I have made this recipe three times now and believe it or not I have not recorded the process. This is unfortunate because I am making this recipe now based on my notes from my printed recipe card and the balls aren't turning out how I expected.
Let's start with the bones of the recipe:
http://allrecipes.com/recipe/41116/parmesan-broccoli-balls/
This time I used:
1 large head of fresh broccoli
1/2 box of Trader Joes Cornbread Stuffing Mix
3/4 cup grated parmesan/Romano cheese
1 medium onion
5 eggs
3/4 cup melted butter
1 teaspoon black pepper
1/4 teaspoon garlic powder
I steamed the broccoli florets for 5 minutes in my basket steamer. That was perfect. I sauteed the onion with some butter and onion to brown them a little, which I think works well for this recipe. I melted the butter in a saucepan and then added it to the egg, after which I realized I might have cooked some of the egg, so next time add the butter to the large mix, maybe even after the egg has been stirred in. I mixed everything together and put it in the fridge overnight.
The next day, I made them into 1 inch balls and put 20 of them on a large baking sheet. They went into the oven at 350 degrees for 20minutes. That was pretty perfect for cooking them, but at this point I saw that my balls were falling apart! They also stuck to the pan. To the second half of my ingredients I added 2 more eggs to help with binding and put it back in the fridge for one hour.
I baked the second batch on parchment paper. This was a good idea. I feel that the second batch was a little too wet, so maybe use 6 or 7 eggs for the whole batch?
Saturday, December 5, 2015
Sunday, November 22, 2015
Thanksgiving bird
Today we celebrated Thanksgiving. My dad and I had to duke it out for which one of us was making the bird. He went to the store with my mom in the morning. Meanwhile, back at the condo I looked at the clock and realized that we had to start getting the bird ready for the oven... so I guess that meant my dad didn't want to make the bird this year.
We started with a fresh young, 15 pound turkey from Wegman's. Not the "Holiday" Turkey which is especially bred to have more white meat. That didn't seem right to me. I am weird and like the dark meat anyway. The night before we took out the bird. We put the neck in a pot of water with peppercorns, cloves, onions, celery, garlic slices (dried), bay leaf and salt. That boiled for 2-3 hours and then I don't know what happened because I went to sleep and my dad finished it off. I think he just put it in a bowl and then the fridge.
The goal was to put the bird in the oven in time for dinner at 2pm. We took it out of the fridge at 10:15. We removed the plastic piece keeping the legs together. We dried it off. We put butter all over the skin and under the skin. We put salt and pepper on the skin and in the cavity. We put rosemary under the skin and in the cavity. We put a sliced orange and onion in the cavity. Under the bird was celery and onion in the roasting bag with some flour. The bird went in the oven at 11:10am at 350 degrees.And there it sat for 1 hour, 2hour, 3 and one half to reach 160. OMG that took forever. The roasting bag said 2 to 2 and 3/4 hours for a stuffed bird. Maybe the bird was too cold to start? Or the bag instructions were misleading? We finally took it out to rest.
Then we put the squash, rolls, and the vegetables that Eileen and Chris had already roasted in the oven. After about 15minutes I bolused my insulin... which proceeded to leak so I needed a new cannula and I bolused myself again knowing that I was going to eat Thanksgiving anyway and would probably need the extra insulin. Well about 45minutes later we ate and by then my sugar was in the pits, so I wolfed down my meal and didn't really get to enjoy any of it. And then my low sugar caused me to sweat like a marathoner running in 90 degree weather, which was unpleasant. All of the effort put into cooking and entertaining made me tired, so once the guests left I put my head down for a nap. I woke up 3hours later with my sugar in the 300s. Oops and yuck. Hmmph. Not an easy day.
I also want to add here the cranberry recipe that I used. I boiled 1cup orange juice with orange zest (half a large orange) and pumpkin pie spice (about 1 tsp). I added fresh cranberries once boiling and cooked uncovered for another 10minutes until the cranberries were burst. I took it off the heat and stirred in 1/4 cup honey and 1/4 cup agave nectar. Then I cooled it and put it in the fridge. It tasted so good!
We started with a fresh young, 15 pound turkey from Wegman's. Not the "Holiday" Turkey which is especially bred to have more white meat. That didn't seem right to me. I am weird and like the dark meat anyway. The night before we took out the bird. We put the neck in a pot of water with peppercorns, cloves, onions, celery, garlic slices (dried), bay leaf and salt. That boiled for 2-3 hours and then I don't know what happened because I went to sleep and my dad finished it off. I think he just put it in a bowl and then the fridge.
The goal was to put the bird in the oven in time for dinner at 2pm. We took it out of the fridge at 10:15. We removed the plastic piece keeping the legs together. We dried it off. We put butter all over the skin and under the skin. We put salt and pepper on the skin and in the cavity. We put rosemary under the skin and in the cavity. We put a sliced orange and onion in the cavity. Under the bird was celery and onion in the roasting bag with some flour. The bird went in the oven at 11:10am at 350 degrees.And there it sat for 1 hour, 2hour, 3 and one half to reach 160. OMG that took forever. The roasting bag said 2 to 2 and 3/4 hours for a stuffed bird. Maybe the bird was too cold to start? Or the bag instructions were misleading? We finally took it out to rest.
Then we put the squash, rolls, and the vegetables that Eileen and Chris had already roasted in the oven. After about 15minutes I bolused my insulin... which proceeded to leak so I needed a new cannula and I bolused myself again knowing that I was going to eat Thanksgiving anyway and would probably need the extra insulin. Well about 45minutes later we ate and by then my sugar was in the pits, so I wolfed down my meal and didn't really get to enjoy any of it. And then my low sugar caused me to sweat like a marathoner running in 90 degree weather, which was unpleasant. All of the effort put into cooking and entertaining made me tired, so once the guests left I put my head down for a nap. I woke up 3hours later with my sugar in the 300s. Oops and yuck. Hmmph. Not an easy day.
I also want to add here the cranberry recipe that I used. I boiled 1cup orange juice with orange zest (half a large orange) and pumpkin pie spice (about 1 tsp). I added fresh cranberries once boiling and cooked uncovered for another 10minutes until the cranberries were burst. I took it off the heat and stirred in 1/4 cup honey and 1/4 cup agave nectar. Then I cooled it and put it in the fridge. It tasted so good!
Monday, July 6, 2015
Week 3
A lot of the same this week:
Boston Bibb lettuce (I think)
Kale bunch (no Swiss Chard which Bert was excited about)
Plenty of summer squash
2 cucumbers
Red beets
1/2 pint of raspberries
Boston Bibb lettuce (I think)
Kale bunch (no Swiss Chard which Bert was excited about)
Plenty of summer squash
2 cucumbers
Red beets
1/2 pint of raspberries
Cream cheese pin wheels
For a party yesterday I made Cream Cheese Pin Wheels. Recipe courtesy of Allrecipes.com:
http://allrecipes.com/Recipe/Party-Pinwheels/Detail.aspx?soid=recs_recipe_seed
I used reduced fat cream cheese, black beans (low sodium and rinsed) instead of olives, no extra cheddar cheese, 3/4 of a red bell pepper diced, 2 green onions diced, cleaned/washed pre-cut celery sticks that I diced, shredded carrots that I diced into smaller pieces, 6 -10inch whole wheat tortillas, and all else as described in the recipe.
I think they still were a little salty, maybe that comes from the ranch packet I used? Could probably use cream cheese mixed with just chives or cilantro next time. Maybe a little heat to add another layer of flavor. I would make these again and I received a few compliments at the party.
http://allrecipes.com/Recipe/Party-Pinwheels/Detail.aspx?soid=recs_recipe_seed
I used reduced fat cream cheese, black beans (low sodium and rinsed) instead of olives, no extra cheddar cheese, 3/4 of a red bell pepper diced, 2 green onions diced, cleaned/washed pre-cut celery sticks that I diced, shredded carrots that I diced into smaller pieces, 6 -10inch whole wheat tortillas, and all else as described in the recipe.
I think they still were a little salty, maybe that comes from the ranch packet I used? Could probably use cream cheese mixed with just chives or cilantro next time. Maybe a little heat to add another layer of flavor. I would make these again and I received a few compliments at the party.
Thursday, July 2, 2015
Green Pizza take 3
We are making good progress with the box this week. We have about 1-2 servings of lettuce, 1 mini squash, and 1 cuke left. I prepped the Swiss chard for dinner by making Green Pizza.
I used
1/2 yellow onion
2 cloves garlic
1 bunch of Swiss Chard, washed, roughly chopped with stems removed
3/4 jar of pizza sauce
Shredded Mexican cheese
Some sugar
Bert doesn't like the sourness of Swiss Chard so I used a little sugar to sweeten the Chard, which really helped.
I sauteed the onion and garlic until tender, then added the wet/chopped leaves and covered for a few minutes. Once the leaves were wilted, I poured the sauce over the top and sprinkled with cheese. I put this in the oven at 400F for maybe 15minutes (tops), uncovered.
Served with chicken and rice. So yummy! Bert ate all of his, although somewhat gingerly. He said it wasn't bad.
I used
1/2 yellow onion
2 cloves garlic
1 bunch of Swiss Chard, washed, roughly chopped with stems removed
3/4 jar of pizza sauce
Shredded Mexican cheese
Some sugar
Bert doesn't like the sourness of Swiss Chard so I used a little sugar to sweeten the Chard, which really helped.
I sauteed the onion and garlic until tender, then added the wet/chopped leaves and covered for a few minutes. Once the leaves were wilted, I poured the sauce over the top and sprinkled with cheese. I put this in the oven at 400F for maybe 15minutes (tops), uncovered.
Served with chicken and rice. So yummy! Bert ate all of his, although somewhat gingerly. He said it wasn't bad.
Sunday, June 28, 2015
A little cuke!
This week's box was a lot like last week's:
1 bunch beets
1 fennel bulb
1 bunch Swiss Chard
1 bag English peas
4 summer squash
1 head red leaf lettuce
1 bunch Arugula
And...1 small cucumber.
The creative thing we did tonight was buy some marinated steak tips and had them on whole wheat pita. I piled sauteed zucchini, lettuce, tomato and tzatziki sauce on mine. So delicious!
I roasted the beets and fennel in the oven for this week's lunch. I'll have that with cooked lentils and goat cheese over greens.
We went shopping first since the truck was late with the drop off. If I had known about the cucumber I might have planned to make my own cucumber sauce for the pita.
1 bunch beets
1 fennel bulb
1 bunch Swiss Chard
1 bag English peas
4 summer squash
1 head red leaf lettuce
1 bunch Arugula
And...1 small cucumber.
The creative thing we did tonight was buy some marinated steak tips and had them on whole wheat pita. I piled sauteed zucchini, lettuce, tomato and tzatziki sauce on mine. So delicious!
I roasted the beets and fennel in the oven for this week's lunch. I'll have that with cooked lentils and goat cheese over greens.
We went shopping first since the truck was late with the drop off. If I had known about the cucumber I might have planned to make my own cucumber sauce for the pita.
Monday, June 22, 2015
First CSA box of Summer 2015 and Swiss Chard bundles
We picked up our first CSA box of the season yesterday. We had a good haul considering the season is just starting:
1 bunch Arugula
6 golden beets
1 head of red leaf lettuce
1 fennel bulb
4 squash/zucchini
1 bag of English peas
1 bunch of Swiss Chard
1 pint of strawberries
Last night we had salmon with some of the squash and leftover potato salad. I boiled the beets and took them to work with Arugula, goat cheese, lentils, and olive oil/balsamic dressing. Yummy! I found crumbled goat cheese from Vermont which has the best flavor ever.
Tonight I made Swiss Chard bundles. I created my own recipe.
I prepared 4 servings of brown rice.
Used my Dutch oven to boil water. Cleaned the Swiss chard then dipped the leaves into the water for like 15 seconds before submerging in an ice bath.
I diced onion, garlic and browned them with ground turkey. I tossed in some of the small Swiss chard greens, salt and pepper, and then cut up a tomato for more color. I added the rice on top.
Now I had to prepare the leaves to make bundles. I cut out the tough stem and tried to dry the leaves between paper towels.
Finally I piled a serving spoon size scoop of the rice/turkey mix onto each leaf and rolled it like a burrito. I put the bundles in the Dutch Oven where I was warming some pasta sauce. Put the lid on and simmered for maybe 25minutes? The whole recipe took 2hours. So exhausting and so many pots to clean.
Tasted good served with shredded cheese on top. Bert still isn't a fan of Swiss Chard (but he managed to finish his bundle after I added the cheese). Not a good recipe for a weeknight or if you are cooking solo. I probably only needed one cup of rice. Suggest starting the wrap at the end where the stem was so that you finish at the top of the leaf where there isn't a seam (so the rice mixture doesn't fall out).
1 bunch Arugula
6 golden beets
1 head of red leaf lettuce
1 fennel bulb
4 squash/zucchini
1 bag of English peas
1 bunch of Swiss Chard
1 pint of strawberries
Last night we had salmon with some of the squash and leftover potato salad. I boiled the beets and took them to work with Arugula, goat cheese, lentils, and olive oil/balsamic dressing. Yummy! I found crumbled goat cheese from Vermont which has the best flavor ever.
Tonight I made Swiss Chard bundles. I created my own recipe.
I prepared 4 servings of brown rice.
Used my Dutch oven to boil water. Cleaned the Swiss chard then dipped the leaves into the water for like 15 seconds before submerging in an ice bath.
I diced onion, garlic and browned them with ground turkey. I tossed in some of the small Swiss chard greens, salt and pepper, and then cut up a tomato for more color. I added the rice on top.
Now I had to prepare the leaves to make bundles. I cut out the tough stem and tried to dry the leaves between paper towels.
Finally I piled a serving spoon size scoop of the rice/turkey mix onto each leaf and rolled it like a burrito. I put the bundles in the Dutch Oven where I was warming some pasta sauce. Put the lid on and simmered for maybe 25minutes? The whole recipe took 2hours. So exhausting and so many pots to clean.
Tasted good served with shredded cheese on top. Bert still isn't a fan of Swiss Chard (but he managed to finish his bundle after I added the cheese). Not a good recipe for a weeknight or if you are cooking solo. I probably only needed one cup of rice. Suggest starting the wrap at the end where the stem was so that you finish at the top of the leaf where there isn't a seam (so the rice mixture doesn't fall out).
Tuesday, May 5, 2015
Cinco de Mayo!
Tonight I made this enchilada casserole. http://allrecipes.com/Recipe/Layered-Chicken-and-Black-Bean-Enchilada-Casserole/Detail.aspx?prop24=RD_RelatedRecipes
Probably took me an hour to prep. I bought chicken breasts, cubed those and seasoned with cumin and coriander. I also chopped up 1/2 onion and 2 large cloves of garlic and sauteed that with the chicken. Once that was done, I went back and diced the chicken into smaller pieces.
When making the layers, I used 4 corn tortillas for each layer. I bought Old El Paso Enchilada sauce and green chiles.
I think it is easier to mix the sour cream with the chicken mixture rather than adding it to the top of the cheese layer. That did not work out. I included the sour cream in the final layer rather than waiting to add it at the end.
This fit perfect into my 11x7 glass dish.
When making the layers, I used 4 corn tortillas for each layer. I bought Old El Paso Enchilada sauce and green chiles.
I think it is easier to mix the sour cream with the chicken mixture rather than adding it to the top of the cheese layer. That did not work out. I included the sour cream in the final layer rather than waiting to add it at the end.
This fit perfect into my 11x7 glass dish.
Saturday, April 4, 2015
Baked Broccoli Balls
I first made this recipe for a christmas party, but unfortuantely I didn't write anything down! I had a recipe but I am sure that I had made modifications. This is the recipe I used:
http://allrecipes.com/recipe/parmesan-broccoli-balls/detail.aspx
When I made them today I used:
About 3 cups of broccoli. some fresh, some frozen cuts, steamed about 10minutes total
1/2 small-medium onion, steamed and finely chopped
3 crushed garlic cloves
4 eggs beaten
6 tbps butter melted in saucepan
1 box 6oz low sodium stove top chicken flavor
Some black pepper and ground peppercorn
To be accurate I did cook the frozen and fresh broccoli separately.
I used my hand chopper to cut the broccoli finely. I also used it to beat the eggs.
I did everything else as described in the recipe to prepare and mix the ingredients.
I used my largest glass bowl, covered it with a silicone lid and put it in the fridge.
I think I will bake them tomorrow.
I sliced my thumb open washing the chopper! :(
http://allrecipes.com/recipe/parmesan-broccoli-balls/detail.aspx
When I made them today I used:
About 3 cups of broccoli. some fresh, some frozen cuts, steamed about 10minutes total
1/2 small-medium onion, steamed and finely chopped
3 crushed garlic cloves
4 eggs beaten
6 tbps butter melted in saucepan
1 box 6oz low sodium stove top chicken flavor
Some black pepper and ground peppercorn
To be accurate I did cook the frozen and fresh broccoli separately.
I used my hand chopper to cut the broccoli finely. I also used it to beat the eggs.
I did everything else as described in the recipe to prepare and mix the ingredients.
I used my largest glass bowl, covered it with a silicone lid and put it in the fridge.
I think I will bake them tomorrow.
I sliced my thumb open washing the chopper! :(
Tuesday, March 24, 2015
Beef Stroganoff
So I tried to make beef stroganoff last week, but I think I made too many substitutions. Some recipes for beef stroganoff include a can of cream of mushroom soup. I saw Rhee Drummond make a sauce from scratch for her green bean casserole instead of using a can of cream of mushroom so I thought I could do that too. I bought some stew beef cubed from Trader Joe's, mushrooms, milk, asparagus and egg noodles.
I started by browning the beef in my Dutch oven. I browned all sides in three small batches. Ultimately, once the beef made it to the plate it was tough. Bummer.
We cooked the vegetables in the small amount of beef fat that was left in the pan, then I added some butter, flour and then milk, 1%. I should have used some cream like Rhee did. My roux/gravy or whatever I was trying to make never thickened, or maybe it was because I was hungry at this point so we ate it as is. I feel like the dish took forever! Especially since I carefully browned the beef in small batches. I have never worked that slowly on a dish before.
So next time I should try the recipe with sour cream instead of cream of mushroom maybe?
I started by browning the beef in my Dutch oven. I browned all sides in three small batches. Ultimately, once the beef made it to the plate it was tough. Bummer.
We cooked the vegetables in the small amount of beef fat that was left in the pan, then I added some butter, flour and then milk, 1%. I should have used some cream like Rhee did. My roux/gravy or whatever I was trying to make never thickened, or maybe it was because I was hungry at this point so we ate it as is. I feel like the dish took forever! Especially since I carefully browned the beef in small batches. I have never worked that slowly on a dish before.
So next time I should try the recipe with sour cream instead of cream of mushroom maybe?
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