Sunday, April 8, 2012

Coconut Ginger Carrot Turkey Balls

This was an experiment. I wanted Curry. But the kids won't eat it because of the spice. And I didn't have any chicken or proper vegetables anyway. While pondering the pantry I came across this pre-made soup that I had purchased a few weeks ago and thought....hrrrrrrmmm..."that could work!"

First: cook 1.5 cups brown rice.

Coconut Ginger Carrot Turkey Balls
2 lbs ground turkey
2 large carrots, peeled and shredded
1 large thumb ginger, minced
4 cloves garlic, minced
Approx 1/2 cup bread crumbs
1/2 cup cilantro, chopped fine
chili powder
italian seasoning
4 tblsp olive oil

Mix all but the oil together and season as desired with the chili powder and italian seasoning. Form into meatballs. Heat oil over medium heat. Brown balls, turn as needed.

1/2 package Pacific Natural Foods Cashew Carrot Ginger soup
1/2 white onion
1/2 red bell pepper
2 tsp corn starch
1.5 cups coconut milk, unsweetened

Combine all in a blender and puree (what I did). OR chop the onion and bell pepper up and cook with the meatballs. Pour over browned meatballs and cook over medium heat till meat is done and desired sauce consitency is acheived.

Serve over brown rice.

Serves 5-6.

So delicious! It's like coconut curry, without the indian flair. But you get that delicious ginger flavor!

Saturday, February 4, 2012

Whole Grain Apple Fritter Pancakes

Came up with this recipe this morning. It's a variation of my tried and true pancakes from scratch recipe, and something I saw on Pinterest. TOTAL HIT!

Whole Grain Apple Fritter Pancakes
serves about 4, 2 cakes each

1 cup oat flour
1/2 cup whole wheat flour
1/2 cup corn meal
2 tsp baking powder
2 tsp salt
4 dashes cinnamon

mix together in a bowl, then add...

3 eggs
3 tblsp olive oil
2 cups milk
5 tblsp agave or honey
2 tsp vanilla
1/2 cup applesauce
1-2 apples peeled, cored, and diced small

Add more wheat flour as needed to obtain the right consistency.

Set aside and turn on heat - medium heat.
Then make this:

1/2 cup brown sugar
1.5 tsp cinnamon
1 tblsp water

Stir together in a cup - this is your drizzle.

Pour about 1/4 cup batter in pan. Drip about 1 tsp of the sugar drizzle onto the pancake. Flip when ready to cook other side.

Skip the utensils and eat it with your fingers - no syrup needed!