Friday, December 30, 2011

Dutch Saucijsjes (aka Dutch Pig in the Blanket)


I'd like to take a minute and introduce you to a very special woman, my grandma Dorothy Bomgaars. Dorothy is my mother's mother and happens to be a very good (Dutch) cook. My mom grew up on a farm in Iowa with four brothers, and my grandma was in charge of feeding a family of seven every day. I can't imagine cooking for that many people every day.


And although she will be 91 in March, my grandma is incredibly sharp and tech-savvy. She reads Espresso and Cream faithfully and has a keen eye for the stock markets.


While I was home in northwest Iowa over Christmas break, my mom suggested we invite my grandma and cousin, Angela, over so my grandma could teach us how to make a very special Dutch food - saucijsjes (pronounced suh-sigh-shees). I grew up eating these Dutch treats. Although I no longer eat them, I thought it would be interesting to learn the tried and true method of making them from my grandma. Since, as we all know, grandmothers make things better than the rest of us do.

Although the name might suggest otherwise, sausijsjes are actually quite simple to make. They are slightly time consuming. But since the recipe actually calls for you to freeze the sausijsjes before baking them, you can make a double batch and store the extras in the freezer for a quick dinner or Sunday brunch.


What makes these little pig in the blankets so special are the nuances in preparation and method. Things I wouldn't have learned unless I had my grandma there as a guide. Since the ultra-flaky pastry is chock full of butter, you have to bake the saucijsjes on a piece of paper sack from a paper grocery bag. The paper absorbs the extra grease and prevents the pastry from getting soggy. And don't even think about skipping the freezing step. It helps the pastry rise and flake when you bake them.

Many of the ingredients we gathered to make the saucijsjes were only available to us because we live in a very Dutch community. At Woudstra Meat Market downtown, you can buy a special meat mixture called 'saucijsje meat', and even the bread-crumbs come from a dutch bread called Rusk, which is crumbled into the meat. I've done my best to adapt the recipe for those of you who don't have access to such specific Dutch ingredients, hoping the results will turn out as delightful for you as they did for us.


Dutch Saucijsjes (aka Dutch Pig in the Blanket)
Ingredients
For the Pastry
*5 cups all-purpose flour
*1 1/2 tsp. salt
*2 tsp. baking powder
*1 Tbsp. sugar
*3 sticks margarine
*1/2 cup shortening/Crisco (my grandma used lard)
*2 eggs, lightly beaten
*1 1/2 cups whole milk

For the Meat Filling
*3 lbs. saucijsje meat (or 1 1/2 lbs. ground beef and 1 1/2 lbs. ground pork)
*2 eggs, lightly beaten
*4 Dutch rusk, finely crumbled (or 2/3 c dry plain bread crumbs)
*1 tsp. dried sage
*3/4 tsp. salt
*1/4 tsp. cracked black pepper

Instructions
*Combine all the ingredients for the meat filling until well combined. FOrm into log-shaped pieces, about 2 inches in length (see second photo). Transfer to a large baking pan. Set aside. You should have around 38 to 40 small meat logs.
*For the dough, in a large bowl combine the flour, salt, baking powder and sugar. Add in the margarine and shortening and blend with a pastry cutter until the mixture resembles coarse peas. Add in the egg and milk and stir until well combine. Knead with your hands to form a soft ball of dough.
*Transfer dough to a well-floured countertop and roll dough to 1/4-inch thickness. Cut dough into rectangles big enough to completely cover your meat logs.
*Wrap meat in dough, being careful to seal the seam shut with your fingers by pinching together. Transfer to a baking sheet to freeze, seam side down. Repeat with remaining dough and meat.
*Freeze for at least four hours or up to two months.
*To bake, line a baking pan with a sheet of brown paper grocery sack. Preheat oven to 400°F. Place saucijsjes on baking sheet. Brush with egg whites. Bake for 45 minutes or until golden brown. Makes 40 saucijsjes

Happy Cooking!
Madison

Monday, December 26, 2011

I hope everyone had a wonderful Christmas and got a chance to spend a little quality time with friends and family. Joey and I spent the last five days back home in northwest Iowa and packed in as much time with loved ones as humanly possible. 

Maybe we spent a little too much time on the go, because this morning I woke up with a terrible sore throat and just felt pretty crummy overall. I'm hoping that a little extra sleep and a day to rest tomorrow before going back to work on Wednesday will help me mend quickly. 

Here are a few of the highlights from our Christmas...

1. Hanging out with our nephew, Baylen, and getting to help babysit while mom and dad went on a date to celebrate their four year anniversary. 

2. Attending the wedding of a high school friend and getting to catch up with people I haven't seen in years was so much fun. The bride, Janna, looked beautiful and we were lucky enough to be seated at a great table. 

3. Nutmeg was quite the charmer all week long while wearing her Christmas bow. 

4. Grandma Dorothy came over for Christmas breakfast. My mom, in typical fashion, had a beautifully-set table and amazing food. 

5. Seeing my mom open her gift (an espresso maker) was so much fun! Being the coffee-fanatic that she is, we knew we had found the perfect gift. 

6. Joe and I also managed to take a picture before the Christmas-day festivities began. The weather in Iowa was amazing! So warm that we didn't even need coats as we traveled to various family functions. As far as I'm concerned, the snow can stay away all winter. 

7. We capped off Christmas night with the traditional Bomgaars family Christmas party. Our entire family was home this year so we took full advantage and snapped a family photo. 

Madison


Friday, December 23, 2011

It's the MOST Wonderful Time of the Year



Today is a special day because my mom, Marilyn, has agreed to do a guest post for me! She worked a little Christmas magic in our apartment this year and was kind enough to share a little heart-warming Christmas story to celebrate the holidays. 

How fun is this - guest blogging?  I love this time of year, and as followers of Espresso and Cream, I thought you might enjoy hearing how Madison and Joe’s loft apartment was decorated for their first Christmas as a married couple.

While home over Thanksgiving weekend, Madison mentioned she & Joe would not be decorating for Christmas.   As is typical for most newlyweds, they had no Christmas décor and decided they would take advantage of the after-Christmas sales on trees and decorations.   Consequently, they would be waiting until next year to decorate for the season.  As a parent, I inwardly patted myself on the back thinking the money-management lessons I espoused for years had made an impact after all.

The following week produced the season’s first dusting of snow and during a telephone chat, Madison made a casual mention, “Joe says it doesn’t really feel like Christmas without a tree.”   


Such a confession tugged at my heartstrings (i.e. sweet, young couple trying to be fiscally responsible but missing out on some of the excitement of Christmas).  And then came an “Ahhh” idea, which would also turn into this year’s Christmas gifts for Madison and Joe.  

A trip to Des Moines to attend a special Christmas concert the next weekend was already on my calendar and since I was going to be in the area, I made plans to spend the night with M & J on Friday.  So, before I left home, I rummaged through the basement storage room and gathered extra decorations, greenery, and ornaments.  (Does anyone besides me have lots of unused Christmas stuff in the basement?)  I spray painted branches cut from a backyard hedge and for a brief minute, felt like Martha Stewart.  I located a perfect tall, but skinny, Christmas tree; boxed and in three pieces. And after a quick scavenge of the TJMaxx Christmas section, I felt prepared to pull off a surprise.


The weekend arrived and it was great catching up with M & J Friday night, but a pre-planned trip to visit friends in Minneapolis had them heading out the door early Saturday morning.  I asked them if it was OK if I lingered over a second cup of coffee before I too hit the road and headed for home.  But, the minute their car backed out of the parking space, the ‘elf’ fun began.  Boxes from my car were unpacked and with Christmas music playing, the decorating began.  Pleased with the festive transformation, I headed home on Sunday.

The phone call came on Sunday evening.  With excitement that couldn’t be contained, it was Madison, “Mom, we just walked in the door.  It’s magical.  The apartment is just magical.  Thank you so much, mom.”

I don’t remember giving a gift that felt as meaningful, as perfect, as appreciated and as much fun to give.  Like me, I hope the greatest gift you receive this Christmas season is the JOY that comes from giving freely.  Blessings to all of you.

Marilyn 

Thursday, December 22, 2011

Healthier Peppermint Cheesecake


For those of you that are still looking for a festive dessert over the holidays that is something a little fancier than cookies, this Healthier Peppermint Cheesecake would make a fabulous addition to your holiday table. Joey and I had friends over last week and the finale to our meal was this cheesecake.

Since I figured everyone this time of year gets enough heavy, calorie-dense meals, I wanted to keep the dessert lighter than traditional cheesecake. When I found this cheesecake recipe in a Holiday Diabetic Recipes magazine I picked up a few weeks back, I knew it would be the perfect dessert. Although no one in the group is diabetic, the recipe was lower in calories and fat than any other recipe I've come across.

When it comes to taste and flavor, I could hardly tell that this was a healthier cheesecake. It was slightly less sweet, but I found that pleasant when compared to the typical sugar coma inducing cheesecake of the Cheesecake Factory.

In other news, Joey and I have been having a great time with family and taking a little time off from work. I'll post an update soon on happenings over the past couple days, but for now I'll leave you with a this crazy-good recipe.


Festive Peppermint Cheesecake

1 1/4 cups finely crushed low-fat graham crackers
1/4 cup ground flaxseed meal
1/3 cup tub-style vegetable oil spread, melted
1 (8-ounce) package reduced-fat cream cheese
1 (7-ounce) jar marshmallow creme
1 (6-ounce) container plain nonfat Greek yogurt
1/2 teaspoon peppermint extract
3/4 cup refrigerated or frozen egg product, thawed, or 3 eggs, lightly beaten
1 1/2 cups frozen light whipped dessert topping
6 sugar-free peppermints, crushed
1 ounce semi-sweet chocolate, melted

1. Preheat oven to 375°F. For crust, combine graham crackers and flaxseed meal. Stir in melted vegetable oil spread. Press crumb mixture into bottom and about 2-inches up sides of an 8-inch springform pan, set aside.
2. For filling, beat cream cheese, marshmallow creme, yogurt, and peppermint extract until smooth. Stir in eggs just until combined.
3. Pour filling into crust-lined pan. Place pan in a shallow baking pan. Bake for 40 to 45 minutes or until a 2 1/2 inch area around the outside edge appears set when gently shaken.
4. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the side of the pan; cool cheesecake completely on rack. Cover; chill for at least 4 hours before serving.
5. To serve, spread desert topping on top. Top with melted chocolate and crushed peppermints.

Nutrition Facts per serving (makes 12 servings): 258 cal., 12 g total fat, 14 mg chol., 212 mg. sodium, 31 g carb, 1 g fiber, 6 g pro.

Happy Baking!
Madison

Sunday, December 18, 2011

'Chicken' Noodle Soup


Lately, I've been trying to do a better job about documenting how Joey and I eat together as a mixed vegetarian and omnivore family. With so few hours of daylight these days, there have been a lot of meals that have gone undocumented, since I have yet to master the art of photographing food in artificial light.

That said, once in a while I manage to snap a photo of a lunch or dinner here and there. Last week this soup was a huge hit with both Joey and me. Unlike traditional recipes for chicken noodle soup, this recipe calls for adding in the cooked chicken at the end of the preparation. That way, if someone in your family is looking to eat less meat, you can add as much or as little chicken as you want. I enjoyed my soup sans chicken with a side of toast and hummus for a little added protein. Joey enjoyed his with chicken, of course, and loved it as much as I did.

It amazes me how a little extra time yields results that are so worth making soup from scratch as opposed to buying it premade in a can. And when it gets really cold, I can only imagine we will be enjoying this soup again and again to stay warm and toasty.

'Chicken' Noodle Soup

Ingredients
*1/2 cup finely chopped celery
*1/2 cup finely chopped carrots
*2/3 cup diced onions
*3 tablespoons olive oil 
*1 teaspoon salt
*1/2 teaspoon dried oregano
*1/4 to 1/2 teaspoon chili powder
*1/2 teaspoon dried basil
*2 cloves garlic, minced
*1/4 teaspoon black pepper
*1 box (32-ounces) vegetable or chicken stock
*1 cup water
*1 can white beans, drained
*1 cup whole wheat egg noodles
*2 large chicken breasts, cooked and cut into bite-sized pieces (optional)

Instructions
*In a large stockpot over medium high heat, combine the celery, carrots, onions and olive oil. Cook for five to six minutes, until onions are opaque and carrots begin to tenderize. Add in the salt, oregano, chili powder, basil, garlic and black pepper. Cook for four to five minutes more, until mixture is fragrant.
*Add in the stock and bring to a boil. Meanwhile, in a food processor or blender, combine the water and white beans. Blend until well combined and smooth. Add to the boiling stock mixture. Bring back to a boil and add in the egg noodles. Cook until noodles are cooked, about seven to nine minutes. Reduce heat to low and add in chicken, if desired.

Happy Cooking!


Madison

Friday, December 16, 2011

Now on DailyGarnish.com


Happy Friday, everyone! I don't know about you, but I'm almost as excited about this weekend as I am about Christmas. Joey and I have been traveling on the weekends like crazy people - I think we've been gone five out of the last six weekends and a majority of the weekends this fall. So this weekend, we have a lazy weekend planned at home.

We'll also be hosting a pre-Christmas dinner party with some of our friends from Bible study, so there will be a little cooking and cleaning on the schedule. But aside from that, just a lot of nothing. I can hardly wait!

In other, more exciting, news, I'm honored to be guest posting over at Daily Garnish today. While Emily is adjusting to life as a new mom, she asked me to share a recipe. When I came upon this super-simple recipe for Vegan Oatmeal Chocolate Chip Cookies, I couldn't resist sharing it with everyone I know.

If you are new to vegan baking, this recipe is for you, since it contains no hard-to-find ingredients. Drop on over to Daily Garnish for the recipe!

Have a great weekend!
Madison

Thursday, December 15, 2011

Brown Sugar Cookies with Mint Chocolate Glaze


I created these recipes a while back to share as part of a Christmas cookie exchange on Amy's blog. Amy and I have a mutual friend: her cousin, Emily, happens to be a good high school friend of mine. When Amy asked if I would take part in her '25 Days of Cookies' I was excited to have another reason to bake and create something special.

These cookies really do deliver on the special. Instead of making traditional sugar cookies with granulated sugar, I decided to mix things up and use brown sugar mixed together with a bit of granulated sugar. The result was a moist, chewy cookie with oodles of depth. Much more than a traditional sugar cookie. I also used white whole wheat flour for added nutty flavor, but you could easily use all-purpose flour if you want.

Of course, no Christmas sugar cookie is complete without a little glaze, so I played of the mint-chocolate combination and made a super-simple icing. The resulting topper gave these cookies a bit of 'peppermint patty' appeal.


Brown Sugar Cookies with Mint Chocolate Glaze
Ingredients
*1 cup butter, softened
*1 cup firmly-packed brown sugar
*1/2 cup granulated sugar
*2 large eggs
*3/4 teaspoon baking soda
*1/4 teaspoon baking powder
*1 teaspoon vanilla extract
*1/4 teaspoon salt
*2 cups white whole wheat flour
*1/2 cup all-purpose flour
Glaze
*2/3 cup powdered sugar
*2 tablespoons chocolate milk
*1/2 teaspoon peppermint extract
*2 teaspoons chocolate milk powder (optional)
Instructions
1. In a large mixing bowl, beat the butter with an electric mixer on medium high speed for 30 seconds or until butter is soft and fluffy. Add in the sugars and beat for 1 to 2 minutes more. Add in the eggs, baking soda, baking powder, vanilla and salt. Beat until well combined. Add in the flours and beat until just combined. Chill for 2 hours.
2. Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat. Roll dough into 1-inch balls. Place on the baking sheet, 2 inches apart, and bake for 8 minutes. Cookies will look slightly puffy and under-baked/glossy on the tops. Cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely.
3. Meanwhile, prepare the glaze. Combine the powdered sugar, chocolate milk, peppermint extract and chocolate milk powder (if using) and stir until combined. Drizzle glaze over cooled cookies and allow glaze to harden. Makes 3 dozen cookies.
Happy Baking!
Madison

Monday, December 12, 2011

Sweet and Sour Tempeh Salad


I got an e-mail from a reader last week asking about how I eat vegetarian even though my hubby doesn't. When we first got married, I was wondering the same thing! Since I do most of the cooking, figuring out how we could still eat healthfully at home within our dietary constraints was up to me.

This salad is a perfect example of how we eat together. My protein source for this dinner salad was tempeh glazed in a super simple sweet and sour sauce. While Joey's protein source was chopped cooked chicken breast cooked in the same method I cooked my tempeh. It's quick swaps like these that make dinnertime in our house easier than it may initially seem.

If you are unfamiliar with tempeh, you can find out more about this vegetarian protein source HERE. It's packed with health benefits, and from a cook's perspective, it's extremely versatile. Crumbled up, it can easily pass for the texture of browned and crumbled ground beef, and it works well as a chicken replacement, as in this recipe.

This salad is a slightly different adaptation of my Autumn Chopped Salad. I know a lot of people have made this recipe after finding it on Pinterest, but mentioned that they wanted it to have a bit more protein. Problem solved!

Sweet and Sour Tempeh Salad
Ingredients
*1/3 cup cubed, raw tempeh
*1 tablespoon low-sodium sweet and sour stir-fry sauce
*1 teaspoon olive oil
*2 cups chopped Romaine lettuce
*1/2 medium pear (firm), chopped into bite-sized pieces
*1 oz. sharp white cheddar cheese, cubed
*1 tablespoon poppyseed dressing
*2 tablespoons light balsamic vinaigrette

Instructions
*Combine the tempeh, sweet and sour sauce, and olive oil in a nonstick skillet over medium heat. Cook for 2 to 3 minutes until the mixture is bubbly and hot and tempeh is heated through. Remove from heat and set aside.
*In a large salad bowl, combine the lettuce, pear, and cheese. Top with the tempeh.
*In a small cup, combine the poppyseed dressing and balsamic vinaigrette. Pour over the prepared salad. Serve immediately. Makes 1 serving

Happy Cooking!

Madison

Friday, December 9, 2011

Review: Hotel Chocolat


A couple of months ago, the amazing people over at Hotel Chocolat offered to send over some chocolates from their holiday collection for me to review. Of course, I said yes! I mean the opportunity to eat free chocolate? Count me in. 

I wasn't exactly sure what I would be reviewing, so imagine my delight when I unwrapped this amazing beautiful box of gourmet chocolates. My mom was visiting when I received the chocolates, so of course I took photos right away so we could dig in and try a couple. My first reaction was that the chocolate flavors were really creative:



Although the chocolates are a little pricey ($50 for the box of 28), if you are looking for a special Christmastime gift for a dinner party host of chocolate-loving family member, I would honestly recommend these. If you're interested in finding out more, check them out HERE

Thanks, Hotel Chocolat! And have a great weekend, everyone!

Madison

Thursday, December 8, 2011

Honey Graham Salmon


I'm thinking of naming this week of posts "Confession Week." After the name-changing fears and discussion earlier this week (thanks for all your awesome responses - it's amazing to hear everyone's experiences), it's time to talk about my eating habits. 

When I first went vegetarian, the thing I anticipated missing the most was fish. I could live without chicken, pork and beef without batting an eye, but fish, on the other hand, was another story. During the first six months of going veg, I cut out all meat, including seafood. Since I felt great and wasn't craving meat in the least bit, I felt confident my protein intake was sufficient to sustain my active lifestyle. That said, I would be lying if I claimed I didn't miss a salmon fillet every now and again.

As a bit of a back-story, I didn't go vegetarian for ethical reasons. Growing up in the heart of farm country, I don't believe eating meat is wrong (although I do see some serious issues in the way meat is raised in some commercial situations).  I chose to go vegetarian out of curiosity, and stuck with being veg because of how much science there is backing the benefits of eating a plant-based whole foods diet.

About a year ago, I decided to experiment with adding a bit of fish into my diet. Since I struggled for so long to get my family to understand my vegetarianism, I didn't want to let others in on my decision. It seemed very personal and something I didn't have figured out yet. What does this mean? Am I going to eat fish frequently? How am I supposed to describe my choice to others?

But after a year of thinking it through, I am more comfortable in my choice. I believe that my diet can be even healthier with the addition of a small piece of fish every now and again. I found this article about Omega-3 in fish extremely helpful in guiding my decision. That said, there are a few rules I try to stick to when eating fish:

1. Eating wild fish that was harvested using sustainable fishing practices. This means the fish we buy is pretty expensive, but since we only eat it once or twice a month, it works. (the Monterey Bay Aquarium has awesome downloadable guides by geographic area on what types of fish to buy and what types to steer clear of.)
2. Limiting my fish intake to 1 or 2 times a month. I know that plenty of research suggests eating fish more often than that, but a couple times feels right for my body. 

Although I know I don't owe anyone an explanation, I felt like I wanted to keep you in the loop. Since we try to find unique ways to eat our fish, like this Honey Graham Salmon, I wanted to be able to share recipes and my tasting notes along the way.

This recipe, in particular, was a real winner. I'm not sure how something as childish as Honey Grahams cereal can take a beautiful piece of salmon and make it rich and complex, but it does! Joey and I were both shocked at how great the flavor was and how kid-friendly it would be for little eaters. And if you're still skeptical, I would highly recommend giving it a try!

Honey Graham Salmon
Ingredients
*1/2 teaspoon olive oil 
*3/4 cup Honey Grahams cereal, finely crushed
*Scant pinch of ground ginger
*1/2 teaspoon fine sea salt
*1/4 teaspoon ground black pepper
*3 or 4 skinless salmon filets (5 ounces each)

Insturctions
*Preheat oven to 375°F. Line a large baking pan with foil. Grease the foil with the olive oil.
*In a large shallow bowl, combine the crushed cereal, ginger, sea salt and black pepper. Dip salmon filets in the honey graham mixture to coat on all sides. Transfer to prepared baking pan.
*Bake for 10 to 12 minutes or until fish flakes easily when tested with a fork. Serve atop lettuce or with steamed green beans.

Happy Baking!

Madison

Tuesday, December 6, 2011

The Name Game

I can hardly believe that Joe and I have already been married for close to five months. In the months leading up to the wedding there was only one thing I was a bit unsettled about: changing my last name. I have an unusually strong attachment to my last name, in part because of the connection I feel it gives me to my family's heritage, and in part because I love the way it sounds.

For as long as I can remember, I've gotten compliments on my name, Madison Mayberry, because of the way it flows together. Maybe it seems a bit vain, but I was having a very hard time with the idea of letting it go.

I've played around with a variety of options, including hyphenating my last name, keeping my name as it is, or adding a double middle name and using my former last name as a second middle name. Since my middle name has family significance, dropping it completely really isn't an option. As of now, I'm legally still Madison Jane Mayberry.

So, I guess I want to hear what you all think! If you are married, what did you decide to do? And if you are single, what do you plan to do when you get married? 

Madison

Monday, December 5, 2011

Chocolate Crinkle Cookies


Now that we have officially entered the month of December, I feel like I can post cookie recipes nonstop without shame. Growing up, cookie baking was a huge deal in my house during the weeks leading up to Christmas. My mom and I would scour our favorite cookbooks looking for the perfect combination of recipes. Once said recipes were chosen, we spent an entire day baking and making a mess. Usually I would bake and my mom would clean. Quite the system if I say so myself. 

Although our cookie baking has scaled down slightly in the past few years, there is still nothing I love more at Christmastime than baking. Partly because it's tradition and partly because it's delicious!

These cookies are a new addition to the holiday cookie collection I've spent years cultivating. I'll be sharing a few of our families favorites in the weeks to come, but it's kinda fun starting with something new. Chewy and brownie-like, these cookies are perfect for the real chocolate-lovers out there. They are unbelievably easy to pull together and stack well, which is important if you're planning on shipping off cookies to loved ones across the country. 



Chocolate Crinkle Cookies
Recipe from Chow.com 
Ingredients
*4 ounces unsweetened chocolate
*1/4 cup vegetable or canola oil
*2 cups all-purpose flour
*2 teaspoons baking powder
*1/2 teaspoon fine sea salt
*2 cup granulated sugar
*2 teaspoons vanilla extract
*4 large eggs
*1 cup powdered sugar

Instructions
*Place the chocolate and oil in a small saucepan over low heat, stirring occasionally until the chocolate has melted and the mixture is smooth, about 4 minutes. Remove from heat.
*Stir together the flour, baking soda and salt. Stir together until well combined. Set aside.
*Place the sugar and the chocolate-oil mixture in the bowl of an electric mixer and beat for 1 to 2 minutes until well combined. Add in the vanilla and eggs, one at a time, beating to incorporate after each addition, scraping down the sides of the bowl as needed. Mixture will be soft. 
*On low speed, beat in the flour mixture until just combined. Refrigerate dough for at least two hours or overnight. 
*Preheat oven to 350°F. Scoop tablespoon-sized balls of cookie dough into parchment-lined baking sheets or baking sheets lined with a silicone baking mats. Roll balls in powdered sugar. Flatten balls slightly with the palm of your hand. Bake for 10 to 13 minutes (10 for chewier cookies and 13 for cookies with a crispier edge). Cool slightly on the baking sheet and cool on a wire rack. 

Happy Baking!

Madison

Thursday, December 1, 2011

Healthier Turkey Meatballs


First off, WOW! I'm trilled that so many of you entered the giveaway. Reading what everyone was thankful for was amazing and really pushed me to think more about what I'm thankful for. The winner of the giveaway is Star Van Gelder. Star, please e-mail me (madisonjanemayberry@gmail.com) and I'll work out the details to get you your knife!
One of Joey's all-time favorite meals is spaghetti and meatballs. And although I don't have even an ounce of Italian in me, I do think I make a pretty mean version. Growing up, my favorite meal was when my mom would make what we called porcupine meatballs. They were large meatballs filled with rice and baked in the oven. We actually ate our meatballs with mashed potatoes and steamed veggies instead of atop pasta and it was amazingly delicious.

For the past couple years I've been making meatballs simmered in marinara sauce for optimal flavor and to maintain moisture, which is especially important when you are cooking with something leaner such as ground turkey.

Healthier Turkey Meatballs
Ingredients
*2 slices whole wheat bread
*1/3 cup skim or low-fat milk
*1 large egg, lightly beaten
*1 1/2 teaspoons dried Italian seasoning
*1/4 cup grated Parmesan cheese
*1/2 teaspoon kosher salt
*1/4 teaspoon ground black pepper
*1 lb. ground turkey
*1 tablespoon olive oil
*1 (28-ounce) jar tomato-basil marinara sauce or other preferred marinara sauce
*4 to 6 servings whole wheat angel hair pasta, prepared according to package instructions (optional)

Instructions
*In a large bowl, soak the whole wheat bread in the milk. Crumble up the bread with your fingers into small pieces. Add in the egg, Italian seasoning, Parmesan cheese, salt and black pepper. Stir to combine. Add in the turkey and work mixture together with your hands until evenly combined.
*Form turkey mixture into meatballs, about 1 1/2 inches in diameter. Set aside.
*In a very large skillet (that has a lid) heat the olive oil over medium high heat. Add the meatballs to the oil in the pan. Cook about 3 or 4 minutes, flip, and cook an additional 2 to 3 minutes on the second side. Meatballs should have a crisp golden crust on both sides. Add the marinara sauce to the pan and bring the mixture to a simmer. Reduce heat to medium low, cover and cook for 15 to 20 minutes, or until the meatballs are cooked through and no pink remains.
*Serve atop the whole wheat angel hair pasta. Top with grated Parmesan cheese, if desired.

Happy Cooking!


Madison
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