Spaghetti & Meatballs

Oh-so-good. David hails it as my best spaghetti ever! On a practical note: this one takes some time, but it's worth it. If you typically don't really enjoy taking time in the kitchen, don't make this on an average weeknight, save it for when you have some time on your hands. On the other hand, if you love making things from scratch, go out and buy these ingredients immediately.

Spaghetti & Meatballs
an adaptation of a Pioneer Woman recipe

Meatballs:
1 lb. lean ground meat (I prefer turkey)
2 cloves garlic, minced
1/2 c. Italian breadcrumbs
2 large eggs
1/2 c. grated parmesan cheese
1/8 c. dried parsley
1/8 tsp. salt
Several tbsp. olive oil (to cook meatballs in)

Sauce:
1/2 onion, diced
2 cloves garlic, minced
A pinch of red pepper flakes
1 28-oz. can whole tomatoes (if you really like chunks, if not, go for petite diced)
1 28-oz. can crushed tomatoes
1/3 c. white wine (optional)
1/4 tsp. salt
1/2 tsp. sugar
1/4 c. parsley, minced (or dried)
1 lb. spaghetti, cooked

To make the meatballs, combine meat, garlic, breadcrumbs, parmesan, eggs, salt and parsley in a mixing bowl and mix thoroughly. Roll into 16 1 1/2-inch balls and place on a cookie sheet. Place in freezer for 5-10 minutes to firm up.
To brown the meatballs, heat olive oil in a large pot (what you will eventually cook the sauce in) over medium-high heat. Add meatballs 8 at a time, turning to brown. Remove and drain on a paper towel after each batch. Set meatballs aside. (Meatballs won't be cooked all the way through - they will finish cooking in the sauce, just try to brown the outsides.)
In the same pot (don't empty out the leftover meatball goodness left inside!), add the onions, garlic and a pinch of red pepper flakes and cook for a few minutes, or until onions are translucent. Pour in tomatoes and wine. Add salt, pepper, sugar and parsley. Stir to combine. Add meatballs to pot and stir gently. Reduce heat to a simmer and cook for 30 minutes, stirring very gently a couple of times during the simmer.
Serve over spaghetti. Sprinkle with extra parmesan. Serves 4 (probably with leftovers).

Chocolate Stout Cupcakes with Buttercream Icing

Ok, I can't say that this one is good FOR you, but it is definitely delicious. It might be better for the soul than the body. The cupcakes aren't overly sweet, and you can definitely taste the stout, but the buttercream is deliciously sweet and REALLY rich. It's a great combo.

Chocolate Stout Cupcakes with Buttercream Icing
Cupcakes by Bon Appetit (discovered by Julie Lindbergh); Icing a combination of Martha Stewart recipes

Cupcakes:
1/2 c. stout (Guiness)
1 stick unsalted butter
1/3 c. cocoa powder
1 c. all-purpose flour
1 c. sugar
3/4 tsp. baking soda
1/3 tsp. salt
1 large egg
1/3 c. sour cream

Preheat oven to 350. Bring stout and butter to a simmer in a small sauce pan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda and salt in a medium bowl to blend. In a large bowl, beat eggs and sour cream together. Add the stout mixture and beat just to combine. Add flour mixture and beat briefly on slow speed just to combine.
Spoon batter into a large muffin tin filled with paper liners. Bake for 15 minutes. Allow them to cool completely before icing if you want the icing to stay on the cupcakes. If you don't care, eat them warm with the icing - it's delicious. Makes about a dozen cupcakes.

Icing:
2/3 c. sugar
3 large egg whites
2 sticks unsalted butter, softened and cut into tablespoons

In a heatproof bowl, set over (not in) a pan of simmering water. Whisk together egg whites and sugar until teh sugar dissolves (takes several minutes, but whisk sporadically throughout). Pour mixture into a stand mixer and beta for 15 minutes (until stiff peaks form). Reduce mixer speed to medium-low and gradually add butter, beating until fully incorporated (3-5 min).

If you haven't made buttercream icing before, be forewarned that it is VERY hard to get to spread well. It has to be exactly the right temperature, and won't stay combined for long (it will start to separate). If the icing gets too cold, it will clump as you would expect butter to do. So, ice immediately before serving. It's delicious and totally worth the hassle, but will probably work best for low-key events/guests. If you need a more fool-proof recipe, try looking up a buttercream recipe that involves confectioners sugar and butter.

Shepherd's Pie

This is one of Mom's recipes. Nothing says comfort food to me like this recipe, but really, its' quite good for you. Tons of veggies and some meat! Can't beat that! Make this recipe your own by topping it with your own favorite mashed potatoes recipe (I never write mine down - it's just whatever we've got in the fridge).

Mom's Shepherd's Pie

1 lb. lean ground meat (I like turkey)
1 small onion, chopped
1 8oz. bag frozen peas and carrots
1 can of chicken broth
3ish tbsp. flour
1 egg
1 lb. mashed potatoes (bought or homemade)
1 tsp. salt
1 tsp. pepper
1/2 c. cheese (optional)

Preheat oven to 350.

Meat/Veggie Part
Start browning the meat and add in the onions once the meat is half-way cooked. Once the meat and onions are thoroughly cooked, assess whether or not it's worth draining off the residual liquid and do so. Add 1/2 the can of chicken broth and some flour, 1/2 tsp. of salt and 1/2 tsp. pepper. Make sure the flour doesn't lump as you mix it in. Add in the frozen veggies. Pour in the rest of the chicken broth. You know you need more flour if your mixture is runny, but you know that the mixture will thicken up as you cook it. All ingredients should be well coated with teh flour/broth mixture, and there should be some extra in the bottom of the pan. The consistency of the flour/broth mixture should be thicker than water, but runnier than gravy. It'll kind of look like a stew. Make sure the veggies get to be heated through.

Potato Part
Either thaw or make your mashed potatoes as you usually would. After cooked, mix in an egg. Try to temper adding the egg so that the hot potatoes don't cook it. Mix in 1/2 tsp. salt and 1/2 tsp. pepper in addition to what you usually add.

Combining
Grease a 9x13 baking dish. Add in the meat/veggie mixture. Spoon and smooth the potato mixture on top. Bake at 350 for 25 minutes. Sprinkle with cheese. Bake for 5 more minutes. Let cool for at least 10 minutes or be prepared to burn your mouth.

Summer Lunch

Yes, the middle of winter is an odd time to post a summer lunch... but, if you're like me, sometimes on those cold, dreary days, I need reminders of warmer days. So, flip on a Corona commercial, plug in the space heater and let your mind drift to tropical times.

Summer Lunch
Recipe inspired by Joyce Sloop

1 cucumber, diced
1 tomato, diced
1/4-1/2 sweet onion, diced
1 tsp. dill
3 oz. crumbled goat cheese (or feta if you please)
1 tsp. coarse salt

Combine all ingredients and serve. Serves 2 - if you want a big lunch (keep in mind that you'll probably need to eat a little more than you're used to if you usually eat meat-y lunches - veggies will hold you over til dinner, but you definitely need to load up on them). :)

Be forewarned: There is just something about fresh tomatoes and refrigerators that don't mix. If storing in the fridge is a must, reserve the cheese until you're ready to eat it. Don't let that cheese sit in there with the acidic tomatoes, it doesn't end well. The tomatoes will do alright until about Day 4 in the fridge. If you make a bunch of this, and keep the cheese out until the last minute (which is a must) the tomatoes will be fine until about Day 4. So, it's definitely a good recipe, just make sure you can eat it within 2-3 days.
Side Note: If you're having a salty craving, you can make an Asian version. Delete the dill and goat cheese and drizzle the rest with soy sauce and rice vinegar. Mmmmm! The crunchy/salty/vinegary-ness will usually hold off my salt-and-vinegar chips cravings for a few days.

Brussels Sprouts

Weird post, I know. But, I feel like this veggie gets bad press. It's pretty delicious! I mean, who doesn't love a tiny cabbage? It's makes a great side dish, but if you're having company, I would check to make sure they don't have any childhood baggage related to this vegetable first.

Basic Brussels Sprouts
by Lori Lewis

1 lb. brussels sprouts, stems chopped off and sprouts cut in half
1 clove garlic, minced
1/4 c. olive oil
1 can low sodium chicken broth

Heat olive oil in a skillet and add Brussels sprouts and garlic. Saute until Brussels sprouts turn a slightly more vivid green. Add chicken broth to the pan and simmer until Brussels sprouts reach desired tenderness (I like mine with a little crunch left in them). Serves 3-4.

This is them hanging out in the chicken broth after having been sauteed.

Squash-Topped Cottage Pie

I know what you're thinking. "Squash-Topped? Are you serious? Is that supposed to entice me?" Two responses:
1. I know, it sounds weird, but it's delicious. Even the husband thinks so, and that's saying something! I think it actually tastes a lot more like sweet potatoes than squash. Try it and see!
2. Don't worry. There's cheese involved.

Squash-Topped Cottage Pie
Adapted from an Eating Well recipe by Beth Turner

1 lb. ground round
1/2 c. chopped onion
1 tbsp. tomato paste
2 tbsp. flour
1 c. beef broth
6 oz. (or about 6 c.) fresh spinach, chopped
dash of salt
dash of garlic powder
2 12-oz. packages of frozen winter squash puree, thawed
1/3 c. parmesan cheese, shredded or grated

Position top rack in upper third of oven and preheat broiler. In a large skillet saute the onion and beef until the onion is tender, add tomato paste and flour. Continue to stir until beef is browned. Add beef broth, stirring to scrape up tiny bits. Bring to a boil and cook until the broth is the consistency of gravy. Stir in spinach and about 1/4 tsp. of salt and garlic powder. After you stir in the spinach and remove from heat. Pour into a greased 9" x 13" dish.
Place squash in a sieve and press on it to extract liquid (you can squeeze it in a dish towel if you need to). Top meat mixture with pureed winter squash. Broil for about 10 min. or less, sprinkle with cheese and broil until cheese is melted and slightly browned. (about 3 min). Serves 6.

Tips:
-I forgot the tomato paste and lived to tell about it.
-I'm becoming more and more inclined to never use garlic salt or garlic powder and always use fresh minced garlic. I can never add the right amount of the dried stuff, so I like to go with the fresh. If you prefer that, just add the fresh stuff when you cook the beef and onion.
-1 beef bouillon cube + 1 c. water = 1 c. beef broth... I'm just throwing that out there. Worked for me.
-If you're up for a some extra work (or if your grocer doesn't stock winter squash puree), you can buy a winter squash whole, cut it in half, scrape out seeds, place cut-side-down on a foil-covered jelly-roll pan and bake at 350 for 45-60 min. Let cool for a couple of minutes, then scrape out the squash and puree in a food processor. If you don't have a food processor, I bet you could just blend it with a mixer for a few minutes and achieve a puree-like consistency (after baking for so long, it's very tender). It sounds complicated, but the worst part is really babysitting the thing for 45-60 min. The rest is NOT hard at all. The squash scrapes out very easily. Ohh, and break out the big-daddy knife to cut that sucker in half. They're dense!

Here's a shot of the side of my casserole dish. The cheese is the white/brown, the squash puree is yellow, and you can barely see the spinach/meat mixture poking through on the side. So warm. So bubbly. So good.

Also, in case you didn't know. This is a winter squash. Is it the same as an acorn squash? I mean, it kind of looks like a giant acorn?

Breakfast of Champions

I rotate between 3 or 4 different breakfasts depending on the seasons and my need for more dairy in my life (I always have this need). So, here's the latest in the rotation:

Simple Breakfast #1
1/2 c. 2% plain Greek yogurt
1 tbsp. honey
A palm full of your favorite granola

Directions? Eat. But, a word to the wise: If you have a hard time with plain yogurt, you will want to mix the honey and yogurt WELL, and then top with granola. If you're used to plain yogurt, and know what you're doing, you can try not mixing, so that you can taste the sour/bitter yogurt and then let the honey quench the objectionable taste. I love Weird. I know. Also, you may be asking, "What the heck is the deal with "Greek" yogurt?" Well, it's creamier than plain yogurt. I think they strain more liquid out of it than they would "normal" yogurt. The creaminess makes it far superior in my opinion. Give it a shot!

Doesn't it just look delicious? MMMMM! Can't wait til tomorrow morning.