Wednesday, September 19, 2012
I made these for a friends birthday party and people went nutso for them! A few could not believe they were not meat. I was pretty pleasantly surprised. The best part about these is that they are SOY FREE!!! But by no means healthy 4 eggs 1 cup shredded Cheddar cheese 1/2 cup cottage cheese 1/2 cup finely chopped onion 1 cup finely chopped pecans 1 teaspoon dried basil 1 1/2 teaspoons salt 1/4 teaspoon dried sage 1 1/2 cups Italian seasoned bread crumbs Sweet and Sour Sauce: 1/4 cup vegetable oil 1/4 cup white vinegar 3/4 cup apricot jam 1 cup ketchup 1/4 cup minced onion 1 teaspoon dried oregano 1 dash hot pepper sauce In a large bowl, mix together the eggs, Cheddar cheese, and cottage cheese until well blended. Mix in 1/2 cup onion, pecans, basil, salt and sage. Stir in bread crumbs. Form the mixture into 2 inch balls, and place them in a baking dish. In another bowl, whisk together the vegetable oil, vinegar, apricot jam, ketchup, 1/4 cup onion, oregano and hot pepper sauce. Pour over meatballs. you dont have to but I let this sit over night to let all the flavors marry. then baked right before the party Bake uncovered for 35 to 40 minutes in the preheated oven, until meatballs are firm, and sauce is thick and bubbly Yum I got this recipe HERE but changed it just a little bit yum
Friday, September 7, 2012
I had a craving the other night for some simple skillet bread. I searched the web and found this easy recipe and started mixing everything up. To my dismay, I failed to notice that you have to let the mixture rest for 2-3 hours before making them. I was disappointed but motived to get up the next morning and cook them up!
- 1 cup chickpea flour
- 1 cup plus 2 T water
- 1 tsp. sea salt
- 1/4-1/2 tsp. freshly ground cumin
- A dash off cayenne pepper
- A few twists of freshly ground pepper
- 1 1/2 T olive oil (plus more for brushing griddle)
Whisk together the chickpea flour, water, spices, salt, and olive oil. Cover container and let rest for 2-3 hours at room temperature.
When ready to cook Socca, preheat broiler. When broiler is hot, brush cast iron griddle or frying pan with olive oil, heat under the broiler for 2-3 minutes, then remove from oven and pour on a thin layer of batter.
Cook Socca under the broiler until it has firmed and well-browned, especially on the edges. For me, this took 3-5 minutes under the broiler. I flipped each one halfway through, making sure it wasn't stuck to the skillet. Continue to make Socca pancakes like this, brushing the griddle with oil and heating it between each one.
Try to not make them too thick or they stay doughy on the inside. They really are best served warm. I tried heating one up the next day and it wasn't as good. They are supper yummy fresh!
Makes 3 flatbreads
If you don't have chickpea flour at home, I recommend buying it. I often substitute it for white flour in savory recipes. It has a nice nutty flavor and has more nutrients!
Adapted from Kayln's Kitchen
Wednesday, September 5, 2012
I recently made this for a dinner party and it was a huge it. The perfect salad for hot hot days. The combo of watermelon and mint really cool your jets. 9 cups cubed seedless watermelon 1 cup feta 1/4 raw pepitas 1/4 cup chopped fresh mint 2 limes enough olive oil to go around ( really who measures olive oil?) coarse salt fresh ground pepper in a bowl mix pepitas with a nice shake of salt and pepper and about 1tb of olive oil. toast in oven at 300 for about 10 minn. In a large serving bowl layer the bottom with watermelon, then a sprinkle of feta, a sprinkle of mint, then pepitas, salt and pepper, a juice half a lime, and then a dash of olive oil. Keep repeating till ingredients have run out. Layering helps evenly distribute all the ingredients of the salad. Chill for a hour at least then enjoy!