Spaghetti with Turkey Pesto Meatballs

INGREDIENTS:

• 1- 26 Ounce Jar Purchased Chunky Tomato Pasta Sauce
• 1/2 Pound Ground Turkey
• 3/4 Cup Fresh Breadcrumbs
• 2 3/4 Tablespoons Purchased Pesto
• 1 Egg White
• 1/4 Teaspoon Salt
• 8 Ounces Spaghetti

DIRECTIONS:

• Spread 1 cup pasta sauce over bottom of heavy medium skillet. Mix turkey, breadcrumbs, pesto, egg white and salt in medium bowl.
• Using moistened hands, form mixture into golf ball size meatballs.
• Place meatballs in single layer in sauce and spoon remaining sauce over.
• Bring to a simmer; cover and reduce heat to medium-low simmering until meatballs are cooked through, stirring occasionally, about 20 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
• Drain pasta, divide between bowls and top with meatballs and sauce.

This is a fun twist on a traditional favorite and happens to be very easy to make. If you like pesto (who doesn't, right?), you'll love this!
Enjoy.

This recipe is from Bon Appétit

Fall 2008 Tarsi Cup

The first annual Tarsi Cup was a tournament of many firsts. For the first time ever, we welcomed a team from outside our league, The O'Brien's Machine from our kickball Motherland, Milwaukee WI.

I, for the first time ever, watched a game go to 13th inning, ending in a ridiculous game of 5 on 5 after the wind gusted 3 straight innings of foul-outs.

This was also the first time ever, Tarsi, for whom our tournament is now named, lost on their home soil (in supposedly, their last game ever).

First Round

#09 Jiminy Kick-Its handily defeated #08 Dollz N' Ballz, 11-1.

#04 O'Brien's Machine blanks #13 The B-Squad, 15-0.

#05 The Unmentionables m'unts 12 times (yes, I kept count) in 6 innings to victory over #12 The Sasshole Sports Empire, 4-3.

#07 A.R.T.D. defeats sub-ridden short handed #10 Shockers, 6-0.

#14 The Dipsomaniacs upset #03 Gimme Your Lunch Money II, 3-2 in 9 innings.

#11 Playground Bullies knock out #06 Red Rubber Showdown, 4-0.

Second Round

#01 Can't Quite Score Enough defeated #09 Jiminy Kick-Its, 9-2.

#04 The O'Brien's Machine knocked out the #05 Unmentionables, 9-4.

#02 Tarsi squeaked out a 13th inning win over #07 A.R.T.D., 5-4.

#14 The Dipsomaniacs continued their Cinderella run, defeating #11 Playground Bullies, 6-5 in 8 innings.

Final Four

#04 The O'Brien's Machine destroyed #01 Can't Quite Score Enough, 24-9.

#02 Tarsi ended #14 The Dipsomaniacs run, 16-4.

Tarsi Cup Final

#04 The O'Brien's Machine, takes home the Tarsi Cup defeating #02 Tarsi, 5-4, scoring the go ahead run in 8th inning after a back forth match-up.

Until next Season!...

Grilled Flank Steak with Spicy Pepper and Watermelon Salad

INGREDIENTS:

• 1 1/2 Tablespoon Lime Juice
• 1/4 Cup, Plus 1 Tablespoon Olive Oil, Divided
  
• 2 Garlic Cloves, Pressed
• 1 Teaspoon Hot Chili Paste
• 1/2 Teaspoon Fresh Grated Ginger, Divided
  
• 1 3/4 Teaspoon Honey
• 1- 1 1/2 Pound Flank Steak
• 1/4 Cup Sriracha Sauce
• 3 Tablespoons Rice Vinegar
• 4 Bell Peppers, Cut into 1/2" Squares, Assorted in Colors
• 2 Tablespoons Jalapeno Chile, Minced
• 2 Cups Seedless Watermelon in 1/2" Cubes

DIRECTIONS:

• This recipe requires a lot of marinating time. Please fully read instructions before beginning.
  
• Whisk lime juice, 1 tablespoon olive oil, garlic, hot chili paste, ginger and 1/2 teaspoon honey in a 13 x 9 baking dish.
• Add steak and turn to coat.
• Cover and marinate at room temperature for 2 hours (or cover and chill for at least 4 hours or up to 1 day), turning occasionally.
• Whisk sriracha, remaining olive oil, rice vinegar, remaining honey and season with salt and pepper.
• Place peppers and chiles in a bowl, toss with 6 tablespoons of sriracha dressing and marinate for 2 hours at room temperature.
• Prepare barbecue to high heat.
• Grill steak to desired doneness, about 4 minutes per side for medium rare.
• Transfer to cutting board and let sit for 10 minutes.
• Toss watermelon into pepper salad.
• Plate steak and salad and drizzle with sriracha dressing.

This recipe is for the those that love spicy foods. The crisp, crunchy texture and slight cooling affect of the salad plays well with delectable, spicy hot steak marinade. It's never too late to light the grill!...
Enjoy.

This recipe is from Bon Appéti.

Magnetic Fields at the State Theater

photo by Ryan Muir

On October 10, The Beans, along with Adam and Michael, had the pleasure of seeing the Magnetic Fields at the far from packed State Theater in Minneapolis for the opening night of their US tour promoting their newest album, Distortion.

The 5-person team played an extremely laid back show, stopping at times to chat with the crowd, amongst each other or simply to comment on the interior of the beautiful theater while trying to remember how a particular song started.

The show was completely acoustic and consisted of two full sets, consisting of an incredible mix of songs from all of their albums, including 69 Love Songs (which is where my love for this band started), followed by a two song encore.

By far the highlight of the first set for me was the last song played before intermission, Papa Was a Rodeo, in which main singer, Stephin Merritt, sang alone before the very attentive, quiet crowd. Other highlights include the beautiful, heartfelt, Book of Love, also sung by Merritt, the hilarious, yet murderous, Yeah! Oh Yeah!, which Claudia Gonson sang while sitting, feet dangling off the edge of the stage, and the final encore of the evening, Grand Canyon.

All in all, the playful, relaxed nature of the band coupled with the acoustic set up made for a very fun and intimate evening. I, for one, am very glad I was of the few that attended. Who knows if The Magnetic Fields will ever be back in Minneapolis...

Spicy Italian Sausage and Lentils with Fennel

INGREDIENTS:

• 1 Cup Dried Green Lentils
• 1 1/2Teaspoons Salt
• 1 Fennel Bulb, 1/4" Dice
• 2 Tablespoons Fennel Tops, Chopped
• 3 1/2 Tablespoons Olive Oil, Plus Extra For Drizzling
  
• 1 Medium Onion, Finely Chopped
• 1 Carrot, 1/4" Dice
• 1/2 Teaspoon Fennel Seeds
• 1 1/4 lb Spicy Italian Sausage Links
• 3 Tablespoons Fresh Flat-Leaf Parsley, Chopped
• 1/2 Teaspoon Black Pepper
• 1 Tablespoon Red-Wine Vinegar

DIRECTIONS:

• Bring lentils and 1/2 teaspoon salt to a boil in 4 1/2 cups of water
• Then reduce heat and simmer, uncovered, until lentils are tender but not crumbling.
• While lentils simmer, heat 3 tablespoons oil in a saucepan over medium heat, and stir in onion, carrot, fennel bulb, fennel seeds, and remaining teaspoon salt.
• Cover and cook, stirring occasionally, until vegetables are very tender.
• Meanwhile, prick sausages in a couple of places with tip of a knife, then cook in remaining 1/2 tablespoon oil in a nonstick skillet over medium-high heat, turning occasionally, until golden brown and cooked through.
• Transfer to a cutting board.
• Drain cooked lentils in a sieve set over a bowl and reserve 1/2 cup of the cooking water.
• Stir lentils into vegetables with cooking water and cook over medium heat until heated through.
• Stir in parsley, pepper, 1 tablespoon vinegar, and 1 tablespoon fennel fronds.
• Season with vinegar and salt.
  
• Cut sausages into 1/2-inch-thick slices.
• Serve lentils topped with sausage and sprinkled with remaining tablespoon fennel fronds and drizzled with olive oil.

This recipe came to us via Kelley Bean's work mate, Adam and we loved it! If you're a fennel fan, as we are, this one has it all forms. A quick and easy, hearty meal for any Fall evening.
Enjoy!

This recipe is originally from Gourmet

Ray LaMontagne at the State Theater

Photo By: PedalFreak

On October 4, The Beans were able to see Ray LaMontagne and Leona Naess at the State Theater in downtown Minneapolis. The venue lent a beautiful background to the intimate stage LaMontagne and his bandmates had set.

The Maine resident was in town to promote his new album, Gossip in the Grain. While his other two albums were more solo ventures, this album seems to be more of a group effort supported by his touring bandmates.

LaMontagne opened the show with his first single off the new album, "You Are the Best Thing," a happy love song that The Beans have found themselves singing around the house since the moment they heard it. The song was followed by a much more meloncholy number, "Empty," off his debut album, Trouble. LaMontagne was absolutely moving in his delivery of the soul-shaking lyrics.

He continued with another song from his first album, before returning to some more of his newest material, "Let It Be Me," "Falling Through," and "Meg White."

Next, a three song set solo performance highlighted by "Winter Birds," a favorite for The Beans, especially with the cold weather quickly approaching. Other highlights included "You Can Bring Me Flowers," a heavy hearted track from Ray's second release, 'Til The Suns Turns Black, and "Hey Me, Hey Mama," a song that single-handedly turned the lavish State Theater into a juke joint. When LaMontagne and his band began playing "Trouble," his most well-known song to date, the crowd erupted.

The first encore started off with "Three More Days" and was followed by "Gossip in the Grain."

The night ended with a second encore, "Jolene," a song which many audience members had called for all night.

The show was amazing. Lamontagne's raw, sultry voice is a perfect accompaniment to his soulful lyics.

Apple, Cheddar & Walnut Muffins

INGREDIENTS:

• 1 Stick Unsalted Butter (Room Temperature)
  
• 1/2 Cup Sugar
• 2 Large Eggs
• 1/2 Cup Whole Milk
• 2 1/2 Cups Flour
• 2 1/2 Teaspoons Baking Powder
• 1 Teaspoon Sea Salt
• 2 Large Granny Smith Apples (Peeled, Cored and Diced)
• 1/2 Cup Grated Sharp Cheddar
• 1/2 Cup Chopped Walnuts
  

DIRECTIONS:

• Heat oven to 350 degrees.
• Butter a 12-cup muffin tin.
• Combine the milk and eggs in a small bowl and beat lightly.
• Combine the flour, baking powder and salt in another bowl.
• Using a mixer, cream the butter and sugar until smooth.
• Stir in half of the milk mixture, then the flour, apples, cheese and walnuts.
• Mix until combined, then stir in remaining milk mixture until all ingredients are moistened.
• Spoon into the muffin tin and bake for 25-30 minutes, until lightly browned.

These muffins are full of flavor with combination of rich cheese and walnuts and the tangy Granny Smith apples.
Enjoy!

This recipe is from Eating Well Magazine.

September-October Kickball

Okay, its been well over a month since we've blogged last, so why not wrap up the Fall 2008 kickball season in a single post?

• September 10, 2008

Sasshole Sports Empire- 12 v Kickbusters- 1
Dean- 3 for 4, 2 Runs, 1 Double
Kelley- 2 for 4, 1 Run, 1 Triple, 2 RBIs

• September 17, 2008

Gas House Gorillas- 11 v Sasshole Sports Empire- 5
Dean- 2 for 4, 1 Run
Kelley- 2 for 4

• September24, 2008

Sasshole Sports Empire- 14 v St. Paul's Gnarly Balls- 2
Kelley- 2 for 4, 1 Run
Dean- In New Jersey :(

• October 1, 2008

Sasshole Sports Empire- 7 v Kochenbalz- 1
Dean- 2 for 4, 2 Runs, 2 Doubles
Kelley- 2 for 4, 1 RBI

Until EOS!... 12 days and counting...