February 28, 2013

Spanish Turkey Meatball Stew

I love my food with lots of flavor. Dishes that are bland or lack any kind of spice have never been something that I liked. Growing-up my mother loved any type of ethnic food she could try and we went to every type of restaurant my mom could find. She also loved going to small ethnic grocery stores to find just the right ingredient for a recipe she had gotten from someone. It was through her that I learned to love and use spices in my cooking. Using the right spice can transform a mediocre dish into something spectacular. Having two boys I am always having to find the right balance between the spice that I want and what my boys will actually eat. So I often modify recipes to still have great flavor with a little less bite. This week I tried a new recipe for Spanish Turkey Meatball Stew from the October 2012 issue of the Food Network Magazine.

This recipe has 12 ingredients. It takes 35 minutes of total time, 30 minutes of which is active and makes 4 servings. I did make a few changes. First I used baby carrots which I sliced instead of full sized carrots. I love using baby carrots in recipes, they are easy to work with since they are never too thick. Instead of using canned chickpeas I made my chickpeas from scratch. A great way to save money is to make a large batch of dried beans and then freeze them in smaller portions. Much cheaper than canned and lower in sodium. For the turkey I used 93% lean. I find that 85% is way too greasy and the more lean varieties are too dry. Since I make my own chicken stock I always have to add salt at the table, but if you use store bought this shouldn't be as much of a problem.

I found that this recipe made more than four servings. There was enough stew for two meals for my family of 4. I did think that it might have been nice if their were some egg noddles to add a little more texture to the soup. I would also suggest adding another cup of chicken broth to make a larger amount of broth. The spiciness was perfect for my two boys, but if you like more of a kick I would suggest adding 1/8-1/4 tsp of crushed red pepper. My two boys were fans of this recipe and add their servings happily, so it was kid friendly (at least in my house).

For the recipe go to Spanish Turkey Meatball Stew.
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