I’ve always had the utmost respect for all the single working mums out there. It’s not easy to juggle a job, child/children, house, hobby and everything else a woman desires to do. Now, however as I too am a “single mother” for a major part of the week, all I can do is tip my chapeau in pure admiration and humble dignity.
The weeks are flying by and it’s hard to really put into words what I feel. Our new routine that we’ve been living since the beginning of the year, throws both Soeren and me off over and over again. We get used to being a twosome, come weekend we are together in our comfortable threesome. Weekends are short and before we know it we are saying goodbye again and I feel an all time low all over again. It takes a day then it’s OK – it’s the highs and lows of this emotional roller coaster ride that is hard to control. I am an adult so I wonder how Soeren takes it.
I see that he has mood swings and bursts into angry tantrums, but as the week progresses he’s back to normal again – more or less.
I am in charge and I have to make sure it works – job, child, house, hobby and everything else I desire. It’s not easy – actually it gets to be exhausting at times. I have to depend on me and have to make sure I can depend on Soeren. I wonder if this responsibility that he has to carry on his shoulders is too heavy for a 7 year old.
He’s doing a good job of being the man in the house.
When the light bulb in the lamp fuses, he asks me to unscrew it. With a frown he scrutinizes the bulb.
“We need one that screws in like this one and it has to be 11 Watts,” he says.
So we head on out to the hardware store. As we get inside, he goes directly to the information counter and asks the salesperson to direct him to where the light-bulbs are. The man smiles at him and all three of us walk towards the aisle where the hundreds of light-bulbs are stacked neatly.
“We need 11 Watts and one with a screw like this,” he holds up our fused bulb. The salesman nods looking at the bulb carefully.
He points at a row of bulbs packed in their boxes and Soeren picks one up.
“Can we test if it works, please!”
And the salesperson obliges. Just as bright as the new light-bulb shines, Soeren’s smile lights up brighter than any bulb in that hardware store.
As we say thank you to the salesperson, he winks at Soeren and smiles knowingly at me.
That evening on the phone he tells his daddy with a certain amount of pride how he made sure that things at home are in working order.
Of course, I am proud of him, but I worry because I want to protect his innocence and keep him “my baby” for as long as I can. I worry that he might grow up too fast and loose that carefree attitude.
So, when I see him clowning around with his friends outside and just being that carefree 7 year old. I smile and my heart does a little leap.
Food is comfort – it’s my motto! But good, healthy and wholesome. A fusion of flavors to arm us for the next roller coaster ride. To remind us that a good meal brings us together and simply allows us enjoy each others company without worries and fears.
The meatballs are made with lean ground lamb, infused with fresh mint leaves and a touch of cinnamon. They are succulent and full of flavor, served with a simple spelt risotto, which is topped with a powerful pesto made of coriander leaves, cashew nuts and ginger.
Mint Lamb Meatballs with Spelt Risotto and a Coriander Pesto
Printable version of recipe here
For the meatballs
2 small red onions, finely chopped
6 sprigs of mint, finely chopped
500g lean ground lamb
3 tablespoons whole wheat breadcrumbs
pinch of ground cinnamon
pinch of ground coriander
salt and pepper
For the spelt risotto
185g pearled spelt
approx. 1.5 liters water
120ml + 1 tablespoon olive oil
2 tablespoon butter
3-4 shallots, finely chopped
150ml dry red wine
470 ml chicken stock
Parmesan cheese, grated
For coriander pesto
60g fresh coriander leaves
80g cashew nuts, toasted and roughly chopped
2 garlic cloves, chopped
2 teaspoons fresh ginger, grated
1 red chili, seeded and chopped
2 teaspoons lemon juice
freshly ground pepper
For the meatballs
- Mix mint, onions and breadcrumbs with the ground meat. Spice with salt, pepper, cinnamon and coriander.
- With slightly moist hands make approx. 12 meatballs with the meat mix.
- Heat a good glug of olive oil in a skillet and fry the meatballs on all sides for about 10 minutes until browned and cooked from inside. Keep warm.
For the spelt risotto
- Soak the pearled spelt in cold water 20 minutes. Drain and rinse thoroughly.
- Bring 1.5 liters water to boil in medium saucepan. Add the olive oil and the rinsed pearled spelt and simmer for 20 minutes. Drain in strainer and rinse.
- Melt 1 tablespoon butter with 1 tablespoon oil in medium saucepan over medium heat. Add shallots and sauté for a minute.
- Add pearled spelt, stir then add the wine. Simmer until almost all liquid evaporates, stirring frequently - about 5 minutes. Add chicken stock, a ladle at a time and simmer until liquid is absorbed and pearled spelt is just tender, stirring frequently – approx. 15 minutes total.
- Stir in cheese and 1 tablespoon butter. Season with salt and pepper.
For coriander pesto
- Place the coriander leaves, cashew nuts, garlic, ginger and chili in a food processor and process until well blended.
- With the food processor running, add olive oil a little at a time until the pesto has a smooth consistency. Add the lime juice and season with salt and black pepper.
- Spoon into a sterilized jars and keep in the fridge. Once you’ve opened the jar, pour a thin layer of oil over the top of the pesto to keep it fresh.
The Food Guide Tips
There is an incredible fusion of flavors harmonizing in one healthy and perfect meal. We love meatballs and this has a fresh minty taste and the slight hint of cinnamon rounds it up perfectly. The spelt risotto makes a great and healthy alternative to the classic version. I love it with a good dollop of the pesto, which also works brilliantly as a dip for the meatballs. Delicious!
You might like these comforting ideas from WFLH:
|Fettuccine with Spicy Lamb Sausage Meatballs||Parmesan Thai Basil Crusted Chicken||Homemade Parsnip Gnocchi with Rucola Cashew Pesto|
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