March 9th, 2008
Jonas has been watching what he's eating the past few weeks, so today we decided to try a recipe from ATK's light cookbook.
(If you're not familiar with ATK's "schtick," they take popular recipes and experiment with them over and over in order to determine the very best way to prepare it in terms of time, ease of cooking and -- most importantly -- taste. In general, they do not sacrifice taste in favor of healthiness, so although they deigned to publish a light cookbook, the recipes inside should still taste pretty darned good.)
Spaghetti and meatballs is about as simple as it gets. The most arduous part is probably mixing the meat, spinach and herb mixture by hand, especially if you don't let the meat cool to room temperature first (agh! cold hands! cold hands!). After that, it's a snap: fry 'em up, cook the sauce, and there you go.
Recipe source: America's Test Kitchen's The Best Light Recipe cookbook
(If you're not familiar with ATK's "schtick," they take popular recipes and experiment with them over and over in order to determine the very best way to prepare it in terms of time, ease of cooking and -- most importantly -- taste. In general, they do not sacrifice taste in favor of healthiness, so although they deigned to publish a light cookbook, the recipes inside should still taste pretty darned good.)
Spaghetti and meatballs is about as simple as it gets. The most arduous part is probably mixing the meat, spinach and herb mixture by hand, especially if you don't let the meat cool to room temperature first (agh! cold hands! cold hands!). After that, it's a snap: fry 'em up, cook the sauce, and there you go.
 Julia modeling her new apron |
 Jonas rolling meatballs |
 Jonas looking decidedly mischievous |
 Yummy homemade meatballs, just out of the frying pan |
 Homemade tomato sauce |
 Light(er) spaghetti and meatballs with grated parmesan |
Recipe source: America's Test Kitchen's The Best Light Recipe cookbook