Teriyaki Meatballs

Sometimes my husband doesn't know what he likes.  Does anybody else experience this?  He think he doesn't like something, but then it turns out he does actually like it.  A lot.  When we were first married, he didn't think he liked flan or rice pudding, both things he is a huge fan of now.  The first time I made these teriyaki meatballs, he told me that he doesn't really like meatballs.  As if you can just not like meatballs as a general thing.  Often when I try a new recipe and he doesn't like it, I don't keep the recipe.  But sometimes I ignore him.  Sometimes I know better.  Sometimes I know it's a keeper.  And what do you know, the next time I made it, he loved it.  And he doesn't believe me when I remind him he said he didn't like it the first time.  Go figure.  How anybody could not like the savory richness of the meatballs juxtaposed with the sweet, tangy pineapple is beyond me.  But he wised up, so all is well with the world.

Teriyaki Meatballs

Number of Servings: 8
Time to Prepare: 35 minutes

• 1/2 cup soy sauce
• 1 3/4 cups water
• 1 tsp ground ginger
• 1/2 tsp garlic powder
• 1/2 cup brown sugar
• 2 Tbsp honey
• 1/2 cup cold water
• 3 Tbsp cornstarch
• 2 eggs
• 2/3 cup bread crumbs
• 1 tsp salt
• 1/4 tsp pepper
• 1 1/2 tsp Worcestershire sauce
• 1/4 tsp garlic powder
• 3 Tbsp milk
• 2 lbs ground beef
• 2 Tbsp canola oil 
• 1-2 (20 oz) cans pineapple chunks, drained

In a small mixing bowl, whisk together soy sauce, 1 3/4 cups water, ground ginger, 1/2 tsp garlic powder, brown sugar, and honey.  In a ramekin or liquid measuring cup, combine the 1/2 cup cold water and the cornstarch and stir to dissolve the cornstarch.  Set both mixtures aside.

In a medium mixing bowl, combine the eggs, bread crumbs, salt, pepper, Worcestershire, 1/4 tsp garlic powder, and milk.  Mix well.  Add ground beef and mix until thoroughly combined.  Form into 1 to 1 1/2 inch meatballs.

In a large skillet, heat oil over medium heat.  Add the meatballs and brown on all sides (they do not need to be cooked through yet).  Pour the soy sauce mixture over the meatballs and gently turn them to coat in the sauce.  Heat the sauce until simmering and carefully stir in the cornstarch mixture (give it a quick little whisk first because some of the cornstarch will probably have settled).  Continue to simmer over medium heat for about 10-15 minutes, stirring occasionally, until the meatballs reach an internal temperature of 160 degrees.  During the last few minutes of cooking, stir in the drained pineapple chunks.  (Start with one can and add more per your preference.)  Serve over rice.

Source: adapted from Mel's Kitchen Cafe

Jello Braid

I majored in Family and Consumer Science Education, formerly known as Home Economics.  After graduating and working as a teacher, I quickly discovered I actually really dislike teaching.  I don't mind one-on-one tutoring type stuff, but I hate dealing with all the classroom management issues.  Luckily, all the cooking, sewing, interior design, child development, nutrition, and family finance classes come in very handy in normal life, especially as a stay-at-home mom.  In the very first foods class I took, the teacher demonstrated making this awesome jello braid and I have been making it ever since.  It has fruity sweetness swirled through a classic soft white bread.  It isn't sickeningly sweet so you can eat as much as you want (for better or for worse) and it is excellent toasted and buttered.

Jello Braid

Number of Servings: 2loaves
Time to Prepare: 2 hours 45 minutes

• 5-6 cups bread flour
• 3 T yeast
• 2 cups hot water (~120 degrees)
• 1/4 cup sugar
• 2 T shortening
• 2 t salt
• 1 (3 oz) package Jello, any flavor you want--get crazy!
• butter

Combine 2 cups flour with the yeast in the bowl of a stand mixer.  Add the water, sugar, shortening, and salt and mix thoroughly.  Add flour, 1/2 cup at a time, to make a soft dough.  Knead until smooth and elastic.  Cover and let rise until double.

Place the dough on a floured surface and divide in half.  Starting with one half, divide it into three equal pieces.  Roll each piece into a rectangle about 3" by 12".  Sprinkle half of the jello powder evenly over the three pieces, leaving a strip about 1/2" wide along one long edge of each rectangle.  Roll each rectangle from one long edge towards the edge the with non-powdered strip.  Pinch to seal.  Place the three ropes seam-side down next to each other and braid together.  Pinch the ends and roll under to seal.  Place on a lightly greased baking sheet.  Repeat with the other half of the dough.  Cover the loaves and let rise until double.

Bake at 375 degrees for 30-40 minutes.  Brush with butter and let cool.

Source: adapted from "Basic Food Preparation: A User's Guide" by Janet C. Stocks

Greek Pasta Salad

This is a quick, easy pasta salad that you can throw together during the day and you're ready to go at dinner time.  It is light enough to work as a side dish but hearty enough to use as a main dish too.  The herby, tangy dressing combines perfectly with the crunch of the bell pepper, the juiciness of the tomatoes, and the salty feta cheese.  We don't love cucumbers around here so I didn't put any in, but if they are your thing they'd be great thrown in here as well!

Greek Pasta Salad

Number of Servings: 6
Time to Prepare: 20  minutes

• 1/4 cup olive oil
• 3/4 tsp garlic powder
• 3/4 tsp oregano
• 3/4 tsp basil
• 1/2 tsp pepper
• 1/2 tsp salt
• 1/2 tsp onion powder
• 1/2 tsp Dijon mustard
• 1 Tbsp sugar
• 1/3 cup red wine vinegar
• 1/2 pound elbow macaroni
• 1 cup cooked, shredded chicken
• 1/2 green bell pepper, diced small
• 2 roma tomatoes, diced small
• 1/2 cup feta cheese crumbles

Whisk together olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, Dijon, and sugar.  Drizzle in vinegar as you whisk until it is well combined.  Set aside.

Cook pasta to al dente and drain.  Drizzle with prepared dressing to taste (you probably won't use it all).  Stir in chicken, bell pepper, tomatoes, and feta.  Refrigerate.  Just before serving, add any additional dressing as needed.

Source: inspired by All Recipes
Produce Used: Bell pepper, tomato

Bacon Cheddar Scones

These cheesy, savory scones make a great addition to a Saturday brunch or a nice side with a hot bowl of soup.  Or just throw out a couple easy sides and make it a breakfast for dinner night.  Because why not, right?  These come together really quickly and easily so they're great for a busy weeknight--add in some fruit and scrambled eggs and you've got a full, delicious meal that nobody around here would complain about!

Bacon Cheddar Scones

Number of Servings: 8
Time to Prepare: 30 minutes

• 2 cups flour
• 1 Tbsp sugar
• 1 Tbsp baking powder
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/2 cup butter, cut into chunks
• 3/4 cup buttermilk
• 1 cup shredded cheddar jack cheese
• 1/3 cup cooked and crumbled bacon (4-5 slices)
• 2-3 Tbsp thinly sliced green onion

Preheat oven to 425 degrees.  Line a baking sheet with parchment paper and set aside.

In a medium bowl, combine the flour, sugar, baking powder, garlic powder, and salt.  Add the butter and cut in with a pastry blender or two knives until you have coarse crumbs.

Stir in buttermilk, cheese, bacon, and green onion until the dough begins to come together.  Dump out onto a floured surface and knead a few times until it comes together completely.  Shape and pat into an 8" circle about 1" thick.  Cut into 8 wedges.

Place onto the prepared baking sheet and bake for 18-20 minutes, until lightly browned and firm to the touch.  Serve warm with butter.

Source: adapted from Damn Delicious
Produce Used: Green onion

Chicken Saag

I was very afraid of cooking saag for a long time. The first time we tried it, things did not go well.  I'm not entirely sure what happened...way too much spinach?  Not the right spices?  Whatever it was, that stuff was not good.  It took a couple years to recover from that, but then I got the guts to try again and found this recipe.  It is rich and creamy with just the right amount of spice.  It is loaded up with spinach but doesn't taste spinach-y (the best way to eat spinach if you ask me).  And honestly, it really impresses guests!

Chicken Saag

Number of Servings: 6
Time to Prepare: 1 hour 45 minutes

• 4 Tbsp canola oil, divided
• 3 to 4 chicken breasts, diced
• 1 to 1 1/2 pounds fresh spinach
• 1/4 cup water
• 2 large onions, minced
• 5 cloves garlic, minced
• 1 (1") piece fresh ginger, minced
• 1 (14.5 oz) can crushed tomatoes
• 1 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1/2 tsp turmeric
• 2 cardamom pods
• 1/4 tsp cloves
• 1 tsp salt
• 1 Tbsp water
• 1/4 cup milk
• 1 tsp garam masala
• 6 Tbsp sour cream
• 2 Tbsp butter

Heat 2 Tbsp oil in a large skillet over medium heat.  Cook the chicken until browned, then remove to a plate and set aside.

Place the spinach into a large pot with 1/4 cup of water.  Bring to a boil, cover, reduce heat and let steam for 5-10 minutes until completely wilted.  Dump the spinach and water into a blender and blend until mostly smooth, then set aside.

Heat the remaining 2 Tbsp of oil in the skillet over medium heat.  Add the onions, garlic, and ginger and cook, stirring frequently, until lightly browned (about 10 minutes).  Add the tomatoes, coriander, cayenne, turmeric, cardamom, cloves, and salt.  Stir in 1 Tbsp water and cook, stirring frequently, for 10 minutes.  Pour in the milk and stir to combine, then add back in the chicken pieces.  Bring to a light boil, reduce heat, cover, and simmer for about 20 minutes until the chicken is tender.

Stir the spinach and garam masala into the skillet and cook for 15 minutes.  Stir in sour cream and heat through.  Remove from heat and stir in butter.

Source: adapted from AllRecipes
Produce Used: Spinach, onion, garlic, ginger

Baked Sweet Potato Fries

Oh man how I love sweet potato fries.  The crispy outside, the soft inside...it's hard to beat that.  Of course there is the rather inconvenient mess and unhealthiness of deep frying.  That's where these delightful baked "fries" come in.  They have just a hint of smokiness from the paprika, which combines in perfect balance with the sweetness of the potatoes.

Baked Sweet Potato Fries

Number of Servings: 4-6
Time to Prepare: 35 minutes

• 2 lbs sweet potatoes, peeled and sliced into 1/4" strips
• olive oil
• 2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika

Preheat oven to 450 degrees.  Spray two baking sheets with non-stick cooking spray.

In a large bowl, toss sweet potatoes with just enough oil to coat.  Sprinkle with salt, pepper, garlic powder, and paprika.  Toss to coat evenly.  Spread in a single layer on the baking sheets.  Bake until tender, about 20 minutes, flipping them over halfway through and switching the pans.

Source: adapted from Food Network
Produce Used: Sweet potato

Mexican Haystacks

This is a variation on Hawaiian haystacks with more Latin flavors instead of tropical.  The cream cheese added into the meat gives it a little bit of creaminess, reminiscent of the creamy chicken gravy in Hawaiian haystacks.  The juicy bite of the tomato, the salty crunch of the corn chips, and the creamy zip of the sour cream all come together beautifully, finished off perfectly by the bright tang of the lime juice.  But the best part of all this?  It comes together in a flash.  You can everything prepped and ready to go in the amount of time it takes to cook your rice!

Mexican Haystacks

Number of Servings: 4-6
Time to Prepare: 20 minutes

• 1 lb ground beef
• 2-3 Tbsp homemade taco seasoning (I use this recipe) or 1 packet store bought
• 1/2 cup water
• 4 oz cream cheese
• 2 Tbsp water
• 1 cup canned black beans, rinsed and drained
• 3-4 cups cooked rice
• 1 cup frozen corn, thawed
• 1 cup shredded Monterey Jack cheese
• 1 large or 2 small tomatoes, diced
• 1 medium avocado, diced
• sour cream
• sliced green onion
• corn chips (aka Fritos)
• lime wedges

In a large skillet, brown beef until no longer pink.  Add taco seasoning and 1/2 cup water.  Cook for a few minutes, until the sauce has thickened.  Add the cream cheese, breaking it up and stirring until it melts.  Stir in the 2 Tbsp water and the black beans.

To serve, place a scoop of rice on a plate and top with the meat/black bean mixture.  Top with corn, cheese, tomatoes, and avocado.  Add a dollop of sour cream and sprinkle with green onion and corn chips.  Squeeze the juice from a lime wedge over everything.

Source: adapted from The Girl Who Ate Everything
Produce Used: Corn, tomato, avocado, green onion, lime