March = Meatballs!

Ah, comfort food!
Sundays in March scream out for the stick-to-your-ribs variety of sustenance - it has to be savory and nostalgic to balance the raw cold that just cuts to the bone. So, who am I to fight it? Comfort food it is...

Rolling Right Along...
I was really hoping to get to my studio to paint today, but laundry, errands and a few must-do (but mundane!) tasks around the house have eaten up the best part of the day. I like to paint at midday, when the light is ideal - although it is still daylight until 6 p.m. now, our daylight hours are still short, so it makes the window of opportunity even more precious -- and, at times, elusive!

And so it goes for me all through the winter -- I am on rations of light and starving for more. Unable to paint this aft, and thinking of my own dear Mom and how she always cooked these amazing, balanced, sit-down meals for her family, I decided that I could pour a little love and creativity into my time in the kitchen if not at my easel.

The Decision
After a bit of thought as to what to prepare, I settled on Porcupine Meatballs - not something my Mom made, but a recipe I prepared in my early teens at school, and one that my kids love: Foods and Nutrition class wasn't a total loss, I suppose!

And "NO" - these are NOT made with wild porcupine meat (LOL) in case you are wondering just how wild we Canucks are! These meatballs are made with beef and uncooked rice -- as the rice swells during the cooking process, it sticks out of the meatballs a bit; hence the "porcupine" name!

I have made a few adjustments to the recipe over the years, tailoring the recipe to our tastes; hope you will enjoy the combination of flavours too. We had our Porcupines tonight with a side of homemade Garlic Mashed Potatoes and mixed veg, it was a hit with the fam, and I enjoyed the silence as they all chowed down:) My son had his very LOUD friend over all day and I was quite pleased that Mr. Megaphone Mouth had to go home for din-din...

Satisfying and homey, but not difficult or too labour intensive -- here is the recipe for you to try. Something to warm your heart a little while you wait for signs of spring...

Pam's Porcupine Meatballs

Ingredients:
2 lb. lean ground beef
2/3 cup long great white rice (I use Jasmine or Basmati)
2 tsp. seasoned salt
1/2 cup finely grated cooking onion
1 tsp. Worcestershire sauce
1 large egg
1/2 tsp. freshly milled black pepper
1/2 tsp. chili powder
1/2 cup all purpose flour, for dusting
3 tins of tomato soup
2 tsp. brown sugar
2 cups water
1-2 Tbsp. canola or olive oil for browning

METHOD:
Combine beef, egg, rice, onion, Worcestershire, salt, and pepper in a large bowl and mix thoroughly until evenly combined. Pre-heat a deep skillet with a tight-fitting lid, adding in the oil.

Place the flour in a small bowl and begin rolling the meat by tablespoonfuls. Dust each ball lightly in the flour, patting off the excess and then placing the meatballs in the skillet to brown.

When all meatballs are browned, add in the soup, water, brown sugar, and chili powder, and stir gently to combine ingredients and coat all of the meatballs. Cover and simmer for 45 minutes to one hour - until rice is tender and sauce thickens slightly. Serve with mashed potatoes and veg. Makes about 3 dozen large meatballs.

Garlic Mashed Potatoes

Ingredients:
3 lb. russet potatoes
1- 1/2 tsp. salt
1/4 cup butter
1/4 cup milk
5 cloves garlic

METHOD:
Cut the tips and ends off each garlic clove, but do not peel completely. Wrap in foil and place in an oven at 300 degrees Fahrenheit for 1- 1/2 hours. Remove from oven and set aside.

Peel and chop all potatoes, covering with water in a large pot, and adding the salt. Bring to a boil and cook for 15-20 minutes, until tender. Drain the potatoes, add the butter, milk and roasted garlic -- the garlic will easily slip our of the skins and will be just like soft cheese. Mash well until creamy in consistency - serve.

Thank You! Thank You!

The last few days have been amazing! Summer-like temps sure have helped to take the pressure off -- and what a treat for all those out visiting for the Thanksgiving long weekend; the leaves are copper, gold and russet and we have been treated to some incredibly beautiful sunrises and sunsets - WOW :)

Abundant Goodness
I am "recovering" today after a wonderful house-full of family and friends yesterday -- good time was had by all and there is still so much turkey, trimmings etc left today. Whoa! Back to Atkins style eating plan this week, that's for sure! Can only hide in the stretchy pants for so long LOL! Actually -- feeling energized and smiling to myself at the fun we shared. A surprise treat to see my oldest Sister and her hubby -- they drove over two hours to join our festivities; so awesome!

Mmmm...
While I am reflecting on the joys of traditional foods and great company, here is my acorn squash recipe for you to enjoy in moderation ((Oh yeah... really high fat, but so tasty!!)).

I received this recipe from a girlfriend a number of years ago -- I was told the source was the famous Best of Bridge recipe book series. I couldn't believe how incredible it tasted -- very addicting, so I only make it every other Thanksgiving. Hope you will try and enjoy this fall or winter when you have a house full of guests. It freezes well too, so if you have better self control than my family, you could easily make one recipe and portion it out for a few "treat meals" over the winter months.

Can't Believe This is Squash!!!

1 large acorn squash
1 large cooking onion
3/4 cup butter ((divided use))
salt and pepper to taste
1 can Campbell's cream of chicken soup
1 cup sour cream ((full fat or reduced fat))
1 cup coarsely grated carrot
1 package Stove Top Stuffing for turkey ((or chicken))

Method:
Saute the onion in 1/4 cup of the butter until tender and clear - do not brown. Meanwhile bake or microwave the squash -- to bake, cut in half, scoop out seeds and place squash cut-side down on a foil lined baking sheet or roasting pan; bake at 350 degrees Fahrenheit for approximately 40 minutes -- squash will be easily pierced with a sharp knife when tender. To microwave, cut in half, scoop out seeds and place face down on a microwaveable platter. Cook on high for approximately 7-8 minutes; allow to stand for 5 minutes.

Once squash is cool enough to handle, cut halves in eighths and cut flesh away from the rind. Cube and set into a 3 quart baking dish. Stir in sauteed onion, carrots, sour cream and soup; add dash of salt and pepper and stir well to combine all ingredients in your baking dish.

Combine remaining 1/2 cup of butter with the package of Stove Top stuffing. Spread this mixture over top of the squash mix in your baking dish. Pat down slightly. Bake at 350 degrees Fahrenheit, uncovered for 40 minutes. Top should be golden brown. To keep warm until serving time, reduce heat to 150 degrees, cover with foil to maintain moisture.

You will just go "mmmmmmm..... Oh my God...mmmm...." when this hits your taste buds - guaranteed! Hope you will try and enjoy in the best of health; xo!

Sunday, June 13, 2010

Hello Cupcake :)

At long last some blue skies and sunshine have aligned with our weekend hours. I am anxious to get out there and go for walk along the river! However, first I am baking cupcakes for my Mom's birthday -- the house smells amazing! When I get back from my walk I will fill and ice these yummy morsels.

I found this recipe a while back on the Internet, but have adapted it to be lower in sugar, higher in cocoa and with the addition of baking soda -- replacing some of the baking soda. No birthdays in your world for a while? Why not celebrate the summer sun, a random happy moment, or wonderful, delightful, party and pastry-worthy YOU? Hope you will try, enjoy in good health and let me know how you like them.

Cream Filled Chocolate Cupcakes

Batter Ingredients:
1 cup water
1 cup canola oil
1 cup milk
2 large eggs
1 tsp. vanilla extract
1 tsp. sea salt
3 cups all purpose unbleached flour
2/3 cup cocoa powder
2 - 2/3 cups granulated white sugar
1 tsp. baking powder
1 tsp. baking soda

Combine eggs, water, oil, milk, vanilla and salt in a large bowl, beating until well-combined and slightly frothy. Mix the remaining ingredients together in a mid-sized bowl and add the dry mix gradually to the liquid to form a smooth batter. Preheat oven to 375 degrees Fahrenheit and line 24 muffin tins with paper liners. Ladle batter into the cups and bake for 20 minutes.

Allow to cool completely and then pipe in creamy filling using a pastry bag (filling recipe follows). To fill, first make a cross cut in the top of each cupcake with a sharp knife, then insert the pastry bag tip and squeeze until the cupcake swells slightly at the crown. Ice with favorite icing or use my Easy Chocolate Glaze (recipe follows filling).

Creamy Cupcake Filling
1/4 cup softened butter
1/4 cup shortening
dash of sea salt
1 tsp. vanilla extract
2 cups icing sugar
3 Tbsp. milk or cream

Beat together butter and shortening, adding in salt and milk (cream). Add in vanilla and gradually mix in the icing sugar to form a creamy filling. Pipe into cooled cupcake centers using a pastry bag with steel tip.

Easy Chocolate Glaze
1-1/2 cups semi-sweet chocolate chips
1 Tbsp. canola oil

Microwave in small glass bowl on High setting for 2-3 minutes, stirring after the first minute and each 30 seconds thereafter. Watch carefully as chocolate can easily scorch and the time needed to melt/combine will vary from one microwave to another. Drizzle or spread while lukewarm over cooled and filled cupcakes. This glaze will harden and be glossy -- also nice to use for dipping fresh fruit or animal crackers for a quick dessert.

Yield: 20 - 24 medium to large sized muffins. Based on 24 muffins, the calories per are 294, 14g fat per, and 24 mg cholesterol per. Enjoy!