Wheat Spaghetti w/ Basil Cream Sauce, Pork Meatballs w/ Red Sauce, and Roasted Lemon-Parm Asparagus

So tonight I cooked dinner, and I was on a mission to make a dish that looked (and tasted) of course restaurant worthy because I post very sad looking pictures and my presentation skills are never on point. So I started with a vision of what my title is and ended with that... plus it tasted pretty delicious too so it was a win win. I guess you could say I was proud of myself for making my food actually look good. Most of the time my food is all the same color, I seem to be drawn to reds and browns when cooking and never green. Even my salad ends up tinted brown because my all-time favorite vinegar to use is balsamic in almost everything, literally... we have chocolate balsamic so I tend to use it in more desserts than it should be used in. Anyways, enough talking about my discolored salads... my mom helped me out and made the asparagus and red sauce but I told her the flavors and what to do... because we teamed up we actually ate like 2 1/2 hours before we usually do... we ate around 6. 8-8:30 is our normal time. But I really enjoyed the meal. The meat ball was really chunky (which I like) I sauteed the onions but left them kind of big. It was really moist but probably could've used a little more spice- that was the only downfall to the meal so here we go...

Wheat Spaghetti w/ Basil Cream Sauce

So I tried to make a light and healthy cream sauce... well that attempt just kind of got lost in all the butter I put in the pan to saute my shallots. Well it wasn't that much... But let's just be honest... in the words of Julia Child, butter is amazing.

Wheat Spaghetti
2 tbs. butter
2 shallot cloves (minced)
salt/pepper
dried basil/dried sage/dried thyme
1 cup milk
3/4 cup cream
1/4 cup parm
3 tbs. fresh basil (chiffonade)
1 bay leaf
1 1/2 tsp. corn starch

Cook your spaghetti.
Cook the shallots in the butter on medium until lightly soft. Add the milk and the corn starch and stir with a wisk until smooth. Add spices (about 1 tsp. dried basil, and a pinch of sage and thyme, and stir until thickened. Add the cream and cheese. Stir until thickened. Add spices if needed to adjust to your taste. Mix with pasta and enjoy.



Pork Meatballs and Red Sauce

So like I said my mom made the red sauce so I'm not sure what she did exactly but I should have a red sauce somewhere on this blog or just use a simple red sauce recipe that you like.
I always make my own breadcrumbs mainly because we never have store bought ones but also because I like to and I've had the same recipe since I was about 9 and made tuna croquets for the first time, using saltines. I also love it because they taste better, and you can season it however you want. Well today I decided to use some leftover garlic toast an breadsticks but it ended up being stale and too fine, so I went back to the basics and used my saltine one.

here are the first attempt crackers


2 handfuls saltines
pepper/salt/any spice (I usually do rosemary and sage but today I went with a spice from The Spice House in Chicago- Old Taylor Street Cheese Sprinkle- it's an herby cheese spice but I LOVE it and it only goes with certain things, luckily it went well with this.)
1 tsp. evoo
I usually do some other cracker that I have but not tonight. Mix and then pulse till there are no big pieces left- but still some texture.

2 lbs. pork
breadcrumbs
2 eggs
1/4 cup parm
dried cayenne red pepper/salt/pepper/ground mustard/dried parsley/sage- a lot of all this!
sauteed onions- 1/2 sweet onion sauteed in oil, worcestershire sauce, balsamic, salt/pepper, red wine vinegar- cook until softened over medium heat.
onions

sorry for the disgusting oven

Preheat oven to 425º.
Mix together and try to not mix more than you need to. Get all your ingredients together first and then mix so it will be moist. Roll big meatballs (mine were huge because they were their own part of the meal. Place on baking sheet with a little evoo and bake for about 20 minutes.
Let cook in simmering red sauce until serving time.


Roasted Lemon-Parm Asparagus

So like I said earlier too my mom made the Asparagus but I told her to do the lemon-parm. I think she just cut the asparagus, topped with evoo, salt, pepper, garlic salt, lemon juice & zest, a little dried rosemary and roasted at 400º for about 20 minutes or until almost done- sprinkled parm on top and roasted until the cheese was melted and looked crispy on the tips and cooked through. I sprinkled a little salt and lemon over the top too, thats what I would do at least.


and here is the finished product.... I think it turned out pretty nicely.. 

bon appetit!

                                    xoxo cecilia a<3

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