Monday, October 19, 2020

Carrot Ribbon Steam-Fry, Acorn Marmalade, Stuffed Eggplant, Med-Bread, Asparagus Tart

 Carrot Ribbon Steam Fry
Half steamed, half stir-fried -- that's what this dish is:

I've been making orange-ginger carrot ribbons for years:  peel some carrots, and keep peeling until that's all you have.  Pan-steam them with some orange juice concentrate and minced ginger, and call it a fabulous side dish.  

This time, however, I started with a GIANT carrots from the SW Florida Produce Co-op.  They know I generally prefer Large veggies, but this was exemplary!

In the same produce order we got a box of snow-pea pods that were begging to be stir fried.

So I string-sliced half a sweet onion and stir fried that together with the pea pods and some raw cashews.  Then I added giant strips of carrot ribbon, and 3-4 Tbsp of frozen OJ concentrate and 1/4 cup of water.   

I put the lid on the skillet and let things steam together for 6-8 minutes before tossing and serving.  WOW!

PS.  This will also work with smaller, more ordinary carrots...

Acorn Squash Marmalade
This is super simple!

Halve an acorn squash. 

In this case I used an uncommon White Acorn squash, and seed it. 

Bake or nuke until the skin is pliable but not mushy and the meat is fork tender. 

Add a couple spoonfuls of your favorite homemade marmalade (as I've described here many times) -- and serve.  This time I used Pomelo Marm made from one of the beautiful pomelos we've been getting locally.  

Stuffed Eggplant
This is one of our favorite dishes because you can using different spices to take it in a wide range of flavor directions -- Latin, Cajun, pan-European, Asian, Mediterranean...  You can make it vegan or pescatarian (our favorite) by adding canned tuna, or cooked shrimp, crawfish, even scallops/clams/mussels.

Halve the eggplant lengthwise, and use a knife and spoon to cut the meat out of each half, leaving about a 1/4" thick shell.  

Set the shells aside, cut side down, while  you make the stuffing.  

Chop the eggplant meat and saute it with some EVOO and a cup or so of chopped vegetables.  I used celery, onion, and bell pepper; but par-cooked carrots or parsnips, corn, peas all make good additions.  Spice with your choice.  I also used about a tablespoon of our favorite Cajun seasoning, but any spice combination will do.  

Add a bit of water to help the cooking process.  If things get too wet, you can always add a handful of panko or other breadcrumbs to tighten it up.

Stuff the eggplant "boats" and top with some shredded cheese, and bake in a pre-heated 350F oven for about 25 minutes until the cheese is well melted.


And serve:

Mediterranean Fauxcaccia
Terrible play on words, isn't it?  Faux plus caccia = imitation focaccia.  A shallow round loaf of bread.  In this case a Cider Bread I made using my basic Beer Bread recipe but with a hard cider instead of a beer.  Nice and light and slightly sweet.

I took half of the loaf, and cut it into four pieces:

Then using the multi-colored baby bell peppers and cherry tomatoes from our produce box, I roasted them with kalamata olives and red onion to create a Mediterranean style topping.  Opa!

Top it all with some crumbled feta and you've got a great supper!


Asparagus Leek & Mushroom Tart
Another great product of our SWFL produce box -- pencil-thin asparagus, sliced leek and rustic mushrooms, with cheese and bleu-cheese dressing.

The crust was made from my Two-Ingredient Yoghurt-Self-rising Flour recipe.  And I par-cooked it for about 10 minutes to get the bottom cooked.

Then I laid down some cheese, and added a pound of par-cooked 1" asparagus pieces, slices of disassembled thin-cut leek, chopped red bell pepper and mushrooms.  

I topped it with more cheese and a nice splash of bleu cheese salad dressing and baked it for about 15 minutes at 400F until everything was bubbly.









Friday, October 9, 2020

Salmon en Crout, Braised Parsnips & Red Cabbage, Stuffed Delecata, Cider Bread and Tavern Biscuits

Salmon en Croute
Often en croute dishes are made with puff pastry.  But not always.   This time I made the Two Ingredient Yogurt Tart Crust which I wrote about on August 25 (2 parts self-rising flour, 1 part Skyr or Greek yogurt).   I made a large batch of dough and quartered it.  One each for Sunday Brunch, and one for Sally to take as work lunches.   

Sally and her Mum wanted wilted spinach in theirs, and I put sauteed mushrooms in mine.  Both go equally well with salmon.  I added just a little freshly grated nutmeg, a 'salmon-friendly' spice.  


Sally gave me a great idea to get rid of the salmon skin.  IMHO you don't want to cook the salmon 'skin on' in this preparation.  Fry the salmon filets, covered, for a few minutes (5 or 6), skin-side down, in a barely oiled skillet.  The skin stays in the pan as you slide a spatula under the fish!  No more messy, frustrating, attempts to skin the filets!

I baked these for about 20 minutes at 400F, until I got a nicely browned crust, and served them with steamed broccoli.

Braised Parsnips
I got these absolutely HUGE parsnips from the Southwest Florida Produce Co-op (thanxs, guys!).   

I peeled and quartered the 'nips, and sliced an onion into strips.  I browned them in my electric skillet for just a couple minutes, then added a cup of white wine, a cup of water, and a tablespoon or so of vegetable base as seasoning.  Turned the temperature down from 350F to 225F and left the covered dish simmer about 2 hours.  I checked every 20 minutes or so to make sure the liquid didn't all cook away, adding a bit of water here and there.

Braised Red Cabbage 
This FOK recipe is a perfect Fall dish.  Simple and ever so tasty.  Real peasant food, in the best sense of the phrase -- inexpensive, hearty, and easy.

1/2 head Red Cabbage, sliced thin
1-1/2 cups Red Wine
3 cups Mirepoix = 1 cup each -- chopped Celery, Carrot and Onion
2 Tbsp Dijon Mustard
2 tsp dried Thyme
2 tsp Caraway seed
1 can White Beans, drained and rinsed.  I used Butter Beans, but use what you like.
1 Granny Smith Apple, chopped
Salt & Pepper to taste -- I didn't use any

Saute the mirepoix in a splash of oil until they start to soften.  Add the liquids.  Then top that with the cabbage, beans and herbs.  Reduce the heat, cover, and simmer for about 15 minutes.

Add a bit more wine/water if needed. Lastly add the apple and cook another few minutes until the apple is soft.  Fold everything together before plating.  

Goes well with a nice crusty bread, like the following Cider Bread!

Cider Bread
My latest take on simple two-ingredient Beer Bread.   


3 cups of Self-Rising Flour.  
1  12 oz Hard Cider (so many to choose from these days!).   

Bake at 400F for about 30 minutes to reach 190-220F internal.  This time I also tried a "focaccia" shaped loaf in a 9" cake pan.  Works well, too.   I'm going to use this shape for a dish next week -- sort of a thick, fluffy, flatbread.


Really nice.  just barely sweet.  Great crumb, as you can see above!

Stuffed Delecata
#MakeOverMyLeftover
This one is for my Makeover Leftover Chef friend Suzanne DuPlantis from Louisiana.  Leftover wild rice blend.  Leftover black beans.  Leftover home-made mushroom gravy.  Bring it all together in a pan, and top up the seasonings as it warms through.  Slice a delecata squash lengthwise, seed it and bake or nuke.  Top with the stuffing.  Yummmm!

Tavern Biscuits
Tavern Biscuits are a recipe that dates back as far as 1824.  A simple unleavened dough with a  bit of nutmeg and ground ginger.  Not quite a cracker, but not a modern biscuit either!  I made mine "slightly risen", using the same Yogurt Dough that I used for the Salmon en Croute -- with an added teaspoon of nutmeg and ginger.  The original recipe called for significant amounts of sugar.  To make these slightly sweet, I brushed them with a bit of whole milk and distributed a teaspoon of sugar over the batch.  

2 cups Self-rising Flour
1 cup  Skyr yogurt
1 restaurant Sugar Packet
Whole Milk

Combine the flour and skyr and knead on a floured surface to combine into a non-sticky dough.  Roll the dough out 1/4" thick and use a 2-1/2" biscuit cutter to cut rounds.  Roll out the scraps and repeat.  You should get 15-16 biscuits.

Bake at 350F for about 40 minutes until golden brown; or take the temp up to 400F and cook for 15-20 minutes.  

Really interesting and very tasty.  Great for soup!  Not quite a biscuit, but not quite a cracker either.  Crispy/chewy outside and a thin, soft inner layer.

For our WW friends, these are 1 point each!





Monday, October 5, 2020

Delecata Squash Bowl, Carnival Squash & Pomelo Marm, Paella, Potato Soup, Stuffed Tomatoes

Delecata Squash Bowl
This recipe came to us from Nicole Michaelson-Traum, our favorite Yoga teacher.

1 Delecata Squash
3/4 - 1 cup cooked Rice/Quinoa mixture
1/2-1 tsp Togarashi Spice Blend
Kombu or Nori dried seaweed
1/4 cup Soy Sauce or Tamari
1/4 cup Mirin or White Wine
1 Cucumber, diced
2 Green Onions
1 cup frozen cooked Edamame, shucked from the shells
4 oz Kale-Chard- baby greens
1 oz Pickled Ginger

Cook a batch of  half rice/half quinoa.  I used my rice cooker.

Cuts the ends off the squash and remove the seeds. Cut squash into 1/2" rings.  Roast them (skin on) at 400F  for 15-20 minutes, dressed with a splash of EVOO and the togarashi spice to taste.  Togarashi contains a lot of red pepper, so be careful -- I used 1/4 teaspoon!

Make a "dashi" broth in a sauce pan, using 2 cups of water, a 2" square of kombu or Nori sliced into shreds, more togarashi spice, the soy sauce and mirin.  Bring it to a boil, then reduce heat and keep it warm for use.

Layer some greens in the bottom of the bowl, and top that with rice-quinoa mix.  Layer in cucumber, edamame, green onions, and top with squash rings and pickled ginger.  pour the warm dashi over the bowls as you serve them.

Certainly an interesting dish and tasty dish.  Very Japanese with it's blend of textures, tastes and temperatures, in spite of the additions of non-Japanese Kale, Quinoa and Delecata squash.

Carnival Squash with Marmalade
Another of the Co-op's Fall Squash Pack.  This one is similar to an Acorn squash, but with a slightly different texture. 


Here I baked it (well... microwaved it) and stuffed it with a large spoonful of the Pomelo Marmalade which I made from the fruit we got in the Co-Op Fruit Box.

Valencia Green Bean Paella
Here's a classic Spanish dish I haven't made in quite awhile.  Most people think paella has to have seafood -- it doesn't.  Fava beans, green beans and other vegetables are much more traditional in Valencia where paella originated as a farmer's dinner. The ingredient paella must have is Saffron at least a few threads!  

Here's the ingredients I used.  Yeah... OK there were some shrimp there; added at the last minute.  We like shrimp!



2 cups Short Grain Rice
1 cup of diced red and green bell peppers (I used a Poblano for the green)
1/2 cup Roasted Red Peppers
1 lb cooked Lima or Fava Beans
1 lb Green Beans, topped & tailed
1 can Garbanzo Beans, drained and rinsed
1 jar Artichoke Hearts
1 Onion, chopped
1/4 cup Sundried Tomatoes in oil, drained, dried and chopped
4 cloves Garlic
4-6 threads Saffron (I used a Badia spice blend which included saffron)
1 Tbsp Cumin
2 tsp Smoked Paprika
12 16-20 Shrimp, peeled and tailed

Start by browning the rice, in a splash of EVOO, in a wide flat skillet or paella pan.  You want a medium hot pan, at least 16" diameter and shallow.  

Now add 2 cups of water, the onion and garlic, and cook a few minutes until they soften.  Now you add the other ingredients, one at a time, alternating with the adding of a spice.  Lay things out artistically in the pan (like you would a pizza0.  You aren't going to stir anything, and you want the dish to look good as well as taste good.   


Add the additional water between the second and third addition.

Gradually the rice will cook, and some will stick to the pan.  That crusty rice is called socarrat, and is an important part of overall paella flavor.  It's also the prized bit of the paella, like the extra crunchy batter bits in fish & chips).

As the rice is cooking, everything else is too; or at least warming through.  When almost all the water is gone, add the shrimp to the pan and cook until they have just changed color -- you want them tender not tough.   

Plate and serve, making sure everyone get some of the socarrat.


Potato Soup
I had some spuds that needed using up, and found this simple and flavorful version of potato soup, which you can switch from mild to wild depending on the garnishes you include.


The "cream" base is made with Bistotm White Sauce crystals and water, added to sauted onion and peeled boiled potatoes.  I spiced it up with a bit of white pepper and some vegetable gravy base as well as the thickener.  Here, I garnished with diced red bell pepper and chopped scallion.

Stuffed Tomatoes
Now a world-wide favorite dish, tomatoes (not to mention stuffed tomatoes) would never have reached the world stage it it weren't for Columbus and the other Spanish exploiters who invaded Mexico, Central and South America and brought the tomato to Europe.  Along  with Maize, they were certainly a more lasting treasure than the gold the Spanish stole from the natives!!  Originally considered a poison fruit, the tomato soon spread to kitchens everywhere from Britain to Africa and across Central Asia to the Far East.

4 large Heirloom Tomatoes
2 cups cooked White or Brown or mixed Rice
1/2 cup toasted Pine Nuts
1/2 cup Zante Currants
Cumin, Coriander, Sage and Dried Basil to taste

Slice off the tomato tops and reserve them.  With a spoon, "gut" the tomatoes and turn them upside down on paper towels to drain.  

Add the tomato guts to a skillet, with a splash of oil.  Add the rice, and other ingredients, and simmer until the tomato is cooked soft.

Stuff the tomato shells, place them in a baking dish and put the caps on top.  Surround the stuffed fruit with any excess stuffing.  Bake at 350F for 20-30 minutes.  

Plate and serve.






Thursday, September 24, 2020

Oyster Mushrooms, African Sweet Potatoes, Buttercup Squash, Fresh Pineapple Dessert

Well, the Great Kitchen Re-Model is finally complete!  The new kitchen is double the size of the old, and there is all the room in the world to store pots and pans, pantry goods, serving dishes, and much more -- and all much more accessible and easily usable! 

Now I can get back to really great cooking!  Here are some samples of Thing To Come!

Savory Stuffed Buttercup Squash
These are not small squash, as you can see from this one on my 16" cutting board; and that's not a large buttercup!  This was my first time working with this particular winter squash, but it won't be the last!  

Similar to, but sweeter than Acorn squash, it has a finer texture.  There are a lot of ways you can prepare this squash, but I really like this simple presentation -- and you get two dinners for the price of one squash -- always a good thing!  The second half will keep in the fridge for at least a week.

For this dish start by cutting the beast in half on the equator, as shown above, and scooping out the seeds and stringy bits.  Lop off any excess stem so both ends will sit flat.  I cooked a half squash, cut side down,  in the microwave for 12 minutes -- until the outer skin started to soften and the interior was fork tender.

Stuffing
This stuffing would also be good for Acorn or other squash; or even by itself as a side dish!

1 cup dry Rice
1 cup dry Quinoa
3/4 cup chopped Walnuts
1/2 cup Zante Currants
2 sticks Celery, diced
1/2 large White Onion, diced
6 oz sliced Mushrooms
To Taste (I used about 1/2 tsp of each):
    Sage
    Rosemary
    Cumin
    White Pepper
    Red Pepper flakes or Cajun Seasoning
2-3 oz Feta cheese crumbles

Cook up the rice and quinoa.  I did them both at the same time in my rice cooker.  It took half the time that making them on the stovetop would have.

Meanwhile...  Saute the onion and celery until tender.  Add the walnuts, mushrooms and spices, and continue cooking  another few minutes.  Now add some of the mixed rice/quinoa,  I used probably 2 cups of the mix.  Transfer to a bowl, add the feta crumbles, and fold it all together until everything is well mixed.  

Mound the stuffing in the half squash, and bake for 20-30 minutes @400F.  


Quarter and serve.

Oyster Mushrooms
Our produce co-op has had access to some wonderful locally grown oyster mushrooms lately.  They are SO good!  Meaty in a way even other 'shrooms aren't, which is fabulous. 

In addition to the following recipes I also made an Oyster Mushroom and Asparagus Galette which I somehow neglected to photograph.  Guess I'll have to make it again -- just for you of course!  

Oyster Fettuccini
He
re I used Bistotm White Sauce granules to make an Alfredo sauce without cream, and added frozen green peas for color, texture and taste.  

Saute the mushrooms first in a bit of butter, then add the Bisto "gravy" made to package directions, with some added Parmesan cheese.  Lastly, add the peas and simmer to get it all warmed together.  Serve over simple fettuccini.


Chilean-Oyster Mushroom Cream Sauce Ove
r Wild Rice Blend
Here I combined Oyster mushrooms with some re-hydrated Chilean Boleus mushrooms, again with a thick Bistotm Cream sauce, and served it over a wild rice blend.

West African Inspired Sweet Potatoes
Peanut butte
r & sweet potatoes????  Very West African!  Granted quinoa isn't African, but you can substitute African millet if you can find it.  This is a tasty dish whichever grain you serve it with!   You think of this as sot of an "African curry".

1 cup dry quinoa
2 Sweet Potatoes, peeled and cubed 1"
1 can no-salt-added Diced Tomatoes (or  2 beefsteak tomatoes diced)
1 thumb of Ginger, minced
3 cloves Garlic, minced
1+ tsp Cinnamon, to taste
1+ tsp Cumin, to taste
4 cups fresh baby Kale, chopped
3+ Tbsp Peanut Butter -- smooth or crunchy

Cook the quinoa according to package directions.  I used a rice cooker.  Meanwhile, In a large skillet, saute the sweet potatoes in a splash of EVOO until slightly browned all around.

Add about half a cup of water or more, toss in the herbs and spices, reduce the heat and simmer 10 minutes or until the potatoes are just fork tender.   Add the kale and cover to wilt.  Add a bit more water if needed, then add dabs of peanut butter around.  Cover again for a couple minutes and stir the peanut butter into a sort of sauce.  Plate with quinoa on the side.

Fresh Pineapple-Pomegranate Dessert
How simple is this???  Slice a fresh pineapple into 1/2" slices.  Plate a slice.  Top with a dollop of Skyr yogurt and an equal dollop of whipped cream.  Sprinkle with pomegranate arils, and serve.

So simple and sooo good!




Tuesday, August 25, 2020

Blueberry-Yogurt Bark, Bulgur-Mushroom Soup, Mango-Lime Strata, Yogurt Crust?


Blueberry Yogurt Bark
Here's a great frozen treat for the dog days of summer!  Easy to make, sweet and slightly tart, what more could you want?    This recipe comes from Weight Watchers -- makes 16 squares of bark, each square is 1 WW food point!


2 cups Greek Yogurt or Icelandic Skyr
2 cups fresh Blueberries or similar fruit
1 tsp Lemon Juice
1 tsp Lemon Zest
1 Tbsp Agave Nectar or Honey
6 squares Graham Crackers

Line an 8x10 or 9x11 pan with tinfoil that hangs over the edges, to help remove the finished bark.  Crush the Graham crackers and reserve.

In a bowl, combine the yogurt, sweetener and lemon juice/zest.  Fold in the blueberries and 3/4 cup of the crushed crackers.    

With a spatula spread the mixture evenly over the bottom of the prepared pan.  Sprinkle with the remaining crackers.  


Cover and freeze for at least 1 hour.  Using the foil edges, lift the bark from the pan and let it warm up for just a minute.  

Then cut the bark into 16 squares and re-freeze them individually on a baking sheet or tray.  Once frozen solid, they can be placed in a zip top bag or snap top container for freezer storage.


I like mine icy cold.  Sally prefers hers warmed at room temperature for 10-15 minutes.  Your choice.

Bulgur Mushroom Soup
We love homemade mushroom soup.  This unique version also features Bulgur Wheat and chopped cashews.  The original recipe here created a sort of bulgur pilaf.  I've extended it with additional vegetable broth and corn fresh off the cob to make a hearty vegetarian soup.

6-8 cups Vegetable or Mushroom Broth or a mix of broth and water
1 cup Bulgur Wheat
3/4 lb Mushrooms, chopped
1 cup fresh Corn off the cob
3/4 cup raw Cashews, chopped
1/2 cup Parmesan cheese, grated (jar cheese is good here)
3-4 cloves of Garlic minced
White Pepper (not black) and Salt To Taste

Simmer the bulgur in the broth and garlic until tender -- about 15 minutes.  Add the onion, spices,  mushrooms, corn and cashews.  Simmer 30-45 minutes more.  Add the Parmesan just before serving, or as a garnish on the plated soup. 

 

Yogurt Tart Crust?
No, I'm not crazy!!  This pizza crust/tart dough from the Food Network kitchen is made with two ingredients -- self-rising flour and Greek yogurt or Icelandic Skyr!!  Makes a 12" crust or larger...  

1-1/2 cups Self Rising Flour
3/4 cup Skyr or Greek Yogurt

Combine the flour and yogurt with a fork until you get a sort of stringy dough.  Turn out onto a floured surface and knead for about 8 minutes until it is smooth and a little elastic, dusting with additional flour as needed.

Roll the dough out as you see fit, top with whatever you like, and bake in a pre-heated 450F oven for 8-10 minutes.   Here, I topped it with the Spinach-Cashew Pesto I wrote about a couple weeks ago, and added about a pound of asparagus, tomato, mushrooms and 1/4 cup of shredded cheese.  

                     

For WW, this is 2 points per 1/8 slice for the crust, plus whatever you top it with.  A similar recipe in the WW App is called Two-Ingredient Dough.

Mango-Lime Strata
I needed a quick dessert for Sunday Brunch. I had lots of fruit on hand and came up with this fruit and graham cracker "strata".

2 cups Mango chunks
8 oz Fresh Blueberries
8 oz Strawberries, sliced
1 package Graham Crackers  -- 10? rectangles of 4 crackers, crushed
Juice of 1 Lemon

Layer the fruit in a nice bowl, spreading the crushed crackers between layers and on top. 

 Refrigerate for at least an hour to get things nice and cold.  Serve with the juice of a lime slice over the fruit, and a nice dollop of whipped cream.




Tuesday, August 11, 2020

Timbale di Risu, Garbanzo (Meat)balls, Beer Bread Update!

Timbale di Risu
One of the dishes I made ahead for us to eat with minimal fuss during the several days of kitchen cabinet and countertop installation.  It's been years since I wrote about a couple difference versions of timbale here, and the definitely need to be brought forward as it were!


Timbale is an Italian word that is also found in the drum called a tympani.  It means "drum".  Here, Timbale di Risu means a filled dish with a crust made from rice (risu) and eggs.  Think of this as a very tasty snare drum! 

Crust
I used a generic short grain rice.  Short grain rices are 'sticky' rices which will compact nicely when used for a crust like this.  Do Not use long grain rice... trust me on this!  I made 4 cups of cooked rice, using my rice cooker, and seasoned it with Sazon Tropicaltm for both color and flavor.  Definitely let this cool before continuing to make the crust.  

Once the rice has cooled and been fluffed, put it in a large bowl and fold in 4 beaten eggs.  If the rice is at all warm you'll end up with scrambled eggs and rice -- not Good Eats!    The egg-rice mix is really sticky, so use a paddle or stiff spatula for the next step.

Filling
The filling can be anything your culinary heart desires -- exotic meats and veg, Italian goodies like meatballs and pasta and sauce, Cajun/Creole gumbo or etouffee ingredients;  or in this case roasted veggies.  You'll also want to use appropriate seasonings to bring out the flavors.  Not much, if any, salt, please.

For this recipe you'll need about 4 cups of "filling".  I roasted potatoes, onion, sweet potato, mushrooms, golden beets, celery, and some green beans, all cut into 'bite size' pieces, spritzed with minimal oil, and dusted with a combination of Italian seasoning, Everglades Seasoningtm, and Cavender's Seasoningtm.  I did a couple baking sheets worth of veggies and roasted them for about 30 minutes until just turning brown.   Let them cool.

Assembly
Pack the bottom and sides of a 9" diameter springform pan with a 1/2" thick layer of eggy rice, using about 2/3 of the prepared rice.  You'll want to use a rice paddle or spatula here, not just your hands.  Measure the layer thickness, don't just guess, or you could run out of rice.  

Once the rice is packed and smoothed, spoon in the filling, in a couple stages, adding altogether about half a cup of shredded cheese between layers.  Pack down the filling, then spoon the remaining rice on top and smooth it; sealing the top to the side crust.

Bake the completed timbale at 450F for about 45 minutes until the crust is well set.  Remove the timbale to a cooling rack and let it cool for at least 30 minutes before releasing the springform and slicing.

To serve, cut wedges with a serrated 'bread' knife, just as you would for a layer cake. 



A 1/8th slice makes a nice filling dinner, with or without a side salad.  

For my WW friends, a 1/8th slice, made as described here, is a 6 point meal.  


Garbanzo (Meat)balls
We do like our meatballs!  I've made them from fish, pork sausage, ground beef, and ground lamb.  These days I mostly make (meat)balls -- that is with no actual meat, but rather beans or even eggplant substituting for animal protein.  This is a new one for me -- using chickpeas or garbanzos.  Pretty darn tasty, too.

I made a nice large batch and frozen a bunch for use later.  This makes about 40 one-ounce balls:

1 large can Garbanzos (29 oz)
1 regular can Garbanzos (15 oz)
6 Tbsp Aquafaba (the 'juice' that comes in the garbanzo cans
1 cup Panko or Italian breadcrumbs
1+ Tbsp Italian Seasoning -- to taste
1 tsp Red Pepper Flakes

Put the garbanzos and spice(s) in your food processor and take them for a nice long spin.  Once they're crumbled a bit start adding the aquafaba until you get, more or less, a dough.  Transfer to a large bowl and fold in the breadcrumbs.  Add breadcrumbs or aquafaba to get a moist but 'packable' mixture.  Mold the mixture into balls about 1" in diameter -- squeeze a lump of dough firmly, then roll between your palms.  Bake about 30 minutes in a 450F oven until they're starting to brown a bit.  Then cool and store.  


Can be used as meatballs in marinara with or without spaghetti, in a (meat)ball sub sandwich, or as an appetizer with a variety of dipping sauces.


For WW, since the breadcrumbs are the only point-count ingredient, these are 3 (meat)balls per point!


Beer Bread Update
Remember that 3-Ingredient Beer Bread recipe from a couple weeks ago?  I said then that I thought it was far too sweet.   For my second loaf, I cut the sugar from 1/2 cup to 1/4 cup; and for the third loaf I reduced it to a single restaurant sugar packet.  I also changed from Yuengling to Michelob Light.  Now I've got a really good loaf -- barely sweet (I'll try the next one with no added sugar at all), great texture, good crust.   

You may also want to up the 375F baking time to 50-60 minutes to get to 190F+, and be prepared to tent with foil if the top starts to get too dark.  Alternatively, you could boost the temperature from 375F to 425F or even 450F and reduce cooking time to still get 190-220F internal temperature.  

Also, I think next time I'm gonna slash the top like you do with Soda Bread, to control where the crust fissures appear as the bread rises.