Meatballs 2 Ways

IMG_20170515_085228

Apparently, meatballs are a thing.  This week I have made 3 different kinds and two other bloggers that I follow have also made meatball dinners. Although we all made meatballs, we all varied cooking methods, type and flavor.  What’s For Dinner Moms made slowcooker sweet and sour Meatballs.  Kitchen Portfolio made taco meatballs with black bean spaghetti.  I made wonton meatballs, from Nom Nom Paleo, turkey and cranberry meatballs and Thai green curry meat balls from the cookbook, Well Fed 2, baked in the oven.

I can’t speak for the other blogs yet but the three meatball recipes I made were beyond fantastic.  I like to eat them on a salad or just cold out of the fridge for a snack.  You could serve them with pasta with a sauce or in a soup of some kind.  The only changes I made were to the Well Fed 2 recipes.  I made the meatballs out of 2 tablespoons of the meat mixture instead of one tablespoon. I felt the meatballs were too small otherwise.

Turkey and Cranberry Meatballs

2 TBS warm water

½ tsp cream of tartar

¼ tsp baking soda

1 lb ground turkey

1 TBS orange juice

2 cloves garlic, minced

¼ cup cranberries, coarsely chopped

1 ½ tsp rubbed sage

1 ½ tsp orange zest

1 tsp salt

¼ tsp black pepper

Preheat oven to 400 degrees. In a small bowl, combine warm water, cream of tartar and baking soda, mix well. In another bowl, combine the turkey, orange juice, garlic, cranberries, sage, orange zest, salt and pepper. Add the water mixture to the meat mixture. Using your hands mix well. Using 2 tablespoons of the meat mixture shape into 12 balls. Place the balls on a sheet pan covered with parchment paper. Cook 20 – 25 minutes, or until cooked through.

Thai Green Curry Meatballs

2TBS warm water

1/2  tsp cream of tartar

1/4 tsp baking soda

1 lb ground beef

1/4 cup canned coconut milk

2 ts[ fish sauce

2 TBS green curry paste

2 cloves garlic, minced

10 – 12 basil leaves, minced

1 tsp salt

1/2 tsp ginger

1/8 tsp ground black pepper

Preheat oven to 400 degrees. In a small bowl, combine the warm water, cream of tartar and baking soda. Miix well. In another medium bowl, combine the ground beef, coconut milk, fish sauce, green curry paste, garlic, basil, salt, ginger, and pepper.  Add the water mixture to the meat mixture.  Using your hands, Mix well.  Using 2 tablespoons of the meat mixture shape into 12 balls. Place the balls on a sheet pan covered with parchment paper. Cook 20 – 25 minutes, or until cooked through.

A Small Batch Thanksgiving — Brown Sugar Rubbed Turkey Roast and Wild Rice Stuffing with Cranberries and Walnuts

728There are three days until Thanksgiving so it is time to post the center piece of our Thanksgiving feast …. turkey and stuffing.  This year I went traditional for the meat part of my meal.  I found a 3 pound turkey roast that was just the perfect size for one.  I know that it isn’t the prettiest when it come out of the bag because it is made up of pieces of turkey rather than a whole turkey breast. Once you rub it and cook it, roast looks just as nice as a whole breast without all the leftovers. You will have plenty of time to thaw the turkey roast too.  It only takes a day or so in the fridge.

Brown Sugar Rubbed Turkey Breast

1 3 lb turkey roast

2 TBS brown sugar

1 tsp parsley flakes

1 tsp sweet paprika

1/2 tsp dried mustard

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp cinnamon

1/4 tsp black pepper

1/4 tsp ginger

Preheat oven to 350 degrees.  Pat the turkey with paper towels to dry.  Mix the brown sugar, parsley flakes, paprika, dry mustard, garlic powder, onion powder, salt, cinnamon, pepper and ginger in a bowl.  Pat the rub all over the turkey.  Arrange the turkey in a baking pan and roast until a meat thermometer registers 170 degrees, about 1 hour 15 minutes to 2 hours  Let rest before slicing.

651

For the stuffing this year I used wild rice and my favorite, cranberries.  Since this recipe is a little heavy on the prep time cook the Wild and Basmati rice the night before and finish it off in the oven Thanksgiving day.

Wild Rice Stuffing with Cranberries and Walnuts

1 1/2 tsp olive oil

1/2 yellow onion, chopped

1 clove garlic, minced

1 3/4 cups vegetable broth

1/2 tsp salt

1/2 cup uncooked wild rice

1/2 cup uncooked Basmati rice

1/2 cup dried cranberries

2 TBS fresh parsley, chopped

1 1/2 tsp fresh thyme or 1/2 tsp dried thyme

2 TBS chopped walnuts

Heat oil in a large pot over medium heat. Add onions and cook, stirring occasionally, until soft and translucent, 5 to 7 minutes. Add garlic and cook 1 minute more. Add broth and salt and bring to a boil. Stir in wild rice, cover, reduce heat to medium low and simmer for 45 minutes.  Stir in Basmati rice, cover and simmer until rice is tender and most of the liquid is absorbed, 15 to 20 minutes longer. Stir in cranberries, parsley, thyme, and walnuts, cover and cook for 5 minutes more. Season with pepper and additional salt to taste.  Preheat oven to 375°F. Grease a 1 1/2  quart baking dish. Transfer rice mixture to dish and bake until light golden brown, 20 to 25 minutes.

Quinoa Pizza Patties

WIN_20160208_122626
I have been trying to write a post about these quinoa pizza patties for the last two weeks and having no luck. So I decided to stop trying to be clever and just tell you how much I really like this recipe. I really like this recipe.

I found this recipe in one of my first forays onto Pintrest. I just knew I was going to love it because it incorporates two of my favorite things quinoa and pepperoni. The original recipe was baked in a mini muffin pans and served as a snack. I made them into patties and served them as an entrée with pizza sauce and a salad.

Quinoa Pizza Patties

Ingredients

3/4 cup cooked quinoa

1/2 cup pepperoni minis

1/2 cup shredded mozzarella cheese

2 TBS grated parmesan cheese

4 TBS lightly beaten egg

1/2 tsp Italian seasoning

1/4 tsp onion powde

1/4 tsp garlic powder

Preheat a medium frying pan over medium high heat. Spray pan with non stick cooking spray. In a medium bowl, combine all the ingredients and mix well. Use a 1/4 cup measure, form 6 balls and place in the pan.Gently smash to form a patty. Cook, 3-4 minutes, on each side.  Be careful when turning the patties so they don’t break apart.  When the patties are done they should be golden brown and the cheese should hot and melted.

made

Herbed Pork Loin

IMG_1786
November is National Blog Posting month (Na Blo Po Mo). The various blog platforms challenge bloggers to write a post every single day for the month of November. That would be amazing but I don’t have 30 recipes ready for posting and it isn’t realistic to think I can get 30 recipes ready for posting in November. However, that doesn’t mean I can’t stretch and challenge myself. I have decided to double the number of posts I usually post for the month of November. According to my insights page I typically average 6 posts a month. For November, my goal is publish 12 posts.

Today I am going to start Na Blo Po Mo with a recipe for one of my favorite ingredients to cook with, pork loin. Pork loin is an incredibly versatile ingredient but my all time favorite way to cook it is with a simple spice rub and roasting it.

Herbed Pork Tenderloin


1 tsp thyme
1 tsp oregano
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
½ tsp black pepper
1 tsp olive oil
1 lb. pork tenderloin
Preheat oven to 400 degrees. Coat a shallow baking pan with cooking spray. Combine the spices in a small bowl; set aside. Rub olive oil all over the pork. Sprinkle the spice mixture all over the pork and transfer to the prepared pan. Roast until an instant read thermometer, inserted in the center of the pork, reads 160 degrees, about 30 minutes. Let stand 10 minutes before serving.

Savory Bread Pudding

IMG_0132
I am not very good at using all of an ingredient. I use what I need for the recipe then the rest goes bad before I can use it in another recipe. It is a horrible waste, not only of the ingredient, but of the money used to buy the ingredient. So I am always on the look out for recipes that are flexible enough to allow me to use up any left over ingredients I have in the fridge.

This savory bread pudding is extremely flexible as you can use any bread, fresh or stale, cheese or vegetable you have on hand.

Savory Bread Pudding


Ingredients
3 large eggs
1/2 cup milk
1/4 tsp salt
1/8 tsp pepper
Dried or fresh herbs, to taste
1 1/2 cups bread cubes
1 1/2 cups diced cooked vegetables
1 cup shredded cheddar cheese

Preheat oven to 350 degrees. Spray a 1 quart baking dish with non stick cooking spray. In a medium bowl, whisk eggs, milk and herbs, until well blended. Fold inn cubed bread, vegetables and 3/4 cup cheese. Pour into the prepared baking dish and top with remaining cheese. Bake for 35-45 minutes or until set.

Adapted from the Cabot Creamery COOP