Friday, June 3, 2011

Italian Meatballs


1lb ground veal
1lb ground lamb
1lb ground beef 85/15
1/3c tomato paste
2 large eggs
1 heaping cup fresh bread crumbs
1T granulated garlic
1T granulated onion
1T black pepper
1 heaping T kosher salt
1 heaping T dried herbs de province
2T dried basil
Generous shake of cayenne pepper
1t ground fenugreek seed

Bring meat and eggs to room temp for half an hour before preparing, and preheat oven to 400°F.

Mix together all ingredients in a large bowl until combined. Using a small ice cream scoop, shape into 1” balls and evenly space on a cookie sheet. You will most likely need to use two cookie sheets to fit all of the meatballs.

Bake at 400°F for 15 minutes, then turn off the oven and let the meatballs rest for another 15 minutes inside the hot oven.

Can be cooked in a sauce at this point or frozen – let cool completely and then put into the freezer on a cookie sheet for one hour to firm up. Transfer to a gallon baggie and keep frozen until use.

Veggie Goulash

Veggie Goulash

1 large sweet potato, peeled and cut into ¼” cubes
1 large sweet yellow onion, ¼” dice
2 Anaheim peppers, seeded and sliced 1/8” thick
15-20 sweet baby bell peppers, seeded and sliced 1/8” thick
1lb sliced button mushrooms
1qt canned tomatoes, pureed
1 can cannellini beans, drained and rinsed
1/3 cup tomato paste
1 bottle of pale ale (Rahr Stormcloud)
1T ground black pepper
2T kosher salt
2T granulated garlic
1T dried basil
Generous shake of cayenne pepper
Extra virgin olive oil

Coat the bottom of a large Dutch oven with olive oil and heat over medium-medium high heat. Add diced sweet potato and onion and sauté for 2 minutes. Add tomato paste and seasonings and sauté for another 3 minutes, stirring frequently. You want the mixture to begin to brown.

Deglaze the pan by adding about half of the bottle of beer and scraping the goodies from the bottom of the pan. Stir, and add in all of the peppers. Cook for another 3-4 minutes then add the mushrooms.

Deglaze the pan again with about ½ of what’s left in the beer bottle, then add the tomatoes and beans. Continue cooking over medium heat for 15 minutes, stirring frequently as it begins to thicken.

At this point you can add meatballs, mozzarella cheese, etc.

Sunday, January 23, 2011


Simple title, amazing creation. These things are so awesome they don’t need a fancy name. I finally got a waffle iron that I’ve been wanting forever and then immediately had my wisdom teeth pulled so didn’t get it put it to good use – until a couple days ago. Waffles are soft, right?

Using Annie’s WIG recipe as a guide and the ingredients I had on hand these babies were born. This morning I made over a dozen of them for my family and let’s just say there wasn’t a lot of talking going on at the breakfast table. :-)


1 cup all-purpose flour
½ cup whole wheat flour
1 heaping tsp. baking powder
½ tsp. baking soda
1 tsp. salt
1 heaping tsp. sugar
1 cup skim milk
2 – 6oz containers vanilla yogurt (I used the Greek yogurt, honey vanilla flavor, but Yoplait works too)
½ cup vegetable oil
2 eggs, lightly beaten
1 ½ tsp. vanilla extract
1/3 cup honey

In a large bowl, combine the dry ingredients and stir to combine. Set aside.

In a separate bowl, combine your wet ingredients and whisk until smooth. Incorporate into your dry ingredients and stir until there are no lumps. Let rest at room temperature for 30 minutes.

Preheat your waffle iron while the batter rests. When it’s time to cook, spray the iron lightly with cooking spray and ladle approximately 1/3-1/2 cup batter in each well, depending on the size of the iron. Allow to cook, without opening the lid, for about 3-5 minutes or until the steam starts to subside. Re-spray each time you start.

Keep waffles warm in the microwave or in a 200°F oven. Serve warm with syrup.

Enjoy! KC
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