I can finally let the cat out of the bag! I Wrote a Book! The Home Cook’s Guide to Journaling will be out January 1st, 2019!
Yep, you read that right! As of January 1st, 2019 I’ll be able to say that I’m a published cookbook author! Somebody pinch me! To say that I’m excited would be a vast understatement. In this blog post, I’ll share with you how the book came about, what you’ll find inside, as well as a sneak peek of one of my favorite recipes!
The Home Cook’s Guide to Journaling shows you how journaling can transform your eating and cooking habits. Using the ideas and fill-in pages in this home-cooking guide, you can immediately start streamlining your shopping lists, keeping your pantry stocked with essentials, planning your meals for the week, and tracking your grocery budget. Along with recipes for more than 50 fast and easy meals, from flavorful fish tacos that take 10 minutes to a slow-cooked chicken tagine that you can freeze for later, there are tips for batch cooking, efficient food prep, and repurposing leftover ingredients. There’s so much information packed in, along with fun graphics, templates, and lists of every kitchen tool a beginner could need.
- ½ pound (225 grams) ground beef
- 2 tablespoons panko breadcrumbs
- 1½ teaspoons fresh parsley, chopped
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg
- 2 tablespoons onion, finely chopped
- ¼ teaspoon Garlic Powder
- pinch of black pepper
- ¼ teaspoon salt
- ½ an egg (crack one egg, whisk it, then only use half)
- 2 teaspoons tbsp olive oil
- 2½ tablespoons unsalted butter
- 1½ tablespoons all-purpose flour
- 1 cup (237 milliliters) beef broth
- ½ cup (118 milliliters) heavy cream
- ½ tablespoon Worcestershire sauce
- ½ teaspoon Dijon mustard
- 8 ounces (227 grams) egg noodles
- 1 tablespoon parsley, chopped
- In a medium-sized bowl, combine ground beef, breadcrumbs, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt, and egg. Mix until combined.
- Roll into 6-8 meatballs. Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook turning continuously until brown on each side and cooked throughout about 8 minutes. Transfer to a plate and cover with foil.
- Bring a large pot of water to a boil and cook egg noodles according to package directions.
- Add butter and flour to the same skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add Worcestershire sauce and Dijon mustard and bring to a simmer until sauce starts to thicken about 10 minutes.
- Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve immediately over egg noodles and garnish with chopped parsley.