Wednesday, July 30, 2014

Savory Meatballs



Due to numerous requests here is my newly developed meatball recipe.  We are loving this one!  Full of flavor and gluten free....so good!  I would love some feedback!

Savory Meatballs 

1 small to medium sweet onion
4-5 cloves garlic, peeled, cut in half
1 medium carrot, peeled, cut into several pieces
1 pound of organic grass fed ground beef or buffalo- either works
1 pound of organic ground turkey
1 sm can tomato paste
1 tablespoon organic molasses (this helps bind the mixture)
2 TBS Italian seasoning
1 cup oats
2 eggs
1 teaspoon fine sea salt
Olive oil, as needed

Instructions:

Preheat the oven to 350ºF.


Pulse onion, garlic, carrot in food processor until in is pureed
In a large mixing bowl, briefly stir together the ground beef and pork. Add in the processed onion, garlic and carrot mixture, tomato paste, molasses, Italian seasoning, oats, sea salt and pepper flakes. Mix gently to combine. Try not to over-mix (over-mixing makes a dense meatball). Your hands really are your best tool in making these.  If you have a raw meat aversion.....you may resort to letting your Kitchen Aid mixer do the job for you.

Form the meatball mixture into balls. You should end up with about medium 20-24 balls or 10-12 large meatballs

Brown the meatballs in a large skillet, using olive oil.
Transfer to baking dish for later use.

These can be covered with brown gravy.   Bake until they reach an internal temperature of 160 degrees.  Serve over rice.

Another dining option is transfer meatballs to crockpot about 3 hours prior to serving.  Cover with marinara sauce of choice.  Serve over a bed of fresh spinach or over pasta of choice.  Top with a sprinkling of cheese.  I prefer a freshly grated parmesean.  Enjoy!!

The man clan loved the marinara style as toasted meatball slider melts.  

Saturday, November 23, 2013

Pumpkin Cheesecake....Gluten free if you wish





This recipe makes 2 family size pies or 1 bakery spring-form huge impressive cheesecake.
I like the family pie plate sized cheesecakes, because I can keep one for the family and share one.
Or.....keep 2....or share 2....you get the idea.
I made this recipe for our annual Wellness Center Thanksgiving Luncheon....best reviews ever!  This is a keeper!!!

Crust:
1 1/4 cups of ginger snap cookie crumbs If baking for gluten free friends, I use gluten free cookies found at publix.  Also there are some great organic cookie options as well.  (give them a whirl in a food processor)
1/4 of sugar (optional)
4 tablespoons of melted butter

Cheesecake amazingness:
4 packages (8oz each) cream cheese (room temp and soft)
1 cup sugar (I use Zulka cane sugar.)
6 large eggs
3 Tablespoons oat flour or wheat flour (both have proven successful)
2 Tablespoons pumpkin pie spice
1/2 teaspoon salt
1 cup of canned pumpkin

 Preheat oven to 350. Bake these on the center rack.

Combine cookie crumbs in a bowl with butter and optional sugar. Press into 2 9" pie plates or onto the base of the spring-form pan.   Bake until golden around edges, 10-12 minutes

Beat cream cheese with electric mixer until smooth.  Add sugar.  Sprinkle the flour, spice  and salt into the creamy goodness.  Combine well.  Add pumpkin puree.  Mix just until smooth.  Add eggs.  Mix until they are well blended into the mixture.

Divide filling into 2 pie plates.  Or after placing the ring onto the spring form base pour onto crust base.  Smooth the top and place into oven.  Bake at 300 for about 30-40 minutes.  If baking large cheesecake, turn off oven and leave it in hot oven for an additional 2 hours.

Remove from oven and cool completely.  Cover with plastic wrap and chill completely before serving.






Tuesday, November 19, 2013

1.2.3. Cheesecake....Cheesecake simplified and always a fav!

1 cup of sugar (I have managed to decrease it to 1/2 cup)
2 (8oz) blocks of cream cheese
3 eggs

mix until creamy
pour into graham cracker crust, or I often make mini cheesecake bites with the crust being a gluten free ginger snap cookie or a vanilla wafer

Thursday, September 12, 2013

Cookin' Days

Loving this thing that has evolved!  Great recipes, great friend and...
Sorry for the poor photo quality here,but it is all I have left to show you for our cooking efforts of week 2!  Starting at the lower left corner, Vita Top Muffins Chocolate Chip Muffins, Meatballs, Whole Wheat Buttermilk Biscuits, Oatmeal Waffles, Almond Cookies,  Mock Organic CornDogs

Week 4: Bean and Beef Empanadas, Cheescake minis with a ginger snap crust, dozen egg and sausage crustless quiche, German Puff Pancake, Organic Whole Wheat Naan flat bread, Mock Corndogs (wrapped with biscuit dough...full coverage and spiral wrapped....the man clan prefers the spiral wrapped.)
sweet fellowship 
and sweet rewards for our labor!  

After posting links to the above lists, I see that several recipes need to be posted!  Will be working on it and will also plan to get better photos before everyone eats.....If there are specific recipes you may be interested in making, Text or email me your request or feel free to request that I post it first...

Thursday, September 5, 2013

Lunch Box Trays

Am doing what I can to offer fruit, veggies, rotate grains, and not fall into the prepackaged, highly processed lunch food rut.  100 Days of Real Food has been absolutely inspirational as well as highly informational!  Once one starts doing the research to know what they are consuming and feeding their family, it is impossible to be indifferent.  For me it has become an issue of conscience, which has greatly impacted my health and the health of my man clan.
There is no denying that in this culture of highly processed foods and beverages we all need ideas to get beyond the sandwich and chips!  I did not get to this place overnight.  This is doable with a day of prep work.  Get those fruits and veggies washed and cut, a batch of muffins baked. Choose supper options like homemade deep dish pizza or chili that will transport well to school the next day. You can do this.

 If your children "don't like" anything that is not processed....start introducing fruits and veggies at home and remove the processed foods as home snacking options. I also sat down at the computer with my guys and looked through lunch ideas on PINTREST.  We made out a list of fruits, veggies, baked goods, entrees, snack treats.....it was a brainstorming session.

 I find that the trays shown here (purchased at Walmart, BPA free) work well, but only if you can find a lunch box they are able to fit in flatly. The lunchbox available at the above link has made these trays work well and other items still fit in the lunchbox easily.

Homemade flat bread (Naan) with pizza toppings to make a pizza-"lunchable"
Fresh veggies, granola bar, banana milkshake and a muffin as well.
Nitrite free hot dog
blueberries, strawberries
kids Cliff bar,
celery bites
cherry tomatoes
Snow Peas, Carrots
Hummus
Raspberries
Blueberries
Cheese
(Just snack)
chocolate chip energy bites
Hormel Natural Ham and cheese
gluten free crackers
PB Rice Crispy Treat
Blueberry Muffin
carrots and cherry tomatoes
honeydew and strawberries





Deep dish pizza
baby carrots
PB Rice Crispy Treat
Gluten Free Crackers
WW Chocolate Chip Cookie





Thursday, February 7, 2013



 So thankful for another opportunity to demonstrate healthy cooking with the Wiregrass viewers!  Oscar and Devon make the experience extra special and welcoming; extending an invitation for the man clan guys to make occasional appearances with me on the set.  


     This week was my chance to share some sweet and healthy valentines options!  Jackson got to go with me to share with the viewers his sports themed "guy" valentines (and give me a hand in the kitchen).  A free printable for his valentines can be found on the family blog.




WTVY Valentine Menu
 
Fruit and Chocolate Fondue

served with Chai Spiced Tea


I love recipes that can be deconstructed and can be mulitpurposed.
The chocolate in the candy recipe is also what we used for the fondue as well as the syrup drizzled over the strawberry crepes. It is a lovely clean chocolate recipe comprised of equal portions (1/4 cup) of only four ingredients: coconut oil, butter, honey and cocoa powder.  Absolutely satisfying and delicious....without the guilt.  



The fruit used was honeydew, cantaloupe, pineapple and strawberries.  Just for fun and in keeping with the Valentine's Day theme, the melon was cut with heart shaped cutters.  All the fruit was skewered and placed in a vase to make fruit bouquets.  Jackson and Oscar enjoyed the fruit!  This momma is happy to see fruits and veggies enjoyed.. 

The original crepe recipe came from the Garland House cookbook.  My quest for making my recipes guilt-free led me to making our crepes with 100% oat flour.  
My demonstration crepes were filled with cheesecake and strawberries and garnished with chocolate syrup...sorry to say I did not get a picture of the crepes....they were very pretty!  
For the record, crepes get a bad rap as being chic food....crepes can be filled with anything of your choosing....sausage and egg, simple jam, or pure maple syrup.  Crepes can be savory or sweet....a crepe is what you make of it!!!  


Enjoy, folks and Happy Valentine's Day.  Remember to hug those special loved ones in your life and every now and then cook something yummy for them!