‘Redbook Magazine’ Articles at Sweetnicks

Recipe: Sweet and Spicy Greek Meatballs {Eat. Live. Be.}

April 25, 2012 · Narrative

It seems we’re on a “new meatball recipe” kick in the O’Malley household lately. Purely by happenstance. Last week, it was these Asian-inspired meatballs. Last night? It was a batch of Sweet and Spicy Greek Meatballs.

“Is there cinnamon in the meatballs?” Nick asked me after a few bites.

Um, yes.

I was honestly surprised that he was able to pick out the flavor. You could tell there was a hint of something different, but I don’t think the flavor was so pronounced that you could put your finger on it.

Someone has pretty good taste buds.

I found the recipe in the May 2012 issue of Redbook Magazine (follow them on Twitter right here > @redbookmag). It is from Food Network chef Giada De Laurentiis, and is also featured in her newest cookbook, Giada’s Weeknight Meals. Which coincidentally ended up in my Easter basket last month (thanks, Mom!).

I was intrigued in the recipe, not by a new take on the meatball because we have several that we like already, but by the marinara sauce being paired with the couscous, and the couscous being used as a binder for the meatballs.

And I kind of loved that idea.

It’s something I hadn’t seen before, and it totally worked.

On both counts.

Nick loved the couscous part with the marinara. He didn’t so much love the meatballs, but ate them.

Madeline ate everything.

Now my caveat for the recipe… couscous is used as the binder for the meatballs, and the finished dish is also plated on top of the couscous. Which kind of means that the couscous that you’re using for plating gets a little dry and clumped while you’re busy rolling, making, and cooking the meatballs. Not a huge deal, but worth noting. A little drizzle of olive oil into the couscous fixed that right up.

It wasn’t a wow, but it was a solid weeknight meal that was eaten by all at the table, and made without guilt. So that’s a plus or three.

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Eat. Live. Be. REBOOT

December 8, 2011 · Eat. Live. Be., Narrative

Regular readers may remember an Eat. Live. Be. movement that me and Sarah came up with and ran last year. At the time, it was perfect because it partnered nicely with my whole Cate Version 2.0 movement. You know, the one wherein I got addicted to Zumba, clean eating, and a weight loss of over sixty pounds. But then, I sprained my ankle in May, and that put the brakes on a lot of what I was doing. I haven’t been back to Zumba since, and you have know idea how much that pains me. The good news is that while I haven’t been going as full force as I was before, I have managed to maintain my weight loss.

But that isn’t enough.

Or wasn’t for me.

I missed the mental zone that all that dedication afforded me. When people prattle on about the endorphin rush you get from exercising, it’s not just meaningless drivel. It’s the truth. And when I say that your body responds differently to how and what you feed it, again, it’s the truth.

And when you’re treating your body right, everything else just magically falls into place.

You’re able to handle stress better.

Relationships.

Work.

Kids.

You have more energy.

And you want to do better.

It’s not just lip service.

So the fact that I wasn’t in the exact same spot as I was in the spring? Killed me. Like, seriously. Thought about it day in and out.

And in the grand scheme of things, there wasn’t much I could do about it.

Which, of course, frustrated me even more.

Zumba and clean eating is what started me back on the straight and narrow.

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Me + Giada in Redbook Magazine

February 23, 2011 · Narrative

Taking my fun moments to a national magazine level.

Kids! Gotta love ’em.

Tomorrow? I’ll be sharing the recipe for that delicious dinner that hit the table Sunday night … Five-Spice Shrimp and Rice Bowl. In the meantime, can you help out my friend Sarah and take her quick survey about family mealtime? See ya tomorrow!

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Mini Chicken Meatballs

June 9, 2009 · Narrative

By 8:15 this morning, I was pulling off forty-nine mini chicken meatballs (yes, I counted) from a hot skillet and putting them in the refrigerator for dinner tonight. Some days, things just align and I start the day ahead of the game. Not very often, but every once in awhile.

When I spied this recipe in the June issue of Redbook magazine, I ripped it right out. It was from Food Network celeb chef Giada De Laurentiis. There are several chefs that I know I can always count on getting a good recipe from. Giada is one, the Barefoot Contessa is another. Emeril too. I just know their recipes work. Every time. And these days, that’s huge. When I saw that this recipe makes between fifty and sixty mini meatballs, I knew it was perfect to make today because I was heading down to visit my sister and the new baby at lunchtime, so I could make, halve and share this one easily.

When I removed them from the skillet, I tried one to make sure that they were worthy for sharing. And then another. Total yum. Moist, juicy and just downright delicious. Just a few simple ingredients mix together to make these mini little meaty treasures. Brown on each side for two minutes and then cook in chicken broth for 5 minutes. For about 15 minutes of your time, you’re rewarded with a nice, easy, healthy dinner that you can feel good about putting on the table. And the mini little size made these perfect for the kids, although truth be told, Nick took one look at them and made a series of disgusted faces. No matter, Madeline ate his share and then some.

But how to serve them? In the article, they were shown plated in a large bowl with fresh cheese sprinkled on top. That is wonderful as an appetizer or for a party, but not so much for dinner. I needed more. And I found it, another new recipe, in the most recent issue of Food Network magazine. But that recipe is a story for another day.

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