Grandma's Swedish Meatballs

Grandma's Swedish Meatballs

It's late fall and thoughts of holiday preparations have crept in. At these times I remember the wonderful Christmas eve feast that my grandma Marion would help prepare. She loved to make her meatballs and she taught us how to make them. I remember when there was a new baby in the family and so I decided that I needed to make a few tiny meatballs for the baby to enjoy! 

Along with these meatballs we always had potato salad with radish roses that my grandma would make. We'd also have sweet and sour Swedish beans, rolls, lefse with butter, cinnamon sugar and lingonberry jam & fruit soup and cookies for dessert. Yum! 

I wanted to share this you this amazing recipe passed down to me from my Swedish grandma. It is a real treasure as the meatballs are so very tender and wonderful. It is some work to make them but that makes them very special. 

I hope that you enjoy making them with your family soon. 

Grandma's Swedish Meatballs: 

Serves 4-6

2 pounds ground grass fed beef

1 cup evaporated milk

1 cup gluten free breadcrumbs (I like to buy a loaf of gluten free bread and make my own bread crumbs by just breaking off small bits of bread to equal a cup) 

2 eggs

1 onion, grated (I grate the onion on a box grater) 

1 1/2 teaspoons salt

1/4 teaspoon pepper

 

1 quart or 4 cups organic beef broth (for simmering) 

1. Combine all of the ingredients except for the beef broth.

2. Shape into small meatballs. Place the meatballs onto rimmed baking sheets and broil in the oven. Be careful to turn the meatballs to the other side after the first broiling so that they cook well & brown on each side. Watch the broiler carefully and set the timer for 3-5 minutes each side. Depending on the oven you have and how hot it gets it may take longer. 

3. Place browned meatballs into a slow cooker or Dutch oven and pour beef broth over the meatballs to cover. Let them simmer on low heat for 3 hours. 

Serve meatballs on top of mashed potatoes. Enjoy! 

 

Sage Butternut Squash Soup with Sage Browned Butter

Sage Butternut Squash Soup with Sage Browned Butter

Ah! What beautiful colors fall brings us not only in the fall leaves but in the colors of our foods. I just love the beautiful bright orange color of butternut squash and this soup is a lovely reminder of the beauty and taste of this food. 

I had fun taking a basic recipe and adding my own special flavors and elements to the dish. The browned butter on top really takes this dish to the next level! :) YUM!! 

Sage Butternut Squash Soup with Sage Brown Butter: 

Makes 3-4 small servings

1.5 pounds butternut squash, peeled and cut into small cubes (1/2 inch) 

2 tablespoons olive oil

1 tablespoon chopped fresh sage

1.5 tablespoons unsalted butter

1 1/2 leeks, white and tender green parts, coarsely chopped

2 teaspoons chopped fresh sage

1 1/3 cups chicken stock or veggie stock

1/2 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

Brown Butter: 

3 tablespoons unsalted butter

1 tablespoon chopped fresh sage

1. Heat the oven to 350. In a medium bowl, toss the squash cubes with the olive oil and fresh sage. Place onto a rimmed baking sheet and roast for 20-30 minutes until the squash is soft and beginning to brown. 

2. While the squash is roasting, in a large saucepan melt the butter over fairly low heat. Add in the sage and leeks and cook, stirring from time to time, until softened and browned- about 15 minutes or so. 

3. Stir in the chicken or veggie stock and the roasted squash. Simmer the mixture over medium heat for 10-15 minutes.

4. While the soup is simmering, make the brown butter. Over medium to high heat, add the butter and sage to the skillet. The butter will foam for a while. Stir the butter with a spatula. After a while the bubbling subsides and the butter will begin to brown. Take the butter mixture off the heat once it is browned and set aside. 

5. Puree the soup in a blender or food processor. Add in more stock as needed to create the thickness of soup that you want. 

6. Serve in bowls and top with browned butter. You can also top with homemade croutons! 

**You may serve these with homemade croutons if you'd like. I made some gluten free cornbread that I made into cubes, then brushed with butter and sprinkled with Parmesan cheese and baked them in a 350 oven for a few minutes. 

Gluten Free Romesco Sauce

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This adapted recipe came from when last Sunday I got a pedicure at my favorite local salon! I love to read food magazines and this month's Food and Wine magazine was all about food from Spain. I read the magazine cover to cover, so intrigued by every recipe! 

I came across this delicious sauce and wanted to adapt it to be gluten free and to my tastes. I used a few different ingredients and used tortillas instead of bread to thicken the sauce. I am more than thrilled with the results! It is an amazing sauce that tastes so great with everything! I hope that you make it today and enjoy it too! 

Romesco Sauce: 

Adapted from Food & Wine Magazine

3 large dried ancho chilies (stems and seeds removed

1 cup sundried tomatoes (not oil packed, just dried) 

1 heaping cup grape tomatoes

1/4 cup + 2 tablespoons extra virgin olive oil

6 tortillas cut into triangles

6 large garlic cloves, cut in half

1/2 cup almonds

1/4 cup hazelnuts

1 teaspoon sweet paprika

2 tablespoons red wine vinegar

Kosher salt and pepper to taste

1. Place the dried chilies and sun dried tomatoes in a large bowl. Pour boiling water over them. Let them soak for 1 hour, drain the liquid off and reserve it. 

2. Put the grape tomatoes in a roasting pan. Turn on your oven to broil. Broil the tomatoes for 5-7 minutes or until they are slightly browned. Set aside to cool. 

3. Heat the olive oil (1/4 cup) until very hot (almost smoking). Add the tortilla pieces and the garlic. Toast them/saute until they are browned all over. Remove the garlic and tortillas from the pan. 

4. Add the nuts to the pan and roast them for 3-4 minutes. Remove the nuts with a slotted spoon and reserve the garlic oil. 

5. Pulse the tortillas, garlic and nuts in a food processor until finely chopped. Add the chiles  & sun dried tomatoes, roasted grape tomatoes & paprika. Process until smooth. 

6. Add in the garlic oil and 2 extra tablespoons of olive oil to the food processor and process. 

7. Spoon the sauce into a medium bowl and season it with plenty of kosher salt and fresh ground pepper. Taste to see if the seasoning level is right. 

Use this sauce on top of polenta, as a dip for chips or veggies. It's so good!! 

 

Lemon Ginger Zucchini Bread

Lemon Ginger Zucchini Bread

It's full confession time: I am what I call a "wishful gardener." This is usually my pattern in the springtime: Get lots of flowers, veggies and other plants. Plant them and be super enthusiastic about them and care for them as much as I can. Then, when summer rolls around and I get busy- many of my plants die and I can only manage to care for a few. This is what happened to my veggies this year- including my "wishful" zucchini plant. So, instead of having an overabundance of zucchini growing in my garden that I need to use up, I made this yummy bread because I bought a bit too much zucchini at the store and didn't want it to go to waste! 

There is my full confession as a wishful gardener! I really do love gardens and plants, but so often my passion for food wins in the end! So, since I have been able to keep a few pots of flowers in front of my house alive this very dry summer, I will stick to that in the coming years. Next season for my deck I will be planting a few pots of succulents or other low water plants and planting more bushes and low water natives in my backyard. It is better for the earth and better for me- no gardening guilt! Ha ha! 

Here's the yummy recipe for the bread that came of buying too much zucchini! 

Lemon Ginger Zucchini Bread: 

3 eggs

1/3 cup honey

1/4 cup coconut oil, melted

1 tablespoon fresh lemon juice

zest of 2 small lemons or one large lemon

1 1/2 cups finely shredded zucchini

3/4 cup cassava flour

1 1/4 cups almond flour

1/4 teaspoon baking soda

1/4 teaspoon sea salt

2 tablespoons finely chopped crystallized ginger

1. Heat the oven to 375 F. 

2. Grease a 9x5 loaf pan with coconut oil or pan spray. 

3. Mix the wet ingredients together. Mix the dry ingredients together with a whisk. 

4. Combine the wet and dry ingredients. Let the batter rest for 10 minutes. Then, add the batter to the pan. 

5. Bake for 25-35 minutes or until a toothpick inserted in the center comes out clean (no wet batter is attached) 

-Let the loaf cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely before slicing. 

Enjoy!