Sweet & Sour Meatballs

I found this recipe years ago in my favorite cookbook, The Best of Mennonite Fellowship Meals. Everyone but Cory liked it, but it's kind of grown on him so he likes it now. It helps that he likes pineapple, because he didn't used to, and that's the main reason he didn't like this.

Sweet & Sour Meatballs (called Waikiki Meatballs in the cookbook)
Ingredients: 1-1/2 lbs. ground beef, ground turkey (or a combination) 2/3 cup cracker crumbs (20 crackers) 1/3 cup minced onion 1 egg 1-1/2 tsp. salt 1/4 tsp. ginger 1/4 cup milk	2 T. cornstarch 1/2 cup brown sugar 20-oz. can pineapple tidbits or chunks 1/3 cup vinegar 1 T. soy sauce 1 green pepper, chopped

Directions:

1. Thoroughly mix ground meat, cracker crumbs, onion, egg, salt, ginger and milk. Shape into balls, place on baking sheet and bake at 350° until browned.
2. When meatballs are done, in large skillet combine cornstarch and sugar. Stir in pineapple juice, vinegar and soy sauce until smooth. Cook over medium heat, stirring constantly until mixture thickens. Add meatballs, pineapple tidbits and green pepper. Heat through.
3. Serve with steamed rice. We like brown rice and also some chow mein noodles on top.

I usually make the meatballs a day or two ahead of time and refrigerate them. Then, when I'm ready to use them, I just pull them out. Also, by changing the seasonings and adding some garlic and Italian seasoning, these meatballs are great for spaghetti. Oftentimes I'll use half of them for spaghetti and freeze the other half to use another time. Yes, I know you can buy frozen meatballs in the grocery store, but I'm sure these are better, and they cost less too.

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Sourdough Pancakes

I found the original recipe, and then changed it. Mostly I increased it, added whole wheat flour, and made the batter thicker. The original recipe made some very thin pancakes, and we like ours to have some substance to them. Here's my recipe for sourdough pancakes:

Sourdough Pancakes
Ingredients:

• 1 cup sourdough starter (see recipe)
• 3 cups lukewarm water
• 3 cups whole wheat, 1 cup white flour
• 3 tablespoons granulated sugar
• 1-1/2 teaspoon salt
• 4-1/2 tablespoons vegetable oil
• 3 large eggs
• 1 cup flour
• 1-1/2 teaspoon baking soda

Directions:

1. Combine the starter, flour and water in a large non-reactive bowl. Beat until smooth, place the bowl in a warm place, cover and let it stand until morning. (Be sure to replenish your starter by adding 3/4 cup all-purpose flour and 3/4 cup water; let stand until next morning; then refrigerate.)
2. Next morning, add the sugar, salt, oil, and eggs.
3. If desired, add the additional flour for a thicker batter. To avoid lumps, sprinkle half the flour on top of your batter, let sit for a few minutes and then slowly stir it in. Repeat until you get the desired consistency.
4. Dissolve baking soda in 1 tablespoon or so of water and mix into batter.
5. Heat a lightly greased griddle or skillet over medium heat (375°F - 190°C). Griddle is ready when a few drops of water bubble and skitter rapidly around.
6. For each pancake, ladle batter onto hot griddle. Cook pancakes until surface is covered with bubbles and pancakes appear dry around the edges. Turn and cook other side until golden brown.

Yum! Serve with syrup and bananas or peaches or whatever fruit you like on your pancakes.

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Baked Oatmeal

I've been eating oatmeal practically every morning for breakfast. I usually add raisins and sometimes bananas. While my parents like to eat their oats uncooked, and I really like them that way too, there's just something about a warm bowl of oatmeal on a cold winter's morning.

My kids like a good bowl of oatmeal, too, but when I tried this recipe, everyone fell in love with it. It's hard to believe, but when I first started making this I noted in the cookbook to just make 1/2 the recipe. Nowadays they beg me to double it!

Baked Oatmeal

Ingredients: 1/2 cup oil 2 eggs, beaten 1 cup sugar, part brown 1 cup milk

3 cups oatmeal 2 t. baking powder 1 t. salt

Directions:

1. Combine oil, eggs and sugar. Add milk. Stir in oatmeal, baking powder, and salt.
2. Pour into greased 13x9 and bake at 350° for 30-35 minutes. Serve with milk.

Source: The Best of Mennonite Fellowship Meals (best cookbook ever!)

I think we'll be having this for breakfast tomorrow.

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Turkey Potato Soup

I cooked a turkey this week. The kids complain that when I cook a turkey we have to eat turkey for weeks! It's really not that bad. We do have turkey for a few meals - last night was turkey, some baked sweet potatoes and potatoes drizzled with a little olive oil and salt and pepper, and green beans. Simple but delicious. Today I'll be making this soup. It's a recipe I adapted from a couple other recipes.

Turkey Potato Soup

Ingredients: 4 cups peeled, diced potatoes 1/2 cup finely chopped onion 1 cup grated carrot 1 stalk celery, finely chopped 1 tsp. salt 1/4 tsp. pepper 1 T. dried parsley flakes

1 tsp. rosemary 4 chicken bouillon cubes 6 cups scalded milk 4 T. butter 1/4 cup flour 2 cups chopped cooked turkey

Directions:

1. In large Dutch oven or kettle combine potatoes, onion, carrot, celery, salt, pepper, rosemary and bouillon cubes. Add enough water to just cover vegetables.
2. Cook until vegetables are tender, about 15-20 minutes. Do not drain.
3. Scald milk by heating until tiny bubbles form around edges of pan. Remove 1-1/2 cups milk from saucepan. Stir butter and flour into this milk with a wire whisk.
4. Add remaining milk to vegetables.
5. Gradually stir thickened milk into kettle until well blended.
6. Add turkey and simmer 15 minutes on low heat or until heated through.

This is so good! Don't forget the crackers.

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Black Bean and Sweet Potato Chili

I found this recipe quite a while ago and printed it out, but I never actually made it until last week. I'm really liking it.

Black Bean and Sweet Potato Chili
Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium red onion, chopped
• 1 red pepper, chopped
• 4 cloves garlic, minced
• 2 teaspoons sea salt
• 1 large sweet potato, cut into 1/2-inch cubes
• Zest and juice of 1 lime
• 1 28-can diced tomatoes
• 4 15-ounce cans black beans, rinsed and drained (or 6 cups freshly cooked)
• 1 jalapeno chile pepper, seeded and chopped
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 teaspoon cocoa powder
• 1 lime, cut into wedges
• 1 cup chopped cilantro leaves, washed and dried

Directions

1. Warm the oil in a large pan over medium heat and add the onion, red pepper, garlic, and salt. Saute until soft, about 4 minutes.
2. Add the sweet potato and lime zest, and cook 10 to 15 minutes more, continuing to stir occasionally.
3. Add the tomatoes, black beans, jalapeno, lime juice, cumin, chili powder, and cocoa, bring to a simmer, cover, and cook for 10 minutes.
4. Serve over brown rice, if desired, with lime wedges and cilantro, or with corn bread, biscuits, or taco chips alongside.

Serves 6

Adapted from The Great American Detox Diet, by Alex Jamieson (Rodale Press, 2005) and posted at Care2.com

I didn't have a red pepper, so I used about 1/2 cup of frozen chopped green pepper, and I also substituted a hot pepper I had in the freezer for the jalapeno chile pepper. I don't remember exactly what kind of peppers they were.

I used 3 small to medium sweet potatoes and cooked my own black beans. In step 3 I simmered this stew for 45 minutes to an hour because I wanted my sweet potatoes nice and soft. I served it over brown rice with cornbread muffins, and it was yummy! Next I'm thinking about trying this recipe for Black Bean and Sweet Potato Enchiladas.

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Spiced Zucchini Bars w/ Cranberries

I said I'd post the recipe I used for my partially dried cranberries. Here it is. I found this a while back on a really yummy looking blog - Culinary in the Desert - and then I forgot about it. I found the recipe again the other day, and finally made these. They are amazing! I will be making them again.

I also added the blog to my blog list, so I won't forget to go back and see what else is cooking over there.

Spiced Zucchini Bars with Cranberries and Pecans
(Adapted from One Smart Cookie)

• 3 tablespoons butter, softened
• 3/4 cup packed dark brown sugar
• 1 large egg
• 1 teaspoon vanilla
• 1/2 cup all-purpose flour
• 1/2 cup whole wheat pastry flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon salt
• 1 cup packed grated zucchini
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans, toasted

Preheat oven to 350°

In a large bowl, beat together butter and brown sugar until creamy. Mix in egg and vanilla - beat until smooth.

In a small bowl, whisk together flours, baking soda, cinnamon, allspice, and salt.

Add the flour mixture along with the grated zucchini into the butter mixture. Stir just until combined and then gently fold in the dried cranberries and pecans .

Scoop batter into an 8x8" baking dish lightly coated with nonstick spray. Bake until the top springs back when lightly touched near the center, about 25-30 minutes. Cool completely in the pan on a wire rack.

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Cinnamon Rolls

I'm making cinnamon rolls today. They're great for Sabbath morning! I mentioned the cinnamon rolls on Facebook, which got some people's attention. I was willing to share my cinnamon rolls, but no one is close enough to take me up on my offer. In an effort to entice them more, I posted some pictures. (Yes, I'm mean!)

Because I posted the pictures, my cousin Sandra asked if I'd posted the recipe anywhere. I had - quite a while ago, but since I'm in the process of moving my recipes to this blog, I thought it was time to post it here.

Cinnamon Rolls

INGREDIENTS
For Basic Sweet Dough:

• 1 cup milk
• 1/3 cup sugar
• 1/3 cup butter or margarine
• 1/2 teaspoon salt
• 2 eggs
• 4 - 4 1/3 cups all-purpose flour
• 1 package active dry yeast

For Rolls:

• 3 tablespoons butter or margarine, melted
• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon

For Icing:

• 1 cup sifted powdered sugar
• 1/4 teaspoon vanilla
• 3-4 teaspoons milk

DIRECTIONS
FOR BASIC SWEET DOUGH: Put all ingredients into breadmaker and use the dough setting. When dough is ready, prepare as directed below.

Or, if you don't have a breadmaker or simply enjoy the feel of working with the dough: In a large mixing bowl combine 1 1/2 cups of the flour and the yeast; set aside. In a saucepan heat and stir milk, sugar, butter or margarine, and salt till mixture is warm (120° to 130°) and butter or margarine is almost melted. Add to flour mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

FOR ROLLS: Prepare basic sweet dough and let rise once. Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Roll each half into a 12x8-inch rectangle. Brush with melted butter or margarine. In a small mixing bowl stir together granulated sugar and cinnamon; sprinkle onto dough. (I find it is easiest to melt half the butter and mix half the sugar and cinnamon at a time. That way you don't have to guess at how much to use on each rectangle.)

Roll up each rectangle, jelly-roll style, starting from one of the long sides. Pinch seams to seal. Cut each roll into 10 slices. Place slices, cut-side down, in single layer in greased 13x9-inch cake pan. Cover and let rise in a warm place till nearly double (about 30 minutes). (Or, cover with plastic wrap, and refrigerate for 2 to 24 hours.)

If dough is chilled, let stand, covered, for 30 minutes at room temperature. Puncture any surface bubbles with a greased wooden toothpick. Bake in a preheated 375° F oven for 20 to 25 minutes, or till golden brown.

FOR ICING: In a small mixing bowl stir together powdered sugar and vanilla. Stir in enough milk to make a smooth icing of drizzling consistency. Drizzle over rolls. Serve warm or cool.

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These warm up nicely in the microwave - about 15 seconds for a couple rolls.

Recipe from the Better Homes & Gardens New Cookbook

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My house smells so good right now! I need to go make the icing.

No Dried Cranberries for Me

Image via WikipediaI tried drying cranberries again. This time, I followed the directions I posted here. I poured the boiling water on my cranberries so the skins would pop. Most of them did, but I had to drain them and add more hot water a couple times to get the rest to pop. Then I froze them on a baking sheet for a couple hours, turned my oven on to 350°, put the cranberries into the oven, turned it off and went to bed. The next morning I had - cold cranberries. I don't think they did anything but sit there.

So, I took all the cranberries off the baking sheet and put them into my dehydrator, plugged it in and let them go - way longer than the 16 or 18 hours. Some dried, too much, and got crunchy, but most of them did not or they only partially dried. Good thing I know where to find good dried cranberries, since I'm having no luck drying my own!

So, I gave up and used most of them in a recipe which I will be posting next - so come back for that. And if you're interested in learning why these cranberries are so important to me, you can read my Heads or Tails post.

Pumpkin Oat Muffins

As soon as I saw this recipe, I just knew I had to make these:

Pumpkin Oat Muffins

INGREDIENTS:

• 1 1/2 cups all-purpose flour (stir flour lightly before measuring)
• 1/2 cup old-fashioned oats
• 1/2 cup chopped walnuts (optional)
• 2 teaspoons pumpkin pie spice
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup Libby’s 100% Pure Pumpkin (or other brand)
• 1/2 cup honey
• 1/3 cup apple juice
• 2 large eggs
• 1/4 cup vegetable oil
• 2 tablespoons old-fashioned oats

DIRECTIONS:
Preheat oven to 375 degrees. Grease a 12-cup muffin tin or line with paper baking cups.

Combine flour, 1/2 cup oats, nuts, pumpkin pie spice, baking powder, baking soda and salt in large bowl. Beat pumpkin, honey, apple juice, eggs and vegetable oil in medium bowl. Add to flour mixture; stir just until blended. Spoon into prepared muffin cups, filling 3/4 full. Sprinkle the 2 tablespoons oats evenly over the tops of the batter.

Bake for 23-27 minutes or until toothpick inserted in center comes out clean. Serve warm.

Source: MomCooks

I made them today, with a few adjustments. I need to buy honey, so I used 1 cup brown sugar instead of the 1/2 cup honey, and I used 1/2 cup whole wheat flour. Also, I don't have pumpkin pie spice, so I substituted the spices for a pumpkin pie, as listed on the can of pumpkin - 1tsp. cinnamon, 1/2 tsp. ginger, and 1/4 tsp. cloves. I sprinkled the oats on top and added a sprinkling of brown sugar, too.

Next time I want to add raisins. I think raisins would add a lot to these. Also, I'm going to skip the oats on top. Mostly they look pretty but fall off when you move the muffins.

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