Cally Musland, KFGO News & Views Producer, has some great recipes for this fall! It’s “Cookin’ with Cally” on IT2.
A warm soup, a sauce (to go with the spaghetti squash you’re harvesting) and a yummy (& easy!) pumpkin dessert.
Listen to the podcast above, and find the recipes here:
ITALIAN WEDDING SOUP WITH CHICKEN MEATBALLS
MEATBALLS:
¾ lb. ground chicken
½ lb. chicken sausage (likely have to buy these in links, remove casings)
2/3 c. bread crumbs*
2 cloves garlic, minced
Small handful of fresh parsley, chopped (adds a fresh element, but can be left out)
¼ c. Romano cheese
¼ c. Parmesan cheese
3 tbsp. milk
1 egg, beaten
Salt and pepper, to taste
*For easy breadcrumbs, dry out some slices of white bread in the oven and crumb in blender or food
processor.
Preheat oven to 350 degrees.
Combine all ingredients in a bowl. (Don’t be afraid to use your hands!) Drop meatballs on lined baking
sheet of parchment paper (easy cleanup) using a teaspoon (or even a melon baller, per Amy Iler’s
suggestion!).
Bake 30 minutes.
Meatballs will be slightly browned.
SOUP:
1 medium onion, chopped (white or yellow)
3 carrots, peeled and diced
2 celery stalks, diced
2-5 cloves of garlic, minced (depending on personal preference – garlic is my friend)
10 c. chicken stock
½ c. dry white wine (I prefer cooking with a classic, buttery Chardonnay)
Salt or chicken base/bouillon, to taste
1 c. small pasta, uncooked (acini de pepe can be found in most Midwest groceries, also could
use orzo, stars or tubetini)
¼ to ½ c. fresh dill
12 oz. baby spinach, stems trimmed
Saute mirepoix (onion, carrots and celery) in olive oil. Add garlic and saute until aromatic (30 seconds to
a minute). Pour in chicken stock and wine, brining to a boil. Add salt or chicken base to taste (this will
depend on your salt preferences and the salt content in your stock). Add pasta and simmer until tender
(6 to 8 minutes). Add the fresh dill and meatballs and stir. Check your seasoning level again now, adding
salt/pepper to taste. Stir in fresh spinach until just wilted. Garnish, if desired (Parmesan, fresh cracked
pepper, chopped parsley or a combo) and serve!
ARRABIATA SAUCE
1 medium onion, chopped (white or yellow)
6 large cloves garlic, minced
2 tsp. red pepper flakes (you can add more depending on your heat preference; I like it hotter –
think eyes watering – and will add much more than this)
2 – 28 oz. cans tomatoes (San Marzano are my favorite canned tomatoes – you can buy diced,
crushed or whole and smash to your texture preference)
¼ c. olive oil
Salt, to taste
15 leaves fresh basil, chopped (try a chiffonade – stack leaves and roll up tight like a sleeping
bag, then thinly slice – result will be ribbonlike pieces)
Saute onion in olive oil with a pinch of salt until translucent. Add garlic and red pepper flakes until
aromatic (minute or less). Add tomatoes and simmer on low, covered, until sauce becomes thick. You
can cook this for up to an hour or so, stirring occasionally.
PUMPKIN CRISP
15 oz. pumpkin
1 c. evaporated milk
1 c. sugar
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. nutmeg
1 box yellow mix
1 c. butter, plus a couple pads more if adding additional topping for texture
Whipped cream or ice cream, for serving
OPTIONAL, BUT RECOMMENDED, TOPPINGS FOR ADDED TEXTURE:
Walnuts or pecans, chopped small / oats / brown sugar (you can use all of these, none or a
combination)
Preheat oven to 350 degrees.
Combine first six ingredients (through nutmeg) and pour into a greased 9×13 baking dish. Sprinkle cake
mix in an even layer over pumpkin mixture. Add optional topping (make sure to mix together if using
multiple before layering over pumpkin/cake topping). Pour butter evenly over entire “crisp.” Bake for
about 60-70 minutes or until golden brown. Cool, so pumpkin sets. Serve with whipped cream or ice
cream.
Enjoy!
Foodie Friday is brought to you by Prime Cut Meats!
PRIME CUT MEATS
Address: 2434 S University Dr, Fargo, ND 58103
Don’t forget to ask about their Tomahawk Bone-In Ribeye Steaks!
Additional Recipes from IT2:
(Amy Iler & JJ Gordon are talk-show hosts at 790 AM KFGO in Fargo-Moorhead. “It Takes 2 with Amy & JJ” can be heard weekdays 11am-2pm. Check out the show page on
FACEBOOK.
Follow Amy on Twitter
@AmyKFGO
. Follow JJ on Twitter
@JJGodon701
.)
