It mother’s day and Gail made us a beautiful dessert when we got back from this very nice Italian restaurant Brelundi, Waltham MA.
Nice desert
Dessert, Appetizer and Snacks
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.
Fruit anyone?
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
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.
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.
Had the skinny part of the pork roast leftover 
made fajita and homemade flour tortillas
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
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
- 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.
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.
Toss the meatballs with your favorite tomato sauce and serve immediately.
You gets no bread with one meatball
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.
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
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).
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. –
See more at: http://www.naturalhealthmag.com
Tuna Fish made with Hummus Poppers
Its funny how over the years food shopping have turned us in a Pavlov dog experiment. It does not matter what time we go shopping when we come back, after the groceries are put away we as starving. Must Eat!!
Yesterday I did my typical roaming from the pantry to the frig looking for inspiration. Lyn said why don’t you make some of Mikie’s (our son) hummus tuna fish. He turned us onto replacing mayo with hummus. Anway…..
This is what I came up with
Make or buy your hummas how you like it. Lyn had made some the day before.
Cut the top off a mini pita round an set aside. Lyn also had picked some of those whole wheat mini pita rounds, although today we both admitted that the plain are better wheat seemd too dry – healthier but dry.
1 can of tuna – make how you normally like it except use hummus instead of mayo
Stuff the pita with the tuna and plate and start popping
After the first one I decide that a sprinkle of paprika would be a good touch- I was right
Gourmet Dad, Don’t Let The Title Fool You 