What is a Balaboosta?
Balaboosta (n.)(bah-lah-b00-sta) A Yiddish term meaning the perfect housewife, homemaker, wonderful mother, cook, and gracious hostess. She does it all and does it well.
I make simple food with easy recipes and I like to try new things. My family and friends love my cooking and always ask me to share, with them, what I know about food, flavor, and technique.
I'm not a professional chef and I've had no formal culinary training. What I know and do in the kitchen comes from three women...Nana, Grandma Della, and Rose, my mom. Each one of them knew more about putting a meal on the table than any fancy chef in a white hat. They were the ultimate
Balaboostas.
What I offer you is a lifetime of experience in the kitchen with my compliments and theirs. I hope they'd be proud. I will bring you my recipes as I make them with photos of the actual food I'm preparing. I'm no professional photographer either but I promise, my food will speak for itself in every picture.
The food on my table isn't stacked in a trendy tower.
Instead, my food is stacked with flavor and full of my passion for cooking. So please come in, make yourself comfortable, and enjoy.
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Disclaimer: While most of my recipes are "Jewish Style", I do sometimes cook with pork. This might have been a great disappointment to some but my grandmothers knew that I live in modern world. I light Shabbos candles religiously but I have to admit...I do not keep a Kosher home.
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RETURN TO MY MOST RECENT RECIPES
I love using up leftovers and throwing things together to make a meal. Last night was a perfect example. I happened to have half of a small eggplant left, along with a few asparagus spears, a box of whole wheat pasta, and a pound of ground veal. Dinner was delicious and I'll tell you how I did it.
Ingredients...
For meat balls...
- 1 pound ground meat (I used veal but you can use ground beef, turkey, or chicken)
- 1 egg, slightly beaten
- 1/2 cup seasoned bread crumbs
- 1/2 packet onion soup mix
also...- 1 small onion chopped
- 4 cloves garlic, minced
- 1 1/2 cups chopped vegetables ( I used eggplant and asparagus)
- 1/2 cup canned chopped tomatoes, drained
- optional....1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- optional.... 1/3 cup grated Parmesan
- 1 pound whole wheat pasta, cooked according to package instructions
Here's how you do it...- Combine all the meat ball ingredients and form small walnut size balls.
- Saute in skillet over medium heat until browned on all sides, set aside in bowl lined with paper towel to absorb excess fat and cover to retain heat.
- To same skillet add 2 tablespoons olive oil.
- Cook the chopped onions for 4 minutes.
- Add and cook the minced garlic for another minute.
- Add the chopped vegetables.
- Stir and cook 6 to 8 minutes, tossing frequently until softened to your liking.
- Add back the meat balls and stir until heated.
- Toss in the freshly chopped parsley.
- Spoon meatball/vegetable mixture over cooked pasta.
- Sprinkle with grated Parmesan.
Serve and Enjoy!
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1 comment:
Nice recipe. Too bad you give the impression of keeping a Jewish household and then insist on adding parmesan to you meatballs.
Shame on you.
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