Roasted Carrot Soup with Fresh Ginger

As shared by Once Upon a Plate by Mari

www.onceuponaplate1.com

4 to 6 servings  (I like to serve smaller portions of this soup)  Use vegetable broth to make Vegetarian-friendly. For appetizer: Serve in tiny cups/shot glasses.

This soup reheats well, may be made ahead and refrigerated, covered, for up to 3 to 4 days, you may need to add additional liquid while reheating if soup is too thick.

Ingredients:

2 tablespoons butter
2 tablespoon olive oil, divided use
1 cup diced onions
Up to 1/4 cup peeled, minced ginger (according to your preference, the more you add the spicier soup will be)
1 to 2 cloves minced garlic
1 pound carrots, peeled,cut into large chunks 
4 to 6 cups chicken stock/broth* (may need more: see note at end of recipe)
1/4 teaspoon freshly ground white pepper
1 bay leaf

Optional add-ins, to be added after pureeing soup

1/2 cup heavy cream

1 teaspoon grated orange zest

To make it more spicy: 1/4 to 1/2 teaspoon (or more if you dare) Harissa from the tube

Suggested garnishes to add to soup when serving:
1 Tablespoon of sour cream
Chopped chives

Grated orange zest

roasted shelled pumpkin seeds (pepitos)

1/2 teaspoon of butter for each serving

toasted chopped nuts of your choice

buttery croutons

a tiny sprinkle of nutmeg or cinnamon

Method:

Center rack in oven, preheat to 400ºF

Place peeled carrot chunks on a rimmed baking sheet that is large enough to hold carrots in one layer without crowding. Drizzle 1 Tablespoon olive oil over carrots and toss until they are coated in oil. Place baking sheet in oven and roast until tender, rearranging and rolling the carrots over once or twice during baking so they do not burn, its okay if they char slightly on edges. Timing will vary due to the diameter age, and size of carrot chunks ~ mine usually take between 12 and 20 minutes (pierce with tip of knife to test for doneness.)

Warm large stock pot over medium-high heat. Add remaining 1 Tablespoon olive oil and the 2 Tablespoons butter to pan, when butter melts add onions to the pot. Gently cook until onions are limp, slightly translucent (not crisp or browned), about 4 to 5 minutes.  Add the ginger and garlic to the pot and cook for 30 seconds. Place all of the roasted carrots in the pot and add 4 cups of the chicken broth/stock*, salt pepper and bay leaf and bring to a boil. When contents of pot reaches a boil, reduce to a simmer. Simmer, partially covered for 20 minutes or so.

Remove the bay leaf from the pot and either puree the soup in a blender (working in batches if necessary), or using an immersion blender, puree the soup directly in the pot. (consider adding a little honey to soup when pureeing if your carrots are not sweet.) If using the heavy cream or orange zest, stir in when you are finished blending. Adjust the seasonings.  To serve, add your choice of garnishes, serve hot.

*Start out with 4 cups of stock/broth; may need  more as soup simmers, and while blending to make the consistency you like.)  Can make vegetarian friendly by subbing Vegetable stock/broth for the Chicken stock/broth.

Enjoy!

Split Pea & Bacon Soup from the Pressure Cooker

Split Pea and Bacon Soup
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
8 servings

Special equipment, Pressure cooker (stovetop or electric type)

1 pound split peas, rinsed and picked over for any debris/pebbles, etc.
8 cups water or broth/stock (chicken or vegetable)
1 pound thick cut bacon cut into 1/2-inch strips, crosswise
   or 1 pound salt pork, cut into 1/4-inch cubes
   May use a smoked ham hock, or 3/4 to 1-pound ham chunks
1 onion diced
2 large carrots, peeled if desired, diced 
2 or 3 ribs celery, diced
1 teaspoon dried thyme, crumbled or scant 1 tablespoon fresh thyme leaves
A bay leaf, or two
Splash or two of sherry wine
Salt and pepper to taste

Optional for garnish:
Reserve some of the cooked bacon
Crisp, buttery croutons
A small lump of butter for each serving
Small sprigs of fresh thyme

PRESSURE COOKER METHOD: Before beginning recipe, make sure your pot is large enough, do not fill over 1/2 full, per pressure cookers instructions.

In the pot of the pressure cooker sauté bacon until almost done, slightly crisp but not brittle. Remove bacon from pot, place on a paper towel lined plate, set aside. Pour off all but 1 tablespoon of bacon fat from pot, add onions and sauté until translucent but not browned, add diced carrots and celery, cook and stir for 2 to 3 minutes. If using a ham bone or chunk ham omit browning and add 1 tablespoon oil to the pressure cooker pot and sauté  the onion, carrots and celery as directed above, then continue with recipe as follows:

Add rinsed and sorted peas, water/stock, thyme, bay leaf to pot.
Bring contents of pot to a boil over medium heat, lock pressure cooker lid in place (if your cooker has a pressure rocker, put it in place.) Bring pressure cooker to full pressure, set timer for 20 minutes. At 20 minutes, remove pot from heat and allow pressure to disperse naturally.  When pressure is released remove lid from pot (tipping lid away from you as you do so.)  If using ham bone, remove ham from bone and shred or chop meat from bone and return to pot.)  Remove bay leaf and discard.  Stir content of pot, add a splash or two of sherry if using. Taste soup for seasonings adding salt and pepper to taste.  To serve garnish as you desire; with reserved bacon, croutons, a pat of butter, thyme springs, freshly ground pepper, etc.

Enjoy!

Herb Batter Bread ~ Quick and Easy

Herb Batter Bread ~ Quick and Easy
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
Makes one 8" or 9" round cake pan (or equivalent)

This is a recipe that dates back to at least 1970, I first began making it while in high school. I cannot tell you the number of times I have made it since then! It's an easy, friendly dough to work with that produces a good little bread that smells wonderful as it bakes, and it's delicious warm, or toasted the next day. You can use any herbs that you like; fresh or dried, (or a combination of herbs that pleases you.)  I sometimes make this with half whole wheat flour and half all purpose flour.

You can mix this by hand, or use your stand mixer.

Ingredients:
1/2 cup milk
1 1/2 tablespoon sugar
1 teaspoon salt
2 1/4 teaspoons butter or margarine
1 package yeast, (or a scant 1 tablespoon dry yeast)
1/2 cup warm water
2 1/4 cups all-purpose flour (sift before measuring)
1 tablespoon dried/instant minced onion
1/2 to 1  teaspoon dried herbs, or more (your choice; dill, rosemary, etc.)
        OR 1 to 3 teaspoons minced fresh herbs
Melted butter
coarse salt

Method:
Heat milk in a small pan over medium heat until small bubbles form around edge of pan
(don't boil), remove from heat and stir in sugar until dissolved. Cool to lukewarm.

In a large bowl (or in the bowl of your stand mixer), dissolve yeast in the warm water. Add cooled milk mixture. Stir flour into yeast mixture. Add dried/instant minced onions and dill or
other herbs, stir all together until well blended, about 2 minutes. Cover and let rise in a warm place until tripled in bulk; about 45 minutes. Stir down and beat vigorously about  30 seconds. Turn into a greased 8-inch cake pan, or 9-inch pie pan. * Bake in a 350ºF oven center rack about 1 hour. Brush top crust with melted butter and sprinkle lightly with salt (salt is optional).

* Once batter is in the pan, before putting in the oven, I always allow it to rise another 45 minutes. This step is NOT necessary, but I like the texture the extra rise produces.

Just wait until you smell this bread baking in your own kitchen ~ YUM.  Enjoy!

Raspberry Cheesecake Ice Cream

Raspberry Cheesecake Ice Cream
Yields 10 ~ 1/2 cup servings
Shared by Mari @ Once Upon a Plate
www.onceuponaplate1.com

Special Equipment needed: 
Ice cream maker

Ingredients:
3 ounces cream cheese (room temperature soft)
1-1/2 cups sugar * (Can reduce amount, see below)
1 cup pureed, strained Raspberries (may use frozen)
1 cup whipping cream (heavy cream)
1 cup whole milk

Method:  (You can either whisk ingredients together
or combine in food processor)
Mix softened cream cheese until smooth.
Whisk/blend in sugar
Whisk/blend in strained raspberry puree
Whisk/blend in cream and milk until combined.

Freeze in ice cream maker according to manufacturers direction.

*Note: There are at least two versions of this recipe floating around
on the internet.  The Southern Living Magazine calls for 1 cup sugar, the other for 1-1/2 cup sugar. I used 1-1/4 cups sugar, so please adjust to your preference.

Stores well for a few days in the freezer (if it lasts that long!)
Enjoy!

Recipe adapted from "Southern Living" magazine

Roasted Nori Salmon with Crispy Potatoes and Wasabi Mayonnaise

Roasted Nori Salmon with Crispy Potatoes and Wasabi Mayonnaise
As shared from the kitchen of Once Upon a Plate by Mari (www.onceuponaplate1.com)
Ingredients: Tiny potatoes, par-boiled
olive oil
Citrus salt, or sea salt
Salmon fillets, skin on
1 nori sheet (edible seaweed sold in dried, paper-thin sheets.)*

Wasabi Mayonnaise
1/4 whole-egg mayonnaise (good quality)
1 tablespoon wasabi paste
1 tablespoon lemon juice
To make the wasabi mayonnaise, blend all ingredients together. Set aside. 
(If making a few hours ahead cover and refrigerate.)

Preheat oven to 475ºF/250ºC
Arrange the par-boiled potatoes on a lightly oiled or greased shallow baking sheet, drizzle with the oil and sprinkle with salt. Using your thumb, press down on each potato to smash them slightly, place in oven and roast for 10 minutes.

While the potatoes are roasting, wrap a strip of nori around each salmon piece and place, skin-side down on the baking sheet with the potatoes. Baking time for the salmon will depend upon the size and thickness, anywhere from about 5 minutes, up to 1o, and potatoes are crispy and golden.  Note: Allow for carry-over cooking time after the salmon is removed from the oven, don't over cook or salmon will be dry.

Serve the salmon skin-side up along with the potatoes and wasabi mayonnaise.  I served this with fresh pea sprouts, simply rinsed in cold water.

* Nori can be found in the Asian section of a well-stocked grocery store.

Enjoy!

Recipe adapted from Donna Hay Magazine

Roasted Delicata Squash with Pancetta and Sage

As shared from the kitchen of Once Upon a Plate
www.onceuponaplate1.com

1 large Delicata Squash
2 to 3 teaspoons or so of good Olive Oil
Kosher or Sea Salt
Freshly ground black pepper
3 or 4 cloves garlic, peeled and smashed
2 ounces very thinly sliced pancetta, cut into strips
6 to 8 fresh sage leaves

Tools you'll need:
Large, sharp knife
shallow rimmed baking pan (lined with parchment for easy clean-up)
spatula to flip the squash

Method:
Place rack in center position of oven and preheat oven to 425º(F)

• Wash the squash with water, dry and slice lengthwise from stem to blossom end. Scoop out seeds and membrane.  (Discard the seeds or do as I do and roast them~ they make a tasty snack)
• Slice squash into 1/2-inch slices crosswise (slices should look like half-moons)
• Place slices and smashed garlic on lined baking pan, drizzle with olive oil, sprinkle with salt and pepper.
• Toss the squash with your hands to distribute the olive oil over the squash and garlic. 
• Arrange squash slices flat on the pan. (You can crowd the slices together
but don't overlap.) You want the squash flesh resting on the pan so each slice roasts evenly. 
• Place pan in oven and bake 6 minutes, flip slices over. Bake additional 6 minutes.
• Sprinkle pancetta and sage leaves over the squash and return to oven and
roast for an additional 6 minutes or so, until the squash is tender when pierced with a knife tip and pancetta has begun to get crispy.
• Remove from oven and allow to cool a minute or two before serving.

Enjoy!

Recipe adapted from Siren Sea 

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Porcini Salt Minute Steaks with Rosti

As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
Adapted from Donna Hay

2 Servings
Ingredients:

For the Meat:
About 1/2 ounce dried porcini mushrooms (15 grams)
1 Tablespoon sea salt flakes
4 thin-cut sirloin steaks, or beef filet (about 3 ounces each)
olive oil (for brushing)
For the Rosti:
I large potato (Russet; starchy baking potato), about 13 to 14 ounces, peeled and grated
1 Tablespoon fresh rosemary leaves
Scant 2 ounces butter, melted
Sea Salt
Vegetable Oil for frying
In the bowl of a spice mill, small food processor or blender, combine porcini and sea salt flakes and pulverize until powdered. Set aside.
To make the Rosti:
Mix the grated potato, rosemary, butter and salt in a bowl, toss to combine.
Heat frying pan over medium-high heat, add a little oil and one-quarter of the potato mixture, spreading out to make a thin even pancake. Cook for 3 to 4 minutes each side or until crispy and browned. Repeat with remaining potato mixture, and hold on a rack placed over a baking pan in a warm oven.
To cook the meat:
Brush the steaks with oil and sprinkle with porcini salt. Heat a frying pan over high
heat; when hot, add steaks and cook for about 1 minute, or so, each side. Serve with the rosti and extra porcini salt on the side.

Enjoy!

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Summer Fruit Cake
As shared from the kitchen of Once Upon a Plate, by Mari
www.onceuponaplate1.com
(My notes are in italics)

Makes 1 single layer 9-inch cake
Ingredients:
6 tablespoons butter, room temperature
1 1/2 cups all purpose flour
1 1/2  teaspoons baking powder
1/2 teaspoon salt
scant 1 cup sugar*, put 2 tablespoons of this aside for topping
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
Fruit: Berries (blueberries, blackberries, raspberries). Pitted apricots, peaches, nectarines, plums, pears, cut into wedges or chunks. (I quartered the plums.) If using frozen berries, do not thaw. (The recipe did not indicate the exact amount of fruit to use, next time I'll probably add more plums as they shrunk as they baked, but it was still very good.)
Optional: 1/4 teaspoon lemon extract; I used almond extract instead.

*You may cut the sugar down to 3/4 cup if desired. I used Italian Plums.

Method: Preheat oven to 350ºF. Butter a 9-inch cake pan, coat with plain breadcrumbs or flour.

In a bowl whisk or stir together the flour, baking powder, salt. Set aside.

In a medium bowl, with a spatula, cream together the butter and all but 2 tablespoons of the sugar. Add the egg, milk, and vanilla (plus extract, if using.)  Note: I found it more effective to use a whisk to incorporate the butter with the rest of the ingredients.

Stir in the flour mixture with a spatula until smooth. Transfer batter to the
prepared pan. Cover the surface of the batter with fruit, pressing fruit slightly into the batter. Sprinkle with remaining sugar.

Note: I tossed the quartered plums with about a tablespoon of sugar mixed with 1/4 teaspoon cinnamon before pressing them into batter.

Bake for 10 minutes at 350º, then reduce to 325º and bake until golden
brown and firm to the touch. [Original recipe stated to bake for another 50 to 60 minutes ~ but my cake was done at approximately 35-40 minutes. Perhaps if you really use a lot of fruit you may need to bake longer.]

Cool in the pan for 15 minutes, then remove from pan and cool completely on a rack.  Enjoy!

Recipe posted on www.chowhound.chow.com by Sir Gawain, July 2005/Apparently an adaptation from a Martha Stewart recipe

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Baked Italian Chicken Breast Recipe ~ One baking pan!

Baked Italian Chicken Breasts
2 servings, but you can very easily multiply this dish to serve your needs.
As shared from the kitchen of Once Upon a Plate, by Mari
www.onceuponaplate1.com

This makes a great dish for entertaining. (Of course predicated on the number of roasting pans you can fit in your oven/ovens.)

The baking of this dish is done in two parts; first you partially roast the tomatoes, pancetta/bacon, oregano and garlic. Then, when they are partially roasted the chicken and olives are added to continue baking until the chicken is tender and cooked through.

Ingredients:
8 ounces tomatoes, halved (see my notes below)
4 ounces of a piece of flat pancetta, or slab bacon, coarsely chopped (see my notes below)
2 tablespoons fresh oregano leaves (or 2 teaspoons, dried)
8 cloves garlic (separate cloves, but no need to peel)
1 tablespoon olive oil
2 boneless, skinless chicken breasts (about 7 to 8 ounces each)
1/2 cup flavorful black olives (such as Kalamata)
cracked black pepper
basil leaves and finely grated parmesan for serving.

Method:
Preheat oven (center rack) to 400º(F)/200º(C)
Place the tomato, pancetta, oregano, garlic and oil in a baking pan, 
give ingredients a toss to coat with oil
Bake for 25 minutes*
Add chicken and olives to the dish, nestling them among the other ingredients, sprinkle with freshly ground pepper
Bake for 20 minutes* or until the chicken is tender
Plate up and top with basil and parmesan cheese.

My Notes:

The first time I made this I followed the original recipe which called for "cherry tomatoes", and I also added a few Roma tomatoes (halved) because I was short on the amount of cherry toms called for. (Unfortunately, the cherry tomatoes disintegrated and stuck to the bottom of the pan, and the Romas saved the dish.) 
After watching Donna Hay's video (the originator of this recipe) I realized what are considered "cherry tomatoes" in some countries are a bit larger than what we in the U.S. call cherry tomatoes. So the next time I made the recipe I used tomatoes that were just about golf ball size (halved them) and proceeded with the recipe, except that I reduced the initial roasting time to about 12 to 15 minutes (your oven may be different, so keep an eye on things) ~ the pancetta/bacon should be getting crispy and the tomatoes should be roasting, giving up their juices, and shriveling.)  Then I added the chicken and olives and continued baking for an additional 20-25 minutes until the chicken was tender.
The size/surface area of your baking pan will also make a difference in the cooking time required ~ larger pan = more surface area = less time in the oven. If your pan is crowded, you may need to add a few minutes cooking time for borth initial roasting, and a few minutes extra cooking time after you add the chicken. Just look for the tomatoes to be partially roasted and shrunken,  and pancetta/bacon beginning to cook.
I didn't have slab bacon or flat pancetta on hand so I used salt pork instead, it worked out wonderfully ~ Enjoy!
Recipe adapted from Donna Hay.  Thank you Donna Hay for another GREAT recipe!
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Cream of Vine Ripened Tomato Soup

• 2008, Barefoot Contessa Back to Basics by Ina Garten
• (5 to 6 Servings) 
• 
  
• Adapted and shared by Once Upon a Plate by Mari (www.onceuponaplate1.com)
• 
  
• Ingredients for Soup:
• 
  
• 2 tablespoons olive oil
• 1 1/2 cups chopped red onions (2 onions)
• 2 carrots, peeled and chopped
• 1 tablespoon minced garlic (3 cloves)
• 4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
• 1 1/2 teaspoons sugar
• 1 tablespoon tomato paste
• 1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish (I used 1/8 cup basil leaves, plus 4 sprigs of fresh thyme tied together with butchers' twine.)
• 3 cups chicken stock, preferably homemade (Stock would probably be better, but I used chicken broth from the carton)
• 1 tablespoon kosher salt
• freshly ground black pepper to taste; Ina suggests 2 teaspoons
• 3/4 cup heavy cream
• Garnishes:  Ina suggests Croutons (see my notes below)*

Method:

Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender. Discard thyme stems.

Add the cream to the soup and process it through a food mill into a bowl, discarding only pulp that's left. Reheat the soup over low heat just until hot and serve with garnish, see Notes.*

*Notes:  Ina suggests garnishing with croutons and juilenned basil leaves. 

Along with a shower of freshly ground black pepper, I have served this garnished two ways: 

1.) Fresh baby arugula leaves with crispy crumbled bacon. (Top photo)The bite of the arugula adds a nice contrast to the rich soup . . . and the bacon?  Ummm! 



2.) As shown above, with a Crouton (thinly sliced baguette slice, toasted/grilled) spread with spinach-basil pesto (In a food processor whir baby spinach leaves and a few basil leaves with a small clove of garlic and olive oil, plus salt and pepper to taste)

I hope you enjoy!

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Mushroom and Bacon Salad

Mushroom and Bacon Salad

(From the Kitchen of Once Upon a Plate, by Mari)

Serves 6 to 8, or more if side portion ~ and maybe fewer than 6 if a main, depending upon appetites!

1 pound mushrooms sliced (white or cremini)

3 green onions, thinly sliced including green portion (or substitute chives, or minced shallots)

1/3 cup olive oil (increase or reduce amount to your liking)

4 Tablespoons freshly squeezed lemon juice, or mild vinegar of your choice; (unseasoned rice vinegar, balsamic, sherry vinegar, etc.)

1/2 to 1 teaspoon salt (start out with 1/2, and add more if needed after tasting)

1 teaspoon Worcestershire sauce

Freshly ground black pepper to taste

1 teaspoon Dijon Mustard

1/2 to 1 teaspoon granulated sugar- to taste (Or other sweetener; brown sugar, honey, Splenda®, etc.)  Don't skip the sweetener, it is needed to mellow the vinaigrette.

10 to 12 slices bacon, cooked crisp and crumbled (or sliced crosswise into 1/4" strips, then fried)

Mushrooms and Onions: Slice mushrooms, place them along with the onions in a bowl large enough to toss with vinaigrette. 

Vinaigrette: In a small bowl or jar with lid combine all ingredients except mushrooms and crisp bacon. Whisk or shake until well blended. Pour over mushrooms and gently stir to moisten mushrooms.  

Mushrooms may marinate from 30 to 60 minutes at room temperature, stirring gently now and again, OR may be covered and refrigerated up to 24 hours before serving (stir gently a couple of times throughout  time in refrigerator.)

To serve: Spoon mushroom and onions over individual lettuce lined plates, sprinkle crisp bacon over top and drizzle with any marinade remaining in bowl. May also be served in a large glass salad bowl, arrange as described for individual servings (minus lettuce.)

Optional Additions 

To sprinkle as a finishing touch over plated mushrooms and onions:

Cubed cooked chicken or beef

Cooked shrimp

Sliced or crumbled hard cooked egg

Cubed or crumbled cheese of your choice (almost any type will work)

Diced ripe tomatoes, or cherry tomatoes

Finely diced red or green bell pepper

A few crushed pink peppercorns

Hope you enjoy! ~ Mari

www.onceuponaplate1.com

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Smothered Mushrooms ~ Healthy and Clean Eating

Smothered Mushrooms ~ Healthy and Clean Eating
As shared by Mari at Once Upon a Plate
www.onceuponaplate1.com
2 servings (easy to multiply servings as needed)
These make a delious first course, or a light entree ~ very low in calories and fat


Ingredients:
2 medium large/large portobello mushrooms
1/2 cup chunky salsa (your choice & low sodium if desired)
2 Tablespoons green onions, chopped or sliced) both white & green parts
1/2 cup low-fat mozzarella cheese, shredded
Optional Garnish: 2 Tablespoons sesame seeds, or thinly sliced green onion
Directions:
Preheat oven to 400˚F
Wipe mushrooms to remove any debris, remove stem (and gills if desired). Lightly mist (or lightly brush) shallow oven-safe baking dish with olive oil. Place mushrooms cap side down (gill side up), on prepared baking dish. Spoon salsa into each mushroom cap, dividing salsa evenly. Sprinkle chopped green onions and cheese over salsa. If desired sprinkle with sesame seeds.
Bake for 10 to 12 minutes. Add additional garnish of sliced green onion.
Serve hot.


Enjoy!
Recipe adapted from "Clean Eating" magazine




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Turkey Mini-Meatballs with Chipolte-Honey Glaze ~ Healthy!

Turkey Mini-Meatballs with Chipolte-Honey Glaze ~ Healthy!
As shared from the kitchen of Once Upon a Plate ~ by Mari
Makes 16 meatballs or about 34 mini-meatballs
8 Servings 
(2 large meatballs each = about 149 calories, 7 g fat/2 g sat fat, 17 g protein, 5 g. carb, 0 g fiber)
Meatballs:
1 1/2 pounds ground turkey
1/2 yellow onion, minced
2 garlic cloves, minced
1/2 teaspoon fine salt
1/4 teaspoon freshly ground pepper
For sauteeing ~ 1 Tablespoon olive oil
Preheat oven to 375˚F
Mix all ingredients, except oil, until combined, don't overmix. Form into 16 meatballs, (for mini-meatballs form into 1-inch balls)
Heat oil over medium-high heat in a large ovenproof skillet; add meatballs and cook until nicely browned on all sides (about 10-12 minutes--reduce time by a few minutes for mini-meatballs.)  When cooked transfer skillet to oven and bake 5 minutes.
Glaze:
1 to 2 Tablespoons chopped chipotle in adobo sauce
2 Tablespoons honey
While meatballs are in oven mix both ingredients together in a small bowl.
Remove skillet from oven and pour honey mix over meatballs; swirl pan to coat meatballs and cook briefly over medium heat to slightly reduce glaze, swirl pan again to coat each meatball.


Serve hot or warm. Enjoy!


Recipe adapted from "Everyday Food" magazine






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Korean Vegetable Pancakes (Pajeon)

Korean Vegetable Pancakes (Pajeon)
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
Yields 4 pancakes (8 to 9 inches in diameter)
Ingredients:
2 cups all-purpose flour
2 eggs, lightly beaten
1 tablespoon canola or other neutral oil
1 1/2 cups water (may need a little more)
5 scallions (green tops cut into 3-inch lengths, then julienned. White ends thinly sliced.
20 chive blades, thinly sliced (or 5 more scallions thinly sliced)
1 medium carrot, coarsely grated
1 small yellow or green summer squash, trimmed and julienned
Additional canola oil for frying the pancakes
For the dipping sauce (recipe is easily doubled):
4 tablespoons soy sauce
1 teaspoon sugar
1 tablespoon rice or white vinegar
1 teaspoon sesame oil
1 teaspoon hot pepper oil (or 1/4 teaspoon Asian hot sauce)
1 to 2 garlic cloves, finely minced
Mix all together in a small bowl and set aside while making the pancakes.
For the pancakes:
Place the flour in a medium bowl. In a small bowl mix the beaten eggs and  water. Add the egg/water mixture, along with the 1 tablespoon oil, blend thoroughly until a smooth batter is formed. Stir in the scallion greens, the sliced scallions, chives, carrots, and squash.
Heat the oil in a 8 to 9 inch nonstick skillet over medium-high heat. Ladle about 1/4 of the batter, spreading over bottom of pan to make an even disc. Reduce heat to medium and cook until bottom of pancake is browned (about 3 to 4 minutes), flip and cook the other side for another couple of minutes.  Repeat with the remaining batter. As you remove pancakes from the pan you may drain on paper towels if necessary, keep warm in warm oven until all are cooked. (Or you may allow them to cool and serve at room temperature.)  To serve cut each pancake (pizza style) into 6 to 8 wedges, serve with the bowl of dipping sauce.

Recipe adapted from Mark Bittman, New York Times


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