House Divided

For the month of February I gave up meat...I was on my last leg of this meatless 29 day marathon and was running out of ideas for vegetarian/seafood dishes. My husband on the other hand refused to take part in my no-meat-for-me party and requested to remain a carnivore.

I took a look in my pantry and found whole wheat spaghetti, eggplant, ground beef, tomatoes, onion and garlic. I decided to go Italian, for his  meal I would make classic spaghetti and meatballs, for mine I would make crispy eggplant pasta.

Spaghetti and Meatballs
1 pound of ground beef (or turkey!)
1 1/4 cups stone ground oats
1/4 cup milk
1/4 cup flour
1 egg
2 Tbsp finely chopped onion
1 clove minced garlic
1 tsp salt
1/2 tsp pepper
1 box of whole wheat spaghetti (or any pasta)
4 asparagus stalks

Chunky Tomato Sauce
1 large tomato
1 can diced tomatoes
1 clove garlic
2 diced carrots
1/2 yellow onion diced
1 cup chicken stock
1/2 cup water

First start your sauce (or you can use canned), saute chopped onion, then when they start looking golden add in the carrots and tomatos. After a few minutes add in the garlic. Add chicken stock and water to the sauce. Let come to a boil then lower heat to a simmer. Stir occasionally--will take about 30 minutes-1 hour to reduce down to a proper tomato sauce.

Next mix your ground beef, oats, milk, egg, onion, garlic, salt and pepper together (using your hands is best). Make sure the mixture is evenly mixed throughout. Then start to make golf ball sized meatballs, place in a bowl or plate-- once you are finished, let the meatballs refridgerate for about 30 minutes to firm up.

While your meatballs are firming start your water to boil for the pasta.

Once the meatballs are firm, you drizzle a little olive oil in a pan, roll each meatball into the flour mixture (flour, salt, pepper) then brown each side for about 3 minutes per side. Then add to an ovensafe dish. Pour big spoonfuls of the tomato sauce over the meatballs and bake at 325 for 20 minutes. While the meatballs are baking, chop up your asparagus and add to the pan you cooked the meatballs in, saute until crisp and bright green (five minutes).

Crispy Eggplant Pasta
1/2 eggplant (depending on how much you're making)
4 Tbsp flour
salt
pepper
(You will use the above pasta, sauce and asparagus for this dish as well.)

Slice your eggplant in thin slices and put on a plate, sprinkle with salt and let sit for one hour (switch sides at 30 minutes) the naturally bitter juices in the eggplant will ooze out. Once the hour is up rinse in a colander, dip the eggplant (while still moist) into the flour mix and then into the saute pan for about 3-5 minutes per side. You want your eggplant to be brown and crispy.

Once the eggplant is done, meatballs are baked, pasta is al dente and tomato sauce is ready you will plate your dishes accordingly. I sprinkled the sauteed asparagus on each dish for some healthy color. Layer your eggplant pasta with pasta sauce, eggplant, etc. These dishes will surely satisfy any carnivore or herbivore in your home. Never let picky eaters keep you from serving healthy, delicious meals.

Enjoy! xo Lo