Favorite Spiced Frikkadels, Meatballs of the Rainbow Nation

I have made and eaten a lot of meatballs by now. You see, I wrote a book with over 100 meatball recipes, and that requires eating hundreds of meatballs. I have many favorites, and sometimes they change, but these Picnic Favorite Spiced Frikadelles from South Africa are always in the top 10. Why are they called that, because they are loaded with fragrant spices and because of the nice crust, seem to be the type of food which would travel well. Bring them for picnics, lunches or healthy snacks. No sauces necessary.

I do think that these are one of my favorite meatballs my entire Global Meatballs book. They have an ideal texture, first we encounter a distinct crispy crust fragrant with spices. These spices foretel even more spices inside. The interior is tender with a perfect ratio of breadcrumbs to meat. A mixture of ground beef and pork is used. I like a 2:1 beef:pork ratio, for texture, flavor and fat. Similar to a meatloaf and stuffing but mostly they are unique. 

In writing the book we wanted a representative group of meatball from around the globe. I ended up with recipes from over 40 countries and cultures. In doing the research some were easier to nail down than others. Denmark's national dish is a sort of meatball sandwich (Frikadeller Smorrebrod), lamb meatballs from Greece or Sweedish Meatballs are all well known emblematic dishes of their countries. 

Some parts of the world have huge traditions of meatballs, where it is impossible to pick an iconic one of the many. This may be due to the tradition and popularity of the meatball as a foodstuff, but I note this tends to happen in to areas of the world where diverse cultures have coexisted (often not so peacefully) for years. 

This overlay of cultures and usually results in cooks borrowing the best things from different traditions, food fusions and blurry lines. Regions like the Middle East, the Americas, and South Africa have rich traditions of meatballs with blurry lines of where they "came from" resulting in some of the most innovative and modern recipes. 

South Africa has an fascinating history, local tribes, tribes from further lands, spice traders, displaced people from India and East Africa, the Dutch and English colonists, and more, making up the people of this southern cape. Imagine all the different types of food they liked to eat. But I swear, all of them probably had some type of meatball tradition. 

In my research I found that the people of South Africa have as many favorite meatball recipes as there are cooks. I find this Spiced Frikkadel recipe emblematic of the Rainbow Nation, the taste, ingredients and and how it is made is made, is from everywhere and nowhere in particular. Could we go so far to call it a democratic meatball? There are European, African and and Indian elements in this one delicious food.  

You will find they are flexible at the table, I like them served alongside a big green salad. Or a rice pilaf, cous cous, potatoes, or a pile of cooked vegetables would support them well. Use leftovers in a sandwich the next day. They are equally good eaten hot or at room temperature.

(Note about temperature: The jury is still out about pork, the FDA recommends cooking ground pork to 160° and that what I put in my book. A lot of cooks say 145° is good, this is a hamburger cooked at Medium. I cook mine to 145°. You can Google it and make your choice. I take no responsibility for your overcooked, undercooked, or unnecessary fears of meat.)

Holler back if you try them and tell me what you love about them! I would like that.

Favorite Spiced Frikkadels
22 large meatballs, 5 servings

• 1 cup (115g) unseasoned bread crumbs
• 1/2 cup (115g) plain yogurt
• 1.5 (680g) ground beef and pork
• 1 egg
• 2 cloves garlic, minced
• 1/2 yellow onion, minced
• 1/3 cup chopped cilantro
• 1 teaspoon ground cumin 
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1.5 teaspoon salt
• 1 teaspoon black pepper
• 
  
• 1/2 cup chickpea flour
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 2+ tablespoons safflower or canola oil

Combine the breadcrumbs and yogurt in a bowl. Allow the mixture to rest for 5 minutes. Add the meat, egg, garlic, onion, cilantro, coriander, chili powder, salt and pepper to the bread crumbs. Using your hands incorporate all together. Add the meat and incorporate into the bread mixture.

In a shallow dish, mix together the chickpea flour, turmeric, paprika, and a pinch of salt. Set aside.

Preheat the oven to 350° (180°C) Line a baking tray with aluminum foil or parchment paper. Heat a frying pan on medium high with the safflower oil.

Wet hands will keep the meat from sticking. Form 2.5 inch (6 cm) balls in by rolling them in between your hands. Roll each in the chickpea flour, covering the surface. Place in the hot frying pan and cook the balls in batches. Shake the pan a few times, to brown the surface all over. Cook for 5 - 7 minutes, remove to the prepared baking tray. Repeat with remaining meatballs. 

Finish cooking the meatballs in the 350° oven, 10 -14 minutes should cook them through. A meat thermometer should read 160° for well done meat. (The jury is still out about pork, the FDA recommends cooking ground pork to 160°, a lot of people say 145°. I cook mine to 145°. You can Google it and make your choice.)

Perfect Baked Beans in a Slow Cooker

I know a few of you who got new slow cookers over the holidays and some of you at our Christmas table who wanted a copy of this recipe. These baked beans are for you. They are super easy to throw together last thing before going to bed and in the morning you will wake wondering what the amazing smell in your apartment is.

My family has always eaten baked beans on Christmas since my mother was a young girl. The story is, one year my grandfather decreed they should have a proper filling nutritious breakfast on Christmas, grilled steaks, baked beans and broiled English muffins with butter. For half a century or so. 

Last year was the fist year I succeeded in adding vegetables to the table! Now we include vegetable laden frittatas which make everyone from the gourmands to the vegetarians satisfied. 

Making your own baked beans costs just pennies and ingredients which are probably in your pantry. And unlike prepared or canned ones you will know just what's in them, no preservatives, no mystery. Just a little planning ahead.

This recipe is for 1 pound of beans. Easily doubled if you are feeding a crowd and your cooker can handle the size. 

Soak 1 pound of navy beans. They are the little white ones that look like this. This is the actual brand I used, just toss the "ham flavor packet" into the garbage, ok!

Instead of industrial "ham flavor" we can use real ham! Bacon, ham, or maybe you are like me and have chunks of leftover fatty ham rind in the freezer from Easter. 

Cook the pork product of your choice in a small skillet on medium low heat. Dice one yellow onion and add it to the ham in the pan. Cook this on medium low for about 10 minutes, stirring occasionally. Once the onion is softened and the ham is sizzling deglaze the pan with 3 tablespoons of whiskey. It will sizzle, cook off the whiskey. Set the ham and onion aside while the beans are arranged. 

Measure the water, molasses, brown sugar, tomato paste, salt and spices into the slow cooker. Stir to combine. Drain the beans of their soaking water.  Stir in the beans. Spoon the onion and fatty ham on top of the beans, don't stir this in, it will act as a layer to help the beans not dry out during cooking. 

Turn the cooker on high, go to bed, wake up 7 hours later to glorious smells. (If you have longer like 9 or 10 hours set the cooker to low. 

Stir 1 tablespoon of apple cider vinegar into the beans, this gives it a great bite. Taste them and add more salt or sugar as you desire, but they should be pretty perfect at this point! Serve hot. 

At Christmas we serve ours from a bean pot which is rhrumored to be my great great grandmothers. It might be true. 

Baked Beans in the Slow Cooker

• 1 lb dry navy beans. (Soaked)
• 1 yellow onion
• 4 strips bacon or equivelnt ham product
• 3 Tablespoons bourbon
• 3 cups water
• 1/2 can of tomato paste
• 2 teaspoons dry mustard
• 1/4 cup molasses
• 1 teaspoon smoked paprika
• 2-3 teaspoons salt
• 
  
• 1 tablespoon apple cider vinegar

(If you want to make these vegetarian, replace the bacon with coconut oil.)

The Brussels Sprouts Recipe Everyone Wants

I have had many requests for this recipe, from people who ate the brussels sprouts, ones who heard about it, and some who read by thanksgiving post.  December is here, and we all return to work, but know that the holiday season has really started, and wish we could make cookies and play with ribbon all day long. Or more to the point, as a British friend said yesterday, December is all about alcoholic fruit and booze and cake. I think she included cake on the list, the Brits would need something to absorb all the boozy fruit. (Note: upcoming post, I will figure out what British boozy fruit is.)

December is here and brussels sprouts are among the few things still in season. These are incredibly savory and briny. A welcome change to the palate. The dressing is incredibly different than our usual heavy holiday season flavors or spice and sweetness.

It went around and around out holiday table, so that is worth something. People were like, "please pass the brussels sprouts" and "where did those amazing brussels sprouts go?" and "oh YES! There are still some left!" (Read thanksgiving Part1 and Part2.)

Simple enough to make up part of an every day dinner. Be sure to make extra because you will want the leftovers!

Notes on anchovies: many people are scared of the poor little fish. (Like my husband, who thinks he doesn't like them, but when I put them in food and does not tell him, he loves it!) They are super salty and little mashed fish is...whatever they are delicious. If you don't like them much, buy the European type in a tube, it is a paste and so easy to work with in the kitchen. Unscrew the top, squeeze into a dressing, screw back on the top, and back into the fridge for very easy storage. Don't skip them, they really make this dish sing.


Savory Brussels Sprouts with Capers and Walnuts

ROASTING:
3 lbs brussels sprouts, quartered
1/4 cup olive oil
salt
1 cup walnuts

DRESSING:
2 garlic cloves
2 shallots
1/2 cup olive oil
1/8 cup red wine vinegar
1/8 cup cider vinegar
1 Tablespoon grainy mustard
2 Tablespoons honey
3 Tablespoons capers (rinsed if in salt)
1/2 - 1 Tablespoon anchovy paste (or one 2 oz tin, drained and minced)
salt and pepper

Preheat the oven to 425°. Quarter each brussels sprout into 4 wedges. Place on 2 baking sheets, toss with olive oil and salt. Roast in the oven for 20 to 40 minutes. (Sprouts and ovens vary so.) Stir or shake once midway. The sprouts should have some charred black spots and crispy bits. The insides will be tender. Remove from the oven and transfer into a large bowl.

Toast the walnuts, spread them in an oven proof pan, roast in the oven for  about 8 minutes. The walnuts will be a warm brown and smell toasty and fragrant.

Make the dressing. If you have a food processor, fit it with the chopping blade. Peel garlic and shallots, chop into bits in the food processor. (Or mince with a knife.) The entire dressing can be made in the food processor, or a mason jar with a tight fitting lid works very well. Add the vinegars, olive oil, mustard, honey, capers, pepper, and some or all of the anchovy paste. Blend or shake the dressing well. Taste the dressing on a brussels sprout, add additional salt only if needed.

Pour the dressing over the still warm brussels sprouts (they absorb more flavor this way.) Serve warm or at room temperature.  Keeps for 4 days in the fridge.

*Adapted from Food and Wine, Brussels Sprouts with Walnuts, Capers and Anchovies (2011).

Thanksgiving turkey

The turkey was slaughtered only Saturday. If you look in this picture, at the dark clump of pine trees on the right, just through there is where it happened. My aunt and uncle make turkey raising a yearly project, which in turn comes along with a turkey slaughter, which I choose not to attend. It involves rubber boots, feathers, death, and the freezing cold. No thanks. 

Due to this, and lots of love, we have a 41 pound bird. Yes, 41. Much of the hours between Saturday afternoon and Thursday morning were spent with turkey-anxiety. It induces nervous laughter and a number of arguments. Measurements were taken of the oven, the bird, all the pans we owned. 

None of these pans was large enough, so an awesome chef friend of mine pulled through with a deep rondo pan, which fits the bird with parts hanging off the sides. There a 1/2 inch of clearance above the turkey. And we dispensed with the oven rack all together, sacrificing a cookie rack to its probable demise at the bottom of the oven, holding up what is probably 50 pounds. Yes, we stuffed it. My aunt, who is well experienced in this area of giant birds said cook it at 350' for 7 (seven!) hours, and yes, stuff it. 

The event looks so far like an advertisement for Renolds Wrap. There is a foil "funnel pan liner" to catch juices from the parts hanging off the sides. There are foil "mittens" and a foil "breastplate" because at 7 hours...at 350...hoping that breast meat stays juicy. 

It was brushed with melted butter. And if you would like to investigate the proper posture for putting a turkey into an oven, go to my twitter (@adiadi9) and check out the picture. Mostly pretend you are at the gym doing the most straight backed squat, also holding 50lb in front of you. It is impressive. And get ready to do it again when it is sizzling hot.

Wish us luck.

  

To be continued...Part 2.

Pumpkin Paleo Pancakes with Cranberries and Apples

Ok, so I have been on hiatus from writing for a week or two. Life got busy and between running from jobs to projects, getting to the gym and back, and lets be honest- Netflix, the blogging lost out. I have been cooking a lot, things like soups which turn out well, but I took no photos of the process because...its just a soup and I was hungry. So I am back, and here is a weekend pancake recipe to kick off the Thanksgiving week with ingredients like cranberries, pumpkin and spices. Happy weekend before thanksgiving, which means menu planning and planning all the planning ahead we can do. Like, what day should I make my pie crust? As of now, still undecided. 

It is paleo, and thus low sugar. Wanting more sweetness in the pancakes, but not having any sort of sweet juice in the house I used an unusual technique of soaking dried fruit to extract some of the sugary flavors. Prunes, figs, or dates work well as they have a high sugar content. I used prunes here. So take about a 1/4 cup of dried fruit (9 prunes) cover with boiling water, let steep for 5-10 minutes, while you whip together the rest of the pancakes. You will want 1/4 cup of this fruit juice to put into the pancakes, the now soft dried fruit can be eaten or used on oatmeal tomorrow, or chopped up and put into quickbread, stuffing, or whatever!

So grab a can of pumpkin, some coconut oil, eggs, and your favorite "milk" product and lets go. Melt your coconut oil, I throw the jar into the microwave for 30 seconds and that does the trick. Whisk the eggs, pumpkin, "milk", and oil together.

Measure the arrowroot and almond meal into a bowl, break up any lumps before adding it into the wet ingredients. Add the spices and other dry ingredients into the pumpkin mixture. (spices from top, clockwise are: cinnamon, allspice, ginger, nutmeg and clove.)

Then add anything we missed, like maple syrup, prune juice, vanilla and apple cider vinegar. The batter is thick and custard-like.

Fresh cranberries are easily run over with a knife for chunks and bits which cook quickly in the batter. I always have some fresh cranberries in my freezer, which can easily be sliced up while still frozen. Stir the beautiful red berries into the batter and away we go.

I find success in a medium low heat, number 3 on my stove. And in my cast iron griddle pan which takes up two burners. I use coconut oil to grease the pan, since there is already coconut oil in the pancakes themselves. And because it is tasty and makes pancakes brown nicely. (Yes, butter is awesome too, I'll leave this choice up to you.)

Pour batter onto the griddle in 2"-3" rounds. If it does not flow easily, add more "milk". Cook slowly, bubbles will appear across the surface of the pancake when it is ready to flip. These can be delicate and my favorite tool is a fish spatula, it has an angled tip and is very thin, so it slides right under the pancakes. 

Once flipped over, they PUFF up, and when the pancakes reaches a puffy stage which is at the maximum puffyness and just before it begins to deflate...this is when it is done. Remove the pancakes from the griddle and begin to pile them up. Pour, cook, flip, cook, pile up. Repeat until done. 

Call everyone to the table and serve pancakes with maple syrup and cut apples.  

Pumpkin Paleo Pancakes with Cranberries and Apples

Serves 3-4

Wet ingredients: 
4 eggs
1 can pumpkin
2.5 T coconut oil
1 tablespoon maple syrup (or 1 packet stevia)
1 t vanilla
1/3 cup fig juice (something sweet)
1/2 cup hemp or almond milk (more as needed)
1 tsp apple cider vinegar

Dry ingredients:
1/2 cup arrowroot flour (or potato starch)
1 cup almond meal (or quinoa flour)
1/2 t baking soda
1/2 tsp baking powder
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon clove
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 t salt

Fruit:
1/2 cup of fresh cranberries
Sliced apple for serving
maple syrup for serving


Enjoy! ;)

Parsnip, Mushroom and Sage Soup, vegetarian and dairy-free

Parsnips, mushroom, celery, onion and sage. I never have a recipe for vegetable soup, it always comes together magically, a little of this and a little of that. I share this parsnip soup more for the idea then the exactness of anything. There is no great story here, just some chilly evenings and this one reminded me how much I love eating soup. I find it satisfying, and comforting. Soup is a good meal for when you are eating alone, with our schedules that is most meals of the week. It uses hardly any dishes that need to be washed, there are lots of leftovers!  

I decided to puree this soup from the get go. So, it does not matter what the veggies look like when you chop them. Except, this is an important thought, celery. Celery doesn't puree up very well, the stringy parts always stay stringy. So if you cut the celery thin to begin with, the strings disappear!

Put all the veggies into the soup pan with olive oil. Heat, until everybody is sizzling nice and hot. Then pour in a good dose of white wine. Give this time to cook off, leaving just the flavor behind. 

Add water to cover the veggies by an inch or so. You can always add more. Simmer your soup for about 30 minutes, it will be ready when the parsnips (the hardest vegetable in there) are soft and can be shushed with the back of a spoon.

This is a job for an immersion blender if you are ok with a "country style" puree, meaning with some variety of texture still there. For a super smooth soup, send batches of it through a traditional blender for the best texture. If you are trying to impress somebody, you can send it through a strainer, a la French. 

Serve hot in soup bowls, with something crunchy on top. I like to toast pepitas in a small frying pan with a tiny bit of oil and salt. They sizzle like crazy when spooned onto the soup, and make a nice crunch. 

• Parsnip Vegetable Soup
• 
  
• 1 head celery
• 2 pounds parsnips 
• 1 red onion
• 8 oz sliced brown mushrooms
• 5 leaves of sage (or 2 teaspoons powdered)
• salt and pepper

Make soup, as directed above. Puree before serving. Keeps for 1 week in the fridge. 

Pumpkin spice has gone too far! And a real autumn treat, Apple and Maple Paleo Crisp

Fall has arrived in all seriousness, My fridge is currently home  to 5 varieties of apples. The mornings are chilly and chai sounds like a good idea again. I ate a cider doughnut, technically 3. Its official. 

If I was still not sure, say I had awakened from a lengthy Rip Van winkle sleep, I would know it was fall by the endless ads for "pumpkin spice" Or I may be confused about this "pumpkin spice" which has nothing to do with pumpkins. And everything to do with artificial flavored spice syrup.

I don't go in for this "pumpkin spice" flavor which the marketers seem to think can sell more of anything. ...Pumpkin spice is back! Pumpkin spice latte... pumpkin spice pringles... pumpkin spice coffee... marshmallows...vodka....I think I saw a pumpkin spice iPhone. Its gone too far. 

We all know by now that except for in the case of pumpkin beer, most of these things contain no pumpkin, which in real life tastes like squash. The flavor blend is a synthetic approximation of spices. If you dont believe me lookey here.

Nobody understands the pumpkin spice scented maxi pads. Im hoping those are a good internet photoshop joke, but it could not be confirmed one way or another. I think it makes a point.

This is all to say, I made an apple crisp last night, and  I used some spices. No way am I calling it a pumpkin spice apple crisp, its just spices! I hope next fall, the pumpkin trend blows over, they have ruined one of our comforts of fall, taking all the soul out of it.  

It may be a homely looking apple crisp, perhaps because it is paleo. It is certainly delicious. With allspice and nutmeg, omitting the ubiquitous cinnamon makes the dessert less than predictable. 

I left it on the counter to cool. When I had returned from dinner with a girlfriend, my husband looked at me, and said "I ate a little bit of that apple thing, its so good, too bad its not paleo." I reassured him that it was indeed. And I went to have a bite myself,  finding he had eaten about half of it. Ha, a little bit. Thankfully I took photos before. 

The sliced almonds approximate the texture of oatmeal in a typical crisp. Which is why he was fooled. 

Apple and Maple Paleo Crisp

Apples to fill a pie pan. (Mackintosh is good) peeled and chopped off the core.

Juice from 1/4 of a lemon

2.5 ounces sliced almonds

3 ounces sunflower seeds (unsalted)

pinch salt

3 Tablespoons (1 ounce) coconut oil

3 Tablespoons (3 3/4 ounces) maple syrup

1 teaspoon vanilla

1/4 teaspoon nutmeg

1/8 teaspoon allspice

Preheat oven to 350°. 

Peel and slice apples, place directly into the pan. Sprinkle lemon juice on top of the apples.

Mix together the sunflower seeds, almonds, salt. Work the coconut oil into the mixture so all combined. Add the maple syrup, allspice and nutmeg.

(This is what real nutmeg looks like, you can grate it on a microplane directly into your baking, its the best!) 

Give the crisp topping a good mix up. Dump it on top of the apples without any fanfare. There is no way this will ever look chic, so don't waste your time. This is a homely and delicious crisp, loved for what is on the inside, thats what counts.

Bake for 20 - 30 minutes. Spin midway to promote even toasting of the topping. The apples should have softened, with some bubbling at the edges, the topping will be toasty golden brown. Try not to burn this one, burnt nuts taste icky.