Jennifer Lambert

A Sacred Balance

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Rosemary Lemon Turkey Meatballs

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By 3 Comments

One of my family’s favorite meals is turkey meatballs. It seems light but filling. One pack of turkey is barely enough for 5 people these days! There are no leftovers.

It’s a forgiving recipe and you could mix up the seasoning for different combinations. You could also use the prepared Italian bread crumbs to save time. Gluten free options like almond flour would surely substitute fine in this recipe.

I use dried onions because they all but disintegrate, leaving flavor but almost undetectable by picky eaters. You could also grate or chop fresh onion.

If the lemon is too strong, you could serve the meatballs with plain gravy.

I use a ice cream scoop to measure out the meat mixture and roll them in wet hands to form balls. Flouring the meatballs gives them a nice crispy texture.

The lemon gravy is super simple and my family loves it!

This is a simple meal on busy nights. I can have it on the table in about 30 minutes if I form the meatballs earlier in the day and store in the fridge.

I usually serve these delicious rosemary lemon turkey meatballs with broccoli and noodles.

4 from 1 vote
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Rosemary Lemon Turkey Meatballs

Course Main Dish
Servings 12 meatballs

Ingredients

  • 1 package ground turkey
  • 1 egg
  • 1/4 cup panko
  • 1 t dried onions
  • 1/2 t crushed rosemary
  • 1/2 t lemon peel
  • 1/2 t garlic
  • salt and pepper

Lemon Sauce

  • 1/4 cup butter
  • 1/4 cup flour
  • splash sherry
  • 1/2 cup chicken stock
  • 1/4 cup lemon juice
  • garlic, rosemary, salt, pepper

Instructions

  1. Mix meatballs and let sit covered in refrigerator for at least an hour.

  2. Flour meatballs and let sit until absorbed. Flour again.

  3. Fry meatballs in oil on medium heat until cooked through – about 5-8 minutes each side. Or place in a muffin tin with oil and roast for 20 minutes at 375*, turning once.

  4. Keep meatballs warm while you make sauce and sides.

  5. For optional sauce, melt 1/4 cup butter and add equal amount of flour and whisk until paste. Do not allow it to brown. Add a splash of sherry, 1/2 cup chicken stock, juice of one lemon. Add rosemary, garlic, salt, pepper. Whisk and simmer until thick. Strain. Serve sauce with meatballs and noodles. We like steamed broccoli too.

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Lamb Stew

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I love lamb, but it’s pretty expensive in the USA, so my kids get very excited when I find it on sale.

We often make the lamb stew with leftover roast lamb from Easter dinner or “on sale” fresh chopped lamb.

This stew can be made two ways and both are rich and full.

My kids prefer the stew with Guinness instead of red wine. It makes the gravy less sweet.

It’s like most stews – onions, carrots, and potatoes.

I dredge the lamb in sugar, seasonings, and flour and sear in fat.

I add beer or wine and beef stock, some Worcestershire, and bring to a boil and slow cook for about six hours.

I love my slow cooker so I can fix it and forget it, but the house smells so amazing all day long!

We like to serve this with fresh bread machine soda bread.

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Lamb Stew

Course Main Course

Ingredients

  • 1 lb lamb, cubed
  • 1-2 T sugar
  • 2-3 T flour
  • 2 T olive oil
  • 2 T butter
  • 1 bottle dark beer or 1 cup dry red wine
  • 1 box beef stock or about 3 cups
  • 1 T Worcestershire sauce
  • 1-2 t salt
  • 1-2 t dried thyme
  • 1/2 t coarse black pepper
  • 1 small onion diced, chopped, sliced – however you like it
  • 2-3 carrots peeled and sliced
  • 1 lb small red potatoes
  • 1 T parsley chopped, fresh for garnish

Instructions

  1. Sprinkle lamb with sugar and dredge in flour.

  2. Sear lamb in olive oil. Remove to a plate to make roux.

  3. Add butter to remaining oil and more flour if needed to make a roux.

  4. Add beer or wine and scrape pot. Add beef stock and bring to boil.

  5. Return lamb, spices, and vegetables to pot.

  6. Simmer on low for about two hours or set slow cooker to low 4-6 hours.

  7. If gravy is too thin, add some water thickened with cornstarch. Sprinkle with fresh parsley.

  8. Serve hot stew with soda bread and salad.

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Soda Bread

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By 8 Comments

Sometimes, I just want a very simple bread that doesn’t take all day to make.

Soda bread is versatile, delicious, and quick in the bread machine.

The sides and bottom of the loaf are crispy and firm. The top steams a bit. The middle is soft and crumbly.

We prefer our soda bread without fruit, seeds, or nuts. It’s delicious either way, I’m sure.

We serve this with soups, for snacks, for breakfasts. It goes great with our lamb stew!

My bread machine completes this quick bread cycle in about 1.5 hours.

Soda bread isn’t just for Saint Patrick’s Day!

5 from 2 votes
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Soda Bread

Ingredients

  • 1/2 c water
  • 1 c buttermilk +2T
  • 2 eggs, slightly beaten
  • 2 T unsalted butter
  • 2 T molasses
  • 1 c whole wheat flour
  • 2 c bread or cake flour
  • 1/2 t baking soda
  • 1 1/2 t kosher or sea salt
  • 2 t yeast
  • 2 t caraway seeds optional
  • 1 c currants and/or raisins optional

Instructions

  1. Place all ingredients in the bread machine in order – liquid ingredients at the bottom and dry ingredients on top. I like to put the yeast in last, making a little divet in the center of the flour.

  2. Set bread machine to "Quick" cycle. Go live your life for a couple hours.

  3. When the bread machine beeps, you can add seeds and fruit to the cycle if using.

  4. Allow bread to set for 10 minutes before removing it from the bread machine. It'll steam a bit and be softer.

  5. Serve sliced warm with salted Irish butter and/or jam.

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Favorite Soups

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By 18 Comments

Winter is the perfect time for warm and filling soups.

January is National Soup Month!

These recipes are great for busy weeknights or using up leftovers.

With a salad and homemade bread, these soups are perfect on cold and dreary winter evenings.

They freeze beautifully and are welcome staples at potlucks. They’re great for lunches the next day too!

Our favorite soups:

What’s your favorite soup?

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Cockaleekie Soup

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A quick and easy meal for weeknights is cockaleekie or chicken and leek soup.

Leeks are typically a spring vegetable. They’re lighter and sweeter than onions.

They look like giant green onions or chives.

I love having leftover chicken in the freezer and chicken stock on hand for easy meals like this one.

I chop up celery and carrots. I clean and slice up the leeks.

Sauteed in butter or oil, they smell heavenly.

I add herbs, black pepper, chicken stock, and chopped cooked chicken.

It’s ready in fewer than 30 minutes!

With a salad and some 1-hour bread machine soda bread, it’s a hearty meal for a cold night.

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Cockaleekie Soup

Course Soup

Ingredients

  • 1 c sliced leeks
  • 1 carrot, peeled and sliced
  • 1 stalk celery, diced
  • 1-2 T butter, oil, or bacon grease
  • 1-2 T white wine or sherry
  • 3 c chicken stock
  • 1 c cooked chicken
  • 1 T black pepper
  • 1 T thyme leaves
  • 1 c cooked brown rice

Instructions

  1. Saute vegetables in fat for about 5 minutes. Splash with wine.

  2. Add stock and chicken. Heat to boiling.

  3. Add seasoning and rice. Serve warm with soda bread.

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Cheesy Potato Soup

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Potato soup is a family favorite.

We typically have two kinds of potato soup: creamy or chunky cheesy.

Sautéing up a mirepoix, making a roux, and adding parcooked potatoes is super easy.

I often use leftover potatoes. If not, I boil them separately while I saute up the veggies and make the roux, then the cheese sauce.

I add in the potatoes and make some yummy toppings and it’s like a loaded baked potato in a bowl.

Look at gorgeous this creamy cheesy soup looks!

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Cheesy Potato Soup

Course Soup

Ingredients

  • 5 medium potatoes, peeled and parcooked
  • 1-2 stalks celery, minced
  • 1/2 onion, diced
  • 1/4 c butter
  • 1/4 c AP flour
  • 3 c half and half
  • 3 c chicken stock
  • 16 oz Velveeta, cubed
  • 1-2 t garlic powder
  • salt and white pepper
  • 4 strips bacon, chopped and fried crisp for topping
  • 1 c shredded Colby Jack or Cheddar for topping
  • 1/4 c chopped parsley for topping
  • 1/4 c chopped chives and/or green onions for topping

Instructions

  1. Boil peeled and chopped potatoes if not already cooked.

  2. Saute celery and onion in butter for a few minutes.

  3. Sprinkle with flour and add the chicken stock and bring to boil. Add half and half and turn down heat to make a thick sauce. Do not boil.

  4. Add potatoes to soup.

  5. Add cubed Velveeta until melted and creamy. Do not boil.

  6. Season with garlic, salt, and pepper.

  7. Ladle into bowls and toppings. Enjoy!

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Zuppa Toscana

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I often make variations of Zuppa Toscana based on what I have on hand.

It’s one of the quickest and easiest soups to make.

I always have the three main ingredients on hand:

  • Potatoes
  • Greens
  • Sausage

I often saute breakfast sausage and/or bacon with chopped onions.

I add potatoes, either chopped and parboiled, or leftovers.

Chicken stock is almost always in my freezer.

I quarter the potatoes for pretty.

Last, I toss in some chopped greens to wilt and salt and pepper for the finishing touch.

Bon appetit!

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Zuppa Toscana

Course Soup

Ingredients

  • 1 package sausage Italian or breakfast
  • 1/2 onion, diced
  • 5 new potatoes, cooked
  • 3 c chicken stock
  • 1-3 T minced garlic
  • 2-3 c chopped kale or other greens
  • 1 t red pepper flakes optional
  • salt and pepper
  • 1 c cream or half and half optional
  • 1-2 T Parmesan cheese, grated for topping

Instructions

  1. Boil potatoes in water in a separate pot if not already cooked.

  2. Brown sausage and onion with a bit of olive oil or bacon grease to keep it from sticking.

  3. Add garlic and saute.

  4. Deglaze pan with chicken stock and bring to a boil. Adjust seasoning.

  5. Drain and quarter potatoes. Add to the soup.

  6. Add greens until just wilted.

  7. Add cream if using. Do not allow to boil.

  8. Grate Parmesan cheese on top of soup to serve.

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Chicken Noodle Soup

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I almost always have chicken stock in my freezer.

I make a fresh slow cooker full every time we have chicken bones.

Easy slow cooker chicken stock:

  • chicken bones (or turkey)
  • 1 T apple cider vinegar
  • 1 small tomato or 3-5 grape tomatoes (optional)
  • 1-2 carrots ( I don’t even peel them)
  • 1-2 celery stalks
  • 5 whole cloves
  • 5 whole peppercorns
  • 2 Bay leaves

Fill with water and set slow cooker on low for 12 hours.

*I don’t add onion or garlic to stock because it makes it bitter.

Strain and use immediately in recipes or freeze in labeled quart bags.

I sometimes can get a second slow cooker pot of slightly weaker stock if there are a lot of bones.

Easy Chicken Noodle Soup

Sautéing up a mirepoix, making a roux, and adding fresh boiled noodles or leftover rice with cooked chicken and veggies is super easy and quick.

This is a great soup when someone is feeling sick in my house. I can usually whip it up quick with leftovers or freezer items I keep on hand. I can update this soup with various veggies and herbs for brighter flavor.

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Chicken Noodle Soup

Course Soup

Ingredients

  • 1-2 stalks celery, minced
  • 1-2 carrots, peeled and sliced
  • 1/2 onion, diced
  • 1/4 c butter
  • 6 c chicken stock
  • 1-2 lbs chopped cooked chicken
  • 2 bay leaves
  • 1 T minced garlic
  • 1 t thyme leaves
  • 1 T parsley
  • 1 T lemon juice or apple cider vinegar
  • salt and pepper
  • 1 package good quality egg noodles boiled to al dente

Instructions

  1. Boil noodles according to package instructions.

  2. Saute veggies in butter for a few minutes.

  3. Add chicken stock.

  4. Add chicken and seasonings. Simmer for 30 minutes until flavors meld.

  5. I sometimes like to add dill, sage, or rosemary for extra flavor.

  6. Remove bay leaves and serve warm with noodles.

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Plank Grilled Salmon

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We are super impressed with the quality – flavor, smell, and texture – of Sitka Salmon Shares.

It’s better than any storebought salmon we’ve ever had.

We all were delighted by the ocean smell of this flash frozen fresh sustainably caught wild coho salmon!

The color is bright and flesh is firm.

Soak a cedar plank in cold water for at least an hour. I cover the plank with water in the sink and place a heavy bowl on top to keep it covered. Otherwise, it will burn on the grill!

Season and marinate the salmon.

Heat up the charcoal or gas grill. Grill indirectly for about 20 minutes or until 145*.

You can also bake the plank on a cookie sheet in the oven at 325* for about 30-40 minutes.

It’s gorgeous!

We like to serve our salmon with rice pilaf and stir fried veggies.

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Plank Grilled Salmon

Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4 people

Ingredients

  • 1 tsp ginger
  • 3 cloves garlic, crushed
  • 1 T honey
  • 2 T soy sauce
  • 1/2 tsp crushed red pepper
  • 1/2 tsp lemon peel
  • salt and pepper to taste
  • 1 T olive oil

Instructions

  1. Combine seasoning and spread on fish.

    Grill with indirect heat on top on plank, skin side down for about 20 minutes or until temperature to 145*

Sitka Salmon Shares delivers premium, sustainable, wild Alaskan seafood from the fishermen directly to members’ doorsteps! Shop Sitka Salmon Shares.

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Easy Fried Rice

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Fried rice is a super easy frugal dish to use up leftovers.

My family loves it and it only takes minutes.

The base is onion, carrot, and peas.

I like to use radishes too.

Leftover meat chopped finely and any other veggies are great.

Saute onions and carrots and add the meat to warm it up.

Crumble in the cold dry rice.

If I don’t have leftover rice, popping it in the freezer gets it cool and dry quickly.

Add sauces and Chinese Five Spice. Also extra garlic and ginger is great.

The rice steams and the whole house smells delicious.

Toss the frozen peas in and top with sesame oil.

My kids don’t really like the scrambled eggs on top and we were out of green onions this time.

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Fried Rice

Course Main Course
Prep Time 5 minutes
Cook Time 10 minutes

Ingredients

  • 4 T butter or oil for frying
  • 3 cups cold dry rice
  • 1/2 cup chopped cooked meat
  • 1/4 cup chopped onion
  • 1/4 cup peeled chopped carrot
  • 1/4 cup chopped radish or daikon
  • 1/2 cup frozen peas
  • 1 T minced garlic
  • 1-2 T Chinese Five Spice Powder
  • 4 T soy sauce
  • 3-4 T dry sherry
  • 1-2 T Mirin
  • 1 T sesame oil at the end
  • 1-2 scrambled eggs for topping
  • 2-3 chopped green onions for topping

Instructions

  1. Melt butter or heat up oil in large frying pan or wok.

  2. Add chopped onion, carrots, radish and saute until onion is translucent. Add chopped meat.

  3. Crumble cold rice on top. Add soy, sherry, and mirin to steam the rice. Sprinkle with 5 Spice. Mix well.

  4. Add scrambled egg if using. Drizzle with sesame oil and sprinkle chopped green.

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