Swedish Meatballs

Yield: 3-4 servings

Time: 30 mins

Ingredients:

Meatballs:

  • 500g beef mince (5% fat ideally)
  • ¼ cup panko bread crumbs
  • 1 tablespoon parsley, chopped
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • ¼ cup onion, finely chopped
  • ½ teaspoon Garlic Powder
  • ⅛ teaspoon Pepper
  • ½ teaspoon salt
  • 1 egg
  • 1 tbsp. olive oil
  • 1 tbsp. butter

Sauce:

  • 3 Tbsp butter
  • 3 Tbsp flour
  • 2 cups beef stock
  • 1/4 cup sour cream (use full-fat sour cream or the sauce may curdle)
  • 1 Tablespoon Worcestershire sauce
  • 1 tsp. Dijon mustard
  • Salt and pepper

Directions:

  1. In a medium sized bowl, combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.
  2. Roll into 12 large meatballs or 20 small meatballs. In a large skillet, heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.
  3. Add 3 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and sour cream. Add Worcestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
  4. Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over mashed potatoes or egg noodles.

Recipe adapted from: https://therecipecritic.com/the-best-swedish-meatballs/ and https://www.simplyrecipes.com/recipes/swedish_meatballs/

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Date Cookie Dough Balls

Yield: 14 bites

Time: 10 minutes

Ingredients:

  • 1/2 cup semi-sweet chocolate chips
  • 1 1/2 cups raw cashews
  • 1 1/2 cups pitted Medjool dates (buy with pit-in)
  • 3/4 teaspoon vanilla extract
  • 1/8th teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 teaspoon butter (optional or can sub vegan butter)

  • Directions:
    1. Combine cashews and dates in a food processor and process until they form a sticky crumble, approximately 1 minute. Add vanilla extract, baking soda, sea salt and butter, if using. Pulse until mixture becomes even chunkier and sticks together when pressed, approximately another 30 seconds.
    2. Add mixture to a large mixing bowl and use clean hands to mix in chocolate chips–this will take a little elbow grease, as the chips will have a tendency to fall out back into the bowl. 
    3. Form dough into balls of whatever size you like and place on a baking sheet or large plate. I make mine around 1 1/2 inches in diameter. Enjoy immediately and keep leftovers tightly sealed in the refrigerator up to 1 week. 

    Recipe from: http://llbalanced.com/recipes/no-bake-chocolate-chip-cookie-dough-bites/

    Lemon Garlic Shrimp Pasta

    Ingredients:

    • 250g Linguine Pasta

    • 2 Tablespoons olive oil

    • 6 Tablespoons butter

    • 4 cloves garlic, minced

    • 1 teaspoon red pepper flakes

    • 1¼ pound large shrimp

    • salt and pepper to taste

    • 1 teaspoon italian seasoning

    • 4 cups baby spinach

    • ½ cup parmesan cheese

    • 2 Tablespoons parsley, chopped

    • 1 Tablespoon lemon juice

    Instructions:

    1. In a large pot, the pasta in boiling water according to package directions. Drain and set aside.
    2. Using the same pan, heat olive oil and 2 Tablespoons of butter. Add the garlic and red pepper flakes and cook until fragrant.
    3. Add the shrimp and salt and pepper to taste. Cook until the shrimp start to turn pink. Add italian seasoning and spinach and cook until wilted.
    4. Add the pasta back to the pot with the remaining butter, parmesan, and parsley. Still until mixed and butter is melted.
    5. Add the lemon juice before serving and serve while hot.

    Recipe from: https://therecipecritic.com/lemon-garlic-parmesan-shrimp-pasta/

    Fresh Basil Pesto

    Yield: 1 cup

    Time: 15 mins

    Ingredients:

    • 2 cups fresh basil leaves, packed (can sub up to half the basil leaves with baby spinach)
    • 1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
    • 1/2 cup extra virgin olive oil
    • 1/3 cup pine nuts
    • 3 garlic cloves, minced (about 3 teaspoons)
    • 1/4 teaspoon salt, more to taste
    • 1/8 teaspoon freshly ground black pepper, more to taste

    Directions:

    • Pulse basil and pine nuts in a food processor: Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times.
    • Add the garlic and cheese: Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.
    • Stream in the olive oil: While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.
    • Stir in salt and freshly ground black pepper, add more to taste.

    Recipe from: https://www.simplyrecipes.com/recipes/fresh_basil_pesto/

    Blackened Shrimp Tacos

    Ingredients:

    COLESLAW

    • 1/3 cup mayonnaise and/or sour cream (we use mostly sour cream or reduced fat creme fraiche)
    • 1 tsp Dijon mustard
    • 1 tsp red wine vinegar 
    • 1/4 tsp salt
    • Freshly cracked pepper 
    • 1/2 bag coleslaw mix (shredded cabbage and carrots) 
    • 3-5 green onions, sliced 

    SMOKY GARLIC LIME SAUCE

    • 1/3 cup mayonnaise and/or sour cream (we use mostly sour cream or reduced fat creme fraiche)
    • 1/2 tsp garlic powder 
    • 1/4 tsp smoked paprika 
    • 1/8 tsp salt 
    • 1 lime (1 Tbsp juice) 

    BLACKENING SEASONING

    • 1 Tbsp smoked paprika
    • 1 tsp dried thyme 
    • 1 tsp dried oregano 
    • 1/2 tsp cumin 
    • 1/4 tsp cayenne
    • 1/4 tsp garlic powder 
    • 1/4 tsp onion powder 
    • 1/4 tsp salt
    • Freshly cracked pepper 

    TACOS

    • 1/2 lb peeled and deveined shrimp (30/40 count) 
    • 1 Tbsp butter 
    • 6-7 small corn or flour tortillas

    Instructions:

    • To prepare the coleslaw dressing, mix together the mayonnaise, Dijon, red wine vinegar, salt, and some freshly cracked pepper in a bowl. Place the coleslaw mix and sliced green onions in a bowl and add about 3/4 of the dressing. Stir until everything is coated in dressing, then add more dressing if desired. Refrigerate the slaw until ready to serve.
    • To prepare the smoky garlic lime sauce, stir together the mayonnaise, garlic powder, smoked paprika, and the juice from half a lime (about 1 Tbsp) in a small bowl. Save the other half of the lime to serve as wedges with the finished tacos.
    • Heat a dry skillet over medium heat. Once the skillet is hot, toast the tortillas on each side until browned on the edges. Place the toasted tortillas on stacked on a plate and covered with a towel until ready to serve.
    • Prepare the blackening seasoning by stirring together the smoked paprika, thyme, oregano, cumin, cayenne, garlic powder, onion powder, salt, and freshly cracked pepper in a bowl. Pour the seasoning over the shrimp and stir until the shrimp are coated.
    • Melt the butter in a large skillet. Add the seasoned shrimp and sauté just until the shrimp is firm (about 3-5 minutes). Remove the skillet from the heat to prevent over cooking the shrimp.
    • To serve the tacos, place about 1/4 cup coleslaw in each tortilla, top with 3 shrimp, and a drizzle of the smoky garlic lime sauce. Squeeze a wedge of fresh lime over top.

    Adapted from: https://www.budgetbytes.com/blackened-shrimp-tacos/

    Simple Tomato Soup

    Ingredients:

    • 4 tablespoons unsalted butter
    • 1 medium yellow onion, cut into large wedges
    • 2 400g tins (or 1 28-ounce can) whole peeled tomatoes
    • 1 1/2 cups chicken stock
    • 1/2 teaspoon fine sea salt, or more to taste

    Directions:

      Melt butter over medium heat in a Dutch oven or large saucepan.

      Add onion wedges, water, can of tomatoes with their juices, and 1/2 teaspoon of salt. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.

      Blend the soup, and then season to taste. The soup doesn’t need to be ultra-smooth, some texture is a nice touch. An immersion blender does make quick work of this, or you can use a blender. If you use a regular blender, it is best to blend in batches and not fill the blender as much as you usually would since the soup is so hot. Also it’s best to remove the center insert of the lid and cover it with a kitchen towel while blending — this helps to release some of the steam and prevents the blender lid from popping off.

      Serve topped with some fresh basil and grilled cheese!