Monday, May 2, 2016

Chia Seed Meatballs and Meatball Gratin

These were delicious! With the gestational diabetes, I can't have carbs so I gave chia seed meatballs a try (using chia seeds instead of breadcrumbs). It worked really well. They were super flavorful and you don't really notice the chia seeds, but they bind the meatballs together, and are apparently super good for you. The fennel seeds give them a bit of a sausage flavor and the sundried tomatoes give them some umami and richness. I topped them with marinara sauce, fontina, and pecorino and threw it under the broiler - so tasty! For Jamie, I made a meatball sub. 

Monday, April 25, 2016

Vegetable Garden Week 7 - April 24

The garden is looking good! I was worried that after the cold snap after planting these seeds that they might suffer, but so far they're looking very healthy! The snap peas are already almost six inches high, the radishes are growing like crazy and there are little red bulbs just under the dirt, and the lettuce looks very thick and healthy so far. 

Monday, April 4, 2016

Vegetable Garden Week 4 - April 3

The seeds are sprouting! Even though last weekend was cold and windy and awful, the warm weather in the past few weeks has been good for the garden. We have little sprouts for the snappeas, lettuce, and radishes. 
When we're out next weekend I'll probably have to do a little culling to make sure there aren't too many too close together. Yay spring!

Friday, March 25, 2016

Zucchini Noodles with Ham and Peas

My mom got me a spiralizer for Christmas and I've been having fun trying out new recipes with it. We had some leftover ham so I made a ham and pea pasta with zucchini noodles - really tasty, and a lot lighter than a big bowl of pasta. (Get ready for more recipes like this - I just found out I have gestational diabetes so goodbye carbs for the next two months.)

Serves 2
2 zucchinis, ends trimmed
1/4 cup chopped up ham (feel free to use bacon if you don't have ham)
1 cup of frozen peas
1/2 cup chicken broth
1 clove garlic, peeled and minced
1 pinch red pepper flakes
salt and pepper
Pecorino or parmesan cheese for grating
optional: basil leaves for garnish

Wednesday, March 23, 2016

Mini Berry Tarts

This is a great, quick little dessert. If you can't find speculoos (delicious French/Belgian cookies that taste like a mix between a graham cracker and a ginger snap) you can use graham crackers, or ginger snaps. The crust with the speculoos and browned butter is delicious, and perfect with the tart berries and slightly sweet whipped cream. 

Serves 2
About 1 cup mixed berries
3/4 tsp sugar
1/4 tsp vanilla
squeeze of lemon

6 speculoos cookies
1 tbsp butter
1/4 tsp sugar

Whipped Cream
1/2 cup heavy cream
1 tbsp powdered sugar
1/4 tsp vanilla

Monday, March 21, 2016

Roasted Butternut Squash with Cardamom and Lime

This is another great recipe from Ottolenghi. I love butternut squash, and in this recipe it takes on a really different flavor than the usual roasted squash. 

Serves 4-6
2 limes
1 medium butternut squash (about 2 lb)
2 tbsp cardamom pods
1 tsp ground allspice
1/2 cup greek yogurt
2 1/2 tsp tahini
1 tbsp lime juice
1 green chile, thinly sliced
2/3 cup picked cilantro leaves

Friday, March 18, 2016

Butterscotch Bourbon Ice Cream

This homemade ice cream is so creamy and perfect. I stupidly forgot to take a picture of it scooped out, so you'll just have to take this one of it churning. A few summers ago, the New York Times came out with a fantastic ice cream article and recipe with a basic base and a whole bunch of ways to customize it with different flavors, aptly titled, "The Only Ice Cream Recipe You'll Ever Need." They had a butterscotch bourbon flavor that I tried last weekend - yum! It's really, really good and I will definitely make it again. It's rich and creamy and has just a hint of bourbon - it's not overwhelming at all. (I don't like my desserts to taste like booze).