New Kids: Big Dreams and Brave Journeys at a High School for Immigrant Teens by Brooke Hauser is incredible.  I met the author last month at a librarian conference and loved her story.  She was writing for the New York Times and was teaching a writing program at the International High School in Brooklyn.  She fell in love with the kids and decided to tell their stories in a book.  I highly recommend it.  The obstacles these kids have faced and the immense sacrifices and work they endure just to get to this country and make it through high school will blow you away. 

 

 

 

I saw a photo of this recipe in a Pampered Chef catalog and had to try it.  I found the recipe on the internet.  This photo is my own, not nearly as pretty as the one in the catalog, but it was delicious! The recipe calls for Pampered Chef's "sweet basil rub" which I did not have, so I added dried basil and a handful of fresh basil as well.

 

 

Cavatappi & Meatballs in Lemon Basil Sauce

 

 

 

This is a dish that everyone in your family will love, even your picky eaters!

Pasta & Meatballs

8 oz uncooked cavatappi pasta

1 small yellow onion

2 garlic cloves

2 ½  tbsp. Sweet Basil Rub

2 oz fresh Parmesan cheese

2 slices of white sandwich bread

1 egg, slightly beaten

1 lb ground chicken

1 ½ tbsp. olive oil

Sauce

1 lemon

1 small yellow onion

3 garlic cloves

1 tbsp olive oil

1 ¼ cups chicken stock

½ cup dry white wine such as Sauvignon Blanc

¼ cup mascarpone cheese

½ tsp each salt and sugar

1 cup fresh parsley

1.        Cook pasta according to package directions.  Drain and set aside.

2.       Meanwhile, for meatballs, process onion, garlic, and rub in Manual Food Processor until onion is finely chopped.  Grate cheese with Microplane® Adjustable Fine Grater.  Remove and discard crusts from bread; tear bread into pieces.

3.       Combine bread, onion mixture, egg and cheese in Stainless 4qt Mixing Bowl; mix until a smooth paste forms.  Add chicken and mix gently but thoroughly.

4.       Heat oil in 11 or 12 inch Skillet (do not use stainless cookware) over medium heat1-3 minutes or until shimmering.  Using a level Medium Scoop, scoop meat mixture, forming 24 meatballs, into skillet.  Cook, uncovered, 7-9 minutes or until golden brown, turning occasionally.  Remove meatballs from skillet.

5.       To prepare sauce, juice lemon using  Juicer  to measure 1 tbs.  Process juice, onion, garlic and rub in Manual Food Processor until onion is finely chopped.

6.       Add oil and onion mixture  to skillet.  Cook 1-2 minutes or until onion is softened.  Add stock and wine, cook 2 minutes.  Stir in cheese, salt and sugar.

7.       Return meatballs to skillet.  Stir in pasta.  Cook, covered, 2-3 minutes or until hot.  Chop parsley.  Sprinkle parsley over pasta.

U.S. Nutrients Per Serving;  Calories 450, Total Fat 21 g, Saturated Fat 7g, Cholesterol 115 mg, Sodium 930 mg, Carbohydrate 37 g, Fiber 2g, Protein 25g