ricotta meatballs

Sometimes a good meatball hits the spot.
recipe idea is from Better Homes and Gardens.

makes about 60 meatballs so you can definitely half the recipe

Ingredients:

1 large yellow onion, minced
¼ cup minced garlic
3 Tbsp. olive oil
2 eggs, lightly beaten
2 ½ lb. ground beef
1 cup parmesan, grated
15 oz whole milk ricotta (see instructions for making your own below. Who knew it was so simple?)
1 cup panko bread crumbs (To make your own take any kind of bread, even gluten free, pulse bread in blender, and bake at 300º stirring a couple times, until crisp)
½ cup fresh flat-leaf Italian parsley, chopped
½ cup fresh basil, chopped
Marinara sauce (optional - Some people, like my husband, prefer meatballs the good ol' Dutch way with mashed potatoes and green beans)

1. Preheat oven to 350º. Line shallow baking pans with parchment; set aside.
2. In a large skillet cook onion and garlic in 1 Tbsp. of the olive oil until translucent (about 8 minutes. Let cool.
3. Meanwhile, in a large bowl, combine eggs, ground beef, panko, parmesan, ricotta, parsley, basil, ½ tsp. salt and ¼ tsp. pepper. Add onion mixture. Using your hands, mix to combine. If meatballs are are too soft add more breadcrumbs. Shape into 2-inch balls and place on prepared pans.
4. Brush with remaining olive oil (this prevents moisture from escaping and helps them stay juicy and tender). Bake 22 minutes or until just cooked through (165ºF).
5. Meanwhile, if serving with Marina sauce, add sauce to pan and bring to boiling. Add meatballs and coat with sauce. Simmer for 5 minutes then serve.

Homemade ricotta:
4 cups whole milk
1 cup heavy cream
¾ cup buttermilk
1 Tbsp. lemon juice
½ tsp. salt

cheesecloth (available in the baking/cooking aisle) and fine mesh strainer

1. Add all ingredients to a large pot and cook over medium heat, stirring occasionally, until mixture has reached 160º (about 25 minutes). The mixture will begin to separate, forming bits of milky cheese curds and watery whey.
2. Line the strainer with cheesecloth and place over a large bowl. Pour in the milk mixture.
3. Refrigerate about 2 hours, or until most of the liquid has drained from the cheese. For a softer texture drain for less time and for firmer continue to drain overnight. Remove from cheesecloth and use.
4. Voila! You have made your own cheese!

winter salad with roasted yam, blood orange, and pomegranate

This scrumptious winter salad makes a gorgeous presentation. The perfect balance of sweet and tart, tender and crunchy this will be a total treat for your senses. The recipe is taken almost directly from howsweeteats.com

Ingredients:

roasted yam

1 large yam, cubed

3 Tbsp olive oil

1 Tbsp. maple syrup

1 tsp. salt

½ tsp. smoked paprika

¼ tsp. garlic powder

6 cups spring greens or other lettuce

2 blood oranges, segmented and chopped (more if using small) see below

¼ cup pomegranate arils

4 ounces feta, crumbled

¼ cup toasted pumpkin seeds (optional)

blood orange vinaigrette

⅓ cup blood orange juice

¼ cup organic apple cider or golden balsamic

1 garlic clove, pressed or or minced

¼ tsp. salt

¼ tsp. pepper

⅓ cup olive oil

directions:

roasted yam: preheat oven to 400º F. Line a baking sheet with parchment paper. Toss the yam cubes with olive oil and maple syrup. In a small bowl, combine salt, pepper, paprika, and garlic powder, then toss yams with it. Roast 15 minutes, flip and roast for 10-15 minutes more. Allow to cool if desired.

Add the greens to a large bowl and sprinkle with some salt and pepper. Add yam, oranges, pomegranate, and feta. Serve with vinaigrette.

blood orange vinaigrette: combine orange juice, vinegar, garlic, salt and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together.

After attempting a few different methods this is what I found to be the quickest and least messy way to segment the oranges:

with a very sharp knife, cut into thick slices

cut off peel

chop into pieces

beef stroganoff

A family favorite. This wholesome version of the classic dish is comfort food at its best. The rich flavors of beef and mushrooms complemented by a delicious creamy sauce is so delicious served over quinoa or brown rice.

4-6 servings

Ingredients:

1-1½ pound ground beef

2-3 cups mushrooms (we love cremini or shiitake but white button would work fine too) sliced

1 medium onion

1 clove garlic, minced

butter or oil for frying

8 oz. sour cream

2 tsp. better than bouillon beef base

½ cup water

2 Tbsp. tapioca starch (or flour) for thickener

pepper

fresh herbs like parsley or thyme

1. In a bowl stir together sour cream, tapioca starch, bouillon, water, and pepper to taste.

2. In a large skillet heat butter over med-high and fry mushrooms on both sides until golden brown. sauté in batches if needed in order not to crowd the mushrooms! Set aside.

3. Sauté onion and garlic in oil or butter. Add to mushroom mixture.

4. Brown beef. If not using grass fed/organic then drain fat. Add mushroom and onion mixture. Stir in sour cream mix and cook until thickened and bubbly.

5. Serve over quinoa or rice and garnish with fresh herbs.

quinoa tabbouleh

This very healthy and filling salad also makes a great side dish for chicken. You can make ahead of time and chill or you can serve it at room temperature. From Food Network Magazine

serves 8

Ingredients

1 cup uncooked quinoa, rinsed and drained
salt and freshly ground black pepper
¼ cup freshly squeezed lemon juice
¼ cup olive oil
1 cup thinly sliced scallions (green onion) white and green parts
1 cup chopped fresh mint leaves
1 cup chopped fresh flat-leaf parsley
1 cucumber, unpeeled, medium diced
2 cups cherry tomatoes, halved
2 cups medium-diced or crumbled feta

1. Combine quinoa and 1 ½ cups water and 1 tsp. salt in a medium saucepan and bring to a boil. Lower heat and simmer, covered for 12-15 minutes, until tender.
2. Place in a bowl and add the lemon juice, olive oil and 1-1½ tsp. salt
3. In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1-2 tsp. salt and 1 tsp. pepper. Add the quinoa and mix well. fold in feta. Serve at room temperature or chill.

savory lentil soup

This is a wonderful winter soup that is so satisfying but not too heavy. This is the best lentil soup I have ever made and the kids really loved it too. My four year old was even thanking me the next day for the yummy soup! It is based on a recipe from The Whole Life Nutrition Cookbook.

serves 6

Ingredients

1 Tbsp. olive oil
1 large onion, chopped
3 large carrots, diced
2 Tbsp. fresh thyme (or 1 Tbsp. dried)
1 tsp. garam masala* (curry if you need to be quick but it will give a different flavor)
2 cups lentils (I used brown but green would work too)
8 cups chicken broth or vegetable broth (this adds deeper flavor but you can always use water)
2 cups chopped tomatoes (canned are fine)
4 cups baby spinach leaves
1-2 tsp. salt
2 Tbsp. red wine vinegar
bacon, chopped (optional) I used some delicious Hempler's uncured smoked bacon. Some chicken sausage would work well too.

1. Heat olive oil in a large pot over medium heat. Add onion and sauté for about 5 minutes, or until soft.
2. Add the garlic, carrots, thyme, and garam masala and sauté 5-7 minutes more.
3. Add lentils and liquid, cover the pot and simmer for 35-40 minutes.
4. Add tomatoes, spinach, sea salt, bacon, and red wine vinegar and simmer for 10 minutes more.

*you can make your own by mixing:
2 tsp. ginger
1 tsp. cinnamon
2 tsp. pepper
3 tsp. cumin
3 tsp. coriander
½ tsp nutmeg
1 tsp. ground cloves 
2 tsp. ginger

energy bites

This comes from a cookbook, The Whole Life Nutrition Cookbook, but I added some things to pack in even more nutrition. These are great to have around when you are hungry and in the mood for something sweet. Snack on one of these instead of the other sweets or cookies that are in abundance especially around the holidays!

makes 1 dozen

Ingredients:

1 cup raw almonds or walnuts (or combination)
1 cup Medjool dates, pitted
½ cup raisins or goji berries
½ tsp ground cinnamon
¼ tsp ground cardamom (optional)
handful hemp hearts (optional)
raw cacao nibs (optional)
¼ cup peanut butter or almond butter
½ cup shredded coconut

Directions:

1. In a food processor or heavy duty blender, process the nuts until finely ground. Add dates, raisins, and spices (and optional hemp and cacao nibs) and grind to a find meal. Add the nut butter and process again until thoroughly mixed.
2. Form mixture into balls and roll in shredded coconut.
3. Store in a sealed container on the countertop for up to 3 days, or refrigerate for up to 3 weeks.

brussels sprout gratin

Obviously I wouldn't post this recipe if it wasn't delicious, but this dish is SO good! I do like brussels sprouts. I suppose I wasn't turned off them in childhood by being forced to eat soggy bitter ones. I only remember my mom making them once and I ate them because they looked like cute little cabbages. I especially have enjoyed them roasted and I think that I will continue to prepare them this way most often because it isn't as rich as this recipe. I chose to make this dish for our Christmas dinner not only because it looked and sounded yummy but the description said that it would turn nonbelievers into fans. It is true because I tried it on my whole family and everyone liked it, even the kids. From Food Network Magazine.

serves 6

Ingredients:

1 lb Brussels sprouts, ends trimmed

¾ cup grated sharp cheddar cheese

1 Tbsp flour (or tapioca starch)

1-2 tsp. fresh thyme

2 cloves garlic minced

salt and freshly cracked pepper

1 cup heavy cream

½ cup panko breadcrumbs (just pulse bread in blender until you have crumbs and bake at 300º until crispy, about 10 minutes, stirring once)

¼ cup grated parmesan cheese

1-2 Tbsp. olive oil

1 Tbsp chopped fresh parsley

Directions:

1. Preheat the oven to 350º. Shave the sprouts crosswise into ⅛-inch thick slices.

2. In a large bowl, combine the sprouts, cheddar, flour, thyme, and garlic and toss to combine.

3. Transfer the mixture to an 8-inch baking dish. Pour cream evenly on top.

4. In a small bowl, combine the breadcrumbs, parmesan, and olive oil and pour over the top of the Brussels sprouts mixture.

5. Bake, uncovered until sprouts are tender, the sauce is bubbling, and the top is golden brown (25-30 minutes). Garnish with parsley.

delicious crispy topping.

cranberry-apricot chutney

Ingredients:

2 Tbsp. olive oil
1 large shallot, finely chopped
1 garlic clove, minced
½ tsp. cinnamon
¼ tsp. ground cloves
pinch of nutmeg
1 lb fresh or frozen cranberries
¾ cup dried apricots, finely chopped
¾ cup dark brown sugar or other sweetener like coconut sugar
¼ cup apple cider vinegar
2 tsp. fresh lemon juice
salt and pepper

1. In a medium saucepan, heat the oil. Add the shallot and garlic and cook over moderately high heat, stirring, until softened, about 3 minutes.
2. Add the cinnamon, cloves, and nutmeg, and cook, stirring, 2 minutes.
3. Add the cranberries apricots, sugar, vinegar, and ¼ cup water and cook, stirring, until the cranberries start to burst, about 5 minutes.
4. Mash some of the cranberries, and cook, stirring, until the chutney thickens, about 5 minutes.
5. Stir in the lemon juice and season with salt and pepper. Let cool before serving.

makes 2 ¼ cups

autumn harvest salad

Isn't this just gorgeous! The stunning colors remind me of the bounty of the fall harvest. This salad is full of delicious goodness and is finished off with a perfect maple balsamic vinaigrette. It was a winner with the whole family. Fresh figs add a whole other dimension. Lately our tree decided to overflow with figs (just when we thought none would ripen up this year) so just let us know if you need some. You can also substitute dried figs.  From The Whole Life Nutrition Cookbook.

Ingredients:

salad:

8 cups mixed organic salad greens

1-2 cups finely sliced red cabbage

1 green apple, diced

several figs, cut into wedges

½ cup raisins

2-3 green onions, sliced

½ cup raw walnuts, lightly roasted

½ cup raw pumpkin seeds, toasted

dressing:

4 Tbsp. olive oil

3 Tbsp. balsamic vinegar

1 Tbsp. maple syrup

2 tsp. Dijon mustard

¼ tsp. sea salt

1. Preheat oven to 350º

2. To prepare the salad, place the greens in a large bowl along with the cabbage, apple, figs, raisins, and green onion and toss gently to combine.

3. Spread the walnuts on a baking dish and lightly roast for 12-14 minutes. Remove from oven and cool slightly, then chop. Add to the salad.

4. Heat a skillet over medium heat. Add the pumpkin seeds and toast, keeping them moving in the skillet until they begin to "pop". Remove from heat and let cool slightly. Sprinkle on top of salad.

5. To make the dressing, place all ingredients in a jar and shake well. 

split pea soup with fresh vegetables and herbs

For those of you who love split pea soup you may like to know why you should keep on loving it. Split peas are an excellent source of fiber, protein, and B vitamins. They help stabilize blood sugar levels and reduce cholesterol. So warm up and fill up on a chilly evening with this satisfying soup. Recipe adapted from The Whole Life Nutrition Cookbook.

Ingredients:

2 cups split peas, rinsed and drained

5 cups water

3 bay leaves

1 Tbsp. olive oil

1 medium onion, diced

4 garlic cloves, crushed

2 medium carrots, diced

2 celery stalks, diced

1 medium red bell pepper

1 Tbsp. dried thyme

1 tsp. dried rosemary

1 tsp. sea salt

3 cups vegetable or chicken stock

¼ cup fresh basil, chopped

½ cup fresh parsley, chopped

½ tsp. black pepper

Directions:

1. Place the split peas into a 6-quart pot with the water and bay leaves. Cover, and simmer over medium-low heat for 45 minutes, stirring occasionally. Add more water if needed

2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until they begin to soften, 3-5 minutes. Add the carrots, celery, and bell pepper and sauté for a minute. Add the thyme, rosemary, and sea salt and sauté 3 to 5 minutes more.

3. Add the cooked vegetables to the pot with the cooked split peas, then add the stock and stir well. Simmer over medium-low heat until the vegetables are tender. Add the fresh basil, parsley, and black pepper. Adjust salt and seasonings to taste.