Chicken and Rice Meatballs with Hummus

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Chicken and Rice Meatballs with Hummus
★★★★★
2020, Bon Appetit, breast, boneless skinless, Chicken, Recipes I want to try, Velik Favorites
Difficulty: Easy Servings: 4 Source: bonappetit.com

INGREDIENTS
6 scallions, thinly sliced
2 garlic cloves, finely chopped
1 1″ piece ginger, peeled, finely chopped
1 lb. ground chicken
1½ cups cooled cooked white rice
¼ cup extra-virgin olive oil
2 tsp. hawaij, baharat, curry powder, or other spice blend
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
1 small white onion, thinly sliced
4 small dill pickles, sliced
2 Persian cucumbers, sliced
2 cups parsley leaves with tender stems
1 Tbsp. fresh lemon juice
1 cup Hummus (for serving)
8 lemon wedges (for serving)

DESCRIPTION
Gluten-free meatballs are as easy as adding cooled cooked rice instead of bread to ground meat.

DIRECTIONS
Preheat oven to 425°. Gently mix scallions, garlic, ginger, chicken, rice, oil, hawaij, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl (don’t overwork). Form mixture into 12 balls (about 1½” in diameter). Place on a rimmed baking sheet and bake until lightly browned and cooked through, about 15 minutes.

Toss onion, pickles, cucumbers, parsley, and lemon juice in a medium bowl to combine; season salad with salt.

Spread hummus on plates; top with meatballs and salad. Serve with lemon.

NOTES
Melissa’s notes – I ground up my own 1 pound chicken breast. For me, this recipe made 24 meatballs – 6 for each serving.

Categories: Bon Appétit, breasts, chicken, Cooking, ground chicken, hummus, recipes | Leave a comment

Spiders! Eeeek!

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Cardamon Cookies

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Cardamon Cookies
★★★★
2020, cookies, Desserts, Velik Favorites
Prep Time: 15 minutes Cook Time: 15 minutes Servings: Yield: 32 Source: upstateramblings.com

INGREDIENTS
1 cup butter
1 cup sugar
2 eggs
1 cup whole wheat flour
1 cup white flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon cardamon
1 teaspoon cardamon
3 Tablespoon sugar

DIRECTIONS
Beat the butter and sugar together until combined. Then add the eggs in one at a time and mix.

Whisk together flour, baking soda, cinnamon and the 1/2 t. of cardamon. Slowly add to wet mixture.

Chill the dough in the refrigerator for 1-2 hours.

When you are read to bake the cookies preheat the oven to 325.

Combine the 1 t. cardamon with the 3 T. of sugar on a plate.

Roll the dough into balls about 1 inch in diameter and roll in the cardamon/sugar mixture.

Place on cookies sheets lined with parchment paper and bake for 12-15 minutes.

NOTES
Melissa’s note – I scooped these using my black cookie scoop.

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Just keep sewing …

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Another new one …

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To my dear husband ….

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Whatcha looking at?

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Happy Easter!

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I finished up my Easter Egg quilt last night, just in time for today’s holiday!


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All done!

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Crumpets

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More baking while under quarantine … making crumpets!

Crumpets
★★★★★
2020, Breads, Breakfast Foods, Cook’s Illustrated, Velik Favorites
Cook Time: 50 minutes Servings: 6 Source: cooksillustrated.com

INGREDIENTS
GATHER YOUR INGREDIENTS
1 cup (5 ounces) all-purpose flour
1 cup (4 ounces) bleached cake flour
2 teaspoons instant or rapid-rise yeast
¾ teaspoon baking powder
½ teaspoon table salt
1 ½ cups warm water (105 to 110 degrees), divided
½ teaspoon vegetable oil
Salted butter and jam or creamed honey
DIRECTIONS
BEFORE YOU BEGIN

Because the heavily leavened batter will continue to rise as you cook, we call for dividing it into thirds rather than measuring by volume. (The cooked crumpets will all be about the same size.) We developed this recipe on a gas stovetop, which is very responsive. If you’re using an electric stovetop, use two burners: Heat the skillet on one burner set to low for 5 minutes, and then increase the heat to medium for 1 minute before adding the batter and set the second burner to high. Move the skillet between the medium and high burners for the appropriate heat level. A digital timer is helpful for this recipe.

Whisk all-purpose flour, cake flour, yeast, baking powder, and salt together in 8-cup liquid measuring cup. Add 1¼ cups warm water and whisk until smooth. Cover and let rise in warm place until doubled in volume, about 40 minutes.

Heat oil in 8-inch nonstick skillet over low heat for at least 5 minutes. While skillet heats, add remaining ¼ cup warm water to batter and whisk until smooth.

Increase heat to medium and heat skillet for 1 minute. Using paper towel, wipe out skillet, leaving thin film of oil on bottom and sides. Pour one-third of batter into skillet and increase heat to high. Cook for 45 seconds (bubbles will be visible just under surface of entire crumpet). Reduce heat to medium-low and continue to cook until edges are risen, set, and beginning to dry out, about 4 minutes longer. (Gently lift edge and peek at underside of crumpet occasionally; reduce heat if underside is getting too dark, and increase heat if underside doesn’t appear to be browning.)

Slide skillet off heat. Place dry, flat spatula on top of crumpet and pull up sharply to remove excess batter and reveal holes. Scrape excess batter from spatula back into measuring cup. Repeat procedure until holes are exposed over entire surface. Flip crumpet, return skillet to burner, increase heat to high, and cook until edges of second side are lightly browned, 1 to 2 minutes. Invert crumpet onto wire rack. Immediately add half of remaining batter to skillet. Return skillet to high heat and repeat cooking process (omitting 5-minute preheat). Repeat with remaining batter. Let crumpets cool completely.

To serve, cut each crumpet into 4 wedges and toast until crumpets are heated through and exteriors are crisp. Spread crumpets generously with butter and jam or honey and serve. (Untoasted crumpets can be transferred to zipper-lock bag and refrigerated for up to 1 week or frozen for up to 1 month.)

Categories: bread, breakfast, Cook's Illustrated, Cooking, recipes | Leave a comment