{Paleo} Turkey Meatballs

As I mentioned a little while back, my husband and I have started eating Paleo.  In Greek, Paleo literally means ancient, old, or original.  That's exactly what the Paleo Lifestyle is all about:  eating natural {non-processed} foods that our bodies were genetically designed to take in.  

If you have any questions about eating Paleo, or if you're interested in learning more about the science behind it, check out this website.  I will spare you the geeky details and get on to the recipe - that's delicious whether you are eating paleo or not!

Paleo Turkey Meatballs 

{via Food/Love/Rock&Roll}

(Makes about 14 large meatballs -- slightly smaller than a tennis ball)

2 lb. ground turkey (1 lb dark meat, 1 lb white) 

1 cup ground cashews 

5 eggs

2 yellow onions, grated

2 large carrots, grated
5 cloves of garlic, minced

shiitake mushrooms, thinly sliced (about 1 cup) {I used button mushrooms - still tasted great!}

finely chopped flat parsley leaves (about 1 cup)

Preheat oven to 350 F.  Drizzle olive oil on a baking tray.

Mix all ingredients in a large bowl.  Season with pepper and only a little bit of salt.  Roll meatballs to your desired size (they are a little sticky, but should form a ball quite easily).  Bake in the oven for about 35 to 40 minutes.  Serve in your favorite gluten free tomato sauce.

{images via Food/Love/Rock&Roll}

Some tips from me:  If you have food processor, use it! I used a food processor to grind the cashews, and finely chop/grate all of my veggies.  Saved me so much time {and tears!}.  

I must have tweaked the recipe a bit {it's always hard for me to follow it word-for-word} and I actually ended up making about two dozen!  We stored them in the refrigerator and they made yummy leftovers, but you could also freeze these and save them for a rainy day!

Whether you want to "go Paleo" or not, this recipe is a must-try.  Give it a shot!

{Tutorial} North Woods Inn Red Cabbage Salad

North Woods Inn is a place I have been going to since I was a kid.  Its Frontier Land-esque ambience and  "throw your peanut shells on the floor" atmosphere make dining here a real treat.  And the food...let's just say these guys put Claim Jumper's portions to shame.

With every lumberjack sized meal, you also get cheesy garlic bread and two salads:  a green salad with buttermilk blue cheese dressing and a red cabbage salad.  Usually I can never decide which one I like better, so I alternate bites.  They're both so good!

I was doing some internet browsing and came across an article about how red cabbage is a super food.  I thought, "I've GOT to figure out how to make that salad!"  With a little googling, I believe I have found a pretty darn good replica.

INGREDIENTS

One head red cabbage

1/2 cup vegetable oil

3/4 cup plus 2 tbsp red wine vinegar {I used more than the original recipe calls for - I like it tart}

3 tbsp sugar

2 tsp salt

1 tsp Lawry's Seasoned Salt

1/4 tsp black pepper

3/4 tsp onion powder

1.  Get yourself organized!

2.  Shred half the cabbage finely and the other half coarsely {definitely doesn't have to be perfect}

3.  Put shredded cabbage into a large bowl.

4.  Whisk together vegetable oil, red wine vinegar, sugar, salt, seasoned salt, black pepper, and onion powder.

5.  Toss

6.  Store in the refrigerator in an air-tight container or zip-loc bag {careful...red cabbage may stain your nice serving bowls!}

7.  ENJOY!

*This salad was great 24 hours after making it, but it gets better and better each day it sits*

Now if only I could figure out how to make that cheesy garlic bread.....

; )



{GENIUS!} Peanut Butter & Nanner Ice Cream

Being a teacher has its perks.  One of those perks?  SPRING BREAK! 

My husband and I are both teachers, so we have recently been asked this question quite frequently: "What do you have planned over Spring Break?" 

Answer:  NOTHING!

To say we've needed this time off is an understatement.  We decided to take a stay~cation this year, and we are loving it!  Lots of time spent with family, friends, and each other.  Time to get back into an exercise routine.  Time to do some small home renovations.  And of course, time to try some new food!

I saw Claire Robinson make this on 5 Ingredient Fix this week {ahh...the joys of watching Food Network at home on a weekday morning!}.  Anywho...she made this ice cream with only 3 ingredients...yes, 3 INGREDIENTS!

Ingredients

2 to 3 ripe bananas

1 tablespoon creamy peanut butter*

1 to 2 tablespoons honey {depending on banana sweetness}

Directions

Cut bananas into one inch pieces and freeze.

Put frozen bananas in food processor** and puree, scraping down sides periodically until smooth.

Add the peanut butter and honey and puree.

Serve immediately or refreeze until ready to enjoy!

* I used Laura Scutter's peanut butter and I added WAY more than 1 tbsp.  Hey, it's healthy, right?

**I don't have a large food processor, so I made my ice cream in a blender.  Worked just as well.  Just make sure to add a bit of milk to get the bananas going.

Trust me ~ it turns out into rich, creamy, all natural ice cream!  This is a must~ make! 

100 Cupcake Recipes!

Get out of your cupcake rut!

Click here to browse Food Network's 100 most popular cupcake recipes!

Ashley

Schneeballen!

I mentioned Schneeballen in my latest post.  While in the quaintest little German town of Rothenburg I came across these delicious little balls of goodness.  I am a cupcake girl at heart, but when I saw these mysterious ball-shaped treats I was intrigued. The displays were so cute!

When I asked what Schneeballen were, I was told that they were essentially "left over pie crust rolled up into a ball, fried, and dusted with powdered sugar (or dipped in chocolate)."  Yum!

As it turns out, they are a bit more complex than that.  The easiest recipe I could find (with pictures) on the internet was here at Recipes from a German Grandma. 

Happy Schneeballen making!

Ashley