Spaghetti Meatballs

Please see new posting here:

http://www.inthekitchenwithjenny.com/2014/11/spaghetti-meatballs-with-gluten-free-options.html

Thank you!!

Roasted Vegetables

Your house will smell so good as this cooks! Try different squashes to suit your taste. These potatoes were raised in my garden.  Yukon gold potatoes are my favorite since they keep their shape when stirred and/or flipped around.

Roasted Vegetables                                                                      Printable Recipe

1 medium sweet potato

3 medium Yukon gold potatoes

1/2 medium yellow onion

1/2 teaspoon dried rosemary

1 teaspoon dried thyme

1/4 teaspoon salt (more later to taste)

2 Tablespoons balsamic vinegar

1/4 cup olive oil

Preheat oven to 375 degrees.  In a medium bow, stir together seasonings, oil, and vinegar.

Peel and chop your sweet potatoes into 3/4 to 1" cubes.  Chop your Yukon golds the same way, leaving the peel on those. Cut your onion half into two slices and then 3/4 to 1" pieces. Add to marinade. Toss to coat veggies.

 T

Dump onto jelly roll pan and spread into an even layer. Cook for 20 minutes, flip or stir and cook for another 15-20 minutes or until vegetables are soft.  

They are going to look a little browned but that is the delicious caramelization of the veggies and the balsamic vinegar.  Sprinkle on more salt to taste.

Candy Corn Shaped Krispie Treats

I saw candy corn shaped krispie treats online and they were frosted.   I thought, "WOW!" that is just way too much sugar.  So I thought maybe I could color the marshmallow candy corn colors.  It takes a little bit more work but I thought they turned out nice. 

Candy Corn Shaped Krispie Treats

3 Tablespoons butter
10 ounce package mini marshmallows
6 cups crispy rice cereal
Orange and yellow icing gel colors

Spray a 10" springform pan with non stick spray. 

In a microwavable bowl melt the butter.  Add marshmallows and toss to coat.  Microwave for 45 seconds to start, then stir.  Mine only needed an additional 25 seconds after that. Stir in cereal making sure to get them all coated. 

 Each color used about 1/3 of the marshmallow cereal mixture. Take 1/3 of the "white" out and put in the middle of the pan.  Split the other marshmallow cereal mixture in half, putting one part in another microwave friendly bowl and leaving the other half in the original bowl.  Using the orange icing color gel, color your next batch.  Spray your hand with non stick spray to help place the orange around the white.  

Now on to yellow. By now the marshmallow may have stiffened up a bit.  Place in the marshmallow cereal mixture in the microwave for 10 seconds, stir.  If need be another 10 seconds is ok.  Add color and stir.

 Using the nonstick on the hand again, place the yellow around the orange.  It's OK if it isn't perfect.  Candy corn isn't. Press down so it's flat. Allow to cool. 

 Cut into 12 pieces. When you cut it may misshapen a little when you separate them.  Just reshape with your hands.

 So cute!!

How to Make Fruit Roll-Ups

Fruit Roll-Ups, also known as fruit leathers, are a great healthy snack for young and old alike! You can make them from any type of pureed, cooked fruit that can be made fairly smooth. I prefer to use my homemade unsweetened applesauce but may explore adding some strawberry to it.

Fruit Roll-Ups

No-Sugar Applesauce (preferably homemade) (approx 1 qt made 2 trays cut into 4 - 5 roll ups each)

You will need the fruit-roll up sheets for your dehydrator.  Most come with at least one but they do sell them separately.  Place on the trays.

 Pour a very thin layer of the puree onto the trays of the dehydrator.  Some suggest a little spray oil first. I did not as I didn't want to add anything sticky to my fruit. I was able to peel it off.  Spread your applesauce as evenly as you can.

 Turn on dehydrator. Dry according to dehydrator instructions.  Takes anywhere from 4 to 7 hours.  It needs to be dry and not tacky.  If you dry too long it becomes crumbly. Cut into pieces. 

This is one rolled up.

To store roll-up you need to place on a piece of plastic wrap and roll up so that the plastic is inbetween the fruit so it doesn't stick back upon itself.

 Store in a zip shut bag until ready to eat.  

Baked Honey Mustard Mac and Cheese

My husband came up with this idea.  I adapted a cheesy sauce recipe I had already been using to incorporate his idea.  I must say, it's tasty and a nice change up on mac n cheese!

Baked Honey Mustard Mac and Cheese

8 ounces macaroni, rigatoni, or other favorite pasta shape (I used Tinkyada GF)
3 Tablespoons olive oil
3 Tablespoons flour
2-1/2 cups milk
8 ounces Velveeta (or you can use 2 cups shredded cheddar or any other cheese you like)
2 Tablespoons mustard *
2 teaspoons honey
pinch of nutmeg
1 cup panko bread crumbs
2 Tablespoons olive oil or butter, melted

Cook pasta according to package directions. While pasta is cooking make your cheese sauce.  Add oil and flour to pan.  Heat and cook for a minute.  Add in milk, bit by bit, whisking as you go until the sauce has thickened. Stir in cheese until melted.  Add in honey, mustard, and nutmeg.  Taste it, you want just a hint of the mustard coming through but not so much it overwhelms. Pour into drained pasta.

Stir to coat the pasta. Dump into 1-1/2 quart baking dish.

Mix panko and olive oil or butter together.  Top the pasta mixture   Bake at 350 degrees for 25 minutes or until top is nice and brown** and the macaroni and cheese is bubbling.

*I used my homemade which is fluffy and full of air.  If you purchase a dijon mustard for this you will want to use less!

**I made my dish with plain panko.  It was OK but the addition of a fat will make it brown nicer and have a better flavor.

Baked Spaghetti

Eating spaghetti this way is much easier than slurping up the noodles.  Lately we've been using the spaghetti squash from the garden in place of the pasta.  We love it! 

Baked Spaghetti                                                                                       Printable Recipe

8 ounce pkg spaghetti noodles* (I used GF)

1 pound ground beef

1 jar spaghetti sauce (or approximately 3 cups homemade marinara)

2 eggs

1/3 cup grated Parmesan

1/2 to 3/4 cup garlic cream sauce

1 to 2 cups shredded mozzzarella

Sweet Lime Pickles

These pickles take a few days to make but they are yummy!  I started mine at 5 pm on a Wednesday and processed them on Friday morning. They are crispy and a fun color!

Sweet Lime Pickles

7 pounds cucumbers (wash, cut off ends, slice 1/4" thick)

2 cups pickling lime

2 gallons water

2 quarts white vinegar

9 cups sugar 

1 teaspoon canning salt

1 Tablespoon mixed pickling spices*

Homemade Salsa

Everyone has their own tastes and interpretations when it comes to salsa.  I was given a salsa recipe from a friend.   It contained quite a bit of sugar.  We don't use much sugar so I went on with the task of lowering the sugar. It also contained a thickener that dulled the color of our salsa.  I removed it so our salsa is more like fresh salsa, but canned. 

Taste your salsa before you can it.  If you wouldn't eat it fresh, you won't like it canned. 

Homemade Salsa

20 cups chopped peeled and seeded tomatoes*
1 to 1-1/2 cups minced onions (onions can be strong so ease in slow)
1-1/2 cups minced green peppers
7 banana peppers, minced
5-6 jalapenos (if they are hot, use less --if you can't tell start off with fewer, you can always add more), minced
2 Tablespoons sugar
2-1/2 Tablespoons chili powder
5-6 dashes of red cayenne pepper
1-1/2 cups vinegar
2 Tablespoons salt

Pizza Casserole

After I made this, my husband said it reminded him of a pasta dish a popular pizza place makes.  I hadn't thought of it but now that he had mentioned it, yes it does.  It was never one I ordered since the veggies were always still crunchy.  We like soft veggies.  If you like the add ins be sure to cook them first unless you like them crunchy. They also used assorted pasta. Mix and match as you like!

Pizza Casserole

8 ounce box of pasta (I used gluten-free elbow macaroni)
2 - 14 ounce jars pizza sauce (or 3 cups of homemade)
1 pound cooked ground beef
1/2  of a 7 ounce package pepperoni slices (use 2/3 cut in half for in the casserole and 1/3 cut into quarters on top)
2 cups shredded mozzarella (or Italian Blend Cheese)

Other options for stir ins:
mushrooms
green peppers
onions
sausage

Cook and drain pasta.  Mix together all of the ingredients except for the cheese and 1/3 of the pepperoni slices.

 Dump into 9 x 13 pan (you can grease if you want - I never seem to remember to.) If you want to freeze it, slide it into a bag, when ready to use, thaw, dump in dish and bake.

Sprinkle on mozzarella.  I made two dishes, one with and one without mushrooms.

Top with pepperoni slices.

Bake at 350 degrees for 25-30 minutes or until heated through and the pepperoni is nice and crispy on top.

Pork Tenderloin with a Mustard Seed Crust

All I can say about this pork tenderloin is that there are several pieces that aren't even going to hit the plate!

Pork Tenderloin with a Mustard Seed Crust                                  Printable Recipe

2-3 pound pork tenderloin *

Rub:

2 Tablespoons whole mustard seeds

2 Tablespoons sweet smoked paprika (I like La Chinata brand)

2 Tablespoons onion powder

Approx 1 Tablespoon olive oil

salt and pepper

Basting Sauce:

2 Tablespoons ground mustard seed

5 Tablespoons red wine vinegar

1/2 teaspoon salt

1 egg yolk

2 Tablespoons sugar

(Similar to the homemade mustard I posted a while back only thinner.)

Pre-heat a cast iron pan over low heat.  Pre-heat oven to 350 degrees.

Crush mustard seed with a mortar and pestle.  If you do not have one you can use a spice grinder and gently pulse.

Add the paprika and onion powder and pulse just until mixed. 

Rub the pork with the olive oil and sprinkle with salt and pepper on all sides. 

With a clean hand sprinkle on some of the rub, gently pressing it onto the meat with your other hand.  You will not use all of the rub so keep the meaty hands out of it so you don't contaminate it.  You can use it another time or make less to start.

Your cast iron pan should be nice and warm now.  Drizzle a little bit of olive oil in the bottom and place pork in to sear on all sides. It is already looking wonderful! Cover with a lid or foil and place in oven.  Cooking time will be approximately 30-45 minutes depending on your doneness preference.

While the pork is cooking make your basting sauce.  Like the mustard, place all ingredients over a double boiler.  The best is to use a round bottom metal bowl over a saucepan that has the water in it so you can whisk and get all the ingredients stirred   Whisk continuously until nice and bubbly.  It will not get thick like the mustard. If it is you will need to add a little water to be sure it is thin enough to baste with. (This is where you could use the vinegar if you like it tangier.)

Baste every 10 minutes and turn the meat.  Baste again.  Don't worry about the parts that look like they are getting too brown. It will be fine and it will taste fabulous when you are done. 

New guidelines say 145 degrees internal temperature is OK now for pork instead of the 160 degrees.  You cook it how you want.  Since we are using a pork tenderloin (not a pork loin as shown in the picture) the higher temp will still result in a tender meat.  I do not recommend using a pork loin as it is thick and the outside burns too much waiting for the internal temperature to get to where it needs to.  Also, there is not enough mustard to meat ratio.

Remove the pork from the pan and place it on a cutting board.  Cover with the foil.  Put cast iron back on the heat and add a little bit of chicken broth whisking gently to remove the bits off the bottom. It will make nice little sauce you can drizzle over your meat or drag your bread through.  Slice your meat and serve.

This photo is a tenderloin.

*Your pan will be large enough you can do two of these at the same time if you need to.

Taco Pasta Shells

Taco Pasta Shells

1 pound ground beef
taco seasoning
1/2 cup green pepper, diced
1/2 cup onion, diced
4 ounces cream cheese
1/3 cup whole corn (optional)
1/3 cup drained cooked black beans (optional)
15 jumbo pasta shells (gluten free works great too!)
1 cup salsa
1-1/2 cups shredded Mexican blend cheese ( I use my homemade mozzarella)
sour cream

Chèvre (Homemade Goat Cheese)

Chèvre is the French word for goat so it is used to describe any cheese made from goat's milk. Next to paneer it is one of the easiest cheeses to make. Chèvre cheeses come in a variety of sizes and shapes including cones, cylinders, discs, and hearts. It takes the shape of whatever mold you put it in. 

 It can be mild or tangy.  Most of that depends on the quality and taste of the goat milk is to start. We keep a good check on our goat's milk and people have often said they cannot tell the difference between it and cow's milk. If you taste your milk plain and it tastes "goaty", your cheese is going to also.  Some people like that.  We do not.   I use a dry culture from the New England Cheesemaking Supply Company.

Chèvre

1gallon goat's milk  (not ultra high pasteurized*)
1 packet dry chevre culture

 Heat a gallon of goat's milk to 86 degrees

Add one packet of Chèvre starter, mix well.  Let set in the pot with a lid on for 12 hours, at room temperature (at least 72F). ** I tipped the pot here so you can see the separation of the whey.

Gently ladle the curds into a mold in the shape of your choice or dump into a cheesecloth lined colander. The one I am using here is the Crottin (2-1/2"x4-3/4") and has small holes on the sides and bottom to allow for draining.  If you are using a cheesecloth you will need to tie and hang up to drain. 

Allow to drain for 6-12 hours, at room temperature.  I forgot and put mine in the refrigerator and it was just fine.

The longer it drains the drier it will be.  Just check in on it every few hours. This is how much it shrunk in 12 hours. If you use cheesecloth  that one will be drier I believe than the one in my mold since it has more places for liquid to escape.

Wrap in plastic and store in the refrigerator.   I hear it can be frozen.  I have not done that myself but will here to use up milk.  I will let you know how it works out. This batch made two logs approximately 11 ounces in weight.  Will vary by goat milk and how long you drain it.

Slice and serve with honey, jam, or fresh pesto and crackers. I will be trying this soon in other recipes and will be sure to share any successes.

*The proteins in ultra high pasteurized milk have lost their ability to set into curds.

** By mistake I let it set for 24 hrs before draining in the fridge.  I found it made more curds that were more moist and less tangy the the original version. It is the same amount of time spent at room temperature but the difference is whether it is in the whey or not.  Please ask me questions if you have any.

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