Veggie Meatballs

Veggie Balls

Makes about 2 dozen 1 ½ -inch meatballs

From the Nate Berkus Show

Ingredients

2 cups lentils

¼ cup plus 1 tablespoons olive oil

1 large onion, chopped

2 carrots, chopped

2 celery stalks, chopped

1 garlic clove, minced

1 tablespoon chopped fresh thyme

2 teaspoons salt

3 tablespoons tomato paste

8 ounces Button Mushrooms, wiped clean and sliced

3 large eggs

½ cup grated Parmesan cheese

½ cup bread crumbs

½ cup chopped fresh parsley

¼ cup finely chopped walnuts

Directions

Combine the lentils and 2 quarts water in a medium stockpot and bring to a boil over high heat. Reduce the heat to low and simmer until the lentils are soft (but not falling apart), about 25 minutes. Drain the lentils and allow to cool.

Add ¼ cup of the olive oil to a large frying pan and sauté the onions, carrots, celery, garlic, thyme, and salt over medium-high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown. Add the tomato paste and continue to cook, stirring constantly, for 3 minutes. Add the mushrooms and cook, stirring frequently, for 15 more minutes, or until all the liquid is absorbed. Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture.

Add the eggs, Parmesan, bread crumbs, parsley, and walnuts to the cooled vegetable mixture and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes.

Preheat the oven to 400°F.

Drizzle the remaining 2 tablespoons olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.

Roll the mixture into round, gold ball-size meatballs (about 1 ½ inches), making sure to pack the vegetable mixture firmly. Place the balls in the prepared baking dish, allowing ¼ -inch of space between the balls and place them in even rows vertically and horizontally to form a grid.

Roast for 30 minutes, or until the meatballs are firm and cooked through.

Allow the meatballs to cool for 5 minutes in the baking dish before serving.

Notes: haven't made these yet (as of 03-02-12) but they look great!

Broccoli Cheddar Soup

Ingredients:

6 tablespoons of unsalted

1 small onion

1/4 cup all-purpose flour

3 cups half-and-half

4 cups chicken broth (I used nature's promise culinary chicken stock) you could probably use a vegetable based stock

2 bay leaves

1/4 teaspoon ground nutmeg

salt & pepper to taste (I also added nature's seasoning)

4 cups broccoli florets

1 large carrot, diced

about 4 cups sharp cheddar cheese (1 brick)

Instructions:

Melt butter over med heat, add onion and cook until tender. Whisk in flour and cook until golden brown, 3-4 minutes, gradually whisk in half-and-half until smooth. Add stock, bay leaves, and nutmeg, then season with salt, pepper, and nature's seasoning and bring to a simmer. Reduce heat to med-low and cook uncovered until thickened, about 20-30 minutes.

Add broccoli and carrots to the mixture and simmer until tender, about 20-30 minutes. Whisk in grated cheese until melted.

Recipe edited by Kris Litchfield:

Her Notes: I changed the original recipe so I figured I would just type it up for you. It really is delicious!

Pasta with Chicken & Sundried Tomatoes

Ingredients:

1 stick butter

1/2 c. oil packed sun dried tomatoes, drained and cut

2 tbsp fresh basil

2 tbsp fresh parsley

1 packet Knorr leek soup mix

1 1/2 cup heavy cream

1/2 cup grated cheese

1 tsp black pepper

3 chicken breasts cut in 1/2 inch strips

1 pound rigatoni

Recommendation: double batch of the sauce

Directions:

Melt butter in large pan.

Add chicken and cook through.

Add sun-dried tomatoes, basil, parsley, soup mix, heavy cream.

Stir until it boils.

Reduce heat, add cheese, stir until melted.

Toss pasta with sauce. Top with extra cheese.

Spicy Black Bean Cakes

Ingredients:

2 tablespoons olive oil, divided
4 green onions, thinly sliced
6 cloves garlic, pressed
2 fresh jalapeno peppers, finely diced
1 tablespoon ground cumin
2 (14.5 ounce) cans black beans, drained and rinsed
salt and black pepper to taste
2 cups grated raw sweet potato
1 egg, lightly beaten
1/2 cup plain dried bread crumbs

Directions:
1. Heat 1 tablespoon olive oil in a small skillet over medium heat. Cook green onions until softened, about 1 minute. Stir in garlic, 2 diced jalapenos, and cumin; cook until fragrant, about 30 seconds.


2. Transfer contents of skillet to a large bowl. Stir in black beans, and mash with a fork. Season with salt and pepper to taste. Mix in sweet potatoes, egg, and bread crumbs. Divide into 8 balls, and flatten into patties.


3. In the oven, set cooking rack about 4 inches from heat source. Set oven to broil. Lightly grease baking sheet with 1 tablespoon oil.


4. Place bean patties on baking sheet, and broil 8 to 10 minutes. Turn cakes over, and broil until crispy, about 3 minutes more.



*I made these for the first time last night and loved them! I omitted the garlic- made a half batch and used a whole egg instead of half. They are just slightly dry but taste phenomenal! Will tweak a little more next time and update if I find something that works better.

Grammy's Pumpkin Whoopie Pies

Ingredients

3 cups flour

1 tsp salt

1 1/2 tlbs cinnamon

1 1/2 tsp cloves

1 tsp baking powder

1 tsp baking soda

1 can (15 oz) pure pumpkin puree

1 1/2 tsp ginger

2 sticks butter

2 lg eggs

2 cups brown sugar

1 tsp vanilla

Directions:
In small bowl whisk together flour, salt, baking powder, soda cinnamon, cloves and ginger. Cream butter and brown sugar till creamy 3-4 minutes add Pumpkin , eggs and vanilla til well blended on low speed add dry ingredients. Place heaping tablespoons on cookie sheet 2" apart and bake at 350 for 10-12 min.

Filling
1 stick of butter(do not use margarine)
1 pound of confectionary sugar
3-4 tablespoons of marshmallow
3 oz cream cheese
1/3 cup milk

Cream the butter and cheese till fluffy add sugar and marshmallow with milk. You may not need all the milk.

Potato Soup

Ingredients

10-12 small potatoes, peeled and cubed
1 small chopped onion
3 scallions chopped
2 carrots, chopped
1 sweet potato, chopped
4 cups chicken broth
3 tablespoons butter, cubed
3 tablespoons all-purpose flour
2 1/2 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese

Directions

In a large saucepan, combine the potatoes, onion, scallion, carrot, and broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender; lightly mash/ use immersion blender.

Meanwhile, in a small saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into potato mixture. Cook and stir until thickened and bubbly. Add parsley, salt and pepper. Remove from the heat; stir in cheese until melted.

Tomato Soup

Tomato Soup

Ingredients

1 peck of tomatoes chopped (blanch first, remove seeds and chop in food processor)

8 onions chopped (can use food processor)

5 stalks of celery (can use food processor)

3/4 cup of sugar

1/4 cup (or less) of salt

1/2 pound butter

1 cup cornstarch with water just to dilute (pour this in slowly)

Boil tomatoes, onion and celery for 1 hour.

Pour mixture through a strainer. (not absolutely necessary)

Add sugar, salt, butter and cornstarch.

Mix, bring to a boil and seal in jars.

Recipe from Gayle Elsberry