Category: Food

Updated Meatball recipe

I made meatballs again, but added more veggies and spices, so here it is.

Like before, the easy way is to use a food processor (that’s what I did), but you can chop the veggies up yourself too. You can see above they’re just diced. I upped the amount of red and black pepper and they’re a bit spicy. If you don’t like pepper, reduce it back to 1/4 teaspoon each.

Silver’s Eat Alone Meatballs

1 lb ground turkey
1 lbs ground beef
1 cup-ish bread crumbs (about two slices of bread)
2 eggs
1 small onion, diced
4 or so cloves of garlic, minced
1/2 cup-ish carrot, diced or shredded
1 green pepper, diced
1/2 cup parmesan cheese
1 tsp salt
1/3 tsp black pepper
1/3 tsp red pepper
2tsp oregano
2 tsp basil
2 tsp parsley

Mix and form into 2 inch balls. It was a pretty wet mixture and I should’ve squished some of them more than I did, but they all turned out fine.

Cook at 400 degrees for 20 minutes. I lined the pan with foil and just put them straight onto that and there was no problem.

Let cool and freeze.

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Food is Hard: WAFFLES

These are the best waffles you’ll ever eat*

* your mileage may vary, no guarantee implied. But they are really REALLY good

Cue up Waffle King by Weird Al

I got the original form of the recipe from The Woman’s Companion Cook Book, then one night I didn’t realize we were low on eggs. But I knew you could substitute apple sauce, which we had. And they were AMAZING. So that’s the recipe you’re getting here.

delicious, delicious waffles

Yes, you can also make them into pancakes, but waffles are better.

Makes about 12 waffles or a shit load of pancakes

Ingredients:

Dry:

  • 4 cups all purpose flour
  • 6 tablespoons granulate sugar
  • 3 teaspoons baking powder
  • 2 teaspoons salt
  • 3 teaspoons cinnamon

Wet:

  • 3 cups milk
  • 3 eggs
  • 3/4 of a cup of unsweetened applesauce
  • 1 cup Canola oil (or similar neutral tasting oil)

Mix all the dry ingredients well, then add the wet ingredients. The batter will be a bit lumpy. Make into waffles (or pancakes, if you’re a heathen)

They’re so good you don’t even need to add any topping (I prefer brown sugar)

You can freeze these. Just put a bunch of them into a large ziploc, no paper between them necessary. Heat in the toaster. I have no idea how long they last, because I always eat them within a week.

They’re not super filling, so eat with something else (some juice and a handful of nuts would probably make a pretty good breakfast. I usually have one waffle and then some cereal and berries)

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Food is Hard: Books & Tips

If you’re like me and deciding what to eat is HARD and making anything that’s more than two steps is SUPER HARD, then this is for you.

Tips:

Make things you can freeze (I’ll be posting some recipes soon). A lot of things can be frozen if you think you can’t finish all of it before it spoils. Can’t finish that loaf of bread? Divide it into bits you can finish in a week, wrap it up in plastic, and chuck it in the freezer. Defrost in the fridge later.

Convenience foods are your friends. Whether that’s a frozen meal, pre-cut veggies, canned chicken – that’s all stuff that makes getting food into you easier & that’s all that matters.

If you can afford to and you have the space, canned foods are great. Canned chicken or tuna, some frozen veggies, and some bread, rice, or pasta is a good meal.

Make a list of foods you like that are easy and keep it on the fridge so when you can’t think of stuff, you can look at the list. Mine would include miso soup, peanut butter & crackers, bread & cheese, and rice & veggies.

Two books I like:

Cooking is Terrible: This isn’t recipes so much as ideas. But they’re good ideas.

Just Bento: She just came out with a second one, but I haven’t read it yet. It’s full of recipes that are yummy, many of which you can freeze. Browse through the website for lots of recipes too. Most of them are Japanese inspired. Warning: there is some talk of “health” and calories. I ignore all of it because I’m more concerned with getting food into me, but you may not be able to.

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Burdock tsukemono

I made this from stuff I grew… 

Beige strips of burdock root smothered in sesame seeds, vinegar, and soy sauce.

I’ve eaten most of it.  It’s Japanese style pickles, made from burdock root and sesame seeds. And it’s delicious.

I have more pickling in miso right now.

This is half of the burdock I harvested on Saturday. I have one more I’m letting grow more because it was stunted by the other two stealing all the sun. 


This is an older picture. The burdock is in the blue things (because the root gets 12-16′ long with this variety – and other varieties get longer). Even with that they ended up below the level of the garden bed. At the end the leaves were bigger than my head (they got composted).

Also in this bed is cucumber, Mexican mint (tagetes lucida – a type of marigold), turnips, and round carrots. The carrots and turnips are gone now and there’s some flowers added. 

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