RECIPE: HEAVENLY SWEEDISH MEATBALLS

HEAVENLY SWEEDISH MEATBALLS

INGREDIENTS

         2 tablespoons olive oil, divided

         1 onion, diced

         1 pound ground beef

         1 pound ground pork

         1/2 cup Panko*

         2 large egg yolks

         1/4 teaspoon ground allspice

         1/4 teaspoon ground nutmeg

         Kosher salt and freshly ground black pepper, to taste

        

         FOR THE GRAVY

         1/4 cup unsalted butter

         1/3 cup all-purpose flour

         4 cups beef broth

         3/4 cup sour cream

         Kosher salt and freshly ground black pepper, to taste

                  2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS

         Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.

         In a large bowl, combine ground beef, ground pork, Panko, egg yolks, allspice, nutmeg and cooked onion; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.

         Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.

         To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper, to taste.

         Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes.

         Serve immediately, garnished with parsley, if desired.

Recipe #26: Red and Green Spinach Enchiladas "The Best You Will Ever Have!!!!"

8 flour tortillia shells

6 oz fresh spinach cut in strips
1/4 Red onion chopped

2 Tomato cut in cubes
16 0z Pepper Jack Cheese divided in half
1/4 cup Cilantro chopped fine

3 Scalliions thinly sliced
1 16 oz can Ole Elpaso Red enchilada Sauce
1 16 oz can Ole Elpaso Greene Verdes sauce

Fill each tortillia with spinach, onion, tomato, cheese(reserve 1/2 cheese for topping) and cilantro.
Roll and Place in baking pan
Cover in Reserved cheese, sprinkle with scallions and top with green and red enchilada sauce.
Bake for 30 min at 400 until warm throughout and bubbleing in the middle.

Recipe #22: Idle (Cream of Wheat Dumplings)

2 cup Cream of Wheat (the kind that cooks in 2 1/2 minutes)
2 Tbs corn oil

1/2 cup warm (not hot) water
1 tsp sugar
1 package quick rise yeast

1 cup sweet onion (chopped small)
2 cups buttermilk
1/4 tsp baking soda
1/2 tsp salt
1/2 cup fresh cilantro chopped


Combine Cream of Wheat and oil. Microwave on hi for 2 min and stir, 2 more min and stir, another 2 minutes and stir. Set aside to cool.

Add 1 tsp sugar to warm water and stir until dissolved.
Add package of yeast (make sure yeast is not expired) and stir until clumps dissolve. Note:if there are no clumps, the yeast may be dead. Set aside yeast mixture for 5 min and if bubbles do not form on the top of the mixture, you will need start again with new yeast. If bubbles start to appear the yeast mixture is rising and we are in business.

Once the Cream of Wheat has cooled, add the yeast mixture and stir.
Add buttermilk, salt, onion, baking soda, and cilantro and stir.
Set mixture aside for 30 min in a warm place.

Set up idle plates in a double boiler. Egg poaching pan will work as well as individual muffin size bowls that can be used in a double boiler. Spray some oil in the idle pan, muffin bowels, or egg poaching tray. Spoon 2 Tbs of mixture in to each idle bowl. Place the idle bowls or egg poacher in double boiler with water in the boiler. Bring water to boil and reduce to med low heat. Steam for 6-7 minutes. Remove pans from double boiler and set aside to cool for 5 min. Add a tsp of water to each cup edge to loosen the dumpling. Spoon out the dumpling and set in a covered dish.

Repeat the above until all mixture is gone. You should be able to make about 18-20 Idles.

Serving Suggestions: Serve with Curried Lentil Soup "The best you ever had!"
Serve plain with butter. (My kids like this.)
Serve with spicy coconut chutney.
Prep Time: 30 min + 30 rising time.
Cooking Time: 7 min each batch x 3 batches.
Servings: 4
Storage: In refrigerator for 5 days.

Recipe #19: Awah's Op Dosa (Indian Rice Pancakes)

2 cup rice uncooked and soaked in water 5-6 hours, then strain
4 tbs plain yogurt
4 tbs milk
1 tsp salt
dash baking soda

1 cup cooked rice

Blend in blender on hi uncooked rice, yogurt, milk, salt and soda until batter forms similar to pancake batter. After texture becomes smooth add the cooked rice and blend.

Pour on skillet like pancakes with a drizzle of olive oil on the edges and cover with a pot lid so as to steam the dosa. Cook on medium for 2-4 minutes. You know it is done when the dosa bubbles and there are NO wet batter spots. Serve hot.

Servings: 20 (6") dosas
Serving suggestions: Serve with coconut or peanut chutney.

Melt In Your Mouth Southwestern Quiche

1 Tbs butter
1/2 sweet onion chopped
1/2 Green bell pepper chopped
1/4 jalapeno chopped fine
2 Tbs cilantro chopped fine
1/2 tsp salt
1/4 tsp pepper
1 cup shreded jalapeno jack cheese
1 pie crust

4 egg and 3/4 Half and Half whipped together until frothy and set aside
1/4 tsp salt
1/4 tsp pepper

In a sautee pan heat butter on med. Stir fry onion and peppers and jalapenos until tender. Add salt and pepper.
In one pie crust transfer the onion pepper mixture to the bottom and spread evenly.
Top with cheese and pat down firm. Pour whipped egg mixture over cheese.
Bake at 350 for 30 minutes.
Cool for 5-10 minutes before serving. Serve with fruit.
Servings:6

Recipe #15: Usha's Grilled Spicy Jack and Tomato Sandwich

2 slices seedless rye bread
1 tablespoon butter
1/3 cup grated Jalapeno Jack Cheese
2 slices firm but ripe tomato

Heat griddle to medium high. Spread butter on rye bread and seer the bread on the butter side. Turn griddle on Low. Divide cheese on each piece of bread . Lay the tomato slices on top of the cheese on one piece of bread. Once the cheese starts to melt, flip the second piece of bread over onto the tomatoes. Heat until cheese is completely melted. You may need to flip the sandwich 2 or 3 times to prevent burning. Sharp cheddar works well if you don't like the spicy Jalapeno Jack.
Serve with a cup of tomato soup.
Yields: 1 Sandwich

Recipe #13: Really Good Spaghetti Sauce -Simple and Spicy

4 tablespoons Olive Oil
½ large Sweet Onion, Chopped
1 tablespoons Garlic Minced
½ teaspoons Dried Basil
1 tablespoons Dried Oregano
1 (11.5oz) can Original Rotel Tomatoes
2 (14 oz) cans Petit Diced Tomatoes

In a medium sauce pan, heat olive oil on Medium High. Add onion and stir for 1 min. Add Garlic and stir for 1 min. Add Basil and Oregano and stir for 1 min. Add Rotel and stir for 1 min. Add Diced Tomatoes and stir for 1 min. Reduce heat to Med-Low for 20 min. stirring occasionally. Serve over pasta. Garnish with Grated Pecorino Romano Cheese.
Yields: 6 one cup servings.

Recipe #12: Chicken Enchiladas "The Best You Will Ever Have!!!!"

8 flour tortillia shells

2 Chicken Breast Baked or Grilled and chopped
1/2 Zuccini Cubed
1/4 Red onion chopped
16 0z Pepper Jack Cheese divided in half
1/4 cup Cilantro chopped fine

3 Scalliions thinly sliced
1 16 oz can Ole Elpaso Red enchilada Sauce
1 16 oz can Ole Elpaso Greene Verdes sauce

Fill each tortillia with chicken zuccini onion cheese(reserve 1/2 cheese for topping) and cilantro.

Roll and Place in baking pan
Cover in Reserved cheese, sprinkle with scallions and top with green and red enchilada sauce.
Bake for 30 min at 400 until warm throughout and bubbleing in the middle.

Recipe #11: Sweet and Spicy Breakfast Rice

If have left over corn on the cob from last night summer cookout, this is a great way to use up that corn.

4 Tbs 50/50 Smart Balance (butter and olive oil) Heat in Stir fry pan on Med -Hi
1/4 Cup Red Onion Finely Chopped Add to oil
1 Jalapeno seeded and chopped fine Add to onions and Oil
Stir 2 min

3 Cobbs of corn cooked and cut off the cob Add to pan and stir 1 min
1/4 tsp paprika add and stir
1/4 tsp cayenne pepper(optional) add and stir til golden
1/4 cup Fresh Cilantro chopped fine add and stir 1 min

4 Cups cooked Rice Fold in rice until well mixed
4 Eggs and 1 Tbs milk whipped together Pour over Rice mixture
and fold in once or twice.
Let Eggs cook in Rice for 3min.
6 oz Jalapeno Jack Cheese Shredded Sprinkle over Rice Mixture
(If you like less spice use cheddar) Fold into Rice once or twice.

Makes: 6 One Cup Servings
Serve: With Fresh Fruit For Breakfast Lunch or Dinner.

Recipes #7: Breakfast Rice

Ever wonder what to do with left over Rice?

This is a great rice dish for breakfast or brunch.

Serves 2

Ingredients:

2 Tbs 50/50 blend Olive Oil /Butter

2 Green onions chopped in rounds all of the white part and 1/2 way up the green stem
2 Tbs fresh chopped dill1/4 tsp paprika

1/8 tsp cayenne pepper 1/4 tsp Salt
1/8 tsp Pepper
2 1/2 cups cooked Rice
3 eggs whipped with 4Tbs milk
4 Tbs grated Jalapeno Jack Cheese

Sprigs of fresh dill for garnish.
1 Tbs Jalapeno Jack Cheese for garnish

Directions:
Heat Oil.
Add onions and dill. Saute 2 minutes.
add Paprika, Cayenne, Salt, Pepper and stir.
Fold in rice until coated and rice is sizzling.
Add egg/milk mixture in a well in the center of rice and just fold in to rice mixture.
Grate cheese over rice and eggs and gently fold it into the mixture.
Place 1 sprig of dill in a small bowl sprinkle a little cheese over the dill.Fill the small bowl with the breakfast rice and tamp down. Flip bowl upside down on plate to release the rice in a perfect uniform serving and already garnished. Serve with cut fruit.

This is one of our family favorites!

Recipes #6: The Best Spaghetti Sauce Ever

This is the best sauce EVER! I've been making this for about 10 years and this is about as good as it gets and is loaded with vegetables. My kids love this sauce! This recipe makes a whole pot full so share with neighbors, freeze it or cut the recipe in 1/2. I use it on spaghetti noodles, in ravioli and tortellini, in my lasagna and as my pizza sauce to make fresh home make pizza.

3 Tbs Olive Oil
1 Large Onion Chopped Fine
1 Green Bell Pepper Chopped Small Pieces
1 Red or Yellow Bell Pepper Chopped Small Pieces
4 10- inch Celery Stalks Chopped Small Pieces
1 Tbs Garlic Minced (about 4 large cloves)
6 Tbs Tone's Spaghetti Seasoning (Purchased at Sam's and CostCo)
1 Large 28 oz Can Rotel Original Tomatoes
1 Large 28 oz Can Tomato Diced
1 Large 28 oz Can Crushed Tomatoes
6 Grated Large Carrots (About 6 Cups)

Heat Oil
Add Next 5 Ingredients and Saute until tender about 5 minutes.
Add Seasoning and Stir and cook 5 more minutes.
Add the 3 cans of Tomatoes
Simmer for 10 minutes
Add Carrots (serves as a thickener).
Reduce heat to Low and cook for at least 40 minutes and up to 2 hours.

Servings: 20

Suggestions:
Over pasta with meatballs and grated Romano Cheese.
Mix in some Kalamata Olives and Serve over Bow Tie Pasta.
Great as a Pizza Sauce.
Calzone or Mozzarella Stick Dipping Sauce.
The kids will never know there are vegetables in there.
Store in Freezer for up to 3 months.

Recipes #5: Greek Quiech

1 Tbs olive oil Heat to Med High
1 clove garlic minced Add and stir
1/2 red onion chopped small Add and cook stirring until translucent
1/2 tsp salt Add and stir
1/4 tsp pepper Add and stir

1 bag fresh spinach Add and stir occasionally until coated with oil
Cook until water evaporates
1 medium tomato Add and cook 3 minutes

1 pie crust Remove from heat and pour into pie crust
4 0z feta cheese Sprinkle cheese on spinach mixture

3 egg and 3/4 cup milk Whip together
1/8 tsp nutmeg Add
1/2 tsp salt Add
1/4 tsp pepper Add
Pour over spinach mixture.

Bake at 350 for 30 minutes.

Cool for 5-10 minutes before serving.

RECIPES #4: STIR-FRY SPINACH ORZO PASTA SALAD

Need to get your spinach in? Here is how!

Make the Spinach Stir-Fry and eat it by itself or combine the stir-fry with Orzo pasta and fresh salad ingredients to make a fantastic pasta salad that your friends will rave about.

Spinach Stir-Fry:

1 bag (6 oz) washed ready to use fresh spinach (chopped in strips) set aside

1Tbs Olive Oil

1 Clove crushed garlic

1/8 C. red onion chopped small

1 pint grape tomato cut in halves

1/4 tsp sea salt

1/4 tsp cayenne pepper

1/4 tsp paprika

1/4 tsp fresh cracked pepper

Pasta:

1 cup Orzo (about 2.5 cups cooked)

Fresh Salad Mix:

1 6-inch piece of celery chopped in small pieces

1 green onion cut in slivers

2 Tbs fresh dill chopped fine

2 Tbs favorite Italian dressing

1/4 cup toasted pine nuts

1/2 cup crumbled feta cheese

Directions:

Spinach Stir-Fry:

Heat oil on medium high. Add garlic saute for 30 sec.

add red onion and saute for 90 sec

Add cut tomatoes and seer each side stirring frequently ( about 3 min)

Add cut spinach saute until spinach just wilts.

Add sea salt, cayenne pepper, paprika, and cracked pepper. Stir and remove from heat and set aside.

Pasta:

Cook Orzo pasta al dente (about 6 minutes) in boiling water with 1tsp salt and 1/2 tsp olive oil.

Drain and rinse with cold water and set aside.

Salad Mix:

Combine celery, green onion, dill, Italian dressing, pine nuts, and feta. Set aside.

Combine Spinach Stir-Fry with Orzo pasta. Toss in the fresh salad mix ingredients.

Refrigerate and Serve when you are ready to eat.

RECIPES #3: PARTY IN YOUR MOUTH NACHOS (Super Bowl Party Perfect)

PARTY -N- YOUR MOUTH NACHOS
This is one everyone loves and you never get tired of. I've been making this for 10 years. My kids even love it. After eating these, they never just want chips with just melted cheese anymore. I do take the jalapenos out for them and I use a little extra cheese. The cheese acts as a carrier for all those vegetables.

1 (14 oz) can of great northern beans (drained and rinsed and patted dry)

1 (14 oz) can of black beans (drained and rinsed and patted dry)
1 (14 oz) can of corn (drained and patted dry but NOT RINSED)- I like the white shoe-peg corn
1 medium yellow bell pepper chopped small
1 medium red bell pepper chopped small

1 medium green bell pepper chopped small (3rd pepper optional)
1 full cup chopped fine fresh cilantro
1/4 cup chopped red onion
1/2 jar jalapeno peppers chopped or 1 fresh jalapeno pepper minced FOR GARNISH
2 fresh squeezed lime (4 Tbs)
6cups of Colby and Jack cheese (I use an extra cup if my kids are eating it or if I am serving it at a party)

Combine all ingredients (refrigerate for up to 4 days)
Spoon in 1 tsp of mixture into Tostito Tortilla Scoop Chips.
Microwave until cheese melts (usually 1 full min for a plate full).
Serve with Salsa and Sour Cream. It's definitely a party in your mouth.
We eat this as a meal. I top each scoop with a 1/4 of a pickled jalapeno.
De-li-cious!

Servings:12

Suggestions: Use an extra cup of cheese if young kids are eating. They like it better and they get their vegetables in this way. If you are serving this at a party, put a little cheese on the chips before the party in your mouth nacho mixture. This will prevent the chips from getting soggy from the vegetables.

Other Variations:

Party N Your Mouth Hot Cheese Dip- scoop 2 cups of PNYM into a microwaveable dish and heat on Hi until mixture is melted and hot.

Party N Your Mouth Quesadillas-scoop 4 Tbs of mixture on a flour tortilla, fold in half and warm on a flat pan until cheese is melted.

Party N Your Mouth Southwestern Egg rolls- decrease cheese by half, scoop 2 Tbs of mixture into a won ton wrap and roll like an egg roll sealing edges with water. Fry for 2 minutes.

Party N Your Mouth Bean Salad- recipe with out cheese, add grape tomatoes chopped, 1/2 tsp salt, and 2 Tbs balsamic vinegar. Serve as a side for any Mexican dinner or top your green salad with this mixture for added color, protein and fiber.