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.
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.
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.
Can you believe there are only 3 more weeks until Thanksgiving?! I work in retail and am so not ready for the craziness that comes with that. I am ready, however, to make a wonderful Thanksgiving dinner for me and a couple of my co-workers.
Pie probably isn’t the first thing you think of when you think of cranberries but it should be. Cranberries make a wonderful filling for a non traditional Thanksgiving pie.
Usually, cranberries are paired with another fruit like apples or pears to help tame the cranberries tartness. Not this pie. This pie has straight up pucker power but not in a bad way. I think cranberry pie is a nice contrast to the other sweet, sweet desserts, like pecan pie and pumpkin pie, on our tables at Thanksgiving.
Preheat the oven to 375 degrees. Put cranberries, sugar, cornstarch, nutmeg, salt and walnuts in a medium bowl. Mix well with a spoon and set aside. Divide the dough for the crust into 2 pieces, on slightly bigger than the other. Roll out the smaller piece of dough and place the dough in the pan. Dot the top of the cranberries with butter cut into small pieces. Roll out the remaining dough so it is slightly bigger than the pan. Carefully lay the dough over the filling and crimp the edges closed. Cut a few vents into the crust. Seperate the egg white from the yolk. Gently beat the white with a fork. Brush the white onto the crust and sprinkle a 1-2 teaspoons of sugar over the top. Bake on the middle rack of the oven until the crust is golden, about 40 minutes.
I was going to post this recipe on Sunday as a celebration of being on vacation for the next nine days but all I have done for the first 2 days of my vacation is sleep. Don’t feel bad for me, I don’t sleep well most nights so if I sleep all day it is because I need it. Also don’t feel bad for me because I still have 7 days of vacation left.
Preheat the oven to 350 degrees. Spray a 5 x 2 inch loaf pan with non stick cooking spray. In a small bowl, combine flour, sugar, baking powder, and salt. Mix well. In an other small bowl, combine the milk, orange juice, cooled butter, oil, orange zest, cranberries and nuts, if using. Combine the wet ingredients with the dry ingredients. Stir to combine until just moistened. Scrape batter into the prepared pan. Bake for 30 -40 minutes or until a toothpick inserted in the center comes out clean.
It just wouldn’t be the Holiday season if I didn’t post a few cranberry recipes. This year I am going with a condiment theme. Earlier this week I posted a savory recipe for cranberry mustard. Today I am going with a sweet application and giving you a recipe for cranberry butter. This isn’t cranberry sauce mixed with a stick of butter. It is a combination of cranberries and maple syrup that is cooked low and slow then pureed to a smooth, concentrated, sweet and tangy spread.
I use this spread on toast, in yogurt, on ice cream, on waffles and pancakes, in a lovely salad dressing and on a spoon while standing in front of the fridge. It is just that good. Head on over to Christina Lanes’ awesome blog, Dessert for Two for the recipe.
Note: I cut the recipe in half and got 4 four ounce jars of cranberry butter.
I am obsessed with cranberry mustard and it is all Subway’s fault! I was going about my life, blissfully unaware that such a thing as cranberry mustard existed. Then one day I innocently tried Subway’s Autumn carved turkey sandwich with cranberry mustard sauce. Now I want cranberry mustard on everything, sandwiches, snacks, chicken, pork, EVERYTHING! I know Subway’s evil ways though. Eventually, the autumn carved turkey sandwich with cranberry mustard will disappear because it is a “seasonal” thing. When it goes I will be left with an unfulfilled craving for cranberry mustard. Guess, I better learn how to make it myself.
This recipe makes a small amount of mustard. It is easily doubled. Ingredients
1 cup cranberries
2 TBS honey
2 TBS water
1 tsp – 1 TBS Dijon mustard
In a small saucepan, combine the cranberries, honey and water. Bring the mixture to a boil, reduce heat and simmer 10 minutes or until the berries start to pop. if you have an immersion blender use it to puree the fruit. If you don’t have one, use a fork to mash the berries.