Crockpot meatballs with fall veggies.

I don't know about you, but I love fall veggies. Almost as much as I love cold weather and hoodies. And ragweed dying.

The veggies in the fall are tasty as well as nutritious.  They are packed with vitamins, and come in a variety of vibrant colors.  I feel like every year I discover a veggie I never heard of before, and I fall in love all over again. Last year I found watermelon radishes which are amazing. This year.... Purple sweet potatoes stole my heart.  I love purple carrots, so I figured, why not? I wasn't wrong :)

Today I decided to make meatballs and sauce, but to put a fall spin on them.  I have some purple carrots from my South Shore Organics delivery, as well as purple sweet potatoes that I bought in their store (if you don't get delivery from them you need to stop reading and set it up, if you're in this area. You will not be disappointed!!). I also had pumpkins that I roasted and pureed.  So exciting!









First, I cut up the raw veggies and put them in the food processor with the egg and pureed pumpkin.







Then added this to the grains and rolled into balls.



After they came out, I knew I was onto something :)














Then I put them in my homemade sauce that was in the crockpot already. I put a fall spin on that too with the extra pumpkin I had left.





I can't wait until dinner time tonight.  I plan to serve this over spaghetti squash for Daddy, D and me. Anth might want them without sauce and with sweet potatoes on the side. So I put some aside for him. We'll see how that goes!




Meatballs:

1 lb ground bison/buffalo/venison/extra lean beef
1 lb ground turkey
1 cup whole oats
1/2 cup cooked quinoa
1/4 cup cooked brown rice
1 medium purple sweet potato
1 large purple carrot
1/2 cup pureed roasted pumpkin
2 cloves garlic
1 farm fresh egg
1 tablespoon dried basil
1 tablespoon dried thyme
1/2 tsp sea salt



Preheat oven to 400.
Combine meats and grains in a metal bowl. Set aside
Place veggies and egg in food processor. Process until finely ground and combined.
Add to meat mixture.
Combine by hand (with gloves if desired) until fully combined.
Roll into small balls and place on broiler drip pan.
Cook for 15 minutes or until cooked through.
Add to sauce in crockpot. (See below)





Sauce:

1 small can tomato paste
1 cup pureed pumpkin
1 cup water
2 large cans crushed or kitchen ready tomatoes
2 large cloves garlic
Salt, pepper and basil to taste

Combine paste, pumpkin and water in crockpot and wisk together.
Add crushed tomatoes and spices.
Cook on high for 1 hour prior to adding meatballs.
Once meatballs are added, turn to low for 4 hours.

Serve over pasta or spaghetti squash.

Cinnamon Buns. The easy way.

Want something sweet for breakfast?  Something warm and gooey?  Me too.  Sometimes.

This was quick to make, and DELICIOUS!  No one complained that it took too long. Such a rare occurrence in a house with kids. Gotta love them, though, right?

Trust me. This was AMAZING.

Ingredients

Dough:
3/4 cup almond or coconut milk
1 egg
3 cups Immaculate Baking Co. Pancake & Waffle Mix

Filling:
1 cup brown sugar
1 tbs cinnamon
2 tbs pureed pumpkin

Glaze:
1/4 cup powdered sugar
1 tbs almond milk


Mix dough ingredients. Turn out onto floured surface. Roll into 1/2 inch thick rectangle (about 7 inches by 10 inches.  Combine filling ingredients. Spread over dough.  Roll starting from wide side, from right to left. Slice into 1/2 inch rolls, and place on side on cookie sheet. Bake for 15 minutes at 350. Pour glaze over tops while still warm.

The best season of the year. Pumpkin season.... wait, fall, yeah, fall!!!

Pumpkin season has now officially begun, and we are in the throes of apple season.  This couldn't be a better season, as far as I'm concerned!

I visited the Farmer's Market this morning, and was very disappointed that one of the ladies working at the booth selling pumpkins didn't know how to roast a pumpkin. Or toast the seeds. Or make a pumpkin pie without the cans. The cans are great. They are easy, tasty and available all the time. But... they are $1 to $3 depending on where you go, when you can roast and puree a fresh pumpkin for $.59 a pound (and I paid $1.18 for my pumpkin today, and I got the equivalent of about 5 cans of pumpkin. It's a no brainer to me..... And it's healthier, less processed, tastier, you also get the seeds (which are high in zinc) and roasting pumpkins make your house smell so gooooood!






Here's how:



Cut a pumpkin in half (sugar pumpkin, not the ones used to decorate)
Take the seeds out (set them aside. I will tell you what to do with them). Put pulp side down in a greased roasting pan, cover with tin foil.
Cook on 400 for 30-40 minutes, depending on the size.
It is ready when you can stick a fork easily through the skin.
Once it cools, you can scrape the pulp out of the skin, place it in the food processor, and there you have it......

The seeds: 

Once you get them all out, you're gonna need to clean them off. So, put them in a strainer, get all the orange pumpkin strings out, and rinse them completely.

Fill a pot with water and salt at a ratio of 1 cup seeds to 3 cups water, 1 T salt.
Bring to a boil, add the seeds and simmer for 10 minutes or so.
Drain, do not rinse, and allow to dry off for a few.
Spread them out on an olive oil greased roasting pan, or lipped cookie sheet.

Cook at 400 for 10-20 minutes, or until golden brown.
Cool completely before eating or covering.
(I leave the shells on the seeds because they help to maintain the level of zinc in the seeds. Plus, it's so hard to get the seeds out without making a huge mess, so, I just don't bother. Also, don't brown for more than 20 minutes, that is considered the threshold for maintaining the maximum amount of minerals in the seed.) 








Now for the fun stuff!  What do you make with all this pumpkin?!? 

1. Mix a tablespoon of pumpkin into your oatmeal in the morning.
2. Add a cup of pureed pumpkin to tomato sauce in place of tomato paste.
3. Use as a substitute for eggs in most baked goods. Use 1 tablespoon pumpkin for each egg.
4. Add to meatballs or meatloaf
5. Stir into your favorite macaroni and "cheese" recipe

And tons of baked goods!!!!

For example: Breakfast cookies or Vegan Brownies

Here are a few:



Apple pie pancakes (the healthy way)

2 cups flour (I use Trader Joe's all purpose, but any kind is fine. GF even)
1 T cornstarch (optional, but makes pancakes less dense)

1 T brown sugar

1 T baking powder

1 T olive oil (coconut would be good too, melted)

1 t salt

3 T pureed pumpkin

1 1/4 cups coconut milk (if using canned, 1/2 cup coconut milk: 3/4 cup water)

2 t cinnamon

(if using GF flour, use 1/2 t xanthan gum)

2 apples, cored, not peeled, diced

Wisk together everything but apples. Fold in apples. 

Cook on medium heat on a griddle, or frying pan on high, sprayed with coconut or olive oil (coconut tastes better).

Once sides bubble flip (after about 2 minutes), cook for 3 more minutes, or until cooked through. 

Serve with dairy free butter, or coconut oil and Grade B maple syrup 

Crockpot Pumpkin Butter

Meat of 2 Sugar/Pie Pumpkins
2 apples, cored, diced 
1/2 cup Water

1/2 Cup Brown Sugar (I used light brown)
1 T cinnamon
1/2 t ground ginger
1/2 t ground nutmeg
1/4 t ground cloves(you can also use pumpkin pie spice, and add extra 1/2 tsp cinnamon)

Peel and chop the pumpkin, removing the seeds (set aside for later). 
In a large bowl, or using the Crockpot itself, toss the pumpkin, apple, sugar and spice.

Once combined, pour water over the top. 
Set to medium or low for 8 hours. When soft enough, transfer to a blender or food processor and puree. Return to Crockpot.
Cook on high, uncovered, til no liquid remains. This typically takes me 4 hours or so, but keep an eye on it, so that it doesn't burn.
Allow to cool completely, and if you would like a smoother texture, blend a second time. I transfer mine to canning jars and refrigerate, but it can be canned as well. I've kept mine in the fridge up to 2 months without an issue. 

Pumpkin Apple Pie Bars

Crust Ingredients:

1 1/3 cup unbleached white flour

1/2 cup brown sugar

8 tablespoons palm oil shortening, coconut oil or dairy free stick butter

Filling Ingredients:

1 cup coconut cream (cold, water removed. See below)

3/4 cup sugar

3/4 cup pumpkin puree

1 T coconut flour

2 eggs, slightly beaten

1 1/2 T cinnamon

1 t pumpkin pie spice

1 t vanilla 

1 1/2 cup diced apple (including skin)

Topping extras

2/3 cup crust mix

1/2 cup brown sugar

Cinnamon and sugar to taste

Mix crust ingredients in a food processor til crumbly. Set aside 2/3 cup for topping. Press into the bottom of 2 8x8 pans (if using a 9x13 pan, cooking time will be longer, and the results are really better in smaller pans). Bake at 350 for 15 minutes, and allow to cool.

Mix filling ingredients, except apple, with an electric mixer. Fold in apple. Pour into cooked and cooled crust mix. For topping, add the remaining crust mix to the brown sugar. Sprinkle on top. Sprinkle top with cinnamon and sugar. Bake for 30-40 minutes, or until set.

Allow to cool before cutting, and once cut, refrigerate to allow them to set completely.

There will be more. I promise. Just wanted to give you a good start!

Impromptu breakfast cookies.

I woke up this morning inspired to feed my kids something different for breakfast.... I had half a pureed pumpkin, some raw local honey I was itching to use, some farm fresh eggs and some homemade peanut butter. I decided I was going to make "cookies" to guarantee they'd eat them. To be honest, with my kids, it's all in the presentation. I won this time :)

I used about half the pumpkin, some hemp protein, a couple pieces vegan almond dark chocolate (80% cacao) chopped in the food processor and shaved coconut. I also didn't want to use traditional flour so I opted for a tablespoon or so of coconut flour to hold it all together and about a handful of gluten free oats. I added a bit of baking powder, only because I had no baking soda. I wasn't making this gluten free on purpose, it just turned out that way :)

I am actually in disbelief. They came out amazingly, and I just made it up as I went along. And, Anth and Delina each ate 4 of them with a pile of fresh local raspberries!! 

(Best part: There was a ton of pumpkin in them and my kids didn't even know. Hidden veggie score!)



Here's the recipe

1. 1/2 cup raw peanut butter (or sunbutter)
2. 3/4 cup pureed roasted pumpkin
3. 1/3 cup raw honey
4. 1 tsp baking powder
5. 2 fresh eggs
6. 2 tbs coconut flour
7. 1/2 cup hemp protein powder (I used this one)
8. 1 tbs ground cinnamon
9. 2 oz your favorite dark chocolate (chopped finely--in the food processor works best for me)
10. 1 cup gluten free oats
11. 1 cup unsweetened shaved coconut

Preheat the oven to 350. Grease 2 cookie sheets (I use coconut oil). Combine all but last 3 ingredients and mix with electric mixer. Once combined, fold in last 3. Place on cookie sheets by the tablespoon. Bake for 12-15 minutes. Will still be soft when they are finished. For a crunchier cookie, Bake for another 2 minutes. 
Makes 2 dozen.

Enjoy.

Fruit and Veggie Muffins

I have 2 children in my house.  One picky one, one who LOVES to shove food in his face.  These are loved by both. 

4 T dairy free spread (I like Earth Balance soy free)
1/2 cup brown sugar (or agave nectar or honey, depending on the age of the child...)
3/4 cup veggie puree (I used sweet potato, asparagus and broccoli that I had left over from before Anthony decided purees are for chumps.)
2 single serve unsweetened applesauce cups (I use 365 brand from Whole Foods Market)
1/2 cup banana puree
1 1/2 t vanilla extract
1 egg (or 1 egg worth of egg replacer)
1 t baking powder
1 t baking soda
3/4 t xanthan gum (can be eliminated if using flour that contains gluten)
2 cup gluten free flour blend (or flour, up to you)
1/2 t cinnamon
1/2 cup blueberries

Preheat oven to 350.  Grease muffin tin with canola oil.
Combine spread and brown sugar til completely mixed. Add veggie puree, applesauce and banana puree. Add vanilla and egg. 

In separate bowl combine all dry ingredients and slowly add to mix.  Combine but do not over mix.  Mixture should be a bit lumpy. 

Fold in blueberries. Divide into muffin tins.  Divide between muffin tins.  Makes 12 muffins.
Cook 18 minute.  Done when a toothpick inserted in the center comes out clean.

Enjoy!

Turkey Meat Loaf

This is a meal that my 8 month old will shove into his face, and my 5 and a half year old step daughter will eat without complaining.  I eat it as well, and love every minute.
If you don't have kids you have NO idea how HUGE this is!

2 tablespoons water
1.5 tsp Ener-G egg replacer
1.5 lb Ground turkey (both white and dark if available)
2 cups chopped spinach
3 cloves garlic, minced
2 small apples, peeled and diced
1 medium zucchini, diced
3/4 cup cooked quinoa
1/2 cup gluten free oats
1 teaspoon ketchup or tomato paste
1 tsp cilantro
1/4 tsp ground cumin
1/2 tsp ground cinnamon
salt and pepper to taste

Combine egg substitute and water and add the rest of the ingredients. Roll into two large oval shaped loaves. Place in glass pan coated in olive oil. Cook on 375 for 40 minutes or until cooked through. I have added diced sweet potatoes, butternut squash, pears, turnip, carrots and or parsnips in place of ingredient. The most tasty combo I've tried is the one I put in the recipe. I've found it to hold together better too.

The shadiest chicken nuggets ever...

First things first.  I hide veggies in food.  There, I said it.  I'm a sneak.  I'm dishonest.  I'm a shady shady woman.  But kids need vegetables to get all the vitamins and minerals they need. They know that for some reason we really like it when they eat them.  So they argue, but they have NO idea that they're doing themselves a disservice. And they do taste good... So, get mad if you want, but I'm not completely truthful with kids.  But they'll understand when they get older, I promise :)

You should join me in being dishonest.  It's fun.  I'll tell you how.... Decide for yourself :)

1. Choose the vegetable you will hide based on how well the color of it will be hidden by the food you're adding it to.  Like orange and yellow veggies hide well in mac and cheese because they are the color of the cheese... I like acorn squash, sweet potatoes, carrots and butternut squash to hide here because they disappear. 
      *I have an advantage, however.  I have a baby who eats purees every day that I make myself.  So because I roast, bake or steam the veggies and puree them, then put them in ice cube trays myself, I just add a few cubes of whatever veggie I'm hiding into something.  I puree things pretty finely still for him, so there's not much extra work to be done.  I will get into baby foods and combinations that work here later.

2.  Make sure the flavors aren't too strong to completely change the flavor of what you're making.  For instance, Brussels sprouts and asparagus aren't really good choices to hide. 

3.  Use organic veggies and meat whenever possible.  Look at lists such as the "Dirty Dozen" amd "Clean Fifteen" put out by the EWG when deciding whether to choose Organic.  http://www.foodnews.org/walletguide.php

4.  Don't get too excited they are eating things they always ate. They. will. know.

Chicken/Turkey nuggets

1 pound ground turkey (I use cage free, organic fed, sustainable farming, local turkey)
1 pound ground chicken (I use the same type of chicken, but I buy whole breasts and grind them myself, but you can have the butcher do it, if you want.  It's cheaper and  easier to find this way)
10-15 Organic baby carrots (shredded)
1 small to medium zucchini (shredded)
2 cups bread crumbs (in our house we use Gillian's gluten free bread crumbs)
2 tablespoons olive oil

Combine all ingredients except bread crumbs and oil. 
Dip in bread crumbs by teaspoonful and flatten. 
Place on cookie sheet greased with olive oil. 
Coook for 10 minutes at 350, and flip. 
Continue to cook til done, about 10 more minutes. 
*I place them in a freezer bag in the freezer after they cool.  Then when the kiddos want some, heat them for about a minute and a half in the microwave, or 8 minutes in a 400 degree oven.

Secrets I've learned. Usually from mistakes I've made.

My kiddos

I've decided that from now on I'm going to include posts containing recipes I've either learned or made up, things that work in our house and things that don't. I have an extremely picky 5 year old step daughter who adamantly refuses to eat vegetables, and a very agreeable 5 month old who doesn't give me much trouble, so some the things I do definitely will only work for some babies, but I'm telling you, if it works in my house when it comes to preschool aged children, then most likely, it'll work for anyone. The other thing I should mention is that Anthony is allergic to wheat, soy and milk we found out recently.  So, most of the things I make are free of gluten, soy and dairy.  If something contains something from this list, I will note that it is not free of allergens.

Homemade chicken nuggets

First, I have a habit of hiding veggies in anything Delina will eat.  Zucchini and squash in chicken nuggets, carrots and sweet potatoes in mac and cheese, broccoli and spinach in meatballs and hamburgers and my favorite, any veggie I have in the house goes in my tomato sauce when we make homemade pizza.  My food processor is my best friend.  I'm not kidding.  All these veggies can easily be hidden if they are pureed, and if you do it right, they won't even taste a difference. 

Homemade Meatballs
With Gluten free Pasta

I also make all my own baby food.  This is another reason I love my food processor.  I will share secrets about this as well.

Last... cleaning supplies.  I make them myself, or use green, if I can't make a better one myself.  I will give you my thoughs on this... I also will definitely let you know when I find an awesome product you should know about!!!