Mrs. Jackson Cooks

Life through food

I’m back! And I’m cheating – easy cheats meatball pasta

on September 23, 2012

20120923-035515 PM.jpg

I know, I’ve been away, you’ve been wondering what to eat. I’ve got a new super exciting job at British Cycling (don’t you just love how I manage to jump on every bandwagon going?!) which is very demanding. So I have been cooking – that wouldn’t change…I’ve not had the time for blogging and I keep forgetting to take photos.

But I’ve just got back from Ibiza (totally fab, amazing holiday, what a beautiful mesmerising place…don’t ever go all inclusive there, you miss the point of it) where I ate lots of gorgeous Spanish food and found perhaps the best place I have ever tasted tapas, drank lots of great (and cheap!) wine, danced my socks off (not that I was wearing any) and got a tan. Here are my top 5 things I learnt in Ibiza:

  1. A hot tub is the best after party – EVER! Get one, now – your life isn’t complete without it. Mr J and I are actually going to move so we can have one.
  2. Benirras beach is an amazing sunset party on Sundays. Get there early – they have police just for the parking.
  3. Random nights are the best
  4. There’s nothing funnier than driving around San Ant in your red fiat 500 convertible, roof all the way down, Guetta blaring from the stereo whilst you dance out the roof, and people wonder who you are
  5. Destino in San Jozep (between San ant and ibiza town) does the best tapas in the world.
  6. (I know, it’s 6 not 5) Drunk Connie is so much fun. Just give her 2 jaegerbombs and you’ll laugh all night.

Prior to the holiday me and Mr J thought we’d lose some weight so we went low carb, low fat. And whilst it’s totally unsustainable (and I ended up dreaming about pasta!) I learnt a couple of things – the cut of meat you choose can make all the difference. Always cut the fat off and remove the skin to reduce fat calories, and you don’t need as much oil as you think. So I’m incorporating these things into my cooking from now on. I’m also switching to low fat dairy exclusively. This was mostly the case already, but I’ve taken it further.

Anyway, holiday over. And I have the post-holiday blues, big time. But it got me to thinking about blogging again and I actually remembered to take a few photos. So I’m back for now, and here’s hoping it lasts for a bit in any case. And having the blues means I need comfort food, like now. So here’s a super quick, super easy, totally cheating pasta dish I actually got out of a magazine – More, I think. Ages ago I tore it out the magazine and stuck it in my binder where it was waiting for such a day as this.

I used frozen meatballs from Ikea as that’s what I had, but use ready made meatballs from the supermarket or just take sausages out their skins and roll them into balls. Whatever you have handy. I also used low fat creme fraiche and a bit of cream cheese, but use whatever you have to hand – fromage frais, cream, soured cream…whatever’s there.

I also added mushrooms as I’m really into mushrooms at the mo – they’re full of umami – what’s not to love?! Natural mood and taste boosters. But leave out if you want or add whatever you have in your fridge. Frozen peas would work quite well too I reckon.

So this can be done in about 20 mins – look at me, showing Jamie how it’s done. And kid friendly too.

Creamy meatball pasta

Serves 2

  • 150g pasta shapes
  • 1 tsp olive oil
  • 100g meatballs per person
  • 1 red onion, finely chopped
  • 1 garlic clove, mashed
  • 4-5 chestnut mushrooms, sliced
  • 150ml creme fraiche (or whatever)
  • handful of chopped fresh parsley
  • salt & pepper
  1. Boil the pasta according to the packet instructions (reserve some of the water)
  2. Meanwhile, heat the oil in the pan on a medium heat and add the meatballs. As the meatballs release their fat, you can turn it up high until they’re browned on all sides.
  3. Then turn back down and add the onion, garlic and mushrooms. Fry until the onion and mushrooms are softened and the mushrooms have released their juices.
  4. Then add the creme fraiche and a few tablespoons of the pasta water to make a sauce. Stir well and bubble until slightly thickened.
  5. Then add the parsley, salt & pepper to taste. Stir through the pasta and serve.
  6. Enjoy the creamy comforty-ness
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: