I leave town in a couple of days and luckily I don’t feel rushed. I managed to do the majority of my gift buying a few weeks ago and my last minute errands are pretty minimal. It’s a nice change from past years of rushing like a crazy person before my flight, succumbing to the craziness that can come with the Christmas Spirit. There’s two sides to every holiday season. There’s the sense of community, togetherness, love, and happiness. I tend to focus on this aspect. Driving home from one of my jobs after dark I get to see so many Christmas lights throughout one neighborhood. It’s quite magical, I can only imagine how it would feel if I were still a child. But then I arrive back in town and the driving is a reminder of how frantically crazy people get. Yesterday we went to Whole Foods and I watched a woman, who had a small child in the front of her cart, run into two other carts, and with her wide eyes insincerely say she was sorry. It was like she thought all the other people were going to get her food first. Come on people. There’s plenty for everyone and if you can’t find something you’re looking for I’m sure there’s plenty of ways to modify. This is one of the reasons going home is so appealing. There are no malls or major grocery stores. In fact your lucky if you can find all the ingredients for your holiday recipes so you have to be open to change. Of course this gets frustrating year after year, but since I don’t live there anymore I embrace all of this and appreciate living in the states all the more. Today’s recipe is simple, comforting, and nurturing. A perfect way to end the weekend and start the week.
- Watercress, 1 live bunch
- Onion, 1/2 chopped
- Baby Carrots, a few chopped
- Vegetable Stock, 1 qt.
- Frozen Peas, ~1 c
- Fresh Thyme, a few sprigs
- Frozen Ravioli
- Turkey Meatballs
- Cheese Rind, from the Cordobes I previously bought and used
** I didn’t intend to use turkey meatballs but we bought some lunch from Whole Foods from the prepared section and the meatballs were a bit too dense! So I figured I’d wait and throw them in the soup, which was just what they needed to soften up a bit.
1. Prepare veggies.. Chop onion. Chop carrots. Wash and chop watercress leaves and most of the stems. Set aside.
2. In a medium pot melt some butter (~1 T) and add the onion. Cook for a few minutes and add the carrots. Continue to cook until onions are almost translucent.
3. Add the broth to the pot along with the cheese rind and turkey meatballs. Bring to a boil. I started to add the peas when I added the broth but realized it may have been a bit early, so I didn’t add the rest. Also add the thyme here, I forgot I had some so didn’t add it until later on.
4. Once the water comes to a boil add the peas and watercress. Season with s&p. Return to a boil.
5. Once boiling again add the ravioli and cook over a low boil until they are tender. Serve.