Eggplant Meatball

Posted on by looper

Eggplant Meatballs

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Servings 4 meatballs
Calories 115 kcal

Ingredients
  

  • 1 each eggplant
  • 1/2 C bread crumbs italian
  • 2 each egg
  • 1/3 C parmesan cheese
  • 1/3 C mozzarella cheese

Instructions
 

  • peel and slice eggplant (1/4 – 1/2") slices. salt and roast at 400 degrees for 30 minutes.
  • mince eggplant slices in a food processor
  • add all ingredients and mix. form a "cup" of the mixture in your hand. stuff inside with mozzarella cheese. finish making a ball by adding additional mixture to top and form to shape.
  • fry meatball, until crisp on all sides and cheese is melted inside
  • Serve with homemade marinara

Nutrition

Calories: 115kcalCarbohydrates: 10gProtein: 7gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 292mgPotassium: 42mgFiber: 1gSugar: 1gVitamin A: 131IUVitamin C: 0.01mgCalcium: 171mgIron: 1mg
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Sourdough Soft Pretzels

Posted on by looper

Sourdough Soft Pretzels

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Servings 12 pretzels
Calories 175 kcal

Ingredients
  

Pretzels

  • 198 g water
  • 227 g sourdough starter unfed/discard
  • 360 g Bread Flour Unbleached
  • 28 g nonfat dry milk
  • 14 g granulated sugar
  • 1 tablespoon butter
  • 1 1/2 teaspoons salt
  • 2 teaspoons instant yeast

Topping

  • 14 g granulated sugar
  • 28 g water
  • salt
  • 28 g butter melted, optional

Instructions
 

  • Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with parchment paper. If you’re not using King Arthur Flour’s brand, grease the parchment with vegetable oil spray to make double-sure the pretzels won’t stick.
  • Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead the dough ingredients — by hand, mixer, or bread machine — to make a cohesive, fairly smooth dough. It should be slightly sticky; if it seems dry, knead in an additional tablespoon or two of water.
  • Cover the dough and let it rest for 45 minutes. It will rise minimally. Towards the end of the rising time, preheat the oven to 350°F.
  • Turn the dough out onto a lightly greased work surface, fold it over a few times to gently deflate it, then divide it into 12 pieces, each weighing about 2 1/4 to 2 1/2 ounces.
  • Roll each piece of dough into an 18″ rope. Shape each rope into a pretzel.
  • Dissolve the malt in the water. Brush the pretzels with the solution, and sprinkle lightly with coarse pretzel salt.
  • Bake the pretzels for 25 to 30 minutes, until they’re a light golden brown. Note: This is correct; there’s no need to let the shaped pretzels rise before baking.
  • Remove the pretzels from the oven, and brush with melted butter.

Nutrition

Calories: 175kcalCarbohydrates: 30gProtein: 6gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 329mgPotassium: 92mgFiber: 1gSugar: 4gVitamin A: 139IUVitamin C: 0.2mgCalcium: 36mgIron: 0.3mg
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Egg Yolk Pasta

Posted on by looper

Egg Yolk Pasta

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Servings 8
Calories 188 kcal

Ingredients
  

  • 400 gram flour pasta, 00
  • 4 ea egg
  • 4 tsp olive oil
  • 4 tsp water

Instructions
 

  • Whisk egg, oil and water. Add liquid to flour. Mix well. Wrap and rest 30 mins.
  • divide into 4 pieces. Process through pasta mill.

Nutrition

Calories: 188kcalCarbohydrates: 36gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 2mgSodium: 2mgPotassium: 182mgFiber: 5gSugar: 0.2gVitamin A: 7IUCalcium: 17mgIron: 2mg
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Paster Souse

Posted on by looper

Paster Souse

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Servings 12
Calories 212 kcal

Ingredients
  

  • 1 lb ground beef
  • 1 lb sausage
  • 1 ea onion diced
  • 5 clove garlic minced
  • 24 oz diced tomato
  • 5 oz tomato paste
  • 3 ea bay leaf
  • 3 tbsp italian seasoning
  • 2 tbsp olive oil

Instructions
 

  • Heat olive oil to shimmering in a dutch oven. Add onion and saute until softened. Add minced garlic. Cook for an additional minute.
  • Add ground beef and sausage. Cook until brown.
  • Add tomatoes and tomato paste. Add italian seasoning and bay leaf. Simmer, stirring occasionally for 30 mins.

Nutrition

Calories: 212kcalCarbohydrates: 6gProtein: 15gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 51mgSodium: 365mgPotassium: 472mgFiber: 2gSugar: 3gVitamin A: 298IUVitamin C: 9mgCalcium: 51mgIron: 3mg
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Swedish Meatballs

Posted on by looper

Swedish Meatballs

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Servings 8
Calories 306 kcal

Ingredients
  

  • 1 pound ground beef
  • 1/4 cup panko bread crumbs
  • 1 tablespoon parsley chopped
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • ¼ cup onion finely chopped
  • ½ teaspoon Garlic Powder
  • ⅛ teaspoon Pepper
  • ½ teaspoon salt
  • 1 egg
  • 1 tbsp. olive oil
  • 5 tbsp. butter
  • 3 tbsp. flour
  • 2 cups beef broth
  • 1 cup heavy cream
  • 1 Tablespoon Worcestershire sauce
  • 1 tsp. Dijon mustard
  • salt and pepper to taste

Instructions
 

  • In a medium sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.
  • Roll into 8 large meatballs or 16 small meatballs. In a large skillet heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.
  • Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add worchestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
  • Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.

Nutrition

Calories: 306kcalCarbohydrates: 8gProtein: 15gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 109mgSodium: 566mgPotassium: 307mgFiber: 0.4gSugar: 1gVitamin A: 743IUVitamin C: 2mgCalcium: 43mgIron: 2mg
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Baked Cod with Lemon and Garlic

Posted on by looper

Baked Cod with Lemon and Garlic

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Servings 6 fillet
Calories 267 kcal

Ingredients
  

  • 1.5 lb Cod fillet
  • 1/4 C parsley fresh

Sauce

  • 5 tbsp lemon juice
  • 5 tbsp olive oil
  • 2 tbsp butter melted
  • 5 clove garlic minced

Coating

  • 1/3 C flour all-purpose
  • 1 tbsp coriander ground
  • 1 tsp paprika spanish
  • 3/4 tsp cumin ground
  • 3/4 tsp salt
  • 1/2 tsp pepper

Instructions
 

  • Preheat oven to 400 degrees F.
  • Mix together the lemon juice, olive oil, and melted butter in a shallow bowl (do not add the garlic yet). Set aside.
  • In another shallow bowl, mix the all-purpose flour, spices, salt and pepper. Set next to the lemon sauce.
  • Pat the fish dry. Dip the fish in the lemon sauce then dip it in the flour mixture. Shake off excess flour. Reserve the lemon sauce for later.
  • Heat 2 tablespoon olive oil in a cast iron skillet (or an oven-safe pan) over medium-high heat (watch the oil to be sure it is shimmering but not smoking). Add the fish and sear on each side to give it some color, but do not fully cook (about 2 minutes on each side). Remove the skillet from heat.
  • To the remaining lemon sauce, add the minced garlic and mix. Drizzle all over the fish fillets.
  • Bake in the heated oven until the fish flakes easily with a fork (10 minutes should do it, but begin checking earlier). Remove from the heat and sprinkle chopped parsley. Serve immediately.

Nutrition

Serving: 6gCalories: 267kcalCarbohydrates: 8gProtein: 21gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 59mgSodium: 579mgPotassium: 536mgFiber: 1gSugar: 0.4gVitamin A: 541IUVitamin C: 10mgCalcium: 38mgIron: 1mg
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French Peasant Bread

Posted on by looper

French Peasant Bread

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Servings 24 slices
Calories 84 kcal

Ingredients
  

  • 2 tsp yeast
  • 1 tbsp sugar
  • 2 C water warm
  • 4 C flour all-purpose
  • 2 tsp salt
  • 1 tbsp olive oil

Instructions
 

  • Add yeast, sugar and water to bowl. Cover and proof for 15 minutes
  • Add salt and 3 C flour, mix well. Continue adding the remaining flour until desired consistency. Do not knead.
  • coat bowl in olive oil, add dough and cover. Let rise until double, approximately 1 hour.
  • Divide into 2 loaves, shape and place in pan or on baking sheet. Let rise for a second time.
  • Bake at 425F for 10 minutes, reduce heat to 375F and bake an additional 15-20 minutes.
  • Remove from oven, let cool.

Nutrition

Calories: 84kcalCarbohydrates: 17gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.5gSodium: 195mgPotassium: 25mgFiber: 1gSugar: 1gVitamin C: 0.001mgCalcium: 4mgIron: 1mg
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Cannellini Beans with Asparagus

Posted on by looper

Cannellini Beans with Asparagus

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Servings 2
Calories 361 kcal

Ingredients
  

  • 2 tbsp olive oil
  • 1 ea red chili
  • 4 stalk asparagus siced
  • 1 can cannellini beans
  • 1/2 cup chicken stock
  • 2 tbsp cream cheese
  • salt og pepper

Instructions
 

  • saute garlic and chili in olive oil for about a minute
  • add diced asparagus and continue cooking for 4-5 minutes
  • add beans, with liquid and chicken stock. continue cooking, reducing slightly, until asparagus is tender
  • remove from heat, add cream cheese and incorporate. salt and pepper to taste

Nutrition

Calories: 361kcalCarbohydrates: 38gProtein: 15gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 16mgSodium: 604mgPotassium: 149mgFiber: 11gSugar: 2gVitamin A: 443IUVitamin C: 3mgCalcium: 155mgIron: 6mg
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