I am not as impressive. I learned early in my parenting career that I am a magnet and will catch any bug my germ-wielding children bring home. And they're always the most affectionate when their noses are running faster than a Kentucky Derby-winning racehorse.
Even though I buy enough hand sanitizer to own stock in a company, the results are always the same. I fall victim to the sweet, innocent embrace of my younger son and am transformed days later into a barking bundle of snot and tissues who does well to remember her children's names.
One thing I did learn from my mother is the importance of comfort food. Something that'll conjure memories of happiness, warming both the body and the soul. This past week my younger son gifted me with a respiratory bug. Chicken soup is a frequent visitor at my dinner table, so I opted to make one of my new favorite comfort dishes. The recipe is below. What's you're way to give illness the boot?
Eggplant and Spinach Balls
pe makes 6 Servings
1 medium purple eggplant, cut in half lengthwise
2 Tbsp olive oil
1 tablespoon McCormick Perfect Pinch Garlic and Herb
1 1/2 cup(s) unseasoned breadcrumbs
1/4 cup hazelnut meal
1 cup(s) fat free ricotta cheese
1/4 cup Perorino-Romano cheese, grated
4 Oz mushrooms, chopped
1 16 oz. pkg. frozen spinach, thawed, drained and squeezed dry
2 tablespoons Italian seasoning
1 egg, beaten
Preheat oven to 400°F.
Place eggplant on a large rimmed baking sheet., Drizzle with olive oil and bake 15 to 20 minutes, until tender. Cool slightly.
In a large bowl, fold together the garlic seasoning, breadcrumbs, hazelnut meal, ricotta, Pecorino-Romano cheese, mushrooms, spinach and Italian seasoning. Set aside.
Add roasted eggplant to the food processor and pulse until well chopped but there is still some texture (do not completely purée).
Add it and the egg to breadcrumb mixture and mix well.
Using a 2" cookie scoop, form into 18 balls and place on a foil lined sheet pan. Bake 20 minutes or until lightly browned.
Serve with your favorite spicy marinara sauce.