A friend showed these to me a couple of months ago in Parents magazine knowing how much I would like them! They are recipes that go with children’s books. What a great way to get your children excited about reading! I can’t wait to do these with my own children!
Today’s Story: Cloudy With a Chance of Meatballs by Judi Barrett
- Mashed Potato Clouds: 3 large baking potatoes (1 1/2 pounds), peeled and cut into 1/2-inch cubes
- 3/4 cup buttermilk
- 3 tablespoons butter
- 1/4 teaspoon salt
- 1/4 teaspoon freshly grated ground black pepper
- Meatball Raindrops: 2 small shallots, peeled and cut in quarters
- 1 clove garlic, peeled and halved
- 2 teaspoons Italian seasoning
- 1 1/2 teaspoons Worcestershire Sauce
- 1/4 teaspoon salt
- 3/4 pound ground chicken
- Steamed broccoli
1. Mashed Potato Clouds: In a large saucepan, add potatoes and enough lightly salted water to cover by about 1 inch. Bring to boiling. Reduce to medium heat. Cover and cook for 12 to 15 minutes or until potatoes are tender. Drain and transfer potatoes to a large bowl. Allow to cool for 5 to 10 minutes. Mash with a potato masher. Stir in buttermilk, butter, 1/4 teaspoon salt, and pepper; cover and keep warm.
2. Meatball Raindrops: While potatoes are cooking, add shallots, garlic, Italian seasoning, Worcestershire sauce, and 1/4 teaspoon salt to food processor. Pulse until everything finely chopped. Transfer to a large bowl; add the chicken and mix well. Shape chicken mixture into about 50 3/4-inch meatballs (the size of a small cherry). Pour 3- to 4-cups water into a deep, wide pot or skillet; bring to a simmer. Add meatballs to skillet or pot and cook for 5 minutes or until no longer pink inside. Remove from water with a slotted spoon and place on a paper towel to drain.
3. To serve, on a plate spoon in enough mashed potatoes to fill a cloud-shaped cookie cutter; carefully lift cutter. Or, just spoon the mashed potatoes on plate. Assemble the meatball raindrops below the mashed potatoes and use broccoli as trees, if desired.
Note: If you do not want to simmer the meatballs, you can also bake them in a parchment paper-lined shallow baking pan for 10 minutes in a 350 degree F. oven.
Make Ahead Tip: You can cook the meatballs ahead of time, and freeze them in a heavy plastic bag for up to 3 months. Thaw in refrigerator and reheat in microwave to use.
**Pictures taken with my camera of the pictures in the magazine.