My Saturday mornings consist of farmer’s markets, the local Trader Joe’s, and my weekly duty of making lunch for that day. If you know me, I take my food very seriously! Even more so when it involves my family. Glancing down at the ingredients I picked up from the market, I decided to make one of my all-time favorite comfort foods, Sopa de Albondigas.
Before I even start cooking, I have to put on a good playlist that consists of groovy feel good vibes. It sets “the stage” for a great session in the kitchen, plus, it’s the weekend! In this household, tunes in the kitchen isn’t an option…it’s NECESSARY. My playlist is featured in the righthand sidebar, and also listed below:
Weekend Kitchen Groove Playlist
**The order of this playlist starts off with an energetic opening of Tuxedo’s “Do It” as a subtle way to get to cookin’ and then proceeds with radio hit “Uptown Funk” and then reverts back in time with a little bit of Motown, preferably Earth, Wind, & Fire and finally slows down with the ever classic “Sailing” just to leave you with a relaxed state of mind as you clean up the kitchen.
My childhood best friend during pre-school to second grade was of hispanic ethnicity and since my parents were usually busy to pick me up from school, I would go to her house on a regular basis. This is where I fell in love with hispanic food, to be more specific, Mexican food. I remember watching her mother and her abuela compose this soup in their kitchen and even though I was young, I became receptive of the tradition behind this dish. The love and care that went into the making of this soup always made me feel at home..even though I wasn’t technically blood-related, they treated me as one of their own.**It also didn’t hurt that we both had the same last name, so we were kinda like sisters anyways.
This recipe is to pay homage to my adoptive abuela, the instigator of my love for Mexican food.
2 tbs olive oil
1/2 white onion, diced
2 carrots, peeled & cut into chunks
2 russet potatoes, peeled & cut into chunks
2 zuchini, cut into chunks
2 stalks celery, cut into chunks
1 white chili pepper, leave whole
1(14oz) can diced tomatoes
30 fl oz. low sodium beef broth
20 fl oz. water
salt & pepper to taste
**chopped cilantro & lime to garnish
1 lb. ground beef
1/2 cup cooked white rice
1/2 tsp garlic powder
1/2 tsp cumin
1/4 tsp ground oregano
1/8 tsp pepper
1 green onion, finely minced
↑ mix this ingredients together in a bowl and form into balls, using about 1 tablespoon per ball.
1. Place olive oil in a heavy stockpot and add onions. Cook until softened (about 2-3 minutes on medium high heat).
2. Add beef broth, water, potato, canned tomatoes, carrots and bring to a boil
3. Once soup is up to a rolling boil, lower heat to simmer and cover for 1 1/2 hours
4. Place meatballs and zucchini into soup and let simmer for another 1 hour
5. When soup is done, ladle into bowls and garnish with cilantro & lime and enjoy!
Catch Ya Later
I haven’t had an affinity for blueberry muffins in my youth, but not until early last year I tasted my first blueberry muffin that was actually to my liking. The muffin that became the game-changer for me is Janet’s Cafe & Deli blueberry muffin. It’s large and in charge and has this buttery consistency that just makes it melt in your mouth.
If you ever want to check this cozy breakfast joint out, click right here for their Yelp reviews (you won’t be disappointed).
Having had cravings for this marvelous muffin, I decided to embark on a mission to bake a slightly healthier version (but just as tasty). I present to you: Greek Yogurt Lemon Blueberry Streusel Muffins
To make the crumb topping, pour the flour, sugar and cold cubed butter into a medium bowl, and using a pastry cutter or two forks, cut the butter into the flour and sugar until you are have pea sized crumbs of flour coated butter.
*The steps to follow look daunting, but I highly suggest to make this in a two day process as to not cause yourself kitchen burnout.
18. ASSEMBLY TIME! Let’s make those balls…..
19. Take a golf ball size amount of the risotto and hollow out a small hole for the picadillo filling
20. Place picadillo filling in the small hole.
21. Press the risotto mixture and shape into a ball so that the filling is no longer visible.
22. Place the risotto-rellenas ball into the egg mixture and coat evenly.
23. Place the recently “egged” r-r ball into your dorito breading, making sure it is evenly coated and place onto a plate or tray.
24. Repeat steps 19-23 until all your risotto rice mixture is gone (this recipe made about 20 balls that are slightly larger than golf balls)
25. FRY TIME!
26. In a soup pot fill it with vegetable oil (or any high smoke point oil of your liking)
27. Turn on stove so that the oil is heated up to a Medium-High heat.
28. Wait until oil is hot enough for frying (sprinkle some flour into the pot, if it sizzles, it’s ready).
29. Place your D.R.R balls into the oil, make sure to only fry up to 4 at a time, and fry for 4 minutes, or until golden brown.
30. Just fry up all your balls!
31. Place recently fried balls onto a plate with a paper towel & enjoy within a couple minutes of cooling!!