Sunday, March 14, 2010

Creamy Pasta and Meat for Hungry Athletes

Our company's annual Hockey Bottines, which is hockey with a ball and no ice skates. We usually reserve a huge empty parking lot at the back of our building and pick several teams, usually by department, to create our anual tournament. Unlike last year, it was mostly the guys who played and the gals who took the great shots.

Everyone was into it, even the photographers. We were 3 ladies all dressed in grey coats, running around to shooting the players in action. It was quite challenging, especially when the ball flies around 100 miles an hour, but when you really want it, you get it.
After the game, we were famished, even those who were just cheering and clicking! And nothing is better than a meal high in carbs and protein, after a well deserved game. I know that I was craving for pasta after taking pictures in the wind for almost 2 hours. That evening, I made myself a bowl of pasta with meatballs (made of horse meat - high in iron and protein) and creamy cheese sauce. It hit the spot.

Preparation: 15 minutes, Cooking time: 20 minutes

Recipe "au pif":1st set of ingredients:
1/2 lb ground horse meat (ground turkey, beef, lamb will also do, if you prefer)
1/2 tsp ground tumeric
1/2 tsp ground paprika
1/2 tsp coarse sea salt
1 egg
1/4 cup cooked white rice
2 cloves garlic, finely minced
1/2 yellow onion, finely chopped in small cubes
1 tbsp butter-flavoured margarine (or simply butter)

2nd set of ingredients:1 package (450g) of pasta (of your choice) - cooked al dente
1/4 cup skimmed milk
1/4 cup 15% table cream
1 tbsp butter-flavoured margarine (or simply butter)
1 tbsp olive oil
1 cup grated cheese (I prefer using yellow cheddar)
About 1/4 cup chopped chives to garnish

Preparing the meat balls:
Mix with your hands the 1st set of ingredients in a medium-sized bowl, and use about 1 1/2 tbsps of the meat mixture and roll it in the palm of your hands to make nice round meat balls. Repeat until you run out of meat mixture.

Heat a large sauce pan and melt the margarine/butter over medium-high for about 2 minutes until all melted but not brown. Brown the meat balls and cover. Cook for about 1 minute. Remove cover and turn the balls over to brown the other side. Cover and cook for about 1 minute. Set aside.

Heat a large sauce pan on medium-high and stir milk, cream, margarine/butter, olive oil and cheese. Stir until the cheese is melted.

Add in the cooked pasta and mix well until the sauce is fully incorporated.

Add in the chives and stir.

Serve creamy pasta with meat balls and devour.....

Serves 2 hungry people
Share and enjoy!

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