Sweet and Sour Turkey Meatballs

I suppose it is safe to say that I only post favorites on this blog.  So, yes... this is another favorite.  It involves a bit more chopping prep than I prefer, but that is when I usually give up the perfectly diced squares and pull out the trusty old food processor.

First chop up your veggies.  

Heat your oil in a large skillet.  Add the veggies and cook them until the onion is softened.  If you didn't notice, I decided to add zucchini at the last moment.  It is my favorite veggie and I always have it on hand.  Plus, you use about half of one later on in the recipe.  You'll see.

Once your veggies have a good start, mix in the broth, tomato sauce, brown sugar, white vinegar, pineapple with juice, and ketchup (yes, ketchup.)  The recipe calls for crushed pineapple.  I used chunk pineapple this time around and I actually liked it a lot better.  So, you can use either.

While your veggies are simmering, soak the bread in the milk until it is absorbed.  Mix the ground turkey, shredded zucchini (I told you it was coming), egg, salt, black pepper, and garlic powder.

You will probably have to get your hands dirty in this one.  I know, gross.

I shape the meatballs as I drop them in, and they are not even close to perfect circles.  They taste just as good in dollop shape though, I promise.

Cook them for 7-8 minutes on each side.

In the recipe below it calls for instant rice.  I serve this over rice, but I never use the instant rice because I don't like the way it tastes.  So, you can do either.  I just use rice that I have cooked separately.

Sweet and Sour Turkey Meatballs

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 large carrots, chopped
• 1 (14.5 ounce) can chicken broth
• 1 (15 ounce) can tomato sauce
• 1/4 cup packed brown sugar
• 1/4 cup distilled white vinegar
• 1 (8 ounce) can crushed pineapple with juice
• 1/4 cup ketchup
• 1 slice white bread
• 2 tablespoons milk
• 3/4 pound ground turkey
• 1/2 zucchini, shredded
• 1 egg, beaten
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 2 cups instant rice*

Heat oil in a large skillet.  Add onion, green pepper, and carrot (zucchini if you want).  Cover for 5 minutes, until onion is softened.  

Stir in broth, tomato sauce, brown sugar, white vinegar, pineapple with juice, and ketchup.  

Simmer for 10 minutes, or until the veggies are tender.

While your veggies are simmering, soak the bread in the milk until it is absorbed.  Mix the ground turkey, shredded zucchini, egg, salt, black pepper, and garlic powder.  Shape into about 12 meatballs (about 2 Tbs each).

Drop the meatballs into the simmering sauce.  Cook 15 minutes, or until cooked through.  Turn over half way through cooking.

Remove skillet from heat.

*Optional - stir in rice. Cover and let stand 5 minutes.  Fluff rice with fork before serving.

No Sugar Added Strawberry Freezer Jam

We love homemade preserves at our house.  It's even better if you can put it on the shelf in the pantry for a few months or a year, but there's also the appeal of quick-and-easy-but-still-homemade.  I don't really have to explain that, do I?

I made strawberry, but you can really do it with just about any fruit.  Just read the instructions on the handy paper tucked inside your fruit pectin!  

One last word--I am demonstrating the "no sugar" version of freezer jam, and if you choose to try it, make sure you get the "no sugar needed fruit pectin."  Okay?  good.

Obviously, start by thoroughly washing your fruit.

Cut off the stems, leaves and bad spots.  Then you'll place it in a large bowl or food processor.  The recipe on the cool little insert will tell you not to process the berries like this, but rather to mash it with a potato masher.  Do what you want; I've done both, and I like the uniform sizes of chunks I get this way.

If you're doing the food processor method, just pulse it a few times until your fruit is chunky, like a chunky salsa.  Jam has fruit chunks.  If you want jelly, make jelly--it only uses the juice.

When using no-sugar-needed pectin, you typically prepare the jam with fruit juice to help offset the sourness of the berries.  I'm using apple, but you can also use white grape, which would be sweeter.  Either way, combine the juice and the pectin in a large pot.

Bring it to a full, rolling boil.  Boil one minute.

Remove from heat and stir in crushed berries.  At this point, you can also add in a little sugar if you feel like it.  Finally, a little (1 T or so) butter will cut down on the frothiness, but I don't mind it, so I don't add it.

Divide it into freezer-safe containers and refrigerate for the first 24 hours, then freeze for up to 1 year.


No Sugar Added Strawberry Freezer Jam


1 box no-sugar pectin
1 3/4 cups unsweetened juice
3 cups crushed strawberries (about 3 lbs)


Wash, stem and crush strawberries.  Combine pectin and juice in large pot.  Bring to rolling boil; boil one minute.  Remove from heat.  Stir in strawberries.  Divide into freezer safe containers.  Refrigerate 24 hours, then freeze up to 1 year.

Simple Pie Crust How-To

I started out calling this "easy" pie crust, but no pie crust is ever easy.  It's easier than other recipes, which I will tell you about momentarily.  In the meantime, this is a great recipe to learn from, if you're going to try making your first pie ever.  You can thank me for my honesty later!

There are lots of different ways you can make pie crust, and I do not profess to know all of them.  However, in my repertoire of pie-baking, there are two ways:  simple and complicated.  I use the simple for every-day use:  "dinner" pies (like chicken pot pie) and "weekday" pies (as in, not on a holiday).  My honey LOVES pie, and so I like to surprise him sometimes with something a little special for no particular reason except that I love him.  

You can complicate the recipe by adding extra goodies:  tenderizers like eggs and vinegar, or great flavor with butter.  Or use pastry flour for an extra-special touch.  Adding these things makes it harder to work with, but the finished product really melts in your mouth.  That's why I save it for special occasions. :)

During the week, of course, I have little hands constantly helping, so I don't have time or patience to work with a finicky crust.  In my book, that's the main difference:  these more simple recipes are more forgiving, whereas the more complicated recipes, while not much more complicated in execution, require a little more TLC.  Make sense?

SO.  I give you simplicity in a pie crust.  It's very forgiving and user-friendly.  And I promise, it makes a wonderful pie.  Tender and flaky and everything you want a pie crust to be.

First, mix your dry ingredients (in this case just flour and salt) in a medium mixing bowl.

Then "cut" in the shortening.  (I wanted to show you this super-awesome measuring plunger--it's not necessary, but it's SO helpful with sticky things like shortening and peanut butter.)  When you cut in a fat, you can do it with a pastry blender, or with two knives crossing each other.  You can also just use a fork and mix it all in until the dough looks crumbly.  Or your hands work too!  At this stage, you can't really damage the flakiness too much.

No matter what you do, the dough should end up like this:

Lastly, you drizzle in some cold water.  With this recipe it doesn't have to be perfectly chilled and out of the fridge; just make your tap run cold.  The amount of water will vary depending on the day, but you just want enough to hold the dough together.

This is how it will look.  Don't stir it too much!  This is the stage where too much stirring makes it tough.  Just toss it around with a fork until it starts to hold together.  It will still be a little crumbly, but if you press it together, it should mostly hold a shape.

Divide it into equal portions.  I doubled the recipe, so I got 4 crusts, which is good for two double-crusted pies (one pictured above) or four single-crusted pies.

This crust is forgiving enough that you can roll it out on a lightly floured surface.  I didn't picture this (sorry) but you'll want to lightly flour, form the dough into a nice ball, then press flat into a disk before beginning to roll so it starts out pretty circular.  Then don't stress about perfection; just let it be what it is.  Part of the beauty of pies is what a rustic kind of dessert they are!

Another word about rolling out.  Resist the urge to re-do anything.  Once you start rolling, you're creating gluten, and you'll make it tough and chewy if you do it too much.  Just gently form that disk and roll it out--then leave it alone!  Roll it out just larger than the top of your pie plate.

The easiest way I've found to put the crust in the dish is to fold it in quarters like so.  You'll have to be gentle so it doesn't tear too much, but if it gets a little stuck or you rip a hole don't fret.  When you press it into the pie plate all of your problems will be solved.

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Pick up the quarter-folded dough and place the folded corner in the center of the pie plate.

Unfold to half-folded...

...then all the way open.  Don't worry about wrinkles and imperfections!  

Just gently use your fingers to press into the corners of the pie plate and repair those tears.  You can even tear off excess from the top and put it in a hole if you have one.

If you're doing a single-crusted pie, you'll finish off the edges now.  This one I made very rough and rustic, for a simple pudding pie.  

The finished result looks like this after it's baked.  (at 400, for about 6-8 minutes)  This kind of prebaked, single-crusted pie is great for pudding, custard, ice cream and other no-bake pies.  Alternatively, you can leave it unbaked and fill it with fillings like pecan, derby, or molasses pies.  And quiche!  Also, you can do the typical fruit pies in an unbaked single-crust and top them with streusel!  Lots of fun with a single-crusted pie. 

If you want it to be a little prettier, (and with a double crust) finish it off by topping the pie with another disk rolled out into a circle, again folding in quarters and bringing carefully to the pie.  Obviously now the crust is on top of your filling!  To make it just gorgeous, trim the edges of the crust by running a knife around the edges of the pie plate. 

Then flute the edges.  You just pinch the edge of the dough with one hand...

...and use the other hand to hold your previous artwork in place.  The thumb on this second hand is actually the most important tool.  Sorry, one-handed photography.

Once you've fluted around the whole pie, (you can also just press around the edges with a fork, or do lots of other prettier things if you know how) cut air vents.  The slits aren't just for looks--it's to let the steam out so you don't get big ugly bubbles.

At this point, you can cover and refrigerate for a day or two, or put in the freezer for a couple months!  If you're going to freeze it, don't forget to wrap it in foil so it doesn't get freezer burn.  If you choose to do one of these options, you can place the cold pie right in a preheated oven.  Super easy and awesome.

Otherwise, just bake the pie at 400 for 30 to 45 minutes, or until edges are golden brown and filling is cooked.  If your filling needs a lot of baking time, you can cover the edges of the pie with foil so they don't burn.

Simple Pie Crust


2 cups flour (can use whole wheat)
1 tsp salt
2/3 cup shortening
2 to 4 T cold water


Combine dry ingredients in medium mixing bowl.  Cut in shortening.  Sprinkle in water and mix gently until dough just holds together--adding more or less water to achieve desired consistency.  Divide into two crusts and roll out on lightly floured surface.  Use for one double-crusted or two single-crusted pies.  If you need a pre-baked single-crust, bake at 400 for 6-8 minutes.  Otherwise, bake finished pie at 400 for 30 to 45 minutes, or until edges are golden and filling is finished cooking.

White Sauce Basics

As I am looking at the recipes I plan to post in the near future, I realize that a number of them include a white sauce.  I thought I would give a little intro to white sauces here so you would know what I was referring to when I say thin, medium, or thick white sauce.

A white sauce is a sauce made with butter, flour (white), and milk, cream, or some kind of stock.  It serves as the base to many different sauces including many pasta sauces (I am a pasta addict, I'll admit it right here in the open).

OK, so a white sauce is really pretty basic.  Below is a chart that shows the proportions.

Thin	Medium	Thick
1 Tbs butter 1 Tbs flour 1/4 tsp salt(optional) 1 cup milk	2 Tbs butter 2 Tbs flour 1/2 tsp salt(optional) 1 cup milk	3 Tbs butter 3 Tbs flour 1/2 tsp salt(optional) 1 cup milk

One thing to keep in mind is that there should always be an equal amount of butter and flour.

Step 1:  Heat the butter until it just starts to foam.

Step 2: Add the desired amount of flour and salt.

Step 3: Mix it together until it is a smooth paste and the flour has just begun to turn golden.  This paste of flour and butter is called a rue.

Step 4: Stirring constantly, slowly add COLD milk.  The cold milk makes it so that there are no flour clumps in the sauce.

Step 5: Continue to stir until thickened.

Step 6: Immediately remove from heat and set aside for use in your recipe.

I hope you find this helpful!

Chicken Rolls

Here's another application for potato dough.  The first time I had this, one of my roommates in college made it, and I was amazed by how wonderful it tasted.  Surely, I thought, it was a lot of effort and took a long time to make.  Thank goodness I was pleasantly surprised.  Cooking is really so simple once you learn a few basics.

Most recipes you find for these use refrigerated crescent rolls, but I just love the idea of knowing all the ingredients in the dough I'm using.  And I like to think it's a little better for my family.  Plus, it really does taste better!

Cube 1/2 pound raw chicken and cook in a skillet with some oil, salt, pepper and garlic.

Fry it until it's cooked all the way through, then stir in some chopped onion.

Add in some extra vegetables if you want--spinach and broccoli work well.

When the onions and other veggies are tender, mix in cubed cream cheese...

...and a couple tablespoons of milk.

Let it all melt and blend together.

For the packets, you will need about a pound of potato dough (pizza dough or french bread dough would also work).  Roll it out into a large rectangle.

Cut the large rectangle into smaller ones.  They obviously don't have to be uniform in size, but be obsessive about it if you want to.  Personally, I think it's nice to have smaller ones for the kids and larger for the adults.

Divide the filling between the rectangles.  There should be about twice as much dough as filling--those overfilled ones will be a slight problem. 

To fold, pull the empty side over the filling...

...and pinch to seal. 

Place on a greased baking sheet (no rise necessary) and bake at 350 for about 20 minutes, or until golden brown.  

Chicken Rolls


1/2 lb raw chicken, cubed
2 T oil
1/2 tsp garlic 
salt and pepper, to taste
1 small onion, chopped
1 to 2 cups broccoli or spinach
8 oz cream cheese
2 T milk
1 lb (1/2 recipe) potato dough, pizza dough or other bread dough


Heat oil in large skillet.  Cook chicken in skillet; season with salt, pepper and garlic.  Add onion and cook until tender.  Add broccoli or spinach and cook until tender.  Stir in cream cheese and milk and let melt, stirring constantly, until creamy.  Remove from heat.  Roll out dough into large rectangle and cut into smaller rectangles using pizza cutter.  Divide filling between rectangles.  Fold packets and seal.  Place rolls on greased baking sheet and bake at 350 for about 20 minutes, or until golden brown.

Fluffy Pancakes

There are all kinds of pancakes out there, but this is that "mom must have that recipe memorized, she makes it so fast" recipe.  Simple.  Easy.  Yummy enough for little mouths, especially with sweet things drizzled all over.  

And versatile!  Make these with all whole wheat flour or none at all.  Substitute buttermilk for the milk, or melted butter for the oil.  Add a touch of vanilla for that "pancake house" taste.  Stir in some banana or pineapple chunks, blueberries or chocolate chips just before  baking on the griddle.  Serve it with berry or maple syrup, applesauce, or whole fruit and whipped cream.  Their simplicity makes it easier to switch things up!  

For today, we're sticking with the base recipe.  But don't be to shy to try one of those other yummy ideas.  One of my favorites is pineapple, coconut and chocolate chips.  Trust me on that one.  Try it.  Love it.

First, combine all the dry ingredients in a bowl.  I'm using dry milk, so the milk powder goes in with the dries.

Then mix the wet ingredients together in a separate bowl, making sure to beat the eggs well.

Then mix the wet and dry ingredients together.  But don't mix too much.

Leave it a little lumpy.

Ladle desired amount of batter onto hot griddle.  If it's nonstick, greasing/buttering is optional...

They're usually ready to flip when the tops get covered in bubbles, (see the little holes? those are usually all over) but mine were a little too thick this morning.

Either way, you're just looking for a nice golden color and no raw batter left in the middle.

Fluffy Pancakes

2 1/2 cups flour (whole wheat is fine)

2 T sugar

1/4 tsp salt 

1 T baking powder

1/4 cup milk powder

1 1/2 cups water (or milk if omitting milk powder) (add a little extra if the batter seems thick)

2 eggs

1/4 cup oil

Combine dry ingredients in medium mixing bowl.  Mix together wet ingredients in separate container, then gently stir into dry ingredients.  Bake on a hot griddle, flipping once after bubbles form on surface.