Meatballs and Dinner Parties!

I love gathering my friends and making a giant meal for us all to enjoy. A week ago I made a huge meatball dinner for 15! The original recipe is from Smitten Kitchen, I used this and added a few things of my own. My  key for success when having so many people over is to do as much prep as you can the night before, so you're not left scrambling around when people start to arrive, or worse starving and there's no food on the table.

Meatballs

This recipe serves 15-20 depending on appetites (in total I made about 70 meatballs, approx 1/5")

Here they are the night before... All ready to go into the fridge.


1 pound ground pork
1 pound ground veal (I just used some extra pork since I couldn't find veal)
2 pounds ground beef
2 cups bread crumbs
4 tablespoons chopped parsley
1 cup grated parmesan cheese
1 + 1/2 teaspoons salt
1 teaspoon fresh ground pepper
1 yellow onion, chopped
2 eggs, beaten

If serving a smaller crowd this recipe is easy to half!

1. Pour 1 + 1/2 cups warm water and bread crumbs into a bowl. Let the bead crumbs absorb the water for a couple of minutes. Add ground meats, parsley, salt, pepper, onions, and egg into the bowl. Combine with a fork, and if need be (which it will be) finish mixing with your hands. Make sure to comine all ingredients thoroughly.

2. Use your hands to form 1-2 inch meatballs. I found it easiest to roll the balls between two hands, but not smash them together.
If using the next day, line them up on a GIANT baking sheet and cover. Don't let these sit around for  more than one day.

3. When ready to bake you can either pan fry them or bake or both! I opted to try a quick pan fry so they would be nice and brown on the outside but not over cooked.

To fry: pour a 1:1 ratio of olive oil and vegetable oil into a frying pan. It should be no deeper than 1/4" deep. Cook meatballs in batches and have a sheet pan ready with the oven set to 400 degrees. Finish them off in the oven for about 20-30 minutes depending on how many you made. Mine took closer to 30)

To bake: Preheat oven to 425 degrees and place meatballs spaced apart on a baking sheet.

4. While your meatballs finish cooking, make pasta and your favorite sauce. Enjoy!

Energy Bars

I've never tried to make homemade energy bars before, but as I've been training and running it made more sense. I found this super easy recipe for banana oat energy bars on the Runner's World website. What I really liked about it were the simple and easy ingredients and no raisins! (I am not a big fan of raisins outside of trail mix) All of the ingredients for these bars were things I had around the kitchen and the only thing I needed was to wait for my bananas to ripen enough to mash.

They turned out beautifully! I will admit I had to use a slightly smaller pan to bake them in so they turned out a little denser than expected, but still great.

Here they are:

Banana, oat and nut energy bars!

2 over ripe bananas
1/2 cup vegetable oil
1 cup (unbleached) sugar
1/2 tsp vanilla extract
1 1/2 cups rolled otas
1/2 cup whole wheat flour
1/4 cup flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 toasted chopped almonds
3/4 cup dried cranberries

**You'll notice the original recipe calls for unbleached sugar, which I don't have so I used regular sugar. I also switched out almonds for walnuts.


1. Preaheat oven to 350 degrees, and grease or line a 8x9" pan.

2. In a medium mixing bowl, mash bananas and mix in sugar, oil and vanilla extract until smooth.

3. In a large mixing bowl, combine baking powder, baking soda, salt, cinnamon, nutmeg, flour and oats.

4. Add the banana mixture to dry ingredients and mix until just combined.

5. Fold in almonds and cranberries, being careful not to over mix.

6. Pour/spread into the greased pan and spread evenly. Bake for 20-30 minutes until the top is browned and a toothpick inserted in the middle comes our clean.

7. Allow to cool completely (at least an hour) before cutting.

Happy Penguin Valentines day!

This is pretty freakin cute.. Happy Valentines Day to all the single people out there! And just remember, all that cheesy, delicious V-day chocolate goes on sale tomorrow.. Yea, I have a problem, but its delicious!

http://www.buzzfeed.com/alannaokun/happy-valentines-day-from-a-bunch-of-penguins

Deep Dark Chocolate Cherry Brownies

This is by far my favorite recipe for brownies yet! They are moist and soft and gooey and PERFECT! I threw in a handful of cherries to give it a little zip and they turned out beautifully. The espresso powder adds a nice flavor and adds a little kick for an afternoon treat.

This is a slightly adapted recipe from King Arthur Flour's Deep Dark Chocolate Brownies recipe. I just added a generous handful of chopped up dried cherries and dark chocolate, feel free to add your brownie favorites too!

Deep Dark Chocolate Cherry Brownies

Ingredients
2/3 cup unsweetened cocoa powder
1 + 1/2 cups sugar
1/2 cup powdered sugar (which I left out and was fine)
1/2 teaspoon salt
1 cup flour
1 tablespoon espresso powder (use more or less depending on your taste)
3 eggs
1/2 cup vegetable oil
2 tablespoons water
3/4 cup chocolate chunks (or chips)
3/4 cup dried cherries, chopped

1. Preheat oven to 350 degrees and lightly grease a 8x8 pan.

2. Whisk together cocoa, sugars, salt, flour, espresso powder, chocolate chunks, and dried cherries.

3. Add eggs, oil, water and mix.

4. Pour mixture (which will be thick!!) into the greased pan and bake for 30-35 minutes. The brownies should barely be pulling away from the sides of the pan and center should look soft but cooked.
Cool for at least 1 hour in pan before cutting.

Happy 50th Birthday?!

FIRST off, its not my fault I swear.. The camera that took all of the glorious pictures of me making this cake decided to delete all the pictures. All of them that I've had stored up for the last 6 months. It was/is sad.
Anyways, onward with the post..

Chris and his roommate Weck celebrated their 25th birthday's together last weekend since their actual birth dates were a couple weeks apart. Since I didn't have time to make the cake before the party, this is my belated birthday present to the boys.
Both of them like LOVE peanut butter and chocolate, and this recipe from Smitten Kitchen seemed fitting. Its a super rich and chocolatey cake, so I halved the ingredients to make a slightly smaller two layer cake, instead of a three layer cake in the original recipe. I'm not looking to give anyone high cholesterol or diabetes in one sitting.This cake comes close!

Chocolate Peanut Butter Cake

(Technically it is a Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze)

But back to the important things, what exactly goes in it:

Here is my HALF version of the cake:
1 cup flour
1 + 1/4 cups sugar
1/4 cup + 2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup sour cream
3/4 cup water
1/2 teaspoon vanilla extract
1 egg

1. Preheat the oven to 350 degrees. While the oven heats up, lightly butter the sides of two 8" round cake pans. I usually like to cut and line the bottom of the pans with a piece of parchment paper as well. If you want, you can also lightly dust the pans with cocoa powder. Which is what I did.

2. Mix together flour, sugar, cocoa powder, baking soda and salt. If you don't have a sifter that's fine, just use a whisk to make sure all the dry ingredients are fully mixed.
Add oil and sour cream and whisk to blend. This is make a very very thick paste, keep mixing! Once you add the water it will loosen up.
Next gradually add the water, scraping down sides often. Add vanilla and make sure the batter is thoroughly blended together. It should be smooth and glossy!

3. Divide batter evenly in the two cake pans. Bake for 25-30 minutes, until a toothpick inserted in the center comes out almost clean.
*This would be a good time to set out your cream cheese and butter to soften for the frosting

4. Let cool in the pans for 20-30 minutes before turning the cakes out onto wire racks. They will be very soft and a bit delicate, but if you freeze them for about 30 minutes they will be easier to work with. They will defrost quickly once you start to assemble them.

5. Next up, making the frosting!

Peanut Butter Frosting

Makes about 2 1/2 cups

5 ounces cream cheese, at room temperature
1/2 stick (4 tablespoons) unsalted butter, at room temperature
2 1/2 cups confectioners' sugar
1/3 cup smooth peanut butter (commercial brands are better for these so the oil doesn't separate)

1. Beat together cream cheese and butter until light and fluffy. This can be done by hand, just make sure both are very soft.
2. Gradually add sugar, about 1/2 a cup at a time until light and fluffy. Scrape down the sides of the bowl after addition.
3. Add peanut butter and beat until thoroughly blended.


To assemble the cake:
-Place one layer, flat side up, on a cake stand or large plate. Spread about 1/2 cup of frosting on top, place second layer on top flat side up.
-Spread about 3/4 cup of frosting on top and sides of cake to create a thin crumb coat. If you want you can also place the cake in the freezer to help set the frosting.
-Finish frosting cake with remaining frosting

Let this set for about 20 minutes in a fridge or freezer to firm up. If you don't have a fridge this big (as I do not..) its perfectly fine to open a window and set it in front of that. Its zero degrees outside, so I figured its a free freezer right? Right.

Towards the end of this chill session, make the chocolate glaze.

Chocolate-Peanut Butter Glaze

makes about 3/4 of a cup (which is plenty!!)

4 ounces of semisweet chocolate, coarsely chopped
2 tablespoons of smooth peanut butter
1 tablespoon light corn syrup
1/4 cup half-and-half

1. In a double boiler or microwave, slowly melt chocolate, peanut butter, and corn syrup. If using the microwave be careful not to over heat this. Go in 30 second increments and stir stir stir a LOT between.
This will result in a thick mess of chocolate and peanut butter, but be patient. It will look great after you add the half-and-half.

2. Remove from heat and add the half-and-half. Beat until smooth and no chunks of chocolate or peanut butter remain.

3. While the glaze is still warm, spread over top of the cake. It will be thick and you might need some help spreading out.


I did take this one picture though before we cut the cake. He's such a ham.

One last lil blurb.. Design Sponge Featured Penguins for Animal Love today..

Risotto

Its cold.. I mean, cold down to your bones, don't warm up until you've been un-swaddled and sitting in a hot room for at least 15 minutes cold. I'm a proud Minnesotan, raised here for 23 years and counting. I like and appreciate winter, but when it dips to single digits and negative wind chills, I just want to cozy up inside and be a lazy sloth covered in a fuzzy fleece blanket, watching Netflix and being a human vegetable. Which is exactly what I did with my Sunday morning.
Well.. I did get my butt out of bed for the coldest run of my life before that day of lounging. It was 3 degrees with a windchill that I didn't bother to look at after I saw the negative sign in front of a two digit number. I made it 3 miles and called it quits. So it's a justifiable day indoors with blankets, right?

One of my new(ish) favorite comfort foods is risotto. I first tasted risotto just over a year ago (can you believe it!) I'd never had it until my friend Julia invited us over for dinner and made it. Since then I've tried it myself several times, tweeking a little bit here and there.
Its a delicious comfort food, but usually time pretty time consuming. It needs constant babysitting and stirring. I'd say the first few times I made it took about 60+ minutes start to finish. After that, I wanted to 'streamline' the process and spend less time standing in my tiny kitchen stirring and stirring.
In my search I stumbled up on this recipe, from Joy the Baker which requires very little watching and consists mostly just waiting for the rice to cook and absorb all the liquid. Its a good one, but doesn't yield a risotto that is quite as smooth and buttery. (Note: it is also a recipe adapted from a low fat recipe).
So the following recipe is my take on risotto, with some short cuts that (I don't think) leave a risotto lacking in any flavor or consistency.

1/2 large onion or 1 medium onion
1/2 cup dry white wine
1 cup aborro rice
1 box chicken broth
1 stick of butter
3/4 cup Parmesan cheese
1 cup of frozen peas (you can also use other veggies, just make sure they are in smallish, bite friendly pieces)
herbs
This serves about 4-5 with some seconds!!

1. Heat 1 tablespoon butter (or olive oil) in a large pot. You'll want a pot large enough to hold a few quarts of rice/broth and be able to stir without fear of slopping over the sides. I usually just use my largest pot.

2. Dice the onion and add to the oil/butter. Cook onions until translucent and starting to brown. Don't worry about the slightly browned bits, these will be degalzed later and build flavor!

3. Add in rice and stir until rice is coated in the left over butter and onions. Add white wine and stir until liquid is almost gone.

4. Turn the heat down slightly, and start to add chicken broth about 1/2 cup at a time. There's no need to measure exactly, you can pour straight from box to pot!

5. After each addition of broth to the pot, stir well. You can let it sit for about 5 minutes between stirs as long as you stir well and scrape down the sides. Avoid rice grains sticking to the sides, these will not absorb the broth and just take longer to cook.
Also, make sure the stove top isn't too hot, you don't want to burn anything.

6. After about 30 minutes check the risotto. You won't have finished adding all the broth, but you might not need to add it all. You'll be looking for an al dente texture. If you like it softer, add a bit more broth and cook cookin! It shouldn't be a solid mass, but a 'loose'. Think thin rice pudding. When you serve, it should sink into a thick puddle, not a solid mass.

7. When you reach your desired texture, add the remaining butter 1 tablespoon at a time.
Note: You do not need to add the entire stick, BUT butter never hurts the creamy and savory element of this dish.
Next add your cheese and stir until completely incorporated. This would also be the time to add your veggies or herbs. I usually use frozen peas as they are easy to have on hand and require no previous preparation. Just make sure to heat through! and Enjoy!


Feel free to add/play around with the herbs and vegetables.
-Shiitake mushrooms
-Asparagus
-Leeks
-Sage
-Rosemary
-Thyme
-Lemon zest

Here are a couple other risotto recipes to try out!
-Bacon, Egg and Leek Risotto from Smitten Kitchen
-Asparagus, Artichoke and Shiitake Risotto also from Smitten Kitchen
-Zucchini and Summer Squash Risotto from Shutterbean

Apologies there are not pictures, I was a complete space cadet when I made this and didn't take any.

Easy Fried Rice

Here is a super easy fried rice recipe that I use when I'm lazy and want something tasty for dinner. It takes about 30 minutes or so to whip up from start to finish. I also used my handy dandy rice cooker to cook the rice which makes my life (and yours) so much easier.


2 Cups of cooked rice (white or brown)
2-4 Tablespoons soy sauce (add as much or little as you like, but start small and add more as you go)
2 Tablespoons + 1 teaspoon vegetable oil
1 teaspoon crushed red pepper flakes, rough chop for finer pieces
1/2 cup diced carrots
1 bunch of green onions
1/2 red pepper, diced (I left this out since I am not a fan, but pretty much everyone else likes em)
1/2 cup peas (I use the frozen kind, works and tastes just as well)
Sriracha to taste
2 eggs
Sesame seeds (optional)
Also feel free to add any other proteins.. Shrimp, chicken, beef, tofu?

Makes 2 servings



1. Heat a medium sized skillet on medium, low heat. Add the first teaspoon of oil and the carrots to the skillet. Let cook until softened, about 5-8 minutes. Then add peas and red pepper flakes, cook until heated through. Remove both the carrots and peas from the skillet, set aside in a medium/large bowl for now (we'll use it again later to mix everything together.

2. Pour the remaining vegetable oil to the same skillet.

2. Add cooked rice and pour soy sauce over rice. Mix the rice to evenly incorporate the soy sauce. Cover and let cook stirring every 5 minutes or so for 10-15 minutes. While this is cooking, crack and scramble the eggs.

3. Remove rice from skillet and mix into the bowl with the veggies, add green onions.

4. Add the eggs to the skillet and constantly mix to get to desired texture. OR Alternatively, let the egg cook through, in one giant, thin egg pancake. Then cut this into narrow 1/4" strips. This works best with a non-stick pan, but you can use a regular pan, just add a little extra oil to lessen the sticky mess.

5. Combine eggs in the bowl with rice and veggies and enjoy!
You can also add more/less/different vegges as you please.