Friday, February 1, 2013

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.


Wednesday, January 30, 2013

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.