Veggie Meatballs (soy free!)

Randin and I were really into Trader Joe's veggie meatballs.  However, about 6 months ago we decided to try to eliminate non-organic soy products because many of them use hexane to process the soy which is a neurotoxin.  You can read more about it here.  As a result, we had to start making our own veggie meatballs.  And by we, I mean me.  The recipe below worked pretty well and also makes a delicious veggie meatloaf that goes great with mashed potatoes.  The meatballs go well with pesto and traditional marina.  I'm not sure about using them with BBQ sauce as we haven't tried that yet.  I'd love to hear your thoughts on them if you try them!

Veggie Meatballs

Yields 30-32 veggie balls

Ingredients:

• 2 cups lentils
• 1/4 cup plus 2 extra tablespoons extra-virgin olive oil
• 1 large sweet onion, chopped
• 2 carrots, finely chopped
• 8 button mushrooms, chopped (optional, I left them out)
• 4 garlic cloves, minced
• 1 tablespoon chopped fresh thyme
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 6 ounce can organic tomato paste
• 3 large eggs
• 1/2 cup grated Parmesan cheese
• 1/2 cup fresh breadcrumbs
• 1/2 cup chopped fresh parsley
• 1/2 cup very finely chopped walnuts

Directions:

1. Add the lentils to a medium stockpot and cover completely with water. Turn the heat to high. Once they come to a boil, reduce the heat to medium, cover and simmer for 30 minutes or until the lentils are soft. Once done cooking, drain the lentils and then set aside and allow to cool.
   
2. Add one-quarter cup of the extra-virgin olive oil to a large frying pan and sauté the onions, carrots, garlic, thyme, Italian seasoning and salt over medium-high heat, stirring frequently until the vegetables are tender.
   
3. Add the cooked vegetable mixture to a food processor. Do not puree the vegetables;  just pulse a few times to chop the vegetables in smaller pieces
   
4. In a large mixing bowl, add the cooked veggie mixture and the tomato paste mixing well. Allow to cool to room temperature.
    
5. When cool, add the lentils to the vegetable mixture along with the eggs, Parmesan, breadcrumbs, parsley and walnuts. Mix very well.
6. Place in the freezer for 25 minutes. (This allows the mixture to stiffen up making it easier to form balls.)
   
7. Preheat oven to 400 degrees F. Drizzle the remaining two tablespoons olive oil onto a large cookie sheet or baking pan, making sure the surface is greased well. You may also line the pan with aluminum foil and spray generously with cooking spray. (It makes the cleaning up easier.)
   
8. Remove the veggie mixture from the freezer and begin to roll the mixture into round golf ball-size meatballs. Make sure to pack the vegetable mixture as firmly as possible.
9. Place the balls on the prepared baking pan, allowing one-quarter inch of space between the balls
   
10. Bake for 30 minutes or until the balls are firm and cooked through. Allow them to cool for five minutes on the baking pan.
11. Top with your preferred sauce and freshly grated Parmesan cheese.

*Any extra meatballs you can freeze in ball shape and then defrost and cook as noted once needed.

Spaghetti Squash and Jalapeno casserole

Bear is back!  And he has A LOT of recipes to post.  I wanted to start off with this hearty, winter casserole that is perfect for this weather.  This casserole is basically a healthier version of a mac n cheese with spice.  Who would have guessed this would be something I'd love?!  This recipe it pretty easy to make and lets you indulge without as much guilt.  I've adapted it from the Realistic Nutritionist's Recipe that you can find on her blog.  I hope you enjoy it.

Spaghetti Squash and Jalapeno casserole
Prep time: 45 minutes
Cook time: 20 minutes

Serves about 6

Ingredients:

·         1 2.5 pound spaghetti squash, cut in half and seeded

·         1 1/2 cup 2% milk

·         3 cloves garlic, minced

·         1/2 shallot, finely chopped

·         1 tablespoon butter

·         2 jalapeños, 1 chopped and seeded, 1 sliced

·         1/2 cup gouda cheese

·         1/2 cup cheddar cheese

·         1/3 cup bread crumbs

·         2 tablespoons chopped jalapeños

·         salt and pepper to taste

Directions: 

1.     Grease a 2 – 3 quart baking dish with nonstick cooking spray. Set aside.

2.     Preheat oven to 375 degrees F. Place spaghetti squash flesh side down in a glass baking dish. Fill the dish up 1/2 way with water (or until the squash’s flesh is submerged). Bake for 45 – 50 minutes, or until squash is soft to the touch. Let cool.

3.     When squash has cooled, use a fork to remove the spaghetti like strands. Place in a large mixing bowl.

4.     Meanwhile, heat butter in a medium size pan over medium high heat. Add shallots, jalapenos and garlic and cook until translucent, about 4 minutes. Add 3 tablespoons flour and whisk until smooth.  Slowly add milk, stirring constantly until incorporated.  Bring to a boil then let simmer for about 10 minutes until thickened.

5.     Add in spaghetti squash and mix well to cover in the milk mixture. Add salt and pepper. Let cook another 2 – 3 minutes. Then, add cheese, 1/2 cup at a time, stirring well to mix.

6.     Pour spaghetti squash mixture into the prepared baking dish. Sprinkle the top with bread crumbs, sliced jalapeños and salt and pepper. Reduce heat to 350 and bake for 15 – 20 minutes, or until bubbly and top is golden brown.

Masala Potato Cakes with Cilantro Pesto

I got some amazing Indian seasonings from my friends for my birthday last March.  I've been experimenting with new flavors ever since.  Some recipes haven't turned out that great, but this one did so I'm sharing it! Its adapted from one of my new favorite websites, US Masala.

Masala Potato Cakes

1lb boiled potatoes, peeled and mashed
1/4 cup flour
1 cup fine semolina (I subbed panko crumbs)
2-4 jalapenos
1 small onion, finely chopped
1 tsp ground cumin
1 tsp cayenne pepper
1/2 cup fresh cilantro, chopped
1/4 tsp turmeric
1 tsp chaat masala
1 tsp salt
oil for frying

 1. In a mixing bowl take the mashed potatoes, flour, semolina, jalapenos, onions, masala, turmeric and salt.   Knead until well mixed.

2. Divide the mixture into 10-12 equal pieces, roll them into balls and then flatten them with your hand.

3. Heat oil in your pan.  Drop the cakes and cook them on each side until golden brown.
4. Serve hot topped with pesto.

Cilantro Pesto
2 cups tightly packed cilantro
1/2 cup toasted and cooled walnuts
1 inch peeled and chopped fresh ginger
2 cloves garlic, chopped
1 tsp lemon juice
salt and pepper to taste
1/3 cup olive oil

 

1.In a food processor combine cilantro, walnuts, ginger, garlic, salt and pepper until finely chopped.  Slowly add in lemon juice and oil while pulsing or running the processor. Blend until smooth.

Butternut Squash Mac n Cheese

Hello friends!  Bear has been on vacation the last 2 months, but he is back with LOTS of recipes so keep checking back!

This recipe adapts my Mac n Cheese recipe to make it a bit healthier.  The addition of butternut squash means you have to add less cheese while getting more vitamins and fiber without sacrificing flavor. 

Butternut Squash Mac n Cheese

1/2 a butternut squash peeled and cubed (about 1lb)
3 cups vegetable broth (or even to cover the squash)
8 oz noodles (elbow or shells)
2 tablespoons butter
2 garlic cloves minced
3 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
4 oz. Pepper or jalapeño jack
4 oz. Cheddar or cheddar blend
1/2 cup bread crumbs

*Makes one 8x8 pan

1. Cook pasta, drain and set aside.
2. Heat oven to 350.

3. Peel and chop about 1/2 of a butternut squash which is usually about 1lb.  Place vegetable broth and squash in a pot and bring to a boil.  Turn down to a simmer and let cook about 20 minutes or until squash is soft.

4. Drain about 1 cup of liquid and then use a blender or immersion blender to puree squash to a thick consistency.   Set aside.

5. In medium pan melt butter and add garlic.  Gradually stir in flour whisking constantly. 
6. Stir in milk and continue to cook while stirring over medium heat until thickened.  Add squash mixture, salt and pepper.

7. Slowly add cheese and stir until melted.  It should have a thick, but liquid consistency. 

8. Pour cheese over noodles and mix.  Sprinkle bread crumbs on top.
9. Bake for 30 minutes or until the top is golden brown and the sauce has thickened and is bubbling.
10. Enjoy!

Lemon Meringue Jello Shots

These were inspired from another recipe I found on taste spotting.  Instead of using flavored jello with dyes, I just bought gelatin and flavored it myself.  They turned out great and would be really fun for your fourth of July plans!  You could also easily make them with limes or oranges too!

Lemon Meringue Jello Shots

6 Lemons
3 tablespoons sugar
1/2 cup water
1/2 cup lemon juice (from lemons)
1 cup whipped cream vodka*
2 gelatin packets

*I used 2/3 cup whip cream vodka and 1/3 regular vodka, but if you have enough use all whip cream or other flavored vodka

1. Place 1 cup vodka in a bowl or large measuring cup in the fridge with a few ice cubes.

2. Slice lemons in half the long way.  Juice the lemons and then remove the fruit from the shell with a paring knife or your hands.Place the lemon halves on a muffin tin.
3. Heat water, the lemon juice and sugar until the sugar dissolves.
4. Remove the vodka from the fridge and sprinkle the gelatin over the vodka and let it sit for one minute.

5. Pour in the hot liquid and stir until the gelatin dissolves about 2-3 minutes.

6. Pour the liquid into the lemon halves.
7. Refrigerate until firm, about 3 hours.  

8. Slice lemon halves into 3 sections and serve immediately.