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October 28, 2014


1 1/4 cups garbanzos, drained, rinsed and patted dry
2 tsp vanilla
1/2 cup plus 2 Tbsp peanut butter
1/4 cup honey or maple syrup
1 tsp baking powder
1/2 cup dark or semi-sweet chocolate chips

1. Preheat oven to 350° F.
2. Combine all ingredients except chocolate chips in a food processor and process until very smooth. Stir in chocolate chips. Mixture will be very sticky.
3. Form into 1 inch balls on an ungreased cookie sheet.
4. Bake in preheated oven for 10 minutes. Remove from oven and cool on cookie sheet for 10 minutes.

Corn Bread Taco Bake

Yield 6 servings

1 lb ground beef
1 package taco seasoning (or substitute 1 Tbsp cumin + 1 Tbsp chili powder)
1/2 cup water
1 (12-oz) can whole kernel corn, drained
1/2 cup chopped green pepper
1 (8-oz) can tomato sauce
1 (12-oz) can of kidney, chili, or black beans, optional
1 (8 1/2-oz) package corn muffin mix
1 (2.8-oz) can french fried onions
1/3 cup shredded sharp cheese
cilantro, optional

Preheat oven to 400°F.
Brown beef in a skillet and drain. Stir in taco seasoning, water, corn, pepper, tomato sauce, and beans (if using).
Pour into a 7-by-12-inch glass dish or 2-quart casserole dish.
In a bowl, mix corn muffin mix according to package directions, then stir in one-half can onions.
Spoon corn muffin mixture around outer edge of casserole. Bake uncovered for 20 minutes, take out of oven, and sprinkle cheese and remaining onions on the corn muffin topping.
Bake 2 to 3 minutes.
Garnish with cilantro if desired.

October 13, 2014

Curried Acorn Squash Soup with Ginger and Cumin

1 large or 2 medium acorn squash (about 3 lbs)
a few carrots (optional)
1 potato, peeled and chopped
1 large yellow onion
1 Tbsp olive oil
3 cups chicken broth
1 tsp cumin powder
1/2 - 1 tsp curry powder
1 tsp garlic
2 tsp fresh grated ginger
1/2 cup cooked rice or quinoa (optional but adds a really nice texture to smooth squash soup)
salt & pepper to taste
1 cup heavy cream

[To cook quinoa in rice cooker, first soak the quinoa for 15 minutes, then rinse thoroughly in a strainer for 2 minutes. Use a 1:2 quinoa:water ratio, stirring occasionally, and watching carefully so it doesn't burn on bottom.]

To roast acorn squash (and optional carrots), preheat oven to 425 degrees. Halve squash lengthwise; scoop out and discard seeds. Place squash, cut side down, on a baking sheet lined with parchment paper. Add carrots and drizzle with olive oil. Roast until tender when pierced with a knife, about 30 minutes. When cool enough to handle, scrape out flesh and discard skin.

Coat the pot with oil and heat just until it shimmers. Add onion, garlic, ginger, cumin and curry. Cook until soft and a little translucent, then add 3 cups of chicken broth. Add the flesh of the squash and dice the carrots before dropping them into the broth. Add potato, salt and black pepper. Simmer for about 40 minutes or cook in slow cooker a few hours.

Puree and add heavy cream.