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Lynsey Lou's

Enjoying Life One Bite at a Time!

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Low Fat Chocolate Zucchini Muffins

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Who doesn’t love a muffin?  And, I mean, what’s not to love?  They are delicious, and they are small and portable so they can easily be enjoyed on the go.  They are like cupcakes; you get the same taste and deliciousness of a cake but they are “less work” to eat, not that cake or any food for that matter is really troublesome to eat!  For a while I was on a muffin kick, and I had muffins up to my ears.  It’s been a while since I’ve made any muffins, not really sure why, but when I came across this recipe I had to try it.

I love zucchini and I love chocolate, so why not try combining the two together?  I was extremely excited to try this recipe; and one of the reasons was I had never tried a sweet recipe that incorporated zucchini into its list of ingredients.  I’m always up for new things and figured I should give this recipe a try.  Boy am I glad I did!  These muffins were delicious.  They were crumbly, moist and full of flavor from both the zucchini and the chocolate.  While you get the flavor from the zucchini, the chocolate gives it a nice sweetness and a great flavor contrast.  Plus, with the chocolate in there you almost forget these are low fat…and even good for you! 

I know this recipe sounds kind of if-y…zucchini and chocolate?  But I promise you will not be upset you tried these.  If you’re unsure about how much of the zucchini you want to taste, reduce the amount to a cup and then go from there.  I loved having these on hand; they were a great alternative for Tucker for breakfast and they were perfect for Spencer and I to grab on the way out the door.  These make a great breakfast but also are perfect for a snack when you need a pick-me-up.   

Low Fat Chocolate Chip Zucchini Muffins

Ingredients:

1 Cup all-purpose flour
1 Cup whole wheat pastry flour
1/2 Cup brown sugar (not packed)
1 1/8 Tsp baking soda
1/2 Tsp salt
1 Tsp vanilla
1/2 Cup chocolate chips
1 Large egg, beaten
2 Tbsp unsalted butter, melted
1 Cup unsweetened applesauce
1 1/2 Cups (about 1 1/2 medium) zucchini, shredded

Directions:

Preheat oven to 325.

Place muffin liners in pan and set aside.

In a large bowl sift together flour, baking soda, and salt.  Add the chocolate chips and stir gently to combine.  Set aside.

Place the butter, egg, and applesauce in a bowl of an electric mixer and mix on low to combine.  Add the zucchini and mix until incorporated.  Slowly pour in the flour mixture and mix on low until blended.  Spoon the batter into the prepared muffin tins, filling them 3/4 of the way.

Bake muffins for 30-35 minutes, or until toothpick inserted in the center comes out clean.  Cool for about 10 minutes, then remove to cooling rack and allow to cool completely.  Store in an airtight container.

Recipe source: seen on Prevention RD originally from Skinny Taste

Serendipity Deluxe Bars

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Tucker is still as in love with the mixer today as he was a year ago.  When he hears the mixer turn on it is only a matter of seconds before he’s by my side helping me scoop, pour and mix.  Now, he also knows, that whatever comes out of the mixer is something delicious and most of the time it’s sweet and he can’t wait to take a bite.  He, now, is under the assumption that anything that is stored in a Tupperware container is a cupcake.  The way he says it, however, is incredibly cute and very southern…”cup-caaaaake”!  And of course, whenever he sees the container, he points to it, says cupcake and insists on having at least 1 bite, if not the entire thing immediately.  It is needless to say that he is not a snob of whatever may come out of that container, even if it’s not a cupcake.  Maybe to him cupcakes equal something sweet and delicious?

I made these bars, or cupcakes as Tucker would call them, the other day and they were absolutely delicious.  When I saw the picture of them, I immediately knew I HAD TO MAKE THEM…and now, not later! There are so many different flavors and textures that make up these bars and when combined, it makes for a little slice of heaven.  The buttery sweetness of the crust, topped by the chocolate fudginess in the truffle filling, and completed by the rich caramel topping with crunch added by the pecans.  These have to be one of the best bars I’ve ever made.  They are rich, decadent and filling and the perfect way to end a meal or a great mid-afternoon snack.  What could make this better?  Hardly anything except enjoying them with a glass of ice cold milk or a hot cup of coffee.  Whether you need a dessert to take somewhere or you are just itching to make something sweet these are perfect for your need.  What’s even better?  All the ingredients in these bars are staples; you don’t even have to go to the store before you make these!  That’s awesome…or incredibly dangerous:)!  Either way…you have to make these.

 

Serendipity Deluxe Bars

Ingredients:

Crust-

1 Cup (2 sticks) cold butter, cubed
2 Cups all-purpose flour
1/2 Cup sugar
1/4 Tsp salt

Truffle filling-

1 Cup corn syrup
1 1/4 Cups semi-sweet chocolate chips
1 Cup sugar
4 Eggs
1 Tsp vanilla

Caramel crunch topping-

1/4 Cup corn syrup
3/4 Cup brown sugar, packed
1 Cup oats
1/2 Cup pecans, coarsley chopped
3/4 Cup (6 oz) butter, melted

Directions:

Preheat oven to 350.

Line 9×13 pan with foil, then grease the foil and set aside.

For the crust-

Place the butter, flour, sugar and salt in a food processor and pulse until coarse crumbs begin to form.  Pour the crumb mixture into the prepared pan and press the crumbs into an even layer.  Bake for 18-20 minutes, or until edges are lightly browned.

For the filling-

While the crust is baking, prepare the filling by placing the corn syrup and chocolate chips in a microwave safe bowl.  Place the bowl in the microwave and heat the ingredients until the chocolate is melted, be sure to stir the mixture every 15-30 seconds to ensure the chocolate does not burn.  Let the mixture cool slightly, add the remaining ingredients and whisk to combine.  Pour over the hot crust and spread into an even layer.  Bake for 27-30 minutes, until the edges are slightly firm and the middle is very slightly jiggly.

For the caramel crunch topping-

Meanwhile, place the corn syrup, brown sugar, oats, pecans and melted butter in a medium bowl and stir together to incorporate. 

Let the filling and crust cool for 10 minutes, after removing from oven, then spoon the caramel crunch layer over the filling and spread evenly.  Return to the oven for an additional 25-30 minutes, until the bars are just set.

Let cool in the pan for 5-10 minutes.  Remove the bars from the pan and allow to cool completely before cutting.  Store in an airtight container.

Recipe source: seen on Baking Blonde, originally from A Passion for Baking

Chicken with Tomato Herb Pan Sauce

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This recipe has been featured on multiple blogs lately, so I was really interested to see what all the hype was about and to see if it lived up to all the hype it was creating.  I knew I couldn’t go wrong with this recipe since it does include two of my favorite things: chicken and tomatoes.  I love chicken; it’s easy to cook and it’s a blank canvas if you’re in the mood to be creative and make your own recipe.  Tomatoes are a favorite of mine too; they are full of flavor and sweetness and there is nothing better than a vine ripened tomato.  I love how the flavor of tomatoes can be varied by different cooking methods and how they take on or compliment the flavor of anything they are paired with. 

This recipe is simple and yet so elegant.  The tomatoes, oregano, garlic and butter form such a wonderful pan sauce; it’s so good I could eat it by itself.  The chicken was full of flavor and cooked to perfection. Pan frying the chicken takes this dish to a whole new level and adds another layer of texture and crunch.  Pairing the chicken with the tomato pan sauce creates such a lucious and flavorful dish and it will literally leave you longing for more.  I am imagining all of the flavors now, and I can just taste it!  This is definitely a recipe that you must try.  I kept the sides simple; roasted apsaragus and garlic infused rice.  It’s easy enough for weeknight cooking but impressive enough to serve for guests.   

Chicken with Tomato Herb Pan Sauce

Ingredients:

2 1/2 Tbsp unsalted butter, at room temperature
1 Garlic clove, minced
1 1/2 Tsp chopped fresh oregano
1/2 Tsp sweet paprika
1/8 Tsp garlic powder
Salt and freshly ground black pepper
2 Tbsp all-purpose flour
2 Boneless, skinless chicken breasts
2 Tsp olive oil
2 Cups cherry tomatoes (11-12 ounces)
1 1/2 Tablespoon chopped fresh parsley

Directions:

Preheat oven to the lowest temperature possible. 

In a small bowl, mix together the butter, garlic, oregano, paprika, and 1/2 tablespoon parsly.  Season to taste with salt and pepper and set aside.

Place flour on a small plate.  Season with salt, pepper and garlic powder and mix together.  Butterfly each chicken breast.  Working with one piece of chicken at a time, press both sides into the flour mixture.  Continue until all pieces are coated.

Place 1 1/2 tablespoons of the herbed butter mixture in a large skillet and place over low-medium heat.  Once butter is melted add the chicken and sautee until golden brown.  Flip the chicken and sautee for an additional 3 to 4 minutes.  Remove chicken from the skillet and place on a baking sheet.  Place baking sheet in the oven to keep chicken warm while making the sauce.

Increase heat to medium/high heat and add the tomatoes.  Cook, stirring occassionally, until they begin to char and burst, about 5 minutes. 

Recipe source:  Very slighty adapted from Cook Like A Champion, originally from Bon Appetit, July 2011
                    

Pasta with Mexican Black Bean Sauce

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We are not vegetarians, nor are we in the process of converting but I think it is a very good idea to have some meatless meals on filed away.  Spencer is a meat and potatoes guy, so the idea of converting to vegetarians is completely out of the question.  I do, however, like to incorporate meatless dishes into our meal plans and I am slowly but surely building up my vegetarian recipe repertoire so that I can hopefully have a meatless dish every week.

Spencer isn’t opposed to vegetarian dishes, but they do have to be filling.  Some recipes we’ve tried have been satisfying initially but a few hours later he’s back in the kitchen looking for something else to eat.  So one of the main requirements for any meatless dishes I make is that they have to be hearty.  This pasta was delicious, filling and yet surprising light.  I loved the flavor combination in this sauce.  It was savory, smokey and sweet all at the same time.  The cheese is a delicious accompaniment, as well, it add a sharpness to each bite.  The cilantro and fresh tomatoes bring it to live and give it an extra burst of flavor, and it makes the plate look pretty too!

In addition to this being a very delicious vegetarian dish, it is also very minimal in time and preparation.  Pasta is a very quick food to prepare anyway,and having a sauce that takes just as little time to prepare as pasta, makes this the perfect weeknight meal.  There’s nothing better than a quick meal that is not only healthy but delicious!  Tucker even loved this; he cleaned his plate and then helped me finish off mine.

Pasta with Mexican Black Bean Sauce

Ingredients:

1 1/2 Tbsp vegetable oil
1 Medium onion, chopped
2 Cloves garlic, minced
1 (14.5oz) can diced tomatoes, undrained
1 (4.5oz) can green chiles
1 Tsp chili powder
1 Tsp ground cumin
1/2 Tsp sugar
1/4 Tsp fresh chopped oregano
1 (14.5oz) can black beans, rinsed and drained
Fresh cilantro, chopped for garnish
Grape tomatoes, halved, for garnish
Shredded cheese, for topping (optional)
12 oz. pasta

Directions:

Bring a large pot of water to a boil, season with salt and cook pasta according to instructions on the box.

Meanwhile, preheat oil in a large skillet over medium heat.  Add the onions and saute for 1-2 minutes, when onions begin to turn translucent add the garlic and saute until fragarent, an additional 1-2 minutes.  Add the tomatoes, chili powder, cumin, and sugar and bring to a boil, reduce heat and simmer for about 15 minutes. 

Remove 1 cup of the tomato mixture from the pan and place in a medium bowl along with 3/4 of the can of black beans.  Using an immersion blender*, blend the mixture until desired consistency is achieved.  Return the mixture to the skillet, along with the 1/4 can black beans and oregano and stir together. 

Divide the pasta evenly among the plates and spoon the black bean sauce over the pasta.  Top with tomatoes, cilantro and cheese, if desired.

*If you do not have an immersion blender you may use a blender or food processor.

Recipe source: Adapted from branny boils over originally from American Dry Bean Board

Chewy Frosted Sugar Cookies

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So, you know those brightly frosted cookies that are right by the door or at the front of the bakery section of your grocery store?  You know, the ones with the perfect amount of frosting and bright sprinkles that are packaged and and just calling your name to take them home?  I believe you all know what I’m talking about, right?  Right!  Okay, so now that we are all on the same page I’ll get to the point.  I believe that at some point in time everyone has caved and bought a package of those delicious looking cookies and indulged themselves with a glass of ice cold milk and one, two…or maybe even more (we’re not judging here) of those delicious cookies.  I know I have and I enjoy every bite every time I have one.

Well, it’s occured to me on several occasions that I should attempt to make these at home.  I have also been asked on various occasions to make these for one thing or another.  While I always jump at the opportunity to grant people’s request and get in the kitchen and bake, this is one of those cookies that I wanted to be perfect before sharing with others.  I’ve come across several knock-off recipes but none have impressed me enough to make again, let alone share with others.  Finally, I’ve come across the perfect recipe that tastes incredible, and should I dare say they are even better than those pretty, bright ones at the grocery store.

By topping them with various colors and sprinkles, it makes them easily customized for any party, event or holiday.  They are very easy to make and one of the best parts is they include basic ingredients that are staples in most pantries, so the ingredients are always on hand.  This just creates one problem!  I now have the perfect recipe, that I keep on hand, and I can make them any time I crave them and indulge in a couple (or a batch!) anytime I desire!

Chewy Frosted Sugar Cookies

Ingredients:

For the cookies-

4 1/2 Cups all-purpose flour
4 Tsp baking powder
1/2 Tsp salt
1 1/2 Cups (3 sticks) unsalted butter, room temperature
1 1/2 Cups sugar
4 Large eggs
4 1/2 Tsp pure vanilla extract

For the frosting-

5 Cups powdered sugar, sifted
1/3 Cup (5 1/3 Tbsp) unsalted butter, melted
1 Tbsp vanilla
7-8 Tbsp milk (plus more if needed)
Food coloring (optional)
Sprinkles (optional)

Directions:

Preheat oven to 350.

Line a baking sheets with parchment paper or silicon baking mats.

In a medium bowl combine the flour, baking powder and salt and whisk to blend ingredients.  Place butter and sugar in a bowl of an electric mixer and beat the two ingredients together on medium-high until they are combined and lighty and fluffy, about 2-3 minutes.  Beat in the eggs, one at a time, mixing well after each addition.  Turn the mixer to low and slowly add the flour mixture, mixing until just incorporated.  Cover the dough and chill for 1 hour.

When ready to make the cookies; scoop a scant* quarter of a cup of dough, roll into a ball and place on prepared baking sheet.  Repeat with the remaining dough, place dough at least 2-3 inches apart.

Place the cookies in the oven and bake for 10-12 minutes, until just set.  (Do not overbake.  The edges should be very lightly brown in color, if browned at all!)  Transfer to a wire cooling rack and allow to cool completely.

*Scant-just less than.  Do not pack or fill the measuring cup to the top.

For the frosting-

Place the confectioners sugar in a medium bowl.  Add the melted butter, vanilla and milk and whisk until smooth.  Whisk in additional milk as needed, 1 teaspoon at a time, until desired consistency is achieved.  Tint with food coloring as desired.

To frost, use an ofset spatula or spoon to spread the frosting onto the cooled cookies.  (If the frosting begins to thicken while your decorating the cookies, add a little bit of milk at a time.)  Top with sprinkles, if desired.  Store in an airtight container.

*I found it easier to frost a few cookies and then top with sprinkles.  The sprinkles stick to the cookies better if they are added as soon as the cookies are frosted.
Recipe Source: adapted from Hostess with the mostess

Classic Steak

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We love steaks, so I’m always on the lookout for new recipes and ideas.  In the summer it’s no problem to fire up the grill, marinate the steaks and hangout outside while the steaks cook.  In the fall and winter months the weather sometimes keeps us from being able to fire up the grill.  In times like that, it is great to have recipes filed away that can be cooked indoors.  This enables you to have a delicious and juicy steak no matter what time of year!

These steaks were devine.  They were tender, juicy and let’s face it…just down right delicious!  The flavor of the thyme and the tartness from the lemon zest paired beautifully and gave the steak a wonderful flavor.  There was minimal preparation so it’s simple enough for a weeknight meal but fancy enough to serve for company.  To dress it up a little more, I served it with balsamic glazed mushrooms and simple arugula salad with a lemon vinegarette. 

Classic Steak

Ingredients:

2 (9oz) Rib-eye steaks
1 Small bunch fresh thyme
Zest of 1 lemon
Olive oil
Salt and pepper

Directions:

Preheat oven to lowest setting and place plates in the oven to warm.

Remove the steaks from the refrigerator, place on a plate and allow to come to room temperature.

Preheat a grill pan over high heat.

Meanwhile, pick the thyme leaves from the stalks and discard the stalks.  Finely grate in the zest of one lemon and mix the ingredients together.  Drizzle the steaks with olive oil and then sprinkle the thyme leaves and lemon zest on the steaks.  Season well with salt and pepper, then rub all of the ingredients into the meat.

Place the steaks on the hot grill pan.  Press them lightly with tongs to ensure they are in good contact with the ridges of the pan.  Cook on each side for about 2 minutes (for 1in thick steaks), this will cook the steak to medium-rare.  (Cook for less or more time depending on your preference of wellness)  Once the steaks are cooked to desired wellness, remove from the grill pan and allow to rest a few minutes.  Slice against the grain and place on preheated plates. 

Recipe source: Jamie Oliver’s 20 Minute Meals

Italian Cream Cake Cupcakes

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Italian cream cake is one of the quintessential classic cakes.  When I think of classic cakes that have been around for years and recipes that have been passed from generation to generation there are a few that come to mind and this is definitely one of them.  I know this cake has been a staple and family favorite in my family for as long as I can remember.  It’s classic, simple, elegant and delicious.  What more could you want in a dessert?  Nothing!

I love trying new recipes, but sometimes I get lost in the hype of all these new and popular recipes and I forget about the classics.  This is one of those cakes that has gotten pushed to the back of my recipe file; although not forgotten but overlooked for quite some time.  I was so glad when I had somebody request this cake for their birthday.  The words no sooner left their mouth before I was craving one of these cakes.  Over the past few months I’ve made numerous Italian Cream Cakes, and I’ve even been able to enjoy a piece or two along the way.  I had actually forgotten just how good this cake was.  It’s delicious and so perfectly moist.  It’s soft, fluffy, crunchy from the pecans and topped with a perfectly creamy frosting.  Each bite is a little taste of heaven that brings back so many memories from my childhood.  For a time this recipe was pushed to the back of the archives, but not anymore.  This is one that remains a classic but is at the front of my collection and just waiting to be made again. 

Italian Cream Cake Cupcakes

Ingredients:

For the cake-

1 Stick butter
1/2 Cup vegetable oil
2 Cups sugar
5 Eggs separated
2 Cups sifted all-purpose flour
1 Tsp baking soda
1 Cup buttermilk
1 1/2-2 Cups shredded coconut, plus additional for garnish
1 1/2 Tsp vanilla extract
1 Cup pecans, toasted and finely chopped

For the frosting-

8 Ounces cream cheese
2 Sticks butter
1 Tsp vanilla extract
1 Box (16 oz) confectioners sugar
1 Tsp Buttermilk

Directions:

Preheat oven to 350.

Place cupcake liners in pan and set aside.

Beat eggwhites in a small bowl until stiff and set aside.

Cream butter and oil with sugar and vanilla, using mixer on “high” setting. Add the egg yolks to the butter, sugar, oil mixture and beat until fluffy.

In separate bowl, combine dry ingredients.  Add the dry ingredients to the sugar and butter mixture, alternating with buttermilk, about 1/2 cup at a time.

Stir in pecans and coconut. Gently fold eggwhites into the batter, turning spoon in a fugure-8 pattern.

Spoon the batter into the prepared cupcake pans.  Bake for 18-20 minutes, until cupcakes are golden in color and springy to touch.  Remove from oven and place on cooling racks and allow to cool completely.

For the frosting-

Place the cream cheese and butter in the bowl of a stand mixer and turn mixer on medium to combine the two.  Once ingredients are incorporated add the powdered sugar, 1 cup at a time, until combined.  Add the vanilla and buttermilk and mix. 
*if the frosting is too runny add more powdered sugar.  If it is too stiff add a little more buttermilk.

Place the frosting in a piping bag fitted with a decorative and pipe cupcakes as desired.
*For this particular cupcake, I spread the frosting on with a offset spatula and then rolled in coconut.

Recipe Source: Slightly adapted from the Red Bird Cafe (I can no longer find the link for this recipe)

Pork Roast

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Food has a way of evoking memories.  It could me a variety of things; smell, taste, or thoughts, that awaken those memories and it not only brings them to mind but it takes you back in time brings that memory back to life.  I have many memories from my childhood and there are a few pretty much all of them involve food, in some form or fashion.  Roast is one of the many foods that brings back many wonderful memories, for me. 

Growing up, my mom always made it a point to have hot meals on the table throughout the week; it didn’t matter what it was as long as it was balance and the entire family took time to sit and eat together.  Sundays, however, those were the days that we had a huge family lunch after church.  My mom would cook a meal that was big enough to feed an army and after church my MaMaw, uncle and Grandma would all come to our house and we would all have lunch together.  My mom cooked many things, but one of the things that sticks out in my mind is her roast.  There is nothing better than her roast; so fork tender, juicy, and packed full of flavor.  If mom was planning on making a roast I knew it by Saturday night.  On Saturday evening she would start chopping up onions and seasoning the roast; then she would put everything in the crockpot and cook the roast on low throughout the night.  Sunday morning I woke up to the smell of roast and onions and I knew in a matter of hours it would be time to indulge in that fabulous roast.  Even today, when mom cooks a roast, she uses the same method and it is still as wonderful as I remember. 

I have taken a lot of my mom’s cooking methods and implemented them in my cooking.  This is one of the method’s, not really a method just a slow cooker, I haven’t messed with.  I play with different flavor and seasoning combinations when I make roast, but I use a crockpot and cook it slowly on a low temperature.  This is the surefire method to getting a fork-tender roast everytime! 

Pan Seared Red Wine Pork Roast

Ingredients:

1 (3lb) Pork roast
1/4-1/2 Cup whole peppercorns
2 1/2 Tbsp Kosher salt
2 Medium onions cut into wedges (I cut each onion into about 8 wedges/slices)
2 Cups dry red wine
2 Cups beef broth, plus more as needed

Directions:

Preheat a dutch oven (or any large, deep pan) over medium-high heat.  Meanwhile, place the peppercorns and salt on a large plate or cookie sheet and mix together.  Coat the entire roast in the peppercorn and salt mixture.  Place in the preheated dutch oven and pan sear on each side until a crust has formed, about 3 minutes per side.

Place 1/4 of the onions wedges in the bottom of a (4qt) crockpot and place the roast on top of the onion wedges.  Place the remaining onion wedges around the edges of the roast, pour in the red wine followed by the beef broth.  If the roast is not fully submerged in the liquid add a little more beef broth to top.

Cook on low for 8-10 hours.

Pumpkin Thai Soup

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Fall is officially upon us.  Yes, even here in Arkansas, we’ve already experienced the first glimpse of the crisp, cool weather that comes with fall.  So what does that mean?  It means it’s time to dig out those comfy sweaters, jackets, and heavy blankets.  It’s also time for football, tailgating, chili, hot apple cider, hot cocoa, pumpkins and pumkin carving and all of the other wonderful, delicious foods that go along with fall.  As much as I hate to see summer end and all of the wonderful, fresh garden vegetables go away; I can’t wait for fall!  I’ve been craving hearty soups and stews as well as all things pumpkin, apple and every other food that makes you feel all warm and cozy…and fall-like!
I have so many different recipes bookmarked for this fall and winter, I hope I can make it through all of them!  So far I’m off to a good start with this Pumpkin Thai Soup.  I saw this soup last fall on The Novice Chef’s blog and I knew I had to make this.  I didn’t get a chance to make this soup last year, I had so many things going on that by the time I got ready to make it I couldn’t find a pumpkin worth buying let along carving.  Needless to say this was at the top of my list to make this year, I’m so glad pumpkins are back in season because this soup came to mind with the first day of cool weather.  This soup was definitely worth the wait; it met every expectation on and then some.  This should definitley be on your “must make” list this fall! 

Pumpkin Thai Soup

Ingredients:

2 Celery stalks-sliced
1 Carrot, sliced
1 Onion, roughly chopped
3 Tbsp olive oil
1 1/2 Pounds fresh pumpkin, cubed
2 Tbsp Thai red curry paste
1 Tbsp ground curry
1/2 Tsp Garam Masala
1/2-1 Tsp ground cayenne pepper (optional)
2 Tbsp fresh ginger, minced
1 Liter chicken or vegetable stock
Salt and pepper, to taste
Cream or coconut cream, optional

Directions:

In a large stock pot, heat olive oil over medium heat. Add celery, onion, and carrot and let sit for 7 mintues, or until just starting to get soft, stir as needed.

Stir in curry paste, ground curry, garam masala, and cayenne making a paste and cook for 1 minute. Then add cubed pumpkin and fresh ginger. Cover vegetables with stock and allow to simmer for about 45 minutes or until soft.

Process with a food processor or an immersion blender, being very careful not to burn yourself.
This process may also be done using a regular blender, but be very careful and do small batches.

Drizzle cream or coconut cream on top and serve immediately

Recipe Source: TheNoviceChef, originally from Drizzle and Dip

Homemade Meatballs

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One of the most traditional recipes that meatballs accompany is spaghetti, but I have never had spaghetti and meatballs.  I have always had spaghetti with meat sauce, and that has always been delicious.  I have had meatballs subs, stuffed meatballs as a main course, and meatballs as an appetizer but never with spaghetti.  Well that all changed a few nights ago when I finally made spaghetti and meatballs.  A while back Spencer had mentioned making this meal but we had never gotten around to it, so I decided not only to incorpate spaghetti and meatballs into our menu but also to make meatball subs using the leftover meatballs.  Both of the meals were so delicious and I can’t believe it had taken me this long to finally make homemade meatballs.

These meatballs were delicious by themselves; and could be enjoyed alone.  Pairing them with the rich buttery noodles and the sweet tomato sauce just made them that much more delicious.  The meatballs were moist, full of flavor and they literally melt in your mouth.  I love these just how they are but I can’t wait to try different flavor variations and possibly making some different types of stuffed meatballs, as well.  We’ve found a new staple meal in our home.  I know you will too once you try these.  Enjoy!

Meatballs

Ingredients:

1 1/2 Pounds ground beef
3-4 Medium garlic cloves, minced
2 Tbsp onion, finely diced
1/4 Cup Italian bread crumbs
1 Egg
Salt and pepper, to taste
1/4 Cup grated parmesan cheese
2 Tbsp olive oil

Directions:

Preheat oven to 400.

Place a dutch oven over medium heat.

Place the ground beef, minced garlic, onion, bread crumbs, egg, parmesan cheese, salt and pepper in a bowl.  Using your hands, mix the ingredients together until well combined.  After all ingredients are incorporated roll the meant in 1-2 inch balls.

Pour oil in the preheated dutch oven and place the meatballs in the oil.  Saute meatballs on each side for 2-3 minutes; until meatballs release themselves from the pan. 

Place the dutch oven in the oven for 20 minutes.  Remove and serve as desired.

Recipe Source: Lynsey Original

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