. I noticed that the link I provided to what I thought was the original recipe actually has some changes, so I thought I'd give you a quick low down of how I make it (which again is slightly different than the original). 

Heat a spoon or two of butter in a pan with the same amount of olive oil. Finely chop 3-4 green onions, add to the pan, and cook over medium heat for a few minutes to soften. Add a good cup or more of frozen peas, stir, and let cook for a few more minutes. Pour in a cup of vegetable or chicken broth and bring to a simmer. Add some big handfuls of spinach and stir into the pan until wilted. Serve.

 My boy was quite interested in the can of coconut milk I bought for the meatballs and asked every day if he could drink some. I used up the rest of the can to make my first ever batch of baked oatmeal, then poured some regular milk into the can, swished it around, and poured it into a glass for him. He drank it and then asked coconut related questions for the next hour.

 I am reserving judgement on the baked oatmeal until breakfast this morning. It doesn't look like I expected, and last night even after I let it cool for a while the texture wasn't what I had hoped for. I can't stand oatmeal - so soupy and mushy - but I know it's good for you. So I'm hoping this will be a way to make it more palatable. Hang on to your seats, and I'll report back later.