Category: tomatoes

Italian Stuffed Meatballs

A week later and its time to forget about turkey for a little while and switch up your menu! Try these Italian stuffed meatballs and leave your family and friends asking for seconds and thirds! Thanks to my family and friends who tested this for me 🙂

These meatballs would be great for a weekend dinner or even holiday appetizers meal! If you in the mood for Asian flavors, try these Bahn Mi Meatballs.

Italian Stuffed Meatballs

italian-meatballs-with-sauce

Ingredients

About 3.5 lbs ground beef, chicken or pork (I like to use 2/3 pork and 1/3 chicken thighs or 2/3 beef and 1/3 pork for the best flavor)

3 pieces of bacon, chopped finely (or pulsed in the food processor)

1 1/2 teaspoon salt

ÂĽ teaspoon fresh ground pepper

½ teaspoon onion powder

2 teaspoons oregano

1 teaspoon garlic paste (or 1 clove of garlic, minced)

2 Tablespoons fresh basil, chopped finely

1 egg

1/4 cup of bread crumbs (use gluten-free breadcrumbs if making this gluten free)

6 to 8 oz of mozzarella, cut into ½ inch cubes

2-3 Tablespoons of olive oil

Directions

Pre-heat oven to 375 degrees. In a small bowl mix salt, pepper, onion powder, oregano, garlic, basil, egg and bread crumbs. Place meat and bacon in a large bowl and add the egg mixture. Get your hands dirty and mix it all together.

italian-meatballs-ready-to-be-cooked

TIP: Cook a small patty of the meat mixture to taste and adjust seasonings if you need before stuffing and cooking the whole batch.

Roll meatballs. Take a cube of mozzarella and stuff it into the center of the meatball, making sure it is completely encapsulated by the meat mixture.

italian-stuffed-meatballs

Heat a large not stick-pan to medium-high, add olive oil. Brown meatballs and transfer to a baking rack that sits on top of a cookie sheet. Bake for about 15 minutes. You can skip the browning step if you like and just add about 5-10 minutes of baking time.

italian-meatballs

Serve with your favorite tomato sauce and spaghetti, make meatballs subs, serve as an appetizer or freeze for another night when you need an easy meal.

Now, let’s talk ground meat. I grind my own meat using this attachment for my Kitchen Aid mixer. I love it. The meat tastes so much better when freshly ground. You can ask a butcher to do this for you, just make sure if you are keeping gluten free that they are taking necessary precautions to not cross contaminate the meat with marinated meat or spices that contain gluten.

One post down and 30 to go! A post a day until the end of December! Posts filled with gluten-free holiday treats, easy meals and ideas for your holiday gatherings through the new year that everyone will enjoy!

Here are some links to past holiday posts with the regular disclosure that if it was written before April 2014, it may not be gluten free.

Last minute holiday prep!

Rethinking my cooking bucket list and looking forward to 2015

Crowd Pleasing Chili

If you are having a crowd over for a big game or just hanging out with friends and family around the holidays and need a big satisfying meal, chili is always a great option. It is a blank canvas and does not require a lot of hands on work. It is also very easy to make gluten free, vegetarian or allergy friendly, which is great when you have a large crowd and don’t know what everyone’s food allergies or preferences are. I don’t think I have ever really made chili the same way twice, but I made this one recently to fuel up some friends before we enjoyed a long walk.

Quinoa Pumpkin Chili for a Crowd

Ingredients

1 to 2 pounds of your favorite beans or mixture of beans

½ of a large onion, diced

4 cloves of garlic, minced

1-24 ounce can crushed tomatoes

About ½ a 15 ounce can of pumpkin

1 ½ teaspoons salt

ÂĽ teaspoon pepper

2 Tablespoons of chili powder

ÂĽ teaspoon dried oregano

3 Tablespoons of cider vinegar

Âľ cup of chicken stock (or vegetable or beef stock)

1 ½ Tablespoons brown sugar

½ cup of quinoa

Optional, add 1 to 2 cups of leftover roasted vegetables and/or turkey, chicken or beef

Directions

Pour all the ingredients into your slow cooker and stir. Cook on high for 2-3 hours or low 6-8 hours. Taste and add more seasoning if needed. Serve with sour cream and sliced green onions.

This is yet another way to disguise Thanksgiving leftovers. To stretch the meal even further, you can serve it over mac-n-cheese, as I did for lunch the day after I made it.

quinoa-chili-for-a-crowd

When you are entertaining for the holidays, having easy meals that can stretch to feed a crowd are very useful. This is a healthy meal and a hearty meal that will give you the fuel to warm you up after hiking, skiing or keep you going during overtime of your favorite team’s game.

What are your favorite crowd pleasing meals? Stay tuned for an extra post this week with some gluten free holiday entertaining ideas and a recipe!

Here are some past crowd pleasing or tailgating recipes and ideas for using leftovers (Always the same disclaimer that they are from before our family started eating gluten free so make adaptations as needed or ask me how I do it! mammascooking@gmail.com

Fall Football and Tailgating

Lessons Learned from Thanksgiving and Cooking in the Aftermath

Pre and Post Thanksgiving Ideas with a Potluck Recipe thrown in

Happy Thanksgiving

Taco Tuesday – Step outside the Taco Shell (Gluten free!)

Getting Ready for the Holidays

Turkey time, a visit to a butcher shop and italian sausage mac-n-cheese (I think I’ll make this mac-n-cheese GF tonight!)

Thank you to Mamapedia for highlighting Mamma’s Cooking 3 Easy 10 Minute Meals on Mamapedia Voices on Friday!

Gluten free fresh pasta, really?

Yes really. I used to love making pasta from scratch and eating fresh pasta. There is just something so comforting about it. I had just gotten the handle on a good recipe when our house went gluten free. My challenge now is to find the right gluten free recipe (and get a pasta machine!). I am determined!

I knocked one item off my 2015 Cooking Bucket list and made a brown rice pasta last week. It was really good, but I don’t have a pasta machine or the attachment for my Kitchen Aid, so I tried to hand roll it, like I used to with fresh gluten filled pasta. This did not work as well. I rolled it until it was almost transparent, but it was still a little too thick and gummy when I cooked it. Taste was there, but consistency was not. This was the recipe I used: http://www.seriouseats.com/recipes/2014/05/gluten-free-fresh-pasta-recipe.html. I may try a couple of other recipes to see if hand rolling can work with them. If they don’t, you know what my next investment will be!

I didn’t have any sauce in the house, so used some tomatoes, onions, garlic, salt and pepper and sauteed together for a about 10-15 minutes.

I served it with some steamed peas and sockeye salmon I cooked in a foil packet in the oven with salt, pepper, lemon slices.

This weekend I may try to make Julia Child’s coq au vin! Not the most appropriate football or tailgating food, but hopefully it will be good 🙂 Here is a link to some old blogs that have more gameday appropriate food. 

Fresh food and summer fun for you and your family…and I conquered Calamari!

Farmer’s Markets, CSAs (Community Supported Agriculture) and local farms are just some ways to can enjoy fresh produce, meats, seafood and dairy, this summer.  Going with your family can be an enjoyable way to spend a summer day and get kids excited about food.

I love going to the Farmer’s Market with my family. Walking around different stands, sampling products and buying fun new vegetables and cheeses to enjoy is relaxing. Many markets have music and activities for kids. Here is a link to find a Farmer’s Market near you. http://www.massfarmersmarkets.org/There is pretty much one every day somewhere within driving distance.  Last summer I enjoyed the Wilmington Farmer’s Market (Corner of Middlesex Avenue & School Street, Sundays 10:30 – 1:30 June 17 – September 30, 2012). The Marblehead Farmer’s Market (Marblehead Veterans Middle School rear field off Vine Street, Saturdays, 9 :00 to 12:00 June 9 – November 17) is small but a fun place to pick up some fruit and baked goods for a little picnic on the coast for a day trip. I hope to check out some other markets with my family and friends this summer. There are also many during the week.  I have heard great things about the Lexington Farmer’s Market (Corner of Mass Ave and Woburn and Fletcher, Tuesdays, 2:00 – 6:30, May 30 – October 30). If you’re traveling this summer outside of Massachusetts check out this national directory to find a farmer’s where you are going, http://search.ams.usda.gov/farmersmarkets/. It is a fun place to grab a picnic lunch and really get into the local scene of your vacation destination.
What is a CSA? Community Supported Agriculture. It is a way for you to buy a “share” of a local farm and get great produce all summer (some all year round).  This is a great way to support local farmers and have lots of fresh delicious produce to cook with. Usually you go to pick it up at a specific location once a week or every other week. To find a CSA near you, visit:  http://www.nofamass.org/programs/csa/csa.php. If you are daunted by this and are afraid you might have too many vegetables to use up in one week, split a share with a friend or neighbor and take turns going to pick it up.
Another way to support your local farms and get some entertainment out of it for your children is to visit one. You can go to a working farm for a tour or go to a pick-your-own farm to gather strawberries, blueberries, raspberries and whatever else is in season. To find farm to visit, see the link above for CSA’s. Many offer tours. Here is a link to pick your own farms in the area: http://www.pickyourown.org/massbluerasp.htm. Also check out http://northshorekid.com/category/directory/parks-recreation/farm/pick-your-own/blueberries-pyoNorth shore kid’s blog for more information, as pickyourown.org can be spotty with information. 
Here is a link for what is in season now and throughout the year, wherever you may travel: http://www.fieldtoplate.com/guide.php  and here is the link for MA: http://www.mass.gov/agr/markets/farmersmarkets/get_fresh_seasons.htm)
Regardless of where you get your fresh vegetables this summer (getting them at Stop and Shop or local farm stand like Calareso’s in Reading, http://www.calaresosfarmstand.com/, is ok of course!) here is one example of a fun summer menu:
Roasted Corn on the Cob, Mixed Potato Salad and Boerewors inspired Cheese Burgers with Strawberry Ice Cream
Corn: Pre-heat oven to 375 degrees. Shuck corn. Place corn right on oven rack and roast for about 20 minutes and serve. Yes, that simple.  Serve with butter and salt.
Mixed Potato Salad:  Peel and dice the same amount of sweet potatoes and white or yellow potatoes. Boil in salted water until fork tender. Drain and cool. While potatoes are cooling, mix about 4 parts Miracle Whip or mayo to 1 part Dijon mustard (adjust amounts depending on your taste).  Add potatoes to dressing mixture and add salt or pepper to your taste. You can add scallions, onions, shallots or celery if you like.
Boerewors inspired Cheese burgers: Boerewors is a South African sausage that I LOVE! I haven’t been able to find it yet around here, so I have found ways to recreate the flavor. Mix 1.5lb ground beef and 1.5lb ground pork with about a ÂĽ cup of milk, 2 Tablespoons red wine vinegar, ÂĽ cup panko bread crumbs, 2 eggs, salt, lemon pepper, 2 tsp ground cloves, 2 Tbsp ground coriander, and ½ cup of finely diced cooked vegetables (I use leftover what ever I have on hand, eggplant and onions or carrots and zucchini) .  Tip: always cook a small patty of your ground meat mixture and taste it for seasoning before making burgers. Once it tastes the way you want, make patties and separate them with wax paper and refrigerate until you are ready to grill. Let them come to room temp before grilling.
Serve with your favorite cheese and toppings. Chutney is a fun condiment to use with this burger. 
Easiest Strawberry (or whatever berry you like) ice cream (requires ice cream machine):  Based on http://allrecipes.com/recipe/easy-eggless-strawberry-ice-cream/

 
  • 2 cups whole milk
  • 2 cups heavy cream
  • 1 cup white sugar
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 cups mashed fresh strawberries (or whatever berries you have on hand. Even frozen berries that have been mashed).
  • 1-2 Tablespoons balsamic vinegar (optional for a twist)
Directions
  1. In a large bowl, combine the milk, cream, sugar, salt, vanilla, strawberries, and food coloring. Pour the mixture into the freezer bowl of an ice cream maker, and freeze according to manufacturer’s directions.
The number  of recipes out there for fresh summer cooking are endless! Caprese Salad, peas, lettuce, zucchini and more. Here some links to some more veggie recipes: http://www.mass.gov/agr/markets/farmersmarkets/resources_consumers_recipes.htm
 
Enjoy the amazing farms and markets this summer. The kids will love it and you will love the food. Maybe you will even get your kids to eat a vegetable! 
Cooking Bucket List Update: I’ve conquered fresh calamari! I can cross that off my cooking bucket list!  I made fried calamari that everyone in my family ate. Very easy. Just chop the squid tubes and dredge with  flour mixture (flour, salt, lemon pepper, thyme and oregano) and fry in vegetable oil for 2-3 minutes or until gold brown. Drain on paper towel and serve with lemon. We ate it with caprese salad and some leftover mixed potato salad for dinner Sunday night.

Last of the summer and first fall farmer’s market trip!

So we don’t have our laptop back yet, so I still can’t post the beautiful pictures of my tomatoes!! But I figured I would post to give you some ideas of what I’ve been doing with my cherry tomatoes and lemon tomatoes from the garden.

My new favorite breakfast is a tomatoes, herbs and an egg on toast. I’ve made a couple of versions, but basically you dice up tomatoes mix with a little salt, pepper, olive oil, white balsamic vinegar and whatever fresh herbs you have. Let that sit while you make a piece of toast in the toaster + make an egg either over medium or over hard or you can poach the egg (I’ve never been very good at it. Only one out of 8 tries does that come out right!) Put the toast on the plate, top with egg and then tomato mixture. Add a couple of slices of avocado if you have it.Yum. Karina doesn’t like it too much, but she doesn’t really eat tomatoes. More for me 🙂

I’ve also been grilling more pizzas with tomatoes and making bruschetta. I also made a Rachel Ray recipe with a tomato and cucumber salad. Her recipe is basically to make a meatloaf with ground turkey, greek seasoning (oregano, mint, salt, pepper, lemon zest), feta + spinach. Your own homemade gyros! One the side mix tomatoes, cucumber, salt, pepper and red wine vinegar.

Anytime you want more specifics on the amounts, please let me know! I am trying harder to make note of how much I use, but don’t always write it down. I’m happy to tell you more details!

The new fall produce has arrived at the Ballard Farmer’s Market! Last week I bought a spaghetti squash and made a new take on spaghetti and meatballs. Here is the recipe I’ve given before that is my go to for spaghetti squash. Then in a crock pot put 1 can condensed cream of chicken soup, 1 cup beef or chicken broth, 1 cup water + 1Tbsp Worcestershire sauce with a bag of frozen turkey meatballs from trader joes. Cook for 2-3 hours on low.

Fall is my favorite season so stay tune for some great fall comfort food recipes!!

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