Meatballs

As I am contemplating who my horse is for the Kentucky Derby race today, I thought I would share the recipe I just had for lunch. Ah yes the derby. Another of those gypsy adventures in my life. I lived in Lexington, Kentucky in the the 70's. What a beautiful place if you haven't had the opportunity to go. All the white fences and rolling hills and of course the horses. I get so excited on race day. My mother told me yesterday "You probably got that from your grandfather". I remember going to the farm as a child and seeing those huge horses which actually were huge because they were the Belgium type. I guess you never know what influences from your childhood will carry forward and in what way. This recipe has nothing to do with any of that probably the only thing I will have today that does is a mint julep when I watch the race. So now for the recipe. I gave you the Kicked Up Ancho Sauce on a previous blog which is part of this. We originally had this for dinner and now today as a leftover for lunch. It was very good either way. The combination is meatballs, polenta and the ancho sauce. Meatballs can be made so many different ways with so many different meats. This one was with pork and beef. If turkey or chicken is what you prefer go for it. I like all varieties. For the polenta I used Bob's Red Mill gluten free corn grits. I just make the polenta according to the package directions.

Meatballs

1# ground beef (I buy grass-fed no hormone no feed grade antibiotics sustainable from local farm)
1# ground pork (same resource as beef)
1/3 cup chopped red onion
1/2 cup chopped colored bell pepper (any combination I used orange and yellow)
1/2 cup chopped cilantro
1 tsp ground cumin
1/2 tsp smoked Spanish paprika (Penzeys Spices)
1/3 cup Bobs Red Mill gluten free cornmeal
Salt and pepper to taste

Combine all in bowl. Form meatballs. Brown in 2 Tbsp olive oil.

Serve with polenta and Kicked Up Ancho Sauce

My Garden

Yes it is that time again for the annual planting of the seeds. I attempted a few starter plants and time will tell if that will work out. Gardening is not for the weak of heart. It is that passion to dig in the earth that gets me going. I get so excited about the vegetables to come. I realize most people think about dessert like I think about vegetables. Probably a Freud analysis there. The White House is getting in on the act of gardening so we all should try it. It is the best quality produce you can get for your health. For those of us on gluten, dairy, soy and egg free diets we can't go wrong. If you don't have a huge space it can be done in containers. I grew up with a garden. Actually back then I hated the weeding part. I don't have a problem with that now but just the difference in attitudes from teens to fifty is all that is. I think it is fun now. Try it you might like it. A little hard work is good for all of us. This will be a work in progress, so after I gather all my seeds and plants I will show you my beautiful garden. Think of all the recipes to come....

Sauces

This recipe has been around for a while and I don't recall exactly where or when I first discovered it. It is southwestern influenced so this gypsy may have collected it in California, Mexico, Texas, Arizona or Nevada. My little wagon gets around this country so all things are possible. I like to make chicken tortillas rolled with cilantro and onions covered with this sauce and baked. This works really well on chicken many ways. It is one of those staple sauces you try on various things then decide where you like it best. If it is time to kick up the taste buds and chocolate doesn't satisfy your restless soul go for the spice. We all need a little spice in our lives. Make it when you want your kitchen to have that roasted pepper smell. When you just can't get away to a new location but want to feel like you have. It is oh so easy but so rewarding. It doesn't really have a name so I officially name it kicked up ancho sauce.

Kicked Up Ancho Sauce

2 1/2 cups chicken stock ( I use Pacific Organic low sodium)
13 oz chopped tomatoes no salt (I use 1/2 of Pomi 26 oz box all natural no sodium)
1 medium white onion coarsely chopped
2 garlic cloves peeled
1/4 tsp salt
1 tsp ground cumin
1 tsp chili powder
1 tsp cinnamon
1 tsp dried oregano
2 dried ancho chili peppers seeds and stem removed
15 no salt white corn tortilla chips
All my spices and the ancho are always the best I can buy. I use Penzeys Spices

Place all ingredients except tortilla chips in stockpot bring to boil reduced heat and simmer 15 minutes. Add tortilla chips and continue to simmer 15 minutes more. Remove from heat and cool. Place in blender and puree. Keep refrigerated. If you like it more kicked up add more ancho.