Autumn Meatballs

Original Recipe HERE

 

I changed the name of this recipe (am I allowed to do that?) because I didn't make them in the crockpot, and I associate the dominant flavors of apple and cranberry with fall.  I got 17 meatballs out of this, if I'm remembering correctly.  I thought I'd be able to calculate that after dinner, but all the kids surprised me by eating a second helping, and I lost track.  So these were a success.

 

I added the breadcrumbs because I was worried there wasn't enough to bind them together.  I knew the egg would help with that, but I wasn't sure about the cheese.  Good thing I didn't put my confidence in the cheddar, since it melted completely, and a lot of it was left on the parchment paper.

 

I wasn't sure how to serve these...some sort of cranberry sauce would've been nice, but I didn't have fresh cranberries to make a simple stovetop concoction with.  So we defaulted to ketchup.  Don't judge.

 

Ingredients

1-1/3 lbs ground turkey

1 egg

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon onion powder

1/4 cup unseasoned breadcrumbs or panko

1 Granny Smith apple, peeled & shredded

1/2 to 1 cup shredded sharp cheddar

1/2 to 1 cup dried cranberries

 

Directions

(1) Preheat oven to 400 degrees F.  Line a baking sheet with parchment.

(2) In a medium bowl, mix together egg, salt, pepper, onion powder, and breadcrumbs.

(3) Stir in apple, cheddar, and cranberries.

(4) Add turkey.  Mix until well combined.

(5) Using 2 tablespoon portions, roll meat mixture into balls.  Place on parchment paper (spacing can be tight since they shrink slightly).

(6) Bake about 20 minutes or until cooked through.

 

Kid Participation: None.

BBQ Turkey Meatballs

Original Recipe HERE

 

These meatballs were awesome, especially served with the corn salad that is suggested.  Like, I could've eaten it every night for a week.  *N* ate both, *J* ate the meatballs, and *P* ate the corn.  Hope they get used to it, because I want to make it again ASAP.  It is even worth me using my bare hands to form the meatballs, which is a task I abhor.  Like, it's enough to make me seriously consider going full vegetarian.  Except then I couldn't eat the resulting meatballs, which would be a shame.

 

I doubted how tasty these could be because they seemed sort of plain and didn't have a sauce pairing, but they exceeded expectations.  I realized too late that I didn't have any panko, so regular Italian breadcrumbs were used this time.  It was somewhat tricky to make sure that the ingredients were combined well, without any clumps of the breadcrumb mixture scattered throughout.  I probably need to find a better order in which to incorporate the ingredients.

 

Ingredients

1 lb ground turkey [my package was 1.3 lbs]

1/4 cup panko

1 or 2 scallions, minced

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1 teaspoon dry mustard

3/4 teaspoon salt

pinch of cayenne

2 teaspoons brown sugar

5 Tablespoons barbecue sauce, divided

 

Directions

1) Preheat oven to 400 degrees F. Line a baking sheet with foil or parchment paper, and spray lightly with cooking spray (I used parchment and didn't spray it).

2) In a large bowl, whisk together panko, paprika, garlic powder, dry mustard, salt, cayenne, and brown sugar.

3) Add scallions and 2 tablespoons of barbecue sauce.  Mix thoroughly.

4) Add turkey; mix with hands until evenly combined.

5) Form 2-3 tablespoons of the mixture into a lightly packed meatball.  Put on baking sheet.  Repeat with remaining mixture (I got about 16 meatballs).

6) Bake meatballs 11-12 minutes.  Brush with reserved barbecue sauce.  Return to oven; bake an additional 3-4 minutes or until cooked through.

 

Kid Participation: The only thing *N* wanted to do was help form the meatballs - a job I was happy to turn over to her. 

Roasted Parmesan Broccoli

Original Recipe HERE

 

I can count on my kids eating broccoli 90% of the time if I serve it steamed or roasted (the other 10% accounts for bad moods, stomach aches [real or imagined], and just general unpredictability).  So I figured that this would be eaten by 66% percent of them.  But they all wolfed down their portions and asked for more...and more...and more, until we ran out.  I thought it was great, too, and was disappointed to sacrifice any chance at a second helping for the greater good of my kids' health.  This will be a go-to standard.

 

Ingredients

1 lb fresh broccoli florets

1 Tablespoon olive oil

3 garlic cloves, pressed or finely chopped

1/3 cup panko

1/3 cup grated Parmesan

salt & pepper

 

Directions

1) Preheat oven to 425 degrees F.  Line a baking sheet with parchment paper.

2) In a large bowl, combine olive oil and garlic.  Allow to infuse for 10 minutes.

3) Meanwhile, chop broccoli into bite-size pieces.

4) Toss broccoli with olive oil and garlic; coat well.

5) Season broccoli with salt and pepper.

6) Toss broccoli with Parmesan and panko until evenly coated.

7) Spread broccoli evenly on baking sheet.  Bake 20 minutes or until broccoli is browned.

 

Kid Participation: Eat it!

 

Chickpea "Tots"

Original Recipe HERE

 

My kids thought these were great: many were consumed at dinner, and they were happy to hear there was leftover dough to make some more the following day.  Naturally, they were dipped in ketchup.  I wasn't blown away by them, but they were a somewhat nutritious side dish (or snack) that they had fun helping with, so I will make them again and see if it was a fluke or if this should be a reliable option.

 

Ingredients

2 cans (15 oz each) chickpeas, rinsed and drained

1 large egg

1 garlic clove

1 cup Panko

1/3 cup onion, chopped

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup shredded cheddar

Directions

(1) Preheat oven to 450 degrees F.

(2) Add all ingredients to a food processor.  Process until it's a smooth and uniform dough; remove from processor.

(3) Take a small handful of dough at a time and roll it into a "snake" about 3/4" in diameter.  Cut into 1" pieces.  Flatten or round edges if desired.

(4) Grease a baking sheet or use a silpat or parchment.  Bake tots for 10 minutes on one side.  Turn them over; bake for an additional 5 minutes (or until golden and crispy).

 

Kid Participation: Shape tots into snakes.

Baked Garlic Green Beans

Original Recipe in Taste of Home magazine (I think)

 

This was an easy side dish that could be mostly prepared ahead of time, just needing to add the topping to the pre-sauced beans.  Everyone except *J* ate at least two portions, and though I'd doubled the original recipe, the entire batch was gone by the end of dinner.

 

I could taste the vinegar in the final product, so I decreased the amount slightly below.  Also, the bread crumbs didn't toast much and were slightly mushy - maybe panko would hold up better.

 

Ingredients

1 Tablespoon olive oil

2 teaspoon cider vinegar

2 teaspoon dried minced onion

2 to 3 garlic cloves, minced or pressed

1/2 teaspoon salt

1/4 teaspoon pepper

3 cups frozen cut green beans, thawed

2 Tablespoons dry bread crumbs or panko

2 Tablespoons grated Parmesan

2 teaspoons butter, melted

 

Directions

(1) Preheat oven to 350 degrees F.  Grease a medium casserole dish.

(2) In medium bowl, combine oil, vinegar, onion, garlic, salt, and pepper.  Allow to sit so the garlic can infuse the oil.

(3) Add beans; toss to coat.

(4) Transfer beans to casserole dish.

(5) Combine bread crumbs, Parmesan, and butter.  Sprinkle over beans.

(6) Bake, uncovered, 10-15 minutes (it took 15 for me) or until heated through.

 

Kid Participation: None.

Roasted Cauliflower & White Cheddar Gratin

Original Recipe HERE

I'm a sucker for anything with a cheese sauce.  Because said cheese sauce smothers healthy cauliflower, I figured this dish was a wash, each component negating the other.  But I ate a lot of it.  It reheated well the next day, so I continued to eat it.

I was slightly heavy handed with the nutmeg; I was cocky and didn't measure precisely.  A little nutmeg goes a long way, and next time I'll probably just leave it out.

Ingredients

1 large head cauliflower, cut into bite-size florets

2 Tablespoons olive oil

salt and pepper to taste

3 Tablespoons butter

3 Tablespoons flour

1-1/2 cups milk

1/4 teaspoon nutmeg [optional]

salt and pepper to taste

1 cup white cheddar cheese, shredded

1/2 cup panko bread crumbs

Directions

(1) Preheat oven to 400 F.

(2) Toss cauliflower with oil, salt, and pepper. Spread in single layer on large baking sheet.

(3) Roast until lightly golden brown, 20-30 minutes.

(4) In a medium saucepan, melt butter over medium heat.

(5) Add flour to butter; cook until it just begins to brown.

(6) Add milk, nutmeg, salt, pepper, and cheese.  Heat until cheese melts and sauce thickens.

(7) Add cauliflower to sauce.  Mix well.

(8) Pour into a baking dish.  Top with panko.

(9) Bake at 350 F about 15-20 minutes or until gratin is bubbling on the sides and golden brown on top.

Kid Participation: None.

Black Bean Burgers

Original Recipe HERE

Husband loves him some cheeseburgers.  Bacon cheddar burgers, to be exact.  If there is one on the menu at a restaurant, he will order it.  It's maddening...it's like "Groundhog Day" every time we go out to eat.  And he also loves to grill at home, though he himself has dubbed his offerings "bronto-burgers" because of their extreme girth and density (he packs the meat so tightly...wait, that doesn't sound right...).  I'm always on him to please not use so much breadcrumbs and to flatten them out more.

Finally I took matters into my own hands and made these.  And we all liked them!  I may have just earned myself a permanent job as burger master.  As expected, the kids took the patties out of the buns and ate everything separately, but even Husband had to concede that these non-bronto-burgers were good.  The ingredient list below made eight full-size burgers.

Ingredients

3/4 cup panko

3 Tablespoon plus 2 teaspoons olive oil, divided

2 (15 oz.) cans black beans, drained and rinsed

2 large eggs

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika [optional]

1/4 teaspoon cayenne pepper

1 red or orange bell pepper, finely diced

1 shallot, minced

1/2 cup shredded cheese [optional]
cheese slices [optional]
buns

Directions

(1) Combine panko with 2 teaspoons of the olive oil; mix with a fork to blend.

(2) Heat a small skillet over medium-high heat. Add panko mixture to the skillet.  Toast, stirring frequently, until light golden brown. Remove from the heat; cool to room temperature.

(3) Place 2½ cups of the beans in a large bowl.  Mash with a potato masher or a fork until mostly smooth.

(4) In a separate bowl, combine eggs, 1 Tablespoon of oil, and spices. Whisk to blend.

(5) Add egg mixture, toasted panko, remaining ½ cup beans, bell pepper, shallot, and cheese to the mashed beans. Stir until evenly combined.

(6) Divide mixture into 8 equal portions, about ½ cup each. Lightly pack into 1" thick patties (I used my 15-oz can strainer to make uniform patties).

(7) Heat 1 Tablespoon of oil in a large skillet over medium heat. Carefully lay half of the patties in the skillet; cook until well browned on both sides (8-10 minutes total).  Top with cheese slices during last minute of cooking if desired.

(8) Transfer cooked burgers to a plate and tent with foil.  Repeat with remaining oil and bean patties. Serve warm.

Kid Participation:

* Mash beans

* Mix together ingredients

* Form patties (if you don't mind cleaning up the resulting messy hands)

Parmesan Potato Balls

Original recipe cut from a magazine years ago.  Taste of Home, maybe?

I thought my kids would like these because of the novelty involved.  It's something they're actually supposed to eat with their hands, the taste and texture aren't offensive in any way, and they can dip them if desired.  Both gobbled them up and kept asking for more - so much so, that I was worried the entire pan would disappear and had to cut them off lest Husband have no dinner waiting for him.

Ingredients

3 large potatoes

2 ounces cream cheese, softened [I used low fat]

2 Tablespoons milk [I used 2%]

1 Tablespoon butter, softened

1/4 cup grated Parmesan cheese

1 Tablespoon finely chopped green onion [I used 2 onions]

2 1/2 teaspoons onion soup mix

1/2 teaspoon salt

1/4 teaspoon garlic powder [optional]

1/8 teaspoon hot pepper sauce [I used several dashes of Tobasco]

dash of pepper

1 egg, beaten

1 1/2 cups crushed cornflakes *OR* panko [I needed more]

Directions

(1)  Peel and cube potatoes.  Place in large saucepan and cover with water.  Bring to a boil.  Reduce heat; cover and cook 15-20 minutes or until tender.  Drain.

(2) Preheat oven to 400 degrees.

(3) In large mixing bowl, mash potatoes until no lumps appear.  Beat in cream cheese, milk, and butter until smooth.

(4) Stir in Parmesan cheese, soup mix, salt, garlic powder, hot pepper sauce, and pepper.

(5) Place egg and cornflakes (or panko) in separate bowls.

(6) Shape potato mixture into 1 1/2" balls.  Dip each ball into egg, then roll in crumbs.  Place on ungreased baking sheets.

(7) Bake 15-18 minutes or until crisp and golden brown.  Yield: approximately 36.

Notes: These took longer to make than I expected, so next time I can make the entire potato mixture ahead of time.  Also, I can experiment with making smaller balls...if able to be kept warm, they could be a good party food and/or appetizer.

Kid Participation:
* Using the electric mixer to combine all ingredients
* Shaping a few of the potato balls (because Mama works much more efficiently)
* Dipping the balls in eggs and cornflakes / panko (if you don't care about uniformity and coverage)