Dessert, Appetizer and Snacks

Blueberry Walnut Energy Balls
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Blueberry Walnut Energy Balls

Lyn likes these and I like Lyn so I gladly make them when requested. It always takes me for ever to fine the recipe, in fact she had to find it again so I decided to put on the site. This really takes no time at all. The original is from Eating Well magazine.

Ingredients

3/4 cup walnuts

1/2 cup pitted dates

1/4 cup dried blueberries

3/4 cup old fashion oats

2 TBS pure maple syrup

1 Teaspoon grated lemon zest

1 Teaspoon lemon Juice

How

Add walnuts, dates and blueberries to a food processor and process until chopped and combined – 7-10 seconds or pulses

Add Oats, maple syrup and lemon juice. Continue processing until a smooth, thick past forms 20-630 seconds.

Transfer the past to a small bowl: add lemon zest and mix to combine.

With your hands , form and roll the mixture into 18 small balls.

Will keep in airtight container in frig u[ to 2 weeks.

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Todd’s Winter Squash
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Todd’s Winter Squash

I’m taking a class at the senior center called Mindful Steps, we start of with some meditation and then walk when the winter weather is to cold or the path has not been plowed we do laps around the inside of the building and exercise in between each lap. Anyway my friend Todd brought in some of the squash bars he talked about last week and they were really good, no great! He used butternut squash on this batch.

Todd wanted to give credit where credit is due.
Other things I’ve been making
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Other things I’ve been making

  • Quick stir fry
  • Green apple and butternut squash soup
  • Salads of all kinds
  • another quick stir fry
  • Butternut Squash and black bean burrito
  • sliders
  • TDay Turkey
  • oven made bear but chicken
  • herb rubbed flank steak
  • Roasted veggies
  • Oat flour pancakes
  • Chicken thighs
  • Pork chopped
  • pasta
  • Chicken cutlets air fried
  • Quck chicken parm
  • Brisket
  • Homemade pizza
  • redonion relish
  • Pork roast
  • cupcakestuffed meatloaf
  • Tomatoe basil soup
  • cast iron roasted chicken
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Much Simpler menu this year, only Lyn and Me.

Normally we host about 20 friends and family but with the way things are this year it was just Lyn and I so as the title mentions was much easier than usual on me. We decided on Ravioli Puttanesca and Lyn made lemon meringue without the pie crust. both were great. Usually we would make soup, brisket, lasagna, ravs, chicken cutlets, chicken piccata, pasta, meatballs and sauce, and other stuff.

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Other things I cooked during the stay in place orders

I love cooking and trying new things and being ordered shelter in place i’ve done a lot more. I’m trying to keep it interesting for Lyn but as I am sure you all we have both gained a little weight. Even with my almost daily 3-4 mile walks through the woods it’s been tough.

Baked potato tops with cheese, avocado and chilli, yes the potato is under there somewhere
Red Onion Relish
Veggie broth made from scraps good for soup base
Breakfast for supper
Salad for lunches with any leftover proteins or not
Lots of this
Salad and cauliflower crust pizza
  • Had the skinny part of the pork roast leftover
  • made fajita and homemade flour tortillas
Chicken cacciatore sort of with lentil pasta , got to use what you have
spaghetti and meatballs
Ravioli Puttanesca but added sundried tomatoes good addition
Roasted Veggies
Boredom
A very bland recipe for lettuce wraps not to be repeated
air fryer chicken
American Goulash
A much better lettuce wrap chicken cooked from the gut
Beer dough sausage pizza

And more……tonight Broiled BBQ-Spiced Rubbed Salmon

Thank Goodness we have a freezer for Butcher Box and Misfit Market

Stay safe and go wash your hands

Lyn and Steve

Gluten-Free Italian Baked Turkey Meatballs
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Gluten-Free Italian Baked Turkey Meatballs

Another simple recipe that was pretty good.

 

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 12 balls

Serving Size: 4

This healthy gluten-free version of baked turkey meatballs uses oats instead of breadcrumbs. It’s a great easy spin on a classic Italian meatball recipe.

Ingredients

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  • 1 1/4 pound ground dark meat turkey or chicken
  • 1 extra large egg, beaten
  • 2 tablespoons tomato paste
  • 2 tablespoons extra virgin olive oil
  • ¼ cup finely chopped parsley
  • 2 garlic cloves, minced
  • 1 large shallot, minced
  • 1 teaspoon sea salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon red chili flakes
  • 1/3 cup grated aged parmesan cheese
  • ½ cup gluten-free oats
  • 2 cups tomato sauce (preferably homemade, oh Lyn could you make up a batch of your sauce?)

Instructions

Preheat the oven to 400 degrees F.

In a large bowl, combine the ground turkey or turkey, egg, tomato paste, olive oil, parsley, garlic, shallot, salt, paprika, chili flakes, and Parmesan.

In a small food processor, pulse the oats until coarsely ground. Add to the bowl. With clean hands, mix the turkey with the other ingredients until loosely combined. You don’t want to overly break up the meat.

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Form the turkey into 2-inch balls (an ice cream scoop works well for portioning) and roll in your hands until round and smooth. Arrange the balls on a parchment-lined baking sheet and bake in the oven until cooked through and beginning to brown on the bottom, about 20-25 minutes.

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Toss the meatballs with your favorite tomato sauce and serve immediately.

 

 

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You gets no bread with one meatball

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Cranberry Bread – Fanny Farmer Cookbook
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Cranberry Bread – Fanny Farmer Cookbook

Every fall, when the bogs down the cape turn red I think of Diane. My brother’s wife who let us way to early but still lives in my memories. I remember her going to the bogs gathering cranberries and making this delicious bread. Well at least she told me that’s where she got the berries but then again in my eyes she could do not wrong. Lyn makes this every Thanksgiving for me in fact she’s in the kitchen now baking way. I’d take it 365 days a year but then I’d probably would not fit in the front door. She’s also making cranberry sauce none of that canned stuff for us. Diane did tell me that her recipe was easy it was from Fanny Farmer.  Mom had hand written this our for me once but I figured it is getting a little worn so why not put in on the site to keep for ever.

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Grate the rind of 1 orange.

Squeeze the juice and add enough water to make 3/4 c. of liquid.

Add the grated rind.

Add 2 tbsp. butter, stir to melt.

Put in another bowl 1 egg and 1 c. sugar.

Beat well and stir into the orange mixture.

Add 1 c. chopped cranberries and 1/2 c. walnuts, chopped.

Sift together 2 c. flour, 1/2 tsp. baking soda and 1/2 tsp. salt.

Stir into the first mixture.

Spoon into a buttered loaf pan (9 x 5).

Bake 1 hour @ 325 degrees.

Granola “Muffin” Bars
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Granola “Muffin” Bars

Make your own high-protein energy bars at home with this easy, delicious recipe. The dried fruits, seeds, and whole grains in this homemade energy bar can power you through a workout, commute, or a flagging afternoon.

We use these as a snack, in yogurt, with icecream………….

Ingredients

  • 2 cups rolled oats
  • ½ cup sunflower seeds
  • ½ cup sliced almonds
  • ½ cup roughly chopped unsalted roasted peanuts
  • 2 teaspoons flaxseed, ground
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ¼ cup dried blueberries
  • ¼ cup roughly chopped dried Bing cherries
  • ¼ teaspoon salt
  • ½ cup maple syrup
  • 2 tablespoons canola oil
  • 2 teaspoons vanilla extract
  • Muffin paper cups

 

Nutrition Facts

Per serving: 228 calories, 11 g fat (1 g saturated), 26 g carbohydrates, 6 g protein, 4 g fiber, 52 mg sodium (2% Daily Value).

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How:

1. Preheat oven to 350˚F.

2. Line muffin tin with paper cups.

3. Spread the oats, sunflower seeds, and almonds on baking sheet and toast in oven for 10 minutes, stirring occasionally. Remove from oven and place in a large bowl.

4. Reduce heat to 325˚F.

5. Add peanuts, flaxseed, cinnamon, ground ginger, dried fruit, and salt to the oat mixture. Stir to combine.

6. In a small bowl whisk the maple syrup, canola oil, and vanilla extract together. Add to oat mixture and stir to combine.

7. Fill each muffin cup to the top and press down with the back of a spoon to compress the mixture.

8. Bake for approximately 25 to 30 minutes until slightly brown. Remove from oven and allow to cool completely before removing from muffin tin. Store in an airtight container for up to a week. –

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See more at: http://www.naturalhealthmag.com