Annemieke’s Dutch Meatballs

My lovely friend Annemieke is Dutch, and when Alice was born she made us these amazing Dutch meatballs! I’ve been craving them ever since, and yesterday my Christmas wish came true and Mieke gave me a Dutch seasoning packet and the recipe to her famous meatballs. You’ve got to try these. Delicious!! You DO have to buy the dutch seasonings online. I’m sure you could make your own, but I used the pack that Mieke gave me. You can purchase the same one here.

Picture Credit: Alice lovin’ her meatball!

Ingredients:

1 Cup Bread Crumbs (don’t do progresso, just plain simple bread crumbs like panko)
1 egg
1-2 tbsp ketchup
1 stick butter
1 lb ground turkey or beef
1 seasoning packet (salt, corriander, pepper, ginger, mace, nutmeg, cardamon, chile, majoram)

Directions:

Mix breadcrumbs and seasoning packet together. Beat egg with ketchup. Mix all ingredients with meat and make 4-6 large meatballs. Heat butter on medium heat until melted. Place meatballs in pan. Sear for 4 minutes on top, then 4 minutes on bottom. Turn heat to medium low and cook for 15 minutes until cooked through.

Served with potatoes or over rice.

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Picture Step by Step Chicken Soup Tutorial

Here is a step by step picture tutorial on how to make your own nourishing chicken soup.  In our house, we use quinoa instead of noodles, but Chicken Quinoa Soup just doesn’t have the same ring to it ask Chicken Noodle Soup!  So, if you prefer noodles, go ahead and skip the quinoa prep parts, but I do highly recommend you try it with quinoa instead because of the wonderful nutritious value of this super grain.

Do youself a favor when you make this – make it BIG so that you have some to freeze for the future, when you are feeling under the weather, and you need a quick hardy soup on hand.  I always feel infinitely happier when I know there is frozen soup in my freezer!!

And forgive the quality of my pictures.  I’m not going for a food blog award here.  These are iPhone photos taken in my small messy kitchen with poor lighting.  It’s real life folks.  Real life.

And onward to the soup!!

Step 1: Peel and chop half an onion.  Ignore the Safeway receipt.  

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Step 2: Sauté chopped onion with a few pats of butter in a stock pot or dutch oven.

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Step 3: Peel and mince a few cloves of garlic, add to the sautéing onions


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Step 4: Toast 1 cup of quinoa in a saucepan for about 6 minutes. Just quinoa in the pan, nothing else. You will know it’s done toasting when you can smell it. Don’t let it go too long or it will burn. If you need to, put a timer on it!


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Step 5: Chop several stalks of celery

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Step 6: Add chopped carrots. These are extra carrots and green beans that I had over the summer, so I chopped them up and tossed in a freezer bag. Perfect and easy to put in soups when you are short on time! I put them in the soup completely frozen. Freezing pre-chopped veggies is amazing and so helpful.  How did I just learn about it?  Life changing!!


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Step 7: Add herbs. Here I am using fresh parsley. If you have it, great. If you don’t, no worries. Allow veggies to cook until softened.  Also add some salt.


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Step 8: By this time, you should smell your quinoa toasting up nicely. Measure 1 3/4 cups water, preferably boiling hot, but it’s ok if it’s not.

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Step 9: Add the water to your quinoa

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Step 10: Add a tbsp of olive oil to the pot with the water and quinoa. I don’t measure, just a quick pour.

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Step 11: Add a tsp of salt to the quinoa. 

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Step 12:  Bring quinoa to a boil, then down to low and simmer for 20 minutes.

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Step 13:  Revisit your veggies.  Add spices.  These are my favorite cast of characters.  Just a pinch or two of the turmeric will give a nice flavor.  I like to be generous with the garlic salt and other seasonings.  Other yummies to add are dried onion, onion salt, thyme.

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Step 14:  Add your cooked chopped chicken.  Stir to get them covered with the flavors and cook for a minute.  This is where already cooked chicken from the freezer comes in very handy – preferably if you made a roast chicken and shredded the extra meat!  Also another great way to save $, one whole chicken can make several meals if you roast it, then shred it, make broth, and soup.  Our family of 5 can use one 4 lb chicken for 3 meals.  You rock, roast chicken! 

(here it is out of the fridge)

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(then chopped and in the soup!)

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Step 15:  Add your homemade chicken broth until the veggies are completely covered, and then some.  Yes, homemade broth.  It’s where all the nutrients and healing “powers” of the soup come from.  Store bought broth does not have the same nutritional qualities.  But if you are pressed, store bought is OK.  Just promise me next time you’ll do homemade, ok?  

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Step 16:  Bring to a boil.

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Step 17:  Once your quinoa is done, it should look like this.  Add to your soup.  I like to add all of it.  I think it makes a hearty soup and keeps you full longer.  Of course, if you are doing noodles instead, add the cooked noodles now.

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Step 18: Check your flavors.  Taste, adjust, taste taste, adjust more!!  I always end up adding more salt and seasonings.  Just use a clean spoon for every taste.   🙂  And voila!  Your soup is done!  Super healthy, warms up up inside (which helps fight germs, too!), veggies, bone broth gelatinous goodness to keep your immunity up, and all the delights of the complete protein, high calcium, magnesium, and iron of the lovely hardy gain quinoa.  Eat!  Enjoy!  (remember to stir well when serving because the quinoa is heavy and sinks to the bottom).

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Maren’s Dinner in a Squash

 

 

My neighbor and friend Maren gave me this cool idea of cooking dinner in a squash! I peeked in her oven while she was baking it – being the weirdly food obsessed person I am – it smelled so yummy and looked creative! The idea mulled around in the back of my mind for quite awhile …. then I was super lucky to get added to a recipe email thread, where Jessie from Bites asked her cooking friends to reply all with their fav recipes. One of them was stuffed squash – Perfect! I took some from Maren’s recipe and also from the email thread. Then Andrew found this great step by step on how to cook dinner in a squash. The final product was delicious! We used italian pork sausage, apples, bell peppers, onions, kale … super yum. I can’t wait to make it again.

What You Need

Ingredients
1 winter squash, like acorn, kabocha, red kuri, sweet dumpling, delicata, spaghetti or any other grapefruit-sized (or slightly larger) squash
2 to 3 cups of filling

General amounts for filling — to equal 2 to 3 cups total:
1/2 to 1 cup protein — sausage, chicken, pork, tempeh, or baked tofu
1 to 2 cups veggies — onions, mushrooms, zucchini, peppers, greens
1/2 cup cooked grains and/or nuts — barley, quinoa, millet, farro, rice, walnuts, almonds, pecans
1/2 to 1 cup shredded cheese
1 to 3 teaspoons herbs or spices (we used a pinch of cinnamon, trader joes 21 seasoning salute, garlic salt)

Instructions

  1. Prepare the squash for roasting: Preheat the oven to 375°F with a rack in the lower-middle position. Slice the squash in half from stem to root and scoop out the seeds.
  2. Transfer the squash to a baking dish: Place the squash halves cut-side-down in a baking dish and pour in enough hot water to fill the pan by about 1/4 inch. Cover the dish loosely with foil and place the dish in the oven.
  3. Roast the squash: Roast the squash until very soft and tender when poked with a fork or paring knife, 30 to 50 minutes. Exact roasting time will depend on the size and variety of your squash.
  4. Prepare the filling: While the squash is roasting, prepare the filling. Depending on the size of your squash, 2 to 3 cups of combined ingredients is usually sufficient. You can combine leftovers from other meals (cooked chicken, roasted vegetables, etc.) or you can prepare a fresh filling. Cook any raw meats and raw vegetables and combine all the ingredients in a bowl. Taste and adjust the spices, salt, and pepper to your liking.
  5. Stuff the squash halves: Flip the cooked squash halves so they form bowls. Rub the inside with a little olive oil and sprinkle with salt and pepper. Divide the filling between the halves — it’s fine to really stuff the wells and also to mound the filling on top.
  6. Bake the stuffed squash halves until bubbly: Re-cover the pan with the foil and bake the halves for another 15 to 20 minutes until both are hot and bubbly. Top with extra cheese and serve immediately.

Whole Chicken in a Crock Pot

 

 

I just discovered this incredibly easy way to prepare a whole chicken! Seriously, no prep AT ALL! Love it. The chicken is tender and great for shredding into tacos, soups, salads, etc.

4 lb Whole Chicken

Salt Chicken

Place in crockpot, add in lemons and garlic if you have it – if not, no problem!

Cook on High for 3 hours. If 5 lb bird, cook 3.5 hrs.

Allow chicken to rest 10 minutes before cutting into it. The skin will not be crisp like a roasted chicken, but the meat will be moist and tender!

Don’t forget to use that chicken later for homemade chicken broth!!

Pumpkin Chili

A delicious fall dish – lovely combo of flavors! I was able to do a bit of freezer clean out too! I don’t remember who told me about chopping up extra summer veggies (like the abundance of bell peppers we had this year) and freezing them – but whoever did is a lifesaver! Didn’t need to chop up a single veggie for this dish – all was pre-chopped in my freezer and ready to go. Same with the precooked frozen beans! So so easy and cheap. Love things like that!

Because I made this without going to the grocery store first, I made adjustments as you will see. Originally thought I would be halving the recipe because I didn’t have 2 lbs of meat, but I think in hindsight I could have used the full amount of pumpkin and pumpkin spices and it would have been just fine! However if you are nervous about the idea of the pumpkin flavor, you can keep it in half like I did and it will taste more like a traditional chili.

Thanks to Jessie at Bites for this fun fall dish!

2 pounds ground beef (I used 1.3 lbs)
1 large onion, diced
1 green bell pepper, diced (Used a medley of colored peppers)
2 (15 ounce) cans black beans, drained (instead 2 cups black beans, 2 pinto)
1 (46 fluid ounce) can tomato juice (Didn’t have much of this, subbed in a cup or two of chicken broth, added a small can of v8)
1 (28 ounce) can peeled and diced tomatoes with juice
1 15 oz. can canned pumpkin puree (I used half although I wish I had used more)
1 T. pumpkin pie spice (also used half since my pumpkin use was half, but could have done more)
1/4 cup chili powder (taste your chili first before you add in the chili powder, you might prefer more or less)
2 t. cumin (used half)
2 T. white sugar (did not use sugar, instead a small spoonful of honey)

In a large pot over medium heat, cook beef until brown; drain. Stir in onion and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder and sugar. Simmer 1 hour.

Asian Beef Lettuce Wraps

 

 

My chef like friend Kassidy passed along this website and recipe and we LOVED it! Plus this was an easy one to throw together and make modifications where needed. I didn’t have mushrooms or broccoli slow, so I did grated carrots and zucchini instead. And we wrapped ours in big cabbage leaves instead of lettuce. Instead of coconut aminos I used organic soy sauce. The flavor was wonderful! I added a bit of brown rice for the kids.

Ingredients:

  • 1 lb of ground meat (I used grass fed ground beef)
  • 1 lb of thinly sliced mushrooms (I used cremini)
  • 1 small onion, roughly chopped
  • 2 tablespoons of lard
  • 3 cloves of garlic, minced
  • 1-2 cups of broccoli slaw (I use the organic slaw from Trader Joe’s)
  • ½ cup of shredded carrots (I use the ones from Trader Joe’s)
  • 2 scallions, thinly sliced
  • a handful of cilantro, coarsely chopped
  • 1-2 tablespoons of fish sauce
  • 1-2 tablespoons of apple cider vinegar
  • 1-2 tablespoons of coconut aminos
  • Kosher salt and freshly ground black pepper

Directions:

Chop in a food processor onions until super fine, sautee in large pan with pat of butter. Cook until translucent. Add mushrroms, cook until softened. Add garlic, cook for 1 more minute.

Add ground beef, mixing and cooking until all chunks are broken and beef is cooked with no more pink. Season with salt and pepper.

Add in equal amounts the soy sauce (coconut aminos), fish sauce, and apple cider vinegar

Add carrots and broccoli slaw. Cook and stir until softened.

Add green onions and cilantro, mix, and serve in lettuce leaves!

Apple Parsley Salad Dressing

 

 

Tasty!  This was easy to put together too – perfect on any salad.

Ingredients:
1 medium green apple, seeded and quartered
1 Tbs. agave nectar (optional) – I used 1/2 tbsp honey
2 Tbs. apple cider vinegar
1 scallion, coarsely chopped
¼ cup parsley
sea salt and pepper to taste
2 Tbs. water
½ cup olive oil

Directions:

1. Add all the ingredients, except the olive oil, to a blender and blend until finely chopped and well combined

2. Continue blending and add the oil in a slow stream, scraping as needed to create a smooth emulsion.

Kassidy’s Tropical Chocolate Chip Cookies

My friend Kassidy made these cookies for me once – I was hooked! A delicious alternative to regular cookies. These are great because they are vegan, plus gluten & dairy free!

 

Update:  I increased the almond flour by 1/4 cup and added a scoop of pureed pumpkin.  Cookies were much more “cookie” like, meaning they held their shape better and consistency was good!  Pumpkin flavor was very slight and almost unnoticeable.

2 1/2 cups almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1/2 cup coconut oil, melted
1/2 agave nectar (I use a bit less honey)
1 tbsp vanilla extract
1/2 cup chopped dark chocolate (73% cacao or higher)
1/2 cup chopped toasted nuts (walnuts, cashews, macadamia)
1/2 cup unsweetened shredded coconut, toasted

Directions:

Preheat over to 350. Line 2 baking sheets with parchment paper.

In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, combine coconut oil, honey, and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Fold in the chocolate, nuts, and coconut.

Spoon the dough 1 tbsp at a time onto the prepared baking sheets, pressing down with the palm of your hand to flatten, leaving 2 inches between each cookie.

Bake for 7-10 minutes, until lightly golden. Let the cookies cool on the baking sheet for 20 minutes, then serve warm.

Sautéed Kale and Swiss Chard

 

 

CSA Confession: The lovely bunches of lush kale and swiss chard that come in my big csa bag every Friday afternoon … the same ones I oooh and aw about when I put them in the fridge … those are the same ones that I often toss the next week because they are last on my list of things to make for dinner. The leeks, broccoli, spinach – those all get used up in a flash but the nutrient packed kale and chard … they sadly wilt away. UNTIL NOW PEOPLE. UNTIL NOW. Andrew made this amazing sautéed kale and chard dish tonight and everyone, right down to wee miss Alice, ate it up like it was candy. Ok, maybe not candy. But you get my drift. From now on, the chard and kale will be the first eaten – promise!

Don’t let it cook too long, better to have a little crunch to it than too soft!

INGREDIENTS

  • 1/4 cup extra-virgin olive oil
  • 3 cloves garlic, peeled and sliced
  • 1 large bunch kale, stemmed, with leaves coarsely chopped
  • 1/2 cup vegetable stock, white wine or water (we used chicken broth)
  • Kosher salt, freshly ground black pepper and red-pepper flakes to taste
  • 2 tablespoons red-wine vinegar

PREPARATION

1. Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft.2. Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add vinegar and toss to combine.

Gluten Free “Paleo” Pumpkin Bread

Fall is in the air! Ok, no, it’s not. Here in the San Francisco bay area, fall is about 2 months away. But we can pretend! I harvested my butternut squash from my garden a few days ago (woohoo!), roasted it, and decided to cook up some fall. This is a fun recipe from Elana’s Pantry because the sugar content is low and there is no refined flours. Gluten and Dairy free!  I found this bread to be light and fluffy – unusual to find for almond flour baking.

Instead of stevia, I used a bit more honey. You don’t need to use a food processor if you don’t have one.  I just mixed by hand!  Cook in a mini loaf pan if you want the bread to form a “loaf” like shape.

Picture Credit thanks to Elana’s Pantry

Pumpkin Bread

  1. In a food processor combine almond flour, salt, baking soda and spices
  2. Add pumpkin, honey, stevia and eggs and pulse for 2 minutes
  3. Scoop batter into a mini loaf pan
  4. Bake at 350° for 35-45 minutes
  5. Cool for 1 hour
  6. Serve