Easy Mediterranean Lamb Meatballs

 We use this for our Last Supper Celebration. We've tried several lamb recipes over the years, and this one has gotten high ratings from our family. Originally on healthyrecipesblogs.com

Makes 12 meatballs

1 pound ground lanb (85/15)

2 Tbs Greek yogurt

1 Tbs fresh garlic, minced

1/2 tsp salt

1/2 tsp pepper

1 tsp onion powder

1 tsp ground cumin

1/2 cup cilantro, chopped

2 Tbs olive oil for frying

Optional Sauce:

1/2 c greek yogurt

2 Tbs chopped dill

1 tsp minced fresh garlic

1/2 tsp salt

1. In medium bowl, combine all ingredients except the oil. Mix until well combined. Measure out 1 1/2 TBS size balls. Using wet hands can make it easier to shape the meatballs.

2. Heat the olive oil in a large skillet that has a lid. Once the oil shimmers and becomes fragrant, add the meatballs in a single layer and cook them, turning them frequently until golden brown, about 5 min. If the oil becomes too hot, lower the temperature to medium. 

3. Add 1/4 c water to the bottom of the skillet. Cover with the lid and cook the meatballs until they are cooked through, about 2-3 more minutes. 

4. Using a slotted spoon, remove the meatballs from the skillet to a serving plate. Serve immediately.

5. You can serve as is, or you can make a quick yogurt sauce. Mix 1/2 c. plain greek yogurt with 2 TBS chopped dill, 1 tsp minced fresh garlic and 1/2 tsp salt.

*Note, instead of frying them, you can bake the meatballs at 400F for 15 minutes. Arrange them on a parchment lined baking sheet that has a rim. Spray the meatballs with olive oil before baking. 

Goi Ga (Vietnamese Shredded Chicken and Cabbage Salad)

 *original recipe is from thekitchn.com

This is a great, warm day salad. If you use a rotisserie chicken, then there's no cooking involved. It was delicious, and I served it with some fruit and some soft Turkish bread. This would also be a great dish to add to a potluck. You can make it the night before, and it won't be wilted the next day. Leftovers can last in the fridge for 3 days, and the flavor will intensify each day.

Ingredients for the Salad:

1 pound chicken breast (or use Rotisserie chicken as an even easier option)

1 tsp kosher salt

1/2 medium red onion

2 Tbs rice vinegar

1/2 medium green cabbage (about 1 1/2 pounds), thinly sliced

1-2 carrots julienned (or you can use 1 1/2 cups of pre-shredded carrots)

1/2 bunch fresh cilantro, coarsely chopped

1/2 to 3/4 cup fried shallots (Optional for topping. We didn't use them because we can't buy them here)

Ingredients for the Dressing:

1 clove garlic

1-2 medium limes

1/3 cup rice vinegar (I used white vinegar and it was good)

2 Tablespoons fish sauce (I subbed soy sauce)

2 Tablespoons sugar (can use honey or another sweetener of choice)

Instructions:

1- If you are using rotisserie chicken, skip to step #2. Place chicken on the bottom of a medium saucepan. Add enough water to cover the chicken, add the salt to the water, and then bring to a boil. Reduce heat to maintain a simmer, cover and cook until just cooked through, about 15 minutes. 

2- Thinly slice the red onion. Place in a small bowl, and add 2 Tbs rice vinegar. Toss to combine and let sit for 15 minutes.

3. Add the cabbage, carrots and cilantro to the largest bowl you can find, and mix it.

4. When the chicken is cooked, transfer to a clean plate and let cool. Make the dressing while the chicken cools. 

5. To make the dressings, mix 1 clove minced garlic, about 2 1/2 Tbs of lime juice, rice vinegar, fish sauce and sugar. Whisk to combine. 

6. To finish assembling the salad, shred the cooled chicken, and add it to the bowl. Drain the excess vinegar off of the onions, and add them to the bowl. Drizzle the dressing on the salad, and then mix to combine. Let the salad sit for 5-10 minutes to meld the flavors. Seas with more lime juice as needed, and serve at room temperature or cold.

Thai Cucumber Salad

 *This was originally found in The Good and the Beautiful Language Arts program.

Ingredients:

2 cucumber, peeled and diced

2 red bell peppers, diced

6 green onions, sliced up to about halfway up the green part

3/4 c. cilantro, chopped

1/2 c. chopped peanuts (optional)

Sauce:

2 limes, juiced

2 T. soy sauce

1 tsp crushed red pepper flakes (optional - can add more for added spice)

2 tsp white sugar

1 tsp garlic powder

1. Mix cucumbers, peppers, green onions, cilantro and peanuts in a large bow. 

2. Add all of the sauce ingredients to a small bowl and stir to dissolve the sugar. Taste. Add a little more sugar if it's too sour for your taste.

3. Pour sauce over salad. Mix gently to combine.

4. Serve right away, or refrigerate for up to 5 hours and then serve.

Ayse's Green Beans

 Ingredients:

2-3 c. green beans, cut into bite-sized pieces

1 onion, diced

1 green pepper, diced

2 tomatoes, diced

1 T. tomato paste

1 tsp. sugar

Salt, to taste

A drizzle of olive oil

Water

Cooked rice (optional for serving)

Put all of the beans in a sauce pan. Add the remaining ingredients on top of the beans. Put the water in the pot, filling it to no more than halfway. Cook a few minutes and then mix. Continue cooking with cover on, stirring occasionally, bringing the water to a boil. When it boils, turn off the stove. 

Can serve as a side dish as is or over rice.

Afiyet Olsun!

Cherokee-Style Succotash

 (From The Good and The Beautiful Unit 6 Language Arts)

*We serve this as a main course with tortilla chips.

Ingredients:

2 Tbsp olive oil

1 Onion, chopped

1 bell pepper (any color), chopped

1 medium tomato, chopped

1 15-oz can corn, drained (can sub frozen or fresh)

1 15-oz can black beans, drained

Salt to taste

Corn chips

Instructions:

1. Heat olive oil in a frying pan, and then add onion and pepper. Saute until slightly softened, and then add tomato, corn and black beans.

2. Cook on medium-high heat for 5 -7 min, or until desired tenderness is achieved. Season with salt to taste and serve with corn chips.

Ham and Cheese Sliders

This is a recipe that Patrick's cousin makes often. They are easy to make and a crowd pleaser! We have had them as appetizers or as an accompaniment for soup. 

Ingredients:

12 Hawaiian Dinner Rolls

1/2 lb. of shaved ham slices

1/2 lb. of sliced cheese (provolone or swiss work well)

3/4 c. melted butter

1 T. Dijon Mustard

1 t. Worcestershire Sauce

1 t. Brown Sugar

1 T. Poppyseeds

2 t. Dried Minced Onion

Slice the dinner rolls in half so there is a top and a bottom. Place the bottom of each roll in a 9x13 pan. Layer the ham and cheese, and then place the tops on the sandwiches. 

Melt the butter. Then mix in the remaining ingredients. Brush the tops of the sandwiches with the melted butter sauce and then bake at 350 for 12-15 min. until cheese is melted and sandwiches are browned.

Homemade Biscuits

These are the biscuits I make to go with the Chicken and Biscuit recipe. They are delicious and would a great add on to a breakfast or brunch, too.

*Orignal recipe on momontimeout.com

Ingredients:

3 c flour

3 Tbs sugar

1/2 tsp salt

4 tsp baking powder

1/2 tsp cream of tartar

3/4 c. COLD butter

1 egg

1 c. milk (the recommend whole milk, but use whatever kind of milk your family likes)

Directions:

1. Preheat oven to 450F

2. The secret to excellent biscuits is COLD butter. Really cold. Many times the biscuits dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and then stick it back in the fridge, pulling it out right before you are ready to incorporate it into the dough.

3. Combine dry ingredients in a large bowl.

4. Use a pastry cutter or two knives or your fingers to cut the cold butter into the flour. Don't go crazy here. You want to see small, pea-sized pieces of butter throughout the dough.

5. Add the milk, egg and mix just until ingredients are combined. The dough will be sticky but don't keep working it. You should be able too see the butter pieces in the dough.

6. Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top fo the dough sit won't stick to your fingers and knead 10-15 times. If the dough is super sticky, just sprinkle on some additional flour.

7. Pat the dough out to 3/4 in-1 in thickness and cut into circles with a circular glass or cookie cutter. You should get 9-12 biscuits.

8. Place the biscuits on a lightly greased baking sheet or parchment linked baking sheet and bake 10-15 min, until golden brown on top. 

9. For extra yumminess, you can brush the tops of the cooked biscuits with melted butter.

Pierogis

Pierogi Dough

Recipe for about 60 pierogis         (make some caramelized onions ahead of time for the sautéing step)

6 cups flour   (added a lot more flour when kneading the dough)

2 egg yolks

1 egg

8 oz. butter (2 sticks)

1 ½ cup water

½ tsp salt

-Sift flour to the bowl and add salt as you go.  Make a little hole in the center and add all other ingredients. 

-Knead until smooth (this takes quite a bit of flour on the surface) and let it stand for about 20 minutes.

- Using 1/8 of the dough at a time, roll out to 1/16 inch thickness: add flour to the rolling pin and surface

-Cut circles with a biscuit cutter or floured glass (we used a 4” circle bowl to cut)

-Fill the circles with a full spoon of filling (golf ball size), pinch to seal (you can use a little water on the edges, it will make it easier to get the dough to stick together.

-Boil 6-8 minutes (2 minutes after they start floating).   If you plan to make ahead and freeze them, remove when they float and put the pierogis in a zip lock gallon bag with a little bit of olive oil to keep them from sticking together)

-Sauté in caramelized onions adding butter or oil to the pan if necessary. The oil from the frozen ones was enough to sauté the pierogis.

Potato and Cheese Filling

6 cups of mashed potatoes (cold)

2 Tablespoons grated onion

4 Tbsp butter

4 Cups of cheddar cheese (grated)   I used Murray cheese which had lots of good flavor)

Salt and pepper for taste

-Cook the onion in butter until tender.  Combine it with potatoes and cheese, add salt and pepper.

Serbian Pogacha Bread

1 pkg dry yeast  (equivalent to 2 1/4 tsp.)
1 1/2 c. warm water
3 T sugar
2 T oil
2 tsp. salt
3 1/2 c. flour
1 c. flour


Dissolve yeast in warm water.
Stir in sugar until dissolved.
Add oil, salt and flour.
Knead together then add 1 more c. flour
Knead again.
Let rise (approximately 3 hrs)
Knead again
Make a circle shape and bake on a lightly greased cookie sheet
Bake at 325 degrees for 30 min.

*Optional: Hide a clean coin in the dough on the pan before baking and pull apart to serve.

Jalepeno Ranch Dip

This is a really yummy appetizer or side dish.  I gave it a new name because the original name (Skinny Poolside Dip) didn't seem to describe it well.  It has a kick so you could always use one jalepeno instead of two.   I served it with Town House crackers, which were the perfect compliment.

Ingredients

• 1 red pepper
• 2 jalapenos (unseeded)
• 1 can of corn or 1/2 a bag of frozen corn
• 1/2 can diced olives
• 16 oz  cream cheese (softened)
• 1 packet Hidden Valley Ranch dip seasoning mix.

Instructions

1. Mix ingredients together.
2. Serve with crackers or raw veggies

Soft and Chewy Granola Bars

Here you go, KM :) This recipe was originally found on inspiredtaste.net
**I usually double the recipe and make it in a 9x13 pan.

2 1/2 c. old fashioned rolled oats
1/2 c. whole almonds, coarsely chopped (can use whatever nuts you have available)
1/3 c. honey
1/4 c. unsalted butter, cut into pieces
1/4 c. brown sugar, packed
1/2 tsp vanilla extract
1/4 tsp kosher salt
1/2 c. dried cranberries
1/4 c. plus 2 T. mini chocolate chips (I don't usually use these, though they melt a little and help help hold the bars together)

Heat oven to 350. Add oats and nuts to a baking sheet and bake 5 minutes, stir and bake another 3-5 minutes to toast. Transfer to a large bowl.

Combine butter, honey, brown sugar, vanilla, and salt in a small saucepan over medium heat. Cook, stirring occasionally until butter melts and sugar completely dissolves.

Pour butter mixture into oats and nuts. Mix well. Let cool about 5 minutes and then add cranberries and chocolate chips. Stir to combine.

Line a 8 or 9 inch square baking pan with aluminum foil or parchment paper. Lightly spray. Add the granola mix to the pan.

This is the key to making the bars stick together: Press hard! I usually use another piece of parchment paper and push hard. Hold it for 30 seconds or more and then move your hands and push again. If you don't press hard enough, it will turn out as more of a  granola instead of granola bars. Still delicious, just not as easy to transport.

Cover and refrigerate at least 2 hours. Flip the bars upside-down on a cutting board and remove the parchment paper/foil carefully to avoid any being left behind.

Cut into bars. Store in an airtight container up to one week. For softer bars, keep at room temp. For harder bars, store in fridge.

You can also individually wrap each in plastic to have an easy portable snack for picnics or school lunches.

Golden Sweet Cornbread

Originally posted on all recipes.com

Ingredients:
1 cup all purpose flour
1 cup yellow cornmeal
2/3 cup white sugar (I don't use that much!)
1 tsp salt
3 1/2 tsp baking powder
1 egg
1 cup milk
1/3 cup vegetable oil (I use coconut oil in liquid form)
*I have also added frozen corn. Just pour some in and mix it before putting in the pan.

Directions:
1. Preheat oven to 400 degrees F. Spray or lightly grease a 9-inch round or square pan.

2. In a large bowl, combine the dry ingredients: flour, cornmeal, sugar, salt and baking powder. Stir in the egg, milk and oil until well combined. Pour batter into pan.

3. Bake 20 - 25 min. until toothpick comes out clean.

Quick and Easy Dinner Rolls

Not sure where on the Internet I originally found the recipe, but this is my go-to recipe for rolls. I never seem to plan ahead enough to make dough that has to rise a few times. It is more like me to check an hour before dinner time to see what I had planned for dinner that night. These only rise for 45 min and cook for 12-15... Very good for a last minute planner. I often through together a batch of these, get the dough rising and then make a soup. By the time the soup is ready, the rolls are, too.

1 pkg quick-acting active dry yeast (2 1/4 tsp)
1 1/3 c. milk (105-115 degrees F)
3 to 3 1/2 c. flour (I use part whole wheat and part all purpose)
3 T oil
1 T sugar
1 t. salt

1 T. melted butter
coarse salt

Dissolve yeast in warm milk in an electric mixer bowl. Stir in 1 cup flour. Beat until smooth. Stir in enough remaining flour, the oil, sugar and salt. Mix on low until soft dough forms. Cover and let rise in a warm place until doubled, about 45 minutes.

Heat oven to 400F. Spray 12 cup muffin pan with non-stick spray.

Punch down dough in center and fold over a few times. Pinch off 1 inch balls of dough. Roll in palm of hands and put 3 balls in one muffin cup. Brush tops with melted butter, and sprinkle with coarse salt.

Bake 12 - 15 minutes until crust is light golden brown. Immediately remove from pan. Store loosely covered.

Angie's Green Bean Casserole

This recipe came from my friend Angie. The measurements aren't exact so you have to eye-ball it. It was really, really yummy. I'm going to try it with the homemade cream of mushroom soup I posted on here.

1-2 bags of frozen organic green beans
one box of trader joe's cream of mushroom soup
a little milk or water
salt and pepper
1/2 can of trader joes fried onions.

Mix the ingredients together and bake at 350 for 20-25 minutes.

Black Bean and Corn Salsa

Delicious!!

2 cans black beans, drained and rinsed
2 cans corn, drained and rinsed
Juice of 2 limes
olive oil
tomatoes, chopped
red onion, chopped
salt
cilantro

Mix black beans and corn together in a large bowl.  Add the lime juice. Drizzle with olive oil.  Stir.  Add the tomatoes, onion, salt and cilantro to taste.  Stir it all in and serve right away or let it refrigerate ahead of time.

Brazilian Rice

1/4 c. olive oil

2 tsp fine sea salt

2-3 cloves garlic

1/2 white onion, chopped

2 c. basmati rice

3.5 c. water


Directions:

• Pour oil in a sauce pan...it should cover the bottom in a thin layer
• Add onion, garlic and salt and sautee until onions are tender
• Add rice and stir until coated with oil
• Add water
• Tilt lid on pan so it is half covered
• Bring to a boil and then turn down to medium/low 
• Cook until all water is absorbed

If you want to change the amount of rice, just keep these ratios consistent:

• cups of dry rice =  the # of tsp. of salt
• 1 c. of rice to 1 3/4 c. water

Roasted Brussel Sprouts

We've been making these a lot recently:

Ingredients:
1½ lb Brussels sprouts, trimmed and cut in half
1 tablespoon olive oil
2 teaspoons maple syrup
¼ teaspoon salt, ¾ teaspoon pepper

Directions:
Preheat oven to 450 degrees. Combine brussels sprouts, oil, maple syrup, ¼ teaspoon salt and ¾ teaspoon pepper on a large rimmed baking sheet. Roast 18 to 20 minutes or until tender, stirring once.

Julie's Salad

Always a hit!

Ingredients:

• Ranch dressing packet - mix with milk and mayo according to directions and refrigerate for at least 30 minutes ahead of time
• 1 head Green leaf lettuce, washed and dried well
• 1/2 red cabbage, shredded or chopped
• 2 cups cheddar cheese, shredded
• Crumbled bacon or bacon bits
• Croutons

Directions:

Mix lettuce, cabbage, shredded cheese, bacon, and croutons.  Add dressing right before serving and toss well.

Elizabeth's Pasta Salad

Elizabeth brought this to small group last week, and it was really good. It was filling enough to be a main dish if you had a salad or something to go with it.

4 diced cooked chicken breasts

1 lb of rotini cooked and cooled

1 red pepper diced

2.5 cups of diced celery

1 red onion

mix together

Dressing

1/4 c. white wine vinegar

3/4 c mayo

1/3 c dijon mustard

1.5 t salt

1 t coarse pepper

1/2 c sugar

1/4 c dillweed

~Mix together. 

Homemade Hummus

Got this recipe from Rachael Ray.

1 can chickpeas, drained, but reserve the liquid
2 T. tahini (found in specialty food aisle)
Drizzle of extra-virgin olive oil
1/2 t. crushed red pepper flakes
1 t. ground cumin
1 t. ground coriander (I often replace this with paprika because I never seem to have coriander)
1 clove  garlic, crushed
coarse salt
1/2 lemon, juiced

Combine all of the ingredients in a food processor until smooth. Add more of the reserved liquid from the chickpeas to help create the right consistency if necessary.