You all had something really sexy for dinner (especially if you were breaking a fast), right?
I was feeling a little lazy.
So – into a small skillet
1 tsp olive oil
1 small onion, cut in half and then sliced fairly thinly
2 jalepeno peppers, flesh cut off the seeds, and then sliced thinly.
Hold on. Let me take a moment to talk about green peppers. You may have noticed that in my pantry I never ever have green bell peppers, but I am likely to have just about any other color. Yep. That’s true. I love bell peppers in any variety except green. They just taste bitter to me, in not a sexy way like bitter leafy greens have started to. Actually, I lie. I also don’t like any color bell pepper from the farmers’ market. Fresh grown, fully flavored bell peppers taste like ass… or, well, green peppers, really. Plus, they end up being so thin that you can’t even get a happy roasted pepper out of them. So give me some mass produced colored bell peppers from the produce warehouse.
But! Jalepeno peppers. I can use them just like my mother uses green bell peppers. Instead of slicing them, just cut the flesh off of the seeds – there’s no need to do it the hard way. And then then most times the jalepeno isn’t that spicy (depending on the time of summer and how much it was shaded from the sun by the plump pepper a little higher up) so you can use a couple of them. No, really, I’ve started putting jalepeno peppers in almost everything I cook up with onions.
So back to the ingredients
2 cloves of garlic, sliced
6 turkey meatballs, thawed
About those turkey meatballs. I can’t remember whether I’ve given you that recipe yet or not. So my grocery story pretty regularly has a sale on ground turkey meat – 3lbs for $6.99 – so I have started buying lots and then packaging it so I can freeze it. That means hamburger patties or meatballs. There are a pound or two of ground turkey meat, a handful or two of breadcrumbs (or matzoh meal), garlic powder, sausage seasoning (which contains salt), and an egg or two depending on the consistency – and, yes, this is judged my mixing it all up with my hand instead of a fork. Roll into small meatballs – 1 tsp/ball. Bake at 350 for about 15 minutes, drain on paper towels, toss into a bag and freeze.
And cook that up real good until it is all getting burny edges.
Take some sprigs of fennel (why do all of the fennel recipes call for throwing away the herb parts and just using the bulb? I am all for using the whole plant), remove any stiff stems, and cut into small piece – drop your scant handful into the meatballs.
Pour off onto a small plate, realize that the meatballs taste slightly freezer-burned, so grate an ounce of sharp cheddar cheese (from the farmers’ market) on top.
The only thing that would have made this tastier (aside from some noodles in a creamy sauce) would have been some mushrooms. The eating kind.