Geek Food: Pumpkin Pasties

Welcome to the November 2013 Carnival of Natural Parenting: Feeding Your Family
This post was written for inclusion in the monthly Carnival of Natural Parenting hosted by Hobo Mama and Code Name: Mama. This month our participants have shared recipes, stories, and advice about food and eating. Please read to the end to find a list of links to the other carnival participants.
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The long and short of things. Our family loves food. And we are pretty much geeks. So, it isn't a far leap to turning our love of cooking in to recreating food from our favorite stories and books. Being fall, of course I need to share Pumpkin Pasties.

Meal Plan Monday: June 24th, 2013

Breakfast for Dinner

Greek Chicken Skewers with Avocado Tzatziki

French Dip with Tater Tots (my oldest son's favorite right now.)

Enchilada Casserole

Spring Rolls with Garlic Snap Peas

Mediterranean Chickpea Salad


Oh, do I have something delicious for you today. I don't even like the foods involved and I think this is one amazing dish. And an easy new cheese recipe as well!
Stuffed Mini Bell Pepper with Marinara Sauce 

Ricotta
Mini Bell Peppers, stems cut and seeds cleared out
Jar of Marinara (Hey, we made ricotta, its fair to use a premade jar sauce)

Fill a pastry bag with a large tip and your ricotta. Use to fill peppers with the cheese. Pour sauce into shallow dish, place peppers on top. Bake in 350 degree oven until hot and bubbly. Serve with pasta.

Raw Milk Ricotta
Makes about 1 ½ cups

½ gallon raw milk (you can use whole, but not ultra-pasteurized)

¼ cup white vinegar1 teaspoon fine sea salt or table salt

Use a large, heavy (at least 8-quart) stockpot (see "other notes" above). The larger the pot, the less likely the milk will boil over (which is even worse to clean up than a scorched pot).

Without touching the bottom, stir together milk, vinegar and salt. Gently heat milk to 175 degrees, stirring occasionally.

Increase heat to medium-high and, without stirring, let temperature rise to 205 degrees. Watch carefully so that milk does not boil over.

Remove from heat, and let milk sit for 10 minutes and curdle.

Line a strainer with cheesecloth, or a thin dish towel, and place over a large bowl.

If curds are large, use a slotted spoon to transfer curds from pot to strainer. If curds are tiny, pour entire contents through the strainer.

Let ricotta drain 5 minutes for a creamy product, or up to 30 minutes for a drier cheese (good for filling for the recipe above).

Drained ricotta will keep two to three days tightly covered in the refrigerator. Ricotta will get drier while stored as the curds absorb more whey.

Frozen Green Dream

Welcome to the Festival of Food Carnival. This month, we celebrate Smoothies and Mocktails!  Hosted by Diary of a First Child and Hybrid Rasta Mama, you're welcome to join us next time, or if you have a previously published recipe you'd like to share, add it to the linky below.

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Smoothie season! When it is too warm for that bowl of oatmeal and just want something cool and filling to start the day. Well, I am here to share our favorite tip for making smoothies and our basic concoction.

We start with a handful or two of greens. Doesn't matter what kind. Spinach, chard, kale, bok choy, if it is in my fridge it goes in the blender. Herbs can be good, too. Basil, mint, and lavender have been favorites.

Then some yogurt. I usually get honey greek in the tub. About 2 heaping tablespoons.

Then fruit. Whatever you like. Fresh kiwis, frozen berries, whatever you have. Even avocados can help pull together a creamy smoothie.

This is where the trick (from my sister, in case it seems like I am taking credit for it) comes in. Fresh and even frozen fruit can be expensive. Canned fruit is pretty cheap. Keep a couple cans of your favorites (especially off season) in the freezer. You can take the time to put them in freezer bags, but we just put the cans right in. Then when we are ready, run the edges in warm water and carefully use a knife to carve it out. Our favorite is pineapple, as it is particularly delicious and one of the easiest to find in it's own juices.

Then just blend, blend, blend. Every so often, depending on fruits used, I need to add some liquid. Coconut milk keeps it lighter, but sometimes some good raw milk really bulks it out right.

Pretty basic, huh? The things I have really taken away from jumping into the green smoothie world: it is hard to mess it up when you stick to flavors you enjoy, greens are almost never the forefront of the flavor so don't be afraid to really use them, and always pour half of what you think you might drink until you get used to them. They can fill you up faster than you may think.

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Please take a moment to visit the blogs of our other Festival of Food participants. The links in this list will be live by the end of the day, as participants are all in different time zones.

• Jennifer at Hybrid Rasta Mama shares 5 "Real Food" Style Simple Syrup Recipes For Mocktails! This collection of homemade simple syrups includes fresh ingredients and no refined sugars. You will fall in love with them all!  You can also find Jennifer on Facebook.
• Luschka at Keeper of the Kitchen shares a wonderful Summer Mint Cordial. What is more refreshing than mint in summer? This mint cordial is sure to bring some cool to your summery afternoons. You can also find Luschka on Facebook.
• Sam at Hobo Mama offers a vegan, dairy-free, sweetener-free smoothie with just four natural ingredients that's sure to refresh both kids and adults. You can also follow Hobo Mama on Facebook.
• Bianca at The Pierogie Mama shares a few delicious smoothies that use avocado as an ingredient. They are toddler friendly too! You can also find Bianca on Facebook.
• Jennifer at True Confessions of a Real Mommy shares Frozen Green Dream which includes her favorite trick for a quick, satisfying smoothie your kids will run for a cup of! You can also find Jennifer on Facebook.
• Lindy at Poppy Soap Company shares an energizing and refreshing morning grapefruit smoothie. You can also find Lindy on Facebook.

Stay connected! Be sure to "Like" the Festival of Food Carnival Facebook page.

Return of Meal Plan Monday! June 3rd, 2013

Pork Chops with Baked Sweet Potatoes

Veggies and Rice

Cowboy Lasagna

Lentil Helper

Meatballs with Butternut Squash Sauce

Tomato Basil Pasta One-Pot

Chik'n, Broccoli, and Rice Casserole

3c dry rice, prepared
1 package Quorn Chik'n Tenders OR 1lb cooked and diced chicken
2 broccoli florets, cut to bite size pieces
2 Pacific Foods Cream of _________ Condensed Soup (12oz each)
                                  They have chicken, mushroom and celery, all are great in this recipe
2 cups grated cheese

Mix rice, chik'n, broccoli, and soup in a large casserole dish. Top with shredded cheese. Bake in 350 degree oven until heated through. Finish off under the broiler until cheese browns.

Meal Plan Monday: October 29th, 2012

Nachos

Butternut Squash Sauce Spaghetti

Potato Leek Soup

Homemade Pizza

Chicken with Roasted Potatoes and Pan Gravy

Palek Paneer 

Minestrone Soup and Baguettes

2-3 carrots; chopped
1-2 celery stalks; diced
2 garlic clove; minced
1 pint jar crushed tomatoes
2 qts veggie broth
2 cups cooked white beans
1 qt frozen green beans
salt and pepper
16 oz gluten free noodles; prepared
2 cups kale, chopped
1/2 cup grated Parmesan

In a large pot, saute carrot, celery, onion and garlic over medium heat until they begin to brown. Add tomatoes and their liquid  and bring to a simmer. Cook for 2 minutes.
Add the broth and cannellini beans and bring to a simmer. Add the green beans and cook until tender, about 3 minutes.
Add noodles and kale and stir until wilted. Salt and pepper to taste.
Ladle the soup into bowls and sprinkle with the Parmesan.

Spice Up That Pumpkin!

Welcome to the Festival of Food Carnival. In celebration of autumn and Halloween, we're sharing recipe ideas for healthy treats, or anything you would enjoy this time of year. Hosted by Diary of a First Child and Hybrid Rasta Mama, you're welcome to join us next time, or if you have a previously published recipe you'd like to share, add it to the linky below.


That time of year has come again. Crisp air. Gorgeous leaf colors. Pumpkin EVERYTHING. Seriously. I love pumpkin. Lattes, scones, muffins, breads, doughnuts, chai... Oh so many sweet, sweet treats to indulge my love of pumpkin. Boy was I excited to come across this tasty dish. I tweeked it a bit, and tried a few things (including leaving out the mango nectar. Don't do that.) and now it is a perfect gluten and dairy free dinner for those blustery nights. You can even leave out the chicken for a vegan option that is every bit as good.


Thai-Style Pumpkin Soup

1 tbsp olive oil
6 chicken breasts - cubed
3 garlic cloves - minced
1 tbsp ginger
1/4 tsp crushed red pepper
2-4 stalks celery - diced
2-4 carrots - diced
2c pumpkin
1/2c peanut butter
6c stock
1/2c mango nectar
1/2c lime juice
3 tbsp rice vinegar
1/2c cilantro - divided
1 can of coconut milk
1 tbsp cornstarch
2-4c rice
3 green onions - minced
1/2c peanuts - chopped

Cook chicken, garlic, ginger, and red pepper in skillet. Transfer to crock pot, add celery, carrot, pumpkin, peanut butter, stock, mango nectar, lime juice, rice vinegar, and 1/4c cilantro on HIGH. In separate bowl, combine cornstarch and coconut cream, add to soup and simmer on high until thickened. When ready to eat, ladle around rice, top with cilantro and peanuts.Please take a moment to visit the blogs of our other Festival of Food participants. The links in this list will be live by the end of the day, as participants are all in different time zones.

• Jessica from Delicious Obsessions shares her recipe for Lemon Coconut Blueberry Macadamia Nut Muffins, a low-carb, low-sugar treat that won't leave you feeling guilty. You can also find Jessica on Facebook.
• Abbie at Farmer's Daughter shares a recipe for Unsweetened Cinnamon Applesauce in the slow cooker, a yummy treat that also makes the house smell amazing. You can also find Abbie on Facebook.
• Lulastic of Lulastic and the Hippy Shake shares a story of urban foraging, and the delicious recipe for the Fruit Leathers she made with the harvest! You can also find Lulastic on Facebook.
• Jennifer at Hybrid Rasta Mama shares a super easy, fix it and forget about it Crock Pot Pumpkin Custard that tastes like warm pumpkin pie filling without the sugar and grains! You can also find Jennifer on Facebook.
• Bianca at the Pierogie Mama justifies why she guards her homemade applesauce from 'unauthorized' uses.  You can also find Bianca on Facebook.
• Jennifer from True Confessions of a Real Mommy helps you take your love of all things pumpkin to the dinner table! A gluten free, dairy free, and vegan if you like Thai Pumpkin Soup to warm you up! You can also find Jennifer on Facebook.
• Crackerdog Sam guest posts at Hobo Mama with a slightly sweet, stove-popped Cracker Jack alternative. You can also find Hobo Mama talking about Crackerdog Sam on Facebook.
• Luschka at Diary of a First Child shares her foundation recipe for 'milkshakes' - coloured green smoothies - that her toddler loves to have with 'chocolate' date balls and banana 'ice cream'. You can also fine Luschka on Facebook.
• Amy at Anktangle shares a wholesome version of a decadent treat: Chocolate Peanut Butter Granola Bars. They have a classic, no-bake cookie flavor while being gluten-free, sugar-free, and vegan. Nut-free substitutions included! You can also find Amy on Facebook.

Stay connected! Be sure to "Like" the 

Festival of Food Carnival Facebook page.

<a href="http://www.diaryofafirstchild.com/carnivals/"><img src="http://i27.photobucket.com/albums/c173/Rastakitty/FestivalofFoodFinal.jpg" alt="Festival of Food Carnival" width="150" height="84" border="0" /></a>

Meal Plan Monday: September 17th, 2012

Baked Ziti

Lentils and Braised Winter Greens with Lemon Ginger Vinaigrette (From The Northwest Vegetarian Cookbook)

Chicken and French Fries

Cumin Laced Chickpea Soup

Rice, Roasted Red Pepper and Green Bean Casserole

Cauliflower Macaroni and Cheese

Tomato Masala with Homemade Paneer

That's right! This week we are trying our hand at cheese making! This is real as simple as it gets, as far as cheese making goes, so I am excited to see how it goes. And being that paneer tends to cost close to $10 a lb, the idea that I can make it from a gallon of milk, making the cost a quarter of that, just floats my boat.

1/4 c water
1 gallon of whole milk
1 1/2 tsp granulated sugar
1/3 c white vinegar
cheesecloth

Pour water into a large, heavy-bottomed pan. Then slowly pour in the entire gallon of milk. Stir in the sugar. Turn on the heat to medium and bring the milk to a boil for 15 to 20 minutes, stirring occasionally to keel from scorching. Watch constantly, and when the surface begins to foam up, but before it over flows, pour in the vinegar and remove from the heat. The foaming will subside and solids will separate from the liquid. Wait 5 minutes, until the liquid has completely separated from the solids.

Line a colander with triple-layered cheesecloth. Place the colander in the sink and carefully pour in the entire contents of the pan. Let stand about 5 minutes to drain. Wrap the cheesecloth around the paneer in a ball shape and tie in a double knot.Place the ball of paneer, still wrapped in cheesecloth, on a large plate (on a counter or in the sink) and place in a 2-quart pan filled with water on top of the paneer. This will flatten the paneer to about 2 inches thick and press out more water, making the cheese firmer. After about 30 minutes, remove the pan of water (For firmer paneer, let it remain under the pan of water for 1 hour. This would be best for the Tomato Masala use.) Unwrap the paneer, carefully scraping off with a spoon any that adheres to the cheesecloth, and place it on another plate.

Meal Plan Monday: September 3rd, 2012

Enchilada Casserole

Coq au Vin

Sloppy Lennys

Baked Bean Stew

Fish Tacos

Spaghetti

Curried Cauliflower (From Cast Iron Skillet Big Flavors: 90 Recipes for the Best Pan in Your Kitchen )

1 head of cauliflower
4 tbsp unsalted butter; melted
1 tbsp sugar
1 tbsp curry powder
1/2 tsp turmeric
1/2 tsp smoked paprika
1 tsp kosher salt

Preheat oven to 400 degrees.
In a large bowl, roll the cauliflower in the melted butter until evenly coated. Blend the sugar, curry powder, turmeric  paprika, and salt; sprinkle over the butter-coated cauliflower. Stir to evenly coat. Spread out evenly in a 10-inch cast iron skillet. Bake for 10 minutes, then turn the cauliflower pieces with a spatula. Return to the oven and cook until the cauliflower is tender and golden, 10 minutes more. Transfer to a serving dish and serve warm.

Jammin'!

Since my lovely friend Georgia showed us how easy it is to make jam and jar it for later, we have been so excited to try more and more. We did plum jam, green tomato sauce (it just wasn't warm enough for our garden!), and home fermented sauerkraut. This we are kicking into gear again!

My first attempt this year was the strawberry jam. I have "fixed" it by reboiling it as I open a new jar; so I don't have to reprocess the jars.

Then I made blueberry jam, and it was PERFECT. My boys have a new word: "Its de-li-ciou-sis, Mommy!"

With homemade gluten free bread!

Today was lemon curd, using a recipe from Alton Brown.

Oh, and just for good measure: Blueberry Vodka.

1qt Vodka

1 cup Blueberries

2 tablespoons sugar

Put in mason jar, muddle blueberries a bit, and give a shake twice a day for a few weeks. I can't wait to see how it turns out!

Meal Plan Monday: July 22nd, 2012

Swedish Meatballs

Paneer

Chicken with asparagus in ham in a green pesto sauce

Spaghetti

Honey Marsala Pork Loin

Superfood Salad with Lemon Vinaigrette (minus pomegranates, they are not in season now!)

Garden Salad! (Literally, from MY garden!)

Meal Plan Monday: July 9th, 2012

Tacos

Quinoa Pasta Salad with Roasted Artichokes and Pesto

Pork Roast

Polish Dogs and Mac 'n Cheese

Pesto Rice & Beans

Strawberry, Chicken, and Poppy-seed Dressing Salad

Mediterranean Chickpea Salad

2 cups chickpeas (garbanzo beans), cooked and rinsed
1 cup cherry tomatoes, cut in half
2 cucumbers,  chopped
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh oregano, finely chopped
1/3 cup crumbled feta cheese
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra virgin olive oil
salt and cracked black pepper, to taste

1. In a large prep bowl, combine the first six ingredients.
2. Add the lemon juice and olive oil and toss together to combine and coat thoroughly.
3. Season to taste with salt and freshly cracked black pepper. Transfer to a serving bowl and serve.

Meal Plan Monday: July 2nd, 2012

Easy Sweet Potato Veggie Burgers

Spaghetti Squash Spaghetti

Broccoli, Chik'n, and Rice Casserole

Tahini quinoa bowl with beets, kale and chickpeas

Spring rolls

Oven Fried Pork Chops with Mashed Potatoes

Chili Cheese Fries

Eat Cookies, Boost Supply

Sometimes milk supply could use a boost. When L3 started teething, she was consuming more and I was pumping less. I figured a little treat couldn't hurt!

I adapted my recipe from That Mama Gretchen


1 C butter (or substitute)
1 C sugar
1 C brown sugar, packed

1 T fenugreek
4 T brewed fenugreek tea
2 T flaxseed meal (I had flaxseeds and ground them in my coffee grinder)
2 eggs
1 t vanilla
2 C Gluten Free all-purpose flour (I use Jules)
1 t baking soda
1 t salt
4 C oats
1 C dried cranberries
1/2 C chopped/sliced almonds
4 T brewer's yeast

Preheat oven to 350 degrees

Brew fenugreek in 8 oz of hot water until grains are soft.
Mix flaxseed and 4 T fenugreek tea and let sit for 3-5 minutes. Drink the rest, reserve the grains!
Beat butter and sugars.
Add eggs and mix well.
Add flaxseed mix, fenugreek grains and vanilla, mix.
Add flour, brewer's yeast, baking soda, and salt.
Mix in oats, cranberries and nuts.
Round off a large tablespoon of dough and place on cookie sheet.
Bake for 15-18 minutes.
Let cool on cookie sheet for a few minutes and transfer to a cooling rack.

Meal Plan Monday: June 11th, 2012

Vegetarian Sweet and Sour Meatballs

Enchilada Casserole (This recipe, but layered instead of rolled)

Palak Paneer

Mini Pizzas

Masaman Curry and Yellow Chickpea Curry

Philly Cheese Steak Sandwiches


Gourmet O's and Grown-Up Grilled Cheese
This is a crazy easy recipe. Enjoy.

Gourmet O's

1 box (32fl oz) Roasted Red Bell Pepper and Tomato Soup (I used Trader Joe's or Pacific Foods)

1 cup quinoa

Boil 2 cups of water. Add quinoa, lower temp to simmer until liquid is absorbed and quinoa is fluffy. Add soup, heat through. 

Grown-Up Grilled Cheese

Bread

Pesto

Cheddar Cheese

Ripe Tomato

Spread pesto on bread, top with cheese and tomato. Coat outside of bread with butter. Grill until golden brown and melty. I have done several at a time under the oven broiler.

Farmer's Markets are for Kids Too!

This was originally posted last year for Natural Parents Network. Thought it was time for another go around, with Market Season getting underway!




We love food. We like to talk with other people who like food. My boys are learning this as well. Where do they learn about food, and how it gets from farm to table? The farmer's market.

Before we even get to the parking spot, there is talk about what items we need for our grocery list, what we are hoping to find, and the required reminders about limits: hold a hand, use walking feet, ask before touching anything.

They each get some money to spend. We supplement their amount, since they aren't aware of the value of money yet, they see it as a trade. When they have used their money, they are done. Right now that means one trade. Later, it will mean learning about money value and the math involved.

When making their "deal" they ask about the food. L1's favorite right now is bread. He asks for bread based on the meal he wants it with. "I want toast," "For spaghetti," or "I eat it now." The baker we visit makes the suggestion and tells them what is in it. L2's favorite thing is fruit. And right now, berries. I swear he has one particular market gal bewitched. He is just sooo darn cute, and she loves such a little boy asking for "boo berry," "tawberry" or just "THAT ONE!" and she is always good at addressing him and listening.

I love that my children are gaining this opportunity to start talking about their food this way. I am glad to have a place to teach them about product value (and soon, about money). To learn courtesy and conversation skills. To have a place where more often than not the people treat my children as "real people" whose needs and wants are just as valid as the next customer.

I also love the FOOD we get! And the lovely recipes that come from our pickings.



Filling
1/2 c raspberries
1/2 c blueberries
2 peaches, cut into chunks
2tsp nutmeg
2tbsp cinnamon
2c sugar
2c water
5tbsp cornstarch

Crumble
2c Jules Gluten Free or other all-purpose flour
1/2c shortening or unsalted butter
1/2c sugar
1tsp vanilla extract
1/8tsp salt
1/4 tsp baking powder

1/2 c milk or milk substitute (might vary, use enough until it just holds together)


Cook peaches and berries over medium high heat to start juice release. Add water and sugar, bring to boil. Let boil about 4 minutes.

In separate cup use equal parts cornstarch and water to create slurry. Add to fruit and cook for 5 minutes.

Pour into casserole dish and place in fridge to cool.

In mixing bowl combine flour, sugar, salt and baking powder. Cube butter, add a couple at a time while mixing at low speed. Slowly drizzle milk until crumbs form. Chill in fridge.

When chilled, sprinkle crumbs over fruit mixture and bake at 425 until browned, about 10 minutes.

To see what deliciousness we had for dinner before this lovely desert, head on over to True Confessions of a Real Mommy.

Meal Plan Monday: May 14th, 2012

Bacon and Maple Chicken Thighs

Prosciutto Roasted Asparagus with Homemade Macaroni and Cheese

Chik'n Stew with Butternut Squash and Quinoa (we are substituting fake chicken)

Fry Bread (Didn't get around to it last week!)

Pike Place Special (We are going to the market to see what catches our eye!

Lentil Helper

Quinoa Pasta Salad with Roasted Artichokes and Pesto
A really simple dish I like to pull out for those few days it is too warm to eat a hot dinner.

2 boxes Quinoa pasta pagodas
1 can Italian Stewed Tomatoes; drained and diced
1 small jar roasted artichoke hearts; drained (reserve some oil for dressing, if you like)
1/2 cup pesto

Boil pasta until preferred consistency. Rinse in COLD water. Toss with remaining ingredients. Serve chilled.

Quinoa Pudding: Move Over Rice

I adapted a recipe from  Cannelle et Vanille.

Quinoa Pudding with Strawberries and Bee Pollen

makes about 8 8 oz servings, with some pudding left over.

6 cups raw milk
1 tbsp vanilla extract

1/2 tsp almond extract
1/2 cup sugar
pinch of salt
2 cup quinoa

1 lb strawberries, diced
2 Tbsp sugar

local bee pollen

Combine the milk, cream, sugar, salt and extracts in a large saucepan and bring to a simmer. Add the quinoa and stir. Reduce heat to medium low, cover the pot slightly, and cook until the milk reduces and thickens (about 30 minutes). Ladle into bowls or jars.

Place cut strawberries in a bowl and sprinkle them with sugar. Toss them and let them sit at room temperature for about an hour until juices start to come out.

Top the puddings with the strawberries and a sprinkle of bee pollen.

Meal Plan Monday April 23rd, 2012

Twice Baked Potato Casserole 

Stir Fry

Creamy Chicken & Mushrooms (Dairy-Free and Delicious says Kristen from Intrepid Murmurings!)

Baked Ziti

Palak Paneer

Turkey Burgers

Pesto Rice and Beans

Breakfast for Dinner

Meal Plan Monday: March 19th, 2012

Pulled Pork Sandwiches with Broccoli Slaw (Another Mikie creation. I am going to pay attention this time so we don't have to wait for his recipe!)

Tuscan White Bean Soup {Crock-Pot}

English Muffin Pizzas

Baked Ziti

Stir Fry

Tortilla Soup

Quesadillas

Swedish Meatballs
Adapted from Alton Brown's recipe

2 slices Udi's Gluten Free white bread
1/4 cup milk
3 tbsp butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
1 1/2 lbs ground beef
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 cup gluten free flour
3 cups beef broth
1/4 cup whole milk

Preheat oven to 200 degrees F.

Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

In a 12-inch cast iron over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

In the bowl of a stand mixer, combine the bread and milk mixture, ground meat, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.

Using your hands, shape the meatballs into 1in rounds.

Heat the remaining butter in pan over medium-low heat. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.

Once all of the meatballs are cooked (160deg), decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the milk and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

Pi(e) Day Breakfast!

I meant to post this so you could celebrate Pi Day today: 3.14 with us, but here it is!

Breakfast Pi(e)

2c Frozen Hash browns
6 Eggs
2tbsp Milk
1lb Bacon
Olive Oil
Salt
Pepper

Oil bottom of pie pan. Lay down a layer of hash browns for a crust. Bake at 350 until edges start to brown. Smash down potatoes to solidify crust a bit.

Weave bacon and lay on broiler pan. Bake at 350 until cooked together.

Crack and scramble eggs with a splash of milk; salt and pepper. Pour over crust. Bake at 350 until eggs are cooked (knife to center comes out clean).

Meat lovers and Ortho-Lacto Vegetarian!

Lay bacon crust on top of pie, bake until crisp.











Shredded cheese, sausage, veggies, salsa, anything else you might like with your eggs, go for it. As long as you cook this through, it is hard to go wrong!