Saturday, December 9, 2017

Saturday Recipe

These look like the kind of thing I probably couldn't stop eating. They also recommend  Jimmy Dean sausage meat. I have never seen that in Canada, could get it in the States and to me it was the nearest thing to English sausage meat that I had ever found.

Sausage Balls

These homemade sausage balls are a healthy riff on the original—we add riced cauliflower for moisture and a veggie boost, whole-wheat flour stands in for prepared biscuit mix, and sharp Cheddar adds flavor. Serve these sausage balls for brunch, as an appetizer, or mix them with your favorite
marinara for dinner

½ lb bulk pork sausage, broken up into pieces
2 cups cauliflower rice (see Tip)
1 cup white whole-wheat flour
1 ¼ cups shredded sharp Cheddar cheese 
1/4 cup finely chopped fresh parsley

Preheat oven to 350°F. Coat a large rimmed baking sheet with cooking spray. Combine sausage, cauliflower, flour and cheese in a large bowl; stir until just combined (do not overmix). Form into 36 balls (a generous tablespoon each) and place on the prepared baking sheet. Bake the balls until an instant-read thermometer inserted in the center registers 165°F, about 25 minutes.

Tips
To make your own cauliflower rice, pulse ½ pound cauliflower florets in a food processor until chopped into rice-size pieces.

To make ahead: Freeze baked, cooled balls in a single layer on a baking sheet, then transfer to an airtight container. Freeze for up to 3 months. Reheat from frozen in a 350°F oven for about 25 minutes.

Author: Carolyn Casner
Source: Eating Well

Have a great day
 

Thursday, December 7, 2017

Hurrah Hooray, Bowling, Library,

Woo hoo, hurrah, hip hip hooray, it's open. Our balcony door of course. I checked it out, it was in July they first shut our balcony door which makes it approximately 5 months not being able to get out there. Dunno if we will bother to put the furniture back out until the spring though. After all, we had snow today. Actually I didn't think we would be "released" today because of the snow.

We went bowling as usual of course, I couldn't get going at all today. Hope things change for Monday, I was pretty poor today I can tell you. Matt beat me once, I beat him once and the last one we tied. Unusual.

On the way home had a few errands to run including the library and picking up the last book in the Soldier Son Trilogy. Discovered I had lost my library card but they let me have the book and I promised to have all my info next time. However, once I got home, checked another jacket and it was there so problem solved. So I have a Daniel Silva book I just started and then the last of the trilogy to finish. I noticed the 3D printer wasn't working today, hadn't quite registered that it was working when I saw it before. Gotta figure out when I could use it and what I could use it for.

You would have to be careful of the Mascarpone here. Most of the cheese available has various preservative chemicals in it which adds sweetness to the cheese. However, if you get the real, genuine Italian Mascarpone, it is unadulterated.

Fontina and Mascarpone Baked Pasta

The nutty flavor of fontina and creaminess of mascarpone create a delicious updated version of mac
and cheese

1 lb uncooked penne
1/4 cup all-purpose flour (about 1 ounce)
3 cups fat-free milk
2 cups (8 ounces) shredded fontina cheese
1/4 cup (2 ounces) mascarpone cheese
3/4 tsp salt
1/4 tsp freshly ground black pepper
Cooking spray
3 (1-ounce) slices white bread
1 Tbs butter
1 small garlic clove, minced
1 1/2 Tbs chopped fresh parsley

1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

2. Preheat oven to 350°F

3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a large saucepan over medium heat, stirring with a whisk. Cook 10 minutes or until thick, stirring constantly with a whisk. Remove from heat; add cheeses, stirring with a whisk until smooth. Stir in salt and black pepper. Add cooked pasta, stirring to coat. Spoon pasta mixture into a 13 x 9-inch baking dish coated with cooking spray.

4. Tear bread into several pieces. Place bread in a food processor; process until fine crumbs measure 1 1/2 cups.

5. Melt butter in a small skillet over medium heat. Add garlic; cook 30 seconds. Remove from heat. Stir in breadcrumbs until well combined. Sprinkle breadcrumb mixture evenly over pasta mixture. Bake at 350° for 25 minutes or until bubbly. Sprinkle with parsley.

Servings: 8

Source: MyRecipes

Have a great day
 

Phew

I cooked - Leftover Chicken and Ham for the freezer and Cherry Tomato vinaigrette - my back and legs hurt. Then I went to exercise class after lunch. Still hurting. Then we went bowling for a couple of games ( I had one 200 game) hurting more. Came home and cooked supper Chicken, Broccoli and Rice Bowl. We ate and then I collapsed and went fast asleep. I had taken some pain pills too. For me, this was a lot of work/effort, whatever you want to call it.

I started watching the TV at Jeopardy ( Matt watched a couple of programmes before that) and then went on to PBS and watched an interesting documentary on Scott Kelly who has just spent a year in space, and his identical twin brother who stayed on earth. Scott is being tested for practically everything they can think of and compared with his brother. They are endeavouring to discover  how people will fare on longer space journeys. For instance they figure a trip to Mars would take about 3 years including about a year there. I hadn't realised that the body would be subjected to lots of radiation which would shorten the lives of such astronauts. They are talking about the possibility of genetically modifying foetuses so that they will be able to stand up to such radiation in the future.

Following that Nova was all about Memory and brains and how we store memories. Yet another programme which shows the likelihood of being able to modify brains suffering from Alzheimer's. Fascinating stuff.

Now I want to go crawl into my bed so, sorry, no recipe. Tired again.

Have a great day