Fast-Friendly Peanut Butter Balls

I was trying to find an easy recipe for peanut butter balls, but most of them had dry milk as an ingredient.  I really needed a recipe without that milk.  But didn't have much luck, so I came up with this one.    I'm sitting here staring at a plate of them right now....  Can't wait until dessert time!

These also make great afternoon snacks for really hungry kids.


Fast-Friendly Peanut Butter Balls
makes about 20 1-in balls

1 cup peanut butter
1/3 c oatmeal
1/4 c wheat germ (if you don't have it, just use more of the other dry ingredients)
1/4 (or so) of powdered sugar
1 T honey (optional)

Put all ingredients in a mixing bowl and combine to form a dough.  This is a tough dough to mix, but just keep at it and it will get all incorporated.  If your is still too wet (dough is not coming together into a dough ball - pulling away from the sides of the bowl), add more of the sugar, oatmeal, and/or wheat germ (to your preference or taste - all three are helpful for "drying out" the peanut butter.  I added the honey because I like the flavor it adds to the peanut butter.  You may need more or less sugar depending on the sweetness of your peanut butter.  I used natural peanut butter and needed closer to 1/3 cup.

Once you get a nice dough ball, use a spoon to scoop and form approximately 1 inch balls, rolling them in your palms to get a nice even shape.

Roll the balls in powdered sugar or anything you like.  Maybe mini-chocolate chips? Yum!  I used some Heath Bar bits I had in the pantry - delicious!  


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Pumpkin Bread

A nice breakfast or snack (or dessert).

2 c sugar
1/2 c oil
1 lg can pumpkin
1 can (2 c) applesauce
5 c flour
4 tsp soda
1/2 tsp cloves
1 T cinnamon
1 T salt
1 c dates or raisins
1 c nuts
Blend sugar and oil together. Add pumpkin and applesauce, then dry ingredients. Mix in nuts and raisins. Bake at 350 degrees for 1 hour. Makes 3 loaves.


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Peanut Butter & Banana Smoothie

For a delicious, nutritious start to the day.  This recipe comes from AllRecipes.com.  You can scale it to fit your family at their website.  I'll make enough for all 6 of us...

6 bananas
3/4 c peanut butter
3 c milk or soy milk

Blend all ingredients in a blender until smooth.  Add honey for sweetness if needed (depends on the sweetness of your peanut butter).






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Chick Pea Soup

This recipe is from Marcella Hazan's Essentials of Classic Italian Cooking, one of my favorite cook books.

4 whole garlic cloves, peeled
1/3 c extra virgin olive oil
1 1/2 tsp dried rosemary, ground fine almost to a fine powder OR a small sprig of fresh rosemary
2/3 c Italian plum tomatoes, cut up, with their juices
2 1/4 cups canned chick peas, drained
1 c broth (veggie, meat, or chicken)
salt
freshly ground black pepper

:: Saute garlic in pan large enough to accommodate all the ingredients in the olive oil and over a medium heat. Cook until a light nut brown, then remove from pan.
:: Add the crushed rosemary or fresh spring, stir, then put in cut up tomatoes and their juice. Cook for 20-25 minutes (or until oil floats free from the tomatoes).
:: Add the drained chick peas and cook for 5 minutes, stirring them thoroughly with the juices in the pan.
:: Add the broth, cover, and adjust heat to that the soup bubbles at a stead but moderate boil for 15 minutes.
:: Taste and correct for salt. Add a few grindings of pepper. Let the soup bubble uncovered for another minute, then serve promptly.


To this I may add some cooked rice or just serve it with a good loaf of bread.


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Fresh Fig Ice Cream

We have a very large fig bush, actually, a tree, I guess! It is in its 4th year and looks to be our best harvest, yet. So, here's the first recipe I'm trying with this year's harvest. I found this recipe at Burp! Where Food Happens, but changed it just a little bit (added vanilla).

Fresh Fig Ice Cream

2 lbs fresh figs (must be fresh, do not substitute dried; however, the fresh ones can be ones that have gone a little bit over)

1/2 c water

zest of one lemon

3/4 c sugar

1 c heavy cream

1/2 tsp lemon juice

1/tsp vanilla

Cut figs into quarters or eighths. Cook figs in water and zest for 8-10 minutes or until figs are tender. Add sugar and cook until jam-like (took about 20 minutes or so, stirring frequently). Let cool. Blend in cream, lemon juice and vanilla (use a handmixer if you have one, if not a quick whirl in the blender). Chill well (overnight, if possible - otherwise for a few hours). Pour into you ice cream maker and follow manufacturer's directions.

Oh, my goodness it is absolutely heavenly!

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Tuscan Garbanzo Bean Soup

As you might have noticed from my post frequency, May is a ridiculously busy time in my family! End of school, summer plans being formed, son's birthday party, and state homeschool convention.

Well, here's what we are having for dinner tonight. It is simmering away on the stove right now!

Tuscan Garbanzo Bean Soup

1 c medium pasta (shells, elbows, etc)
2 T olive oil
1 small white onion, chopped
a couple dashes of garlic powder
3 T fresh rosemary or 2 tsp dry
1 bay leaf
1/2 tsp red pepper flakes (opt)
1/2 c chopped canned, stewed or sun-dried (packaged in oil or softened with water) tomatoes
1 medium carrot, chopped
2 cans 16 oz Garbanzo beans, drained and divided

Cook pasta according to package directions.

At the same time, in a medium saucepan, heat oil over medium heat. Add onion and saute until just soft, add carrots and saute a few minutes more. Add garlic powder, rosemary, bay leaf, and red pepper flakes. Add 2 cups of water, tomatoes, carrot, and garbanzo beans, reserving 1 cup whole beans. Bring to a boil, stiffing occasionally, then reduce heat, cover and simmer for 7-10 minutes.

Puree vegetables (in blender or with a hand blender) and return to saucepan. Add pasta and remaining whole beans and heat through adding water if soup is too thick.

Top with cheese at the table!
2 T grated parmesan

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Recipe Swapbox May

Today is Randi's Recipe Swapbox for May. Don't miss it!

I submitted the recipes for Green Tomato Casserole and Good Season-ish Dressing Mix.

Good Seasonish Italian Dressing Mix

Do you love Good Season's Italian Dressing Mix as much as I do? Do you hate the preservatives and other chemicals they include as much as I do? Would you love a dry mix you can make yourself and keep on hand? Look no futher!


Good Seasonish Italian Dressing Mix

First you make the dry mix:
1 T garlic powder
1 T onion powder
1 T sugar
2 T dried oregano
1 tsp pepper
1/4 tsp dried basil
1 T dried parsley
1/4 tsp celery salt
2 T salt

Store this in an airtight container. When you are ready to make dressing, put the following in a jar with a tight lid - or one of those handy Good Seasons dressing bottles:

2 T dry dressing mix (above)
1/4 c vinegar (my favorite is red wine vinegar)
2 T water

Shake this really well then add:
2/3 c really good olive oil


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Farmer's Market Report: May 4th

Welcome to the Farmer's Market Report!

Lovely red french lettuce, turnips, carrots, baby bok choy, radishes, and eggs - these were all the wonderful things I brought home this week. Missed the strawberries, but there are local stands all over the backroads of my NC county, so I'll pick those up later this week. I'm planing a batch of strawberry ice cream!


Be sure to come back and visit later this week as I add recipes for Salad Dressing Mix, Roasted Carrots and Brussels Sprouts, Baby Bok Choy with Oyster Sauce, and Turnips Au Gratin.

The market has really picked up steam in the last week...the produce is coming in thick and so are the shoppers!

After my farmer's market run, I had to swing by the conventional grocery to get milk. Such a stark difference! The first thing I noticed was the smell - mostly refrigerant, but with some wafts of vegetables from the produce section and warm bread from the bakery. But nothing like the earthy, warm, rich fragrances from the onions, herbs, etc at the farmer's market. Then there were the shoppers. The shoppers at the farmer's market was comprised of some singles, but also lots of couples and families. At the conventional grocery, on the other hand, there were only lone shoppers - no couples, no families. Now, I know that couples and families do shop together at conventional groceries, but it the difference that morning highlighted how different the two are. The farmer's market is very community-oriented and can be a delightful family outing, unlike the conventional grocery.

So, how was your farmer's market this week? Can't wait to read about your visit to the farmer's market! Please be sure to read and follow the guidelines before submitting your post. Thanks!






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Kale and White Bean Soup with Chicken

This recipe was my first real adventure with kale. I always thought I didn't like kale, but I was wrong! I was inspired by a traditional Portuguese soup with kale and beans (and sausage) which sounds wonderful, but this one uses up my leftover chicken!

This dish is great for many seasons: late fall, winter or early spring whenever kale is available in your area.

Kale and White Bean Soup with Chicken
1 T olive oil
1 large spring onion (or a small yellow onion), halved and sliced
1 to 1 1/2 quarts of chicken stock
2 cans cannellini beans, with the liquid
1 large bunch of kale, well rinsed and chopped into bite-sized pieces
2 cups (more or less) chopped or shredded, cooked chicken
a rind of parmesan or some parmesan to top at the table

Heat olive oil in a large soup pot or dutch oven. Add onion and saute until transluscent. Add stock and bring to boiling. Add kale by handfuls (allow to wilt a bit and then add the next handful), stirring well. Let kale boil for a few minutes to soften well, then reduce heat and add beans and liquid from can. Cover and simmer until kale is tender. Add cooked chicken and keep soup simmering to warm chicken through. You can toss in a rind of parmesan into the pot for extra flavor or top with freshly grated parmesan at the table.

Serve with a nice crusty bread!

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Farmer's Market Report: April 27th

Welcome to the Farmer's Market Report!

Radishes, Kale, Turnips, Spring Onions...and some greenhouse Tomatoes - we brought home a nice bag full. Did you find similar things at your market? I've got some ideas for using these, do you?

On our way to the market, we have been stopping by our local coffee shop. It is a great way to break large bills into smaller ones, and who doesn't need caffeine at 7:30 on Saturday morning? Then we walked the block or two down to the market.

We had a heads up that the "Tomato Guy" had his first crop of greenhouse-grown tomatoes. I debated purchasing these because it is most definitely NOT tomato season...but they are local and they are GOOD. So, I caved and we brought home two lovely red ones and a nice fat green one. He was down to his last box (there was a line to get tomatoes!) by the time we left at 8:00.

The market was much busier today than last week and the farmers seemed to have a bit more produce.

Some recipes I plan to try this week (and blog about): Green Tomato Casserole, Scandinavian Radish Salad, Kale & White Bean Soup, Roasted Potatoes and Turnips, and a Spring Onion Quiche. Be sure to check back for those recipes!

Here's a question: Do you have a favorite farmer from whom you purchase most of your produce, or do you purchase a little from a number of different farmers? I feel a little obligated to make purchases from a number of different farmers, but I do have my favorites. I usually buy the most from them. How about you? What makes a farmer a favorite for you?

Can't wait to read about your visit to the farmer's market! Please be sure to read and follow the guidelines before submitting your post. Thanks!


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Roasted Potatoes and Turnips

Roasting turnips brings out a little bit of their sweetness and combine them with the savoriness of potatoes and they are just delicious! This makes a wonderful side to Roasted Chicken (try my favorite recipe for Roasted Chicken with Lemon and Rosemary) since you've already got the oven on and everything can cook at the same time.

This is my recipe.



Roasted Potatoes and Turnips
4-5 medium potatoes
5-6 small white turnips
1 small onion (in spring use green onions, in fall use a nice yellow onion)
1/4 c olive oil (or whatever seems to be enough to coat your vegetables)
a few dashes of salt, pepper and dry or fresh dill

Wash (peel the onion), trim and roughly chop the potatoes, turnips, and onion. Place in a large bowl. Pour the olive oil over the vegetables and season with salt, pepper and dill. Toss to coat well. Lay the vegetables on a rimmed cookie sheet - one layer as best you can. Use two cookie sheets if you must to keep it to one layer.


Place in an oven preheated to 375 degrees and roast for approximately 30 minutes, or until vegetables are tender and golden. Keep an eye on this as it cooks - stir if you see your vegetables getting too browned on the edges.


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Farmer's Market Report - Coming Monday!

Don't miss the Farmer's Market Report this Monday, April 27th. The "Mr Linky" will be up early that morning, so get your posts ready to submit.

I can't wait to read about YOUR trip to the farmer's market this week!

Scandinavian Radish Salad

Oh, my this is refreshing: slightly peppery and slightly sweet! Slice those radishes as thinly as you can for a really delectable salad. I made this with an assortment of white, hot pink and deep fuscia radishes and it was beautiful as well as delicious.


Scandinavian Radish Salad

2 tsp white wine or rice wine vinegar
2 tsp olive oil
1 tsp dry or 1 1/2 tsp fresh dill
a dash of garlic powder
a pinch of sugar
a pinch of salt
a grinding of fresh black pepper
15-20 medium radishes, trimmed and thinly sliced (or shaved)

In a small bowl, combine vinegar, oil, dill, garlic powder, sugar, salt, and pepper. In a large bowl, toss radishes with vinegar, oil, spice mixture. Cover and refrigerate about an hour (more is fine, of course) before serving.

For a different, and still Scandinavian, flavor you could replace the dill with caraway seed (1 tsp).


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Green Tomato Casserole

You've heard of Fried Green Tomatoes, but there are other ways to enjoy those early (and late)green tomatoes. They have a nice tang that goes really well with cheese, so why not combine them into a casserole?



Green Tomato Casserole
4 medium green tomatoes, sliced thinly
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups soft breadcrumbs
1 cup of shredded sharp cheddar cheese
1 tablespoon butter, softened

Butter your casserole dish, or spray with non-stick cooking spray. Arrange one layer of tomatoes in the bottom of 1 ½ quart casserole. Sprinkle with sugar, salt and pepper 1/3 of bread crumbs and 1/3 cheese. Repeat layers twice omitting the cheese from the top. Dot butter over the bread crumbs on top. Cover and bake at 400 degrees for one hour (if you reduce the recipe, be sure to check for doneness earlier, say at 30 minutes). Add remaining cheese, bake uncovered until cheese melts.

This was delicious and surprisingly filling. You could even "jazz" it up by adding a layer of onions, if you wish. Although the tartness and slight sweetness of the tomatoes with the cheddar was so delicious, I'm not sure I'd mess with it!

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